Let the beauty we love
be what we do.
- John McCabe
Igniting Your Life
|Living Light Caf�|
Whole Pies and Cakes
Mendocino Coast locals:
Order one of our delicious dairy-free, gluten-free desserts for your special occasion!
Carrot Apple Kuchen
Vanilla or Chocolate Cheesecake
Chocolate Pecan Tart
Key Lime Pie
Mock Pumpkin Pie
Please allow 48 hours for whole pie and cake orders
Call 707-964-2420 ext 22
|Living Light Marketplace|
|If you need help and inspiration in your raw food kitchen this holiday season, Living Light Marketplace can help! We've got tools, recipes, and gifts for all the chefs in the family, and the chef in YOU. Our kitchen tools and gadgets are tough enough to stand up for use in our culinary school, so you know you are getting the best. We stock highest quality brand names like VitaMix, Green Star, Cuisinart, Mac knives and much more! |
If you're looking for stocking stuffers that won't take a big bite out of your budget, Living Light Marketplace has dozens of items for $20 or less including glassware, books, and LOTS of unique and fun kitchen gadgets. We have hundreds of books, and carry the highest quality food products and supplements, and the best tools to help you make your healthy holiday delicious. Tea infusers with beautiful designs and double-walled glass make a great gift, too.
We also carry Just Corn, a freeze-dried corn product used in this month's Featured Recipe.
Check www.RawFoodChef.com for our bargains and best buys. Make YOUR holidays sweet this season with Living Light Marketplace.
Testimonials for Living Light Culinary Institute
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!
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."
"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"
"I'm amazed at how much I've learned and how far I've come in three weeks!"
"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."
"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.
"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."
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."
"A phenomenal class packed with invaluable tips, coaching and guides for making your mark as a raw food culinary instructor, author or coach."
"Perfect training for public speaking and demo presentation. Just what I needed - a detailed, informative introduction into social media"
"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."
"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."
"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."
"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."
|Noyo River Run:|
Fueled by Living Light!
The Noyo River Run was a fun race, especially sharing the experience with our students Adam and Ashley.
Adam, Ashley and Gina
The race was on a dirt road, which I always like much better than a paved road. The dirt road made it seem like a really wide trail, allowing plenty of room for all the participants in the race.
It was a 5K and a 10K race/walk and the three of us did really well and thoroughly enjoyed it. Since the race was in Fort Bragg, travel time was nice and easy - only three minutes to get there.
We look forward to many future races, including the Whale Run coming up this March in Fort Bragg!
~ Living Light Chef Instructor Gina Hudson
November - A Wonderful Month to Celebrate and Share
Make 2012 the year you change your life and Live Your Passion!
November is the month of gratitude. To express our gratitude for the work we are blessed to do in the world, we've created the best packages and bonuses we've ever offered - just in time for the 2012 school year. There's never been a better time to live your passion and make a difference - let Living Light show you how!
|Cherie Soria |
We're very grateful that we live our passion every day. As professionals in the world of gourmet raw vegan cuisine since 1998, we have been fortunate to welcome students from more than 50 countries who come to learn from some of the finest raw food teachers in the world. Our director, Cherie Soria, has devoted herself as a "teacher of teachers" since she learned about raw foods from Dr. Ann Wigmore in 1991, and developed the unique idea of creating a new gourmet raw vegan cuisine.
We are fortunate to have Cherie as our visionary and the mentor of our culinary staff and students. She's an expert gourmet raw food chef, who is also friendly, welcoming, and full of wisdom and integrity. No wonder Living Light is considered the world's foremost program for a gourmet raw culinary education. We're grateful for all of the teachers we've assembled and trained, because we know that we've got simply the best! Our culinary programs manager Martine Lussier is a passionate dynamo of energy, and our core teaching staff includes Jennifer Cornbleet, Brenda Hinton, Gina Hudson, Rosalie (Roe) Robertson, and pastry diva Vinnette Thompson, supported by demo coordinator Barbara Howard, and kitchen utility team member Roberto Tamayo (employee of the month for September!). Living Light graduate Kang Lim, a student trainee in our Raw Culinary Arts Professional Chef Certification™ Program, rounds out the culinary support team for the school, and we've included his review of The Flavor Bible in this newsletter, too. And our nutrition experts, Drs. Rick and Karin Dina, D.C. are consummate professionals par excellence! See Dr. Karin's article on fall peppers and their nutritional value in this issue. Read about our Chef Instructors here.
