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Dates and dried mangoes, cinnamon and nutmeg naturally sweeten this quick and easy vegan and gluten-free no bake pie crust. Serves: 1 10-inch pie crust ⅔ cup teff grain, ivory ½ cup pitted dates, [...]

Being in an organic farm and garden, I feel nourished. And inspired to teach you how to cook from scratch. These days on Zoom, and I look forward to being in person post Covid.

As the seasons change here in New England, I am making a variety of vegetarian, gluten free, plant based, and vegan soups for myself as well as my personal chef clients. Here is a  partial [...]

July 26, 2019; 1-2PM; Leslie will be presenting this workshop at Blessfest, Hampshire College, Amherst, MA Come learn how to mix and match the local organic harvest of vegetables and herbs to [...]

I just harvested 80 garlic bulbs from my organic garden. Imagining all the vegetarian, vegan, gluten-free, delicious soups, pesto, sauces, dressings, chili, and more that I will cook up this year [...]

In my world organic cacao and/or chocolate goes with everything. Even in height of strawberry season, I am thinking about how great these cashew coconut cocoa pops are with fresh strawberries. [...]

Hot out of the oven, served on a bed of French Lentils, these sweet and spicy carrots and yams looks elegant with a cooling touch of yogurt drizzled over it. An easy to prepare beautiful [...]

Today, I made Organic Cacao Cashew Truffles, easy to make, high energy, nutritious snack, gluten-free and vegan. I have made them before, but this time swapped out the cacao butter and used [...]

As I was in my garden moving rocks, weeding, planting…bringing new energy into the space, I realized that there was some old energy still in place from another time… years [...]

Come to one of my upcoming cooking classes. Here’s a sneak peak! Photos and slide show by Tracey Eller