If the only prayer
you said in your life was, "thank you", that would suffice.
- Meister Eckhart
Expo LIVE Encore
Extended Through November 30!
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November is the time of year when we remember to count our blessings - to be thankful for our friends, family, and community, and to appreciate both where we live, and the generosity of the earth. One of the things we love about fall here on the Mendocino Coast is the abundance of incredible wild mushrooms that appear magically in the woods. Our forests are rich with a bounty of edible mushrooms that spring to life after the rains begin. Both fall and winter are good times for foraging, but of course it is very important to harvest only if you are experienced in identifying wild mushrooms (or bring a mushroom expert along with you!). Some of the famous mushrooms found here on the coast are porcini, chanterelles, hedgehogs, black trumpets, and candy caps.
Once a specialty of Asian and European chefs, these extraordinary wild mycelium are now prized by gourmet chefs throughout the U.S. They come in a variety of fascinating shapes, sizes, and of course, elegant earthy tastes. In honor of Mendocino County's Wine and Mushroom Days celebration November 6-15, we are including Cherie's delicious gourmet recipe for Linguini Parody with dried porcini in this month's newsletter. In our Marketplace section, you'll find wonderful mushroom, fruit, and vegetable playing cards from England; Excalibur 9- and 5-tray dehydrators; and tips on dehydrating mushrooms and other items to prepare for the upcoming holidays.
During this season when many people get the flu, we are fortunate as raw food enthusiasts to be in the perfect position to keep our immune systems "tuned up". Fresh raw fruits and vegetables (especially dark leafy greens), which are full of phytonutrients, antioxidants, natural enzymes, vitamins, and minerals help us maintain a healthy immune system. Strengthening the body's digestive system is also important to ensure that we remain healthy throughout the fall and winter. Eating fermented and cultured foods like live sauerkraut, and using high quality probiotics are helpful in keeping digestion strong. Delicious warming drinks of ginger, lemon, and cayenne are also soothing and strengthening. And don't forget to take brisk walks and get plenty of fresh air and Vitamin D from sunshine!
At Living Light, we're in the midst of our last full training session for 2009, and the New Holiday Traditions with Raw Living Foods™ class (the last one we'll offer) is filling up fast, so don't miss the last opportunity to join Living Light chefs Cherie Soria, Martine Lussier, Elaina Love, Matt Samuelson, and Meagan Ricks, as well as returning graduates, friends, and family for this very festive class. And check out our special section on favorite Thanksgiving traditions from Living Light staff!
In December, just in time for the winter holidays, we are offering Pastry Arts - Unbaked!™ beginning December 1st, as well as three classes with Raw Food Doctors™ Rick and Karin Dina D.C. beginning on Friday December 4th, including Science of Raw Food Nutrition™ I & II, followed by the Benefits of Raw Food Nutrition Educator Certification™ Course. Please check the Dina's section of this newsletter for details and testimonials about each of the three sessions!
We're unveiling our 2010 class schedule which is jam-packed with opportunities to begin a new career, contribute to positive planetary change, and help your friends, family, and community stay healthy as a Living Light chef graduate!
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team
Favorite Thanksgiving Traditions from our Staff
No matter what your tradition of Thanksgiving may be - whether feasting or fasting, it is interesting to note that throughout history, there have been many precedents to the celebration of Thanksgiving - from Chinese rites of thanksgiving thousands of years ago, to an ancient Jewish "Feast of Tabernacles." Greek feasts honored Demeter, the goddess of agriculture, and a Lithuanian harvest feast was typical of the older European thanksgiving tradition: at the time of the autumn sowing, a farmer would gather nine handfuls of each grain that he had grown, making them into bread and beer. Prayers were said, and the bread and beer were consumed at a ceremonial feast. Following the traditional autumn feast of the Druids, the Anglo-Saxons held a "harvest home" celebration, which is still observed in parts of the British Isles. The symbol of these peasant festivals was the cornucopia or "horn of plenty." In Scotland, such a gathering was called a "kern" and took place after a special church service with décor of autumn flowers, fruits, and vegetables. A harvest feast was served to all attendees. And of course there were many Native American thanksgiving celebrations that predated the event in Plymouth - from corn dances of Pueblo tribes to the Seneca's nine day thanksgiving observance. (adapted from The Book of Thanksgiving
by Paul Dickson)
We hope that your Thanksgiving season this year will be a time of many blessings!
