Living Light International
Making Healthy Living Delicious!
June 2012
In This Issue
Cherie's Blog - Food for Thought
Living Light Café
Living Light Marketplace
This Month's Featured Recipe
The Living Light Difference
Testimonials for Living Light
Inspirational Quote
Books by Cherie Soria
Find us on Facebook!
Weekend Classes at Living Light
2012 Course Schedule: Upcoming Courses
Advanced Raw Culinary Arts instructor Certification Series
Nutrition Education Certification Series
Food Styling for Photography
Weekend Essential Oils Courses
FUNdamentals of Raw Living Foods Comes to Salt Spring Island, B.C.
Raw Food Revolution Tour travels east this summer
38th Annual Vegetarian Summerfest
Science of Raw Food Nutrition course goes on tour this summer
Living Light Graduate Success Story: Jennifer McClelland
Are you a Living Light Success Story?
Book Review: Rawfreshing Cuisine by Chantale Roy
May Employee of the Month: Mary Elizabeth Dabel
Recipes from Living Light: Elixers and Smoothies
Let's Get Social
Cherie's Blog - Food for Thought

 

click here to read Cherie's Blog  

   

Living Light Café

Energize yourself with FRESH organic smoothies and juices, made while you wait!

     

Fresh juices 

    

Living Light Café  

  In The Company Store, open daily from 8:00 AM-6:00 PM Mon-Sat; 8:00 AM-4:00 PM Sunday  

 707-964-2420 ext 22

   

Living Light Marketplace

- BOOKS -

How to Grow More Vegetables
by John Jeavons
How to Grow More Vegetables
This is the bible on biointensive® mini-farming. Learn how to produce high yields of food crops in very small spaces while nourishing soil using chemicals. Revised and expanded edition incorporates the latest techniques and methods developed by Jeavons and others around the world.
$19.99
..............................

 The Organic Gardener's Handbook of Natural Insects & Disease Control
by Ellis & Bradley
The Organic Gardener's Handbook of Natural Insect and Disease Control
A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy without Chemicals - safe, effective solutions - this easy-to-use problem-solving encyclopedia covers more than 200 vegetables, fruits, herbs, flowers, trees, and shrubs. 350 color photos for quick identification of pests, beneficial insects, and plant diseases.
$23.95
..............................

 Fresh Produce Guide
by Dr. Richter
Fresh Produce Guide
Nutrition, selection, preparation, storage, safe handling, and glossary of terms for 300+ varieties of fruits and vegetables, herbs, spices and specialty produce from around the world - make smarter shopping decisions when buying produce -includes full-color vibrant photos.
$19.95
..............................

Encyclopedia of Organic Gardening
by Rodale
Encyclopedia of Organic Gardening
Over 400 entries of the most practical, up-to-date gardening information ever, collected from garden experts and writers nationwide! "Gardens are places to renew yourself in mind and body, to reawaken to the truth and beauty of the natural world, and to feel the life force inside and around you - organic gardening is safer, cheaper, and more satisfying.
$24.95
..............................

Gaia's Garden: A Guide to Home-Scale Permaculture
by Toby Hemenway
Gaia's Garden
$29.95
..............................

Melissa's Great Book of Produce
by Cathy Thomas
Melissa's Great Book of Produce
From Cardoni to Loquats to Fiddlehead Fern to Tung Ho, the list of unfamiliar fruits and vegetables seems endless. Melissa's Great Book of Produce (with color photos, selection and storage information, recipes and serving suggestions) illustrates how to buy and prepare wonderful new vegetables and fruits.
$29.95
..............................

Whole Foods Companion
by Diane Onstad
Whole Foods Companion

A Guide for Adventurous Cooks, Curious Shoppers, and Lovers of Natural Foods - Information about more than 400 foods at your fingertips. Whole Foods Companion has become the definitive resource guide to the rapidly expanding world of whole foods - revised and expanded edition updates key nutritional information in six categories:

* Fruits

* Vegetables

* Grains

* Legumes

* Nuts, seeds, and oils

* Herb, spices, and other foods

It is a perfect companion to cookbooks and should be required reading for chefs everywhere.

$35.
..............................

Organic Pest Control
by Tom Roberts
Organic Pest Control
A handy tool for pest identification that can be taken right into the garden; color pictures and descriptions of each pest and their life cycle help make identification easy. This book includes sections on biological, cultural, and acute insect control; creating a good garden environment; Integrated Pest Management principles (IPM); insect resistance, cockroach IPMs for the home, and common pests of gardens and homes
$12.95
..............................

The Sprouting Book
by Ann Wigmore
The Sprouting Book by Ann Wigmore
"How to Grow and Use Sprouts to Maximize Your Health and Vitality" - Written for everyone who is interested in good nutrition at a low cost - and with great taste - fully illustrated book contains all the information to start and maintain an indoor sprout garden. The book discusses a wide variety of sprouts and sprouting methods and presents a wealth of simple and delicious recipes.
$12.95
..............................

The Sproutmans Kitchen Garden Cookbook
by Steve Meyerowitz
The Sproutmans Kitchen Garden Cookbook
This book shows you how to sprout breads, cookies, soups, salads and 250 other low fat, dairy-free, vegetarian recipes. - how to dehydrate foods, charts on nutrition, sprouting, and food drying, comparisons of conventional and whole foods: low fat/low salt diet; How to be a healthy vegetarian; Glossary of health foods. Complete sprouting guide and low temperature cooking with recipes and much more.
$14.95 
..............................

