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 →
Amaranth is a tiny, nutty-flavored grain, one of the few that is a complete protein with more fiber and iron than most grains. It’s delicious cooked in combination with other grains, in pilafs, puddings, and porridge. Here, I have used amaranth flour in combination with corn flour and vegetables for a scrumptious, healthy, gluten-free croquette. When I teach this recipe in my cooking classes, the croquettes get eaten before we set the table! Continue reading →
Maca, (ma-kuh), an energizing enhancing root in the radish family and comes from the Andes of Bolivia and Peru. Dried as a powder/flour, you can add 1/2 teaspoon to 1 tablespoon to everything from pastries, salads, smoothies, juices, and cooked foods to combat stress and fatigue, boost stamina and libido. Maca has a pleasing earthy, nutty flavor. Loaded with vitamins, minerals, amino acids, and healthy fats, a little bit goes a long way. Continue reading →