Published by Editor in Chief of Modern Hippie Mag on May 9, 2012
Interest in gluten-free foods has surged as an increasing number of people have been diagnosed with celiac disease, an autoimmune disorder in which the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, and rye, or have discovered that they have a wheat allergy or sensitivity.
Those facing dietary restrictions due to a gluten allergy or sensitivity, take heart! Organic Gourmet Leslie Cerier presents gluten-free, vegetarian recipes the whole family can enjoy! In her new cookbook, Gluten-Free Recipes for the Conscious Cook (New Harbinger, $17.95), Leslie includes recipes for a wide variety of whole-grain foods including pancakes & waffles, casseroles, pasta dishes, and pastries! Within the pages of her cookbook you will find a wealth information about gluten-free whole grain flours and rice that can be used to create flavorful and delicious appetizers, breakfasts, lunches, dinners, and desserts.
As a pioneer organic chef, Leslie is a national authority on wheat-free baking. In addition to innovative recipes, her cookbook offers fun and easy tips for:
shopping green and using seasonal ingredients
understanding nutrition basics
incorporating fiber in your diet
creating food combinations for complete proteins
More about Leslie:
Leslie teaches exciting “garden to table” hands-on cooking classes in some of the most prestigious centers of holistic evolution and organic lifestyle worldwide. Her New England based business includes custom culinary work for private clients, as well as private and group cooking instruction and coaching. Cerier is a pioneer and national authority on gluten-free cooking and baking, the entire spectrum of whole grains, and cooking with wild foods. Her specialty in culinary nutrition has led to her being much sought after by health professionals and private clients to help them translate challenging dietary allergy issues into culinary success and meal satisfaction.
Leslie Cerier, who calls herself “The Organic Gourmet,” combines a holistic lifestyle with hands-on vegetarian cooking for health and vitality, as well as writing cookbooks and articles focusing on eating local, seasonal, organic foods. As Leslie will tell you, gluten-free cooking is not just for celiacs or people with wheat-allergies, but can inspire beneficial mood and health changes.
I recently had the opportunity to chat with Leslie about her newest cookbook, “Gluten-Free Recipes for the Conscious Cook” and the benefits of a gluten-free diet, and the importance of eating sustainably for both the mind and body.
Alyssa Berkowitz: Did you always want to be a chef? Any stories of cooking as a child?
Leslie Cerier: I didn’t plan to be a chef. I always loved to cook. In high school I asked my grandmother Ethel how to make her strudel dough. She said, “You take some flour and water and it should look like this.” And I said, “Grandma, how much?” She showed me again and repeated that you take some flour and water and it should look like this. She knew what texture she was looking for. Now when I teach hands-on cooking classes, I encourage people to follow their senses: taste, touch, smell, see, listen, and make it a total sensory experience.
How do you derive influences for your recipes? How does your Jewish background shape your recipes?
I get my inspiration from the local, organic harvest: the fruits, vegetables and herbs of the season; then mix and match a variety of whole foods: grains, beans, grass raised dairy and eggs, nuts and seeds to create globally inspired meals. My Jewish roots inspire me to create healthy twists on classic recipes. For example in my “Kasha Varnishkes” recipe in “Gluten-Free Recipes for the Conscious Cook,” I swapped Quinoa Corn spiral pasta for the classic white wheat bowties; also added sunflower seeds and even collard greens for a colorful and nutrient dense gourmet dish. Top it off with pesto for a yummy meal.
My Jewish influences are more about how to be creative and think out of the box. I guess thinking out of the box is a Jewish thing.
How do you see the relationship between a holistic lifestyle and the eating of whole grains and organic food?
I see it all as one really. I sleep on organic sateen sheets, use natural and organic soaps and cleaning products. I don’t use a microwave. I prefer to cook in cast iron, stainless steel, lead-free enamel and glass. I tune into the natural rhythms and the changing seasons. In cold weather, I cook long simmering soups and bake; in hot weather I make quick sautés and marinated salads I look at the interconnectedness of everything. Years ago, I gave up a promising career as a photographer to avoid toxic, chemicals in the dark room. I now print my photos on 100% cotton canvas. Even my artwork is about sustainability. My latest series, “Photographing the Jewels in the Water” is about sunlight on shallow streams that create natural jewel like patterns, like impressionistic paintings. I’m trying to connect all the dots, inside and out with my deep love of nature.
