AmoreTerra Magazine, Matteo Lusiani, interviews Leslie Cerier, The Organic Gourmet about ancient grains and how to make an apple pie with spelt flour. Here is the interview in English followed by the Italian translation. AmoreTerre means love and earth. Please enjoy: Continue reading →
CHICOPEE, Mass. (Mass Appeal TV Nov 21, 2016) – Leslie Cerier, The Organic Gourmet shows us how to make Amaranth Corn Croquettes, a popular appetizer she loves to teach in her cooking classes. Perfect for a quick lunch, dinner party or holiday feast.
Amaranth is a tiny, nutty-flavored grain, one of the few that is a complete protein with more fiber and iron than most grains. It’s delicious cooked in combination with other grains, in pilafs, puddings, and porridge. Here, I have used amaranth flour in combination with corn flour and vegetables for a scrumptious, healthy, gluten-free croquette. When I teach this recipe in my cooking classes, the croquettes get eaten before we set the table! Continue reading →
CHICOPEE, Mass. (Mass Appeal TV; January 21, 2015) – Fiber makes you feel full and is important to your overall health. The Organic Gourmet, Leslie Cerier from LeslieCerier.com showed us how you can incorporate more fiber into your daily life and shared a delicious recipe for a high fiber hot breakfast cereal. Continue reading →
Not only is this croquette aka flatbread easy to make, it’s delicious too, especially when cooked in ghee. It’s a great accompaniment for just about any soup or stew. I especially like it with Salsa Salad with Tomatillos and Pinto Beans or Sweet Potato and Black Bean Chili with Tomatillos. Because it’s so festive and colorful, it also makes a great appetizer. Continue reading →