In This Issue
FUNdamentals in Santa Barbara
Class Schedule
Vibrant Living Expo
Upcoming Events
Green Superfoods by Jameth Sheridan, N.D.
Making a Difference
Green Ideas from Living Light Staff
Living Light Interns
Living Light Marketplace
Living Light Cafe
Living Light Inn
Chef's Corner
Fall down the rain and rise up the sun.  Fall down the love to our hearts that are open.  To be standing like a tree with our roots down deep and our branches wide and open. 



Quick Links...


The 5th Annual Vibrant Living Expo and Culinary Showcase™, August 21-23, 2009
This Month's Recipes:

Kale-Apple Soup and Salad

Kale-Apple Soup and Apples & Pecans on Baby Kale with Italian Herb Dressing
Living Light Marketplace: Shop Online!



Naked Sponge by Twist

Keep your home clean and green this month!
Join Our Mailing List
Living Light International
Making Healthy Living Delicious!™

April 2009


You may unsubscribe from our newsletter at any time by following the link at the very bottom of this email.

The Green Revolution:  Be Kind to the Earth 

In honor of Earth Day, coming up on April 22nd, we would like to devote this newsletter to the power of green, and how embracing a "green lifestyle" contributes to planetary health!  At Living Light, we are proud that each of our four individual businesses has been created to embody the values we believe in - including organic raw vegan food, sustainable farming, earth-friendly products, ecologically sound business practices, and of course, the importance of teaching our students how to make beautiful gourmet raw vegan meals for themselves and their families, and empowering them to teach the benefits of the raw food diet with others around the globe.  One of the best ways to support the earth and its inhabitants is to eat raw vegan foods!  At Living Light we've made a lifelong commitment to environmental responsibility.  Our vision is to reduce our impact on the environment by teaching good environmental practices without sacrificing our standard of excellence.

Each of our businesses composts, recycles, uses vegan, non-toxic cleaning products and filtered water.  Living Light Café also uses compostable and biodegradable to-go containers and cutlery, and Living Light Marketplace features sustainable bamboo, recycled glass, and books and DVDs about nontoxic and environmentally safe housekeeping, organic gardening, permaculture, and more!  Living Light Inn is an environmentally conscious place to stay, leading the north coast hospitality industry in eco-friendly lodging including organic bedding, a full-house water filtration system, and energy efficient practices.  This month's newsletter also includes a fabulous segment on green superfoods by Jameth Sheridan, N.D., of Healthforce Nutritionals.

Just last month we asked some of our employees to share with us their ideas for including more green ideas in their lives, and ways to "green" our businesses even more, and we'll share some of their ideas with you this month.  We're also very excited about our first full six week training session for April/May, which will include an opportunity to take Science of Raw Food Nutrition™ I April 25 and 26 with Raw Food Doctors™ Rick Dina, D.C. and Karin Dina, D.C. and three advanced classes:  Ethnic Flavors in Recipe Development™, RawFusion Spa Cuisine™, and Raw Event Catering and Elegant Entertaining™.  The end of May brings the first opportunity this year to take Science of Raw Food Nutrition™ I, followed by Science of Raw Food Nutrition™ II, AND the Benefits of Raw Food Nutrition Educator Certification™ course.  Call enrollment for details on these exceptional classes and available discounts.

The 5th Annual Vibrant Living Expo and Culinary Showcase™ August 21-23 will definitely rock the world!  We are having a special FREE event and concert open to the public at the elegant refurbished Cotton Auditorium.  Headliners are John Robbins, author of Diet for a New America, and founder of EarthSave International; animal rights activist and former cattle rancher turned vegan, and author of Mad Cowboy, Howard Lyman; and internationally renowned pianist, Will Tuttle, who is also the author of The World Peace Diet.  We'll have dozens of other well known authors and health revolutionaries throughout the weekend with pre- and post- Expo events, and a 3-day film festival facilitated by Dorit of Green Lifestyle Film Festival fame!  See the Expo section for details and a special early registration offer!
 
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team


FUNdamentals of Raw Living Foods™ Intensive in Santa Barbara and Fort Bragg

FUNdamentals of Raw Living Foods™ with Cherie Soria and Martine Lussier
Where:  Santa Barbara, California
When:  Wednesday, June 3 (Check in 8:30 AM, Class time is 9:00 AM - 5:00 PM)
Tuition:  $365, includes lunch and samples
Location:  Unitarian Society of Santa Barbara
1535 Santa Barbara Street
Santa Barbara, CA 93101
(805) 965-4584

Call Living Light at 707-964-2420 to register, or register online at RawFoodChef.com

FUNdamentals of Raw Living Foods™ with Cherie Soria, Kari Bernardi, and Matt Samuelson
Where: Fort Bragg, California
When: Tuesday, August 25  (Check in 8:30 AM, Class time is 9:00 AM - 5:00 PM) - following the Vibrant Living Expo
Tuition: $365, includes lunch and samples
Location:  Living Light Culinary Center, Main Street, Fort Bragg, California

Take advantage of this opportunity to attend Living Light's entry-level class as a one-day intensive workshop.  This class is the first in the chef training series and is a prerequisite to most of the other courses. 
 
