Gluten-Free Recipes for the Conscious Cook is published!

Hello Beautiful Beings!

I am so excited! I just received copies of my new gluten-free
cookbook! Gluten-Free Recipes for the Conscious Cook is published!

And for your own autographed copy; you can order direct from me. Please email me leslie@lesliecerier.com

Here are 2 delicious recipes from the book:
Coconut Jasmine Rice with Goji Berries and Shiitakes
Serves about 4

If you serve this sweet and satisfying pilaf topped with Creamy Cilantro Sauce with Ginger (page 00 and the recipe is below), it could definitely take center stage. Celtic sea salt is especially good in this dish, but regular sea salt will do. Goji berries are so healthful that they’re well worth seeking out, but if you don’t have any on hand, you could also make this with dried cranberries.

2 cups water
Pinch of sea salt
1 cup brown jasmine rice
1/3 cup dried shiitake mushrooms, stemmed and broken into pieces
1/3 cup unsweetened shredded coconut
2 tablespoons goji berries

Put the water and salt in a medium-size saucepan over high heat. Bring to a boil, then stir in the rice, shiitakes, coconut, and goji berries. Lower the heat, cover, and simmer for 30 to 40 minutes, until all of the water is absorbed.

Variation
• If you don’t have goji berries, you could try currants or dried cranberries—or just leave them out.

Copyright© by Leslie Cerier. All rights reserved. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier reprinted with permission of author and publisher (New Harbinger, 2010)

Creamy Cilantro Sauce with Ginger
Makes about 2 cups

This sprightly sauce is nice on grains, pasta, or grilled vegetables, and especially good atop Coconut Jasmine Rice with Goji Berries and Shiitakes (page 00). I recommend an aged brown rice miso here or, my favorite, Dandelion Leek Miso from South River Miso (see Resources). If you’re serving it over pasta, consider 100% buckwheat soba, brown rice spaghetti, or bifun noodles. You could also serve it over rice. It would pair especially well with Madagascar pink rice, basmati, or brown rice.

2 cups coarsely chopped cilantro
1/2 cup cashew butter (see page 00)
2 tablespoons dark miso
1/4 cup grated fresh ginger
2 cloves garlic

Combine all of the ingredients in a food processor and blend until completely smooth.
Copyright© by Leslie Cerier. All rights reserved. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier reprinted with permission of author and publisher (New Harbinger, 2010)

Leslie Cerier, The Organic Gourmet*

Have a fabulous day!

Leslie

chm.lesliecerier.com
https://www.lesliecerier.com