Inspirational
Quote
|
The best teachers teach from the heart, not from the
book
- Author Unknown
|
Victoria Moran Talks About Raw
Foods on Huffington Post |
If you're not familiar with her work, Victoria Moran's life
coaching strategies are dynamic, up-beat, and user friendly. She is
the author of several books, including Living a Charmed Life and
The Love Powered Diet, and when she was a presenter last year at
the Vibrant Living Expo here at Living Light, she made a quite an
impression on attendees and employees alike.
In the article "Veg and the City" on Huffington Post, Victoria
Moran makes the idea of becoming raw very accessible. She advocates
not a scary radical switch, but a gentle embrace of the living
foods diet that will encourage even mainstream people to give raw a
try. We love the last line of the article:
"Be nice to everybody. Some people will think you've taken leave of
your senses. Others will think your "rabbit food" diet makes for a
great joke. Love them anyway." Always good advice!
Click here to read the article
on Huffington Post.
|
Victory for the Almond Farmers of
California |
We are happy to note that California almond growers scored a
victory in August when the federal appeals court overturned a lower
court decision, and decided that a group of almond farmers in the
state have the right to challenge the USDA regulation requiring
that raw almonds be treated with a toxic fumigant or steam heat.
For more than three years, the USDA has prevented consumers from
buying truly raw almonds, even in health food stores.
Cornucopia is an organization promoting economic justice for
family scale farming. Here's a quote from their newsletter:
"Family-scale growers have argued that the onerous and
expensive mandated treatment regime is only needed by the giant
industrial producers, who have less control over the quality of
their nuts, and has hurt their market because of its consumer
resistance.
Tens of thousands of consumers have expressed their discontent
with the raw almond treatment rule in comments to the USDA. Organic
and raw foods enthusiasts were particularly incensed that the nuts,
despite being processed with propylene oxide (identified as a
carcinogen by the federal EPA) or steam-heat, were still allowed to
be labeled as "raw" - many believe that essential nutrients in food
can be destroyed by heat, radiation and toxic chemicals."
We are proud that "raw foods enthusiasts," have been
instrumental in bringing the issue of raw almonds to center stage.
We do make a difference with our voice and our dollars!
|
Living
Light Marketplace |
We are very excited about the
biggest innovation in decades: The Cuisinart Elite
Collection™ 14-Cup Food Processor. With 11- and 4�-cup work
bowls nested inside the 14-cup bowl, plus an adjustable 6-position
slicing disc and reversible shredding disc, it provides home chefs
with multiple food processors in one-a must have for today's savvy
raw food chef. The exclusive SealTight™ Advantage System is
designed to deliver maximum bowl capacity and clean processing and
pouring. $249-299
LaMar's Mendocino Sea Salt
possesses a delicate taste and graceful texture unlike any other
sea salt. $15.00
LaMar's Mendocino Nori Salt blends dried local nori and toasted
sesame seeds to create a subtle "briny" and nut flavored salt.
$15.00
LaMar's Mendocino Sea Smoke salt draws its distinctive taste,
pleasing aroma and rich color by smoking our handcrafted sea salt
in a unique recipe of coastal woods and seaweeds. $15.00
|
This Month's Featured
Recipe:
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Testimonials
for Living Light Culinary Arts Institute
|
"Thank you for your visit to British Columbia. Through your
dedication, your knowledge, your experience, your willingness to
share, your aliveness and enthusiasm, you have touched the lives of
many people here. As we witness the effects of your efforts and
teaching, we see that people who attend your classes are inspired,
informed, and motivated to make healthier choices in their
lives."
-Raw B.C.
"Thank you, thank you. I thoroughly enjoyed this and am actually
happy to leave this class knowing that my life will never be the
same and I'm looking forward to the new me and my new life. Raw
foods and essential oils are my new recipe for overall ultimate
health!"
"I received kind and clear instruction in raw food basics. The
demonstrations were so helpful! Don't be afraid to come if you are
a novice or just want to learn new techniques for food preparation
at home. The skills you acquire will last a lifetime!"
