Living Light, Making Healthy Living Delicious!
Living Light International
Making Healthy Living Delicious!
February 2012
In This Issue
Living Light Cafe
Living Light Marketplace
This Month's Featured Recipe
The Living Light Difference
Testimonials for Living Light
Inspirational Quote
Find us on Facebook!
Gift Yourself a Sweet Valentine's Gift
Food Styling for Photography
Living Light Graduate Success Story: Jodee Capol
Are you a Living Light Success Story?
Winner of the 2012 Hot Raw Chef Sweet Valentine Video Recipe Contest!
Living Light Raw Food Revolution Tour
35TH Annual TOTAL HEALTH Convention and Exhibition
January Employee of the Month: Ken Wun
Thieves, by Amy Bacheller, M.Ed, NC
Why Raw Works: The Food and Beauty Connection, by Cherie Soria
Book Review: Raw & Beyond
Recipes from Living Light: Cherry Rose Cashew Coconut Ice Cream with Chocolate Cardamom Crumble
Let's Get Social!
Living Light Café

 

Cinnamon Rolls


Cinnamon Rolls
Come try our new Cinnamon Roll!  Full of spice, raisins, and pecans, and drizzled with gooey vanilla icing... you'd swear it can't be good for you, but it's gluten-free, dairy-free, low-glycemic and delicious!

Just $2.95 each
 

Living Light Café  

 707-964-2420 ext 22

   

Living Light Marketplace


Wilton's Brownie Pops silicone mold
Wilton's "Brownie Pops" silicone mold is perfect for molding desserts or savory pates!

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Siliconflex candy molds
These Siliconflex candy molds can be used in the refrigerator, freezer, dehydrator, or conventional oven. They carefully reproduce all of the fine details onto the finished pieces. The molds do not require oil. 5 designs: half sphere, pyramid, baba (cone), muffin, and rose.

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CK Products bar molds
These bar molds by CK Products are made of FDA approved plastic, and are suitable for chocolate. Hand wash only. We have 2 different shapes to choose from: roses or yin yang symbols.

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CK Products bar molds
These bar molds by CK Products are made of FDA approved plastic. Suitable for chocolate and many other uses. Hand wash only.. We have 5 different bar styles to choose from.

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black heart pan
This small tart pan measures 4" at its widest point.

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silver heart pan
This heart shaped quiche pan measures 10" across at its widest point.

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Green Bottle pink
The Green Bottle™ was designed as a solution to the problems caused by the massive worldwide use of disposable plastic water bottles. In the USA alone, we waste nearly 2.5 million plastic water bottles per hour Heart motif is perfect for Valentine's Day. Other patterns also available.

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11.5 inch silicon whisk
This hot pink 11.5" silicone whisk helps to create an emulsion but limits the aeration of your ingredients; perfect for creating a dressing or light mixing in a small bowl. Great for kids who want to lend a hand in the kitchen. Handy loop for hanging.

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Messermeister red silicon tongs
Messermeister's 9" stainless steel tongs feature a silicone coated tong head that protects cookware from scratches, silicone handles that provide a sturdy, non-slip grip and a stainless rivet.

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Perfect Peeler
The Perfect Peeler is 3 peelers in 1...it rotates to vertical, horizontal, and 45-degree positions. Fits small, large, left, and right hands. Features an ergonomic, non-slip handle and an ultra-sharp advanced ceramic blade. No oxidation or browning on your produce. Optimum cutting angle glides effortlessly through foods. Blade: advanced ceramic. Handle: ABS resin. Dishwasher safe.

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Messermeister serrated peeler
The Messermeister serrated peeler has a serrated blade, which allows you to, not only, grip wet vegetables and peel them with ease but also allows you to peel tomatoes, grapes, eggplants, ginger and more.

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Divine Organics Coconut Sugar
Divine Organics 100% pure organic Thai Coconut Sugar
is derived from the fresh sweet nutritious sap of the coconut blossoms. Thickened under controlled heat to avoid overcooking which would affect the nutrients and acidity. This sugar has a low glycemic index of 35. It is delicious in desserts, smoothies, or right out of the jar. Similar to honey, crystallization can occur over time. Store at room temperature. This coconut sugar is a sustainable product and helps support local communities in Thailand.

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Lakanto
Ideal for sugar-free chefs! Lakanto® family size is the best value for all your favorite recipes. Enjoy the zero calories, zero glycemic index, one-to-one sugar replacement that looks, smells, and tastes delicious with all your favorite dishes, cooked or raw.

 
Check
www.RawFoodChef.com
for our bargains and best buys.
Living Light Marketplace.

707-964-2420  

 


This Month's Featured Recipe:
The Living Light Difference:

The Living Light Difference  (click image to go to the video page)

Testimonials for Living Light Culinary Institute

From January's Associate Chef and Instructor Training class:

To enrollment and the office staff:     

Thank you for your patience in bringing all of us here in love - to create these delights to share with the world - you made things easy! With appreciation, 
 
 Matananda, Jane S., Susan, Heather, Savannah, Carla, Bridget E., Simon, Emma, Blanche Mirielle, Pamela Z., Rachel, Julie, Pam B.  