Sprouts: The Miracle Food 
by Steve Meyerowitz  
Sprouts: The Miracle Food
Let your kitchen be your garden. It's easy! No soil, no green thumb necessary. One week from seed to salad! Say goodbye to pesticides and preservatives Your salad bowl will come alive with tender buckwheat lettuce, hearty baby sunflower, crispy sweet pea greens, piquant radicchio, garlicky chives and much more. Sprouts are bursting with concentrated nutrition-twice the protein of spinach, four times the protein of lettuce! They provide the secret cell factors and phyto-chemicals that enrich our health and longevity.
$12.95
..............................

The Sustainable Vegetable Garden  
by Jeavons & Cox
The Sustainable Vegetable Garden
A Backyard Guide to Healthy Soil and Higher Yields- this introduction to biointensive gardening shows that it is not only possible but easy to grow astonishing crops of healthful organic vegetables and fruits while conserving resources and helping the soil.
$12.95
..............................

Baby Greens 
by Michaela Lynn
Baby Greens by Michaela Lynn
Baby Greens helps parents establish healthy eating habits in their children and themselves through a diet rich in raw foods. A lively mix of education, philosophy, recipes, and activities, the book adapts the living foods approach for all ages and lifestyles. Besides recipes and resources, the book offers a holistic approach to pregnancy, breastfeeding, weaning and more. Baby Greens empowers parents to take a proactive approach to maintaining family health and well-being
$15.95
..............................

The Wheatagrass Book 
by Ann Wigmore
 The Wheatgrass Book 
From the juice bars of California to the health spas of New York, wheatgrass is fast becoming one of the most widely used supplemental health foods, loaded with natural vitamins, minerals, chlorophyll and enzymes which feed your cells and help rid them of toxins, wheatgrass is perfect for dieters, athletes, people on the go, and anyone who suffers from pain or illness. Grow your own wheatgrass for only pennies a serving.
$14.95
..............................

  

Heinerman's New Encyclopedia of Fruits and Vegetables  
by John Heinerman
New Encyclopedia of Fruits and Vegetables
Discover the incredible healing power of common fruits and vegetables in a completely revised and updated resource including more than 85 new remedies and 62 new recipes. Discover hundreds of healing foods proven effective in relieving scores of ailments - simple, safe, inexpensive and easy to use. 
$19.95
..............................

Power Juices Super Drinks
by Steve Meyerowitz 
Power Juices Super Drinks
From a nationally-recognized authority on the health benefits derived from juicing, and the bestselling author of Juice Fasting and Detoxification, comes a handy, easy-to-read guide for tapping into the healing power of natural fruits, vegetables, herbs, and seeds. Packed with dozens of quick and delicious recipes, "Power Juices" explains why juices lead readers to better health, and makes juicing fast and easy enough to fit into any lifestyle.
$14.
..............................

The Juicing Book  
by Stephen Blauer 
The Juicing Book
"A Complete Guide to the Juicing of Fruits and Vegetables for Maximum Health and Vitality" - For centuries, the world's greatest civilizations have known about the importance of fresh juice derived from fruits and vegetables. They have used juices to retain health, restore vigor, and overcome illness. The Juicing Book is the complete guide to using juices to maximize your health and vitality. The author offers up-to-date information on the value of juices in relationship to your body's needs and includes delicious recipes, comprehensive charts, and detailed instructions on using various juicing equipment. 
$13.
..............................

Juice Lady's Guide to Juicing for Health 
by Cherie Calbom
Juice Lady'sGuide to Juicing for Health 
 This A - Z guide includes juices and recipes - including various juice therapies and recipes for specific health challenges, as well as dietary guidelines and nutritional recommendations for various  health conditions, as well as medicinal plant recommendations, tips on expercise, stress reduction, emotional release and other ways to improve your health.
$15.95
..............................

Green Smoothie Revolution  
by Victoria Boutenko 
Green Smoothie Revolution 
Thanks to processed and fast foods, being overworked, and feeling stressed while eating on the fly, it is increasingly difficult for most of us to eat anywhere near a balanced diet. We may not be obviously sick, but may suffer from lack of focus, insomnia, sluggishness, or any host of symptoms caused by nutritional deficiency. This book takes aim at this silent epidemic by restoring balance to our diets. Combining nutrition and know-how with excellent recipes, Victoria Boutenko reintroduces long neglected fruits, vegetables, and greens with fast prep and delicious results. 200 recipes.
$14.95
..............................

Juice Fasting and Detoxification
by Steve Meyerowitz
Juice Fasting and Detoxification 
The human body has an incredible capacity for healing and longevity - an intelligence more powerful than any drugs or surgeon's knife. Fasting gives your body the well deserved vacation it needs to repair itself. The power that made the body can heal the body. Fasting and juice therapy restore your health from the inside out. Even just one fast day per week provides 50 rejuvenating days per year. Give your cells and yourselves the opportunity to cleanse, nourish, rejuvenate and heal.
$10.95
..............................

