In This Issue
1. 2010 Classes at Living Light
2. FUNdamentals in Santa Barbara
3. Cherie Teaching Free Teleclass
4. Job Opportunity
5. Living Light's Global Website
6. Science of Raw Food Nutrition
7. Making a Difference
8. Living Light Marketplace
9. Living Light Inn
10. Living Light Cafe
11. Chef's Corner
Quick Links...

Suffering and joy teach us, if we allow them, how to make the leap of empathy, which transports us into the soul and heart of another person. ln those transparent moments we know other people's joys and sorrows, and we care about their concerns as if they were our own
- Fritz Williams

Broccoli with Bon Bon Sauce

New Year's Inspiration DVD:  $47

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Living Light International
Making Healthy Living Delicious!™

January 2010

Our hearts are filled with gratitude for the outpouring of love, prayers, financial assistance, and support offered by the raw community to Living Light faculty instructor and chef Elaina Love, and her son, Dominic. We are humbled to be a part of this extended group of caring individuals.
Dominic's battle with leukemia and other events at the beginning of this year help us realize how important we all are to each other. We are all connected by a thin, invisible strand of love and support. Life is precious. We feel so blessed to be in the business of helping people create lives that can make a difference on this fragile planet of ours. Our first new students of 2010 have arrived, and we see in their bright and shining faces, the hope for a better future for our country and our planet. These will be people who will fan out into the world to bring the message of vibrant living to their families, communities, and beyond.

We would like to thank each and every one of you who travel this journey with us. We know we don't do it alone. Whether you have been a student, would like to become one in the future, or just have an interest in healthy living, we're glad you are out there making a difference.

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

2010 Classes at Living Light

We are very excited about our new 2010 class schedule, which includes additional Knife Skills classes, Science of Raw Food Nutrition™ classes, and three more opportunities to take Pastry Arts-Unbaked!™ We've also added a four day Pastry Arts-Unbaked!™ II class for advanced students. We are offering some wonderful discounts for our February Training session which includes a complete 6 week program including Ethnic Flavors in Recipe Development™, RawFusion Gourmet Spa Cuisine™, and Raw Event Catering and Elegant Entertaining™, as well an opportunity to stay for Pastry Arts-Unbaked!™, Science of Raw Food Nutrition™ I and II, and Benefits of Raw Food Nutrition Educator Certification™.  Call our enrollment team at 707-964-2420 or 800-816-2319 to find out about our February specials.

Our goal at Living Light is to provide a deep understanding of raw cuisine - from basic sprouting and raw food production to flavor balancing, recipe development, event planning, plating design, teaching, leadership, and marketing one's services.  We stress professionalism and attention to detail and, after 11 years, have developed a highly respected reputation in the global marketplace.
Our certified Gourmet Chefs leave Living Light with a level of confidence and professionalism that helps them develop a career in the raw food world based on their individual skills and desires. The number of raw restaurants worldwide is still relatively small, but restaurant owners respect the education students receive at Living Light, which often opens doors to an interview. The rest is always up to the individual's initiative, talent, and determination. The list of avenues available to use the skills acquired at Living Light is varied, and our graduates go on to do everything from working in restaurants, resorts and clinics to working as a personal chef in a home, or on location for traveling performers in the film industry. Others cater events, conduct vacation retreats, create packaged foods, teach classes, write recipe books - the list goes on.
We offer the best raw culinary training in the world, providing the foundation necessary to find your niche. Our Chef Referral Service should be in place this month, adding a networking opportunity for chef graduates to connect with businesses and individuals looking for their skills and expertise.
The exciting thing is that Living Light graduates are able to create a vision of what they want to do and they've acquired the skills to make it happen! And, they may find after graduation that they are more capable of doing a variety of things they had not imagined prior to their training at Living Light. It's a new and constantly growing field, and there are a variety of exciting possibilities for graduates to create careers in raw foods once they have completed the Living Light Gourmet Raw Food Chef Certification™ Series.

Our upcoming Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

February 6-March 24, 2010
FUNdamentals of Raw Living Foods™ February 6
Basic Knife Skills 101: February 7
Knife Skills 102: February 7
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:  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
plus:  NEW! Essence of Raw: March 6
plus:  NEW! Essence of Business: March 7
plus:  Pastry Arts - Unbaked!™ March 21-24

View our complete class schedule here - sign up online or call 707-964-2420 or 800-816-2319 to register!

