Always happy to hang out in an organic farm and garden. Here I am before teaching a hands on farm to table, vegetarian, dinner class at the Organic Spa Rancho La Puerta in Mexico. Grateful to teach folks how to mix and match the fresh, local, harvest into tasty easy, delicious healthy meals for health and longevity.Continue reading
For my Spice it Up, Creative Cooking with Herbs and Spices hands on Vegetarian Cooking class, March 17, 2019, we created a twist on a classic minestrone. Using a little strip of tasty and mineral rich dulse sea vegetable, a pinch of organic saffron and organic bay leaves to simmer and flavor the lentils. Once the lentils began to soften, we added organic grated sweet potatoes, sliced onions and potatoes. When the vegetables were tender, we added organic diced tomatoes, water, sea salt and fresh chopped rosemary and dried herbs: oregano, basil, thyme, and fresh ground black peppercorns. Turned off the heat. Added a handful of organic quinoa macaroni to expand and cook from the residual heat. Eco- cooking tip! We went on to cook up another dish, the curried lentil and vegetable dish cooked in Leslie’s chai.Continue reading
Last night’s dinner was a quick and easy seasonal feast celebrating organic local produce. Kale, Continue reading
Thick slices of organic garlic sauteed in virgin olive oil add plenty of flavor to organic tempeh with Kale. Here is a delicious gluten-free, vegan main course served on top of quinoa pasta. For a delicious vegetarian variation, add and garnish this dish with chunks of goat feta. More fun, more yum and more protein. Both dishes are delicious. Continue reading
Sitting next to beautiful kale plants at her CSA, organic farm in Amherst MA on a sunny day in Autumn, Leslie Cerier, The Organic Gourmet offers cooking tips and delicious vegetarian, gluten free, and vegan recipes for organic kale.
Bottom line: if a good for food doesn’t taste good, why bother!