"We worry about what a child will become tomorrow, yet we forget that he is someone today."
Living Light Marketplace
|Living Light Marketplace is pleased to feature special Showcase Books by these Hot Raw Chefs who are presenting at our Chef Showcase August 26-28:|
The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger
Angel Foods: Healthy Recipes for Heavenly Bodies
Here are two of our other favorite raw recipe book authors, Nomi Shannon and Living Light chef and instructor, Jennifer Cornbleet
The Raw Gourmet
Raw Food Made Easy
for 1 or 2 People
Living Light Inn
Rates Stay Low for the Third Summer at Living Light Inn!
We know that with the current economic situation, and the annual spike in summer gas prices, a seasonal summer inn rate increase can make traveling difficult, so for the THIRD summer in a row Living Light Inn will not raise our rates during the busy summer season!
Visitors to the coast will enjoy our eco-friendly accommodations at reasonable prices from Memorial Day to Labor Day. You and your traveling companion can pamper yourselves with a midweek two-night stay at the eco-friendly Living Light Inn. Experience the beautiful Mendocino coast at our winter rates!
You'll sleep soundly and comfortably on organic bedding, and our windows open to let in plenty of delightful fresh air from the ocean! Take a break from the heat - visit Living Light Inn on the Mendocino coast this summer! A two-night stay ranges from $220 to $350 pending availability.
Call for rates or book online:
To make reservations, click the "Book A Room" link below or call 877-964-1384 (toll free) or 707-964-1384. Book A Room
at Living Light Inn
Living Light Café
Carrot Apple Kuchen
Are you crazy for carrot cake? Come try our Carrot Apple Kuchen - satisfy your craving, without dairy or gluten and it is low on the glycemic index, too.
Unlike other bottled coconut waters that are pasteurized, Body Ecology Young Thai Coconut Water has never been heated! Made with certified organic young Thai coconuts. The coconuts are hand picked at the height of flavor, husked, the juices extracted, then bottled and quickly frozen, all within two days of harvest. The water is kept frozen until it reaches your grocer's shelf. This process allows Body Ecology to avoid detrimental post harvest treatments and yields a product, which, when thawed, is virtually indistinguishable from freshly picked farm stand coconuts.
Testimonials for Living Light Culinary Institute
"After experimenting with living food cuisine on my own with the help of recipe books and the web, I decided to seek formal training. I found Living Light in January of 2011. I enrolled and completed Fundamentals, Knife Skills, Essentials, and the Science of Raw Nutrition. I came back to complete the Associate Chef and Instructor Training in March.
"The classes are fantastic and the hands-on experience is so helpful. Having the opportunity to learn how to create living food cuisine from highly skilled chefs is simply beyond compare. All of the chefs in the classes I attended were incredibly talented and very generous with their time, knowledge, and wisdom. The education has taken root and I am now creating my own recipes. I'll return as soon as my schedule allows to take additional training. Each class is different, and the sequence of classes logically provides the opportunity to learn new skills and techniques that layer upon the skills acquired from attending the previous classes. Highly recommended!"
|More than 80 RECIPES, 12 Chefs|
3 FULL DAYS of NON-STOP Demos!
Living Light Chef Showcase: Hot Chefs, Cool Kitchen LIVE
It's that time of year again, when all of us at Living Light combine our energies to produce our biggest and most exciting event of the year. We'd like to invite you to be part of the LIVE studio audience at Living Light Culinary Institute's one of a kind event on the beautiful Mendocino coast of Northern California, where we'll showcase twelve talented gourmet raw food chefs, including Cristina Archila, winner of the Grand Prize and People's Choice Awards in the Hot Raw Chef 5 in 5 Video Recipe Contest for this year's event! You'll experience more than 80 gourmet raw vegan recipe demos during the three-day culinary extravaganza!
TICKETS ON SALE NOW
Exclusive limited seating
There's still time to purchase your ticket and be a part of this exciting gathering of talented and very well-trained gourmet raw food chefs. Nine of the featured chefs are graduates of Living Light Culinary Institute, and as teachers of teachers since 1998, we've made it our business to ensure that Living Light graduates can take their gourmet raw culinary expertise to unprecedented levels of professionalism and creativity! Of course you'll also have a chance to see the "Mother of Gourmet Raw Vegan Cuisine," Cherie Soria in action. Her teaching style and 40+ years of experience make her demos a joy to watch and learn from!
Call 707-964-2420 to reserve your space or Click Here to sign up online.
