June 25, 10:30-2PM Hands on Cooking Class; Shutesbury, MA Vegetarian Express, Luscious Meals with Whole Real Foods
In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier presents delicious whole foods that are quick, easy to prepare, health enhancing, and nutritious. We will prepare dishes by mixing and matching fresh, organic, and seasonal vegetables, fruits, herbs with quick-cooking organic vegetarian proteins: legumes, whole grains, nuts, seeds, local organic grass raised eggs, local grass raised organic goat and cow cheeses. Continue reading →
When I teach hands on cooking classes, I often include this recipe, which is often the first taste of teff for many of my students. Since teff is native to Ethiopia, cooking it with African spices gives it an authentic and robust flavor. Here, the combination with quick-cooking red lentils and coconut milk makes for a fabulous, rich-tasting stew with a great nutritional profile.
“Gluten-Free Recipes for the Conscious Cook is a buoyant book, one that celebrates the vast offerings of the earth in their seasonal best rather than mourn the loss of gluten-filled grains. Embracing the gluten-free, Cerier leaps joyfully into discovery, leaving gluten-filled grains in the dust without a backward glance. Should you be dealing with gluten-free for health reasons, you will feel worries melt away as you dive into Cerier’s delicious recipes. Should you merely be curious about the wide world of grains, happy discoveries lie ahead. ”