"Do it and enjoy! It is an amazing and super fun
experience!!"
"I'm loving the new knowledge I have on creating low or no fat dishes! Good-bye nuts! And
the use of binders, new ingredients, new fruits and spices. I feel
a whole new world has opened up! I now look at other cultures and
think "I can make that". I've begun to Google spices to learn more
ethnic flavors. Also stacking and plate design - learning how to
make the food not only delicious but a feast for the eyes. I'm
thankful for my new family of raw friends and the staff and
teachers are ALWAYS amazing."
"BLESS YOU for Angel Foods. I have thanked you every day
as I dip into it. I love the depth of nurture it provides, the
gorgeous line drawings, the inspirational recipes, your lovely and
very helpful comments and the prayers to my angels. I was truly
guided to this book, the first recipe book I've purchased in about
12 years! I've given several copies of it to dear
friends."
It's the best and most professional school ever! It's
worth every cent and the staff is walking their talk from their
hearts!
|
|
Living Light Chef
Showcase: It's a Wrap!
We couldn't be more delighted about our August event: Living Light Chef Showcase: Hot Chefs,
Cool Kitchen. It was spectacular. All of our hot raw chefs
were truly amazing- we felt very fortunate to host such a talented
group of chefs in one place, and our studio audience was absolutely
mesmerized! Each of the chefs had something new and exciting to
bring to the showcase. Chad Sarno's demos were
rapid fire and fascinating. It's been years since we've had him
here at Living Light, and it was a wonderful treat. He managed to
show about 10 different things in each 40 minute demo, with a focus
on honoring the beautiful heirloom tomatoes so plentiful at
summer's end. Among Cherie Soria's several demos
was a delightful Heirloom Tomato
and Macadamia Cheese Tart with Basil Macadamia Crust. Cherie
also demonstrated how to make an amazingly simple cashew sesame
tofu that left Chef Jenny Cornbleet speechless!
Low glycemic recipes were a popular theme with several of the
chefs. (We've heard rumors about a low glycemic book collaboration
TBA!) Chocolate diva Colleen Cackowski whipped up
her Low Glycemic Superfood Dark
Chocolate Almond Butter Cups, and Elaina
Love shared not only her BEST OF RAW award-winning Chocolate Tacos with Mole Sauce and Hemp
Sour Cream, but low glycemic recipes for Sugar Free Brownies and Coffee Iced Cream of Brazil
Nut.
Martine Lussier wowed the breakfast aficionados
among us with Almond Mila Muffins and Cacao Almond
Biscotti with Pistachios, and Nomi Shannon
turned us on to simple Chop Bowls (equipment free meals on
the fly), and some yummy soul food like Sweet Potato
Souffle and Collard Greens with Pot Likker.
Victoria Boutenko kept us well-stocked with
healthful recipes to "get our greens on," including Layered
Green Pudding and some fabulous green soups. And of course,
pastry chef Vinnette Thompson sweetened up our
lives with Coconut Custard Pie and Lemon Chantilly
Dream Bars! Kirsten Gum's Apple-Flax
Stack with Cashew Cinnamon Cheese and Ginger-Mac
Caramel was fun and different, and Heather Haxo
Phillips brought us Kefir, Vanilla
Yogurt, and Berry Yogurt Parfait. Not to be outdone,
our Hot Raw Chef Video Recipe
Contest winner Sheree Clark presented
Hash Brown Potato Pancakes and Sour Cream.
Although Tina Jo Stephens wasn't able to appear,
her BBQ Meatballs were a triumph at the showcase, and
Jennifer Cornbleet's demos included her signature
Flourless Chocolate Cake.
"So thank you, the team, crew, chefs, and especially
Cherie and Dan for making this wonderful event happen! ...All the
chefs were great - I learned heaps!"
- Veronique, New Zealand
If we've whetted your appetite for exquisite raw recipes, and you
want to see all of the demos and the celebrity chefs tricks and
tips, you will be able to see them all with the Chef Showcase
Replay service or DVD set (coming soon)!