FUNdamentals of Raw Living Foods™ in Santa Barbara, CA

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

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

Take advantage of this opportunity to attend Living Light's entry-level class in the beautiful city of Santa Barbara. This class is the first in the Living Light chef training series and is a prerequisite to most of the other courses.

In this class, you will discover the magic of creating fabulous organic raw vegan cuisine for optimal health and rejuvenation!  Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes.  Learn to make healthy and delicious everyday favorites using whole, fresh, ripe, raw, organic foods.  See and sample rich nut milks and creams, appetizers and pates, cultured foods, smoothies, sauces, dressings, soups and salads, simple entrees, dehydrated goodies and snacks, and desserts.  Learn kitchen gardening and sprouting, basic knife techniques, and equipment use.  You will be provided a complete recipe folder and resource guide and will sample all the foods prepared during the class.  A delicious buffet lunch will also be served!  No prerequisites are required.  This class is open to participants of any skill level, novice to professional.  Tuition: $365

Register online or call 707-964-2420 to sign up today!

Cherie Teaching on Global Teleclass Network - February 22
We at Living Light are very excited to become participants in a well respected educational network just in time for the New Year!

FREE Global Teleclass with Cherie Soria:
The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger!

February 22, 2010
7:00 PM PST/10:00 PM EST

Cherie will be teaching a weight loss teleclass through the Global Teleclass network based on her book The Raw Food Revolution Diet, coauthored with Brenda Davis and Vesanto Melina. Cherie's class will inspire and motivate you to learn why the raw vegan diet is one of the top weight loss diets in the world, and the only one you'll want to stay on for the rest of your life! Learn how to feast and still lose weight as you enjoy delicious, easy-to-prepare cuisine - without feeling deprived. Gain energy and feel younger! You'll experience how raw foods improve your health and make you feel more alive. And, you'll receive practical tips for choosing the raw diet plan that's right for you while using the handy menus in the book to get started. One of the most important aspects of the book is the up-to-date nutrition information, including calorie counts for each recipe in the book. Join Cherie Soria and the Raw Food Revolution in 2010!

Click here to register or go to

Job Opportunity for Living Light Grads
An Oasis of Healing, an Alternative Cancer Treatment Facility in Mesa, AZ is looking for a raw food chef with commercial kitchen experience. Experience managing food costs, organizing and managing a kitchen, and a team mindset are important qualities. A desire to prepare raw foods and understand the raw lifestyle is key. If you are looking for an opportunity to make a difference in the lives of others with your skills contact the Director of Lifestyle Services, Jenya Hampton at 480-306-6420. Jenya is also a graduate of Living Light.

Living Light's Website Has Gone Global!
We've added a feature powered by Google Translate that enables visitors to our website to translate every page of the site into 50 different languages. When you visit, you can choose your preferred language at the lower right corner of the screen. While this feature may not win any literary awards, it will certainly make our content available to many of our students and potential students worldwide. We welcome feedback on how the site works in various languages. And pass the word to foreign friends and contacts. Please send your feedback in English to

NEW! Advanced Raw Food Nutrition Classes
With Rick and Karin Dina, D.C.

Science of Raw Food Nutrition™ Series
In addition to the popular Science of Raw Food Nutrition™ I and II classes, and the Benefits of Raw Food Educator Certification™, we are pleased to announce two new classes in nutritional science:
Science of Raw Food Nutrition™ III
You asked for it, you got it! At the enthusiastic request of students who have completed our Science of Raw Food Nutrition I and II courses, we have created this level III curriculum for people who want to continue their learning and deepen their understanding of raw plant-based nutrition. Just like SRFN I and II, this class is based in peer-reviewed science and presented in a format both solid enough for those with a science background, yet accessible enough for the rest of us. Best of all, it covers a variety of fascinating NEW hot topics in raw food nutrition! If you'd like to gain a stronger grasp of how your body works, and the important role that food plays in this process, SRFN III offers a fabulous opportunity to take your knowledge of raw food nutrition to the next level.
Advanced Raw Food Nutrition Educator Certification™
Where do you get your ________? How many times have you been asked a question like this, only to be stumped without a quick, convincing, and well-conceived answer? If you are a presenter, how many times have you given a great presentation, only to lose credibility at the end when audience members challenge you with queries you can't properly address? Do you want to learn concise, well-developed answers to numerous frequently asked questions about raw food and health, so you come across as poised and confident in the eyes of your audience? Even if you have no interest in public speaking, knowing how to adeptly navigate such questions can be handy for responding to inquisitive family members, friends, co-workers, and others.

