In This Issue
1. Class Schedule
2. Pastry Arts - Unbaked!
3. FUNdamentals After the Expo
4. New Knife Skills Series
5. Vibrant Living Expo
6. Traveling Green Lifestyle Film Festival
7. Cherie on the Radio
8. World Vegetarian Day
9. Making a Difference
10. Living Light Marketplace
11. Living Light Inn
12. Chef's Corner
Quick Links...

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

Corn Salsa

Fresh Corn Tortillas
Living Light Marketplace: Shop Online!

Featured product:
 Deluxe Mandoline Slicer/Grater

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Sponsors of the 5th Annual Vibrant Living Expo and Culinary Showcase:

Living Light International
Making Healthy Living Delicious!™

August 2009

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We couldn't be more delighted about the fantastic line-up of talent and expertise we've gathered for this year's 5th Annual Vibrant Living Expo and Culinary Showcase™ here on the breathtaking Mendocino Coast of Northern California! You'll have the opportunity to choose from over 80 presentations in 3 days, including culinary demos by your favorite top chefs, the Traveling Green Lifestyle Film Festival, a Rising Star Chef Showcase, a Rawsome Pie Contest and Auction, fabulous Pre- and Post-Expo seminars, great exhibitors, fantastic gourmet raw food, a raffle and silent auction, and music by world famous concert pianist and author, Will Tuttle, Reggae DJ Larry Hacken, harpist Joel Andrews, and extraordinary crystal bowl performer AwaHoshi Kavan among other entertainments.

We are very grateful for our generous sponsors this year, including Gold Sponsor Stanford Inn By the Sea, Silver Sponsors Vision Industries E-3 Live, HealthForce Nutritionals, VegNews, and The Fresh Network, and Bronze Sponsors Hippocrates Health Institute, Excalibur Dehydrators, Transition Nutrition, and Harvest Market, as well as other generous donors including Visionary Culture Radio, Guayaki Tea, The Cancer Resource Center of Mendocino County, and Frey Vineyards. Because of them, we are able to produce the most professional yet dazzling event we've ever created! This is definitely the "year of living vibrantly"! Our speakers are a group of cutting edge health experts, visionaries, and authors who will captivate you with their warmth and depth of knowledge. On the culinary front, we're excited about each and every chef who will share favorite recipes, tips, techniques, and talent! Please check the presenter roster below for a tantalizing taste of the 5th Annual Vibrant Living Expo and Culinary Showcase™ August 21-23!

We're also excited about our newly constructed Abundant Health classroom and film venue, and the fabulous Cotton Auditorium event on Saturday night: "The Green Revolution: Healing Ourselves, Healing the Planet". You'll hear keynote speaker John Robbins, founder of EarthSave International and author of Diet for a New America, The Food Revolution, and Healthy at 100, along with the man who dared to tell the truth about the cattle industry, animal rights activist Howard Lyman, aka "The Mad Cowboy", and an address by Living Light director and author of The Raw Food Revolution Diet, Cherie Soria. Enjoy an enlightening evening with these three inspirational speakers and a concert by internationally known pianist Will Tuttle, author of The World Peace Diet.
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team

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

Gourmet Raw Food Chef Certification™ Series:

Raw Event Catering and Elegant Entertaining™  August 10-14
plus:  Pastry Arts-Unbaked!™  August 16-19, 2009
plus:  Basic Knife Skills 101:  August 24 (morning)
plus:  Knife Skills 102:  August 24 (afternoon)
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:  Basic Knife Skills 101:  September 6 (morning)
plus:  Knife Skills 102:  September 6 (afternoon)
plus:  Science of Raw Food Nutrition™ I: September 12-13
plus:  Precision Knife Skills and Decorative Cuts 201:  September 19

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
Basic Knife Skills 101:  October 4 (morning)
Knife Skills 102:  October 4 (afternoon)
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
Precision Knife Skills and Decorative Cuts 201:  October 17
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
plus:  Pastry Arts - Unbaked!™  December 1-4

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

FUNdamentals of Raw Living Foods™
A Living Light Culinary Arts Institute Course
Whole Foods Market - Lakeview, 3301 N. Ashland, Chicago, IL
August 8, 2009
Tuition:  $365

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.

