In This Issue
Heart Health Tips from Rick and Karin Dina D.C.
International Students at Living Light
Class Schedule
Vibrant Living Expo
Become an Expo Volunteer
Meet Matt Samuelson
Making a Difference
Living Light Interns
Living Light Marketplace
Living Light Cafe
Divine Desserts for Your Valentine
Living Light Inn
Chef's Corner
Quick Links...


The 5th Annual Vibrant Living Expo and Culinary Showcase™, August 21-23, 2009

Chunky Chocolate Walnut Cookies and Chocolate Fondue

Golden Bean Chocolate Bar

Golden Bean Chocolate Bars
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Making Healthy Living Delicious!™

February 2009


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The Power of Love

While the month of February carries images of Valentine's hearts and flowers, and thoughts of love, romance, and chocolate, it seems even more important at this time in our evolution to reflect on the power of love and how it can transform our world. In the U.S., we're starting a new era as a country, which is felt around the world. And, on a smaller scale, we at Living Light are beginning a new era in our company. We've created a program called Making a Difference - both to reward our employees for all that they bring to our organization, and to remember that the power of love and caring has a ripple effect as it spreads out into the world. In the hustle and bustle of our daily life, we might sometimes forget how important it is to see the good in each other. What is more valuable than the love we feel in our hearts, and how can we honor the power of love in our lives? Starting with our neighbors, our coworkers, and our family and friends, we can make a difference by treating every one we encounter with love, compassion, and caring. If we all remember to appreciate the love in our lives every day, our world will change in beautiful ways.

To honor this season of love, we are sharing healthy heart tips from the Rick and Karin Dina, a new Living Light Proclamation of our intentions as a company, quick and easy chocolate recipes, and we're also featuring several of our employees, interns, and students, so you can get a better picture of all of the LOVE-ly people who are part of Living Light. Many blessings of love and light to all of you always and ALL WAYS. Together, we make a difference!

The Living Light Team

Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team

The Living Light Proclamation
We, the Community of Living Light International, Proclaim the Following:

We support individuals in making life choices that promote health and well-being in all aspects of their lives. We respect all dietary choices, and are committed to educating and inspiring individuals and families to incorporate more raw, vegan food into their diet in a delicious way.

We believe in respect and compassion for others. We create an environment of harmony and support, for both internal and external customers, and function cooperatively as a team.

We strive for excellence in all endeavors, realizing that there are no true failures, only opportunities to grow. We encourage enthusiasm and open-mindedness, welcoming suggestions for improvement and a willingness to try new things. We recognize that the journey is more important than the destination.

We work to promote a service-oriented community that is warm and welcoming. We support our community through public service and education, always looking for ways that we can be of higher benefit to others.

We support freedom of expression and cultural diversity. Fort Bragg is a racially diverse community with different languages, faiths and cultures. All are welcome here. We celebrate what each person brings to our community.


Heart Health Tips from The Raw Food Doctors™ Rick and Karin Dina D.C.
Rick and Karin Dina D.C.In this month of Valentine's Day, there is always much focus on the heart, as it is an icon that represents many important emotional values that contribute to health and well-being, such as love, kindness, and connection with others. When it comes to our literal, physical hearts, those life giving organs that pump blood, nutrients, and oxygen to every part of our body for our entire lifetimes, we can engage in the spirit of Valentine's Day by showing our own hearts the level of love and kindness they truly need and deserve. As many of you already know, heart disease is the leading cause of premature (and preventable) death in the United States and many other modern industrialized nations. The great news is that there are simple, yet extremely powerful steps we can take to prevent, and even reverse this disease process, as well as measurements to let us know if we are on the right or wrong track toward taking the best care we can of our hearts.

Most of us have heard about many of the traditional risk factors for heart disease, such as high total cholesterol, high LDL, high blood pressure, diabetes, obesity, and cigarette smoking. While the connection between heart disease and these risk factors is well established, newer science has revealed a number of additional markers of blood vessel pathology that are also thought to be significant indicators of the potential for developing the type of vascular (blood vessel) disease that damages our hearts. They have complex sounding names such as c-reactive protein, tumor necrosis factor alpha, and vascular adhesion molecule, and are indicators of inflammation within our artery walls. This more recent research has revealed that all else being equal, the more inflammation that exists within an artery wall, the greater likelihood there is for oxidized fats and cholesterol, dead cells, etc. to collect and contribute to the plaque build up that can eventually cut off blood flow to critical organs such as our hearts and brains.

