Every Summer, I love to pick lots of fresh organic basil to make pesto, flavored oils, dressings, among other delicious farm to table vegetarian, vegan and gluten-free dishes for personal chef clients, private and group cooking classes and for myself, family and friends. I also freeze lots of pesto to eat during the winter months and give away as YUMMY gifts. YUM! Above you see me at my organic CSA (Community Supported Agriculture) the Brookfield Farm, the biodynamic farm, I am have been a member of for 30 years. Though, I have my own organic garden, joining a CSA is my food land security. Part of living the super luscious life; locavore, eating with the seasons, stocking up, healthy, organic lifestyle, Continue reading
This week, I snapped off 80 curly garlic scapes., the mildly flavored flowering tops of the bulbs of garlic growing in my organic garden. This encourages the garlic bulbs to grow bigger. As I wait a few weeks to harvest the garlic bulbs, happily, I can eat and cook the tender, garlic scapes to make vegetarian and vegan pesto, hummus, vegetable stir fries, dressings, garlic infused oils, and Continue reading
Spring is here in Western Mass. Hurray! Today, I made a tasty vegan minestrone with some of my organic winter storage root veggies: carrots, onions, celeriac, and potatoes. To make the Continue reading
Maple ginger dressing makes a tasty Asian slaw; perfect as a main course salad for lunch and dinner. Popular for potlucks, too. The hemp seeds offers a complete protein in this fabulous, easy to make vegan salad. Continue reading
CHICOPEE, Mass. (Mass Appeal TV; Sept 19, 2013) – We all need a certain amount of healthy fats in our diets for energy and to help our bodies absorb important vitamins, but which fats should you choose?
Leslie Cerier, “The Organic Gourmet” shared more about healthy fats vs bad fats on WWLP TV 9/19/13. Continue reading