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Categories:Food, Living Foods, raw food blog, Raw Food Recipes, Raw Food Tips, raw vegan recipes, Recipes, Uncategorized

RECIPE: Watermelon Tomato Gazpacho

By Chef James Sant, Culinary & Creative Director Yields 8 -10 Servings SOUP BASE 4 cups chopped vine- ripened tomatoes (approx. 5 medium tomatoes) 2 cups peeled and chopped red bell pepper 2 1/2 cups seedless, cubed watermelon 2 1/2 cups cucumbers, peeled and chopped 3/4 cup sweet onion, chopped ⅛ cup Nama Shoyu or

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Categories:Living Light students, Raw Food Chefs, Raw Travel, Uncategorized

Living Light Graduate - Johanna Sambucini

In celebration of our 20th Anniversary, we are connecting with graduates. This month we connected with Living Light Graduate, Johanna Sambucini LL: What drew you to plant-based/ raw food cuisine? JS: During my early twenties - “the college years” - I struggled with digestive issues, cystic acne, a hip injury, constant stress, dehydration, and extreme

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Categories:Food, Food Love, gluten free recipes, Living Foods, Recipes, Uncategorized

Spring Snap Pea Salad with Nasturtium Blossom Vinaigrette

Spring Snap Pea Salad with Nasturtium Blossom Vinaigrette by Chef Krista Poly (serves 2) Fresh sugar snap peas are a true spring treat. They are perfectly delicious picked straight out of the garden and really need no help. This simple little salad is another of my favorite ways to enjoy them. 1 cup sugar snap

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Categories:Essentials of Raw Culinary Arts, FUNdamentals of Raw Living Foods, Living Foods, raw food blog, Science of Raw Food Nutrition

Should You Go Raw?

By Vesanto Melina, MS, RD and Brenda Davis, RD When we look at the science, what do we learn about those who follow raw food diets? Do raw food enthusiasts fare as well or better than those on well-balanced vegetarian and semi-vegetarian diets? Is a raw diet appropriate for children? Must we be 100 percent

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Categories:Celebrity Raw Food Chefs, Food Love, Gourmet Raw Food Chef, Living Light students, Raw Food Chefs, Uncategorized

Living Light Graduate Shining Her Light - Nina Curtis

Living Light graduate, Nina Curtis, is a chef and culinary wellness consultant. She recently created 'herstory' on International Women's Day by spearheading a team of international women chefs who devised a sumptuous plant-based dinner for the esteemed James Beard Foundation. We caught up with Nina recently to ask her a few questions about her food

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Categories:Uncategorized

Spring Kale Coleslaw

Serves 3 - 4 Kale juice is higher in calcium that cow’s milk and higher in protein than animal flesh! Last year, Living Light organic gardening students planted kale in the Living Light garden and it is still producing, along with leeks and cabbage! Here is a great salad using all three of these easy-to-grow,

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Categories:Uncategorized

RECIPE: Living Light Vietnamese Phở

Vietnamese Phở with Asian Vegetables Serves 4-6 Phở Broth Ingredients: 8 cups organic vegetable broth 1/2 yellow onion, quartered 1/2 shallot 3 Cremini mushrooms 3 Shiitake mushrooms 4 cloves garlic 3/4" piece of ginger 1 cinnamon stick 1 whole star anise 1/4 teaspoon whole cloves 1/8 teaspoon fennel seeds 1/4 teaspoon black pepper 1/2 teaspoon

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