Green for Life 
by Victoria Boutenko
Green for Life  
This book explains the importance of eating greens as part of a healthy lifestyle whether you eat a raw foods diet, the SAD diet, or somewhere in between. Often raw fooders gravitate towards eating high amounts of nuts because they are a substitute for carbohydrates, which is not optimum for everyone. Book includes studies on people who increase green juice consumption, with recipes for blended foods and green drinks.
$16.95
..............................

Green for Life audio book 
by Victoria Boutenko
 Green for Life Audiobook
Green for Life was selected as Finalist for the Prestigious 2006 Independent Book Publishers Awards!
Victoria's International Bestseller is now available as an Audio Book. This 3 CD set is read by Victoria and is over three hours in length and includes an informational booklet with charts and recipes
$24.95

........................................

- APPLIANCES -

Blendtec Home Blender Red

Blendtec Home Blender
The Blendtec has 30 pre-programmed blend cycles and 10 blending speeds. 1500 watts, 13 amps gives commercial power can crush ice!
$430.
..............................
 
Green Star Elite Juicer - GSE5000
Greenstar Elite GSE5000
The Green Star series was developed to extract the maximum amount of naturally healthy juices with all of its vitamins, enzymes, and minerals. Green Star Juicers are ideally suited for many types of fruit, vegetables, and leafy greens. In no time at all, you can even process fresh wheatgrass and long-fibred celery stalks into high-quality vital juices. Special twin gear system and bio magnets make powerful juices with low oxidation.
$539.
..............................

Vitamix TurboBlend VS
Vitamix TurboBlend
The TurboBlend VS makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables, makes frozen fruit desserts and can even warm food to just the right temperature. Includes a "Live Fresh Recipes" cookbook, an instructional video DVD, and a nut milk bag.
$449.

..............................

Vitamix CIA Professional
Vitamix CIA Professional
Vita Mix CIA Professional Series has an elegant brushed stainless steel finish. Super-efficient, super-powerful 2+ peak hp motor; oversized 64 oz. BPA-free Eastman Tritan co-polyester container; Laser-crafted, one-piece stainless steel blade assembly; Variable speed control for ultimate processing creativity; Elegant mirror-gloss finish, including NEW Brushed Stainless. Incudes tamper for processing thicker mixtures; All-new and improved "Create" gourmet recipe cookbook; "Let's Get Started" Cooking Class on DVD; "Recipes and Techniques from the CIA Master Chefs" cookbook; Amazing 7-year full warranty; Made in USA.
$499.


........................................
 
-KITCHEN GADGETS-

More than a Nut Milk Bag
by Rawsome Creations
Rawsome Creations Nut Milk Bag

High-quality nylon 10 x 12 inch nut milk and sprouting bags; each bag is handmade and quality tested to ensure that you receive the finest product. Ideal for any number of straining or sprouting uses. Fine mesh material minimizes sediment and allows for sprouting of even the smallest of seeds and grains, while bias cut, surge sewn construction ensures durability. Fair trade from Bali, Indonesia. Designed by Living Light instructor Brenda Hinton.

$11.
..............................  

Sprout Screen

Sprout Screen by Down to Earth   
This sprouting screen by Down To Earth is fantastic for growing salad sprouts or rinsing soaked nuts and seeds. Its unique design is made to fit mason jars; made of stainless steel - 3.35" diameter   
$2.50   
..............................

Cheese Cloth
Cheese Cloth 
Unbleached cheese cloth is perfect for making nut and seed cheeses, made by Down To Earth.   

$4.

Shop KITCHEN GADGETS

........................................   

Compost Pail

Black Compost Pail
 Ceramic Compost Pail with Chrome Handle includes 2 pair of carbon filters. 
$11.
..............................
   
Compost Replacement Filters
Compost Pail Replacement FiltersReplacement Charcoal Filters for Compost Pails; set of two.
$2.50
 

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

707-964-2420  

 


This Month's Featured Recipes:
 
Elixers and Smoothies
by Cherie Soria
Colorful Elixers

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:


"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 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

 


   

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 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 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

"Now I truly believe that we in this generation must come to terms with nature, and I think we're challenged, as mankind has never been challenged before, to prove our maturity and our mastery, not of nature but of ourselves."

 

- Rachel Carson        

  quoted in John McCabe's book,  

Igniting Your Life  

 

apples 

 

Books by Cherie Soria


Raw Revolution Book by Cherie Soria, Brenda Davis, RD and Vesanto Melina, MS, RD

..............................

Angel Foods

Healthy Recipes for Heavenly Bodies

 

Angel Foods book by Cherie Soria

 This is the book that started the raw food revolution! Offering 125 raw vegan recipes and 125 cooked vegan recipes with an international flavor, this is the perfect volume for anyone who wants to balance delicious health promoting raw and cooked foods. 

$19.95 

..............................

   

Buy both books together
and save!
 

Cherie Soria Book Bundle   

$34.98

 

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Gardens, Inspirational Travels and Exciting Courses this Summer! 

     

Welcome to early summer - the time to stop and smell the roses - and pick a few (or purchase at a farmer's market) to decorate your home and table. Right now we're getting lots of beautiful locally grown vegetables from the Noyo Food Forest for the salad bar at Living Light Café, and some of our staff signed up for a local CSA - everyone likes to peek at the bounty in the boxes delivered to the office: beautiful robust vegetables like leafy green lettuce, Napa cabbage, fennel, herbs and other fresh and vibrant gifts from the garden. If you are a gardener yourself - or want to be - Living Light Marketplace is featuring an array of books on the topic- everything from sprouting to permaculture and pest control. What would you like to learn about growing your own organic foods this summer? Many of our staff are participating in juice fasts, juice feasts, and summer cleanses. We're featuring excellent books on juicing and green smoothies this month, and Cherie is sharing some of her favorite juice and elixir recipes to get you started!

