Category Archives: Food

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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:Food, Food Love, Raw Chocolate Mousse, raw vegan holiday treats, Uncategorized

Chocolate Mousse with Raspberry Coulis

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:Cherie Soria Recipes, Essentials of Raw Culinary Arts, Food, Living Foods, raw food blog, Raw Food Recipes, Raw Food Tips, raw vegan recipes

RECIPE: Detox Juices for 2018

Green Giant Juice Yield:  3 cups 1 bunch kale, including stems ½ head romaine lettuce 1 cucumber, quartered lengthwise 1 apple 4 stalks celery 1 lemon, peeled 1. Juice all the ingredients. Serve immediately.  V-5 Juice  Yield: 3 cups 6 carrots or 2 apples 1 bunch kale, spinach, or parsley 1 cucumber, peeled and cut in

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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:Food, Food Love, gluten free recipes, Living Foods, Living Light Culinary Institute, Living Light Culinary Institute, Living Light Culinary Institute Blog, Living Light Instructors, Uncategorized

Living Light at the Oregon Eclipse Festival

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:Culinary Tips, Food, Science of Raw Food Nutrition
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Fun at Au Lac and Yummy Culinary Class

Traffic is something we just don't have in Fort Bragg, so I wasn't prepared for the congestion on the LA freeways!  But it is all worth it when we have the opportunity to meet great people like the ones at Au Lac in Fountain Valley on Friday night.  Many of them told us they have

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Categories:Culinary Tips, Food, Science of Raw Food Nutrition, Travel
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Raw Chef on the Road

Our fifteen city tour of California has begun!  We spent Saturday night camping in our solar-powered RV, Gracie ( we travel in grace), at Refugio State Park, a beach park north of Santa Barbara.  I  used to visit this park with my family when I was a kid.  This has so many wonderful memories of

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