Tag Archives: Kitchen

Loving Kindness in the Kitchen, From the Seed to the Table

At Esalen, Leslie Stirs chopped fresh herbs into a salad

Loving Kindness in the Kitchen, From the Seed to the Table; Sunday, November 10, 11AM-2:30PM; Amherst, MA

Through excited curiosity, our culinary adventure begins. In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier guides us in the playful art of mix and match with the bounty from our local organic vegetarian harvest. We select ingredients, accommodating everyone’s dietary needs, moods and desires. Then we will cook and eat our lunch.

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Luscious Organic Lifestyle Retreat

Lush, sweet scented, organic roses

It’s an experience! Immersed in nature, come learn Leslie’s technique for creating “the yum in your life”. Come experience the sanctuary. Leslie will teach you how to incorporate a nourishing home environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes. Come for a weekend, a few days or a whole week. The beauty, nourishment and peace will follow you home.

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The Yoga of Service in the Kitchen: Vegetarian Cooking from the Heart

Leslie in Apppllo's organic Garden

July 26, 2019; 1-2PM; Leslie will be presenting this workshop at Blessfest, Hampshire College, Amherst, MA

Come learn how to mix and match the local organic harvest of vegetables and herbs to make flavorful, quick and easy vegetarian meals that will enhance your life and energy with Organic Chef Leslie Cerier. The dishes from this workshop will be donated to the local Food Bank following the workshop and ingredients also sourced from local producers.

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Organic Flavored Oils w/Fresh Herbs & Spices

organic herbs and spices make a delicious flavored oil

When I first learned how to make my own organic flavored oils with fresh herbs, spices, edible flowers, and wild foods, about 30 years ago, I was so in love with them I just about stopped using my usual organic sesame and extra virgin olive oils. The first flavored oil I made was basil oil, which I drizzled on salads, soups, and steamed vegetables. Then I began cooking with it, using it to sauté and roast vegetables and even to fry eggs. I added it to sauces and used it as a dip for bread, as well as a marinade for sun-dried tomatoes and grilled eggplant. Continue reading

Sweet Spot

Sweet Spot with Leslie Cerier and Stephen Katz

The Sweet Spot
Improvised food and music event

with vegetarian chef Leslie Cerier
and cellist/composer Stephen Katz

May 27, 2018
2 – 4 PM
Amherst, Massachusetts

Do you want to dive deeper into improvisational creativity in the kitchen? Continue reading