We've got the staff, the professional curriculum, and the dedication to help our students make a difference in the world, and that makes us both grateful and proud! See our graduate success story on Jill Kilpatrick in this newsletter for just one of the reasons why we are so grateful to do what we do.
And for your holiday gatherings, we have a fabulous DVD package, The Best of New Holiday Traditions,™ which includes dozens of the best videos and recipes from our popular holiday workshops at Living Light. We know you'll want to share this treasure with your friends and family, and create your own new holiday traditions - and please enjoy the savory recipe for Cornbread and Walnut Mushroom "Sausage" Stuffing Cherie is sharing this month for the holidays. We wish you all blessings of radiant health!
Kristin Suratt, PR Director and the entire Living Light Team
NEW! 2012 Packages: Sessions and Pricing
For the 2012 school year, we have created eight packages, each focusing on a specific personal or professional path. If you are excited about a gourmet raw culinary education, a raw food nutrition educator program or any combination of the two, we now have the perfect solution for your personal or career goals. Each of the packages is now offered with special savings and bonuses, to help you choose the option that works best for you! We've also designed a chart to help you understand all of the components and bonuses for each of the packages.
ASSOCIATE CHEF PackageThis 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 PackageThis 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 PackageThis 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
. 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 PackageThis eight-course 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 PackageThis eleven to twelve-course package
includes the Raw Culinary Arts Associate Chef and Instructor Training 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.
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
™, Gourmet Raw Food Chef Certification
™, Benefits of Raw Food Nutrition Educator Certification
™ and Advanced Raw Food Nutrition Educator Certification
™. It is the cr�me de la cr�me 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 Gourmet Raw Food Chef Certification
™? As a continuing student, 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
NUTRITION EDUCATOR PackageLiving 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.
Master the Art of Teaching Raw Foods
Advanced Raw Culinary Arts Instructor Certification™ Series with Jennifer Cornbleet
Whether you are already a certified Living Light Chef, or are a complete beginner, you'll love our new Advanced Instructor Certification with Jennifer Cornbleet!
Take the entire 6-class series, or if you are already a Living Light Associate Chef and Instructor graduate, sign up for the new 5-day Advanced Raw Culinary Arts Instructor Training™. Keep reading for more details...
Earn your Advanced Instructor Certification in 2012:
Entire Series: January 7-February 2
Advanced Instructor Training only: January 29-February 2
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-class series: $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 new advanced series!
|Nutrition Education Certification Series|
It's not too late to sign up for the last session in 2011!
The Living Light Culinary Institute has teamed up with Rick and Karin Dina, D.C. to offer a comprehensive series of classes on the science of raw food nutrition. These classes are held at the Living Light Center in Fort Bragg, CA. They cover hot topics in raw food nutrition 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, longevity, and much more.
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.
The Benefits of Raw Food Nutrition Educator Certification™ Series
November 30-December 4 Prerequisites: Science of Raw Food Nutrition I class.
Benefits of Raw Food Nutrition Educator Certification™
December 5-6 Prerequisites: Science of Raw Food Nutrition I and II classes.
Advanced Raw Food Nutrition Educator Certification™ Series
Science of Raw Food Nutrition™ I
November 28-29 Prerequisites: None
November 30-December 4 Prerequisites: Science of Raw Food Nutrition I class.
Benefits of Raw Food Nutrition Educator Certification™ December 5-6 Prerequisites: Science of Raw Food Nutrition I and II classes
Science of Raw Food Nutrition™ III
December 8-11 Prerequisites: Science of Raw Food Nutrition levels I, II
Advanced Raw Food Nutrition Educator Certification™
December 12-13 Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.
|Best of New Holiday Traditions and DVD Bundles|
Make a Difference this Holiday Season!
