Changing menus to beat the heat.
Instead of baking a quiche for my gluten free personal chef client, we agreed on a seasonal recipe swap.
It was too hot to bake, but perfect timing for a rich organic coconut curried lentil vegetable soup.
With extra organic red lentils, fresh picked organic green beans from my garden, and organic summer sweet onions, collards and carrots from my organic CSA (community supported agriculture, the Brookfield farm) the soup was scrumptious.
Here is the menu to beat the heat, try this special gluten free, organic birthday meal:
- Green Salad w/Hemp Seeds, Walnuts, Fresh picked Herbs, Edible Flowers w/my Special Blueberry Vinaigrette
- Local Chèvre
- Cooling Watermelon Fruit Salad with fresh mango, garden mint and lime
- Summer Squash Risotto with my own Shiitake Mushroom Vegetable Stock
Delish!
When the weather cools, I will bake a gluten free vegetable quiche and lasagna.
For now, we agreed on changing menus to beat the heat.
Photos by Tracey Eller
“… GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN
Hey, if you are in the Amherst, MA area, and need a personal chef for that special occasion or need delicious food as medicine, please contact me.
And if you are looking for hands on organic farm to table cooking classes for your health and vitality, please contact me.
Want a Gourmet Getaway Retreat immersed in nature, that incorporates a nourishing environment with the art of self care, gourmet vegetarian, organic farm to table meals, and “loving kindness” hands on cooking classes.
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Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
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