Some of the causes of this inflammation have to do with internal physiological factors, such as excess body fat and sustained high blood sugar levels. Interestingly, there are also external factors that are associated with increasing levels of these newer disease indicating inflammatory markers when we consume them. One of those is from eating certain types of typical modern foods that have been prepared by many common cooking methods, especially those that reach the highest temperatures for the longest periods of time. These external factors we are discussing are a group of substances known as dietary AGEs, just one of several major categories of Cooked Food Toxins, as they are referred to within the peer reviewed scientific literature. Several classes of these toxins also occur in cigarette smoke at even greater levels than are found in cooked foods.

By eating greater amounts of health promoting, whole, natural, uncooked plant foods, we can avoid a great deal of these issues that can damage the blood vessels that feed our hearts. This includes both the traditional risk factors and the more newly revealed markers of inflammation. In the Science of Raw Food Nutrition™ classes taught here at Living Light, we go into much more detail about where these newly identified and newly understood substances are found, how they work, and most importantly how to avoid or minimize them, even if you are not completely raw and/or not completely vegan.

We hope that in this month of Valentine's Day you will be inspired to take good care of your heart both emotionally and physically. Combining heart healthy words and actions toward yourself and others with heart healthy, whole, natural, uncooked plant foods helps to nourish the heart on many levels. May your hearts take good care of you as you take good care of them.

Dr. Rick Dina, D.C.

References

CDC. Deaths: Leading Causes for 2002. National Vital Statistics Reports 2005;53(17).

Ornish D, et al. Can lifestyle changes reverse coronary heart disease? The Lifestyle Heart Trial. Lancet. 1990 Jul 21;336(8708):129-33

Reissigová J, Tomecková M. State of the art coronary heart disease risk estimations based on the Framingham heart study. Cent Eur J Public Health. 2005 Dec;13(4):180-6

Uribarri J, et al. Diet-derived advanced glycation end products are major contributors to the body's AGE pool and induce inflammation in healthy subjects. Ann NY Acad Sci. 2005 Jun;1043:461-5

Vlassara H. Intervening in atherogenesis: lessons from diabetes. Hosp Pract (Minneap). 2000 Nov 15;35(11):25-7, 32, 35-9

Vlassara H, et al. Inflammatory mediators are induced by dietary glycotoxins, a major risk factor for diabetic angiopathy. Proc Natl Acad Sci U S A. 2002 Nov 26;99(24):15596-601.


International Students at Living Light
International Students We are very excited to share a photo of the 15 International students who have joined us for this month's Essentials of Raw Culinary Arts class! They've come from all over the globe-Australia, Brazil, Canada, Germany, Japan, and New Zealand, and join our other 20 students from around the United States!

Our International students this session were Afke Zonderland from Grindrod, Canada; Renata Holicova from Auckland, New Zealand; Derek McWilliam from Saskatoon, Canada; Melanie Maria Holzheimer from Berlin, Germany; Laura Fisher from Vancouver, Canada; Anne Babington from Campbell River, Canada; Tammy Bradley from Calgary, Canada; Beate von der osten from Tokyo, Japan; Sherry Lundholm from Canoe, Canada; Mark Bradley from Calgary, Canada; Vicki Doughty from Pearcedale, Australia; Scott Doughty from Elwood, Australia; Long Chau Tran from Montreal, Canada; Hong Lan Tran from Montreal, Canada; and Tatiana Cardoso from Sao Paulo, Brazil.