In this class, you will discover the magic of creating fabulous organic raw vegan cuisine for optimal health and rejuvenation!  Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes.  Learn to make healthy and delicious everyday favorites using whole, fresh, ripe, raw, organic foods.  See and sample rich nut milks and creams, appetizers and pates, cultured foods, smoothies, sauces, dressings, soups and salads, simple entrees, dehydrated goodies and snacks, and desserts.  Learn kitchen gardening and sprouting, basic knife techniques, and equipment use.  You will be provided a complete recipe folder and resource guide and will sample all the foods prepared during the class.  A delicious buffet lunch will also be served!  No prerequisites are required.  This class is open to participants of any skill level, novice to professional.  Tuition: $365

Register online or call 707-964-2420 to sign up today!


classClass Schedule
Classes sell out in advance, so please register early

Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

April 18-May 29, 2009
FUNdamentals of Raw Living Foods™ April 18-19
Essentials of Raw Culinary Arts™ April 20-24
Science of Raw Food Nutrition™ I: April 25-26
Raw Culinary Arts Associate Chef & Instructor Training™ April 27-May 8
Ethnic Flavors in Recipe Development™  May 11-15
RawFusion Gourmet Spa Cuisine™  May 18-22
Raw Event Catering and Elegant Entertaining™  May 25-29

Science of Raw Food Nutrition Certification™ Series

May 28-June 5, 2009
Science of Raw Food Nutrition™ I: May 28-29
Science of Raw Food Nutrition™ II: May 30-June 3
Benefits of Raw Food Nutrition Educator Certification™ June 4-5

FUNdamentals of Raw Living Foods™
In Santa Barbara, CA:  June 3

Associate Chef and Instructor Certification™ Series

June 6-26, 2009
FUNdamentals of Raw Living Foods™ June 6-7
Essentials of Raw Culinary Arts™ June 8-12
Raw Culinary Arts Associate Chef & Instructor Training™ June 15-26
plus:  Science of Raw Food Nutrition™ I: June 13-14

Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

July 4-August 14, 2009
FUNdamentals of Raw Living Foods™ July 4
Essentials of Raw Culinary Arts™ July 6-10
Science of Raw Food Nutrition™ I: July 11-12
Raw Culinary Arts Associate Chef & Instructor Training™ July 13-24
Ethnic Flavors in Recipe Development™  July 27-31
RawFusion Gourmet Spa Cuisine™  August 3-7
Raw Event Catering and Elegant Entertaining™  August 10-14
plus:  Pastry Arts-Unbaked!™  August 16-19, 2009
plus:  FUNdamentals of Raw Living Foods™  August 25

Science of Raw Food Nutrition Certification™ Series

August 26-September 3, 2009

Science of Raw Food Nutrition™ I: August 26-27
Science of Raw Food Nutrition™ II: August 28-September 1
Benefits of Raw Food Nutrition Educator Certification™ September 2-3

Associate Chef and Instructor Certification™ Series

September 5-25, 2009

FUNdamentals of Raw Living Foods™ September 5
Essentials of Raw Culinary Arts™ September 7-11
Raw Culinary Arts Associate Chef & Instructor Training™ September 14-25
plus:  Science of Raw Food Nutrition™ I: September 12-13

Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

October 3-November 13, 2009
FUNdamentals of Raw Living Foods™ October 3
Essentials of Raw Culinary Arts™ October 5-9
Science of Raw Food Nutrition™ I: October 10-11
Raw Culinary Arts Associate Chef & Instructor Training™ October 12-23
Ethnic Flavors in Recipe Development™  October 26-30
RawFusion Gourmet Spa Cuisine™  November 2-6
Raw Event Catering and Elegant Entertaining™  November 9-13
plus:  New Holiday Traditions with Raw Living Foods™ November 14-15

Science of Raw Food Nutrition Certification™ Series
December 4-12, 2009
Science of Raw Food Nutrition™ I: December 4-5
Science of Raw Food Nutrition™ II: December 6-10
Benefits of Raw Food Nutrition Educator Certification™ December 11-12

