This is your chance to ask all of your important questions about Living Light classes and programs, including all of the new classes we have added! Join Living Light Directors Dan Ladermann and Cherie Soria for a FREE "open house" via telephone!
 
Two dates to choose from:

Dates and Times:  Thursday, December 17th 6:00-7:00 PM (PST)
and Saturday, December 19th 3:00-4:00 PM (PST)
To Call In Dial:  (218) 844-0850
Participant Access Code:  873111#

(Long distance charges may apply, depending on your individual phone plan.)

If you are ready to begin a new life as a certified Living Light Associate Chef and Instructor™ or Gourmet Raw Food Chef™, or if you are interested in advanced classes, classes on raw food nutrition, knife skills, recipe development, or pastry arts, take advantage of this rare opportunity to ask the experts! Cherie and Dan will cover any questions you may have about Living Light and how our programs work!

Where:  Santa Barbara, California
When:  Saturday, January 30 (Check in 9:30 AM, Class time is 10:00 AM-6:00 PM)
Tuition:  $365, includes lunch and samples
Location:  Unitarian Society of Santa Barbara
1535 Santa Barbara Street
Santa Barbara, CA 93101

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

Take advantage of this opportunity to attend Living Light's entry-level class in the beautiful city of Santa Barbara. This class is the first in the Living Light 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!

Science of Raw Food Nutrition™ I
Join Rick and Karin Dina, D.C., for a comprehensive, enlightening course on the science of raw food nutrition. This 2-day, 12-hour course covers hot topics including raw vegan sources of protein, vitamins, minerals, and essential fatty acids, as well as blood sugar regulation, pH balance, how cooking affects foods, anti-inflammatory nutrition, and weight management. The Raw Food Doctors™ are known for their ability to make complex scientific concepts entertaining and easily understandable for the non-scientific person. This is a great course for chefs, health educators, or anyone else who wants to achieve optimum health.

Don't miss this opportunity to learn from the experts!
This class is offered 12 times a year. See the 2010 class schedule or phone 707-964-2420 for dates.

Science of Raw Food Nutrition™ II
This comprehensive 5-day Science of Raw Food Nutrition™ II course covers essential information on raw food, living food, vegan and plant-based diets, and is a prerequisite for the 2-day Benefits of Raw Food Nutrition Educator Certification™ Course immediately following. It builds on the knowledge base learned in Science of Raw Food Nutrition™ I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition.

This class is offered 4 times a year. See the 2010 class schedule or phone 707-964-2420 for dates.
Prerequisite: Science of Raw Food Nutrition™ I

Benefits of Raw Food Nutrition Educator Certification™ Course
This 2-day class follows Science of Raw Food Nutrition™ Level II and prepares students to present fundamental raw food nutrition information with authority, accuracy and confidence. It is highly recommended for health educators and raw food chefs who plan to teach the benefits of raw and living foods in an articulate and easy to understand manner. In this class, students will learn how to utilize information learned in both Science of Raw Food Nutrition™ I and II to deliver an interesting and comprehensible presentation that is appropriate for a variety of audiences. All participants will receive a CD containing two turn-key PowerPoint presentations on the benefits of raw and living food nutrition. The first is a 20-minute introductory presentation designed to be a free talk to invite participants to attend the second, more comprehensive two-hour raw food nutrition class. This class is designed to be presented on its own, or in conjunction with culinary demonstrations.

The Benefits of Raw Food Nutrition Educator Certification™ Course will also cover techniques on searching for and objectively evaluating raw food and vegan nutrition information. This will give students the tools to continue learning in a clear and accurate manner long after this course is over. Class is limited to 12 students, so register early!

This class is offered 4 times a year. See the 2010 class schedule or phone 707-964-2420 for dates.
Prerequisites: Science of Raw Food Nutrition™ Levels I and II.


Testimonials from Rick and Karin Dina's Science of Raw Food Nutrition classes:

"Thank you! I have been reading books regarding diet for the past 15 years; I have a lot of information but you have helped me to put all the puzzle pieces together!"
- Choo Yeh Fung

"Drs. Rick & Karin Dina bring great enthusiasm and understanding to the science behind nutrition, and they provide documented validity for incorporating raw food into any lifestyle. They are easy to understand, and yet took us to the deeper sciences behind nutrition for body, mind & spirit. I am leaving prepared to serve others with not only the tools and information I need, but a desire to explore the sciences of raw food nutrition even further."
- Jill Seebantz

"Practical - a nutritional course that is truly focused on food, not supplements! Exactly what I have been looking for!"
- Anita Singorahardjo

"This course is very scientifically based. It brings about a level of understanding and learning that is at the very least on the same level as a college course. It has encouraged me to go forth and do my own scientific research through peer reviews and studies. It has given me a solid foundation for which I can stand on in the arena of raw food nutrition when teaching. Also, I have been taken to a new level in my growth as a raw foodist and the way I will balance my raw diet. The Dina's are just lovely and a joy to sit under. This helped one want to listen, focus, and be fully present each and every day. They have been a blessing and they have poured their whole hearts into the material which they put together. Very, very dedicated!"
- Karen Benson

