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Leslie Cerier, The Organic Gourmet Chef, Author, Cooking Teacher picking vegetables for a hands on cooking class in the organic garden at Rancho La Puerta

Recently, I was feeling not my usual high energy self. 

Though I tested negative for Covid, I still felt low energy and even experienced pain in my right knee.

After, an email exchange with Larch Hanson from Maine Seaweed Company, regarding the healing power of cooked sea vegetables. I made a nutritious miso vegetable soup.

First, I added some strips of alaria, the long cooking wild, Maine sea vegetable to a pot of water. Chopped organic onions, along with organic dried burdock and shiitake mushrooms went in next and simmered for about an hour. 

Well cooked onions are medicinal, enhancing my immune system. Cooked alaria and kelp will detox as well as enhance the flavor of the broth. 

Next, I added a sliced organic local, carrot and parsnip. When they were brightly colored, I added some tofu.

Then South River Miso’s Chick pea miso, one of my favorites. 

Almost immediately after enjoying 2 big bowls of the soup, my lungs felt clear and my knee pain went away.

Ah, the power of food as medicine.

Leslie Cerier, The Organic Gourmet picking vegetables in the organic garden at Esalen Institute for her cooking class. She develops recipes for individuals, natural and organic food companies and consults with colleges and corporations to create vegan, vegetarian and gluten-free recipes everyone will love

Photos by Tracey Eller

“… GETTING HEALTHY, LESLIE CERIER IS YOUR GUIDE,” DR MARK HYMAN

MAKING HEALTHY FOOD TASTY

Email Leslie: leslie@lesliecerier.com

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Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure

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