Volunteer Spotlight
We'd also like to take a moment to thank our very special
volunteer, Su Ceccon. She's been the main "Grab
and Go" volunteer at our annual August event (both the
Vibrant Living Expo and the Chef
Showcase) for several years now, and we couldn't ask for a
more dedicated, personable, efficient, caring volunteer. Thank you
so much Su; we love and appreciate you!
Food Styling for
Photography
Our brand new Food Styling for Photography
class was a mega hit! Students learned so much from celebrity food
stylist Denise Vivaldo and our own gourmet raw
cuisine queen Cherie Soria.
Elaina Love and several other chefs who
are creating new recipe books and marketing materials told us this
class will help them save literally thousands of dollars, since
they will now be able to style their own food for the photographs
instead of paying someone else to do it for them!
It is said, "a picture is worth 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 even the best written
description of your foods possibly can. This new class is like no
other in the world, since it focuses entirely on plant-based foods.
In only 2-days students learned from the experts how to show off
their beautifully presented raw culinary creations specifically for
the media, including basic presentation and plating skills, and
making foods look stunning through use of color, texture, and
contrast. Students also explored saucing, building height and
movement, how food appears to the eye of the camera, the ins and
outs of propping and preparing for a shoot, tricks and techniques
for media food, elements of design for photography, the importance
of negative space, and much, much more! If you missed the class
this August, you can buy The Food Stylist's
Handbook by Denise Vivaldo at Living Light Marketplace.
And we will schedule another class TBA!
Class Schedules/Back to
School
September is Back to School at Living Light! We've got a great
lineup of classes coming up for the rest of the year - see the
Class Schedule section below. Now is the time to create a healthier
lifestyle, or launch your career in the raw food arena. We're
including a Cherie Soria video link to her talk about Raw Food
Career Choices on Monday Night Live @ Caf� Gratitude. We also have
two outstanding columns about our graduates in this month's
newsletter: Spotlight on Living Light Graduates features success
stories - this month we feature Chantale Roy, who is blazing a new
trail: bringing raw foods to the university level in Vancouver,
B.C. this fall! Spotlight on Living Light Authors begins this month
with a profile of Andrea "Andi" Griffith and her book, The
Fruits and Greens Diet, launched in August, along with a bonus
recipe from her book for Chocolate Raspberry Ganache. At Living
Light, we know that nothing demonstrates the effectiveness of our
classes and culinary programs more effectively than the successes
of our students. Living Light graduates go out into every corner of
the globe to make healthy living delicious. And we are now pleased
to be able to offer a Chef Referral Service program
to all Living Light graduates.
Blessings of Radiant Health,
Kristin Suratt, PR Director and the entire Living Light Team
|
2010
Class Schedule
Upcoming
Classes at Living Light
Science
of Raw Food Nutrition™ Series
September 1-16
Science of Raw Food Nutrition™ I: Sept 1-2
Science of Raw Food Nutrition™ II: Sept 3-7
Benefits of Raw Food Nutrition Educator Certification™: Sept
8-9
Science of Raw Food Nutrition™ III: Sept 11-14
Advanced Raw Food Nutrition Educator Certification™: Sept
15-16
Raw
Culinary Arts Associate Chef and Instructor™
Series
September 11-October 1
FUNdamentals of Raw Living Foods™ September 11
Sharpen Up Your Knife Skills!™ September 12
Essentials of Raw Culinary Arts™ September 13-17
Associate Chef and Instructor Training™ September 20-October
1
PLUS: Science of Raw Food
Nutrition™ I: September 18-19
Raw
Culinary Arts Associate Chef and Instructor™ Series and
Gourmet Raw Food Chef™ Series
October/November
FUNdamentals of Raw Living Foods™ October 9
Sharpen Up Your Knife Skills!™ October 10
Essentials of Raw Culinary Arts™ October 11-15
Science of Raw Food Nutrition™ I: October 16-17
Associate Chef and Instructor Training™ October 18-29
Ethnic Flavors in Recipe Development™ November 1-5
RawFusion Spa Cuisine™ November 8-12
Raw Event Catering and Elegant Entertaining™ November
15-19
PLUS: Essence of Raw:
November 6
PLUS: Essence of Abundance:
November 7
PLUS: Pastry
Arts-Unbaked!™ November 20-23
PLUS: Pastry
Arts-Unbaked!™ Level II November 27-30
Science
of Raw Food Nutrition™ Series
November/December
Science of Raw Food Nutrition™ I: November 29-30
Science of Raw Food Nutrition™ II: December 1-5
Benefits of Raw Food Nutrition Educator Certification™:
December 6-7
Science of Raw Food Nutrition™ III: December 9-12
Advanced Raw Food Nutrition Educator Certification™: December
13-14
Click here for more
information and to register, or call 707-964-2420 or
800-816-2319.
