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Graduates Shining their Light in the World - Tina Singleton

"I had found my mission: To use food as a way to bridge our differences and facilitate genuine human connection." Living Light graduate, Tina Singleton, is a multi-talented woman. A fashion industry professional turned international development worker turned farmer, she lived and worked abroad for many years. For 6 years she lived in Afghanistan before returning

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Categories:Catered Meal, Fort Bragg CA, Living Foods

Living Light Catered Holiday Meal - Nov. 16, 2017

You're INVITED! Living Light Chefs and culinary students will offer a beautiful four-course, plant-based meal on Thursday, Nov. 16th at our downtown Fort Bragg location. If you've never experienced the possibilities that a plant-based diet could offer, this special occasion is perfect for you. You'll be delighted and amazed at the way traditional dishes are

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Coming in June 2018 - Raw/Cooked Fusion Class

Building on our time-tested raw food curriculum, we will offer a hands-on, five-day seasonal course with the unique opportunity to explore various raw preparations and cooked techniques with whole foods.  These techniques will inspire you to create plant-based food with high integrity, showcasing exquisite flavors while optimizing nutritional value. In this workshop, you will be learning formula-based

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Living Light Goes to France

Living Light Goes to France In June of this year, Living Light traveled to Europe to spend time in the south of France and support former graduates in their culinary endeavors. For ten incredible days, culinary instructors, administrative staff and friends took in the sights, smells, tastes and sounds of southern France. Home base was

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Dynamic Duo - Brenda Davis and Vesanto Melina

Every day, and in countries around the world, more and more people are turning to a plant-based diet for reasons of personal health, environmental concerns, and to cultivate a compassionate lifestyle. The ‘seeds’ of this plant-based movement started sprouting years ago with visionary leaders that include Brenda Davis, RD and Vesanto Melina MS, RD. They

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Categories:Food, Food Love, Living Light Culinary Institute Blog, Recipes, Uncategorized

Warm Winter Fare - Red Lentil Miso Soup

Miso is a Japanese fermented paste made from soybeans, salt and grain – most commonly rice or barley – and a living culture that is used to initiate the fermentation process. The nutrient-rich soybeans are made more digestible by fermentation. Miso can be used to flavour many different dishes such as gravies, dressings, dips and

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Categories:Celebrity Raw Food Chefs, Cherie Soria, Culinary School, Fort Bragg CA, Gourmet Chef, Living Foods, Living Light Culinary Institute, Living Light students

Coming Full Circle

Nearly twenty years ago, at a hot spring in northern California, a raw food movement was born. Cherie Soria, founder of Living Light Culinary Institute, and her best friend Terri Zacanti began teaching students about the benefits of a raw vegan diet and how to prepare it as gourmet cuisine. As fate would have it,

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