Tag Archives: CSA

Diet and Breast Health: What’s the Connection?

A Conversation with Leslie Cerier, “The Organic Gourmet”

(Leslie is featured in The Breast Archives documentary) This interview is also posted on June 26, 2017     http://www.thebreastarchives.org/blog/

Thousands of years ago in ancient Greece, Hippocrates wrote, “Let food be thy medicine.” Those words are as true today as they were then. The choices that we make at the grocery store and the farmer’s market have a clear effect on the health of our breasts. Read on to learn more my recent interview with Leslie Cerier, one of the nine women who bravely bared her body and soul in The Breast Archives. Leslie is an internationally recognized, organic farm to table vegetarian chef, educator, cookbook author, recipe developer, consultant, and award-winning nature photographer. Every day, she cooks gourmet, seasonal, vegetarian, vegan, gluten-free meals for health and pleasure as a way to inspire others to discover and embody delicious living. Continue reading

7 Ways to Make Balanced Meals in a Busy Life

gluten-free, vegan, vegetarian, organic lemony-quinoa-saladMy daughter Michelle became the catalyst for some recent change. She is well onto building her own life and getting ready to live a dream abroad. She came home to visit before leaving. One night we started looking through closets and the basement. “Out with the old!” I am now in the process of letting go of old furniture and useless stuff. Boy does it feel lighter! I too am looking to create a new chapter. Continue reading

How to Eat Organic on a Budget

CHICOPEE, Mass. (Mass Appeal TV, NBC Channel 22; June 25 2014) – Feeding your family organic foods can be a little pricey, but how can you shop organic without going broke? The Organic Gourmet Leslie Cerier from LeslieCerier.com, shared tips on how to save! Along with how to make a delicious quick and easy seasonal salad. Continue reading

Join a CSA

Leslie picking carrots

Of all my reasons for eating as much organic food as I can find, by far the most important are my vivid impressions of the beautiful scenery on organic farms and gardens. Every year, I spend as much time as I can in my own organic garden and on a sixteen-acre organic farm, the CSA (Community Supported Agriculture) that feeds me as well as 500 other households (from surrounding Western Massachusetts hill towns and the Boston area). Here, among the long rows of vegetables, beans, herbs, flowers and fruits, I can be found snacking. Basket in hand, I stroll and munch on juicy strawberries in June, sugar snap peas in July, cherry tomatoes in August, and sweet raspberries and green beans until autumn’s first frost. With each weekly visit, I discover and taste something new: sweet corn; green, yellow and red peppers (hot peppers too!); cooling cucumbers, succulent watermelons, star-like borage flowers, bright orange nasturtiums, garlic chives, sugar-sweet baby carrots – the list goes on and on. But the thing that I remember most is the feeling of endless bounty and wholesomeness. Continue reading