|
NEW!
Pastry Arts Unbaked! II
This class provides the opportunity to utilize all the skills
acquired in our popular class, "Pastry Arts-Unbaked!" in a playful
yet structured recipe development format. Students will have the
help of our team of expert instructors, including Living Light
dessert diva, Vinnette Thompson! In Pastry Arts Unbaked! Students
learn the principals involved in the use of binders, thickeners,
emulsifiers, and gelling agents, as well as the how to choose the
right sweeteners and fats for any given dessert recipe. They create
amazing recipes like Key Lime Pie, Tiramisu, Lemon Poppyseed Cake,
Mudslide Pie, sauces, meringues, fillings, and a whole lot more!
Nevertheless, most graduates of the course are begging us for the
next level, so here it is - get ready to create your own fabulous
desserts! You will be provided with supportive, expert guidance in
helping you develop your own recipes and translate favorite cooked
desserts into raw vegan desserts. It will be a fun, creative and
inspiring class created for dessert lovers and people
pleasers. This class will only be offered once a year, so don't
miss out-register today and be prepared for the best Holiday Season
ever!
Here is a taste of what to expect:
- Participate with other Living Light graduates and professional
instructors, including Vinnette Thompson in a fun and challenging
"think tank" of dessert creation!
- Become confident about preparing desserts of your own
design!
- Learn "dessert styling" - how to show-off your beautiful
dessert creations and even how to plate them for photography!
- Go home with a book of recipes and photos of all the recipes
you and your teammates created in the course.
Prerequisites: Associate Chef Training and Pastry
Arts-Unbaked!
Tuition: $1375
Click here to register
now!
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Living
Light Student Success Story - Chantale Roy
"The wonderful world of infinite
possibilities"
Chantale Roy has always been fascinated by all life forms. She grew
up on an 800 acre farm in Quebec, Canada. She understood quickly
that the Universe offered a world of infinite possibilities:
forests, fields, meadows, all full of treasures to discover and
explore.
Then after spending 15 years on her own farm while raising two
wonderful children she was challenged by life's experiences, and
faced a major crossroads. She had temporarily lost sight of the
''world of infinite possibilities'' and was feeling very down and
desperate. At that time, she was alone, with no home, no money, no
job, no credit card, not much faith left, and a broken heart.
A good friend of hers looked her in the eyes and asked: ''If you
had the chance to do one thing for yourself right now, what would
it be?'' ''I would go to Living Light!'', she said.
Fall 2004: Magic came back again - her friend lent her his credit
card to book a flight to San Francisco, some money came to register
for classes, and two weeks later she was at Harbin Hot Springs,
ready to discover again the world of infinite possibilities with
Cherie, Dan, Matt, Alicia, Patricia, Cassandra, Kristin, Julie, and
all of the amazing Living Light Angels.
During a month at Living Light, she recovered physically,
emotionally and spiritually. She had a clear vision: open a raw
food restaurant in her hometown. Rouyn-Noranda is a very cold area
with truly warm and open-minded people. Four months later, ''Tout
Cru Dans L'Bec'' opened. Her first small caf�/school/retail
business was offering a small thematic menu, organic produce,
books, kitchen tools, and a weekly class. A variety of 15 different
kinds of sprouts, greens, and wheatgrass were growing in her
facility to supply her business and customers. She had a great time
and a wonderful connection with her clientele, who quickly became
friends. She sold the business and moved to Costa Rica to
investigate a new venture.