This course integrates and refines the information learned in SRFN I, II, III, as well as our Benefits of Raw Food Nutrition Educator Certification course, focusing on helping participants develop confidence and finesse in fielding those tough inquiries. We will provide you with several helpful tools for honing your skills as a credible raw food nutrition educator, including in-class practice, individual feedback, and a CD containing lecture notes and a PowerPoint presentation. You will come away from this course prepared to deliver concise, scientifically sound answers to many of the most common questions about raw food nutrition.

Click here for full class descriptions, schedule, and to register or call 707-964-2420 or 800-816-2319

Andrea Primm is Making a Difference at Living Light
For the month of December, Living Light is pleased to honor Andrea Primm as our Employee of the Month. Andrea first came to Living Light as an associate chef student who was enthusiastic and passionate about sharing the raw foods lifestyle. She returned to her home in Wichita, Kansas and began catering her own events and teaching classes there. We are grateful that she decided to move here to Fort Bragg to become part of our Living Light family and touch the lives of people who travel here from all over the world.
Andrea has a "can-do" attitude and is a great example of the love and joy we all strive to share with each other here at Living Light. She is talented, intelligent, and well organized. Her desire to make the café a great place to work, as well as a profitable business, has endeared her to her staff, who appreciate and respect her.
Andrea is also now embarking on a teaching internship and will be learning how to teach the local public outreach classes as well as FUNdamentals of Raw Living Foods™. We are confident that she has the skills required to become a fine teacher, as well as a successful team leader and café manager.
Andrea enjoys working at Living Light because of the educational opportunities, the ability to share creative ideas, and the chance to learn and grow here.  She also loves her team and goes the extra distance to make them feel appreciated!
Andrea loves music, playing Frisbee, watching soccer and hockey, making great tasting raw foods, creating videos, and reading.  Her goal is to create a life of personal and financial freedom, peace, joy, and unconditional love.
Thank you Andrea Primm - for being exactly who you are!  Your Living Light family loves and appreciates you!

Living Light Marketplace

New Year's Inspiration DVD

If you're like most people, you might really appreciate some easy (and inexpensive) support to achieve your New Year's goals and dreams for 2010, so we have assembled a team of hand-picked experts from our past Expos to help you!

Too often, we decide upon a goal or resolution for the new year - and then, life happens. Things come up and separate us from our goals. We need motivation, support, inspiration - not for a fleeting moment, but daily - so we can stay on track.
This is where we can help. A lot of people write and tell us how great it's been to have had access to the videos we recorded during the 2009 Expo and how it helped them to not only learn more, but hold on to that inspiration to take care of themselves and their family by having the latest information at their fingertips.
As a result, we decided to put together a computer DVD for you of TEN of the top presentations of speakers that focus on health, cleansing and detox, weight loss, creating your life and moving into the future with confidence and optimal health. It's the PERFECT New Years Inspiration DVD Package.

These talks are by some of the best known and most loved speakers of our time: Victoria Boutenko, Viktoras Kulvinskas, Paul Nison, Victoria Moran, Dr. Rick Dina, D.C., Dr. Karin Dina, D.C., David Ross, David Rainoshek, Dr. Jameth Sheridan, N.D., and Cherie Soria.

Click here for more information and to order your New Years Inspiration DVD!

Living Light Inn
Living Light Inn Whale of a Special!
(February 28-April 22, 2010)

Stay 2 nights, get 1 night free
Stay at eco-friendly Living Light Inn for two nights and get the third night free!  Join us anytime (including weekend nights) between February 28 and April 22, and watch the migration of the Gray Whales.  Enjoy wandering along the bluffs of the Mendocino Headlands or MacKerricher State Park just north of Fort Bragg to see whale spouts.  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! We look forward to seeing you soon.