November is the time of year when we remember to count our blessings
- to be thankful for friends, family, community, and for the bountiful plenty that Mother Nature offers many of us every day. It's also the time of year when the Living Light family celebrates the Best of New Holiday Traditions. For more than 12 years, we gathered all of our favorite teachers and chefs together and had a three-day celebration with simply wonderful raw vegan dishes - traditional favorites re-imagined for the holiday season. We've now filled our school calendar so completely, that we no longer have room to offer the course, but we've captured the highlights of years of classes together for you to enjoy on DVD! You'll love the wealth of information and expertise we've garnered from an outstanding group of talented Living Light chefs in the Best of New Holiday Traditions Computer DVD Video Course
, plus a Bonus DVD Video Course
, for a total of 25 culinary video demos! You'll see step-by-step techniques that will inspire you to make your holidays both healthful AND delicious!
Many of us ask the question, "How do I make my holiday gift giving meaningful?"
We recommend making gifts, donating to a favorite charity, offering a service to friends, family, or neighbors, or offering the gift of health that will last for years. We've created several gift bundles that include hundreds of video recipes and demos from top chefs at the Living Light Chef Showcase at substantial savings. Click here
for all of the details, and enjoy sharing these informative professional gourmet raw video recipes and demos with friends, family, and community. You can make a difference this holiday season!
|A Fruitful Fall Harvest with Rick and Karin Dina
Early November Red Bell Peppers
By Karin Dina, D.C.
This is the first year that we attempted to grow bell peppers in our garden here in northern California. A friend, who is a gardener extraordinaire, came over this spring to help us build a small raised bed for our first pepper crop. Throughout the summer we watched the plants grow, flower, and then bear small fruits. The small fruits grew slowly and gradually started to change color from green to red, with some shade of brown in between. As November neared, we wondered if the numerous peppers would fully ripen before the weather became too cold.
|Garden-grown red bell peppers|
Last week, almost overnight, a large percentage of the peppers turned almost completely red. We were excited, so we picked a couple and enjoyed them in our salad dressing that night. We sampled the peppers and found that they were some of the most flavorful red bells that we had ever tasted. There is no doubt that home grown vegetables tend to be incredibly flavorful, especially in comparison to their store-bought counterparts. These bell peppers were certainly no exception, but rather, exceptional.
Red bell peppers are known for their vitamin C and beta-carotene content. One cup of chopped red bell peppers contains 46.2 calories, 190.3 mg of vitamin C, and 2419.8 mcg of beta carotene. For comparison, green bell peppers contain 29.8 calories, 119.8 mg of vitamin C, and 309.9 mcg of beta carotene. Per calorie, the vitamin C content of red and green bell peppers appears to be similar, at least for the samples compared. Beta-carotene content, however, is much higher per calorie in red bell peppers than green. Ripeness appears to make a difference, in this case.
For more information about Rick and Karin Dina, D.C. and their Science of Raw Food Nutrition series of classes, please visit rawfoodeducation.com
|Thanksgiving Potluck and World Peace Meditation|
What do vegetarians eat for Thanksgiving? Everything but the turkey, and a whole lot more! Living Light will host an organic vegetarian Thanksgiving potluck on Thanksgiving Day, from 2:00 to 5:00 PM. Attendees are requested to bring an organic plant-based dish, either vegetarian, vegan, or raw vegan to serve 10 people. There will be an appreciation circle and world peace meditation beginning at 2:00 PM, followed by a shared meal at 3:00 PM. RSVP appreciated. Event will take place at Living Light Center (upstairs) in The Company Store, Fort Bragg. 707-964-2420
Please bring your own dishes, utensils and service ware.
What: Organic Vegetarian Thanksgiving Potluck & World Peace Meditation
Where: Living Light Culinary Institute (upstairs)
301-B North Main Street, Fort Bragg, CA 95437 (in the Company Store, corner of Main & Redwood Streets)
When: 2:00 PM to 5:00 PM Thursday, November 24, 2011. Appreciation Circle and Meditation begins at 2:00 PM, Shared Meal at 3:00 PM.