 

      


 

Thanks to the great and very professional training I received at Living Light I was voted "Most popular Raw Food Chef" in Germany this year!

 

-Melanie, Berlin  

 

From September's Associate Chef and Instructor Training class:


"I feel confident that I have the skills to prepare raw food that looks and tastes cooked... I know the basics for preparing many types of raw dishes."  

-Victoria, FL


"The journey was just amazing! I've learned so much, but not only in class - with everyone! It is a life changing experience that brings you much more than what you think it would" 

 

-Christelle, FL


"I'm amazed at how much I've learned and how far I've come in three weeks!" 

 

-Eileen, MI


"I could not be happier about the staff and curriculum. It is very easy to learn here and I got exactly what I hoped for! If you have the resources, this is the perfect place to go."  

 

 -Becca, WA


"This is a definite "must attend" course if you want to elevate yourself to professional status as a chef in the raw food community. I feel so lucky to have been here. You all inspire me, beyond what we learn in the culinary studio.  

 

 -Janye, UK


"I have learned so many new skills and techniques. I feel very confident that when I go home I will be able to create some awesome nurturing food for myself, my family and my friends. This was an awesome program and i would highly recommend it to anyone who is seriously considering going from conventional food to raw food." 

-Su, CA

 


   

From the 2011 Advanced Raw Culinary Arts Instructor Training classes:


"I learned so much more about being a professional raw food instructor. The teaching materials are incredible."    

 

-Kang, Singapore


"A phenomenal class packed with invaluable tips, coaching and guides for making your mark as a raw food culinary instructor, author or coach." 

 

-Nadia, CA

 
"Perfect training for public speaking and demo presentation. Just what I needed - a detailed, informative introduction into social media"  

 

 -Hanna, Australia


"This class is a great accompaniment to the Associate Chef and Instructor training. I highly recommend taking it as soon as possible after the basic training."   

 

 -Kathi, FL


"This class is a must in addition to the Associate Chef class if you are serious about a career in teaching raw foods. Jennifer did an amazing job of teaching all aspects of both the chef training and the advanced instructor course." 


-Victoria, FL

 

"I came out of this class with a clear sense of what I want to do. I love speaking and communicating and want to focus on internet ventures and get into publishing. The class was incredibly valuable because it helped me chart my course and laid so many options on the table."    

 

-Allysia, Canada


"I feel like I've been to "finishing school." This class will take me to the next level in terms of organization and professionalism and was spot on for me." 

 

-Jayne, UK

 
Inspirational Quote

"If we encourage and uphold our essential goodness and capacity for loving connection, we can nurture a society of people who are healthy and whole and whose lives will bring healing, peace, and joy to those they touch."

 

- John Robbins     

  quoted in John McCabe's book,  

Igniting Your Life  

 

apples 

 

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What's Love Got to Do with it?   

 

Winners BannerEverything!  It's February, the time of year when our thoughts turn to sweet surprises. And just in time, too, since we LOVE announcing the winners in our Hot Raw Chef™ Video Recipe Contest! This year, more than thirty contestants melted our hearts and made our mouths water with temptingly delicious desserts and savory specialties. Grand Prize Winner Callie England created the beautiful "foxy raw" gluten-free, low-glycemic raw vegan One Bite Strawberry Cheesecake Pops. She is the talented recipient of a $2,000 scholarship towards any Living Light culinary courses, plus a Green Star Elite 5000 Juicer from Tribest, and the coveted title of "HOT RAW CHEF™!" Runner up Jennifer McClelland, a Living Light graduate, is pioneering raw foods in China! Her winning recipe is Stuffed Dates with Cashew Banana Cream Topped with Almonds. Her prize is a $500 scholarship towards any culinary courses at Living Light and a Tribest Personal Blender. We weren't at all surprised to discover that Jeevi, The Laughing Chef captured hearts to win the People's Choice Award. Born in Nepal, Jeevi has been rawking the Australian continent with his wonderful food since 1996. His prize is $250 to spend at any of Living Light's four businesses, plus a Tribest Personal Blender, and his winning recipe is Raw Vegan Fettuccini with Raw Vegan Pesto Sauce - a savory selection we know you'll enjoy. Don't forget, you can still go to HotRawChef.com and register to view all of the videos and receive your free ebook of ALL of the recipes. And speaking of sweets, don't miss Cherie Soria's Cherry Rose Cashew Coconut Ice Cream with Chocolate Cardamom  Crumble in this newsletter.

 

You can Start your raw food education for as little as $375. Whether you've been dreaming of enrolling in a Living Light certification program, or you plan to start with a single class, we have created more opportunities in 2012 than ever before to begin your education or receive your certification. Living Light is a California state licensed private post secondary school -- you can be sure that your certification from Living Light stands for quality. Check our school schedule for information about all of our packages, including the Associate Chef Package, Instructor-Focused Package, Pastry-Focused Package, Gourmet Chef, Gourmet Plus, and Gourmet Completion Packages (for students who have already received their Associate Chef certification), and the Platinum and Nutrition Educator Packages.   