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

Living Light Café
At Living Light Café, we are continuing our process of refining and revitalizing our menu, signage, and customer services. We are excited about the New Year, and about providing new menu items and new services for our customers, including all of the new students we will meet from around the world!  On the subject of the New Year, we know that many people want to start the year with a healthy plan for taking good care of their bodies. Our Green Giant is made from kale, apple, celery, cucumber, ginger and lemon and is both popular and very delicious - great for detoxing, too! How about the idea of a juice feast - we have several delicious varieties to choose from. We also have new customer appreciation cards for both general items (including juices) and wheatgrass shots (see below for details about the cards.)  Also, one of the "boosters" we offer is E3 Live, the best super blue green algae from Klamath Lake in Oregon. E3 is a great mood elevator; chock full of nutrients which are immediately available for absorption into the bloodstream! A shot of fresh wheatgrass juice is another great, quick, and very simple way to introduce literally dozens of vital nutrients into your body - and it is a known appetite suppressant! Living Light Café is proud to announce our two new customer loyalty punch cards:
Customer Loyalty "Café Card" - 15 purchases of $10 or more = one free item
How it works:  For each purchase of $10 or more in the Living Light Café, one punch on card is received.  Once card is complete, one entrée, smoothie or ice cream may be selected as a free item.  Item value is between $6.95 and $11.95. 
Wheatgrass Card - 12 purchases of wheatgrass = one free wheatgrass
How it Works:  Purchase a 1 or 2 oz. shot of wheatgrass in the Living Light Café.  Café team member will designate 1 or 2 oz. on this punchcard and add first punch to the card.  For each purchase of wheatgrass, one punch will be added to the card. 
Visit Living Light Café the next time you are in Fort Bragg!

recipeChef's Corner:
Nutrition and Weight Loss Tips, Broccoli with Bon Bon Sauce

Want to become healthier and reach your weight loss goals? Here are some helpful hints from The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger by Cherie Soria, Brenda Davis, and Vesanto Melina.
Achieve Permanent Weight Loss with the Raw Food Revolution Diet
While there are many things we can do to improve our food choices, there are few that are more powerful and effective than incorporating more whole, raw plant foods into our diets. When we choose more raw foods, we also choose fewer foods that are at the root of our obesity epidemic.

Cut back on foods you that keep you hooked, such as white sugar, cooked starches, fried foods, salty condiments, chocolate, coffee, and alcohol.
While you may feel very apprehensive about removing these foods from your diet, it's absolutely amazing what happens when you replace addictive foods with those that promote health and healing - your body restores its balance and you begin to feel a sort of freedom that is inexplicable. When you fill your body with foods that provide everything you need for optimal health and well-being, you feel completely satisfied - there is no sense of deprivation. Your body is better able to handle the occasional "addictive food," but you are far less likely to crave it. You may not even realize how many foods you eat that are in direct contrast to your health and weight loss goals.
Keep a three-day diet and lifestyle record.
Write down everything you eat and drink and try to include at least one weekend day. The following pieces of information need to be included in the record:

· type and amount of food consumed
· time of day you ate the food
· place the food was eaten
· preparation method used
· reason for selecting the food
· degree of physical hunger felt (0 being not hungry; 5 being famished)
· how you felt before eating the food
· how you felt after eating the food
Also keep a record of all addictive substances that you take in (chocolate, alcohol, cigarettes, or recreational drugs). Note your sleeping patterns: the amount of time you sleep each day, when you sleep, and where you sleep. Note your physical activity patterns and record any fitness activities. Also take note of anything special you did for yourself - enjoyable social activities, massages, meditation, pedicures, prayer time, or yoga classes. Keeping a written record heightens your awareness and, in the process, increases your motivation for making positive changes.

How can I get the nutrients I need when I am on a weight loss diet?
Article and recipes from The Raw Food Revolution Diet, by Cherie Soria, Brenda Davis RD, and Vesanto Melina MS, RD
Our bodies rely on the food we eat to provide an assortment of nutrients; this is no less true while we're losing weight. To achieve and maintain vibrant health, our cells require a steady stream of carbohydrates, essential fats, protein, minerals, and vitamins. Raw diets can be superbly designed to support health and meet our nutrient requirements.