Our chef lineup this year includes Judita Wignall, author of the new recipe book, Going Raw, and raw food chef and restaurateur Solla Eiriksdotter, who is flying in from Iceland for this event! Whether you've experienced the exotic chocolate confections created by Colleen Cackowski, or have yet to taste her sublime creations, you'll definitely want to be here to learn to make her Low-Glycemic Superfood Green Ice Cream with Hot Fudge Sauce.
Brian James Lucas (Chef BeLive), whose e-Book Orgasm of the Taste Buds was included in this year's 2011 exclusive secret room events Academy Awards® gift bags in Hollywood, will join us for the first time this year, and we've got more exciting chefs on the roster, including Culinary Institute of America graduate Alicia Ojeda from Austin, Texas (be sure to check out her impressive bio in this month's newsletter), and raw chef and animal advocate Tina Jo Stephens from Baja, California.
Living Light culinary programs manager, Martine Lussier, the creator of our popular "Queen of Kale Chips" will "rawk your socks" with her brand new recipes, including Shitake Sliders with Apple Fennel Mustard and Bread and Butter Pickles! Amy Bacheller, an expert on creating recipes using essential oils for both health and spectacular flavor will be here, and dessert diva extraordinaire Vinnette Thompson is offering up several wonderful recipes, including Triple Berry Shortcake with Black Pepper Tarragon Syrup and Whip Cream -mmmm. Our raw nutritional science expert Dr. Karin Dina, D.C. will teach you how to maximize the nutritional value of your cuisine for optimum health benefits. Don't miss this opportunity to mingle with these truly outstanding, talented gourmet chefs, the culinary luminaries who will present their recipe demos at the Living Light Chef Showcase: Hot Chefs, Cool Kitchen!
Click here to see the complete chef schedule:
As an attendee at the showcase, you'll be treated to a gourmet dessert reception featuring raw vegan desserts like California Mudslide Pie, Tiramisu, White Chocolate Raspberry Cheesecake, and Key Lime Pie. And you'll have an opportunity to attend a gala raw vegan dinner at the world renowned vegan restaurant, The Ravens Restaurant at Stanford Inn by the Sea where you can mix and mingle with the chefs. Every day, you'll visit our bountiful full-meal salad bar for a satisfying and delicious salad, and you'll have a chance to enjoy samples from all of the recipe demos!
Classes before and after the event include Walk on the Wild Side, Discover Raw Green Superfoods from the Ocean and Food Styling for Photography, with author of The Food Stylist's Handbook, Denise Vivaldo and Master Chef Cherie Soria. And if you are ready to further your education at Living Light, you'll have the opportunity to take the Benefits of Raw Food Nutrition Education Certification™ Series with Rick and Karin Dina, and fulfill your dream of becoming a hot raw chef during our Associate Chef and Instructor Training™ starting with FUNdamentals of Raw Living Foods™ beginning September 3.
When: Thursday, August 25
Time: 7:00 AM-11:00 AM
Location: The Mendocino Coast, Laguna Point (class meets at Living Light parking lot at 6:45 AM)
This popular four-hour class includes wading in tidepools, gathering and harvesting seaweeds, great recipes, charts and handouts. Terry Nieves is a raw, wild Mendocino seaweed mermaid, and owner of Ocean Harvest Sea Vegetables. This is a fabulous class - anyone visiting the Mendocino coast should not miss the opportunity to walk on the wild side! Recommended warm clothing includes a hat, sturdy water booties or water sandals with wool socks, a towel and a change of pants. Water booties will also be available for $3.00 (students please reserve your size in advance). Click here for more details.
Learn from the experts how to style your culinary creations
for the camera!
|Food Styling for Photography Class|
Our Once a Year Food Styling for Photography 2-Day Workshop with Denise Vivaldo and Cherie Soria offers professional techniques and practical tips for making your culinary creations "camera ready" and seductive!
August 30 and 31, 2011
Geared for both amateurs and professional chefs, Living Light's unique two-day workshop will teach you how to showcase your beautifully presented and photographed raw culinary creations on your website, in recipe books, brochures, and other marketing materials! If it's true that "pictures speak a thousand words," then what could show off your culinary talents better than well plated and designed food photos?
The workshop will be taught by Denise Vivaldo, author of The Food Stylist's Handbook, and Master Chef Cherie Soria, the "Mother of Gourmet Raw Vegan Cuisine."
Food Styling for Photography is the first class of its kind to focus on food styling for gourmet raw vegan food.
The workshop includes food styling techniques for ALL media, including television. You'll learn how to choose the right creative props, how to follow industry standards in preparing for a photo shoot, and a myriad of special techniques and tips for making every dish "come alive."