 

Of course, we know you'd love to learn all about making fabulous raw vegan desserts from the expert pastry divas here at Living Light. You can earn your Pastry Arts certification beginning March 3 for the entire series, which includes Raw Culinary Arts Associate Chef and Instructor Training Certification™ and Pastry Arts-Unbaked Certification. Enroll by February 10, and you'll qualify for discounts and special bonuses! If you are already a Living Light graduate, you can register for Pastry Arts-Unbaked!™ March 25-28. Either way, be sure to call our enrollment department. They know how to help you make your sweetest dreams come true!

We're thrilled to be taking FUNdamentals of Raw Living Foods™ on the road with the Raw Food Revolution Tour April 14 - May 12. Cherie and Martine Lussier will be teaching in four cities: Vancouver, B.C. April 14, Toronto, April 28, Seattle May 5, and Portland, OR May 12. Did we mention that raw food gives you energy? And if that's not enough, the tour includes a stop at Total Health Show in Toronto April 20 to 21, where Cherie will give a workshop on Saturday: Raw Food for Health, Beauty, and Longevity.
  

 

Speaking of Health, Beauty, and Longevity, we are including an article this month by Cherie Soria and Karin Dina: Why Raw Works: The Food and Beauty Connection, as well as a book review of Raw and Beyond by Victoria Boutenko, Chad Sarno, and Elaina Love, written by Living Light instructor Gina Hudson, and a very informative article by Amy Bacheller on Thieves - the essential oil to keep you in the pink this cold and flu season!      

 

Our graduate success story this month is Jodee Capo, who harks from the days when Living Light was at Harbin Hot Springs. Jodee has launched a wholesale and retail dessert business, eponymously entitled Jodee's Desserts. Read all about it - we're sure you'll be inspired! Since so many of our graduates are creating businesses, we know they need good photos of their culinary creations. Our special new class Food Styling for Photography™ will be offered six times this year, between the first and second weeks of the Raw Culinary Arts Associate Chef and Instructor™ course.

Happy Valentine's Day to all of you, and Happy Wedding Anniversary to Dan and Cherie on February 14! 

 

Kristin Suratt, PR Director and the entire Living Light Team

 

 
pastry banner
.
Gift Yourself a Sweet Valentine's Gift  
 
We at Living Light have discovered the best way to a cooked-food lover's heart is dessert! If you are excited about expanding your gourmet raw culinary skills or becoming a raw food pastry chef, these two new certifications are right for you. 

Pastry Arts-Unbaked Certification


This enhanced culinary program focuses on raw vegan dessert production through a combination of theory, demonstration and practical hands-on training. Students learn the principles involved in the use of binders, thickeners, emulsifiers and gelling agents; how to choose the right sweeteners and fats for a variety of classic pastry recipes and discover the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! They create a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising health!

Take the entire 6-class certification or if you are already a Living Light Raw Culinary Arts Associate Chef and Instructor™ graduate, sign up for the 4-day Pastry Arts-Unbaked™.
Keep reading for more details...

Earn your  Pastry Arts-Unbaked Certification in 2012:

Session 3:
Entire Series: March 3-March 28
Pastry Arts-Unbaked!™ only: March 25-28

Session 5:
Entire Series: May 19-June 13
Pastry Arts-Unbaked!™ only: June 10-13

Session 8:
Entire Series: September 1-26
Pastry Arts-Unbaked!™ only: September 23-26

Regular Price for this 6-course certification: $6,850
Discounted 10% off Introductory Rate*: $6,190 -A $660  savings  
Pastry Arts-Unbaked!™ only: $1,375
Bonus gifts are offered to those who purchase the Pastry-Focused Package.

Pastry Arts-Unbaked Certification
FUNdamentals of Raw Living Foods™   
Sharpen up Your Knife Skills!™  
Essentials of Raw Culinary Arts™   
Science of Raw Food Nutrition™ I  
Raw Culinary Arts Associate Chef & Instructor Training™
Pastry Arts-Unbaked!™    

*The introductory rate discount cannot be combined with an other discounts. Tuition prices for California Residents slightly higher ($2.50 - $17.50) depending on certification selection due to mandatory State STRF fees.



Advanced Pastry Arts-Unbaked Certification
 
This advanced culinary program focuses on gourmet raw vegan dessert preparation and pastry arts recipe development through intensive, practical and comprehensive training. Once students understand the principles involved in the use of binders, thickeners, emulsifiers and gelling agents, know how to choose the right sweeteners and fats for any given dessert recipe through hands-on training, and are confident in preparing a variety of classic pastry recipes, they are ready to create their own fabulous gourmet raw vegan dessert creations.

Living Light pastry chef instructors provide supportive and expert guidance in helping students develop their own recipes and translate favorite cooked desserts into raw vegan desserts.