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

Associate Chef and Instructor Certification™ Series


February 21-March 13, 2009

FUNdamentals of Raw Living Foods™ February 21-22
Essentials of Raw Culinary Arts™ February 23-27
Raw Culinary Arts Associate Chef & Instructor Training™ March 2-13
plus:  Science of Raw Food Nutrition™ I: February 28-March 1

March 21-April 10, 2009

FUNdamentals of Raw Living Foods™ March 21-22
Essentials of Raw Culinary Arts™ March 23-27
Raw Culinary Arts Associate Chef & Instructor Training™ March 30-April 10
plus:  Science of Raw Food Nutrition™ I: March 28-29

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

NEW! These dates just added to our 2009 schedule

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

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 19, 2009
FUNdamentals of Raw Living Foods™ July 4-5
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™ 1-day Intensive: 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 5-6
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 15, 2009
FUNdamentals of Raw Living Foods™ October 3-4
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
We are so excited about our 5th Annual Vibrant Living Expo coming up this summer. Our roster of incredible presenters will include The "Mad Cowboy" Howard Lyman, Will Tuttle, internationally acclaimed pianist and author of The World Peace Diet, Viktoras Kulvinskas,  the "father" of the modern living food diet, Victoria Moran, author of ten books and international speaker on wellness and personal growth, and dozens more, too numerous to mention. The Expo also showcases the top gourmet raw food chefs in the world, including Cherie Soria, Elaina Love, Vinnette Thompson, Matt Samuelson to name a few!

This just in!  Dr. Jameth Sheridan of HealthForce Nutritionals, and Brian and Anna Marie Clement of Hippocrates Health Institute will also be presenters at this year's Expo!  More about these renowned health and nutrition experts in next month's newsletter.

Green Lifestyle Film FestivalWe will also be highlighting several films from the 2009 Green Lifestyle Film Festival at this year's Expo.  The Green Lifestyle Film Festival takes place March 13-15 in Los Angeles - check it out!
 
The Expo continues to become better and better each and every year. Our attendees are always impressed by the professionalism and intimacy of the event - they are able to meet the presenters and get to meet hundreds of new raw food friends. Register online now for our early bird special rate of $165 for a three day pass (regular price $195).


Rita RomanoSpotlight on presenter Rita Romano:
Rita Romano, author of Dining in the Raw, has had a unique interest in food as medicine - what started as a hobby has become her life's work. Her creative ability and desire to nurture has resulted in an exciting new genre of life-giving recipes.

Rita's educational background includes a B.A. from State University of New York, Stonybrook, and post-graduate nutritional studies at Hofstra University in New York. She is also a graduate of Kushi Institute in Massachusetts where she studied nutritional food preparation, oriental medicine, shiatsu massage and visual diagnostic techniques. After co-owning and operating New Horizon Natural Foods Restaurant in Key West, Florida, she became Executive Chef and Food Director at Hippocrates Health Institute in West Palm Beach, Florida.

Rita returned to Key West, and opened Dining in the Raw Creative Kitchen, which she later sold to pursue her teaching career. For the past twenty five years she has been providing specially prepared meals as well as teaching theory and technique to a wide array of people. Her knowledge of different vegetarian styles and philosophies has helped her to satisfy just about anyone's palate.

Register now for the 2009 Vibrant Living Expo!


Become an Expo Volunteer - You'll Love it!!!
Monica LandryTestimonial from Monica Landry, our Volunteer Culinary Studio Hostess and Manager at the 2008 Vibrant Living Expo

At Living Light's 4th Annual Vibrant Living Expo and Culinary Showcase last August, I had the privilege of participating as a volunteer hostess and venue manager for the culinary studio. I am honored to be one of the very first local Associate Chefs to graduate from Living Light Culinary Arts Institute after the school opened its permanent facility in Fort Bragg in 2005.

Knowing that I would be an integral part of a very exciting event, I was inspired to volunteer for this fast paced job. As a member of the Vibrant Living Expo team I was able to meet other Living Light students and graduates and to work closely with the incredible Living Light staff, which constitutes the foundation of this successful venture. The job also allowed me to meet and work closely with high profile presenters, educators, and individuals from all over the world sharing a similar philosophy about the importance of health and well being in our lives. The Vibrant Living Expo is an important gathering in the raw community, providing a forum for information about raw foods and sustainable lifestyle choices. The commitment I made to my volunteer position was a unique opportunity to be a part of the expo team, and well worth the effort in terms of personal rewards. I highly recommend volunteering for the Vibrant Living Expo to both students and others who are eager to learn and ultimately to reap the benefits of such an extraordinary event.