In late 2005, she returned to Quebec to coach her 14-year-old son
in his self-healing with raw/living foods. A few months later, she
decided to relocate to British Columbia with her two young sons.
Another clear vision guided her, step by step: to design and open
''Rawfreshing Cuisine'' in the small town of Nelson, B.C. Again,
both the community and tourists were enchanted, discovering
delicious healing, nutritious living food and inspiring
classes.
In 2009, she moved to Vancouver, BC, and took over a raw chocolate
business: Rawsta Flora Organics. She developed a new line of
chocolate bars that are distributed throughout Canada and in some
U.S. stores. At the same time, she collaborated in designing and
developing more than 20 manufactured raw products, a raw deli and
caf� in downtown Vancouver. She trained and supervised quite a big
team as the Executive Chef of that project.
She is now contributing to different organizations through product
development, publishing a raw recipe book in French and English,
consulting, working as a personal chef, and participating at
retreats for The Work of Byron Katie. Teaching is her number one
priority so she can continue to remind her students about their own
"world of infinite possibilities".
Most recently, the University of British-Columbia (UBC) has decided
to offer an innovative introductory program of raw vegan cuisine as
part of their fall curriculum, and Chantale has been hired to
design and teach the program. Living Light has given birth, through
Associate Chef Graduate Chantale Roy, to yet another first: raw
food education at the university level! "Spending a month at Living
Light and returning again both as a student, and as a Kitchen Angel
during the Vibrant Living Expo has been a true healing experience
in my life," says Chantale. "It has helped me remember who I am. I
am free to create, to live, to love, and to be all that I am meant
to be. Thank you, Living Light!"
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SPOTLIGHT
on Living Light Alumni Author: Chef Andrea Griffith
Because so many of
our graduates have become authors, we've decided to do a regular
column spotlighting Living Light graduates and their books. Our
featured chef this month is Andrea (Andi) Griffith, and her new
book (just released in August 2010), The Fruit
and Greens Diet.
Andi has been teaching
raw food preparation in Sacramento area since 2004. Today she gives
chef demonstrations and motivational speeches throughout California
and Mexico, and has appeared on television, in magazines, and
newspapers. We are very proud of Andi, and we know she will
continue to educate and inspire people about the raw foods
lifestyle for years to come.
Andi says: "My life has always
revolved around food. I love eating it, sharing it and above all
preparing it. Before I attended Living Light, I had no idea what I
was doing. I wasted food and had no one with whom to bounce off
ideas. Since attending Living Light, my recipes have become simpler
yet infinitely more tasty. The instructors anticipated my
challenges and helped me to become the chef I am today. Living
Light is more than just another culinary school. It's a place of
acceptance. Because many raw food chefs first began their journey
due to illness, bad health, or weight problems, the classes cover
much more than just food preparation. At Living Light I learned all
about the science of raw food, knife skills and food handling. As I
progressed to more advanced classes, we as students were encouraged
to create our dishes, experimenting and adjusting the recipes.
Flavors combined well, and the tastes came alive! If anyone is
considering a chef school, they should include Living Light as part
of their program - one will not learn the fine art of gourmet raw
food preparation anywhere else!"
Chocolate Raspberry Ganache
Yield 8-12
slices
This pie was the First Place Prize
Winner of the 2008 Raw Pie Contest at Living Light's Vibrant Living
Expo and Culinary Showcase in Fort Bragg, California.
Pie
Filling
1 1/2 cups cocoa powder
1 1/2 cups maple syrup
2/3 cups coconut oil, warmed until
liquid
1/2 tablespoon raspberry
flavoring
24 fresh raspberries
Combine all ingredients in a
high-speed blender to achieve a smooth consistency. Pour mixture
into the pie crust and top with the raspberries. Refrigerate until
firm.