Earn your Advanced Pastry Arts-Unbaked Certification in 2012:
After completing your first 6 courses and earning your Pastry Arts-Unbaked Certification, come back in November 2012 to take Pastry Arts-Unbaked!™ Level II. Upon completion of this recipe development pastry arts course, you will earn the Advanced Pastry Arts-Unbaked Certification.

Session 9:
Pastry Arts-Unbaked!™ Level II only:  November 17-November 20

Regular Price for this 7-course certification: $8,225
Discounted 10% off Introductory Rate*: $7427.50 -A $797.50 savings  
Pastry Arts-Unbaked!™ Level II only: $1,375
Bonus gifts are offered to those who purchase the Pastry-Focused Package.

Advanced Pastry Arts-Unbaked Certification
FUNdamentals of Raw Living Foods™   
Sharpen up Your Knife Skills!™  
Essentials of Raw Culinary Arts™   
Science of Raw Food Nutrition™ I  
Raw Culinary Arts Associate Chef & Instructor Training™  Pastry Arts-Unbaked!™  
Pastry Arts-Unbaked!™ Level II    

*The introductory rate discount cannot be combined with an other discounts. Tuition prices for California Residents slightly higher ($2.50 - $20.00) depending on certification selection due to mandatory State STRF fees.

Call 707-964-2420 to speak to an enrollment specialist for more information about these NEW certifications!





Check our school schedule for information about all of our packages, including the Associate Chef Package, Instructor-Focused Package, Gourmet Chef , Gourmet Plus, and Gourmet Completion Packages (for students who have already received their Associate Chef certification), and the Platinum and Nutrition Educator Packages.


ASSOCIATE CHEF Package
The five-course Associate Chef Package completes the certification that is the foundation for all other culinary programs and provides a supportive environment for students to learn about raw food preparation from A to Z. This program develops confidence in basic chef skills, including flavor balancing and recipe development. This certification program is included in all of our advanced culinary packages.

INSTRUCTOR-FOCUSED Package
The six-course Instructor-focused package is offered two times a year and includes both the Raw Culinary Arts Associate Chef and Instructor Certification™ and the Advanced Raw Culinary Arts Instructor Training Certification™. In this career-focused program, you'll discover important tips and tools for becoming a raw food teacher whose services are in demand to an ever expanding audience of raw food enthusiasts. You will also learn how to market your classes using a number of practical skills that will help you create your own successful raw food business.

PASTRY-FOCUSED Package
TiramisuThe seven-course Pastry-focused package is offered four times a year and is comprised of the Raw Culinary Arts Associate Chef and Instructor Training Certification™, Essential Oils, and  Pastry Arts-Unbaked Certification. You will explore the fabulous world of raw desserts and advanced pastry artistry. Discover the secret of making exquisite dairy- and gluten-free raw vegan desserts that taste even better than famous cooked desserts. This package is for the student who wants to learn both gourmet raw vegan savory and sweet cuisine.

GOURMET CHEF Package
The eight-course Gourmet Chef package 
begins with the  Raw Culinary Arts Associate Chef and Instructor Training Certification™, followed by three advanced culinary courses that expand on what you've learned, and provide you with extensive experience in flavor balancing, recipe development, food costing and catering. Students who complete this package will receive two certifications, including the Gourmet Raw Food Chef Certification™ and will be taken to the next level of confidence and expertise.

GOURMET PLUS Package
The eleven- to twelve-course Gourmet Plus package includes the Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™ and more. When you choose the Gourmet Plus Package, you will explore gourmet raw vegan cuisine, recipe development, flavor balancing, catering, essential oils for both culinary and health enhancement and the art of creating gourmet raw desserts. And in the Fall expanded pastry session, Living Light pastry chef instructors provide you with supportive, expert guidance in helping you develop your own delicious dessert recipes.

PLATINUM Package
Living Light students preparing a delicious catered dinner.
Living Light students preparing a delicious catered dinner.

If you are one who wants the very best, the Platinum Package gives you just about everything Living Light has to offer from the best raw vegan culinary education to instructor training to raw food nutrition. Students completing this package will graduate with the Raw Culinary Arts Associate Chef and Instructor Training Certification™, Pastry Arts-Unbaked Certification, Gourmet Raw Food Chef Certification™, Benefits of Raw Food Nutrition Educator Certification™ and Advanced Raw Food Nutrition Educator Certification™. It is the crème de la crème of our eight chef and nutrition program packages.

GOURMET COMPLETION PLUS Package
Are you a Living Light Associate Chef and Instructor graduate who would like to continue developing your culinary skills and receive your Pastry Arts-Unbaked Certification and Gourmet Raw Food Chef Certification™? In this four- to five-course Gourmet Completion Plus package,  you will receive advanced gourmet instruction in recipe development, flavor balancing, catering, elegant entertaining, food costing and pastry arts. Upon completion of this package, you will graduate with a certification as a Gourmet Raw Food Chef.