The course covers elements of design, the importance of color, texture, and negative space in food photography, and practical tips for building a portfolio of your creations for publicity purposes. Students will have an opportunity to practice the techniques they learn in class both days, and there will be plenty of time during class each day for Q & A.
Bring your camera and you'll go home with exquisite photographs of your work to use immediately!
Denise Vivaldo has trained many professional food stylists working in Los Angeles today, and has catered more than 10,000 parties for celebrities. She works in all media, including television, film, books, and magazines, and has collaborated on several recipe books, transforming food into culinary art. Her book credits include How to Start a Home-Based Catering Business and How to Start a Home-Based personal Chef Business.
Living Light Director and Master Chef Cherie Soria has taught hundreds of students from more than 50 countries the art of creating elegant and beautiful raw vegan dishes since 1998. She is an expert in creating food that looks as delicious as it tastes, and of empowering her students to do the same! Learn from the professionals and grow YOUR business with Food Styling for Photography. Sign up today!
Date: Tuesday, August 30 - Wednesday, August 31
Time: 9:00 AM-5:00 PM (1-hour no host lunch break each day)
Location: Living Light Culinary Studio
Recommended text: The Food Styling Handbook by Denise Vivaldo
All materials provided, except optional camera.
Science of Raw Food Nutrition™ I
Date: Sept 1-2
Raw and living foods have been gaining popularity over the past several years and there is quite a buzz about the health benefits of raw foods. Is there a scientific basis for all of these claims? If this and other questions are of interest to you, then Science of Raw Food Nutrition is the ideal course for you. This course will provide answers to common questions about raw food, vegan, vegetarian and plant-based diets and is presented in a fun and easy to understand format. You will leave this course empowered with knowledge and understanding to successfully incorporate raw and living foods into your daily diet. In addition to the information packed classes, this course includes time for answering questions after each class, as well as a final question and answer session at the conclusion of the program. All participants will receive a comprehensive notebook including lecture notes, charts, graphs, and other essential information on raw food nutrition. There is no prerequisite for this class - the course content includes all topics covered in Introduction to Raw Food Nutrition and much more. This two-day course is a prerequisite for the Science of Raw Food Nutrition II, a five-day comprehensive raw food nutrition course, and the Benefits of Raw Food Nutrition Health Educator Certification Course.
Science of Raw Food Nutrition™ II
Date: Sept 3-7
Prerequisite: Science of Raw Food Nutrition™ I class.
Has the Science of Raw Food Nutrition course left you with a passion and desire to go further? Science of Raw Food Nutrition II will take your raw food nutrition knowledge and understanding to an entirely new level. This course builds on the knowledge base learned in SRFN I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition. Students of this course will leave with a holistic view on how the human body works and how food nourishes and affects our whole being. The information learned in this course is an invaluable resource for health educators, or anyone else who really wants to "know their stuff," both personally and professionally. This comprehensive 5-day Science of Raw Food Nutrition II course covers essential information on raw food, living food, vegan and plant-based diets and is a prerequisite for the 2-day Benefits of Raw Food Nutrition Educator Certification Course immediately following
Benefits of Raw Food Nutrition Educator Certification™
Date: Sept 8-9
Prerequisite: Science of Raw Food Nutrition™ II
The Benefits of Raw Food Nutrition Educator Certification Course is a 2-day course immediately following Science of Raw Food Nutrition Level II that prepares students to present fundamental raw food nutrition information with authority, accuracy and confidence. It is highly recommended for health educators and raw food chefs who plan to teach the benefits of raw and living foods in an articulate and easy to understand manner.
In this class, students will learn how to utilize information learned in both Science of Raw Food Nutrition I and II to deliver an interesting and comprehensible presentation that is appropriate for a variety of audiences.
All participants will receive a CD containing two turn-key PowerPoint presentations on the benefits of raw and living food nutrition. The first is a 20-minute introductory presentation designed to be a free talk to invite participants to attend the second, more comprehensive 2-hour raw food nutrition class. This class is designed to be presented on its own, or in conjunction with culinary demonstrations.
The Benefits of Raw Food Nutrition Educator Certification Course will also cover techniques on searching for and objectively evaluating raw food and vegan nutrition information. This will give students the tools to continue learning in a clear and accurate manner long after this course is over.
Hot Raw Chef 5 in 5 Winners!
Congratulations to all of the chefs who entered our contest, and to our wonderful winners, Cristina Archila and Jill Kilpatrick.