"You exceeded my expectations. Your presentation was skillful, well organized, clear and facilitated learning, and while it was rooted in the fundamentals of physiology along with the current research, it was clinically focused and useful. You conveyed all of this to us with great care, care that we understand and learn, and care that we can effectively use the information to help many others, as well as ourselves. Thanks Drs. Rick and Karin. This was an exceptional course."
- Gil Alvarado, N.D., L.Ac., Dipl, Ac. (NCCAOM)

"I am so glad I took this class. It was just what I needed to organize my thoughts of my own health and raw food knowledge and answer many of the unanswered questions that I had remaining. Thank You! - Drs. Karin and Rick for putting it all together for me and giving me an excellent starting point for bringing my passion for health education and raw food into the world. I also appreciate your depth of knowledge, well researched and peer reviewed material presented with accuracy, integrity, and professional non biased format. You were thorough and entertaining as well as organized. I was very impressed! This was probably the best overall presentation I've ever attended. I only have one complaint! Where is level III?  Thank you again."
- Shelly Armstrong, RN


Click here or call 707-964-2420 or 800-816-2319 for more information and
to register!

For the month of November, Living Light is delighted to honor Meagan Ricks as our Employee of the Month. Meagan came to Living Light as a student and proved herself to be unusually bright, talented, and organized. Her focus and attention to detail, along with her beautiful attitude, motivated us to offer her the position of pastry chef here at Living Light. We made a good decision - the dessert case shows Meagan's innate ability to put love into everything she touches - not only does it show, but we can taste it! And, she is as sweet and beautiful as her creations.

Meagan has also been participating in a teaching internship for the past year. Along with co-teaching Living Light's Instructor Empowerment classes, she teaches many of the school's pastry arts classes. In the process, she has become a well rounded chef and a fine teacher, and I am happy to announce that along with continuing to make our beautiful desserts, Meagan is now officially on staff as a Living Light Culinary Arts Instructor!

Meagan says she loves working at Living Light because of the teaching opportunities, the ability to share creative ideas, and the chance to learn and grow here. Besides making pastries and teaching, she enjoys ballet, reading, art, painting, sketching, jewelry making, and hiking. Her goals include bringing more health information to people and facilitating their healing on all levels.

Meagan has proven herself to be valued member of our Living Light team. She is intelligent, focused, motivated, and always helpful and understanding of others. She has a positive and enthusiastic attitude, and is always willing to take on new tasks even when it means more work for her. Living Light staff and students all describe her as sweet, smart, humble, kind and respectful of others.

Thank you Meagan! We love and appreciate you!

Our Holiday Gift to You!
(December 18-January 3, 2010)
Living Light Inn has a wonderful gift for you this holiday season. Get away to the beautiful Mendocino Coast during the holidays and when you stay at the eco-friendly Living Light Inn:
 
Stay 2 nights, get 1 night free
Stay 3 nights, get 2 nights free
Stay 4 nights, get 3 nights free
 
This holiday special runs from December 18-January 3, 2010, including weekend and holiday nights. If you are traveling after January 3, 2010, ask about our winter getaway rates!

The friendly town of Fort Bragg is a great place to spend the holidays! We're a small town, with no traffic, no lines, and no hassle during the holiday season! We have plays, holiday concerts, and other great events to remind us of the way things used to be when life was a little simpler. You'll enjoy relaxing at the Living Light Inn at night after a day of exploring the coastal villages of Fort Bragg and Mendocino. Hike through the redwoods to a secluded waterfall, bike the beautiful coastal roads and trails, kayak or canoe up Big River, enjoy a glass of local award winning wine, savor a meal at a fine dining restaurant, go antiquing or shop the boutiques, visit local art galleries or just curl up with a good book in front of the fireplace. And at night sleep soundly in all-organic bedding at the Living Light Inn. Prices range from $110 to $175 per night. We look forward to seeing you soon.

Visit the Living Light Inn website to make reservations or call 877-964-1384 (toll free) or 707-964-1384.

Delicious Dairy and Gluten Free Holiday Desserts
Living Light has sublime holiday desserts for the season! Try our amazing hand made vegan candy and fudge - ready to go in gift boxes. Or the best ever scrumptious "Pumpkin Pie" with cashew cream (bet you can't guess the secret ingredient!). Delicious vegan cheesecake comes in three tempting flavors: vanilla, chocolate and mocha, with a choice of raspberry, chocolate, or mocha sauce. Please allow 48 hours for whole pie and cake orders. (Local orders only - we cannot ship desserts at this time). Call 964-2420 ext. 22

We are now serving some amazing creations from our Pastry Arts-Unbaked!
class, including Lemon Poppy Seed Cake, California Mudslide Pie, Tiramisu, White Chocolate Raspberry Cheesecake, and Mint Chip Chocolate Cheesecake.  Delicious... Delectable... Divine!