Hazelnut
Crust
1 cup hazelnuts, soaked
overnight
1 cup pecans
6 dates, pitted
1 tablespoon agave syrup
1 teaspoon cinnamon
2 tablespoons raw carob
powder
Pinch sea salt
In a food processor using the "S"
blade, chop pecans into a fine meal. Set aside. Chop hazelnuts into
a fine meal. Add dates, agave, cinnamon, carob powder, and sea salt
to the ground hazelnuts and chop until well mixed. Add ground
pecans and process until crumbly, yet sticky. Press mixture firmly
into a 9-inch pie plate or torte pan.
Tip! To liquefy coconut butter either place the jar in the
dehydrator and warm for about 10 minutes or place the jar in a bowl
of very hot water until liquefied.
"The Fruit and Greens Diet
is a treasure trove of helpful information that will make it easy
for anyone who wants to add more fresh fruits and vegetables to
their diet and live a healthier, more vibrant life. Andi's recipes
are delicious, easy to follow, and use ingredients that are
familiar. I can enthusiastically recommend this book to anyone,
whether they are just starting out on a healthy journey or are a
long time raw food enthusiast - it has something for
everyone!"
- Cherie Soria, author of
The Raw Food Revolution
Diet
|
Tips
from Cherie: Professional Recipe Protocol
Living Light Chef Graduate Lisa Dymond of High Vitality Cuisine in
Whitehorse, Yukon Territory in Canada sent some questions to Cherie
about recipe protocol, and since the answers might be helpful to
others writing recipe books or teaching classes, we are including
the questions from Lisa and answers from Cherie.
Q: Is it legal with copyright to use someone else's recipe in a
class hand-out?
A: Only if
you have permission and credit them.
Q: Do I need to write to every author & ask their permission to
print & share one of their recipes? (Of course, they are
credited in writing with being the creators of the recipe).
A:
Yes.
Q: If changes are made to the recipe what is the best indicator to
write: "Recipe by (name of original author)" (even though it's been
modified) "Recipe modified from Susy Q's original"
A: "Recipe
modified from Susy Q's original" or "Recipe inspired by" (name of
original author)
Q: How many changes to a recipe does it take before it becomes a
new original - one ingredient?
A: It
depends on how many ingredients the recipe has. If only 4
ingredients, I would say you have to change 50% (two ingredients
and/or significant changes to the amounts of the other ingredients)
but if the recipe has 15 ingredients, then 33% would be adequate.
Also, you must rewrite the directions or it is considered
plagiarism. Also change the title.
Lisa Dymond: Thank you! My
classes are going really well. I want to ensure that I'm doing
everything properly with crediting people, respecting legal
boundaries, and enjoying my own creativity, as well.
Cherie: Excellent - thank
you for respecting the work of others - when your recipes are
copied by others, you will appreciate these rules of
acknowledgement.
"I do appreciate the alumni
support for Living Light graduates. It is a feature that I let
people know about when they ask why I trained with Living
Light."
- Lisa Dymond, High Vitality Cuisine, Whitehorse, Yukon,
Canada
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Cherie's
Global Teleclass: Stay Young Longer
Stay Young
Longer was a very popular Global Teleclass, featuring
Cherie's personal experience and research on aging. This recording
is packed with "dos and don'ts" to help you become younger in body,
mind, and spirit. If you missed the teleclass, we are very pleased
to share it with you in this newsletter - click here to listen!
Here's what Christine of The Raw Project blog has to say about
Cherie's youthful appearance and energy:
"One of the main reasons I wanted to check out the Raw Health Expo
was to hear Cherie Soria speak in person. When she first came to
the podium, I almost didn't recognize her from the pictures I've
seen - she looked much younger and petite...a minute into her
lecture, she dropped a bomb that caused many of the attendees to
gasp, including me - she's 63 years
old. I wouldn't have guessed more than 40, her face was void
of wrinkles and she had the body of someone half that age, with
nothing sagging or wrinkling, her skin seemed smooth and firm, void
of age spots, sun spots, visible veins, and other fun things that
seem to happen with age. I've read a lot of impressive stories of
lasting youth in Get Fresh! and other raw publications, but it was
much more amazing seeing her in person and hearing her talk about
the lifestyle and what has contributed to her vitality."