Grand Prize and People's Choice Winner Cristina Archila
Living Light would like to extend our congratulations to Cristina Archila, who was well-deserving of the double honor of being both our Grand Prize and People's Choice winner for the Hot Raw Chef Contest. She's an inspiration to us all, and we are particularly proud that she graduated from Living Light! As Grand Prize Winner, Cristina will be one of the celebrity chefs to perform a culinary demo at Living Light Chef Showcase, Hot Chefs, Cool Kitchen, and will also receive a gala dinner at the world famous vegan Ravens Restaurant, and a Food Styling for Photography class with Denise Vivaldo and Cherie Soria, a total prize value of $1450 (not to mention the amazing marketing value of winning the title of Hot Raw Chef!) As the winner of The People's Choice Award, she also receives a gift certificate for $250 to spend in any way she chooses at one of Living Light's four businesses!
Cristina Archila is a graduate of Ringling School of Art and Design, Living Light Culinary Institute, and Matthew Kenney Academy. She has studied raw food nutrition, instruction, and preparation with reputable chefs including Cherie Soria, Jennifer Cornbleet, Matthew Kenney, and Russell James. She is co-author of Snog Healthy Treats Cookbook published in London by Ryland, Peters + Small.
Her clients include Snog, a London based international frozen treat shop, which was voted as one of Britain's Cool Brands for 2010-2011, Discovery Channel, and Whole Foods Market. Through her company RAW FOOD ARTIST, Cristina offers chef services and classes. Her mission is to inspire people to eat healthier foods. She is a native of Bogota, Colombia, and lives in Los Angeles.
"Thank you Living Light Culinary Institute, for making raw food preparation a recognized profession. Winning this competition means a lot to me. Through raw cuisine I have extended my creative vision into the realm of taste, well-being, and oneness. My ultimate realization is that I found a new medium to produce the kindest artwork I have yet created. Sharing scrumptious recipes that inspire people to eat more fruits and veggies is an amazing experience! This competition provides a great platform to share this art with many people who will benefit all over the world. Thank you again and again!!!"
|Hot Raw Chef - Cristina Archila|
Click here for Cristina's winning recipe.
The Hot Raw Chef Runner-Up
Congratulations to Jill Kilpatrick, who wins a $450 credit towards any Living Light culinary class!
"I was totally unaware of raw food, until one day I got very sick. Doctors were no help, they just scared me silly. After months of serious illness, eating a high raw, mostly vegan diet helped me get my life back, and I am devoted to sharing my story and the healing potential of proper nutrition. I love the scientific quality of recipe development; I'm constantly having friends and family over for lunch, dinner and brunch to try out my newest creations. I want everyone to know just how well they can feel; I want to help as many people as I can to realize the health, vibrancy, and energy living foods have brought me."
Click here for Jill's winning recipe.
|Hot Raw Chef- Jill Kilpatrick- Spicy Korean Collard Wraps|
|Living Light Showcase ONLINE|
In August, Living Light invites a dozen fabulous raw food chefs to join us for Living Light Chef Showcase: Hot Chefs, Cool Kitchen.
Our goal is to share new techniques and recipes with each other, our studio audience, and ultimately the public, through the videos we create for our distance-learning program: Living Light Chef Showcase ONLINE
. Each of our celebrity chefs performs two 40-minute culinary demos over the course of 3 days-more than 24 demos and 80 extraordinary recipes, and even the chefs learn a lot of new tips from each other!
|Chef Showcase Online|
Now YOU learn from all of us, too. You can view the event from the comfort of your own home, or anywhere you have internet access. It's like inviting a dozen of the world's top raw food chefs
into your home to teach you how to create delicious healthy gourmet meals that you and your family will find irresistibly delicious!
The Living Light Chef Showcase Online
is an easy, affordable way to be part of this summer's most fabulous gourmet raw culinary event and possibly change your health and your life forever. You'll get a great culinary education and lots of fun and entertainment value from these incredible gourmet chefs. So, even if you can't make it to the live event, you'll still be able to experience the energy and excitement- because no one can match the expertise and professionalism of what we do right here at Living Light. Besides being able to watch all the great demos, you'll also receive a PDF of the complete recipe book
with easy to follow directions -- so you can prepare the superb recipes for your family and friends again and again. It's quite simply the healthy culinary event of the year!
|Living Light Chef Showcase Spotlight: Alicia Ojeda|
Living Light graduate Alicia Ojeda has had a remarkable culinary career. She was the original Executive Chef at Living Light when we opened our culinary center here in Fort Bragg in 2005, and managed both the school and café kitchens, along with teaching classes. Her history with Living Light began in Costa Rica during the Harbin Hot Springs days, and she worked closely with Cherie for many years, taking FUNdamentals of Raw Living Foods™ on the road, and doing demos at various festivals and events around the world.