Machu PicchuCherie and Dan are thoroughly enjoying their birthday excursion to Peru to celebrate her 65th  birthday. Cherie is very grateful for all the heartfelt birthday wishes she has received by email and on Facebook from so many of you, and she's looking forward to thanking you all and sharing the fruits of the trip to Peru on her blog Food for Thought when she gets back home - although she's touching down here for only a short time! The Raw Food Revolution Tour continues, and she'll be doing talks and demos on the Eastern leg of the tour. Click here for details and updates. The Drs. Dina - Rick and Karin are taking to the road for the first time with the Science of Raw Food Nutrition Tour - Click here to see where they're going!

Are you interested in improving your health or jump starting a personal fitness regimen this summer, or have you been telling yourself how important it is to make a plan and get started on the culinary and nutrition education you need in order to fulfill your vision of an exciting new career? No matter what path you choose, our enrollment advisors, Mary Elizabeth and Amanda will expertly guide you in selecting the best program to fit your personal or professional goals, schedule and pocketbook!

We offer a variety of packages and certification programs to match your specific needs, or you can start with a single course just to explore the possibilities. Most of the people who attend our first class, FUNdamentals of Raw Living Foods™ get so excited about the life-changing information they receive and all the great tasting foods and wonderful demos they experience, that they want to continue learning how to live a healthier life with raw vegan foods. We witness people creating miracles in their lives EVERY DAY. If you'd like to begin the process of transforming your life, we'll provide you with the education, the tools and the support you need to do just that! Whether you want to start with a weekend, a week, or the crème de la crème, our Platinum Package, we have the perfect program designed just for you!

Four ChefsCreate a new Career! Many of our graduates have created exciting careers in the burgeoning raw food field. Click here to see some of their amazing stories, and be sure to catch up with Living Light graduate Jennifer McClellan in this month's newsletter - she's creating quite a stir in the culinary world as a raw food chef and teacher in Bejing, China! Another graduate highlight this month is Chantale Roy and her brand new recipe book, Rawfreshing Cuisine. Read culinary programs manager Martine Lussier's review this month. If creating a new career is one of your dreams, Mary Elizabeth and Amanda, our enrollment advisors will help you design the perfect educational plan to make those dreams come true. Below are just a few of the career options our Living Light graduates have achieved. You can, too!  

 

Private Chef
Restaurant Chef or Owner
Raw Food Instructor
Author and Menu Developer
Spa or Retreat Operator or Chef
Raw Food Caterer
Nutrition Educator
Raw Pastry Chef

Kristin Suratt, PR Director and the entire Living Light Team

 

 
Got a Weekend? Then Get Started!
Weekend Classes at Living Light

See Fort Bragg on California's Beautiful North Coast!Why not come to Living Light for a weekend? You can take any of our first three courses, FUNdamentals of Raw Living Foods™Sharpen Up Your Knife Skills™, or Science of Raw Food Nutrition™ I - each of these excellent beginning courses are  prerequisites for all of our subsequent culinary courses and certification programs.

Or, we know you'll enjoy these educational weekend courses that have no prerequisites:

Food Styling for Photography
The Essence of Raw: Essential Oils for Healing and Flavor Enhancement
The Essence of Abundance: Essential Oils for Health and Prosperity

2012 Weekend Dates:

Fundamentals and Knife Skills
June 16 - 17
July 14 - 15
Sept 1 - 2
Sept 29 - 30

Science of Raw Food Nutrition™ I
June 23-24
July 21-22
August 30-31
September 8-9
October 6-7
November 24-25

Essential Oils Courses
August 4 - 5
September 22 (Essence of Raw only)
October 20-21

Food Styling for Photography
July 29
September 16
October 14



Click here for more information, and to register, or call 707-964-2420


2012 Class Schedule
Upcoming Classes at Living Light

food banner

Choose from several upcoming sessions throughout the year. It's not too late to sign up for June 16 - still a few places available!

Or begin on July 14 and stay for the Gourmet Raw Food Chef Certification™ which includes Ethnic Flavors in Recipe Development™, Raw Event Catering and Elegant Entertaining™, and Pastry Arts-Unbaked!™

Raw Culinary Arts Associate Chef and Instructor™ Series

June 16-July 6
FUNdamentals of Raw Living Foods™: June 16
Sharpen Up Your Knife Skills!™: June 17
Essentials of Raw Culinary Arts™: June 18-22
Science of Raw Food Nutrition™ I: June 23-24
Raw Culinary Arts Associate Chef and Instructor Training™: June 25-July 6
---------
PLUS: Food Styling for Photography: July 1

July 14-August 3
FUNdamentals of Raw Living Foods™: July 14
Sharpen Up Your Knife Skills!™: July 15
Essentials of Raw Culinary Arts™: July 16-20
Science of Raw Food Nutrition™ I: July 21-22
Raw Culinary Arts Associate Chef and Instructor Training™: July 23-Aug 3
---------  
PLUS: Food Styling for Photography: July 29
PLUS: Essence of Raw: Essential Oils for Healing and Flavor Enhancement: August 4
PLUS: Essence of Abundance: Essential Oils for Health and Prosperity: August 5

