Leslie Cerier

Leslie Cerier
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
Leslie's Featured Recipe
Cherry Vinegar

Click here for recipe

Leslie Cerier, “The Organic Gourmet” is an internationally recognized chef, educator, author, recipe developer, “ green” farm to table consultant to universities, institutions and individuals specializing in local, seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure. She is passionate about helping people expand their palettes and leads cooking workshops and chef trainings all over the world.


Leslie’s is the author of six cookbooks; Going Wild in the Kitchen; Gluten-Free Recipes for the Conscious Cook; Visionary Cooking; Food for the Eyes; 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 Nutiva, Equal Exchange, 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, WWLP TV, and numerous national radio programs.  She has been featured in Organic Spa magazine,, and The Huffington Post.  Leslie's recipes have also been features on dozens of websites, blogs, and food packages including: Bob's Red Mill Natural Food, Navitas Naturals, Shiloh Farms and more.


Leslie teaches classes in some of the most prestigious centers of holistic evolution and organic lifestyle. She has lectured and taught cooking classes at Frontier Natural Products Co-op's Herb Fest, Northeast Organic Farming Association, Natural Gourmet Institute for Food and Health in New York City, and Whole Foods New England Demo Group on behalf of Simply Organics. Her website is

Latest Recipes

Chinese Black Rice with Coconut Milk and Garlic

Serve this delicious dish with Szechwan Tofu with Mustard Greens and Chinese Cabbagefor a fine meal.

(1 Votes)

Basil Oil

Basil oil has become a staple in my kitchen. I use it to marinate sun-dried tomatoes, roast vegetables, and flavor salad dressings be sur...

(1 Votes)

Cherry Vinegar

This vinegar takes only two weeks to achieve a sweet cherry flavor. If you let the cherries steep for the full six weeks, the vinegar wil...

(1 Votes)

Garlic Basil Oil

This fragrant oil always reminds me of fresh hot pizza. It’s one of my kitchen staples, and once you see how easy it is to make, I’m bett...

(1 Votes)

Szechwan Tofu with Mustard Greens and Chinese Cabbage

If you can handle the heat, cook this dish with plenty of ginger and chilies, which add zip to the calcium-rich tofu and leafy green vege...

(1 Votes)

Sweet and Spicy Udon Noodles with Tofu

Udon noodles and tofu are tossed with a honey sweetened cilantro peanut sauce that gets a spicy jolt from chili flakes. Delicious served ...

(1 Votes)

Shortbread Cake

This sweet gluten and wheat free cake has great texture. Enjoy it plain or topped with Strawberry Cashew Cream. It’s also delicious with ...

(1 Votes)

Strawberry Cashew Cream

Spoon some of this irresistible topping onto pies or short cakes, or use it as cake frosting.

(1 Votes)

Honey Ginger Cookies

Honey and teff have starring roles in these gingery treats.

(1 Votes)
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