Pastry Arts - Unbaked!™
Cherie Soria says, "I bow to the genius of Vinnette Thompson, our lead instructor for Pastry Arts - Unbaked!™ In my opinion, she is THE most talented raw food pastry chef in THE WORLD!"

Our students were very excited about our debut Pastry Arts - Unbaked!™ workshop last summer, and were grateful both for the exciting recipes and for the invaluable secrets we shared about dessert production. Exciting "tricks of the trade" included learning about which binders, thickeners, gelling agents, and emulsifiers were best for achieving desired textures, as well as how to choose the perfect sweetener to enhance the flavor, texture and appearance of each dessert. Many students had never used ingredients like cacao butter, Irish moss, or maca, and they were thrilled with what they learned about the properties of each ingredient. An added bonus: none of our pastry arts students will ever again dread the thought of opening a young coconut, since each student got plenty of practice learning that particular skill - so important in making wonderful raw desserts! Most of all we had an amazing time "playing" with desserts together. Students not only got to make and sample great desserts, but also catered an elegant dessert reception for Living Light alumni and Expo presenters on the Friday night after the class. Having the class right before the Expo was perfect - advanced students could take the class, have the opportunity to enter the Rawsome Pie Contest, AND enjoy the Vibrant Living Expo. It was a sweet experience for all!

This year, we are offering two Pastry Arts - Unbaked!™ classes: August 16-19 (right before the Vibrant Living Expo) and December 1-4.

Prerequisite:  Associate Chef and Instructor Training™ Series

Click here for more information or to register for Pastry Arts - Unbaked!™

FUNdamentals of Raw Living Foods™ Following the Vibrant Living Expo
Stay after the Vibrant Living Expo and join Cherie Soria, Martine Lussier, and Matt Samuelson for the first level of Living Light Training!

FUNdamentals of Raw Living Foods™ with Cherie Soria, Martine Lussier, 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 Arts Center, Main Street, Fort Bragg, California

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

Take advantage of this opportunity to attend Living Light's entry-level class.  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!

Sharpen Up Your Knife Skills!™

At Living Light we are continually thinking of new ways to enhance our curriculum and provide everything our students need in order to be able to follow their dreams as they return to their communities.  Our goal has always been to support students in developing their ability to create delicious meals for themselves and their families, as well as to share with others the benefits of the raw food lifestyle.  With our new one-day FUNdamentals of Raw Living Foods™ format, we are now able to honor student requests by offering our newest three part series:  Sharpen Up Your Knife Skills!™

The first two parts of the series, Basic Knife Skills 101 and Knife Skills 102 will be offered on the Sunday immediately following each FUNdamentals™ class, so that when students begin hands-on training during Essentials of Raw Culinary Arts™ their knife skills will be properly "honed" and they will have increased confidence as they continue with their education.  Or, students may opt to take the knife skills series at a separate date, depending on personal schedule and finances.

The 3-Part Sharpen Up Your Knife Skills!™ Series (which will include Precision Knife Skills and Decorative Cuts 201) are included in the core curriculum required to complete the Gourmet Raw Food Chef Certification™ and Raw Culinary Arts Professional Chef Certification™ programs.

When you register for any of the Sharpen Up Your Knife Skills!™ classes at the same time as the 3-part Associate Chef and Instructor Training™ Series, you will receive 10% off on all classes!

When you register for any of the Sharpen Up Your Knife Skills!™ classes at the same time as the Gourmet Chef Training™ Series, you will receive 15% off on all classes!