Advanced Raw Culinary Arts Instructor Training Certification
June 16-July 12
FUNdamentals of Raw Living Foods™: June 16
Sharpen Up Your Knife Skills!™: June 17
Essentials of Raw Culinary Arts™: June 18-22
Science of Raw Food Nutrition™ I: June 23-24
Raw Culinary Arts Associate Chef and Instructor Training™: June 25-July 6
Advanced Raw Culinary Arts Instruction Certification™: July 8-12 

Gourmet Raw Food Chef Certification
July 14-August 24
FUNdamentals of Raw Living Foods™: July 14
Sharpen Up Your Knife Skills!™: July 15
Essentials of Raw Culinary Arts™:July 16-20
Science of Raw Food Nutrition™ I: July 21-22
Raw Culinary Arts Associate Chef and Instructor Training™: July 23-Aug 3
Ethnic Flavors in Recipe Development™: August 6-10
RawFusion Gourmet Spa Cuisine™: August 13-17
Raw Event Catering and Elegant Entertaining™: August 20-24
---------

PLUS:
Pastry Arts-Unbaked!™ I: August 26-29

Science of Raw Food Nutrition™ Series
August 30-September 15
Science of Raw Food Nutrition™ I: August 30-31
Science of Raw Food Nutrition™ II: September 2-5
Benefits of Raw Food Nutrition Educator Certification™: September 6-7
Science of Raw Food Nutrition™ III: September 10-13
Advanced Raw Food Nutrition Educator Certification™: September 14-15
 

Click here for more information, and to register, or call 707-964-2420


Master the Art of Teaching Raw Foods 

Advanced Raw Culinary Arts Instructor Certification™ Series

 

Jenny Cornbleet (on right)Whether you are already a certified Living Light Chef, or are a complete beginner, you'll love our new Advanced Instructor Certification.

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 2012:  

 

Entire Series: June 16-July 12  

Advanced Instructor Training only: July 8-12 

 

Advanced Raw Culinary Arts Instructor Certification™ Series  

 

Regular Price for this 6-course certification: $6,690

Discounted 10% off Introductory Rate: $6,021 -A $669 savings  

Advanced Instructor Training only: $1,575 

 

Advanced Raw Culinary Arts Instructor Training 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 and Instructor Training™  

Advanced Raw Culinary Arts Instructor Training™    

  

Click here to read a detailed description of this advanced series!  

 

Call Amanda or Mary Elizabeth in enrollment for all the details about our advanced instructor training courses. 707-964-2420 

 
pastry banner
.
Pastry Arts-Unbaked!™ Certifications   
 
Guess what? We've discovered that 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, a pastry arts certification is just right for you!

Our focus is on raw vegan dessert production, with a combination of theory, demos and practical hands-on training. Students learn how to use 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 Raw Culinary Arts Associate Chef and Instructor™ graduate, sign up for the 4-day Pastry Arts-Unbaked™ course in July!

Entire Series: July 14-August 29
Pastry Arts-Unbaked!™ only: August 26-29
(Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)

Entire Series: September 1-26
Pastry Arts-Unbaked!™ only: September 23-26
(Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)

Entire Series: September 29-November 14
Pastry Arts-Unbaked!™ only: November 11-14
(Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)

Call Amanda or Mary Elizabeth in enrollment for all the details about our pastry arts courses, certifications, discounts, and bonuses today!  
707-964-2420

Wedding CakePastry Arts-Unbaked! Certification Includes:
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!™  

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

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

Or - 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 17-20 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. Click here to learn more about both Pastry Arts Certifications.


Dr. Rick and Karin DinaNutrition Education Certification Series

Living Light instructors, Drs. Rick and Karin Dina, D.C. offer a comprehensive and engaging series of classes on the science of raw food nutrition covering hot topics in an easy-to-understand format. You will learn about raw vegan sources of iron, calcium, protein, vitamin B12, and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging, longevity, and much more. This knowledge will help to insure that you understand what nutrients you need, why you need them, and where to get them. 
 
The Benefits of Raw Food Nutrition Educator Certification™ Program consists of three courses: Science of Raw Food Nutrition (SRFN) levels I and II, and the Benefits of Raw Food Nutrition Educator Certification™ Course. In the Science of Raw Food Nutrition courses students will be provided with a solid foundation in the science and nutritional aspects of raw food and plant-based diets. SRFN II 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. The Benefits of Raw Food Nutrition Educator Certification course prepares students to present fundamental raw food nutrition information with authority, accuracy, and confidence.  
 
The Advanced Raw Food Nutrition Educator Certification™ is the continuation of Living Light's raw food nutritional science series. This certification has the prerequisites of Science of Raw Food Nutrition™ I, Science of Raw Food Nutrition™ II, and Benefits of Raw Food Nutrition Educator Certification™. Completing the entire series requires 15 days of class time.

TWO-DAY INTRODUCTORY COURSE:Science of Raw Food level one  Nutrition - Drs. Rick and Karin Dina, D.C.
Would you like to get started and learn about the science of raw food nutrition?
We have three two-day sessions available this summer. Join Drs. Rick and Karin Dina at Living Light in June, July, or August:
June 23-24
July 21-22
August 30-31
Prerequisites: None

The Benefits of Raw Food Nutrition Educator Certification™ Program

Science of Raw Food Nutrition™ I
August 30-31 Prerequisites: None

Science of Raw Food Nutrition™ II
September 1-5 Prerequisites: Science of Raw Food Nutrition I class.
     