A key attraction of raw and near-raw diets is that they help people shed excess fat while providing antioxidants, fiber, minerals, and vitamins. Vegetables provide more vitamins and other protective nutrients per calorie than other foods. Furthermore, unprocessed raw foods take time to chew, giving the body more time to feel full. By enjoying whole plant foods, fresh from nature, you can get the nutrition you need with relatively few calories.
Until now, you may not have considered veggies or seeds as significant sources of protein. Prepare for a shift in perspective! In both ground beef and broccoli, 33% of the calories come from protein. (In the beef, all of the remaining calories come from fat, whereas in broccoli, 58% of the calories come from carbohydrate and just 9% from fat). The calories from protein in asparagus, bok choy, lettuce, mushrooms, spinach, and zucchini are found in a similar proportion to broccoli. When you add a seed-based dressing to meals made with these vegetables, you increase the protein content, while the fat content of seeds increases the feeling of satiety.
When you are not trying to lose weight, your diet should provide at least 10% of calories from protein. While you're trying to lose weight and your caloric intake is somewhat low, you will have the best success if at least 12-20% of your calories comes from protein.
Here is a delicious recipe using broccoli and tahini that you can enjoy even when you want to shed those extra pounds.

Broccoli with Bon Bon Sauce
Yield:  5 cups/1.25 L (4 servings)

When broccoli is at its peak of freshness, it's crisp and mild in flavor. When refrigerated for more than three to five days, it may look fine, but it becomes fibrous, woody, and strong tasting. One way of countering this aging process is to shock the broccoli with hot water. This softens it, brightens the color, and creates a milder flavor. The hot water just slightly warms the broccoli and then is poured off, so the broccoli is still crisp. It's divine with Bon Bon Sauce, although it is also delicious plain or in a salad once it has been shocked in this way.
Nutrition Note
One serving of Broccoli with Bon Bon Sauce provides over 75% of the RDA for vitamin C, almost 50% of the RDA for thiamin, and over 25% of the RDA for zinc. It also provides a healthful dose of folate and trace minerals, as well as carotenoids and other antioxidants.

5 cups (1.25 L) small broccoli florets
2 cups (500 mL) boiling purified water
1 cup (250 mL) Bon Bon Sauce (see recipe, below)
1. Place the broccoli in a heatproof bowl and pour the boiling water over it. Keep the broccoli submerged for 1 minute, just long enough to remove the chill and turn the florets a brilliant green. Remove the broccoli from the water, immerse it in cold water, and drain well.
2. Pour the sauce over the broccoli and serve immediately.
3. Stored in a sealed container in the refrigerator, leftover Broccoli with Bon Bon Sauce will keep for up to 2 days.
Note: Peel any leftover broccoli stems and use them blended in soups, diced in salads, or sliced for Crudités.

Bon Bon Sauce
Yield: 1 cup/250 mL (3-4 servings)

This Asian-style sesame sauce can be used on just about anything. If you thin it with water, it's a tasty salad dressing; if you use less water, it's a great vegetable dip, spread, or filling for celery sticks. Enjoy it as a dipping sauce for Vegetable Sushi Vietnamese Salad Rolls, or use it instead of mayonnaise for cabbage slaw. However you serve it, Bon Bon Sauce is a guaranteed crowd pleaser.
1/2 cup (120 mL) raw tahini
2 tablespoons (30 mL) grated fresh ginger
2 tablespoons (30 mL) freshly squeezed lemon juice
2 tablespoons (30 mL) agave syrup or sweetener of choice
2 tablespoons (30 mL) wheat-free tamari
1 clove garlic, crushed
1. Combine of the ingredients in a blender and process until smooth. Add a small amount of purified water as needed to form a thick sauce.
2. Stored in a sealed glass jar in the refrigerator, Bon Bon Sauce will keep for up to 1 week.

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! Until the next issue...please visit our website for more information at

Living Light International
phone:  707-964-2420, or 1-800-816-2319

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