We took a moment to ask our staff what some of their favorite traditions are at Thanksgiving, and came up with a variety of traditions - some familiar, and some very unique about this particular holiday. You may find a new tradition among the responses. Also, we invite you to send in YOUR favorite tradition to be included in next year's newsletter... send to firstname.lastname@example.org
Spending all day preparing foods with family and friends, and then eating the beautiful meal together!
Making a variety of pies.
My boyfriend's mother is an elementary school teacher, and she reads the story of the first Pilgrims, including their names, and the foods that were served at the first Thanksgiving.
Gathering people together for a sense of family connection!
We serve a variety of foods from both U.S. and Mexican traditions, and we party - it's a good day for a fiesta!
Watching soccer games, and drinking Corona!
Our family celebrates with all the trimmings, and the men in our family like to ride motorcycles that day.
For many years, I celebrated Thanksgiving with friends from Unity, and we each had a candle at our place setting. We went around the table lighting each candle and talking about people we wanted to honor who couldn't be with us to celebrate the day.
NOT eating turkey! I like turkeys to stay happy and healthy and alive, so I pray for them on Thanksgiving.
I enjoy getting together with family and friends and preparing the food!
Getting extra sleep, and letting someone else do the dishes!
I usually fast on Thanksgiving to counter the effect of the mass consciousness energy of overeating...
Each of our family members gives thanks for something they are grateful for in their lives.
Using my Halloween pumpkin to make a pie!
Our family watches the Wizard of Oz every Thanksgiving, and I still sit on my Dad's lap when the monkeys come on.
I bring a case of wine to my housing cooperative, named "Zami" after an Audrey Lourde book.
New Holiday Traditions with Raw Living Foods™
Join Cherie Soria, Martine Lussier, Matt Samuelson, Elaina Love, Vinnette Thompson, and other internationally known Living Light Chefs for New Holiday Traditions of Raw Living Foods™
Sign up now for a fabulous chef
showcase and sumptuous holiday feast beyond your wildest dreams. Learn fresh
perspectives on favorite family recipes, special tips for creating culinary
magic, fantastic and creative table décor, and the secrets of seasoning for the
season while preparing healthful, elegant gourmet meals: appetizers, soups,
entrees, desserts, candies, breads and more!
A few of the many holiday foods you will learn how to make:
● Holiday Nut Nog
● Cranberry Orange
● Green Beans Amandine with Crispy Leeks
● Holiday Fantasy Stuffing
● Corn Cakes
● Spicy Gingerbread People
● Pumpkin Pie
● Black Bottom Pecan Pie & more!
No prerequisites for the course. Open to all from novice to chef! Saturday
and Sunday November 14-15
Saturday class includes breakfast,
11 demos, mid morning snack, afternoon tea, full lunch, and buffet dinner.
Sunday class includes breakfast, mid morning snack, 7 demos, interactive creative table
design class and full festive holiday buffet. Class takes place at the
Light Center in the Company Store.Tuition: $575 Student
This is the last time we will be
offering New Holiday Traditions in a complete two-day format! Because we've
added several new advanced classes required for Living Light certifications to
next year's schedule, we will no longer offer New Holiday Traditions. If you
would like to come and share this incredible experience for the last session,
please sign up early - we will fill this
Festive Holiday Buffet is open to spouses and guests of students taking the class:Sunday,
November 15, 2:00 PM Cost: $45.00 Click here
707-964-2420 or 800-816-2319 to register!
Pastry Arts - Unbaked!™
December 1-4, 2009
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!
There are still a few spots left in Pastry Arts - Unbaked!™ December 1-4, 2009
. Class size is limited, so sign up TODAY!
Prerequisite: Associate Chef and Instructor Training™
707-964-2420 or 800-816-2319 to register!
Science of Raw Food Nutrition™ Series
with Rick and Karin Dina, D.C.