Benefits of Raw Food Nutrition Educator Certification™
September 6-7 Prerequisites: Science of Raw Food Nutrition I and II classes.
 
The Advanced of Raw Food Nutrition Educator Certification™ Series
 
Science of Raw Food Nutrition™ I
August 30-31 Prerequisites: None

Science of Raw Food Nutrition™ II
September 1-5 Prerequisites: Science of Raw Food Nutrition I class.
     
Benefits of Raw Food Nutrition Educator Certification™
September 6-7 Prerequisites: Science of Raw Food Nutrition I and II classes.

Science of Raw Food Nutrition™ III
September 10-13  Prerequisites: Science of Raw Food Nutrition levels I, II

Advanced Raw Food Nutrition Educator Certification™
September 14-15  Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.

 
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 one-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, 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, and camera

Register Now!
 
Weekend Essential Oils Courses

field of lavenderExploring Essential Oils for Healing,
Flavor Enhancement and Prosperity 

SATURDAY:
The Essence of Raw: Essential Oils for Healing and Flavor Enhancement

Learn the basics of using essential oils for culinary purposes and to enhance health.
  • Introduction to essential oils: How to use them, where, when, and why
  • Culinary essesntial oils: Which oils to use, techniques, recipes and guidelines for recipe development
  • Taking care of the chef: Aromatherapy for body, mind and spirit. Learn to enhance health, attitude, and spiritual connection using essential oils
This class is appropriate for anyone, whether they are professional chefs or home cooks, raw or conventional, featuring Young Living Essential Oils - the only culinary oils used at Living Light.

Where: Abundant Health Classroom, Living Light International
Remaining 2012 Dates: August 4, September 22 and October 20 * 10am-4pm
Tuition: $125 -10% discount when combined with The Essence of Abundance
Prerequisites: None required. This class is open to the public

Click here to register for this course.



SUNDAY:
The Essence of Abundance: Essential Oils for Health and Prosperity

Learn to live in the flow of abundance using aromatherapy. Explore spiritual principles and practices in business.
  • Learn how attitude and choice affect abundance
  • Explore the principals of the law of attraction, gratitude, and forgiveness, to creat abundance in all areas of your life
  • Discover how a spiritual approach to marketing, enhanced with essential oils, can make abundance flow with grace and ease
This is a powerful and inspiring class that is appropriate for anyone.

Where: Abundant Health Classroom, Living Light International
Remaining 2012 Dates: August 5, October 21 * 9am-1pm
Tuition: $75 -10% discount when paired with The Essence of Raw
Prerequisites: None required. This class is open to the public

Click here to register for this course.

Total for both classes when taken together: $170 (No other discounts apply)
Call 707-964-2420 for details or click here to register online. 

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FUNdamentals of Raw Living Foods™ comes to Salt Spring Island, B.C. in August
Brenda Hinton
Brenta Hinton
Brenda Hinton to teach offsite course   


Since 1998
, Living Light Culinary Institute 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 our exciting flagship introduction to raw living foods. Now you can take this opportunity to learn how to make raw food FUN and delicious the Living Light way! Join Living Light Instructor Brenda Hinton for the most comprehensive one-day course in raw food preparation in the industry- no other one-day class in raw food can compare!

Required text: Angel Foods: Healthy Recipes for Heavenly Bodies by Cherie Soria

Venue: Rawsome Living Foods
#106 - 149 Fulford Ganges Road, Salt Spring Island, BC V8K 2W2
Tuition: $375.
Includes a delicious organic raw vegan buffet lunch
To register:
Call 707-964-2420 or 800-816-2319,
or visit our FUNdamentals Tour page



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        
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Living Light Raw Food Revolution Tour 

The Raw Food Revolution Tour is heading East! Cherie will be giving talks, demos and workshops in several locations on the East Coast beginning July 3. She will be appearing in Reston, Virginia, Royersford, Pennsylvania and Fairfield, Connecticut during the month of July - with more stops in the works! You'll be inspired by the "Mother of Gourmet Raw Vegan Cuisine" when she comes to your community - and this is a great chance to ask questions in person about Living Light Culinary Institute and all of our courses and programs. Learn from the best! Cherie and Dan will be on the East Coast for the North American Vegetarian Society (NAVS) Summerfest as presenters, followed by three weeks of Cherie's talks, demos and book signings. Check the tour site for her scheduled appearances.

Talks on the road will include:

Feast, Lose Weight, Gain Energy with Raw Foods
Find out why the raw vegan diet is one of the top diets for weight loss and improved health in the world today-and the only one you can happily stay on for the rest of your life! Cherie will share with you how you can balance your weight (without counting calories), live vibrantly, and create a high-raw diet that works for you.

Raw Foods for Health, Beauty and Longevity
Staying young looking is a multi-billion-dollar industry, but looks aren't everything. Lots of things can make you look younger, and even more beautiful, but what can actually make you feel younger and healthier? What can seemingly turn back the hands of time and REVERSE your physiological age? Cherie Soria 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..

Click here for details and updates on The Raw Food Revolution Tour this summer.
     