>>  And it's not too late to add Nutrition for March 2012... <<


NUTRITION EDUCATOR Package
Living Light has teamed up with Drs. Rick and Karin Dina, D.C. to offer a comprehensive series of classes on the science of raw food nutrition. This five-course Nutrition Educator Package includes two certifications: Benefits of Raw Food Nutrition Educator Certification™ and Advanced Raw Food Nutrition Educator Certification™. This package is highly recommended for health educators and raw food chefs who plan to teach the benefits of raw and living foods with scientific-based knowledge and confidence.



Food Styling for Photography

It is said, "Pictures speak a thousand words" and it's true - well plated and designed food photos can do more to build your business and showcase your talent than the most well written description of your foods possibly can. Now you can learn from the experts how to show off your beautifully presented and photographed raw culinary creations on your website, recipe books, and brochures!


This 1-day hands-on workshop will focus on the basics of food styling for the media. Students will learn presentation and plating skills, and making foods look stunning through use of color, texture, and contrast. We will explore saucing, building height and movement, how food reacts under the camera, the ins and outs of propping and preparing for a shoot, tricks and techniques for media food, building a portfolio, elements of design for photography, and the importance of negative space.

Dates:
Sunday, March 18
Sunday, April 15
Sunday, June 3
Sunday, July 1
Sunday, July 29
Sunday, September 16
Sunday, October 14

Time:
9:00am to 5:00pm (1-hour no host lunch break)

Prerequisites: None
Tuition: $375.00
Location: Living Light Culinary Studio
Recommended text: The Food Stylists Handbook, by Denise Vivaldo
Recommended equipment: chef knife, paring knife, appropriate chef wear, camera
Register Now!

 
Living Light Graduate Success Story: Jodee Capo
Jodee Capo and crew
Jodee Capo (in pink apron) with her kitchen crew

 

This month's Living Light graduate success story is a sweet one! Jodee Capo received her Associate Chef certification when Living Light was still located at Harbin Hot Springs. The year was 2004, and Living Light was still a self-described "gypsy culinary school." In those days, it took 17 people three days to set up a classroom and kitchen at Harbin several times each year. Those were fun times, and many of our students formed strong friendships with each other in those early days, as they continue to do!

Jodee was inspired, and knew she wanted to continue living the new lifestyle she learned at Living Light. After we opened our permanent location in Fort Bragg, Jodee joined us again, with the specific intention of learning how to set up a professional kitchen and café. It was then that she found her passion in desserts. Cherie mentored Jodee closely, and she learned skills that she would need to eventually set up her own professional kitchen as a business owner.

"Harbin planted the seed for me, and when I worked with Cherie and the staff at Living Light in Fort Bragg, I knew I wanted to explore what I could do as a person - what I could accomplish on my own."

She went back home to El Secundo, CA and rented a kitchen space at a coffee shop, where she did catering for a variety of people, including for movies on location. She sold her desserts and savory dishes, and gained valuable experience in the process. After that she catered for private clients and did energy work for a few years. "It took a long time to decide which way to go, since I had my two passions: raw food and energetic healing."  Click to read more... 

   

 


Are you a Living Light Success Story?


Living Light Culinary Institute has been educating students from around the world since 1998. We prepare our graduates for a variety of career paths including raw food chef, caterer, culinary instructor, health consultant, nutrition educator, food designer, food writer, and recipe book author, among others. We are very proud of the successes of our graduates - they are motivated, resourceful, dedicated, and accomplished. Their careers are very diverse and often ambitious.

If you are a Living Light graduate and are doing something to make a difference in the world, we'd love to feature you in our newsletter and on our website as one of our graduate success stories. Please send a 25 word summary about why you'd like to be featured as a future Living Light Graduate Success Story to Kristin@RawFoodChef.com. We love to share your successes with the world!

 

 

Winner of the
Sweet Valentine Video
Recipe Contest!


We're excited to FINALLY reveal the winners in our Hot Raw Chef™ Sweet Valentine Video Recipe Contest! More than thirty Low-Glycemic and Gluten-Free raw food recipes were submitted, and our judges evaluated the teaching style and recipes of the contestants, using 24 different judging criteria. Even our contestants who were not among the three top prize winners were viewed by thousands of people who voted in the contest, so congratulations are definitely in order for each aspiring chef who shared their talent and recipes with our audience. And many thanks to all the voters who helped choose the lucky winners - your voice counted!

Grand Prize Winner: CALLIE ENGLAND
Our Grand Prize Winner receives a $2,000 scholarship towards tuition of ANY Living Light culinary class OR a stay at the Living Light Inn PLUS a Green Star Elite 5000 Juicer. Total Prize Value: $2,539.00.

Runner Up: JENNIFER McCLELLAND
Our runner-up receives a $500 credit towards any culinary class at Living Light PLUS a Tribest Personal Blender 300 XL Total Prize Value: $599.00.

People's Choice: JEEVI, THE LAUGHING CHEF
Our People's Choice winner receives a gift certificate for $250 to spend at one or more of Living Light's four businesses, Living Light culinary classes, the Living Light Marketplace, the Living Light Café, or the Living Light Inn, PLUS a Tribest Personal Blender 300 XL! Total Prize: $349.00

Raffle Winners:
Voters from as far away as Hawaii also won prizes in a raffle drawing for the contest. Alice Mashimo won the Tribest Elite 5000 Juicer, and Shelly Fane and Shannon Sharpe both received a Tribest Personal Blender. Forty eight other raffle winners received gift boxes of organic food items including raw, organic, sun-dried, low-glycemic White Mulberries, raw, organic Almond Flour, and raw, organic Polynesian Pili Nuts.