Sharpen Up Your Knife Skills!™ is designed for all levels of expertise, from novice through professional instructor - taking a progressive approach to the development of knife skills through demonstration, hands-on practice (not in all classes) and reference materials. Basic Knife Skills 101 and Knife Skills 102 provide all necessary equipment with the exception of the required text. The 200 series requires that the student provide their own knives and chef wear.

We have 3 classes, which must be taken in order:
● Basic Knife Skills 101
● Knife Skills 102
● Precision Knife Skills and Decorative Cuts 201

Testimonials for Sharpen Up Your Knife Skills!™

Taking the basic knife skills class was very helpful to me.  Reviewing all my weak points and taking them to a better understanding about the how and why to do it right was a truly remarkable experience and [I'm] looking forward to the advanced class. 
-  A. R. from Mexico
The hands on work with personal attention from the "cutting edge experts" at Living Light really allowed me to solve a problem I'd been having with my knife technique.  The time spent was truly worthwhile.
-  B. McC. from California
I have been teaching raw food classes for nearly 5 years.  It wasn't until Cherie mentioned the knife skills 101 class that I realized I needed to review.  We are starting a catering business and definitely saw the need to refresh my own personal skills.  In class I learned the proper ergonomics, safety, knife holding techniques.  If you are venturing into the Raw Food world this class is a must!  You will learn how to be able to work hours and days at a time without fatigue.  Knife safety and handling is critical to your success in order to be able to teach others.
-  S. F. from Nevada
As a novice chef, Basic Knife Skills 101 and Knife Skills 102 were so helpful in my developing efficient and safe knife handling skills.  I had bad habits!  The instruction was informative, and the one-on-one time with professional chefs during the hands-on portion was worth the cost alone.
-  K. F. from Northern California

Click here for more information or to register for Sharpen Up Your Knife Skills!™ Series

The 5th Annual Vibrant Living Expo and Culinary Showcase™, August 21-23!

Living Light has always "put the sizzle" in raw foods, and now we have have the "hottest" line-up of raw food experts and culinary artists anywhere coming to Fort Bragg for the 5th Annual Vibrant Living Expo!

You'll drive through majestic redwoods to arrive here on the Mendocino Coast, and marvel at how pristine this area has remained; from the historic village of Mendocino to the sweeping vistas north of Fort Bragg, this is truly one of the most spectacular areas on the West Coast. The town of Fort Bragg is friendly and welcoming with lots of shops, art galleries, and boutiques, beautiful seaside vistas, and lots to see!

Living Light Center in The Company Store on Main Street in Fort Bragg is the hub of a renewal going on downtown: two fantastic art galleries, Bamboo Gardens Spa, where you can hot tub, sauna, and get a massage, great raw food at Living Light Café, even a hair salon with vegan products offering 10% off for Expo attendees. There's also an organic coffee shop and Mendo Bistro restaurant, a popular evening destination, which offers organic salads and other vegetarian items. You'll find the Vibrant Living Expo to be a memorable and rewarding experience for years to come!

Here's what Frederic Patenaude, author and popular raw food teacher has to say about our Expo:

"What if there was a live event that was not only superbly organized, but also featured excellent speakers... I've been to a lot of raw food festivals and events and let me tell you that none can rival the Vibrant Living Expo, organized by Cherie Soria and her team, on August 21-23, in Ft. Bragg, Northern California"

