Pizza lovers know all about all the different kinds of cheeses and toppings you can put on pizza for infinite variety from savory to sweet. Hot out of the oven, this gluten-free pizza crust topped with a combination of homemade tomato sauce, fresh sliced tomatoes, chevre, sauteed garlic and greens is a work of art. Feel free to swap other favorite seasonal organic vegetables and pastured raised organic cheeses such as sauteed eggplant and extra sharp cheddar cheese. Best of all, this is the most delicious pizza crust I have ever made. The combination of teff and millet flour gives it a subtle sweetness. Pour yourself a glass of wine and enjoy a hearty, gourmet meal of vegetarian pizza with chevre and greens. Continue reading →
October 20–25, 2013 Sunday–Friday; Kripalu Center for Yoga and Health, Stockbridge, MA
For both men and women.In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier presents whole foods that are pleasurable and delicious while also increasing women’s health and vitality.
Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond just replacing the few popular gluten grains such as wheat, barley, triticale, and rye in favorite recipes. It is a celebration of the earth’s bounty. There are more whole grains that do not have gluten. More choices, more whole grains and whole grain flours can mix and match with local, seasonal produce for an endless variety of daily meals.