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 2009/2010 class
schedule or phone 707-964-2420 for dates. Hours: 1st day 10:00 AM to 6:00 PM and
2nd day 9:00 AM to 3:00 PM, with a 1-hour no-host lunch break on both
days.One more chance to take Science of
Raw Food Nutrition™ I in 2009:
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.
Prerequisites: Science of Raw Food Nutrition™
IOne more chance to take Science of Raw
Food Nutrition II™ in 2009:
Time: 9:00 AM to 5:30 PM
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
Prerequisites: Science of Raw Food Nutrition™ Levels I and II.
One more chance to take Benefits of Raw
Food Nutrition Educator Certification™ Course in 2009:
Time: 9:00 AM to 5:30
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
& 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!"
"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.
"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
- Shelly Armstrong, RN
707-964-2420 or 800-816-2319 to register!
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
- 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
Expo LIVE Encore - Extended Through November 30!
If you were NOT here for the 2009
event, you can now experience the wonder that is the Expo with our exciting new
Expo LIVE Encore
are thrilled to be able to offer the Expo LIVE Encore program so you can watch
our outstanding Expo presenters and chefs, at your convenience, from the
comfort of your own home - now available through November 30, 2009
We have received dozens of letters so far from people
who have signed up to watch the nearly 100 hours of top leaders and chefs in
the health industry share their expertise. Here are a few comments we have
love watching these presentations in my own home and being in full control
of how and when I watch it. It's changed the way I look at food and my food
choices." - Barbara H
What a beautiful gift you have given the world. I can't stop watching all
the amazing speakers and I've learned so much. This is just what I needed!
Thank you from the bottom of my heart."- Micaela S
don't know of any place in the whole world that has so many great minds and so
much information available at the click of my mouse."- Gene H
for your virtual seat at the Vibrant Living Expo and Culinary Showcase™ LIVE
Encore will give you access to nearly 100 hours of talks, workshops, culinary
demos and documentary-style films by some of the world's premier experts in
nutrition, health, environmental sustainability, vegetarianism, veganism, raw
lifestyles, animal welfare, and more - all at your own convenience on the
With the Expo LIVE Encore program, you will be able to switch channels,
fast-forward, rewind, watch again, and skip over segments as you wish. We
recorded three full days of talks in four different venues to put together this
amazing package that you can now enjoy. You can watch these videos as much as
you choose between now and November 30.
To give you a taste of what to expect with the Expo LIVE Encore, click on the
link below. As an added feature, you will be able to view the free bonus videos
that are available online from prior years. Plus, you will gain access to the
compelling 2 1/2-hour special program with keynote speakers John Robbins,
author of Diet for a New America
, Will Tuttle, author of The World Peace Diet
Lyman, author of Mad Cowboy
, and Cherie Soria, Director of Living Light
is a terrific opportunity, and a great value, and we wanted you to know
about it. Please feel free to forward this message on to anyone who would
if you don't plan to sign up for the Expo LIVE Encore program, take advantage
of this free opportunity to view these inspirational speakers with our
Click HERE to view the Vibrant Living
Expo LIVE Encore website. Enjoy!
Wine and Mushroom Days
Mendocino County's annual Wine & Mushroom Festival has evolved into Wine & Mushroom Season for 2009, beginning with a flurry of events the first weekend in November and stretching through autumn's end.
Mushroom dinners, musical performances, exhibits, and guided mushroom walks are among the activities scheduled. Many restaurants are celebrating the season with special mushroom dishes featured daily including Living Light Café (see Café section for details).
Karen Fraser is Making a Difference at Living Light
For the month of October, Living Light is pleased to honor Karen Fraser as our Employee of the Month. Karen started at Living Light as a receptionist and quickly moved to the position of Inn Manager. Karen has done an exemplary job
as Inn Manager and when the position of Enrollment Manager became available, she stepped into that role as well, leading her enrollment team to excellence. Just recently Karen's job title changed again to reflect the scope of what she is responsible for. She is now Manager of Student Services. Karen has proven herself to be valued member of our team. She is intelligent, focused, motivated, and always helpful and considerate of others. She has a positive and enthusiastic demeanor, and yet is also calm and quick to find solutions to problems. Karen is always willing to take on new tasks that require perseverance and hard work. Her staff says she is a wonderful manager and has a great sense of humor.