Here is our unparalleled line-up for 2009:
(Click on individual name to view bio)
Jan Allegretti, Joel Andrews, Kari Bernardi-Ibsen, Tamera Campbell & Michael Saiber, Anna Maria Clement, Ph.D., L.N.C., Brian Clement, Ph.D., L.N.C., Patricia Cramer, Jennifer Cornbleet, Karin Dina, D.C., Rick Dina, D.C., Matthew and Terces Engelhart, Annmarie Gianni, Kevin Gianni, Dr. Doug Graham, Andrea Griffith, Kirsten Gum, Heather Haxo Phillips, Barry Horton, AwaHoshi Kavan, John Kohler, Deborah Koons Garcia, Viktoras Kulvinskas, Dan Ladermann, Thomas Lodi, M.D., Elaina Love, Martine Lussier, Howard Lyman, Matt Monarch, Victoria Moran, Paul Nison, Terry Nieves, Happy Oasis, Frederic Patenaude, Priya (Paul Turner), Stephanie Raya, Janie Rezner, John Robbins, David Ross, Jenny Ross, Rod Rotondi, Matt Samuelson, Petra Schulte, Nomi Shannon, Jameth Sheridan, N.D., Ronnie and Minh Skurow, Cherie Soria, Jeff Stanford, Angela Stokes-Monarch, Vinnette Thompson, Dr. Will Tuttle, Don Weaver

Two Pre-EXPO Workshops:

Take a Walk on the Wild Side
Discover Raw Green Superfoods from the Ocean! Local seaweed harvester Terry Nieves of Ocean Harvest Sea Vegetable Company will take you on an exciting field trip adventure along the ocean at low tide in a brand new pre-Expo workshop!
August 20, 8:00 AM-12:00 PM
$95 (Water sock rentals available for $3 a pair - please reserve ahead)

Nutrition and Athletic Performance
Spend two full days with Dr. Doug Graham, D.C. on August 19-20 for an amazing and informative seminar Nutrition and Athletic Performance.
$499 - or special deal of $449 - save $50 on the admission price for this seminar when you purchase a 3-Day Expo pass.

Click here for more info about our Pre-Expo Workshops

Five Post-EXPO Workshops:

Basic Knife Skills 101
With Living Light Chefs
Monday, August 24
9:00 AM - 1:00 PM

Knife Skills 102
With Living Light Chefs
Monday, August 24
2:30 PM - 5:00 PM
Prerequisite:  Basic Knife Skills 101

FUNdamentals of Raw Living Foods™

With Cherie Soria and Living Light Chefs
Tuesday, August 25
8:00 AM-6:30 PM

Special Seminar with Viktoras Kulvinskas
Monday, August 24
9:00 AM-1:00 PM
$95 Advance, $125 at the door

Introduction to Raw Food Nutrition
With Rick Dina, D.C. and Karin Dina, D.C.
Monday, August 24
2:00 PM-6:00 PM
$95 Advance, $125 at the door

Click here for more info about our Post-Expo Workshops

Don't miss over 50 presentations in three days, great exhibitors, a Rawsome Pie Contest, silent auction, fantastic gourmet raw food, parties, music by reggae DJ Larry Hacken, harpist Joel Andrews, crystal bowl performer AwaHoshi Kavan, and more! Many thanks to our sponsors, Gold Sponsor Stanford Inn By the Sea, Silver Sponsors E3 Live, VegNews, HealthForce Nutritionals, and The Fresh Network, and Bronze Sponsors Excalibur, Transition Nutrition, Hippocrates Health Institute, and Harvest Market for making this extraordinary event possible.

Register now for the 2009 Vibrant Living Expo!  Register online at or call 707-964-2420 or 800-816-2319.

Traveling Green Lifestyle Film Festival at the 5th Annual Vibrant Living Expo and Culinary Showcase, August 21-23!
Cherie and Dan had a wonderful time at the Green Lifestyle Film Festival produced by Dorit of Serenity Spaces in March of this year. And the good news is: we are delighted to announce that many of the great films shown at the Los Angeles event will be a part of the Traveling Green Lifestyle Film Festival at the Vibrant Living Expo and Culinary Showcase™ this summer! We are adding an Abundant Health Classroom to our already amazing facility here in The Company Store in Fort Bragg, and we'll have a special film venue set up in our new space for continuous showings of the selected films throughout our three day event. Attendees will be able to choose between a talk, a culinary demo, or an amazing thought provoking film! Newsflash!!! Deborah Koons Garcia will be on hand to introduce her groundbreaking film The Future of Food and show a a film clip from her soon to be released Soil in Good Heart.