We extend heartfelt congratulations and kudos to all of our winners and contestants, and many, many thanks to our generous sponsors, Tribest and Divine Organics.

Tribest logo
We are very grateful to Tribest, this year's generous platinum sponsor for our Hot Raw Chef™ Sweet Valentine Video Recipe Contest, and many thanks also to our contributing sponsor Divine Organics. We are proud to have two such wonderful companies as our sponsors and supporters.

Divine Organics logo  
 
Living Light Raw Food Revolution Tour
FUNdamentals On The Road Travels North this Spring

Two dynamic raw food chefs - Cherie and Martine Lussier -
are teaming up this Spring to teach FUNdamentals of Raw Living Foods™ in Vancouver (B.C.), Toronto, Seattle and Portland.
Cherie Soria
Cherie Soria
  • April 14:  FUNdamentals in Vancouver, B.C. 
  • April 28:  FUNdamentals in Toronto
  • May 5:  FUNdamentals in Seattle
  • May 12: FUNdamentals in Portland
To register: Call 707-964-2420 or 800-816-2319,
or visit our website: RawFoodChef.com

EARLY BIRD SPECIAL:  $345 (Save $30)
if you register by March 1, 2012



Over the years, many of you have asked for Living Light courses in your communities.


Martine Lussier
Martine Lussier
2012 is t
he year! We'll be taking FUNdamentals of Raw Living Foods™ all over the United States, and to Canada, Asia, and the South Pacific! Now is the time to begin your journey to a healthier lifestyle. Since 1998, Living Light has been widely recognized as the top raw vegan training program in the world. Literally thousands of people from over 50 countries on 6 continents have already taken this flagship introduction to raw living foods.

FUNdamentals of Raw Living Foods is a one-day intensive course providing comprehensive instruction in raw food cuisine - it's the foundation of all of our curriculum at Living Light, and it is the first class in our Raw Culinary Arts Associate Chef and Instructor Certification. Successful completion of the class is the prerequisite for continuing with any of the classes in our chef training series. And the best news is that the class is open to all - novice to professional chef.

During this introductory workshop, students will attend superb culinary presentations showing how to create a wide variety of delicious, easy-to-prepare recipes, including:
  • appetizers
  • fruit smoothies
  • soups
  • green juices
  • salad dressings
  • simple entrées
  • patés
  • wraps and rolls
  • nut milks and non-dairy cheeses
  • crunchy crackers and other dehydrated treats 
  • amazing desserts
  • fermented foods
  • sprouting and kitchen gardening
  • essential equipment and supplies used in a raw kitchen   
.
More FUNdamentals of Raw Living Foods™ On the Road Classes:

We'd love to bring FUNdamentals of Raw Living Foods™ to YOUR community. Some of the cities we are looking at are:

New York, Boston, Miami, Washington DC, Atlanta, Dallas, Chicago, Denver, Salt Lake City, Los Angeles, Las Vegas, Sacramento and San Francisco.

Attention Living Light Graduates:
Remember how excited you were after your FUNdamentals class? If you live near any of the above locations- or in another urban area, and would like to host a class in YOUR city and can help us attract 30-100 people to help build a stronger raw foods community and transform lives in your area, or, if you'd like to host Drs. Rick and Karin Dina for an exciting and educational one-day class on Science of Raw Food Nutrition, please email Karen@RawFoodChef.com.

Forward to a   Friend  
TOTAL HEALTH Convention and Exhibition
Cherie Soria will be a key presenter at the 35th Annual TOTAL HEALTH Convention and Exhibition in Toronto, Canada, April 20-21
 
Cherie Soria


TOTAL HEALTH is considered North America's premier natural health show.
Total Health brings cutting edge knowledge to the public by the leading innovators in the natural health field. Speakers will focus on creating good health and preventing disease using natural methods: good nutrition, living foods, herbs, natural supplements, diverse healing modalities, energy medicine, organic gardening, traditional farming, agricultural biodiversity, healthy homes, ecologically based communities, renewable energy source and preserving a healthy environment for our children. We as consumers must choose foods and medicines which do no harm to people, animals or our planet.

Other focal points of the show include the health effects of the electromagnetic fields created by cell towers, cell phones and WiFi and how to safely use this technology. The central Gourmet Organic Cafe and relaxing Spa Oasis provide delicious food, massage and an invigorating and uplifting atmosphere.

Cherie will offer a 3-hour special workshop on Saturday from 7-9 pm entitled, Raw Food for Health, Beauty and Longevity. Cherie will share some of her health, beauty and longevity secrets and show you how to make amazingly delicious foods that will support a long and healthy life.
 