RSVP to 707-964-2420
|FUNdamentals on the Road|
In 2012 we'll be taking our flagship one-day introductory course
, FUNdamentals of Raw Living Foods™
on the road throughout the year! Discover the magic of creating delicious gourmet raw living foods for optimum health and rejuvenation with top Living Light chef instructors Martine Lussier, Alicia Ojeda, Brenda Hinton and ?! FUNdamentals on the Road
is a one-day intensive course providing comprehensive instruction in raw food cuisine. Since its beginning in 1998, Living Light Culinary Institute
has been widely recognized as THE top raw vegan training program in the world,
and literally thousands of people from over 50 countries have already taken our FUNdamentals course. Each year, we continue to refine and update our curriculum in order to bring you all of the latest developments in raw culinary arts. And the best news is that this introductory class is open to all - novice to professional chef - no prerequisites.
Our FUNdamentals course is the foundation of all of our curriculum at Living Light - it's the first class in our Raw Culinary Arts Associate Chef and Instructor Certification™ Series
. Successful completion of FUNdamentals is the prerequisite for continuing with the rest of the classes in all of our chef training series. If you're ready to take the first step on an amazing culinary adventure that promises to be life-transforming, this is the class for you! Whether you'd like to learn how to add more healthful, great tasting raw living foods to your diet, or plan to continue your education in raw foods, now is the time!Click here
for information on upcoming FUNdamentals on the Road
classes, or call 707-964-2420
for more information.
|Living Light Graduate Success Story: Jill Kilpatrick|
Jill Kilpatrick found Living Light when she recovered from aplastic anemia, a serious condition affecting the bone marrow. The disease had so compromised her immune system that at age 26 she was missing 3-5 days of work every week, and had to wear a surgical mask nearly all the time. Doctors told her that they could do nothing for her. She started eating about 60% raw food, and in just a few months, her health improved radically. She was back to work within two months. She now feels healthier and happier than she did before she got sick.
Jill was so excited that her health was recovered, that she wanted to learn more. She typed in "raw food school," found Living Light, and subscribed to our newsletter right away. When we announced the Hot Raw Chef™ 5 in 5 Video Recipe Contest, she decided to enter. She's so happy that she did, as she was the runner-up in the contest, and the scholarship money included as a prize was a great incentive to fulfill her dream of becoming a Living Light student."I didn't have any special video equipment - we made the recipe video on my Dad's iPhone, and it turned out great," she says.
Getting the money together to attend took some time. She lived with her parents for six months and saved money, and just graduated from our Associate Chef and Instructor program on October 20th! Her plans include teaching as much as possible -getting out there and using the skills she learned as a chef instructor in the program. She loved volunteering in the kitchen here in the early mornings, and plans to come back as a kitchen angel, and to complete her Gourmet Raw Food Chef training next Spring.
Living Light Inn
"I had a wonderful experience staying at Living Light Inn," she says. We had study sessions in the kitchen, and in my room next to the fireplace. I've been so happy here. I think it was about the second day staying at the inn, when I felt like I was 'going home.' I know I've made lifelong friends in this short two week period. In fact, I'm going to Iowa to help one of my fellow students cater a raw food event."
Jill is looking forward to taking the message of raw foods back to her home in Burlington, Vermont. She feels that there is a lot of activity here on the west coast, but it is just beginning to take hold back east. She plans to work with the local foods movement, which is very active there, and has already scheduled a raw foods dinner with local organic farmers. "I'll serve things like Butternut Squash Soup, Apple Tarts, and Kale Salad, so that people in a cold eastern climate can see that raw food is not all about exotic foods like young coconut. We can make delicious dishes with the foods we grow at home."
She has always worked for non-profits, including the Vermont Parent Information Center for parents of kids with disabilities, and the Vermont Energy Investment Corporation, an energy efficiency consulting firm. "I didn't go to college, and I want high school kids to know that programs like Living Light are an option for creating a career. The value of the education I received here is simply unbelievable. It seemed like a lot of money before I came, but it was well worth the investment."
One of the things she really appreciates about being a winner in the Hot Raw Chef contest is that she received more validation from her friends and family. They stopped thinking she was on some kind of "fringe" diet, and started to believe that she could actually parlay her new found knowledge into a viable and valuable career. "I want to be a teacher, and help other people understand what I now know, that they can be well, and their health is in their hands."