We believe it's vitally important for everyone to promote these films by sharing them with others, donating them to public access television, local libraries, school groups and other worthwhile organizations. They are a valuable and important resource for getting the word out about the raw lifestyle and how we can all make a difference on the planet in health, consciousness, and sustainability.

Among the excellent films we will screen are: Mike Anderson's Healing Cancer from the Inside Out; Howard Lyman's Mad Cowboy: The Docmentary (with writer/cinematographer Michael Tobias); Alex and Nicolas Ortner's Simply Raw: Reversing Diabetes in 30 Days (with director Aaron Butler); John Robbins' Diet for a New America (producers Judy Pruzinsky and Ed Schuman); producer, writer, director Deborah Koons Garcia's incredible documentary film The Future of Food and a film clip from her soon to be released film Soil in Good Heart, and Lionel Friedberg's A Sacred Duty.

The Green Lifestyle Film Festival celebrates filmmakers who dedicate their talents, income, and energy to examining what sustainability really means.

Register Now for the Vibrant Living Expo!

Radio Interviews with Cherie Soria
Hear Cherie on Raw Spirit Radio direct from the Bodhisattva Lounge at Raw Spirit Festival in Prescott, Arizona earlier this year. Hosts Kennedy Carr and Kashi Stone conduct an interview with Cherie at Raw Spirit - get the skinny on Living Light, the Expo and more! Click here to listen.

Cherie Soria will be interviewed live on Women's Voices
Monday August 10 from 7:00 to 8:00 PM PST

Artist, poet, and radio show host Blake More will interview Cherie on Women's Voices, live from the Mendocino studio of listener supported community radio station Blake is the creator of the first ever bio diesel ART CAR Eartha Karr! See the car at the Vibrant Living Expo and hear the interview on Women's Voices on KZYX! Mark your calendars for Monday, August 10th at 7:00 PM PST, streaming live at This will be a great in-depth interview with the "Mother of Gourmet Raw Cuisine."

World Vegetarian Day Celebration
San Francisco, October 3-4, 2009
Join us at the 10th Annual World Vegetarian Day Celebration in San Francisco's Golden Gate Park, sponsored by the San Francisco Vegetarian Society and In Defense of Animals. Cherie and her team will be doing a culinary demonstration titled, "A Mexican Fiesta" on Saturday, October 3 in the Main Hall and share her secrets of "Making Healthy Living Delicious" on Sunday, October 4. Living Light will also serve a gourmet raw vegan Mexican Meal at 6:45 PM Saturday night and will donate the first 25 meals to the 2009 World Vegetarian Day Celebration. Tickets for the meal are limited, so buy tickets now, while they last.

If you are attending World Vegetarian Day, you can purchase your Gourmet Raw Mexican Meal dinner in advance for $25, click here to purchase on the Living Light Website, or purchase at the Living Light Booth the day of the event. Buy early - we sold out last year!!!

Living Light Raw Vegan Menu for Saturday:  Mexican Fiesta
Hibiscus Cooler
Spicy Flax Corn Chips
Gazpacho Soup
Romaine Boats with Guacamole
Vegetable Enchiladas with Chili Colorado Sauce
Mexican Seasoned Cabbage "Rice"
Chocolate Orange Flan

Other luminaries at the event will be John Robbins, Dr. Dean Ornish, Dr. Milton Mills, and Howard Lyman. This is a fun and enlightening event and well worth the trip to San Francisco!

Mellissa Sale is Making a Difference at Living Light

For the month of July Living Light is pleased to honor Accounting Assistant, Mellissa Sale, as our Employee of the Month. Mellissa is regarded by both mangers and employees at Living Light as cheerful, hardworking, detail oriented, easy to get along with, helpful, out-going, motivated, positive, likeable, and always willing to take on new tasks.

