Expo LIVE Encore
|Friend us on Facebook! Cherie Soria, Living Light Culinary Arts Institute, and Living Light Inn are all now on Facebook! |
|Living Light International
Making Healthy Living Delicious!™
|You may unsubscribe from our newsletter at any time by following the link at the very bottom of this email.
Back to School at Living Light
It's Back to School at Living Light! Our first fall Raw Culinary Arts Associate Chef and Instructor Training™ is in progress, with a new group of eager and inspiring students. We are always amazed at the caliber of students who come to Living Light. They are people who think outside of the box, and who want to make a difference in their communities. The light they shine when they become Living Light graduates reaches to nearly every corner of the planet. Our next class series begins October 3 and is a full 6-week series, which includes the 3-part Associate Chef and Instructor Training™, Ethnic Flavors in Recipe Development™, RawFusion Gourmet Spa Cuisine™, Raw Event Catering and Elegant Entertaining™, and culminates in everyone's favorite festive class, New Holiday Traditions with Raw Living Foods™, which we offer only once a year - don't miss it! Call our enrollment counselors Hilloah, Mary, and Amber for more information, and sign up now! This is also the best time of year on the Mendocino coast. The sun is shining, light breezes are blowing, and we have some of the best weather all year during the next two months. It's a wonderful time to take classes, and prepare for 2010 by becoming a certified chef at Living Light Culinary Arts Institute.
The fifth annual Vibrant Living Expo and Culinary Showcase™ was a resounding success - beyond our wildest expectations. We received more accolades and thanks from attendees, presenters, sponsors, and exhibitors than many people receive in a lifetime. Our volunteers were dedicated and truly appreciated. We are very grateful for the support of our staff, sponsors, presenters, and community in helping us make this THE BEST EXPO ever! For those who were not able to attend, we have for the very first time, the Expo LIVE Encore program. Now you can view the top presenters and culinary luminaries who participated in this year's Expo from the comfort of your own home. Look for a full recap in our upcoming Expo update of this amazing event.
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team
Sign Up for Advanced Classes by September 26 for a 10% Discount!
If you are a Living Light Associate Chef graduate, you can take all three of our advanced classes, and stay for New Holiday Traditions beginning October 26th. Reach your goal of achieving Gourmet Raw Food Chef certification at Living Light this fall! Ethnic Flavors in Recipe Development™October 26-30
An empowering five-day advanced training course designed for our Associate Chef
and Instructor graduates. You'll receive personal guidance from outstanding
chefs and instructors as you travel the world of Ethnic Flavors to India,
Southeast Asia, the Mediterranean, and other exotic locales. Explore the tastes
and textures of each region as you prepare its cultural cuisine. Learn to write
recipes suitable for publication and to create incredible new dishes without the
need for recipes. Reach new levels of creativity in the grand finale, our
fabulous dessert extravaganza.RawFusion Gourmet Spa Cuisine™November 2-6
In this course, you'll experience the light and luscious fare served at healthy
lifestyle retreats in exotic locations. We designed RawFusion Gourmet Spa
Cuisine™ to support an active lifestyle. Starting with very simple ingredients,
you will learn how to combine textures and flavors to produce a wide array of
exotic dishes and gourmet feasts! With recipes emphasizing fruits and greens,
RawFusion™ is the favorite cuisine of the Living Light Staff.Raw Event Catering and Elegant Entertaining™November 9-13
Anyone interested in catering raw food events from intimate appetizer parties
for 10 to elegant weddings for 100 or more will enjoy Raw Event Catering and
Elegant Entertaining™. Learn about menu planning, organizing, budgeting,
pricing, negotiating contracts, and managing your catering team. Discover
secrets of plating and presentation that you can use for beautiful everyday
meals or elegant dinner parties. Gain hands-on experience as you participate in
catering raw events.Only a few spots left - call
707-964-2420 or 800-816-2319 to register!
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
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
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
Expo LIVE Encore - Available Through October 31!
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. 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 October 31.
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!
World Vegetarian Day Celebration
San Francisco, October 3-4, 2009
Join us at the 10th Annual World Vegetarian Day Celebration in San Francisco's Golden Gate Park, sponsored by the San Francisco Vegetarian Society and In Defense of Animals. Cherie and her team will be doing a culinary demonstration titled, "A Mexican Fiesta" on Saturday, October 3 in the Main Hall and share her secrets of "Making Healthy Living Delicious" on Sunday, October 4. Living Light will also serve a gourmet raw vegan Mexican Meal at 6:45 PM Saturday night and will donate the first 25 meals to the 2009 World Vegetarian Day Celebration. Tickets for the meal are limited, so buy tickets now, while they last.