Jill's website is www.SuperHeroActivation.com. "After I got well, I felt like I had superpowers-I have a whole new lease on life."
|Book Review: The Flavor Bible|
By Karen Page and Andrew Dornenburg
Review submitted by Lim Kang, a student trainee in our Living Light
Raw Culinary Arts Professional Chef Certification™ Program
The Flavor Bible
is a must-read, and a must-have, for any chef, whether professional or home. This book is indeed "THE BIBLE" about the flavors of ingredients and how they interact with each other when creating a delicious meal. The writers have compiled what they have learned and experienced, from interviews with many of the country's top imaginative chefs, into a comprehensive and easy-to-use reference book listing modern-day compatible flavors and chronicling new flavor synergies for the new millennium. This is not your typical prescriptive recipe book, but one that is meant to restore the creative instinct to the chef.One of the highlights of the book
is that it's filled with quotes and anecdotes from accomplished chefs, and it's very interesting to peek into their creative minds. Another highlight is the beautiful food photographs that illustrate the book. Having taken the Food Styling For Photography
class at Living Light, I am able to better appreciate these amazing photos, even though some of them are not vegan! The one and only gripe I have with the book is that the electronic version, which I read on the iPad, is not formatted exactly the same as the print version.The first chapter
revisits some of what we have learned in the Essentials of Raw Culinary Arts
class at Living Light! This chapter talks about flavor and the balancing of the four basic different tastes: sweet, salty, sour, and bitter. All it takes to create a great dish is to bring these four tastes into balanced harmony. It is really that simple, but may appear difficult to some as flavor is also influenced by smell, touch, sight, and sound! All of our five senses are completely activated when we learn to eat our food consciously. Besides these physical factors, we are also affected by nonphysical factors, and a proficient chef knows how to create a dish that satisfy on all levels, from visual, to emotional, mental and spiritual.The second chapter
is on maximizing flavor and the pleasure quotient. One important reminder that this chapter presents to the reader, is that it is more worthwhile to take the time to learn and master some of the general principles of how to make food taste great, such as what to pair with various ingredients, and how to prepare them, rather than blindly following recipes. A master chef not only has a great palate, but also sound judgment and understands the essence of the moment and the ingredients. The creation of a dish depends not only on the purpose or occasion for a particular meal, but also on other factors such as weather and season, time, and budget. Understanding the ingredients
allows the chef to know when to use them, as ingredients are affected by the season, region and availability, weight and volume, function, flavors, and/or flavor affinities. The deeper the understanding of all the elements, the greater the ability one has to bring them together into a harmonious dish that is the perfect expression of the ingredients at the moment.The next chapter,
which is also the last chapter, is the bulk of reference for matching flavors. This chapter is not meant to be read from beginning to end, as the extensive information is presented from A-Z, from achiote seeds and afghan cuisine, to yuzu fruit and zucchini. Unless you have photographic memory, you might not be able to remember every single pairing of ingredients and flavors. What I particularly enjoyed about reading this chapter is that it includes many chefs accounts of how and why they choose, use, and prepare the ingredients in their creations. In addition, even though a lot of ingredients are not used in raw vegan cuisine, the essence of this book can still be translated and applied for the raw vegan chef. Ultimately, the best way to learn is to start creating recipes, and use this book as a guide whenever you want to create deliciousness.Click here
to purchase The Flavor Bible
|September Employee of the Month: Roberto Tamayo |
Living Light is pleased to honor Roberto Tamayo as our Employee of the Month for September. Roberto's teammates say he has a great sense of humor and is fun to work with. He is friendly, hard working, gracious, and considerate. They say Roberto is always willing to lend a helping hand. They describe him as outgoing, friendly, and always whistling a tune or singing a song while he works.
Roberto enjoys working out and watching boxing and like many other Living Light staff, he likes dogs. Roberto describes himself as friendly, talkative, and a hard worker. His goal is to have good health, take care of his family, and start his own business one day.
Roberto has proven himself to be valued member of our Living Light team. He is focused, motivated, and always understanding of others. He has a positive and wholehearted approach, and is always willing to take on new tasks even when it means more work.
|October Employee of the Month: Katy Thompson-Graves|
Living Light is delighted to honor Katy Thompson-Graves as our Employee of the Month for October. Katy joined the Caf� in 2010 and proved herself to be reliable, enjoyable to work with, artistic, and organized. Her focus and attention to detail, along with her beautiful attitude made her a perfect fit for Pastry Chef here at Living Light.