Mellissa appreciates working at Living Light because, she says, "everyone here is so wonderful!" She is devoted to her boys and knows the importance of teaching them to be responsible adults. Mellissa also enjoys participating in sports like baseball, and loves to crochet, cross-stitch, and garden. Her favorite animal is the elephant!

Mellissa always does a good job at everything and does it with a smile. She works hard and is conscientious about getting things done in a timely way. She has a great sense of humor, is thoughtful, and really cares about the needs of others.

Living Light employees and managers selected Mellissa as Employee of the Month of July and we agree, Mellissa Sale is well deserving of this award, and we want you to know how much we love and appreciate you, Mellissa!

marketplaceLiving Light Marketplace
There's a new book out that you're going to want to add to your library.  It's the latest work by Jennifer Cornbleet, a Living Light Chef and Instructor who has been a good friend and colleague of Cherie's for many years now. This book is filled with tantalizing, easy-to-prepare desserts that will delight family, friends, and everyone you know, both for everyday pleasures and special occasions. We're very proud of the beautiful and professional books Jennifer and Cherie's publisher Book Publishing Company produce. It is with great pleasure and confidence that we recommend her latest culinary creation!

Raw for Dessert
by Jennifer Cornbleet $14.95

If you search the Internet for 'sugar-free desserts' or 'healthy desserts' most of the recipes you find are filled with chemical substitutes. What's healthy about that? Nothing!

As a result, a lot of people think that eating 'healthy' means they have to cut out desserts and sweet treats entirely... but it's just not true! And that's exactly why Jennifer created Raw for Dessert and filled it with amazing no-bake recipes like these:

● Caramel Apple Stacks
● Pineapple Upside Down Cake
● Coconut Cream Pie
● Pine Nut Caramels
● Cookies n' Cream Ice Cream
● Knockout Brownie Sundae

Click here to order today!

Here's a perfect example - Jennifer's Chocolate Cake with Fudge Frosting. You can whip it up in a matter of minutes for a sweet finish to even the most challenging day.

Chocolate Cake Recipe

Yield: One 6" cake

● 3 cups raw walnuts (unsoaked)
● 1/8 teaspoon salt
● 16 pitted medjool dates
● 2/3 cup cocoa powder or raw cacao powder
● 1 teaspoon vanilla extract
● 2 teaspoons filtered water
● 1/3 cup Chocolate Ganache (below)
● Unsweetened shredded dried coconut (optional)
● Fresh raspberries (optional)

1. Place the walnuts and salt in a food processor fitted with the S blade
2. Process until finely ground.
3. Add the dates and process until the mixture begins to stick together.
4. Add the cocoa powder and vanilla extract and process until the powder is incorporated.
5. Add the water and process briefly.
6. Line a 6-inch cake pan with a parchment-paper round
7. Pour the chocolate mixture into the pan and distribute it evenly.
8. Press down with your hand to compact.

Chocolate Ganache Recipe
Yield: 1 cup

● 3/4 cup dark agave syrup or maple syrup
● 3/4 cup cocoa powder or raw cacao powder
● 1/3 cup virgin coconut oil, melted
● 1/8 teaspoon plus a pinch salt

Place all of the ingredients in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.

To Serve:
1. Run a knife around the edge of the pan to loosen the cake.
2. Place a serving plate upside down on top of the cake pan.
3. Invert, then lift the pan off.
4. Remove the parchment round.
5. Using a small offset spatula, frost with the Chocolate Ganache.
6. Allow some of the ganache to drizzle down the sides of the cake.
7. Chill in the refrigerator for at least 30 minutes before serving.
8. Garnish each serving with dried coconut and/or fresh raspberries, if desired.

Order Raw for Dessert today!

Living Light Inn
We are thrilled to welcome our new Resident Innkeeper Cristina Montejo to the Living Light Family!