"Food was always the center of the festivities at our house," she says. "I grew up in a Mexican American family, and we harvested fresh ingredients grown right in our own backyard, from nopal cactus to chilis, lemons, and limes, sugarcane (which replaced candy), and fresh herbs like mint and oregano. As a middle child in a family of six, it was easy to get lost in the crowd, so being in the kitchen was comforting to me. I found something I was good at, and was always eager to help. I learned quickly and really enjoyed working with fresh ingredients from a very young age." Read more ...
|2011 Class Schedule|
Upcoming Classes at Living Light
Living Light Chef Showcase: Hot Chefs, Cool Kitchen Classes
Pastry Arts-Unbaked!™: Aug 21-24
Take a Walk on the Wild Side: Aug 25
Living Light Chef Showcase: Aug 26-28
Raw Food Styling for Food Photography: Aug 30-31Science of Raw Food Nutrition™ Series
Science of Raw Food Nutrition™ I: Sept 1-2
Science of Raw Food Nutrition™ II: Sept 3-7
Benefits of Raw Food Nutrition Educator Certification™: Sept 8-9
Science of Raw Food Nutrition™ III: Sept 12-15
Advanced Raw Food Nutrition Educator Certification™: Sept 16-17Raw Culinary Arts Associate Chef and Instructor™ Series
FUNdamentals of Raw Living Foods™: Sept 3S
harpen Up Your Knife Skills!™: Sept 4
Essentials of Raw Culinary Arts™: Sept 5-9
Science of Raw Food Nutrition™ I: Sept 10-11
Associate Chef and Instructor Training™: Sept 12-23NEW!
Advanced Raw Culinary Arts Instructor Training Certification™: Sept 25-29Raw Culinary Arts Associate Chef and Instructor™ Series and Gourmet Raw Food Chef™ Series
October 1 - December 13
FUNdamentals of Raw Living Foods™: Oct 1S
harpen Up Your Knife Skills!™: Oct 2
Essentials of Raw Culinary Arts™ Oct 3-7
Science of Raw Food Nutrition™ I: Oct 8-9
Associate Chef and Instructor Training™: Oct 10-21
The Essence of Raw™: Oct 22
The Essence of Abundance™: Oct 23
Ethnic Flavors in Recipe Development™: Oct 24-28
RawFusion Spa Cuisine™: Oct 31-Nov 4
Raw Event Catering and Elegant Entertaining™: Nov 7-11
Pastry Arts-Unbaked!™: Nov 13-16
Pastry Arts-Unbaked!™: Level II Nov 19-22
Science of Raw Food Nutrition™ I: Nov 28-29
Science of Raw Food Nutrition™ II: Nov 30-Dec 4
Benefits of Raw Food Nutrition Educator Certification™: Dec 5-6
Science of Raw Food Nutrition™ III: Dec 8-11
Advanced Raw Food Nutrition Educator Certification™: Dec 12-13Click here
to view our entire 2011 schedule, for more information, and to register, or call 707-964-2420 or 800-816-2319.
Master the Art of Teaching Raw Foods
Advanced Raw Culinary Arts Instructor Certification™ Series with Jennifer Cornbleet
Whether you are already a certified Living Light Chef, or are a complete beginner, you'll love our new Advanced Instructor Certification with Jennifer Cornbleet!
Take the entire 6-class series, or if you are already a Living Light Associate Chef and Instructor graduate, sign up for the new 5-day Advanced Raw Culinary Arts Instructor Training™. Keep reading for more details...
Earn your Advanced Instructor Certification in 2011:
Entire Series: September 3-29
Advanced Instructor Training only: September 25-29
Advanced Raw Culinary Arts Instructor Certification™ Series
Regular Price for this 6-class series: $6,690
Discounted 10% off Introductory Rate: $6,021 -A $669 savings
Advanced Instructor Training only: $1,575
FUNdamentals of Raw Living Foods™ September 3
Sharpen up Your Knife Skills!™ September 4
Essentials of Raw Culinary Arts™ September 5-9
Science of Raw Food Nutrition™ I September 10-11
Raw Culinary Arts Associate Chef and Instructor Training™ September 12-23
Advanced Raw Culinary Arts Instructor Training™ September 25-29
Click here to read a detailed description of this new advanced series!
|The New USDA MyPlate|
by Dr. Karin Dina, D.C.