For some, gluten-free might seem like the next big health-fad. Why do you think eating a gluten-free diet should be something everyone is doing?
Gluten-free whole grains have been around for centuries — they’re not fad foods. They are delicious, loaded with vitamins and minerals, great for energy and stamina. I’m not gluten-free myself, but often prefer to eat gluten-free grains and flours for their taste and nutrition. Also since there is genetically modified wheat on the market, it might be that folks are really intolerant of the petrochemicals used to grow common wheat, which contributes to health problems. A diet rich in gluten-free whole grains can enhance everyone’s health and vitality; expand your cooking repertoire and celebrate the earth’s bounty.
Some people think that gluten-free dishes don’t taste as good. What would you say in response?
When I teach, I introduce people to many tasty gluten-free grains like teff, amaranth, rice, and quinoa. My recipes are simple, and when you use fresh seasonal and organic ingredients, they’re going to taste great. It’s like any kind of cooking: you have to understand how to use herbs and spices to create tasty dishes. My daughters aren’t gluten free either, but they prefer the Cinnamon Banana Pancakes made with teff flour instead of wheat. This isn’t about depravation. I’m using real foods, not processed food. Gluten-free grains are full of life and flavor.
While reading through your cookbook, I was surprised at how many ingredients seemed new or unusual to me, which makes gluten-free cooking seem like a challenge. What advice can you give to people looking to start cooking gluten-free who might be scared by the ingredients?
My suggestion: stay out of the supermarket. For the more rare ingredients in the cookbook, there is a mail-order section in the back of “Gluten-Free Recipes for the Conscious Cook.” Also, my mother taught me to ask for what you want. Ask stores to stock the ingredients you want. Make the products available. Start the real food revolution.
I taught my sorghum salad (one of the lesser known grains) in a recent class. I cooked it like a Mediterranean couscous salad, and everyone was like, “Wow.” I’m introducing people to different textures, flavors, and the fun of eating really well. Yeah it’s challenging if you’re just thinking of the challah you normally eat every Friday night, but if you’re thinking of variety you’re really going to have fun and thrive.
In addition to writing cookbooks and catering, you also teach classes. Do you have any exciting classes coming up?
I’m teaching a “Thriving Gluten-Free” class at the Omega Institute in Rhinebeck, NY July 6-8. The class includes continuing education credits and I’ll be co-teaching with celiac expert, dietician and author, Melinda Dennis. In addition to culinary nutrition and hands-on cooking classes, I offer telephone consultations. I also have an online course, “Wraps and Rolls.”
What’s an ingredient you think everyone should have in his or her pantry? Why?
Flexibility. But aside from that, I think everyone should stock a variety of whole grains. At least four to six different whole grains and most whole grains are gluten-free.
Any last things you want our readers to know?
Whether you’re gluten free or not, including a wide variety of gluten-free grains in your diet is good for you and good for the planet. Ecologically, gluten-free grains could be part of the solution for our changing climate: some can grow in drier climates; others in flooded areas; some use less seed for higher yields and all offer great nutrition. Eating gluten-free isn’t just about personal health; it could be part of the solution for feeding the masses during climate change.
Quinoa and Shiitake Pilaf Serves 6 to 8
Leeks, celery, and mushrooms enliven this pilaf and give it a flavor reminiscent of a Thanksgiving stuffing. If you like, you can substitute other types of mushrooms for the shiitakes. White button mushrooms, criminis, or portobellos would all be great choices.
1 1/2 tablespoons extra-virgin olive oil
2 1/2 cups chopped leeks (white and tender green parts)
2 cups chopped celery
1 1/2 cups stemmed and sliced shiitake mushrooms
1 3/4 cups quinoa, rinsed
1/2 teaspoon sea salt
3 1/2 cups boiling water
Heat the oil in a medium-size saucepan or skillet (one with a tight-fitting lid) over medium heat. Add the leeks, celery, and mushrooms and sauté, stirring continuously for about 5 minutes, until vegetables become fragrant and their colors brighten. Stir in the quinoa and salt. Lower the heat, then slowly pour in the water. Cover and simmer for about 15 minutes, until all of the water is absorbed.