Monica Landry
Vocalfit Solutions® 2009

Click here to find out more about volunteering at the Vibrant Living Expo


Meet Matt Samuelson
Head Chef, Culinary Instructor, and Chocolatier Extraordinaire!
Matt Samuelson and familyMy mom has always been a "health nut". Even as a little boy I remember that she created healthy recipes and kept my sister and me away from unhealthy packaged foods. We didn't even know what a Twinkie was until we went to school. Our lunches always contained all the food groups and even though we were teased a little growing up, as adults we realized that our mom was ahead of her time.

In my early 20's I started cooking and taking a real interest in what I put in my body. I made slow changes and within a few years was hooked on healthy food. Eventually I was following the Macrobiotic diet. I traveled the world in my late 20's and found I loved to recreate the cuisines from my travels when I returned home. My friends and family raved about my creations!

In 2000 I heard about the raw food lifestyle and Living Light Culinary Arts Institute. I had just quit my sales job to start a personal chef business, and decided to sign up for courses at Living Light and explore something new. The staff at Living Light liked my chef skills and offered me a position on their staff. I accepted and began a 4 year journey as head chef and instructor.

I stepped down as Head Chef in 2004 to focus on my personal business dreams. I spent the next few years traveling the world as a gourmet raw food chef and consultant. I catered raw food retreats, and was personal chef to several well known celebrities (when you visit the school, I might share the secrets of who they are!).

I also launched High Integrity Foods, a raw organic chocolate company with longtime friend Chris Peck. We spent several years creating and testing our premier raw chocolate bar, Golden Bean, which is now sold all over the world.

Last year my girlfriend and I welcomed our beautiful daughter Golden into the world. My family and I are very excited to be here, and I know this is another step in my journey toward helping others improve their health and vitality through conscious eating.
 

Making a Difference with Brenda O'Bryant!
Brenda O'BryantWe are so lucky at Living Light to have an amazing staff of dedicated employees. We realize how important it is to acknowledge each and every one of them for their valuable contributions in making Living Light International the successful business it is today. In order to acknowledge our employees, we've started a new Making a Difference Program. Peers can nominate their coworkers as Employee of the Month, or receive rewards based on suggestions that we implement as a company, or choose a department to acknowledge each week, as well as participating in fun monthly contests with prizes. One of the people most excited about the new program, and most involved in implementing it for all of us is January Employee of the Month Brenda O'Bryant.

Brenda O'Bryant, Living Light Manager of both Human Resources and the Accounting Department, is a devoted mother,  daughter, sister,  friend,  and coworker.  As head of our accounting department, she is meticulous and far thinking - always seeking the best interests of the company. As Human Resources Manger, Brenda is caring of her coworkers and has a deep interest in team building. She has an amazing attitude and dedication as an employee and always reaches for excellence in everything she does.
 
In her spare time, Brenda enjoys bowling, painting, and mini golf, and loves the beauty of ice skating and dancing. Brenda often puts the needs of others before her own.   These are just some of the many reasons why Brenda O'Bryant was selected to receive Living Lights' first ever, Employee of the Month Award for January 2009. Congratulations, Brenda!


Living Light Intern Meagan Ricks
Meagan RicksMeagan Ricks is a recent graduate of the Gourmet Chef and Instructor program here at Living Light Culinary Arts Institute in Fort Bragg, CA. Meagan says, "As an intern at Living Light I've had the opportunity to learn the in's and out's of the modern raw vegan kitchen. Every day I learn new skills and techniques to broaden and support my culinary passion.  During the internship, you are given something valuable from every individual who passes through the kitchen. Whether they are a student, angel or teacher, professional chef or utility worker - everyone here has something to teach you.  I've been given the opportunity to teach classes with another intern, which has been both an exciting and fulfilling experience.  I feel that I am building a foundation of confidence and success."


Living Light Marketplace
Golden Bean Chocolate BarThis month we are delighted to present the amazing Golden Bean Chocolate Bar, a creation of our own Head Chef, the fabulous raw Chocolatier Matt Samuelson. It's a delightful confection from Matt's company High Integrity Foods.

