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 →
As a woman who loves to cook for health and pleasure, I think of mixing and matching my organic, local summer harvest with the rich flavor and buttery texture of organic, unrefined, fair trade red palm oil. While there are a long list of healthy fats to use like sesame, virgin olive and coconut oil, I like variety. Also as an artist in the kitchen, the red palm oil adds a beautiful orange hue to the Coconut Curried Red Lentil Soup With Spinach; plus anti-oxidant rich Beta-carotene and Vitamin E.
Frying tempeh in Red palm oil gives it a rich flavor and meaty texture. You can use coconut oil or sesame oil and swap other seasonal vegetables for infinite tasty variations. In this recipe I used mirin, a sweet rice cooking wine, feel free to use another cooking wine or water. Serve this stir fry on top of rice and with a side of fresh pineapple for a fine meal. 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 →
We need a certain amount of healthy fats in our diets for energy, to help our bodies absorb Vitamins A, D, E and K, keep us well lubricated and enhance our immune system. Some fats are saturated; some unsaturated, some from animals and some from nuts and seeds. Here’s my list of what fats and oils to stock for health and vitality. Continue reading →