A first generation American born to Cuban parents, Cristina grew up in Lowell, MA, and went to college at Florida State University and University of South Florida, majoring in both biology and fine arts. She also completed a Certificate of Fine Arts program at the Maryland Institute College of Art. Her education and inclinations have nurtured a strong love of culture and all of its expressions including music, art, literature, and film. She's an avid camper who loves hiking, canoeing, and exploring, including traveling in the U.S., Canada, and Europe (so far!) Since her guiding forces have been curiosity and a desire for adventure, she feels that the raw food path is "right up her alley." As she says: "The raw food path is one filled with learning, creativity, inspiration, and an appreciation for the world of nature - just my cup of tea!"

She's had a variety of interesting jobs including movie usher while in college, marine fish conservation network lobbyist in Washington, D.C., and Executive Assistant at the International Bricklayers Union Headquarters, also in Washington, D.C. With all of her varied experience and boundless enthusiasm, we know that Cristina will be an asset both to Living Light, and to the wonderful students whom she will meet as resident innkeeper. Welcome aboard, Cristina - we're all looking forward to getting to know you!  

recipeChef's Corner:
Mexican Corn and Avocado Salsa, and Fresh Corn Tortillas 
Corn Salad
Mexican Corn and Avocado Salsa
Yield: 3 cups (3 servings)
Recipe from The Raw Food Revolution Diet by Cherie Soria, Brenda Davis RD, and Vesanto Melina MS, RD

Get in the mood for Mexican food. This mildly spicy salsa has a lively flavor and chunky texture. We enjoy it served with Red Hot Chips (see The Raw Food Revolution Diet, for recipe) and Salsa Fresca (Raw Food Revolution Diet, again). It's also good wrapped in Fresh Corn Tortillas (Raw Food Revolution Diet, naturally).

Nutrition Note
This salsa provides over 100% of the RDA for vitamins A and C and is a rich source of omega-3 fatty acids.

1 1/2 cups cherry tomatoes, cut into quarters
1 ripe avocado, diced
1 cup fresh corn kernels
1/2 cup diced red bell pepper
1/2 cup chopped fresh cilantro, loosely packed
1 green onion, thinly sliced
1 1/2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons flaxseed oil
1 clove garlic, crushed
1/2 teaspoon salt
1/4 cup mung bean sprouts or seasoned sunflower or pumpkin seeds

1. Combine the tomatoes, avocado, corn, bell pepper, cilantro, green onion, lime juice, oil, garlic, and salt in a large bowl and toss gently.
2. Garnish with the bean sprouts and serve immediately.

Fresh Corn Tortillas
Yield: 12 tortillas (6 servings)

This recipe, which mimics traditional Mexican tortillas, broadened the world of gourmet raw cuisine, making it possible to create foods like burritos, enchiladas, tacos, and other Mexican specialties without cooking. When these tortillas are fresh and warm from the dehydrator, they're soft and reminiscent of traditional homemade corn tortillas, only much more flavorful. They can also be fully dehydrated until crisp for easy storage, then softened again with a quick dip in water, making them perfect for preparing in advance and keeping on hand. The secret ingredients are psyllium powder and avocado, which keep them pliable yet strong.

Nutrition Note
Nutritionally, there's no comparison between a traditional tortilla and this fresh version. A single serving of Fresh Corn Tortillas delivers 8 grams of protein, 8 grams of fiber, over 100% of the RDA for riboflavin, thiamin, and vitamins B6 and C, and over 40% of the RDA for niacin, selenium, and vitamin B12.

