Frying up organic eggplant and blending it with organic garden fresh herbs: parsley, chives, and garlic chives, raw tahini, and ume vinegar makes a quick and easy, delicious, vegan dip. Flavorful, farm to table, sweet carrots, local fermented pickles, and noodles create a gluten-free, beautiful, yummy meal. The noodles stand in for pita bread, a twist on the classic way to serve baba ganoush. And since black goes with everything, I chose Forbidden rice ramen. Plus, using alkalizing umeboshi vinegar and plenty of parsley balances calcium draining eggplant for an eating your strong bones meal. Continue reading
In my world organic cacao and/or chocolate goes with everything. Even in height of strawberry season, I am thinking about how great these cashew coconut cocoa pops are with fresh strawberries.
Organic, fair trade cashews, cocoa, vanilla extract blended with organic coconut milk and local Continue reading
Saturday, December 2; 10:30AM-2PM; Amherst, MA
Hands on Organic Farm to Table Cooking Class
MMMMM Cookies and Chocolate/CacaoTruffles! From Ginger and Spice, Peanut Butter Chocolate Chip, Espresso Cookies, Apricot Almond Thumb Print Cookies, just to name a few. This fun and informative hands-on vegetarian cooking classes is designed for both novice and seasoned cooks and bakers. Gourmet organic chef, teacher, and cookbook author Leslie Cerier shows you how to Continue reading
Easy to prepare, these delicious cookies are great for snacking and dessert. Vegan and gluten-free. Dean teamed up with local Organic Gourmet Leslie Cerier to bake up some amazing Espresso Cookies using Deans Beans organic fair trade coffee and cocoa.
Makes 1 dozen Continue reading