For my Spice it Up, Creative Cooking with Herbs and Spices hands on Vegetarian Cooking class, March 17, 2019, we created a twist on a classic minestrone. Using a little strip of tasty and mineral rich dulse sea vegetable, a pinch of organic saffron and organic bay leaves to simmer and flavor the lentils. Once the lentils began to soften, we added organic grated sweet potatoes, sliced onions and potatoes. When the vegetables were tender, we added organic diced tomatoes, water, sea salt and fresh chopped rosemary and dried herbs: oregano, basil, thyme, and fresh ground black peppercorns. Turned off the heat. Added a handful of organic quinoa macaroni to expand and cook from the residual heat. Eco- cooking tip! We went on to cook up another dish, the curried lentil and vegetable dish cooked in Leslie’s chai.Continue reading
Sunday, March 17, 2019; 11:30AM-2:30PM; Amherst, MA; Hands on Organic Farm to Table Cooking Classes
A pinch of this, a sprinkle of that—the right herbs and spices enhance the flavor of any dish. These fun and informative hands-on vegetarian cooking classes are designed for both novice and seasoned cooks. Gourmet organic chef, teacher, and cookbook author Leslie Cerier shows you how to use herbs and spices to make delicious, healthy, globally inspired dishes. You will learn how to Continue reading
Many years ago, I was coached to spend a week just making art; hike on the trails behind my home, take and make more Impressionistic Nature Photographs. “Dreaming of You” was taken back then on a hot summer day. I sat for a long time, watching and meditating on the light on this shallow stream. Listening to the sweet sound of the gently moving water. One of my favorite places to go with my camera; take photographs, and just BE. Also, where, from a different angle, in the spring, I took the photographs “Jeweled Water” and “Monet’s Spring”. Continue reading
MMMM, Whipped up with joy, presence, lots of love.
Homemade Organic Blueberry Coconut, can I call it, Vegan Bliss with Acai. Sweetened with maple syrup. Creamy, non dairy, made with coconut milk and served melted, the way I like it. Continue reading
This week, I snapped off 80 curly garlic scapes., the mildly flavored flowering tops of the bulbs of garlic growing in my organic garden. This encourages the garlic bulbs to grow bigger. As I wait a few weeks to harvest the garlic bulbs, happily, I can eat and cook the tender, garlic scapes to make vegetarian and vegan pesto, hummus, vegetable stir fries, dressings, garlic infused oils, and Continue reading