Tag Archives: Edible Flowers

Organic Summer Salad

Organic July Salad

Do you like to dress your salad with garden fresh organic herbs and edible flowers?

While I have sustained some lost of veggies to a lucky rabbit, I am happy to eat the nasturtiums, calendula and borage flowers, thyme leaves, and arugala from my organic garden.  My CSA, the biodynamic, organic Brookfield Farm I belong to is my food land security. Lots of veggies to come from my garden, but in the meantime, I am well fed by CSA. How about you? Continue reading

Everything is Coming Up Roses

Lush, sweet scented, organic rosesLush, sweet scented, organic roses, berry bushes, just a short walk from my kitchen herb garden. To the right of the roses is a very large organic vegetable, herb and flower garden. Continue reading

Garden Fresh Herbs on Salads

Salad with Chives, Olives, Hemp Seeds

Fresh herbs add flavor and jazz up fresh organic garden salads. For a delicious vegan main course salad, I garnished and added hemp seeds for a complete protein. Walnuts, too. Both are tasty and great sources of anti-inflammatory omega-3 essential fatty acids, rich in antioxidants, healthy fats. The chives and chive blossoms, olives, and a light dressing of an organic flavored organic clementine virgin olive oil and one of my own organic flavored vinegar’s, a blueberry vanilla fig balsamic vinegar, make a delicious salad. Great for lunch or dinner, and fun to Continue reading

Best Organic Brownies

07 Hazelnut Brownies with Chocolate Chips is Gluten-Free

Come on over to http://www.lesliecerier.com/recipes/hazelnut-brownies-with-chocolate-chips-2/ for the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day. Great for breakfast, too. I like to use a combo of organic hazelnut, brown rice and Continue reading

Cooking with Love

Growing food with love, cooking with love and eating with love

“Gather Ingredients grown with love: cook and serve with love.” Leslie Cerier

February 19-26, 2016, I taught 2 hands on organic, vegetarian, farm to table cooking workshops at Esalen Institute in Big Sur, CA For the first time ever, no one left the room when the workshop was over. We were in the big love bubble of what we created all week. Tad Torzecki, participant in Improvisational Cooking for Health and Vitality (2/21-26/16) gave me the drawing above as a Thank-you. Continue reading