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| Categories: | Food, Food Love, gluten free recipes, Living Foods, Recipes, Uncategorized |
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: | Celebrity Raw Food Chefs, Food Love, Gourmet Raw Food Chef, Living Light students, Raw Food Chefs, Uncategorized |
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: | Food, Food Love, Raw Chocolate Mousse, raw vegan holiday treats, Uncategorized |
Chocolate Mousse with Raspberry Coulis Yield: 6 servings This is sure to tickle your Valentine's fancy! Mousse 2 avocados, peeled and seeded 5 tablespoons cocoa powder 1/2 cup evaporated cane juice 1 tablespoon vanilla extract pinch of Himalayan crystal salt pinch cinnamon 1 pint of raspberries For the filling: Place the avocados, cocoa powder,
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| Categories: | Food, Food Love, Living Foods, Recipes, Uncategorized |
Thai Red Curry Kabocha Squash Soup by Vinnette Thompson Coconut Milk 4 cups shredded coconut 4 cups coconut water Soup Base 1 cup young coconut meat ½ cup orange juice 2-inch piece of ginger, peeled 1 stalk lemongrass, chopped 8 Kaffir lime leaves 2 tablespoons tamari 2 tablespoons lime juice 1 tablespoon tamarind paste 1
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| Categories: | Food, Food Love, Living Light Culinary Institute Blog, Recipes, Uncategorized |
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
We attended The Oregon Eclipse Festival this year with 40,000 like-minded souls to witness that extraordinary phenomenon. It was a powerful experience in many ways and we had the opportunity to share the profound health and planetary benefits of a plant-based diet. Omnivores, vegetarians, and vegans gathered at our demonstrations at the Nourishment Lab and
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| Categories: | Food, Food Love, Fort Bragg CA, Recipes, Uncategorized |
BY JAMES SANT | YIELD: 25-30 SERVINGS 1 ounce dry Sea Palm seaweed 2 pounds Gold Chanterelles, cut into 1½-inch julienne 1 pound King Oyster Trumpet stems, shredded into 1½-inch julienne 1 cup julienne coconut meat 1½ cups small diced red onion 2 teaspoons salt 3 Serrano chilies, diced 1 cup lime juice ½ cup
How to describe Martine Lussier? She’s a petite, highly energetic, determined, dedicated advocate of health and fitness. When she sets her mind to do something – she goes for it in a big way. When we first met her at Living Light nearly 10 years ago, she was a new student, seemingly like any other.
Blake Gardner has worked at Living Light for a relatively short time, but we are ever so grateful to have him here on staff as our demo coordinator. He has been a tremendous asset, not just because he is a hard worker and an extremely caring person, but because he's someone very special, who is
We’d like to share a raw food recipe designed especially for chocolate lovers this Valentine’s Day. Chocolate Almond Bark is made with raw vegan ingredients just perfect for our favorite love-filled occasion.February is the month to celebrate with hearts, flowers, and romance, and it just happens to be the wedding anniversary of two of our