If you are attending World Vegetarian Day, you can purchase your Gourmet Raw Mexican Meal in advance for $25, click here
to purchase on the Living Light Website, or purchase at the Living Light Booth the day of the event. Buy early - we sold out last year!!!
Living Light Raw Vegan Menu for Saturday: Mexican Fiesta
● Hibiscus Cooler
● Spicy Flax Corn Chips
● Gazpacho Soup
● Romaine Boats with Guacamole
● Vegetable Enchiladas with Chili Colorado Sauce
● Mexican Seasoned Cabbage "Rice"
● Chocolate Orange Flan
Other luminaries at the event will be John Robbins, Dr. Dean Ornish, Dr. Milton Mills, and Howard Lyman. This is a fun and enlightening event and well worth the trip to San Francisco!
Cherie Soria on Supreme Master TV!
Cherie Soria on Supreme Master TV -
videos now available online!
The first two videos in a series of eight videos have
now been shown on Supreme Master TV. Supreme Master TV is available around the world on
satellite and cable TV (www.suprememastertv.com).
The first two videos in the series are now available for
on the web as part of the show VEGETARIANISM:
THE NOBLE WAY OF LIVING
Harvesting Sea Vegetables from the California Coast with Chef Cherie Soria of Living Light Culinary Arts
Chef Cherie Soria of Living Light Culinary Arts: Sea Vegetable and Cucumber Salad
Both videos are subtitled in 15 different languages:
English, Au Lac, Chinese, Spanish, French, German,
Russian, Arabic, Persian, Portuguese, Thai, Indonesian, Japanese , Korean, and
Teresa Ravella is Making a Difference at Living Light
Living Light is pleased to honor Teresa Ravella as our Employee of the Month for August. Teresa is regarded by her managers and peers at Living Light as reliable, cheerful, hardworking, fun, open-minded, and easy to get along with. She is responsible, motivated, positive, likeable, and students know that Teresa is always willing to help in any way possible.
Teresa appreciates working at Living Light because she "loves her coworkers and the food!" Besides being a devoted wife, Teresa is a loving mother to her daughter, Julia, whom she loves spending time with and enjoys bringing to work on occasion. Her friends and companion animals are also central to her life. Other primary goals, she says, are "to work and play hard!"
Teresa enjoys reading, gardening, bowling, walking, and riding her bicycle. She also likes watching football - especially the Dallas Cowboys!
Teresa is a conscientious employee and thoughtful coworker. All of us at Living Light agree that Teresa Ravella is the perfect choice for Employee of the Month. Teresa, we want you to know how much we love and appreciate you, the month of August, 2009 and always!
|Living Light Marketplace
The Traveling Culinarist
Our newest find - The Traveling Culinarist!
The Traveling Culinarist is in a category all its own. Whether you're a professional chef, a culinary student or simply an enthusiastic epicurean, the Traveling Culinarist lets you share your kitchen talents no matter whose kitchen you're in. With dozens of pockets, pouches, compartments and straps, the Traveling Culinarist is the trusted companion of the chef on the go. This unique chef's case securely provides a place for everything, so you can create tantalizing meals wherever your travels take you.
The Sous Culinarist (Patent Pending) is always ready for action. This unit has multiple side pockets, extra large interior mesh pockets, quick-snap straps, and velcro dividers that easily convert from laptop pocket into a cushioned wine tote. Accordion filing pockets provide space for cookbooks, magazines, and file folders. Also includes a knife satchel. Please Note: NO UTENSILS, KNIVES, OR ACCESSORIES ARE INCLUDED.
● Includes a (6) knife pocket and steel satchel that is detachable and rolls up for safe transporting for convenience
● Inside mesh pocket on the lip lid securely holds even the smallest utensils
● Inside (2) Large Mesh pockets to provide ample storage for bulky items
● 15-inch wide 2-1/2 inch deep padded pocket for laptop, cutting board and Velcro padded divider convert it into a cushioned wine tote.
