Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. - George Eliot
Expo LIVE Encore
Extended Through November 30!
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Making Healthy Living Delicious!™
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What's special about autumn? The sun is lower in the sky, and the light has a softer quality after the intense rays of summer. We start to feel excited about the things we'll do as the days get shorter. We harvest the last bounty from our gardens, and plant for winter crops. We taste the crispness of perfect apples and the softness of a perfectly ripe pear. It's the time of year when we immerse ourselves in seasonal activities: Halloween, school projects, community activities, cultural pursuits, and preparation for the winter months help us stay busy and focused at this time of year.
There's something comforting about the change of season, and we often find renewed energy in the fall. The air becomes clearer as fall breezes begin to blow; we look forward to working on things that we haven't had time for in the hustle and bustle of summertime. Are the holidays already peeking around the corner? It's time to plan for gatherings with family and friends, and time to tackle those indoor projects that have been waiting patiently all summer. Meanwhile, we can enjoy raking colorful leaves that rustle and crunch!
Here at Living Light, we are immersed in our final Gourmet Raw Food Chef™ series of the year, including our three popular advanced classes Ethnic Flavors in Recipe Development™, RawFusion Gourmet Spa Cuisine™, and Raw Event Catering and Elegant Entertaining™.
New Holiday Traditions with Raw Living Foods™, which happens only once a year, is a time for our Living Light family and friends to congregate here in Fort Bragg to celebrate the season - and learn amazing new holiday recipes from Living Light chefs. This class is open to the public, as well as graduates.
This December, by popular demand, we are offering a second Pastry Arts-Unbaked!™ class on December 1-4 with Cherie Soria, Vinnette Thompson, Martine Lussier, and Meagan Ricks; the Science of Raw Food Nutrition I™ on December 4 & 5, Science of Raw Food Nutrition II™ December 6-10, and Science of Raw Food Nutrition Teacher Training™ on December 11 & 12 with the incomparable Raw Food Doctors™ Rick and Karin Dina, D.C. So come to Living Light in December and do your gift shopping at the Marketplace while you are here - we ship anywhere in the world! (It's a lot easier and more fun to do your holiday shopping here in Fort Bragg and Mendocino - no traffic, no crowds, cool boutiques with unique items, and beautiful scenery!)
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team
World Vegetarian Festival Weekend
Cherie Soria, Dan
Ladermann, Martine Lussier, Colleen Cackowski, and a group of incredible
volunteers had a wonderful time at the 10th Annual World Vegetarian Festival Weekend
in San Francisco's Golden Gate Park on October 3-4, sponsored by the San
Francisco Vegetarian Society and In Defense of Animals. Cherie and Martine did a
culinary demonstration "A Mexican Fiesta" on Saturday (in the Main Hall!) and
Cherie also presented a "Raw Foods - It's Only Natural!" talk on Sunday. The
Living Light team and volunteers also served a fabulous gourmet raw vegan
Mexican meal on Saturday evening - to rave reviews, of course! Living Light also
generously donated the first 25 meals to the 2009 World Vegetarian Day
Celebration. It's an event Cherie and Dan have supported for years... be sure to mark
your calendars for next year's event - it's lots of fun, and a great place to
network and make connections with other conscious vegans and vegetarians.
Cherie's Culinary Demonstration from the festival is now available free online - don't miss this chance to learn how to make these delectable dishes that were featured at Saturday's gourmet raw vegan Mexican meal:
● Gazpacho Soup Topped with Avocados and Pepitas
● Mexican Seasoned Cabbage "Rice"
● Chocolate Orange FlanClick here to watch now!
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!
Meet Our Newest Chef/Instructor Linas Kesminas!
We are delighted to welcome Living Light chef graduate Linas Kesminas from Lithuania. After pursuing medical studies in his native country, Linas switched to business management, catering, and food service management, earning the equivalent of a Bachelor's degree in food service management. He has also worked as a food stylist, a chef in Japanese restaurants, and a teacher of both raw foods and Thai cuisine.
