Did you know?
One of Leslie's cooking mantras is “Let the local organic produce of the season guide the recipe.” She says that cooking with the seasons encourages both novices and seasoned cooks to follow their instincts and get wildly creative with the available bounty.
Leslie Cerier is a cookbook author, teacher and lecturer who focuses on healthful cooking. As a specialist on cooking with grains, she is sought after by health professionals and private clients who need help with dietary allergies.
Leslie’s books are Going Wild in the Kitchen; Gluten-Free Recipes for the Conscious Cook; Taste Life! Organic Recipes; Sea Vegetable Celebration; and The Quick and Easy Organic Gourmet.
Her approach to cooking is to view it as a creative sport and to celebrate the earth’s bounty. She encourages her students and readers to cook vegetarian dishes that enhance the immune system, strengthen bones, and increase energy. She also urges everyone to eat locally and seasonally as ways to reduce their carbon footprints.
Leslie has developed recipes for natural food companies, including Green and Blacks (Organic Chocolate); Coombs Vermont Gourmet (Organic Maple Syrup); Lotus Foods (Jade Pearl Rice and Madagascar Pink Rice); and The Teff Company.
She has appeared on the Food Network, WGBY PBS, and a local cable TV show which produced a show called Easy Organic Cooking featuring her work. She has taught at Canyon Ranch, Esalen, Frontier Natural Products Co-op's Herb Fest, Kripalu Center for Yoga and Health, Northeast Organic Farming Association, Natural Gourmet Institute for Food and Health, and the third annual Gluten-Free Culinary Summit. Leslie also taught gluten-free baking with Teff flour to the baker at the Kripalu Center for Yoga and Health.
Leslie’s lives in Western Massachusetts. Her website is lesliecerier.com/