I recently connected with a kindred spirit, Leslie Cerier, the author of Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook (New Harbinger Publications, $17.95.) Cerier has the crazy idea that basing a gluten free diet on whole grains can be really diverse and good for you, and good for the planet.
Says Cerier: “Eat as much local, seasonal and organic food as possible, and cook for health, vitality and pleasure.”
Cerier has packed the book with plenty of gluten free recipes, as well as recipe templates that allow you to improvise with what’s in season. Both celebrate whole grains that don’t contain gluten. “Four of the gluten free grains, quinoa, teff, amaranth and oats are complete proteins and very quick-cooking. They make a great meal, and you can mix and match, and try different methods of cooking them, for infinite variety.”
via How To Be Conscious, Gluten-Free, and Thrive « Robin Asbell’s The New Vegetarian.
