Tag Archives: gluten free

Raspberry, Apple, and Pear Cannacrisp with Almonds, Cashews, and Walnuts

Raspberry, Apple, and Pear Cannacrisp with Almonds, Cashews, and Walnuts

Leslie Cerier’s light, sugar-free fruit crisp made with a quarter cup of cannabis-infused coconut oil is delightful at any time of day. Infused with an uplifting sativa, it’s a healthy way to catch a moderate buzz at breakfast. Leslie mixes a quarter cup of cannabis oil and maple syrup with Continue reading

Cannabis Sweet Potato Fries with Hemp Seed and Kelp Flakes

Cannabis Sweet Potato Fries With Hemp Seeds And Kelp Flakes

Leslie Cerier’s Cannabis Sweet Potato Fries with Hemp Seeds & Kelp Flakes

Leslie Cerier’s sweet potato fries are a healthy way to be a little decadent. Sweet potatoes are loaded with beta-carotene and other vitamins and minerals; hemp seeds, a complete protein, are rich in omega-3s, fatty acids, fiber, minerals, and vitamins; and kelp has Vitamin C, calcium, iron, manganese, and magnesium. These are three of Leslie’s favorite foods, and crisp-frying Continue reading

Locavore Salad

organic locavore salad

Organic locavore salad with tahini miso dressing. YUM! Local goat feta, fried wild chicken of the woods mushrooms, which I found in the woods behind my home. The fresh lemon basil herbs, nasturtiums and borage edible flowers came from my garden. Grateful for a such a local, seasonal, quick and easy feast! Continue reading

Making Organic Beet Burgers

Making my first bunch of organic Beet Burgers. This is going to be yummy! And Lucky for me my daughter Emily was here to capture it on video. Summer fresh, organic beets, carrots, zucchini, garlic scapes held together with ground organic chia seeds, flax seeds, black sesame seeds, and sunflower seeds. Seasoned with fresh picked herbs: thai basil, oregano and marjoram from Leslie’s organic garden. A little sea salt and black pepper and we are ready to make pretty patties/burgers. Continue reading

Vegetarian Cooking Class Feast

A Feast from one of my cooking workshops

A banquet feast of farm to table organic vegetarian dishes; every time I teach, right before we eat, we share our learning experience: cooking with new ingredients. In the photo are vegan, gluten free mac and cheese made with quinoa pasta and a delicious cashew cheese made with veggies, spices and nutritional yeast; teff grain garnished with edible flowers; amazing chèvre vegetable and garden fresh herbs quiche; garden fresh picked salad greens  I love to travel and teach and also love to teach at home. Please come visit, study with me, and stay at my organic b&b or bring me to you worldwide Continue reading