January Employee of the Month: Ken Wun

Ken Wun

We are delighted to honor Living Light graphic artist, Ken Wun, as our January Employee of the Month. Co-workers say that Ken is a wonderful team member, a joy to work with and an exemplary person in every way. They describe him as hard-working, creative, and an all-around great guy who is a pleasure to be around.

 

Ken was born in Oakland, California. He has a degree in photography, and enjoys hiking and rockhounding. He is also an accomplished track athlete, achieving the All-American Standard in two sprint events while ranking among the Top 25 in the U.S. for his age group over the past 3 years. His favorite animals are cats and moose. Ken has given a lot of his time to worthy organizations over the years, including the food bank. His favorite charity is The Hunger Project.

 

Ken's life goals are to practice purposeful living, to have greater oneness with the universe, to stay healthy and to develop meaningful relationships.

 

Ken is well deserving of the Employee of the Month award. He is deeply respected by staff and management, and is an enormous asset to Living Light International. 

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Amy BachellerThieves
By Amy Bacheller, M.Ed, NC

Have you had your Thieves today?! Thieves is a unique essential oil blend comprised of clove, cinnamon, lemon, rosemary and eucalyptus. It is a therapeutic-grade essential oil from Young Living. Thieves is known to be the highest anti-microbial essential oil. During the time of the plague, there were people who were robbing the dead bodies but they were not getting sick. The plague was an extremely contagious, airborne pathogen. The king wanted to know who are these people and what are they doing to protect themselves from this deadly disease. It turns out that the "thieves" were spice and perfume merchants. They were dousing their bodies with anti-microbial, aromatic herbs and spices to ward off the plague. That is how the essential oil blend of Thieves got its name and the inspiration for its formulation.
Thieves essential oil
Using Thieves in your daily life will protect you from colds and flues during the winter season and all year long. It can be applied topically to the soles of your feet; added to food or water to be taken internally; or diffused in the air as a micro fine mist though a diffuser. When I lived in New England, where houses are closed up tight for the long winter months, many of my clients reported that no one in their families got sick because of their practice of diffusing Thieves. When my son was in college he would tell me that the plague was going through his dorm but he didn't get sick because he diffused Thieves in his dorm room. In my house we diffuse Thieves every day.  Click to read more...

 
Why Raw Works: The Food and Beauty Connection
By CheCherie Soriarie Soria and Karin Dina, D.C.

Health. Beauty. Youth. We all want them, and some people are willing to do whatever it takes to get them. Keeping people looking young is a billion-dollar industry, but looks aren't everything. In fact, looks can be deceiving. Lots of things can make you look younger, and even more beautiful, but what can actually make you feel younger? What can actually turn back the hands of time and reverse your physiological age?

There are many keys to achieving a more naturally youthful appearance, brighter eyes, a clearer complexion, more supple skin, shinier hair, stronger nails, a sharper memory, or a more positive outlook on life. Some people claim yoga is the key. Others say meditation. Still others swear by their favorite natural cosmetics, structured water, or exotic superfoods. In reality, a variety of products, practices, and lifestyle choices work together synergistically, and the mix differs for each individual. The good news is that taking any one positive action to look and feel younger often starts a chain reaction that improves other areas, as well.

But of all the actions you could take to look younger, feel more vibrant and joyful, and have clear beautiful skin, one thing stands out among the rest - raw plant foods.

Raw works! Here's why:
Whole, fresh, raw natural plant foods contribute nutrients important for clear skin, vivid eyesight, a sharp mind, and radiant health as we age. Many of these act as antioxidants, helping protect our cells from free radicals (highly reactive molecules that contain unpaired electrons, which can damage cells and cause premature aging). Let's look at a few. Click here for complete article and recipes.
 
Raw and Beyond bookBook Review: Raw & Beyond
by Gina Hudson

Raw & Beyond is a collaboration of raw food leaders Victoria Boutenko, Elaina Love, and Chad Sarno. All three authors have independently come to a similar place on their raw food journey and share the same conclusion that an all raw approach to food may not be the best approach.  The first and fairly short part of the book is the individual experiences written by each of the authors. In part two, the authors provide a combined 100 recipes ranging from totally raw to lightly cooked. There is also a focus throughout the book on the role of Omega 3 and Omega 6 fatty acids. Through the information and scientific research that Victoria always brings to us as well as the experiences shared by Elaina and Chad, we see that a high raw diet will bring us the best balance of fatty acids, creating a more balanced body.

Having myself taken a similar approach to food in the last eight months or so, it's a very interesting time for me to have come across this book. I was able to relate to what the authors were saying while also getting a better understanding of the importance and advantages of enough omega 3s and the disadvantages of a high amount of omega 6s coming from an all raw diet with an emphasis on nuts and seeds for protein. I was also able to gain a more clear understanding of the use of fractionated fats while focusing on whole fat foods and having an emphasis on the ones with high omega 3s and lower amounts of omega 6 fatty acids. It's about choices, like anything, and could simply be steamed broccoli or asparagus being a better choice than using nuts. The recipes look wonderful ranging from simple to simple gourmet. They also seem to stick with the specific styles that we are familiar with from each chef but with the changes that come with new information. Victoria, Elaina and Chad all very willingly and humbly share their experiences and changes with us knowing their reputations as raw food teachers.