I have to say, I was pleasantly surprised
when I saw the recently updated dietary suggestions released by the U.S. Department of Agriculture
in the form of a dinner plate, called MyPlate
. The new icon presents the five food group concept, from the former food pyramid, in a simpler and more relatable style that encourages Americans to move toward a plant based diet. The MyPlate guidelines encourage people to make half of their plate fruits and vegetables.
The vegetable group contains a variety of veggies: chlorophyll-rich dark leafy greens, antioxidant rich red and orange vegetables, starchy vegetables, beans and peas, and other types of vegetables, many of which are popular staples of raw food enthusiasts. Beans and peas also fall under the protein category, as do nuts and seeds. The fruit group contains a wide variety of fruits generally available in natural food markets and grocery stores, making them easily accessible. Many fruits that raw food enthusiasts use in green smoothies can be found on this list.The remaining half of the plate is divided into the grain group and the protein group.
The grain group contains both whole and refined grain options, with gluten free choices. Raw food cuisine favorites such as buckwheat, quinoa, wild rice, and amaranth are on the list. Given that a large number of people in the U.S. consume the standard western diet with plenty of processed grains and refined grain products, the MyPlate suggestion to consume at least half of grains as whole grains is a step in the right direction. Keeping the recommendations relatable and "doable" for the general population is important to encourage people to consider healthier options. I personally would like to see more of an emphasis on whole food choices. Read more
Bali Adventure - Raw Food for Health, Beauty and Longevity; A Magical Culinary Adventure with Cherie Soria
|Bali Adventure with Cherie Soria|
Raw Foods for Health, Beauty and Longevity
Friday September 23, 2011
5:00 PM - 9:00 PM
Keeping people young looking is a billion-dollar industry, but looks aren't everything. Lots of things can help you look younger and more beautiful, but what can actually make you feel younger? What can seemingly "turn back the hands of time" and reverse your physiological age? At 64 years young, Cherie Soria looks 20 years younger than her chronological age and is healthier and more energetic than people half her age. In this pre-dinner talk, she shares her fascinating personal journey, outlining the health practices, beauty rituals, and anti-aging tips she uses to maintain her youthful, vibrant appearance. Cherie will inspire and motivate you to add more raw living foods to your diet-not only for the wellness benefits but because they are delicious, indulgent, and easy to prepare. Let Cherie help you "make healthy living delicious"!
Culinary Training with Master Raw Food Chef Cherie Soria
Saturday and Sunday, September 24 and 25, 2011
7:00 AM - 9:00 PM
In this exciting location, at the beautiful Fivelements retreat center in Bali, Cherie will demystify flavor dynamics and show you how to identify and balance the five most important flavors used to create fabulous dressings, sauces, and soups. You will go understand when to use each flavor and how to combine them to create perfectly balanced recipes. Cherie will prepare several amazing dipping sauces to use in a variety of ways, including on wraps and rolls you prepare yourself that are easy to make and fun to eat. Cherie is a master instructor and can teach anyone to create beautifully prepared foods using basic kitchen supplies and equipment. Learn how to use knives like the pros, and to create textures that enhance both flavor and enjoyment. This is an exciting short course suitable for anyone from novice to professional. Click here
for more information.
Other Fun Activities
Culinary Classes (theory & practice)
Gourmet Raw Vegan Lunch
Free time for Healing & Beauty rituals (check pricing for individual treatments)
Health Cocktails and DinnerStay tuned for more details.
|Have FUN in Vegas!|
Don't Gamble with Your Health! Join Cherie Soria For a FUNdamentals of Raw Living Foods Weekend in Vegas
|Living Light FUNdamentals in Las Vegas|
FUNdamentals of Raw Living Foods™
Date: October 20, 2011
Time: 8:30 AM−5:00 PM
Location: Suncoast Hotel and Casino, 9090 Alta Drive, Las Vegas, NV
Includes a delicious buffet lunch and samples
To Register: Call 707-964-2420 or 800-816-2319 or visit RawFoodChef.com
Are you ready for an inspiring, transformational experience? FUNdamentals of Raw Living Foods™ is a one-day intensive course in the raw and living foods lifestyle that has transformed the lives of thousands of people around the world. It is the first in the Living Light chef training series designed to provide you with the tools you need to make this lifestyle work, easily and effortlessly. It also prepares you for more advanced raw culinary courses. You will discover the magic of creating fabulous organic raw vegan cuisine for optimal health and rejuvenation and observe dozens of superb culinary presentations showing you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes and techniques used in raw food preparation. Learn to make healthy and delicious everyday favorites using whole, fresh, ripe, raw, organic foods.