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See
Cherie's Video from Monday Night Live: "Raw Food Career
Choices"
If you missed Cherie Soria at Shea
Lynn Baird's Monday Night Live @ Caf� Gratitude event in
Healdsburg, CA on September 6th, the video will is now
available.
Cherie's topic is "Raw Food Career Choices." As the "Mother of
Gourmet Raw Vegan Cuisine," Cherie is a natural on this topic.
She's been instrumental in helping Living Light graduates launch
successful careers in the raw food field for more than a decade,
and many Living Light graduates have become luminaries in the raw
food arena worldwide.
At Living Light, we're dedicated to the highest standards in
leadership, professionalism, and in-depth education in the art and
science of gourmet raw vegan cuisine. We are proud to say that our
students learn not only how to become accomplished gourmet raw
vegan chefs; they also learn how to create or expand their
businesses in a growing industry.
You can Watch Cherie's Video until September 22,
2010:
If you are already a subscriber of the Monday Night Live
newsletter, then just go to the link you received in the newsletter
mailing. If you are not a subscriber, you can sign up for the free
newsletter and then have access to all of the most recent videos as
they come out - for a week at a time. Shea has generously agreed to
leave Cherie's Raw Food Career Choices video up until midnight
Wednesday, September 22, 2010. Sign up for the free Monday Night
Live newsletter: www.MondayNightLiveEvents.com
Living Light graduates leave our programs with improved leadership
and teamwork skills, and are invariably healthier, stronger, and
more confident people in all aspects of life. Living Light is
dedicated to transforming lives, and provides a nurturing
environment for the learning process. That's why so many of our
students go on to become leading chefs, teachers, authors,
speakers, consultants, restaurant owners...the list goes on!
Don't miss this chance to hear all about how to create an exciting
career in the fast growing field of raw culinary arts!
|
Upcoming
Events
11th Annual World Vegetarian Festival
Weekend in San Francisco's Golden Gate Park on October 2-3,
sponsored by the San Francisco Vegetarian Society and In Defense of
Animals.
Be
sure to stop by the Living Light booth and say hello to raw food
divas Martine Lussier, Brenda Hinton, and Amber West who will be
sampling delicious chocolate pecan bar bites on Saturday from 2:15
to 3:15 PM. Delicious desserts including those yummy Chocolate
Pecan Bars, Coconut Dream Bars, and Chocolate Cardamom Cake will be
for sale both days!
Raw Bay Area's Healthy Holiday Survival:
A Fresh Approach to Holiday
Celebration
When: November 20, 2010
Where: First Congregational
Church in Oakland, CA
Time: 12:30-9:00 PM
Living Light Graduate and Chef Showcase Hot Raw Chef Heather Haxo Phillips of Raw Bay
Area has designed a fabulous event just in time for the holidays.
Bay area chefs will learn easy raw vegan foods to nourish you all
during the holiday season. There will be plenty of holiday
decorating tips, green gifts, and an elegant raw dinner. Featured
guests include raw food luminary Cherie Soria, Caf� Gratitude Head
Pastry Chef Gregory Manitsas, Shea Lynn Baird, author Diana Stobo
and others. Participating chefs include Living Light graduates
Jennifer Cornbleet, Patty Searl, and Heather Haxo Phillips, along
with other great chefs. Living Light, Whole Foods Market, and Caf�
Gratitude will be among the sponsors for this fabulous event - we
can't wait! Stay tuned for more details.
|
Lesley
Vanderhoof is Making a Difference at Living
Light
Living Light accounting assistant, Lesley
Vanderhoof, is our August Employee of the Month. Coworkers say she
is pleasant, a joy to work with, frank, and honest. They describe
her as friendly, funny and always willing to take on new
challenges.
Lesley truly cares about people, and it shows in many ways,
including her personalization of the employee mailboxes. Every
mailbox has a cute avatar or animal happily guarding each person's
mail.