Have you always wanted to take a class at Living Light, but for one reason or another couldn't travel to Fort Bragg? Now here's your chance to learn from the best! For the first time ever, we are offering a 2-day class, New Holiday Traditions, as a video course. This means that you can watch 18 fantastic culinary demonstrations from our expert chefs, including Master Raw Food Chef Cherie Soria, Elaina Love, and Martine Lussier. Learn at home - in comfort and convenience! The New Holiday Traditions class includes 18 raw vegan recipe demonstrations, along with valuable tips you will not find in any cookbook! Each recipe is designed specifically for entertaining during the holidays. You will learn how to prepare raw versions of traditional, cooked comfort food favorites. Watch them one at a time or have a marathon! Invite your friends over and have a food preparation party!
 
You will also receive all of the recipes in writing so that the steps and ingredients will be clear and easy to follow.
 
Invite Living Light director Cherie Soria and her team into your home to teach you how to prepare Apple Fennel Pomegranate Salad, Black Bottom Pecan Pie, Green Beans with Mushrooms Amandine, Holiday Fantasy Stuffing with Cranberry Relish, Vegan Bay Crab Cakes with Creamy Dill Tartar Sauce, Pumpkin Pie with Whipped Nut-Cream and a whole lot more.

This DVD makes a wonderful early holiday gift - order in time to prepare a glorious feast for family and friends!
 
New Holiday Traditions with Raw Living Foods Class on DVD
Regularly $195.00
Special Holiday Price $175 between now and December 20 - a $20 savings!

Buy your DVD now and start your own New Holiday Traditions!

Stay Warm This Winter!
In November of 2008, we printed some tips for staying warm in the winter months while still enjoying a high raw diet. We thought that many of you might enjoy a reminder:
 
As we move into the cooler months, it's important to remember that raw foods don't have to mean cold foods. Below are a few timely tips for warming foods from Cherie's latest book The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy Feel Younger. Notice that all the recipes in the book contain measurements in U.S. Customary System of weights and measures as well as the more commonly used Metric System, making this book a great choice for Canadians and Europeans, as well as US citizens.

 How can I go raw if I live in a cold climate?

· Enjoy a warming breakfast of Buckwheat Muesli or Cinnamon Oatmeal, with warm Almond Milk and bananas.
· For breakfast or an afternoon snack, have raw almond butter, with apples or bananas. If you're brave, sprinkle a generous dose of cayenne on top for an extra kick.
· Use hot water instead of cold water in your smoothies and blended soups.
· Wash your refrigerated produce in warm water or put it in a warm water bath for a few minutes before using it.
· Have a cup of warm miso soup or warm ginger tea before eating your cooler raw meal. This will also reduce your appetite without adding calories.
· Pour nearly boiling water over your refrigerated broccoli or cauliflower and let it rest for a few minutes to warm it up before using it in salads, pates, or other dishes that will be consumed immediately.
· If you are on an 80% raw diet program, add some baked or steamed root vegetables or cooked sprouted lentils to your soups and salads.
· Make a warm soup of finely julienned vegetables and hot water. Add mushroom powder, tamari, and grated fresh ginger to boost the flavor.
· Use a dehydrator to warm dishes like raw stuffed mushrooms and marinated kale. Be sure to use a covered glass dish so the item doesn't dry out. Other foods, such as marinated vegetables, can be put in a jar and then immersed in hot water to warm them up quickly before serving.
· Drink a cup of warm ginger tea sweetened with a little agave syrup or stevia before bedtime. It will help you warm those cold sheets.
 
And now for some holiday recipes!

Green Beans with Mushrooms Amandine
Recipe inspired by Jennifer Cornbleet
Serves: 8

Marinade
3 tablespoons lemon juice
6 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon onion, minced
1/2 teaspoon dry mustard
1/2 teaspoon Celtic salt
1/4 teaspoon fresh ground pepper

4 cups green beans, French cut
2 cups mushrooms, wiped, sliced thin
1 cup almonds, sliced thin

1. Combined ingredients for marinade and pour over beans, mushrooms and almonds. Toss well.
2. Allow it to marinade for 2 hours in a warm dehydrator, or overnight.
3. Serve chilled or slightly warmed.



Pecan Paté
Recipe by Cherie Soria
Yield:  5/8 cup (8-12 servings)

Pecan Pate is a rich, satisfying holiday option that is delicious on raw crackers. Or, it can be stuffed into the small colorful peppers that are often available this time of year. Looks both beautiful and festive! It is a firm pate which does very well when molded in pretty shapes and garnished with a sprig of parsley. Just use damp cheesecloth to line the mold, and refrigerate for at least an hour before unmolding.

1 1/2 cups pecans, soaked and dehydrated
2 tablespoons minced leek or green onion
2 tablespoons minced fresh parsley
1/2 tablespoon tamari
1/2 teaspoon garlic powder
1 1/2 tablespoons lemon juice
1/4 teaspoon solar-dried sea salt
 
1. Place the pecans in a food processor outfitted with the "S" blade, and process until finely ground.
2. Add the leek, parsley, tamari, garlic powder, lemon juice, and salt, and pulse, just to mix.
3. Store in an airtight container in the refrigerator for up to one week.