Many of Leslie’s recipes can be adapted for Passover, but most of the gluten-free grains are considered kitnyot so those of Ashkenazic background may choose not to eat them.
Alyssa Berkowitz is a senior in the Joint Program between Columbia University and the Jewish Theological Seminary. She is currently the Food Programs Intern at Hazon.
If you’re adhering to a gluten-free diet because you have celiac disease or other health conditions that benefit from avoiding gluten, this is one cookbook you’ll want on your cookbook shelf. But be sure to take a look at it if you’re interested in exploring a variety of whole grains, too — regardless of what else you eat!
Leslie tells us all we need to know about this dietary choice, even if we’re new to the topic. She explains what gluten is, she looks at the health issues that prompt people to adopt a gluten-free diet, and she introduces us to ancient and exotic gluten-free grains: amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, and wild rice. A chapter is devoted to basic grain cookery, including everything from cookware to modifications to change texture or enhance flavor (such as including seasonings and toasting grains before adding the cooking liquid).
The Bountiful Breakfast chapter includes directions for making nut and seed milks, smoothies and shakes, granola (Vanilla Hazelnut Granola, no less!), porridges, muffins, scrambled tofu, pancakes, and waffles. There’s even a breakfast soup!
You’ll find a handful of savory stews in the chapter on Main course sensations, along with loaves, pasta dishes, a quinoa casserole, and much more. You’ve come to the right book to dispel any lingering doubts about gluten-free recipes being boring. In this chapter alone you’ll find Shiitake and Kale Lasagna with Marinated Dried Tomatoes and Chevre as well as Red Lentil and Teff Loaf with Red Wine and Porcini Sauce.
There’s a chapter devoted to Sushi, and another on Savory Sauces and Tempting Toppings. For readers who want to experiment a bit without committing to an entire gluten-free meal, the Super Sides chapter is a great place to start. How about a Lemony Quinoa Salad with Toasted Sunflower Seeds or Spiced Yams with Pecans? Sweet indulgences include an array of cookies, puddings, pies, crisps, and bars. (I’ve put Mocha Coconut Rice Pudding and Cashew Butter Chocolate Chip Cookies on my dessert menus for next week!)
This unassuming paperback includes over 100 intriguing recipes, with straightforward directions that put most of them in the easy-to-prepare category. A glossary of ingredients and a section of resources are helpful, too.
Leslie encourages the reader to cook “like an artist designing a meal, composing with gluten-free whole grains, flours, and pastas complemented by a rainbow of local, seasonal fruits and vegetables.” To get you started right away, we’re happy to be able to include on our recipe site three recipes from Gluten-Free Recipes for the Conscious Cook for you to try. (You’ll also find some recipes from a couple of Leslie’s other cookbooks.) Let us know what you think!
This recipe is from Leslie Cerier’s wonderful new cookbook “Gluten-Free Recipes for the Conscious Cook”. This book is packed with whole food, nutrient dense and delicious recipes. Leslie has been kind enough to share one of her original recipes with us this month. Try it and check out this great cookbook. This recipe feature shitake mushrooms which are one of the best vegetarian sources of vitamin D.
Cashew butter makes this soup rich and creamy without a drop of dairy, and the shitakes are very healthful. In China, they’ve been used for their immune-boosting properties for thousands of years. What a delicious way to ward off colds and flus! When cooking with any type of fresh mushrooms, sauté them first to seal in the flavor or they will give it all to the broth.
Serves 6-8
3 Tablespoons of sunflower oil
3 Cups grated yams
3 Cups sliced onions in half moons.
6 Cups stemmed and coarsely chopped shitake mushrooms
1 Cup cashew butter
7 Cups hot water
1 ½ Cups diced red bell pepper
8 cloves of garlic pressed
1 Tablespoon sea salt
Heat the oil in a large soup pot over medium heat. Add the yams and sauté for about ten minutes, stirring frequently to prevent the yams from sticking.( if they do stick just add a bit of water.) When yams begin to soften and take on a brighter orange hew, add the onions and sauté for about 30 minutes, until the yams are tender. Add the shiitakes and sauté for about 5 minutes, until the mushrooms begin to soften.
