Detailed Class Descriptions
Quick and Easy Meals with Whole Foods
February 10th, 11:00AM - 2:00PM
Shutesbury, MA
Create delicious meals in minutes. Come learn the cornucopia of quick cooking ingredients to stock, and how easy they are to cook from scratch. Leslie Cerier will give you
- Time saving tips
- Quick cooking methods
- Shopping tips for organic, seasonal and local ingredients: buying the most and spending the least
- How to set up your home kitchen efficiently
Recipes may include: Quinoa with Pumpkin Seeds and Gogi Berries, Tempeh with Marinated Dried Tomatoes and Kale, Greens in Tahini Sauce with Tofu, Curry Coconut Lentil Soup, Tomato Lentil Soup with Fennel and Kale, Linguini a la Sweet Putanesca, Curried Coconut Seitan, Asian Vegetable Stir-fry with Bhutanese Red Rice, and more.
Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.
Please make payment to:
Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002
Breakfasts You Won't Want to Miss
February 17th, 11:00AM - 2:00PM
Shutesbury, MA
Warm from the oven, hot off the stove, or straight from the blender, after this class you will find it hard to start the day without the pleasure of a good meal. No matter what your breakfast preference-whether you are an occasional, or traditional vegetarian, a vegan, or someone who requires a wheat-free diet-you'll find plenty of healthy and delicious choices to start your day. Recipes may include Date and Coconut Porridge, Hazelnut Granola, Teff Banana Pancakes, Goat Cheese Omelets, Waffles with Strawberry Sauce, Cranberry Scones, Fruit Smoothies, Blueberry Corn Bread and more.
Classes are $55 each if paid 2 weeks in advance. OR if you register for both classes at least 2 weeks in advance: Take 2 classes for $100. Each class will cost $60 at the door.
Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.
Please make payment to:
Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002
Culinary Retreat - Whole Grain Primer
Saturday March 15th, 9:00AM - 5:00PM
Sunday March 16th 9:00AM - 5:00PM
Shutesbury, MA
Hosted by Amanda Archibald, R.D. Culinary interpretation and instruction by whole grains expert, Leslie Cerier
Whole Grain Primer - for accredited food, nutrition and health professionals
A two day immersion in the culinary art of whole grains. A workshop experience designed for accredited professionals seeking to add culinary depth to their nutrition expertise.
Over the course of one weekend, we will identify, touch, taste, combine, cook and bake our way through an entire spectrum of whole grains. Participate in innovative culinary and tasting exercises. Problem-solve culinary challenges. Prepare delicious, practical recipes to enhance your whole grain skill set. Discuss consumer concerns and find viable solutions. Leave with more knowledge, options and lots of practical recipes. A workshop for all skill levels in which we foster an environment of encouragement, dialog and exchange.
Participate in one or both days. Saturday focus: common/ancient grains. Sunday focus: rice only. Includes a sushi class!
Registration: www.fieldtoplate.com/professionals or call 877-244-6974, ext. 5.
Cooking Creatively with Sea Vegetables
April 27 11:00AM - 2:00PM
Shutesbury, MA
Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they're great for the hair and skin. Alaria, arame, dulse, hiziki, kelp, nori, kombu, sea palm, wakame... learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, for this upbeat and up-close look at vegetables from the sea. Quick Miso Soup with Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh Sushi; Arame Vegetable Egg Rolls; Marinated Japanese Land and Sea Vegetable Salad; Sea Palm Stir Fry with Bhutanese Red Rice; Fried Dulse; and Dried Nettles-Kelp-Sesame Seed Gomasio. (The egg roll wrappers contain some egg whites.)
Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.
Please make payment to:
Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002
Eating Your Way to Stronger Bones
May 11 11:00AM - 2:00PM
Shutesbury, MA
An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral - beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies. (Some organic yogurt will be used in one recipe.)
Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.
Please make payment to:
Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002
Cooking For Womens Health
May 18 - 23, 2008
Stockbridge, MA
For everyone (women and men).
Do you want to prepare and eat whole foods that are really good for you and also delicious? Join gourmet caterer and cookbook author Leslie Cerier for this hands-on vegetarian cooking class designed to address a variety of women's health issues, such as PMS and menopause.
Whether you are a novice or a seasoned chef, you will cook and feast on dishes that give you energy, enhance your immune system, rejuvenate your senses, keep your bones strong, and help you maintain an active lifestyle. This 5-day workshop includes sessions on
- Stocking your organic whole-foods pantry with beans, grains, sea vegetables, soy foods, nuts, seeds, fruits, and vegetables that are easy to cook from scratch
- Boosting nutrition with exotic ancient grains, like teff, quinoa, Bhutanese red rice, and Chinese "forbidden" black rice
- Using herbs and spices to enhance flavor and create international dishes
- Inventing your own recipes using foods high in antioxidants, calcium, and iron
- Substituting ingredients by color, flavor, seasonal availability, texture, cooking times, and whim.
Come learn how to make cooking and eating deeply nourishing.
Kripalu Center for Yoga and Health (http://kripalu.org/program/view/all/CFWH81/ )
To register Kripalu - Please call toll- free 866-200-5203.
Cooking Creatively with Sea Vegetables
will also be taught at the Natural Gourmet Institute for Food and Healing in New York City Wednesday, September 10, 6:30 - 10:00 p.m. (Click the title to review the description)
Eating Your Way to Stronger Bones
will also be taught at the Natural Gourmet Institute for Food and Healing in New York City Thursday, September 11, 6:30 - 10:00. (Click the title to review the description)
Call 212-645-5170 to register for these 2 classes at the Natural Gourmet Institute for Food and Healing.
Leslie is available for private classes, too.
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