We'll make rich nut milks and creams, appetizers and patés, cultured foods like real cheese made from nuts, simple smoothies and soups, sauces, dressings, easy-to-prepare entrées, dehydrated goodies like crackers and granola, and even desserts! Learn kitchen gardening and sprouting, basic knife techniques, and how to use devices and equipment typically used in a raw food kitchen. A delicious organic buffet lunch will also be served! No prerequisites are required. This class is benefit participants of any skill level - novice to professional.
Bonus: Those attending both FUNdamentals in Vegas and Shine, the Lifemax annual conference, scheduled for the following day, will receive a free copy of the required text, Angel Foods: Healthy Recipes for Heavenly Bodies, by Cherie Soria.
As Cherie always says, "When it comes to the raw food lifestyle, the older you get the bigger the payback!" So, don't gamble with your health - join us for a transformational one-day class and have a FUN weekend in Vegas!
|12th Annual San Francisco World Vegetarian Festival - October 1 & 2|
Every year Living Light participates in the annual celebration of World Vegetarian Festival in Golden Gate Park, sponsored by the San Francisco Vegetarian Society. This year is no exception. It is always a wonderful, well-attended event, so mark your calendars, tell your friends, and be sure to stop by to see Cherie Soria do a gourmet raw vegan food demo! Stay tuned to our August newsletter for all the details.
Gourmet Raw Recipe Demo
featuring Cherie Soria
Where: Hall of Flowers in Golden Gate Park When: Sunday October 2, 2011
10:30 a.m. to 12 p.m. in the Main Auditorium
|Gabby Addison is Making a Difference at Living Light|
This month of August, Living Light is pleased to announce a priceless member of the Café staff, Gabby Addison, as our Employee of the Month. Gabby joined the Living Light family in August of 2010 and has established herself as an engaging, supportive and cheerful team player.
Gabby was born in Berkeley, loves acting, dancing, photography and art. She dreams of traveling around the world, living and growing off the land and helping as many as she can. Gabby has given a lot of her time to worthy organizations, including Little Lambs Preschool, the Whale Festival and the Mendocino Arts Center.
Gabby's co-workers absolutely adore her. They describe her as being a hard worker with excellent customer service skills, possessing "a bright smile with a gung-ho attitude," and being engaging from the moment you speak with her. Your "day is brighter when she is around."
Gabby is well deserving of the Employee of the Month award. She is deeply appreciated by staff and management, and is an enormous asset to Living Light.
|Product Spotlight on Divine Organics and |
We are grateful to our GOLD Sponsor, who is supporting the Living Light Chef Showcase again this year. Many thanks to the Transition Nutrition family. We love your products and greatly appreciate your support.
was founded in 2003 with a vision and passion to bring super premium, unique, and organic raw food to the market. The founder, David Kaplan
, attributes the grace of God and a simple raw food diet for saving his life from a major chest infection due to a near-fatal gunshot many years back.
David believes it is equally important to feed the soul with meditation, as it is to feed the body with organic live vegan food. The company was started on the advice of a Saint who told him many years ago that humankind would really need living food to reach a new level of health and consciousness for creating a bright and happy future on this planet.
TRANSITION NUTRITION distributes a gourmet line of high quality superfoods from around the world. Most of the ingredients are sourced from small sustainable family farms in South America, Turkey, Thailand, Indonesia and the Philippines. The farmers are paid higher than usual wages, and are happily enthusiastic about how their life's purpose and standard of living has improved. Products ranging from salt to nuts are being imported and distributed to chefs, restaurants, stores, spas, doctors and manufacturers throughout the country and abroad. The company has been awarded for its excellence from NaturalNews.com, one of the largest and most trusted health news reporting sites on the internet.
The company's three brands are: ROYAL HIMALAYAN, DIVINE ORGANICS
and A TASTE OF PARADISE.
The ROYAL HIMALAYAN brand of Pink Crystal Salt won "Best of Show"
in 2005 and is regarded as one of the finest salts on the market. This high vibrant mineral salt is used in some of the top raw restaurants from PURE FOOD AND WINE in New York to CAFÉ GRATITUDE, AU LAC, and LIVING LIGHT CULINARY INSTITUTE on the west coast.
