Author Archives: livinglightinternational

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Categories:Fort Bragg CA, Living Light Culinary Institute, Living Light Inn, MILA, Raw Travel
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Living Light Inn adds Continental Breakfast

Bagel Jam and Coffee

Just when you thought a stay at Living Light Inn could not possibly get any better, we've added a beautiful continental breakfast available to guests who stay at the Inn. There is no extra charge for the breakfast - it's simply another way to show our guests how much we appreciate them. Now you can [...]

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Categories:Associate Chef and Instructor, Cherie Soria, Living Light Culinary Institute, raw food blog, Raw Food Education
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2016 Associate Chef starts January 23!

For anyone who has always dreamed of attending Living Light in person and learning directly from Cherie and our team, we’ve scheduled one last complete Associate Chef and Instructor training here in Fort Bragg January 23 – February 12. Time is of the essence- we have only a few spots left ! Hurry—we don't want [...]

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Categories:Associate Chef and Instructor, Celebrity Raw Food Chefs, Living Light Culinary Institute, Living Light Instructors, Raw Food Chef, Raw Food Education
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Last Chance to Learn from Cherie in Person!

Cherie with Associate Chef Grads

Cherie Soria, founder and director of Living Light Culinary Institute, has been teaching vegetarian, vegan, and gourmet raw cuisine for over 40 years now. Vital and creative at 68, Cherie is turning her attention to running marathons, writing new books, and other projects (which we will reveal in due time!)She has made an important life [...]

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Categories:Celebrity Raw Food Chefs, Chef Showcase, Cherie Soria, Living Light Chef Showcase, Living Light Culinary Institute, Living Light International
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It’s Heirloom Tomato Season!

organic ripe tomatoes

 Fresh, vine-ripened tomatoes are starting to appear everywhere, even here in Fort Bragg at our local farmer’s market. It’s a season many of us long for – when the taste of the “real” tomato, grown outdoors in the sunshine, is once again at hand.Of course we want organic tomatoes – it’s important to avoid the [...]

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Categories:Living Light Culinary Institute, Organic Gardening, Personal Strength
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Simple Green Ideas for a Healthy Lifestyle

Dan and Cherie's Garden Bounty

Most of us who eat a clean, plant-based diet know that it’s good to live a “green lifestyle”. We may think we are doing a great job embracing an eco-friendly life, but there are always so many ways to improve. It’s fun to think of some of the different ways we can live a healthier, [...]

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Categories:Fort Bragg CA, Living Light Culinary Institute, Living Light Instructors, Living Light MarketPlace, Raw Food Education, Science of Raw Food Nutrition
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Top 10 Reasons to Stay at Living Light Inn

Living Light Inn Peace

By Dr. Karin Dina, D.C.Living Light Inn is an eco-friendly lodging choice for Living Light Culinary Institute students and conscious travelers visiting the scenic Mendocino coast in northern California. Most of our students over the years have stayed at the Inn while studying at Living Light and we've always heard nothing but praise about it. It [...]

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Categories:Associate Chef and Instructor, Cherie Soria, Gourmet Raw Food Chef, Living Light Culinary Institute, Living Light in the Media, Living Light students, Living Light students abroad
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Raw Food Chef Felix Schoener at Fivelements Puri Ahimsa

Felix food

Living Light graduate and internationally known raw vegan chef Felix Schoener told his mother he wanted to become a chef at age seven. His lifelong passion for food was strongly influenced by his mother, a 30 year vegetarian. He grew up with simple, healthy meals and the family had a huge garden with fresh vegetables, [...]

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Categories:Living Light Culinary Institute, Raw Food Education, Science of Raw Food Nutrition
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Dietary Guidelines Advisory Committee Focuses on Health AND Sustainability

James sant with fruits and veg

By Dr.Karin Dina, D.C.The USDA and U.S. Department of Health and Human Services publish updated dietary guidelines every five years based on recommendations from the Dietary Guidelines Advisory Committee. The Dietary Guidelines Advisory Committee (DGAC) is responsible for providing the Federal government with current research-based evidence on diet, health, and nutrition in a document titled [...]

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Categories:Cherie Soria Favorite Products, Living Light Culinary Institute, Living Light students, Organic Gardening, Raw Food Education
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Eating Weeds and Saving Money

Sergei Boutenko Wild Edibles

Guest blog by Sergei BoutenkoWhen the sun is shining and the weather is warm I rely on wild edibles for nourishment and save mega dollars on food in the process. Wild food is plentiful, healthful, free, and available everywhere and for everyone. On a typical summer day I’m likely to kick-start my morning with a [...]

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Categories:Living Light Culinary Institute, Living Light Instructors, Living Light students, Raw Food Education, Raw Food Tips, Science of Raw Food Nutrition
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5 Great Reasons to Add More Raw Fruits and Vegetables to Your Diet

organic kale and romanesco broccoli

By Dr. Karin Dina, D.C.Raw fruits and vegetables are well-known for their health promoting benefits. In fact, the current USDA MyPlate suggests that half of our diet be composed of fruits and vegetables! Here are many of the reasons why:VitaminsFruits and vegetables contain many important and synergistic vitamins. Good examples include vitamins C and E. [...]

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