Use a handheld blender to blend the cashew butter and hot water until smooth, then add the mixture to the soup. If you only have a standard blender, put ½ cup of the cashew butter in the blender, add 3 ½ cups of the hot water, then blend until smooth. The hot liquid can cause the blender lid to pop off, so put the lid on loosely (so the steam can escape) and cover it with a kitchen towel. Add the mixture to the soup and repeat with the remaining cashew butter and water.
Bring the soup to a boil; then lower the heat to a simmer for 5 minutes to blend the flavors. Stir in the bell pepper, garlic and salt.
Delicious Berry and Apple Pie with Maple Teff Pie Crust
You can make delicious pies with local, seasonal and organic fruits all year long. Simply mix and match and swap as you adapt the seasons. You can freeze the local berries in summer. Then add them to the fall apples and pears as I have done here. Even making a gluten-free pie crust is easy with teff flour. No need to roll or refrigerate the dough. Simply mix it up and press it in.
Have fun and eat well.
Leslie’s Gluten-Free Pie Crust
2 cups teff flour
1/2 cup melted Organic extra-virgin coconut oil or pasture raised Organic butter
Preheat oven to 375ºF. Lightly oil a 9-inch pie pan.
To make the crust, combine the teff flour, oil, maple syrup, and salt in a medium-size bowl and stir until well combined. Reserve 1/2 cup of the mixture to use as a crumb topping.
Transfer the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and sides of the pan. Poke a few holes in the dough with a fork. Bake for about 10 minutes, until it loses it shine.
This recipe is a good example of how to use your creativity and preferences to create new variations. When I was dreaming up how to do a gluten-free take on the classic combination of lemon and poppy seeds, I thought almonds and coconut would be a delicious complement. The result is a cake that’s moist and scrumptious, with a fun interplay of flavors and textures. Zest the lemon before you squeeze the juice; it works so much better that way.
Lemon Poppy Seed Cake from Gluten-Free Recipes for the Conscious Cook
2 eggs
1 cup apple or peach juice
1/4 cup melted extra-virgin coconut oil
1/2 cup maple syrup
1 tablespoon lemon zest
1/4 cup freshly squeezed lemon juice
1 tablespoon vanilla extract
3/4 cup finely ground raw almonds or almond flour
1/2 cup brown rice flour
1/3 cup poppy seeds
1/3 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
Preheat the oven to 350ºF. Generously oil a standard loaf pan or 9-inch round cake pan.
Whisk the eggs in a large bowl. Add the remaining ingredients and stir until thoroughly combined.
Pour the batter into the prepared pan and bake for 40 to 50 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for at least 30 minutes before slicing and serving.
Hazelnut Butter Cookies
Makes about 3 dozen cookies
These are one of my favorite cookies. They’re rich, satisfying, and, if you make them with coconut oil, vegan—and proof that sometimes the simplest things are also the best.
2 cups teff flour
1/2 teaspoon sea salt
1 cup hazelnut butter (see page 00)
1/2 cup extra-virgin coconut oil or butter, softened or at warm room temperature
1/2 cup maple syrup
Preheat the oven to 350ºF.
Put the flour and salt in a large bowl.
Put the hazelnut butter, oil, and maple syrup in a food processor and blend until creamy. Add the mixture to the flour and stir until well combined.
Shape the dough into walnut-size balls and place them on an unoiled baking sheet about 1/2 inch apart. Gently flatten the cookies with the tines of a fork.
Bake for 10 to 15 minutes, until the cookies lose their shine. Let the cookies cool on the baking sheet for at least 10 minutes before handling. They will be soft when they come out of the oven but will crisp up when they cool.
This is the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.
2 eggs
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour (see page 00)
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips
Preheat the oven to 350ºF. Lightly oil a 9-inch round pan or a standard loaf pan.
Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined.
Pour the batter into the prepared pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining chocolate chips.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
Interest in gluten-free foods has surged as an increasing number of people have been diagnosed with celiac disease, an autoimmune disorder in which the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, and rye, or have discovered that they have a wheat allergy or sensitivity.