Katy's co-workers have described her as a "Pastry Queen," for creating delicious, fabulous desserts for the Living Light Caf�. She always has a smile, and a willingness to do what is asked of her. She graciously supports Living Light and everyone in the company with a calm spirit.
Katy was born in Wentachee, Washington, and loves art making, reading, going to museums, learning new things and yoga. She also enjoys playing kickball and watching gymnastics.
Katy's goals are to be a successful artist, travel and study in Europe and to be a kind and giving person every day. She describes himself as kind, fun, and loyal. Katy has loved working at Living Light because she has had the opportunity to help people make healthy life choices.
|Recipes from Living Light |
Cornbread and Walnut Mushroom Sausage Stuffing with Cranberries
By Cherie Soria
This holiday stuffing has all the comfort of traditional Thanksgiving fare. It consists of two components: a cornbread that stands on its own, reminiscent of buttered cornbread, and a "sausage" made from walnuts and mushrooms with a hint of sage and other aromatic herbs. The secret of this recipe is the use of freeze-dried, organic, GMO-free, Just Corn. It can be ground and added to raw breads, muffins, and even tamales. It's very versatile and one of my favorite new products.
4 cups fresh or frozen corn kernels
Corn Bread (Yields 9 slices bread)
2 cups freeze-dried corn (Just Corn), ground using a spice grinder or blender
2 cups white almond flour
1/2 cup coconut butter, warm to soften
1/2 cup warm water
1 1/2 teaspoons Himalayan crystal salt
1/2 cup dried cranberries, minced
1/4 cup onion, minced, rinsed, and drained well
2 jalape�o chili peppers, seeded and minced (optional)
Walnut Mushroom Sausage (Yields 1� cups)2 large Portobello mushrooms, diced
1 tablespoon wheat-free tamari
1 tablespoon olive oil
1 tablespoon minced sage
1 teaspoon garlic puree
3/4 cup walnuts, soaked and dehydrated
1 cup zucchini, shredded
1 tablespoon dark miso
1/2 cup celery, minced
1/4 cup red onion, minced
2 tablespoons golden flax meal
2 tablespoons fresh parsley, minced
1/2 tablespoon fresh sage, finely minced
1 teaspoon poultry seasoning
1/4 teaspoon white pepper
1/2 teaspoon garlic puree
To make the Cornbread
1. Put fresh and ground freeze-dried corn, almond flour, soft coconut butter, warm water, and salt in a food processer and process until smooth. Add the minced cranberries, onions, and optional jalape�o chilies, and pulse briefly, just to mix. Do not puree.
2. Spread the batter onto a 16x16 inch dehydrator tray covered with a nonstick sheet. Spread the batter about �-inch thick.
3. Dehydrate at 125 degrees for 1 hour. Flip the bread and remove nonstick sheet. Reduce the temperature to 105 degrees and dehydrate for another 4-6 hours or until bread is pliable but easy to handle without falling apart.
To make the Walnut Mushroom Sausage
1. Combine the mushrooms, tamari, oil, sage, and garlic together and toss well. Set aside to marinate for 1 hour.
2. Place 1/2 cup of the walnuts in a food processor outfitted with the "S" blade, and process to a powder. Add the zucchini and the miso and pulse to mix. (Do not over process. The mixture should not be a pate -- it should have a little texture.)
3. Mince the remaining walnuts by hand, or pulse in the food processor until grainy.
4. Drain the mushrooms and add them, along with the walnut-zucchini mixture and all the remaining ingredients, in a large mixing bowl, and stir well.
5. Loosely sprinkle the mixture on a dehydrator tray and dehydrate at 115 degrees for 2-4 hours, or until the desired texture is achieved. It should be moist, like cooked ground meat.
To complete the Cornbread Walnut Mushroom Sausage with Cranberries
1. Dice the Cornbread into 1/4-inch squares and add it to the dehydrated Walnut Mushroom Sausage. Toss the mixture well and massage gently so the mixture becomes well integrated.
2. To serve, flavor test for salt and moisture. If the mixture is too dry, add a little hot water just before serving to add moisture. Serve warm.
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