Category Archives: Living Foods

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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: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: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: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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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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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:Cherie Soria, Living Foods, Living Light Culinary Institute, Organic Gardening, Science of Raw Food Nutrition
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Enhance Your Raw Food Diet with Home Grown Produce!

Lettuce Garden with Spinach

By Dr. Karin Dina, D.C.Spring is in the air and gardening season has begun in our home! Some of the many joys a raw food enthusiast experiences in Springtime are: preparing soil in raised beds to grow favorite garden vegetables, choosing the perfect vegetable starts, then planting them and watching them grow throughout the season.

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