I just harvested 80 garlic bulbs from my organic garden. Imagining all the vegetarian, vegan, gluten-free, delicious soups, pesto, sauces, dressings, chili, and more that I will cook up this year for personal chef clients and those that come for my organic farm to table classes and organic B&B: tomato sauce, greens in garlic tahini sauce, garlic bread, kale, basil and cilantro pesto, garlic flavored oils, sweet putanesca sauce, olive tapenade, zesty parsley garlic dressing, chili, minestrone, and more. Mixing and matching the local organic harvest with beans, grains, nuts, seeds, pasta, healthy fats, herbs and spices for tasty immune enhancing meals all year round. Delicious food as medicine. Meals for celebrations, too. First, I will hang it in my shed to dry and cure for winter storage. Continue reading
Delicious and Versatile! Take your pick of brown or ivory teff flour to make this gluten-free sweet strawberry mango fruit crisp. I love to eat this crisp for breakfast topped with yogurt and chia seeds. Also delicious served warm from oven with ice cream or whipped cream. Continue reading
TBA PODCAST (Leslie Cerier/Chef and Organic Food Guru) Produced by Meagan Murphy from The Breast Archives on Vimeo.
Leslie answers questions about cooking from scratch, where to buy your food, cooking as a means of self expression, organic gardening, nutrition, relationship of breast health and diet and much more. Continue reading
Gluten-Free Recipes for the Conscious Cook, A Seasonal, Vegetarian Cookbook