2009 Living Light Culinary Arts Institute Courses

with Jenny Cornbleet in Chicago

For more information or to register:
call Learn Raw Food, 800-870-4066

or visit www.learnrawfood.com

FUNdamentals of Raw Living Foods™
A Living Light Culinary Arts Institute Course
Whole Foods Market, 151 Rice Lake Square, Wheaton, IL
April 18, 2009, 9:00 am - 5:00 pm
Tuition: $325

Essentials of Raw Culinary Arts™
A Living Light Culinary Arts Institute Course
Whole Foods Market, 151 Rice Lake Square, Wheaton, IL
May 15-17 & 23-24 (5-day course)
Tuition: $1375

Testimonials for Living Light Culinary Arts Institute

"The chef program was liberating, fulfilling and supportive. It offered terrific tools & skills to support any level of experience in the culinary arena. Not only did it meet & exceed my expectations, but the staff and teachers provided expert advice and support materials to make any business happen quickly & efficiently in the real world"

"I highly recommend Living Light. You really feel a sense of family and commitment from all Living Light Staff. They want you to succeed, and they challenge you to reach greater heights of achievement while you are here."

Click here for more information and to register for classes

Stay at the comfortable, eco-friendly Living Light Inn and maximize your transformational experience! Space is limited at the Inn, so call 877-964-1384 (toll free) or 707-964-1384 for reservations.

Sign Up Now and Save! - The 5th Annual Vibrant Living Expo, August 21-23, 2009

The Vibrant Living Expo

Don't miss the 5th Annual Vibrant Living Expo and Culinary Showcase™ August 21-23 here on the majestic Mendocino Coast of Northern California!  We have the best line up of "raw talent" ever assembled, all presented with Living Light's trademark professional style and standard of excellence.  This event, cosponsored by The Institute for Vibrant Living, is designed to be both educational and entertaining: experience the wisdom of top health experts, the culinary magic of renowned raw food chefs, and presentations from motivational speakers, animal rights and environmental leaders.  Three days of non-stop education and entertainment will include a film festival with continuous film showings of many of the winning films from Dorit's Green Lifestyle Film Festival.

For the first time ever we are producing a special free event on Saturday evening, August 22nd at the gorgeous refurbished 800-seat Cotton Auditorium:  The Green Revolution, Healing Ourselves, Healing Our Planet, will feature keynote speaker and founder of EarthSave International John Robbins, author of The Food Revolution: How Your Diet Can Help Save Your Life and Our World, international bestseller Diet For A New America: How Your Food Choices Affect Your Health, Happiness, and the Future of Life on Earth, and Healthy at 100.  John will be joined by former cattle rancher and animal rights activist Howard Lyman, author of Mad Cowboy, with entertainment provided by the internationally acclaimed pianist and author of The World Peace Diet Will Tuttle.

This year's lineup of esteemed health experts includes Gabriel Cousens, M.D. and Shanti GoldsCousens, health educators Brian Clement, Ph.D. and Anna Maria Clement, Ph.D. of Hippocrates Health Institute; Viktoras Kulvinskas, the "father" of living foods; Doug Graham, D.C., Jameth Sheridan, N.D., Angela Stokes and Matt Monarch, The Raw Food Doctors™ Rick Dina, D.C. and Karen Dina, D.C., and motivational speakers Victoria Moran and Leslie Van Romer, D.C., among many others TBA.  Culinary magic will be provided by our own Cherie Soria, author of The Raw Food Revolution Diet, the incomparable "Raw Gourmet" Nomi Shannon, Rita Romano, pastry chef extraordinaire Vinnette Thompson, and Living Light chefs Elaina Love, Kari Bernardi-Ibsen, Matt Samuelson, and Martine Lussier.

Don't miss over 50 presentations in three days, great exhibitors, a Rising Star Chef Showcase, Rawsome Pie Contest, silent auction, Pre- and Post-Expo seminars including Doug Graham's Nutrition and Athletic Performance, fantastic gourmet raw food, music by reggae DJ Larry Hacken, harpist Joel Andrews, crystal bowl performer AwaHoshi Kavan, and more!  Many thanks to our sponsors, E3 Live, GetFresh, Healthforce Nutritionals, and The Stanford Inn for making this extraordinary event possible.  Click here and scroll down to the Sponsor section of our Expo web page for information about additional sponsorship opportunities.  Register online now for our early bird special rate of $165 for a three day pass (regular price $195).

Register now for the 2009 Vibrant Living Expo!

Interested in being a Vendor at the Expo?  Reserve your spot now - only a limited number of booths are available!  Click here and scroll down to the Vendor section of our Expo web page for more information.