Karen loves helping people. In fact, that is what she loves most about her job. She describes herself as curious about life and enjoys hiking, swimming, backpacking, reading, and traveling to historic sites! For 15 years Karen volunteered as backpacking guide for young girls and has also volunteered at the Food Bank.
Her favorite animal is her dog Max.
Karen enjoys living in Fort Bragg and especially loves working here at Living Light because of the people, the teamwork, and the way we support each other. She obviously loves her job and the people she works with. Her goals are to enjoy life, become spiritually centered, and ethically responsible.
Living Light employees and managers selected Karen as Employee of the Month for all these reasons and more! Thank you Karen! We love and appreciate you!
|Living Light MarketplaceDehydrating is a great way to preserve the bounty of fall-sliced
apples, citrus fruits, and wild mushrooms in cellophane packages tied
with raffia make wonderful holiday gifts - or use colorful dehydrated
citrus fruit slices to decorate your holiday table - you can make
wreaths, garlands, centerpieces, and other holiday décor using
dehydrated produce, including whole vegetables like mini peppers and
baby carrots! Dehydrate wild mushrooms while they are plentiful (or
commercially grown organic shitake), and rehydrate for soups, salad
dressings, and savory dishes throughout the season! An Excalibur
dehydrator is also an excellent way to make healthy snacks for your
family throughout the winter months.
This model has 9 trays with 15 feet of drying area. Drying foods
preserves nutrients and enzymes with no additives or preservatives.
Excalibur dries from 2-10 times faster than most other models. Features
removable trays and door for easy loading. Easy to check food during
drying process. Easy clean up. Built in on/off switch, 7" Fan, 600
watts, 12 1/2"H x 17"W x 19"D. Available in black or white.
This 5 tray unit is big enough for volume drying yet small enough for
countertop use with 8 feet of drying area. Dimensions: 8-1/2"H X 17"W X
19"D, 5" fan - 400 watts. Built-in on/off switch and an adjustable
thermostat. Available in black or white.
Mushroom Playing Cards
The Famous Heritage Collection of Illustrated Playing Cards from England is an excellent quality coated deck. The mushrooms we can see with our eyes are actually the "fruitbodies" of microscopic fungi which grow underground or lie buried in trees or other decaying materials on which they depend for their parasitic existence. Some are good to eat, others are deadly poison. All are fascinating to look at, and many have mysterious shapes and strange colors, which may be reflected in their names and explain their importance in ancient folklore. This pack of playing cards shows 54 different mushrooms, beautifully illustrated to delight anyone interested in nature and the diversity of its life forms. This beautiful card series also includes Fruits of the World, Vegetables, Spices, and Herbs, all beautifully illustrated and informative. These make wonderful hostess gifts throughout the season.
Shop Living Light Marketplace Online!
Living Light CaféLiving Light Café Celebrates Wine and Mushroom Days with two delicious vegan specialties all week: Creamy Mushroom Soup with Potatoes and Leeks, a warm, sumptuous cooked vegan soup made without dairy, and Pine Nut and Herb Stuffed Mushrooms (click here for the Stuffed Mushrooms recipe), a gourmet raw vegan dish that is full of piquant flavor! Sample these and other delicious specialties at this award winning café!
Visit the GoMendo website at www.gomendo.com for more information on other activities during the event.
Living Light InnMushroom Days and Nights
Stay at the eco-friendly Living
Light Inn for two nights and get the third night free during Mushrooms Days and Nights! Join us
anytime (including weekend nights) through November 19, 2009,
and stay during one of the nicest times of
year on the coast.