The authors dedicate the book to Cherie Soria who was an inspiration and teacher to each of them. I thank them for putting themselves and this information out there and I look forward to trying the recipes and experiencing more changes.

Sale: 20% Off at Living Light Marketplace for the month of February.
Regular Price: $16.95 for the Month of February
Sale Price: $13.65
Click here to purchase
 
recipeRecipes from Living Light    

 

Cherry Rose Cashew Coconut Ice Cream with  

Chocolate Cardamom Crumble

 By Cherie Soria   

Raw Vegan, Low-glycemic, Ice Cream
Raw Vegan, Low-glycemic, Ice Cream

 

Cherry Rose Cashew Coconut Ice Cream 
Yield: 5 cups (8 servings)


Cherry Rose Ice Cream with Chocolate Cardamom Crumble Ingredients: 
2 cups cashews
3/4 cup young coconut meat
12 ounces pure, unchlorinated water
1/3 cup Thai coconut sugar (paste)
1/8 teaspoon stevia (optional for a sweeter ice cream)
1-2 drops pure, food grade rose oil preferably, Young Living (or 2 tablespoons rose water)
Pinch salt

1/4 cup coconut oil, melted
1 tablespoons lecithin powder (optional)

6 ounces frozen cherries, chopped (reserve a few for garnish)

Directions: 
1. Blend the cashews, young coconut meat and water, using a high performance blender, until the mixture is perfectly smooth. It should display a glassy, satin-like finish.
2. Add the coconut sugar paste, rose oil (or rose water), stevia, and salt and continue blending until thoroughly incorporated. Cover and chill in the refrigerator for 2- 4 hours.
3. Add the liquid coconut oil and lecithin to the chilled cream in the blender and blend until fully incorporated.
4. To freeze the ice cream mixture, use a commercial ice cream maker according to the manufacturer's directions. If a commercial ice cream maker is unavailable, see note below.
5. About 3-5 minutes before the ice cream is ready, add the frozen cherries, a few at a time, and allow the machine to continue running to incorporate the cherries. While the machine is incorporating the cherries, slice a few reserved cherries for garnish.
6. To serve, scoop the ice cream into a serving dish and top with the crumble and sliced cherries.
7. Store ice cream in a sealed container in the freezer for up to 1 month.

NOTE: 
If a commercial ice cream maker is unavailable: Skip step #4 and go on to the next step, adding the frozen cherries and stirring to incorporate. After incorporating the cherries into the mixture, freeze in ice cube trays or in a shallow glass dish.

If using ice cube trays: When the cubes of ice cream are frozen, remove them from the trays and store them in a sealed container in the freezer until ready to serve. To serve, put ice cream cubes in a food processer to whip and soften.
 
If using a shallow glass dish: When ice cream is frozen, remove it from the freezer for a few minutes to soften, then scoop into individual servings and store in a sealed container in the freezer until ready to serve.



Chocolate Cardamom Crumble Topping 
Yields 1 cup (8  servings) 

1 cup soaked and dehydrated walnuts, chopped
1 tablespoon cacao (or carob)powder
1/4 teaspoon ground cardamom
Pinch Himalayan crystal salt

2 tablespoons Thai coconut sugar paste, warmed (may substitute coconut syrup, agave, or other sweet syrup)

1. Place the chopped walnuts in a shallow bowl and toss with the cacao powder, cardamom, and salt.
2. Add the coconut sugar paste and toss again to thoroughly incorporate
3. Crumble over ice cream or parfaits or use as a topping on pies, and cakes.
4. Store 1-2 weeks in a sealed container in the fridge.


 
Let's Get Social
In 2012, So Many Great Ways to Keep in Touch with Living Light!

We just love all of our students and fans from around the world, and we' re always excited about connecting with people who want to learn more about the raw food lifestyle, and our comprehensive courses and certification programs at Living Light. We also enjoy getting to know more about people who live in our local community.

We're investing more time and energy in social media each year, because we know it's a great way to stay in touch!

FAN us on Facebook:
Cherie Soria - FAN page
Living Light Culinary Institute
Living Light Marketplace
Living Light Cafe
Living Light Inn
    
You'll get the latest updates, recipes, tips, and details about each of our four businesses.

Visit our Blogs:
We've been blogging for several years now. On RawFoodChef, bloggers Kristin and Mary Elizabeth share unique insights, humor, AND lots of great information about Living Light. Two other blogs we know you'll enjoy are The Chef Experience, and our brand new blog for 2012, Food for Thought, featuring our own Cherie Soria (we're super excited to see what she has to say - stay tuned for the live link!) She'll be tweeting tips and tricks this year, too: Follow Cherie on Twitter!

Be sure to connect with Cherie on Linkedin, too. Isn't it nice how we can all keep in touch in all of these new and exciting ways?

 

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Living Light International, LLC
email: info@RawFoodChef.com
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