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NAVS North American Vegetarian Society

38th Annual Vegetarian Summerfest June 27-July 1, 2012

Vegetarian Summerfest

On the University of Pittsburg Campus in Johnstown, PA 

 

This popular conference is an exciting educational experience that brings together vegetarian, vegan and raw food enthusiasts to learn from a variety of speakers, enjoy delicious, healthful vegetarian cuisine, and enjoy the company of other vegetarian people in a lovely setting. This year both Cherie and Dan are offering several talks and Cherie will do a culinary demo on flavor balancing: Sensational Soups! Cherie has been a popular presenter at this event for decades, and Dan has also presented at the conference for several years. Highly recommended for anyone who can attend!       

 

Dan Ladermann and Cherie SoriaCHERIE'S CLASSES:

WEDNESDAY, JUNE 27
2:45 - 3:45 PM
Campus Room

Raw Vegan Career Choices

THURSDAY, JUNE 28
10:00 - 11:00 AM
Heritage Hall A
Raw Foods for Health, Beauty and Longevity

FRIDAY, JUNE 29
Red Bell Pepper Chipotle Soup10:00 - 12 NOON - FOOD DEMONSTRATION
Heritage Hall C
Spectacular Raw Summer Soups

SATURDAY, JUNE 30
3:00 - 4:00 PM
Heritage Hall B
Why Be Ordinary When You Can Be Extraordinary  

 

Raw Food Careers
DAN'S CLASSES:

WEDNESDAY, JUNE 27
4:00 - 5:00 PM
Heritage Hall B
Why Raw Foods?

THURSDAY, JUNE 28
4:15 - 5:15 PM
University Room
Feast, Lose Weight, Gain Energy with Raw Foods   

 

Science of Raw Food Nutrition Course on Tour 


Exciting News!
We are very pleased to announce that the Dinas will be taking Living Light's 12-hour introductory course
, Science of Raw Food Nutrition™ I: Live Long, Eat Raw, Learn Why on tour this summer! Click here to sign up for updates on the tour, and give us your feedback on cities you'd like to them to visit.

 

Drs. Rick and Karin Dina, D.C. will teach this fascinating and enlightening one-day intensive course on the science of raw food nutrition in three cities: Vancouver, B.C., Portland, Oregon and Newcastle, Washington. This unique 12-hour course (8 hours in-class, 4 hours online) covers hot topics including raw vegan sources of iron, calcium, protein, vitamin B12 and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging and longevity, and much more. Drs. Rick and Karin Dina, D.C. are well known for their ability to make complex scientific concepts both entertaining and easy to understand.

      

Dinas' course is scheduled for June 17 in Vancouver, BC., July 14 in Portland, Oregon and July 15 in Newcastle, Washington. Click here to register now.  

 

 
GradSuccessLiving Light Graduate Success Story:
Jennifer McClelland
Hot Raw Chef - Jennifer McClelland - Stuffed Dates with Cashew-Banana Cream Topped with Almonds
Hot Raw Chef - Jennifer McClelland - Stuffed Dates with Cashew-Banana Cream Topped with Almonds

 

Living Light graduate and Hot Raw Chef™ runner up Jennifer McClelland is a pioneer in the gourmet raw foods movement in Beijing, China. She combines her knowledge of gourmet raw food cuisine with her background growing up on an Idaho farm where fresh organic fruits and vegetables were plentiful. She is part of a new generation of "eco-chefs" who delight in merging raw culinary arts with sustainable living.   

 

"I like to emphasize to new people that choosing a plant-based diet of natural, whole foods is not a short-term diet plan, but a lifestyle change to healthy eating and vibrant living. The art of great cuisine begins with preservative and chemical free, fresh, organic seasonal ingredients. To encourage lifestyle changes, I know that foods must be nourishing, delicious and easy to prepare." 

Jennifer McClelland
Jennifer McClelland was featured in China's New Western Cuisine magazine
In 2002 Jennifer started reading about the healing properties of whole foods, and when she discovered the "raw food concept" five years later, she realized that the diet was just what she had been searching for. As she started eating raw foods, some long term health challenges disappeared, and she started to feel alive and vibrant rather than experiencing low level fatigue. She now begins each day with a fruit and vegetable green smoothie loaded with fiber, antioxidants and phyto-nutrients.

Jennifer is proud to be a part of a group of health conscious chefs and teachers who are changing the face of contemporary cuisine in China - she teaches raw food classes at the World Health Store, with locations in both Beijing and Shanghai. As a raw food advocate in the region, she does everything from training people in their own homes to working with corporations and restaurants to help them create healthy menu options with more raw vegan choices. Although she had some trouble finding ingredients for traditional raw food dishes in China when she first embraced the lifestyle, she looks on that obstacle as a "blessing in disguise", as she started experimenting with a wide range of exotic spices, vegetables and fruits to create fantastic ethnic flavors of the region.

Click here to read more about Jennifer and get her recipe for Chocolate Orange Macaroons.
 
   


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!

 

  
Rawfreshing Cuisine bookBook Review: Rawfreshing Cuisine
by Chantale Roy

Review by Martine Lussier, Living Light Culinary Programs Manager

RawFreshing Cuisine is a delightful new raw food recipe book written by Living Light graduate Chantale Roy. Chantale shares her passion for colorful and tasty recipes with so much love and knowledge in a comprehensive and easy-to-follow format with beautiful pictures of many of her delightful creations. Each recipe has a quote and often special anecdotes related to the recipes.