He has also used his many talents in recent years as a food stylist, personal chef to international film stars, and has written articles about raw foods, maintained a raw food website in Lithuania, and given lectures on raw foods in Europe. He is fluent in English and Russian, and also speaks Polish and French. He is quite adept at computer skills, and is a wonderful colleague and friend. If you haven't met him yet, we know you'll be delighted to make his acquaintance when you come to Living Light. We know he'll be an absolutely amazing addition to our company, and we are very excited about the opportunity to get to know Linas better in the coming months!
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.Two more chances to take Science of
Raw Food Nutrition™ I in 2009:
10-11 and December 4-5
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
Karen 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 rood
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
Day of the Dead Altar and Chocolate Sampling
For the first time this year, Living Light will participate in a special Day of the Dead event organized by Cammie Conlon of Little River Inn in Mendocino. Our employees will bring in items to create a Day of the Dead Altar which we will display on the central table in Living Light Marketplace. The altar, decorated with flowers, fruit, candles, personal mementos, and "papel picado" will stay up for an entire week.
Not to be outdone, Living Light Café will offer A Fiesta of Chocolate: a Trio of Chocolate Samples for Latin Lovers
from 5-7 PM for only $5 per person. On the tasting menu will be:
Mexican Spiced Chocolate Milk:
rich cashew milk with cacao and cinnamon
Ancho Chili Chocolate Truffles:
an intense melt-away chocolate bite with a fiery finish
Coconut Dream Bars:
extreme chocolate and coconut designed to fulfill your chocolate fantasies
Plus, purchase of A Fiesta of Chocolate
ticket will include a $5 coupon to shop in the Living Light Marketplace. Also in The Company Store will be a series of eight altars by local artists at Gallery 3G, and samples of Mexican Mole at Mendo Bistro. Vicki Rae hair salon will also display a unique Day of the Dead altar and offer refreshments. If you are in the area, be sure to check out this event!
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. Living Light Café
will feature 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, a gourmet raw vegan dish that is full of piquant flavor! Sample these and other delicious specialties at this award winning cafe! Visit the GoMendo website at www.gomendo.com for more information on other activities during the event.
Stephanie Reno is Making a Difference at Living Light
For the month of September, Living Light is pleased to honor Accounting and IT Assistant, Stephanie Reno, as our Employee of the Month. Even though Stephanie has only been at Living Light for a short time, she has proved to be a valued member of our team. Stephanie is intelligent, focused, motivated, and always helpful and polite to others, even when they are not patient with her. She has a calm and soothing demeanor, is bright and quick to find solutions to problems, and is willing to take on new tasks that require perseverance. Her coworkers say she is a good multi-tasker and has a great sense of humor.
Stephanie loves Fort Bragg and especially loves working here at Living Light because of the people, the teamwork, and the way we support each other. She is always courteous and doesn't let stress affect her. She obviously loves her job and the people she works with. Stephanie appreciates working for a company that supports good health, since good health is one of her primary goals in life. She is also very devoted to being a good mom to her kids.
Stephanie describes herself as adventurous and enjoys everything life has to offer, including drag racing, volleyball, and softball. She also enjoys cooking, making jewelry, shopping, and doing anything outdoors! Her favorite animal is the Giraffe!
Living Light employees and managers selected Stephanie as Employee of the Month for many reasons, not the least of which is her tireless work on the Expo Live Streaming and Expo Encore programs. Thank you Stephanie! We love and appreciate you!