● Inside (3) ring loop straps to hold food molds and misc. items
● Outside (2) larger exterior pockets hold plenty
● Inside right pocket neatly organizes spices or misc. items
● Heavy duty telescopic handle system
● In-line skate wheels
● Dual combination locks (Sous only)
● Outside front zip-down accordion fan file for cookbooks, magazines, recipe files and MORE!
● Bag weight requirement limits 50-60 lbs
● Bag weight empty 10 lb
Shop Living Light Marketplace Online!
Living Light CaféMeet our new Café Manager,
There is one word that comes to mind when you hear the name Andrea Primm: unstoppable. Andrea is passionate about raw vegan cuisine and has been at the forefront of the raw food movement in the Midwestern United States and now, as Café Manager at Living Light International, she is helping people transform their lives through the raw food lifestyle.
Andrea began her professional journey as a raw food chef and instructor in 2007, when she became a student at Living Light Culinary Arts Institute under the tutelage of the "Mother of Gourmet Raw Vegan Cuisine," Cherie Soria, and Gourmet Raw Food Chef and Culinary Programs Manager, Martine Lussier, and earned her certification as a Raw Food Chef and Instructor. In the following 2 years, she honed her skills as a chef and instructor while teaching, coaching, speaking, and catering in her home town of Wichita, Kansas. In January 2009, she returned to Living Light where she has served as production chef and Assistant Café Manager and was recently promoted to Living Light Café Manager - CONGRATULATIONS Andrea!
Andrea views business as a sacred exchange and enjoys overseeing the day-to-day operations of the Café as well as the great team of people she works with. "Working for Living Light provides me with a unique opportunity to positively interact with many amazing and loving people."
In the kitchen, Andrea likes to keep it simple and straightforward - but really, really fun. You can find her quirky, fun, instructional videos on Youtube, Facebook and MySpace. She has big plans in the world, so keep your eye on Andrea Primm!
Living Light InnStay at
the eco-friendly Living Light Inn for two nights and get the third night free! Join
us anytime (including weekend nights) between September 14 and
November 19, 2009, and stay during the nicest time of year on the
coast. Enjoy wandering along the bluffs of the Mendocino Headlands or
State Park just north of Fort Bragg or go mushroom hunting in one of our
many types of wooded forests. Hike in one of our 6 state parks, bike the
beautiful coastal roads and trails, kayak or canoe up Big River, enjoy a glass
of local award-winning organic wine, visit boutiques, antique shops, and 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 soon!
Make your reservation today by calling 707-964-1384 or visiting LivingLightInn.com
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
FUNdamentals of Raw Living Foods™ October 3
Basic Knife Skills 101: October 4 (morning)
Knife Skills 102: October 4 (afternoon)
sold out! Essentials of Raw Culinary Arts™ October 5-9
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.
Crunchy Buckwheat Granola with Almond Milk, and Date and Walnut Scones
Crunchy Buckwheat Granola
Yield: 3 quarts/3 L (6-9 servings)
This crispy, crunchy granola cereal is a lifesaver for many raw food enthusiasts. It's delicious with Almond Milk (see recipe) or apple juice and sliced bananas, berries, or peaches. Crunchy Buckwheat Granola is easy to make and can be formed into granola bars for tasty travel treats or afternoon snacks.
Crunchy Buckwheat Granola provides a nice complement of vitamins and minerals and provides almost 9 grams of fiber per serving.
1 cup (250 mL) pitted dates, packed
1/2 cup (120 mL) purified water
1 pound (2 1/2 cups/620 mL) raw buckwheat groats, soaked and sprouted
3/4 cup (185 mL) currants or raisins
1/4 cup (60 mL) flaxseeds, soaked for 8-12 hours in 1/2 cup (120 mL) purified water (do not rinse or drain)
1/4 cup (60 mL) pumpkin seeds, soaked for 4-6 hours, rinsed, and drained
1/4 cup (60 mL) sesame seeds, soaked for 4-6 hours, rinsed, and drained
1/4 cup (60 mL) sunflower seeds, soaked for 4-6 hours, rinsed, and drained
1 teaspoon (5 mL) ground cinnamon
1. Loosely separate the dates. If the dates are very hard and dry, soak them in warm purified water for a few minutes to soften. Drain before using.
2. Place the dates in a blender with the water and process into a smooth paste. Add more water as necessary to facilitate processing.
3. Combine the buckwheat groats, currants, flaxseeds, pumpkin seeds, sesame seeds, and sunflower seeds in a large bowl. Add the date paste and stir well or mix with your hands to make a batter.