Upcoming Events
Google Santa MonicaGoogle Santa Monica, June 2
Cherie is honored and delighted to accept an invitation to present her talk "The Raw Food Revolution" at Google headquarters in Santa Monica!  She'll be speaking to "Googlers" as they call themselves, and getting them excited about the concept of raw foods.  The presentation will go out to other Google locations via video conferencing.  It's an exciting and important new connection.  We know that Google is very good at getting the "buzz" out!

According to Google, the Santa Monica offices have grown to become one of the largest development centers in the United States.  Google Santa Monica engineers work on some of Google's hardest problems, in realms such as search quality, YouTube, Ads, Video and Photos.  Among Google's principles are active learning, and they encourage their engineers to spend 20% of their time on their own projects to inspire creativity.  We know that Cherie will inspire them to feast on fabulous gourmet raw foods!

Raw Spirit, June 5-7
Cherie Soria and Dan Ladermann will be among the esteemed presenters at two of the Raw Spirit events coming up this year:  Raw Spirit Santa Barbara at Live Oak Campground, which will take place Friday June 5 - Sunday June 7, and Raw Spirit Arizona at Watson Lake Park near Prescott, Arizona on Saturday September 26 - Sunday September 27.

Café Gratitude, June 29
Cherie will be a speaker at Café Gratitude's new Monday Night Live! on June 29 in Healdsburg, CA.  Café Gratitude has created this ongoing series to support educating the public about raw foods and sustainable lifestyles.  They are bringing raw food leaders to their venue to help in the development of an active, dynamic, informed, raw, health conscious community.  The evening begins at 6:30 PM with time to enjoy a delicious Café Gratitude meal before Cherie's talk and culinary demo at 7:30.  Cherie is excited to welcome the newest Café Gratitude to Northern California and to be a part of this project.  And, Café Gratitude owners Matthew and Terci Englehardt will be presenters at Living Light's 5th Annual Vibrant Living Expo and Culinary Showcase™ August 21 to 23rd. It's exciting to share our vision with other leaders in the raw community. As we say at Living Light, "Teamwork makes the dream work!"

Café Gratitude
206 Healdsburg Ave (inside the Olive Leaf)
Healdsburg, CA 95448
Phone: 707-723-4461

North American Vegetarian Society Summerfest, July 8-12
This summer, Cherie and Dan will be presenting at NAVS in Johnstown, PA.  Stay tuned for additional details!


Green Superfoods by Jameth Sheridan, N.D.
Founder, Healthforce Nutritionals
Jameth Sheridan Green superfoods are perhaps the single most important foods on the planet.  My definition of a superfood is an actual food substance that possesses unusual nutrient density and/or healing phytonutrients.  I do not consider otherwise healthy sustenance foods like grains, potatoes, legumes, seeds, and nuts to be superfoods, nor do I consider highly stimulating foods like raw cacao to be superfoods.  Some of my favorite superfoods include:
 
Grasses: The original superfoods that established the genre. Originally popularized by Ann Wigmore and Viktoras Kulvinskas, grasses are high in life giving chlorophyll, very alkaline, and famous for curing indigestion fast.  All grasses, even those wheat and barley, are gluten-free when in the form of grass.  However, be careful with tray grown grasses.  Those with gluten sensitivity can be affected if a kernel of wheat/barley/spelt/kamut gets accidentally put into the juicer.  I have seen this happen many times.
 
Algae: Alkaline, but not as much as grasses.  Algae is high in non-toxic, complete, low-uric acid forming protein (50-70%).  Algae is at the opposite end of the green food spectrum from grasses and other land greens.
 
Spirulina, Klamath and Blue-Green Algae
The history and research on the positive effects of Spirulina is immense!  It was known for giving Aztec runners strength and endurance.  It is an excellent source of B Vitamins including B-1, B-2, Iron, and Boron (for calcium utilization). It is high in the amino acid phenylalanine for mood elevation and appetite suppression. Unlike an isolated or synthetic vitamin product that may have few carotenoids in it, spirulina naturally contains several hundred carotenoids, including beta carotene, xanthopyll, cryptoxanthin, zeaxanthin, and leutin.
 
Extracts of Spirulina have been shown to inhibit AIDS and herpes viruses. Tobacco smokers have shown resistance to cigarettes when taking spirulina, which enhances activity of bone marrow cells, natural killer cells, macrophages, and T-cells.  Spirulina specifically feeds friendly bacteria (prebiotics).  When taking it alone, friendly flora increases.
 