Chantale helps us learn how to begin to eat our food with conscious awareness. The reader has the opportunity to learn how to master recipes from the simple to complex. Included in this book are delicious and nutritious juices, smoothies and nut milks, breakfast options, a selection of lunch and dinner recipes, as well as a variety of healthy snacks and luscious desserts. Some of my favorite recipes are Indigo Hemp Milk, Green 4 Juice, Almond Butter and Cherry Jelly Sandwich, Three Peppercorn Almond Cream Cheese, Lavender Almond Baguette, (a nod to my French heritage!), Thai Wraps, Hawaiian Pizza, Asparagus and Shiitake Salad, Strawberry Shortcake and Ginger Pear Feuilleté.

Each recipe is carefully conceived, reflecting the essence of the moment and the freshness of the ingredients. Chantale understands the ingredients she chooses for her recipes- how they function in the recipe, along with their colors and flavor affinities. RawFreshing Cuisine is a book with much to offer, and the reader can feel how passionate Chantale is about sharing her knowledge of raw living cuisine. She is definitely an inspiration in the raw food world. Besides creating amazing recipes, Chantale is a delightful, compassionate, open-hearted woman, who loves sharing what she believes in with dignity and panache. Bravo Chantale!

 

  
May Employee of the Month: Mary Elizabeth Dabel

 

Mary Elizabeth DabelIn the month of May, Living Light was pleased to recognize a valuable member of the Student Services department, Enrollment Advisor Mary Elizabeth Dabel, as our Employee of the Month. This is the second time in 2 years that Mary Elizabeth has been honored with this award - and rightly so!

Coworkers say that Mary Elizabeth is an absolute joy to work with. They say she has a great attitude and truly cares about our students. She never tires of answering their questions about classes, even when they call repeatedly; is always patient with them and enjoys getting to know them and helping them achieve their goals. She always possesses a smile and has something positive to offer to every conversation; Mary Elizabeth is also known to be a talented and creative writer and is one of the authors of our popular blog, RawFoodChef.

Mary Elizabeth was born in Pittsburgh, California. She enjoys reading and writing, her favorite animal is the polar bear, and she loves to watch baseball!  ME, as she is known around the office,  has given a lot of her time to various fundraising endeavors over the years, including schools and supporting various children's activities.

 
She is also the devoted mother of two teenagers. Her life goals are to achieve stability, contentment, and raise happy kids. She has discovered that working at Living Light has taught her to be her own best friend.

Mary Elizabeth is greatly treasured by both staff and management, as well as our students and is a great asset to Living Light International. We love and appreciate you, ME!  

 

The Living Light Family

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recipeRecipes from Living Light

Elixirs and Smoothies by Cherie Soria 
   
 

Seventh Heaven Vegetable Cocktail

Yield: 4 cups (2 servings)


A great afternoon pick-me-up, this juice is packed with antioxidants, protein, calcium, vitamins and minerals. Not only that - it is delicious!

  • 4 carrots
  • 2 apples
  • 2 tomatoes
  • 1 bunch kale, spinach, or parsley
  • 1 cucumber
  • 2 ribs celery
  • 1 lemon, peeled
  1. Juice all of the ingredients.
  2. Best if served immediately, but will last for 4 hours or more stored in an airtight container in the refrigerator.  

Creamy Coconut Lemongrass Cocktail

Yield: 2 cups

  • 2 cups desiccated (dried) coconut
  • 2 cups hot tap water
  • 6 dates, pitted
  • 1 spear lemongrass
  1. Put dried coconut, water, dates, and lemongrass in a high speed blender and blend for 30-60 seconds. Pour the batter into a mesh bag and firmly squeeze to extract the cream. Discard the squeezed, dry coconut meat
  2. Chill the cocktail prior to serving.
  3. Store in a sealed glass jar for up to 2 days.
 
Wheatgrass Blast 

Yield 1 cup (serves 2) 

  • ¾ cup apple juice
  • 1 tablespoon lemon or lime juice
  • 2-3 oz wheatgrass juice
  • 1 teaspoon ginger juice
  1. Combine juices together and stir.
  2. Drink immediately    

 

Hibiscus Rosé
Yield: 2 quarts (8 servings) 

  • 2 quarts purified water
  • 1 orange, chopped (including the peel)
  • 1 apple, chopped
  • 1/4 cup dried hibiscus flowers
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup coarsely chopped parsley
  • 1/4 cup dried cherries or raisins
  • 6 dates
  • 6 prunes
  1. Combine all of the ingredients in a glass gallon jar. Cover the jar with a clean dish towel, and place it in a warm place for 24 hours.
  2. Strain and serve chilled or at room temperature.
  3. Store in a sealed glass gallon jar in the refrigerator for up to three days. Remove from the refrigerator a few hours prior to serving.

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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Help us make Healthy Living Delicious around the world!
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If you would like to unsubscribe please follow the SafeUnsubscribe link at the bottom of our newsletter. Until the next issue... Please visit our website for more information at RawFoodChef.com
 
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Living Light International

Living Light International, LLC
email: info@RawFoodChef.com
phone: 707-964-2420 or 800-816-2319
web: RawFoodChef.com