Gluten-Free Recipes for the Conscious Cook
About the Book
A gluten-free diet can help you feel more energetic, improve digestion, aid in weight loss, and dramatically improve the symptoms of many mental and physical health disorders. It's no wonder that more and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook, Leslie Cerier, 'The Organic Gourmet,' presents over 100 remarkably delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations.
- Whip up tasty grab-and-go meals and snacks
- Get tips for using organic and seasonal ingredients to make gluten-free food even more delicious
- Enjoy pancakes and waffles, casseroles, pastas, and pastries-all made without gluten
- Get creative with the wealth of recipe variations and ideas in this book
Books by Leslie Cerier
Books by Kathie Swift
"Millions suffer needlessly by not knowing that their chronic illnesses, digestive problems, headaches, autoimmune diseases, joint pain, weight gain, depression, fatigue, and more are caused by a staple in our diet: a pesky protein called gluten found in wheat, barley, and rye. Leslie Cerier’s new cookbook opens a world of food wonders and delights, making gluten-free eating an inviting celebration of flavors, textures, and colors. The side effect is weight loss, energy, and, for many, relief of serious chronic illnesses. For anyone who wants to celebrate food while getting healthy and living lightly on the planet, this cookbook is your guide."
—Mark Hyman, MD, author of UltraMetabolism: The Simple Plan for Automatic Weight Loss
"Gluten-Free Recipes for the Conscious Cook is a fantastic, easy-to-follow cookbook that will open up worlds of healthy eating pleasure."
—Christiane Northrup, MD, author of Women’s Bodies, Women’s Wisdom
"This is an excellent resource for those interested in gluten-free cooking. In fact, friends and family members will enjoy the recipes, as well."
—Annemarie Colbin, PhD, founder and CEO of the Natural Gourmet Institute in New York City and author of The Whole-Food Guide to Strong Bones
"If you think being gluten-free means eating a diet of white rice and starches, think again. Leslie Cerier’s innovative recipes show us just how broad, delicious, and healthy this regimen can be. "
—Beth Hillson, founder of Gluten-Free Pantry and food editor for Living Without magazine
"With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits, and vegetables."
—Tina Turbin, contributing writer for the National Foundation for Celiac Awareness, Awareness Magazine, and other publications
"These wonderfully tasty recipes make it so much easier to get the daily requirements of whole grains that are so important to our gluten-free diet. Cerier offers a tantalizing array of main courses, breakfasts, sides, and sweets that are supremely satisfying. Every gluten-free kitchen needs a copy of this book."
—Carol Fenster, president and founder of Savory Palate, Inc., and author of 1,000 Gluten-Free Recipes
"In her inimitable style, Cerier presents a wealth of seasonal recipes for the gluten-free cook that are as flexible as they are healthy and delicious. No one will feel deprived with such luscious dishes as hearty greens and tofu in tahini sauce or banana buckwheat pancakes with pecans. Best of all, these recipes aren’t only for those with dietary restrictions: a wealth of ideas await anyone who loves fresh produce and whole grains in creative combinations."
—Nava Atlas, author of Vegan Express and Vegan Soups and Hearty Stews for All Seasons
"The perfect primer for getting acquainted with a wide range of lesser- known whole grains, whether you’re following a gluten-free diet or not. The general information on how to cook grains to control texture and taste is invaluable, and the many recipes are creative and original."
—Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council and its parent organization, Oldways