Blue-Green Algae is the only known source of a unique pigment called phycocyanin.  One of phycocyanin's proven benefits is to both protect and regenerate the kidneys.  There are many substances, which include herbs and superfoods, that can flush the kidneys, but phycocyanin can actually help to rebuild them.  Of the blue-greens, Phycocyanin is found in the highest concentration in Spirulina (Manna and Azteca) and also found in significant quantities in Klamath Lake Algae.  Klamath Lake Algae is also a blue-green algae.  Like Spirulina, it is extremely nutritious, with a similar nutrient profile.  Since spirulina and blue green algae have different phytonutrient components, it is ideal to comsume both products.
 
Chlorella is an all green algae, with NO phycocyanin.  No phycocyanin means more room for chlorophyll, for which chlorella is the highest known source.  Much research has shown that chlorella is a particularly potent detoxifier of toxic metals including cadmium, mercury (from environment, silver fillings, and fish consumption), lead, radioactive uranium, barium, cesium, plutonium, dioxin, etc. Chlorella stimulates interferon production (which leads to the production of more macrophages and specifically T-cells) for increased immunity.
 
Sea Vegetables
Seaweeds are very rich in trace minerals not found in land plants. They are particularly high in minerals.  Kelp is the highest mineral food I am aware of, at approximately 40%.  Kelp has much more potassium than bananas. Kelp also contains vitamin D.  It has sodium alginate that removes heavy metals and radioactivity, binds cadmium, mercury, lead, radioactive uranium, barium, cesium, plutonium, dioxin, etc.  Kelp also contains non-toxic iodine, which displaces radioactive iodine and helps keep the thyroid healthy and organic.  Bound iodine is essential for cancer prevention.  Note that iodine in isolation can be lethal.  There is no known toxicity of iodine from eating Kelp.  Iodine is not toxic when in a whole food of vegetable origin.  Kelp is the highest in Iodine, but other sea vegetables also have large amounts of it (varying depending on the species).
 
Nettles
Nettles are extremely high in chlorophyll and are actually significantly more nutritious than grasses in many respects.  They are very high in minerals (2-3 times mineral content of grasses) and vitamins, including non-toxic iron, Vitamin C, and Silica.  The first time I had fresh nettle juice I was amazed at the immense energized feeling I got.  Nettles are a mild diuretic (removes excess water from the body).  They are particularly helpful for kidney health, arthritis, gout, allergies, and eczema.  Both the root and the greens are beneficial.  The root is particularly helpful for prostate health.  Nettles are another plant source of Vitamin D.

Horsetail
Also very high in minerals and probably the single best source of organic Silica, which is non-toxic and absorbable in whole horsetail.  Silica promotes healing and regeneration of cartilage, bone, hair, nails, lungs, skin, and helps prevent scar tissue.  Horsetail contains significant amounts of calcium and non-toxic iron (good for anemia) as well as beta carotene, B1, B2, B3, C, E, PABA, selenium, magnesium, phosphorus, potassium, zinc, manganese, and rhodium.  Horsetail is a mild diuretic and promotes kidney detoxification.  Unlike drug-based diuretics, horsetail does not cause a harmful loss of minerals - potassium, etc.  There are several types of Horsetail available.  Equisetum palustre is poisonsous and should not be eaten.  Equisetum arvense, when fresh, has the enzyme thiaminase in it and can destroy vitamin B1 in the body.  Horsetail either needs to be dried or heated to remove the thiaminase.  Be careful if you gather any herb from the wild.

Other Superfoods
Other superfoods include chickweed, amaranth leaves, moringa leaf, lamb's quarters, dandelion leaves, and blessed thistle.  Many other weeds are also super-nutritious with their own healing properties.  But remember, just because something is a plant does not mean it is a superfood!  Some plants are toxic and poisonous.  I encourage everyone to grow and consume as many superfoods as you can, whether from your own backyard, or in the form of a dried product.  They make a huge difference in your health.
 
For best effects, make sure your superfood product is from a reliable source.  There are many good choices, and also some less than optimum choices.  For over 20 years, I have designed and offered the best possible superfoods I can (such as Vitamineral Green™, Earth™, and MacaForce™) through HealthForce Nutritionals.
  
Bio
Jameth Sheridan, N.D. is a longtime Vegan, Raw Fooder, Herbalist, and holistic medicine researcher. He is an outspoken perfectionist on a deeply driven, on-going mission to uncover and spread truth, ethics, and full spectrum health.  He walks his talk, and fully embraces all aspects of a holistic lifestyle.


Monique Stockstill is Making a Difference at Living Light
Monique StockstillThe March winner of our employee "Making a Difference" campaign is Monique Stockstill.

