Leslie Cerier, Chef

Leslie, who calls herself “The Organic Gourmet Chef, Author and Educator,” teaches culinary nutrition and vegetarian cooking for health and vitality. Her cookbooks focus on eating local, seasonal, organic foods that are healthy, pleasurable, delicious and sustainable.

Going Gluten-Free
Everyone can benefit from eating a wide range of gluten-free whole grains. Gluten-free cooking and baking goes beyond replacing the few most popular gluten grains like wheat, barley, triticale and rye in your favorite recipes. There are many more whole grains that do not contain gluten. This means more choices, more whole grains and whole grain flours to mix and match with local, seasonal produce for an endless variety of daily meals. It is a celebration of the earth’s bounty.
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10 Gluten-Free Grains for Everyone
There are numerous grains you may not yet have considered or never heard of. Here is a list of healthy, highly nutritious grain products that enhance any pantry and are safe for gluten-sensitive eaters and celiac disease patients.
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Adapting to Change – Cooking with the Seasons
The seasons change and with them the availability of fresh, local produce. Crisp fall apples, tart cranberries, juicy summer strawberries, fresh figs — would they be so special if we could eat them all year round?
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The articles written by guest contributors are the sole responsibility of the individual writers in terms of factual accuracy and opinion and do not necessarily reflect the views of the publisher of this blog.

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