Tag Archives: Esalen Institute

Buckwheat Flour Makes Great Pancakes

Organic Gourmet Breakfast pancakes and fruit salad

My friend Linda came to Esalen Institute when I taught 2 hands organic farm to table vegetarian cooking classes. She had a revelation after eating my buckwheat pancakes. The quick and easy gluten-free buckwheat pancakes I taught in my breakfast class were deliciously light unlike the heavy ones from her childhood memories. Continue reading

Change from the Inside Out

Love, art from Esalen bridge

This morning, as I looked around my newly painted kitchen, I felt so grateful. While color is a part of it, the process of letting go, paring down, and looking at what I need was transforming. I realized this is the first time, I am looking at letting go of the “just in case” and trusting that I always have what I need… 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

4 Ways to Transform Your Menus

Leslie Cerier shops at Farmers MarketsRecently, a Mom with her 3 daughters came to me for a private cooking lesson. The mom and her 2 daughters were flying in from Chicago to visit her eldest daughter who was a first year student at Amherst College. She needed a nourishing place for her and her 2 daughters to stay, as well as a fun bonding activity: a hands on vegetarian cooking class. Continue reading

Edible Organic Nasturtium Flowers

Leslie Cerier picking organic nasturtiums in the Esalen organic Garden From pale yellow to deep red, organic nasturtium flowers are easy to grow. In fact, they reseeded themselves in my organic garden. Their mildly peppery taste is a great addition to garden green salads, nori rice rolls, croquettes, sandwiches, whole grain dishes, and other gluten-free, vegetarian dishes. You can also eat the Continue reading