Monique, Living Light's shipping and receiving diva, is our champion this month for her willingness to serve wherever she is needed and to do it with a smile!  She works very hard and treats people with loving kindness, even when she is rushed.  She is sensitive to the needs of others and always humble.

Monique loves animals and cares deeply about their welfare.  She also loves gardening and enjoys baseball, roller skating, and fire dancing!  Monique especially appreciates the supportive and inspiring staff at Living Light, as well as the great food.

Monique has been selected for Employee of the Month of March and is well deserving of this award.  She is greatly appreciated by both staff and management, and is a great asset to Living Light International.

 
We Make a Difference!
As part of Living Light's "You Make a Difference" campaign, we asked our employees to submit "green" ideas that could be implemented both in the company and in their personal lives.  The staff came up with some great green ideas we'd love to share with you!



● Shop at yard sales.  Participate in book exchanges.
● I will commit to riding my bike more and driving less.  Also I will buy less to-go items.
● Grow more organic foods.  Eat more organic foods and use green cleaning products.
● I am committing to walking more and driving less.  I also am going to be more diligent about recycling at home.
● Use candles at night instead of lights.  Maintain my car in good condition (Check oil, tires, etc.)
● Make my own cleaning products with basic non-toxic ingredients like baking soda, vinegar, lemon juice, etc.  No more toxic fumes and chemicals going down the drain!  Much cheaper than buying special products.
● Wash laundry and dry only 2 times a week.
● I started composting.  I grow my own garden.  I use a clothesline for drying when possible.
● I would like to stop using plastic water bottles, purchase green bottles and a water filter instead.
● I am recycling hazardous items at the hazMobile regularly i.e. fluorescent bulbs and batteries.
● I have already joined Climate Smart on my own account.

Here's what one Living Light employee had to say about "green" cleaning:
Making your own cleaners takes only a few minutes, and costs a lot less than buying commercial brand cleaners. They work great and you can feel good about using them. Here are two easy, economical green cleaning ideas that I have started using:

Tub and sink scrub:
Make a thick paste with baking soda and a bit of water.  Use some of the baking soda paste and scrub with a sponge or cloth, or for stubborn areas use a scrub brush, then rinse well.  This cleanser will scrub off soap scum and shine your faucets without any toxic fumes or chemicals.  (Note: do not use a scrub brush on chrome faucets or porcelain, it can leave scratch marks. Use a sponge or cloth.)

Glass cleaner:
1/8 cup Vinegar
1 cup Water
Mix in a spray bottle and spray on glass, then wipe clean with a soft cloth or newspaper.  My tip: For heavier cleaning (like a glass shower door) dip a damp cloth or sponge into full strength vinegar, rub surface clean, then rinse.

I got these ideas from Clean & Green, by Annie Berthold-Bond.  There are hundreds of other ideas in her book that I want to try out... perfect for spring cleaning projects!


Living Light Intern Mary Sandkamp
Mary Sandkamp received her Associate Chef and Instructor Certification over 2 years ago and recently returned from her home state of Minnesota to be a part of the Living Light Community.  Mary is now an enrollment counselor and, as part of her internship program, she also teaches monthly raw empowerment workshops with Living Light intern/pastry chef Meagan Ricks.  So far she has taught a Breakfast and Brunch class, a Valentine's Desserts class, and a Holiday Desserts class.  The next 3-hour class will be Asian Fusion! Yum!

"In preparing to teach classes for my internship, I have had the opportunity to consult with amazing chefs and instructors at Living Light and I am so grateful for the knowledge, techniques and inspiration they have shared with me.  I came here to Living Light to be a part of the Raw Revolution and I'm excited to continue on this journey as I build confidence to share my passion with the world!"

We're very glad to have Mary as part of our Living Light Team - she really does make a difference every day!
 

Living Light Marketplace
We're celebrating going green this month with these eco-friendly products!  When you make a purchase of $20 or more, you'll receive 2 FREE bamboo chopsticks sets or bamboo knife, fork, & spoon utensils sets!  Please specify your preference in the message box when ordering.


Clean & Green by Annie Berthold-Bond  $9.95
This book is filled with new and traditional ideas for living free of hazardous household products.  Create a "fantastic" cleaner and a "soft scrubber", clean produce effectively, eliminate mold without toxic disinfectants, discover the cleaning power of lemon, rhubarb and other plants.


Sushi Plate - Bamboo 
Small $13.50  Large $20.00

From the original bamboo cutting board company, Totally Bamboo, these sushi plates are a beautiful, functional, ecologically sound addition to any kitchen.