Golden Bean Chocolate Bars - The best raw chocolate bar you'll ever taste is made of 62% raw cacao and then raw vanilla (hand scraped), raw agave, Himalayan salt and a touch of soy lecithin (less than 1%). Each bar is poured into a special designed mold that infuses the image of a cacao bean sprout growing in the form of the golden spiral, a ratio and universal truth found from the smallest electron configurations to galaxies expanding patterns. This truly is an art piece you can eat with a deeper meaning you can contemplate long after the chocolate is gone. Available in 3 flavors: Original, Golden Raisin, and Macadamia Nut.

Check Cherie's recipes this month for some great ways to use raw chocolate - Chunky Chocolate Walnut Cookies and Chocolate Fondue... M-m-m-m... sweets for the sweetest month of the year!

2 oz. bar Golden Bean Original, Golden Raisin, and Macadamia flavors: $10.00 per bar

Buy Golden Bean Chocolate today!


Living Light Café

Handmade CandyWould you like to be able to offer healthful candies for your sweetheart, family, or friends on special occasions? Living Light Café has elegant candy boxes available to ship anywhere in the U.S. Our candies are the perfect gift idea for Valentine's Day, Birthdays, or any time that you want to send a healthy treat to someone special. Any holiday or special occasion will be more memorable with delicious raw vegan candies from Living Light. Candy assortment includes delectable delights like Almond Joyous, Turtle Truffles, Real Fudge, Chocolate Pecan Squares, and Caramels. 4 pc for $7.00, or 12 pc for $18.00.
 
Or enjoy some of your favorite Living Light Café desserts, including Carrot Apple Kuchen, Vanilla, Chocolate, or Mocha Cheesecake, "Pumpkin" Pie, Lemon Tarts, and Cashew Cream Raspberry Parfait with Brownie Crumble. Whole cakes and pies are available for purchase. Call 707-964-2420 to place your order today!


Divine Desserts for Your Valentine Class
Chocolate Mousse Tart with StrawberriesUNBELIEVABLE! INCREDIBLE! TOTALLY DELICIOUS!

Divine Desserts for Your Valentine
A wonderful selection of the most extraordinary, delicious, easy-to-prepare and healthy desserts for the holiday season and beyond!

Raw desserts are ideal for anyone who loves sweets but is trying to avoid refined carbohydrates and sugars, dairy products, and unhealthful fats. Any dessert you can make cooked - pies, tarts, crisps, ice creams, cookies, cakes, and candies - you can make raw. But your family and friends will never know these desserts are raw and healthy, since they taste as rich and sweet as their traditional counterparts.

In this class you will learn how to make easy no-roll, no-bake pie crusts, tart shells, and crisp toppings, how to use coconut oil to replace butter in chocolate truffles, how to make foolproof dairy-free ice cream, how to make a gourmet chocolate cake in 10 minutes flat, and much more!

You will learn to make:
 
● Chocolate Hazelnut Cake with Fudge Frosting
● Strawberry Parfait
● Chocolate Mousse Tart
● Turtle Truffles
● Cherry Crisp
● Vanilla Ice Cream
 
Date: Saturday, February 7th
Time: 2:00 PM to 5:00 PM
Where: Living Light Center in the Company Store,
301-B N Main Street Fort Bragg, CA 95437
Cost: $45

*For the first time ever, Living Light is offering two free admissions to the exciting Valentine's Divine Desserts class when you stay two nights at Living Light Inn (see Inn section below)
 
Call 707-964-2420 or 800-816-2319 to register!


Living Light Inn
Living Light Inn Exciting News Flash! Living Light Inn on TravelGreen.org!

Living Light Inn has been selected as the only inn in Northern California to be part of an environmental case study featured on the new TravelGreen.org site, which is set to launch in early February. Travelgreen.org is designed to highlight companies implementing environmentally sustainable programs in the travel industry, and is sponsored by the U.S. Travel Association and American Express.

Cherie and Dan decided to open Living Light Inn in 2006 to accommodate both students attending classes at Living Light Culinary Arts Institute and eco-conscious travelers to the Mendocino coast. Along with Living Light's other three businesses, Living Light Inn is dedicated to a green lifestyle, and we have implemented programs including waste reduction, electricity and water conservation, recycling, and compostable packaging.