4 cups (1 L) chopped yellow bell peppers
3 cups fresh corn kernels
1 cup (250 mL) peeled and chopped zucchini
1 1/2 tablespoons (20 mL) nutritional yeast flakes
1 tablespoon (15 mL) freshly squeezed lemon juice
1/2 teaspoon (2 mL) salt
1 ripe avocado, coarsely cut into chunks
3 tablespoons (45 mL) psyllium powder or ground flaxseeds

1. Combine bell peppers, corn, zucchini, nutritional yeast flakes, lemon juice, and salt in a blender and process until smooth. Add the avocado and process until well combined. With the blender running, add the psyllium powder and process for a few seconds longer until well blended.
2. Using 1/2 cup (120 mL) of the mixture for each tortilla, use a small metal spatula or flat rubber spatula to quickly form 4 flat disks on a dehydrator tray lined with a nonstick sheet. Each disk should be about 7 inches (18 cm) in diameter, with a little space between each one. Work quickly or the mixture will thicken and become difficult to spread.
3. Dehydrate at 105 degrees F/40 degrees C for 4 hours, or until the tortillas can be easily removed from the nonstick sheets.
4. Turn the tortillas over onto mesh dehydrator screens. Place an additional mesh screen on top of each tray; this will make the tortillas flatter and easier to store. Dehydrate for 3-4 hours longer, or until the tortillas are dry but still flexible.
5. Stored in an airtight container, Fresh Corn Tortillas will keep for up to 2 weeks in the refrigerator or up to 2 months in the freezer.

Chef Cherie's Tips for Removing Corn from the Cob:
We most often use a mandoline or V-slicer to remove corn kernels because it is quick and easy and doesn't cut into the tough, fibrous cob, but a sharp, thin knife can also be used. First, remove the outer leaves (husk) and fine silky threads, then wash and dry the ear of corn.

To remove the kernels using a mandoline or V-slicer, it is best to use a cut-resistant glove to protect your hands. (Every chef should own one.) Adjust the blade on the mandoline to the correct depth, usually about 3/8-inch (depending on the depth of the kernels), or if using a V-slicer, the thick plate attachment is the perfect depth. Hold the mandoline or V-slicer securing in place in its bowl and grasp the ear of corn with your gloved hand. Hold the corn flat over the blades, and making sure to keep your hand flat on top of the cob, slide the cob through the blades lengthwise, in long, full strokes. About 2-3 rows of kernels can be removed at a time, since the cob is round. Rotate the cob around slightly and remove more kernels, then continue rotating and removing kernels until all the kernels are removed form the cob.

To remove corn kernels using a knife, hold the corn cob upright on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed chef or slicing knife (the Mighty Mac Santoku knife is perfect for this application). This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, puddings, or tortillas, you can add another step to the process.

After cutting the kernels off, (with either kernel removing method), use an inverted teaspoon held in your hand like a paring knife and press it down the length of the ear to push out the rest of the corn and its milk, without removing any of the tough fiber from the cob. The cupped side of the knife will capture the creamed corn without it splattering in your face!

1 ear of mature corn yields about 3/4 cup.

These are some of the related products we feature in our Marketplace:

Deluxe Mandoline Slicer/Grater by Norpro
The Norpro deluxe mandoline slicer/grater will quickly and easily slice, dice, grate, shred, and more! It also adjusts so you can easily change the thickness of your slices. Includes three different blades for a thin, medium, or thick slice and an instruction book.

V-Slicer by Boerner
The V-Slicer by Boerner comes with 3 interchangeable blade inserts to make thick and thin slices, julienne strips, shoestring cuts, plus dicing and chopping. Great for fruits and vegetables! Convenient storage case sits on the counter or can be hung on the wall.

Gloves - Cut Resistant
Cut resistant! Knifeshield offers the highest cut resistance glove with a spectra and polyester outer sheath for a less slippery feel. This glove offers protection from cuts while performing nearly any food prep task - slicing, peeling, and more (will not protect from sharp points, saws, or chopping cleavers - use a stainless steel mesh glove for these tasks). Comfortable interior for longer periods of use. The glove can be worn on right or left hands. Washable and bleach safe. Made of FDA & USDA approved materials. Price is per each glove (not sold in pairs).

Raw Food Revolution DietLooking for more fantastic raw food recipes? 

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

Here's what John McCabe, author of Sunfood Living, says about 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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