Bamboo Cutting Boards (Set of 2)  $13.95
This efficient, stylish board set by Totally Bamboo was designed for value and extensive use in mind.  The Hilo set is a great value, packaging together two small, flat grain Hilo boards that will make a perfect addition to your kitchen or fruit bar collection.  Dimensions: 9" x 6" x ˝"


Bamboo Cloth by Twist  $4.00
Bamboo and corn, an unlikely couple, yet undeniably better together than alone.  Once Twist put these two together, they found the perfect match to create a cloth that is ideal for all household cleaning, drying, and wiping and is 100% biodegradable.  These bamboo cloths are also machine washable, so you can use them again and again.  Each package contains three cloths.


Naked Sponge by Twist  $3.00
The Naked Sponge from Twist is made of cellulose, contains no dyes, and is 100% biodegradable.  Use the Naked Sponge for everything from spills to regular kitchen cleanup.  Each package contains two sponges.


Loofah Sponge by Twist  $5.00
The Loofah Sponge from Twist is an all-natural, two-sided sponge and is 100% biodegradable.  Use the sponge side for everything from spills to regular kitchen cleanup.  Use the natural loofah side for scrubbing when you need a little edge to get the job done.  Each package contains two sponges.


Shop Online Now!


Living Light Café
Living Light CafeWe not only offer delicious, organic, raw vegan food, we also use sustainable, biodegradable packaging for our take out orders.  The water we use for food preparation is purified and filtered.  Our clear to-go containers are corntainers, made of biodegradable corn.  Our cutlery is biodegradable potato fiber, and our straws are biodegradable corn.  Our napkins are recycled and biodegradable.  We also have recycled, biodegradable paper containers for things like raw ice cream.  All of our in-house packaging (for things like flax crackers and our house-made biscotti) is biodegradable corn packaging.  Even our trash bags and the bags we provide for customers are biodegradable "bio bags."  We also offer our customers the option of china plates and real cutlery if they are dining in our courtyard.  We provide bins in the café and in the courtyard so that our customers can separate items into categories:  Recycling, Compost Only, Compost-able Containers, and (smallest bin of all), Trash!  In addition, we donate all of our organic compostable produce to local gardeners.  Dishwashing and laundry soaps are biodegradable, and we use non-chlorine bleach and eco friendly cleaning products.  When you dine at Living Light Café you can rest at ease - the well being of both our customers and our planet is our highest priority!  You'll meet our new café manager, Wonder Schuster in next month's newsletter.  She just arrived and we're very excited to have her join our team!


Living Light Inn
Living Light InnLiving Light Inn is taking eco-friendly a step further by looking at our greenhouse gas emissions.  We're already reducing electrical usage with programs such as a laundry reduction program, a concierge service to turn the heaters on before guests arrive (so heaters are not on all day), use of CFL's (Compact Fluorescent Lighting), and reminders to customers to conserve while they stay.

We have also joined PG&E's ClimateSmart Program, to balance everyday greenhouse gases generated by electricity usage by investing in new California projects such as the conservation and restoration of redwood forests and capture of methane gas from dairy farms.

ClimateSmart will calculate the amount needed to make the Inn's greenhouse emissions associated with our monthly energy use neutral and then will add this amount to the Inn's energy bill.  100% of these additional funds go to California greenhouse gas reduction projects.  These projects are independently verified, registered and retired with the California Climate Action Registry.

Save money... book now!  Stay at eco-friendly Living Light Inn for two nights and get the third night free!  Join us anytime (including weekend nights) between March 1 and April 17, and watch the migration of the Gray Whales.  Enjoy wandering along the bluffs of the Mendocino Headlands or MacKerricher State Park just north of Fort Bragg to see whale spouts.  Hike in one of our 6 state parks, bike the beautiful coastal roads and trails, kayak or canoe up Big River, enjoy a glass of local award-winning organic wine, visit boutiques, antique shops, and local art galleries, or just curl up with a good book in front of the fireplace.  At night you'll sleep soundly and comfortably in all-organic bedding at the historic Living Light Inn - an elegant, yet cozy home away from home. Best of all, you will know that your raw vegan dietary needs can be deliciously accommodated at the Living Light Café!  Prices range from $220 to $350 for the 3 nights, pending availability.  We look forward to seeing you soon!

OR Join us for Earth Days 2009 from April 18 through May 1, and enjoy our hospitality at both the Living Light Inn and the Living Light Café and Cuisine To-Go.   Save money as you save the earth by staying at our eco-friendly inn for two nights and receive 2 savory all-organic, vegan meals at the cafe.  Spend $220 to $350 for a value of $260 to $390, pending availability.   We look forward to seeing you!