4. Evenly spread 3 cups (750 mL) of the batter no more than 1/4 inch (5 mm) thick onto a dehydrator tray lined with a nonstick sheet. Repeat until all of the batter is used.
5. Dehydrate for 8 hours at 105 degrees F/40 degrees C. Flip the granola onto a mesh dehydrator screen and continue dehydrating for 24 hours longer, until completely dry.
5. Break the granola apart or crumble it into chunks.
6. Stored in sealed glass jars in the refrigerator, Crunchy Buckwheat Granola will keep for up to 3 months.
Yield: 2 cups/500 mL (2-4 servings)
If you like the flavor and creaminess of milk, you'll love this slightly sweet, pure white beverage that mimics the look and taste of its dairy counterpart. In fact, once people taste fresh nut milks, they rarely go back to dairy milk. Play with the sweetness by varying the amount of dates you use, and adjust the thickness by adding more or less water. You'll be pleasantly surprised at the possibilities, as this recipe can be used to create a light refreshing milk or thick, sweet cream.
Remember that this is a nut-based recipe, so keep your serving sizes moderate. You can also increase the water content to reduce the calories per cup. Save the mineral-rich pulp for use in Garlic-Herb Croutons (see The Raw Food Revolution Diet).
1/2 cup (120 mL) whole raw almonds, soaked for 8-12 hours, rinsed, and drained
2 cups (500 mL) purified water
2 to 3 pitted dates (see note)
1/4 teaspoon (1 mL) vanilla extract
1. Combine all of the ingredients in a blender and process until smooth.
2. To separate the milk from the pulp, squeeze the mixture through a cloth mesh bag or a double layer of cheesecloth. Reserve the pulp.
3. Serve at room temperature or chilled. Stored in a sealed glass jar in the refrigerator, Almond Milk will keep for up to 4 days.
Notes: Dates vary in size and degree of sweetness. If you're using larger, sweeter dates, such as Medjool dates, you may wish to use 2 dates rather than 3. Store leftover almond pulp in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 4 months (defrost before using). The pulp may be used in other recipes, or you can dehydrate it and then grind it in a food processor and use it as a flour.
Date and Walnut Scones
Yield: 8 scones (8 servings)
These sweet, dense breads are reminiscent of English scones. Serve as is or try them with Berry-Date Jam and Sweet Cashew Cream (see Raw Food Revolution Diet) for an extra special treat!
With 10 grams of fiber, 7 grams of protein, and a nice complement of vitamins, minerals, and essential fatty acids, these scones are no ordinary sweet treat.
1 1/2 cups (370 mL) kamut or winter wheat berries, sprouted for 36 hours, rinsed, and drained
3/4 cup (185 mL) chopped pitted dates, packed
3/4 cup (185 mL) walnuts, soaked and dehydrated
1 teaspoon (5 mL) ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1. Process the kamut in a food processor fitted with the S blade until the grains are broken into 3 or more pieces each. The mixture should be sticky but not mushy.
2. Loosely separate the dates and add them to the food processor along with remaining ingredients. Process just until the dates and walnuts are mixed in and broken into pieces. The dough should not be smooth; the date and walnut pieces should still be visible.
3. Transfer the dough to a dehydrator tray lined with a nonstick sheet and press it firmly into a round shape, about 1 inch (2.5 cm) thick.
4. Cut the round into 8 equal wedges. Separate them on the nonstick sheet, and dehydrate at 125 degrees F/50 degrees C for 2 hours.
5. Lower the temperature to 105 degrees F/40 degrees C and continue dehydrating for another 3 hours.
6. Turn the scones over onto a mesh-lined dehydrator tray (without the nonstick sheet), and dehydrate for 2-3 hours longer, or until dry and crusty on the outside and tender and moist on the inside. Serve warm or cold.
7. Stored in an airtight container, Date and Nut Scones will keep for up to 1 week in the refrigerator or up to 2 months in the freezer.
Note: If you like, the bread may be warmed in the dehydrator at 125 degrees F (50 degrees C) for an hour before serving.
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."
|Thank you for reading our newsletter!Help us make Healthy
Living Delicious around the world!
Please send Living
Light emails and videos to friends, family and
colleagues - We're always
"sprouting" new ideas and we love to share them and see them
grow! Please forward this newsletter by using the Forward email link at the very bottom of the newsletter.
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 International
phone: 707-964-2420, or 1-800-816-2319