Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook (The New Harbinger Whole-Body Healing Series) [Paperback]

Leslie Cerier (Author), Kathie Swift MS RD (Foreword)

Book Description

Publication Date: July 1, 2010 | Series: The New Harbinger Whole-Body Healing Series

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

Editorial Reviews

Review

"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

From the Publisher

'The Green Chef,' Leslie Cerier, presents Gluten-Free Recipes for the Conscious Cook, a vegetarian cookbook filled with recipes for gluten-free, delicious meals the whole family can enjoy. The book includes tips on seasonal cooking, adapting family recipes to accommodate celiac disease, and incorporating wholesome organic ingredients for optimal nutrition.

See all Editorial Reviews

Product Details

• Paperback: 232 pages
• Publisher: New Harbinger Publications; 1 edition (July 1, 2010)
• Language: English
• ISBN-10: 1572247371
• ISBN-13: 978-1572247376
• Product Dimensions: 6 x 0.6 x 9 inches
• Shipping Weight: 12 ounces (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #225,116 in Books (See Top 100 in Books)

More About the Author

Leslie Cerier, "The Organic Gourmet" is an internationally recognized chef, educator and author of 5 cookbooks specializing in local, seasonal, organic, vegetarian and gluten-free foods that are pleasurable, delicious and good for you and the planet. www.lesliecerier.com

Most Helpful Customer Reviews

21 of 22 people found the following review helpful

5.0 out of 5 stars Another earthy, delicious Leslie Cerier book July 23, 2010

By Magda S.

Format:Paperback

I've long been a fan of Leslie Cerier's easy, earthy style of cooking, full of hearty grains, gentle seasonings, and organic produce. Though I'm not gluten-free, I added this book to my collection for all the above reasons.

The previous review is so unfair-- to give a book a one-star review because it has no photos? It would have been nice, for sure, but some publishers don't have the budget. And because there is a recipe for cooking short-grain brown rice? These instructions preceded a whole chapter on making healthier sushi, hence its inclusion. Also such instructions are good for people who buy grains in bulk and who are just getting familiar with healthier grains.

I've already made several recipes from this book and they are outstanding. Corn Grits with Sautéed Onion, Kale, and Cheddar (I used vegan cheese), Soba with Tempeh and Broccoli in Coconut Sauce, and Cilantro Pesto were all great. There are probably more dishes here for cool-weather cooking, so I'm looking forward to trying things like Spiced Yams with Pecans and Garlicky Baked Beans with Parsnips and Butternut Squash in the fall.

Aside from being good for gluten-free cooking, this book is a great introduction for using a wide array of whole grains we don't usually think of, like millet--it's such a tasty, healthy grain, and I rarely think to use it. Thanks, Leslie, for another great collection of recipes and tips! If you like this you'll also like Going Wild in the Kitchen, one of my favorite veg cookbooks.

13 of 13 people found the following review helpful

3.0 out of 5 stars Good recipes, but not for everyday use December 9, 2010

By M. A. Davlin

Format:Paperback|Amazon Verified Purchase

For me, this book focuses less on practical gluten-free vegetarian cooking and more on how to use alternative grains. A huge number of the recipes rely on ingredients like teff or millet -- delicious additions, but expensive and not something I can afford to cook with every day.

Recipes also include hard-to-find ingredients like maca powder or Bhutanese red rice. I'm sure Madagascar pink rice is delicious, but I'm also sure none of my local markets carry it.

Other recipes, like the smoothies and sides, are accessible (and tasty!), and I love the short sushi chapter, but I was hoping for more dishes like those. In the end, this isn't going to be a cookbook I reach for often.

5 of 5 people found the following review helpful

1.0 out of 5 stars Kindle version broken October 16, 2011

By M. Tucker Bradford

Format:Kindle Edition|Amazon Verified Purchase

I got the kindle version of this book for m wife and she reports that it is horribly borked. The recipes are truncated, measurements are very wrong (4 cups of pure maple syrup??) and there is no linked table of contents. This may be a one off problem but it has made the book useless to us.