|Living Light MarketplaceWhether
you want to remember your time as a Living Light student, or you plan to enroll
in future classes, or you just LOVE Living Light, we've got branded items at
Living Light Marketplace, and we're constantly adding new Living Light logo
items to the mix, including The Green Bottle™ an affordable stainless steel
water bottle and quality alternative to those who are conscious about their
health and our environment - it's great to take with you in town or on trips. The
ECOBAGS reusable shopping bag in natural cotton canvas is a great tote for
grocery shopping, daily errands, craft projects, travel, and more! Our ever
popular Living Light baseball cap in washed, brushed cotton twill is embroidered
with the full color Living Light logo, and it comes in four colors: white,
almond, lime, and tangerine. You'll feel like a true professional in our classic
white chef coat in 100% cotton twill, or you can opt for the super stylish look
of our Hemp Linen Tuxedo
Top Chef Coat in a rich plum color - it's
great layered or alone. We also have a shot glass for wheatgrass, and a
glass mug with handle that's perfect for smoothies, juice, and tea! These are
great gift items for aspiring raw chefs and for your students too, if you are
teaching classes. Shop today!
Hemp Linen Chef Coat with Living Light Logo by Sympatico Clothing
layered or alone, the Tuxedo Top chef coat has a 4-button band closure,
side vents, three-quarter length sleeves and a flattering angled
hemline. We offer them in a beautiful deep plum color with the Living
Light logo embroidered on the upper left side of the jacket. Please
note that these coats run large for their size. Made of woven 55% hemp
and 45% Tencel™.
White Chef Coat with Living Light Logo
This is a classic, professional chef coat in 100% cotton twill with knot
buttons. You'll look like the culinary pro you have become with the full color
embroidered Living Light logo on this sharp looking coat!
Shopping Tote Bag with Living Light Logo by Ecobags
ECOBAGS reusable shopping bag in natural cotton canvas is the companion
you've been looking for. This tote is great for grocery shopping, daily
errands, craft projects, travel, etc. All seams and stress points are
double stitched for durability. Unlike bulkier totes, this bag folds
neatly and easily to fit in a small space. The cotton web handles allow
you to comfortably carry the bag either over the shoulder or as a tote,
without straining. Say "no" to single-use paper and plastic bags. Bring
along a reusable bag, reduce waste and help keep our planet clean.
Care: machine wash cold, hang dry. Tote size: 19 in.W x 15.5 in. H with
a 5in. bottom gusset and 22" straps.
Stainless Water Bottle with Living Light Logo by Green Bottle
Green Bottle™ was designed as a solution to the problems caused by the
massive worldwide use of disposable plastic water bottles. In the USA
alone, we waste nearly 2.5 million plastic water bottles per hour.
These plastic water bottles are leeching harmful chemicals into our
drinking water and causing a massive disposal problem in our landfills.
Additionally the Green Bottle™ is a perfect replacement for those
plastic sports bottles that may contain BPA. The Green Bottle™ offers
an affordable and quality alternative to those who are conscious about
their health and our environment. Each time you refill your Green
Bottle™ you are being pro-active about your health and our environment!
● 25oz. / 750ml capacity
● 18/8 stainless steel
● Includes sports cap, twist cap and metal clip
● BPA free and non-toxic
● Safe for you and our environment
● Weighs only 5.7oz
Caps with Living Light Logo by KC Caps
six panels caps by KC Caps are made of washed brushed cotton twill and
is embroidered with the full color Living Light logo. Each cap has a
self fabric closure with a ring buckle on the back and inside the cap
is a deluxe 4 stitch sweatband. There are four colors to choose from:
white, almond, lime, and tangerine.
Living Light Mug with Lid
The Living Light
mug is made of crystal clear glass comes with a plastic lid that screws
onto the jar top. The mug also has the Living Light logo in orange ink
emblazoned on its side. It's the same size as a standard Mason jar -
about 5 in. tall and 3.5 in. wide.
Living Light Shot Glass
Light shot glasses are made of crystal clear glass and each piece
has the Living Light logo in orange ink emblazoned on its side. Each
one is about 2.5" tall.
Shop Living Light Marketplace Online!
Living Light CaféRefinement, Renewal, and Creation!
This time of year, the Café is focused on refining our product line, creating excitement, and renewing our commitment to provide the highest quality organic ripe, raw, lively, deliciously energizing cuisine available on the Mendocino coast of Northern California!