TRANSITION NUTRITION's berries, nuts, and dried fruits have a sparkling reputation. Their BLISS MIX, a combination of three varieties of nuts, three varieties of dried fruits, and raw cacao nibs has won two awards including BEST NEW SUPERFOOD
. Additionally, A TASTE OF PARADISE virgin cold pressed Coconut Oil was selected by author and holistic doctor, Gabriel Cousens, as the "best tasting"
on the market.
When it comes to Raw Vegan Chocolate and Cacao the DIVINE ORGANICS brand takes the cake hands down. At the NY BEST OF RAW contest, the company's chocolate dessert entry - a Mulberry Mousse with White Mulberry Chocolate Crumble & Chocolate Ganache (you find the recipe on our blog at www.transitionnutrition.info) placed overall "Best of Show"
and "Best Chocolate Desert"
. DIVINE ORGANICS uses the highest quality and most sought-after Ecuadorian and Venezuelan cacao to craft its chocolates. The Divinely Decadent Chocolate Brittles have won awards for "Best Tasting Chocolate"
(NaturalNews.com) and also "Most Delectable Chocolate"
(Raw Spirit Fest). The company also provides the premium raw cacao to manufacturers and culinary artists around the world.
Many thanks to 5 in 5 Winners Cristina Achila and Jill Kilpatrick for sharing their beautiful recipes!
Pear Napoleon with Pistachio Crumble and Fig Confit
By Cristina Achila | Yield: 6 servings
- 12 dried Smyrna figs, de-stemmed and finely chopped
- ½ cup water
- 1 tablespoon maple syrup or raw agave nectar
- 1 tablespoon lemon juice
- pinch of salt
- 1 cup raw pistachio nuts, shelled
- 2 tablespoon maple syrup or raw agave nectar
- pinch of salt
- 3 Anjou pears
- Place the figs, water, maple syrup, and lemon juice in a small mixing bowl. Using a whisk, mix and muddle for about 30 seconds until the water turns into a golden syrup, the figs reconstitute a bit, and the seeds come loose.
- Place the pistachio nuts, maple syrup, and salt in a food processor. Process until coarsely chopped and the mixture sticks together. Do not over process.
- Using a mandolin or Chef's knife, thinly slice the pears lengthwise. You will need 5 slices per serving.
- For each napoleon, lay a slice of pear on a plate and cover with 1 tablespoon of the fig confit. (Reserve some of the syrup from the confit for garnish.) Layer another pear slice and cover with 1 tablespoon of the pistachio crumble. Continue to layer 3 more slices alternat¬ing with both fillings.
- Drizzle with the syrup from the fig confit and sprinkle with a few loose crumbles. Serve immediately.
- The fig confit and pistachio crumble will keep for 5 days, when stored individually in a sealed container, in the refrigerator.
NOTE ON PEARS Anjou pears work best for this recipe because they are firm and have a mild flavor. If you prefer a juicier fruit then use Bartlett pears and if you want a crisper one then use Bosc pears.
Spicy Korean Collard Wraps
By Jill Kilpatrick | Yield: Makes three hearty wraps
- 3 large collard green leaves, with the thickest part of the stem removed
- 2 medium carrots (3/4 cup chopped into matchsticks)
- 1-2 pears (1 cup chopped)
- Spicy Walnut Pâté
- 1½ cups walnuts
- ¼ cup red basil*
- 1 tablespoon cold pressed sesame oil
- 2 medium cloves garlic
- 1 large dried arbol pepper (look for one about 3-4" long)
- 1 tablespoon lemon juice
- 1 tablespoon Nama Shoyu**
* You may use cilantro, mint or thai basil in place of the red basil. All work well; it's up to your tastes and what you have available.
** Nama Shoyu is a raw soy sauce. The recipe would certainly work with regular soy sauce, Bragg's Aminos or even just a little sea salt to taste.
- Wash all your produce thoroughly, being especially careful to keep the collard green leaves intact.
- Chop the carrots and pears into matchstick sized pieces and set aside.
- Place all the pâté ingredients in your food processor. You'll need a food processor bowl with a capacity between 5-12 cups to allow the ingredients to have enough room to combine properly.
- Pulse the food processor a few times to start mixing the ingredients.
- Add a little water at a time, and continue to pulse. You'll be looking for your mixture to resemble cooked ground beef- still some chunks of walnuts, but starting to stick together.
- Spoon 1/3 of the pâté into each of the collard greens.
- Top with the pears and carrots and roll each of the collards into a wrap; folding the thin edge of the leaf over your fillings and then rolling each side over. Enjoy! The pâté will keep 2-3 days in the refrigerator. I like to make extra ahead of time so I can throw one together in minutes in between work and the evening's activities.
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