Whether you hunt for mushrooms or dine on deliciously prepared
mushroom dishes at Living Light Café or other local gourmet restaurants, you'll
enjoy relaxing at Living Light Inn in the evenings. 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 shopping at unique boutiques, visit 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
To make a reservation go to LivingLightInn.com or call 707-964-1384
Classes sell out in advance, so please register early
Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:
October 3-November 13, 2009
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
Associate Chef and Instructor Certification™ Series
January 9-29, 2010
FUNdamentals of Raw Living Foods™ January 9
Basic Knife Skills 101: January 10 (morning)
Knife Skills 102: January 10 (afternoon)
Essentials of Raw Culinary Arts™ January 11-15
Raw Culinary Arts Associate Chef & Instructor Training™ January 18-29
plus: Science of Raw Food Nutrition™ I: January 16-17
plus: Precision Knife Skills and Decorative Cuts 201: January 23
Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series
February 6-March 19, 2010
FUNdamentals of Raw Living Foods™ February 6
Basic Knife Skills 101: February 7 (morning)
Knife Skills 102: February 7 (afternoon)
Essentials of Raw Culinary Arts™ February 8-12
Science of Raw Food Nutrition™ I: February 13-14
Raw Culinary Arts Associate Chef & Instructor Training™ February 15-26
Precision Knife Skills and Decorative Cuts 201: February 20
Ethnic Flavors in Recipe Development™ March 1-5
RawFusion Spa Cuisine™ March 8-12
Raw Event Catering and Elegant Entertaining™ March 15-19
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.
Recipe by Cherie Soria
Linguini Parody with Pine Nut and Cashew Truffle Cream
Yield: 3-4 servings
This is one of my Mendocino coast signature dishes, specifically created to feature local mushrooms and seaweeds, but also includes vegetables that are still abundant in our gardens in the fall. It is a "foodies" delight, with its earthy truffle and porcini flavors and the colorful tomato, yellow peppers, and fresh dill. Tune into Supreme Master TV to see Cherie harvesting fresh sea vegetables on the Mendocino coast.
We use locally harvested seaweed (wakame or kombu) from Rising Tide Sea Vegetables and porcini mushrooms from Mendocino Mushrooms in this recipe, as well as THE BEST Truffle oil we have found - TartuLanghe's Olio con Tartufo (Truffle Oil). A little goes a long way... enhancing the flavor of your favorite soups and sauces. All three of these products have earned the Cherie's Choice seal of approval, and you can find them online at RawFoodChef.com!
1/2 ounce dried porcini mushrooms
1/2 cup purified water
4 medium zucchini (1 pound)
1 teaspoon Himalayan crystal salt
1/4 cup pine nuts, soaked 2 hours, rinsed, and drained
1/4 cup cashews, soaked 2 hours, rinsed, and drained
1 tablespoon lemon juice
1/2 tablespoon tamari
1/2 tablespoon agave nectar
1 - 2 teaspoons truffle oil
Pinch of white pepper
1/2 cup seeded and finely julienned Roma tomatoes
1/4 cup finely julienned red onion
1/4 cup finely julienned yellow bell pepper
2 tablespoons capers
2 tablespoons kombu or wakame, soaked for 2 hours, rinsed, drained, and chopped
1/2 tablespoon minced fresh dill weed
1/2 tablespoon dulse flakes
1/2 teaspoon kelp powder
2 tablespoons minced fresh parsley, for garnish
Freshly ground pepper
1. In a small bowl, combine the mushrooms with the water, and allow them to soften for 1 hour.
2. For the linguini: While the mushrooms are soaking, cut the zucchini into long, thin strips resembling linguini. A spiral slicer or Spirooli is perfect for this application. In a large bowl, sprinkle the salt on the zucchini noodles, toss well several times, and set aside.
3. After 1 hour, drain the mushrooms, reserving the water for use in the sauce. Dice the mushrooms and set aside.
4. For the truffle cream: Combine the pine nuts, cashews, lemon juice, tamari, agave, truffle oil, and white pepper in a high-performance blender, adding a small amount of the mushroom soak water, as needed, to make a very thick creamy sauce.
5. Drain the zucchini noodles thoroughly, gently squeezing to remove excess liquid, then toss in the sauce, the mushrooms, and the other remaining ingredients.
6. Garnish with minced parsley and a sprinkle of freshly ground black pepper.
7. Serve immediately.
TartuLanghe Olio con Tartufo
100 mL bottle
A little goes a long way... enhancing the flavor of your favorite soups and sauces.
Dried Porcini Mushrooms
by Mendocino Mushrooms
2 oz. package
Dried Wakame or Kombu
by Rising Tide Sea Vegetable
Wakame .75 oz. package $4.75
Kombu 1 oz. package $5.00
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