Living Light Inn also features all organic bedding, a whole-house water filtration system, non-toxic biodegradable and non-allergenic cleaning products, and earth friendly fair trade amenities. Goals for the future include becoming "climate neutral" and utilizing solar power. The Living Light Inn case study and other environmental case studies will be online in early February at www.travelgreen.org

Valentine's Specials at Living Light Inn

Valentine's Day is just around the corner, and Living Light Inn is offering two special packages to celebrate the sweet season of love! Stay with us for two nights during the weekend of February 6, 7, and 8 and receive two admissions to Living Light's Divine Desserts for Your Valentine class (see class details above), OR choose a complementary bottle of organic, biodynamic wine and 2 pieces of luscious raw, vegan Chocolate Cheesecake when you stay two nights with us anytime from February 9-19, 2009, including weekend nights!!!* 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 $220 to $350 for the 2 nights. We look forward to seeing you soon

*If you are traveling before February 6, 2009, ask about our winter getaway rates; if you are traveling after February 19, 2009, ask about our midweek rates!

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


recipeChef's Corner:
Chunky Chocolate Walnut Cookies and Chocolate Fondue

Chunky Chocolate Walnut CookiesChunky Chocolate Walnut Cookies
Yield: approximately 4 dozen cookies
Recipe by Cherie Soria

Our Head Chef, Matt Samuelson, is also a Chocolatier, and we have found that his incredible raw chocolate bar, Golden Bean, is perfect to use in desserts. It's great for making chocolate curls, dehydrated goodies, and fondue. This cookie recipe is resplendent with chunks of smooth luscious chocolate contrasted with chopped walnuts and just a hint of vanilla and cinnamon. Serve warm from the dehydrator for a cookie that taste better than THE BEST chocolate chip cookie fresh from the oven!

Cookie Dough:
3 cups almonds, soaked 8-12 hours, rinsed and drained
2 cups walnuts, soaked 6-8 hours, rinsed and drained
3 cups pitted dates, roughly chopped
1 teaspoon vanilla extract
1 teaspoon cinnamon
-----------------------
2 cups soaked and dehydrated walnuts, roughly chopped
8 ounces chocolate (four 2-ounce bars), chopped into small (1/4-inch) pieces

1. Combine ingredients for cookie dough in food processor and, using the "S" blade, and process until the mixture begins to stick together.
2. Put the mixture in a large bowl and add the chopped walnuts and half the chopped chocolate. Mix well by hand.
3. Form the dough into cookie-size rounds about 1/4-inch thick and 2 inches in diameter. Sprinkle the remaining chocolate on top of the cookies and gently press in place.
4. Place cookies in a dehydrator set at 105 degrees for 8-12 hours or until desired texture is obtained.
5. Serve warm from the dehydrator for that "fresh baked" texture, or served room temperature of chilled. If desired, reheat chilled cookies by putting them back in the dehydrator for 1 hour.
Note: Cookies may be stored in a sealed container in the refrigerator or freezer for up to 2 months.

Chocolate FondueChocolate Fondue
Serves 2

4 ounces chocolate (two 2-ounce bars), chopped into small pieces
2 cups whole large strawberries with leaves

1. Melt chocolate in individual butter warmers or small fondue pot.
2. Serve fondue surrounded by strawberries.
Tip: Remove any leftover chocolate while it is warm and pour it onto a Teflex (non-stick) sheet to cool. Use leftover chocolate in Chunky Chocolate Walnut Cookies.



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."

Thank you for reading our newsletter!

Thank you for allowing us to share with you, we welcome your feedback.

You can read this and previous newsletters in webpage format at http://www.RawFoodChef.com/AboutUs/newsletter.html Subscription and publisher information are at the end of this newsletter.

Living Light Culinary Arts Institute

Living Light International
email:  info@RawFoodChef.com
phone:  707-964-2420, or 1-800-816-2319
web:  RawFoodChef.com

Living Light International | 301-B North Main St | Fort Bragg | CA | 95437