Our new Manager, Andrea Primm, is ready to rock and roll with new ideas, new tastes, new systems, and a new focus to take the Café to the next level of excellence and beyond. Here are some of the exciting new developments:
Indonesian Wild Rice Salad - so delicious! A sprouted (or "bloomed") wild rice salad with green onions, carrots, red bell pepper, cashews, cilantro, olive oil, tamari, lemon juice, garlic, ginger, cayenne, black pepper, and Himalayan crystal salt - simply amazing!
Key Lime Pie - this is an outstanding dessert first introduced at our VIP party at this year's Vibrant Living Expo and Culinary Showcase - light as a cloud, beautiful to look at, and with a piquant taste and sweet smooth finish that's just... well, dreamy!
We are switching our bottled water to Aquamantra® a California 100% natural spring water with a pH of 7.4. The biodegradable packaging is completely compostable, and the business is woman owned, and donates a portion of its profits to children's charities. We are very happy to be working with this conscious company.
New Recycling Containers
We'll be streamlining our recycling and composting system to make it easier to see what goes where, and we've got brand new recycling containers on the way to make it easier for our customers to protect our earth with green practices!
Stay tuned for a variety of exciting new menu items we'll be introducing at Living Light Café in the next few months!
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
Science of Raw Food Nutrition™ I: October 10-11
sold out! Raw Culinary Arts Associate Chef & Instructor Training™ Oct 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
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
Science of Raw Food Nutrition Certification™ Series
March 18-26, 2010
Science of Raw Food Nutrition™ I: March 18-19
Science of Raw Food Nutrition™ II: March 20-24
Benefits of Raw Food Nutrition Educator Certification™ March 25-26
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.
This recipe from my book The Raw Food Revolution Diet (co-authored by Vesanto Melina, MS, RD, and Brenda Davis, RD) is perfect fall fare - hearty, savory, and delicious. The "bloomed" wild rice provides a perfect base for a substantial full meal salad or side dish; the shiitake mushrooms add a rich texture and earthy flavor; the pecans offer a satisfying nutty crunch, and the currants provide just the right hint of sweetness for a well-balanced autumn dish!
Autumn Wild Rice Pilaf
Autumn Wild Rice Pilaf
Recipe by Cherie Soria
4 ounces wild rice, warm soak 24 hours
1 1/2 stalks celery, diced
1 green onion, sliced
1 cup carrot, shredded
1/4 cup pecans, chopped
3 tablespoons parsley, minced
3 shiitake mushrooms, thinly sliced
1 1/2 teaspoons poultry seasoning
3 tablespoons dried currants
1 tablespoon onion powder
1/4 teaspoon garlic powder
1/4 cup olive oil
1 1/2 teaspoons lemon juice
1 1/2 tablespoons wheat-free tamari
1 1/2 teaspoons dark miso
Himalayan crystal salt and fresh ground black pepper to taste
1. Rinse rice and place in gallon jar. Cover with 6 cups of filtered water and place in a 105 degree dehydrator for 24 hours.
2. Drain rice, rinse, and drain again thoroughly. Add celery, green onion, carrot, pecans, parsley, mushrooms, poultry seasoning, dried cranberries, onion powder and garlic powder and toss thoroughly.
3. In a separate bowl, combine the olive oil, lemon juice, tamari, miso, and orange zest, and stir to blend.
4. Add liquid ingredients to rice mixture and stir again, thoroughly. Add salt and fresh pepper to taste.
5. To prepare for service, put the rice mixture in a sealed gallon jar and place it in a warm dehydrator or a warm water bath for an hour to enliven the flavors and bring the temperature to warm. Serve immediately or store in a sealed container in the refrigerator for up to 4 days.
Looking 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
Additionally, the Institute holds an annual Vibrant Living Expo each 4th weekend in August that includes many visiting
authors, nutritionists, and natural foods experts."
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Living Light International
phone: 707-964-2420, or 1-800-816-2319