Lesley is always willing to step in and help other departments when
needed and may be seen working in the Marketplace, the Caf�, and
helping call up affiliates to spread the word about the Chef
Showcase. On top of her many accounting responsibilities, Lesley is
an excellent salesperson!
Lesley is very creative and enjoys arts and crafts, including
crocheting. She loves to laugh and says she enjoys working at
Living Light because of her coworkers and the opportunity to win
Marketplace certificates. She is competitive in a good-natured way
and conscientious about her work.
Lesley is greatly appreciated by staff and management and is a
great asset to Living Light International.
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Chef's Corner
OatMila
with Bananas and Berries and Almond Mila
Muffins
Call for Recipes: We are creating
lots of delicious new recipes with the amazing chia seed product,
Mila. We welcome submissions of other recipes using this amazing
superfood product. Please submit your original recipe and photo of
the finished product. If chosen, your recipe will be published in a
future Living Light newsletter. Send submissions to: reception@rawfoodchef.com
OatMila with
Bananas and Berries
by Cherie Soria
Makes three 1-cup servings of
cereal; Yields 24 ounces without the fruit
● 1 1/2 cups whole oat groats, soaked in a quart of water for
24 hours rinse and drain (makes approx. 2 1/4 cups after
soaking)
● 1 3/4 cups water
● 3/8 cup Mila
● 3/8 cup black seedless raisins
● 1/2 teaspoon cinnamon
Garnish
● 1 bananas (1 cup, sliced)
● 1 cup sliced strawberries (may substitute
blueberries)
1. Put 1 1/2 cups of the soaked oats in blender with water, Mila,
raisins, and cinnamon and blend until smooth.
2. Add the remaining � cup soaked oats and pulse a few times to
just break the groats up a little. The mixture should have a
slightly chunky consistency.
3. Allow the OatMila to sit for 10-15 minutes before serving.
4. Serve each bowl with 1/3 cup of sliced bananas and 1/3 cup of
sliced berries.
NOTE: Will keep in the refrigerator in a sealed glass jar for 2
days. To serve warm, put the sealed glass jar into a bath of warm
water. Be careful - a chilled jar can break if put into hot water
too quickly. Start with tepid water and then increase the
temperature slowly. Never use very hot water with an untempered
glass jar.
Almond Mila Muffins
by Martine Lussier
Yield: 12 muffins
● 1/2 cup orange juice
● 1/4 cup dried apricots
● 1 ripe banana
● 1/2 cup packed pitted dates, room temperature
● 1 cup almond flour
● 1 cup Mila
● 2 apples, cored and shredded
● 1 medium zucchini, shredded and pulsed into small
pieces
● 1 cup chopped soaked and dehydrated walnuts
● 2 1/2 teaspoons apple pie spice blend (see note)
● 1 1/2 teaspoons minced orange zest (or 3 drops Citrus Fresh
Young Living Essential Oil)
Soak the dried apricots in orange juice for about 1 hour, and
finely chop. Using a food processor with the S blade, process the
soaked apricots with orange juice, pitted dates and banana until
smooth. Pour the mixture into a large bowl and add the almond
flour, Mila, shredded apples and zucchini, chopped walnuts, apple
spice blend and orange zest. Mix well by hand. Using 3/8 cup of the
batter per muffin, shape into 3-inch round shape, 1 inch thick. Put
them on a dehydrator tray with a nonstick sheet. Dehydrate at 125
degrees F for the first 2 hours, and reduce the temperature to 105
degrees F for another 6-8 hours. Remove the nonstick sheet and
continue dehydrating the muffins for about 24 hours or until
muffins are crusty on top but still moist inside. Serve warm or
allow them to cool and refrigerate in an airtight container. They
will last for 2 weeks in the refrigerator.
Note: To make the apple pie spice blend, mix the spices below
together. You will end up with more than is required for this
recipe, so it can be stored in a glass jar and is great to have it
available at any time.
Apple Pie Spice Blend
1 teaspoon ground coriander
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom seed
Click here to purchase or learn more about
Mila.
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email: info@RawFoodChef.com
phone: 707-964-2420 or 800-816-2319
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