When culinary instructor Leslie Cerier teaches her class, Spice it Up! — Creative Cooking with Herbs and Spices at Kripalu this weekend, she’ll advise her students to “have a beginner’s mind.” Continue reading
What inspires you to walk into to your kitchen and want to cook? Is it the ingredients, a beautiful day at the market, an illustrated cookbook, a TV segment, the need to get healthy or I am just hungry? Continue reading
Here’s a delicious, easy to make, vegetarian, vegan and gluten-free recipe of this traditional Middle Eastern dish. Serve on a bed a salad or stuffed into pita pockets with a tahini dressing for a great lunch or dinner. Makes a great appetizer, too. Enjoy! Continue reading
A Day of Self Care for the Wood Element April 21, 10:30AM – 4:30PM
With Leslie Cerier, Nini Melvin & Rebecca Shwartz
Spring is a time of rebirth. The seeds that gestated in winter sprout roots and begin to rise and grow toward the warmth and light. Dreams and visions begin to become reality.
- Learn about the wood element in Chinese Medicine.
- Embody, balance and restore through meditative movements and self shiatsu.
- Learn hands on vegetarian gluten free cooking to nourish ourselves with food from the earth and sea.
- Discover the energetics and science behind foods to eat during spring time, and how to use food as natural medicine.
April 21, 10:30 – 4:30 Shutesbury, MA.
Call 413-259-1695 for more information.
Cost is $125 Includes gourmet lunch!
To register Please send your check to
Leslie Cerier, 58 Schoolhouse Road, Amherst, MA 01002 (include your email and phone #)
Leslie Cerier, “The Organic Gourmet” is a chef, teaching nutrition and hands-on vegetarian cooking, using local, seasonal, and organic foods. She has written many cookbooks, and is a national authority on gluten-free cooking and baking. www.lesliecerier.com