To make reservations, click the "Book A Room" link below or call 877-964-1384 (toll free) or 707-964-1384.

Book A Room at Living Light Inn


recipeChef's Corner:
Creamy Kale-Apple Soup
Apples and Pecans on Baby Kale with Italian Herb Dressing 

Creamy Kale-Apple SoupMake "green" your favorite color with these simple, yet delicious, soup and salad recipes.  They have similar ingredients and nutrient profiles, but are different in flavor, texture, and appearance!

Creamy Kale-Apple Soup

From The Raw Food Revolution Diet, by Cherie Soria, Brenda Davis, and Vesanto Melina
Yield: 2 1/2 cups/620 mL (1 hearty meal or 2 smaller servings)

This soup is a mainstay for many raw food enthusiasts because of its simplicity, excellent flavor, and high nutritional content.  You'll find this can be an almost daily favorite, with variations to suit your taste.  The orange juice gives sweetness to the soup.  For a less sweet soup, reduce or eliminate the orange juice and replace it with additional water or cucumber.

Nutrition Note
The soup is rich in vitamins and a multitude of minerals.  The kale and seeds are abundant in calcium and protein; oranges further increase the calcium content.

2 oranges, deseeded and coarsely chopped
1/2 cup (125 mL) purified water
1/4-1/3 cup (60-80 mL) sunflower seeds
4 cups (1 L) kale leaves, firmly packed
1/2 apple, chopped
1/2 green onion, coarsely chopped (optional)
1 tablespoon (15 mL) tamari
1/2 clove garlic, crushed
Pinch of cayenne
1/2 cup (125 mL) diced ripe tomatoes, or 1/2 apple, diced
2 tablespoons (30 mL) pumpkin or sunflower seeds (optional)

1. Combine the oranges, water, and sunflower seeds in a blender and process until completely smooth.
2. Add the kale, apple, optional green onion, tamari, garlic, and cayenne and process until thick and creamy.
3. Pour into soup bowls and garnish each serving with some of the tomatoes and a sprinkling of pumpkin seeds.  Serve immediately. Variations:  You can use a variety of vegetables in creamy green soups, such as bell pepper, celery, cucumber, fresh herbs, romaine lettuce, spinach, tomato, or zucchini.  If you like, you can even add fresh fruits (in addition to or in place of the apple).


Apples and Pecans on Baby Kale with Italian Herb Dressing
Recipe by Cherie Soria
Yield: 2-3 servings

This salad has basically the same ingredients and great nutrient profile as the Creamy Apple Kale Soup!

Italian Herb Dressing:
1/4 cup flax oil
1/4 cup orange juice
2 tablespoons lemon juice
2 teaspoons agave nectar
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon crushed garlic
1/2 teaspoon Himalayan crystal salt
1/8 teaspoon powdered mustard

Salad:
1 1/2 red apples, diced
1/4 cup (60 mL) pecans or walnuts, soaked and dehydrated
1/4 cup (60 mL) thinly sliced celery
1/2 pound (225 g) tender, young kale leaves or spring greens

1. For the dressing, combine all of the dressing ingredients in a bowl and whisk until creamy.
2. Add the apples, pecans and celery and toss well.
3. Arrange the greens attractively on a platter, heap the apple mixture on top, and serve immediately.  Variation:  For extra flavor, replace the flaxseed oil with an equal amount of Omega Nutrition's Orange Flax Oil Blend.



Raw Food Revolution DietLooking for more fantastic raw food recipes? 

Click here to purchase The Raw Food Revolution Diet for $21.95

Read John McCabe of Sunfood Living's testimonial for The Raw Food Revolution Diet:

"The Raw Food Revolution Diet
is a revelation.  I am recommending it as the first raw food recipe book people should own.  Anyone who truly desires knowledge about health should read it.  Cherie, Brenda, and Vesanto did a wonderful job in compiling needed information.

With Living Light Culinary Arts Institute, Cherie Soria has raised the bar on the standards of raw foods.  She has taken over nearly half of an historic two-story building in this small town on the Northern California coast, and has transformed it into a fully-staffed teaching facility with top-of-the-line equipment.

Living Light Culinary Arts Institute also holds workshops and seminars for those who can't commit to the full-length program, and for those who simply wish to learn how to make truly healthful food that tastes amazing.  Additionally, the Institute holds an annual Vibrant Living Expo each 4th weekend in August that includes many visiting authors, nutritionists, and natural foods experts."


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Living Light Culinary Arts Institute

Living Light International
email:  info@RawFoodChef.com
phone:  707-964-2420, or 1-800-816-2319
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Living Light International | 301-B North Main St | Fort Bragg | CA | 95437