In This Issue
1. Tricks of the Trade
2. Becoming Raw
3. Food for Life Distributes Vegetarian Food in Haiti
4. 2010 Classes at Living Light
5. Bring a Friend Special
6. Light & Healthy Living Foods
7. Science of Raw Food Nutrition
8. Making a Difference
9. Living Light Marketplace
10. Living Light Inn
11. Living Light Cafe
12. Chef's Corner
Quick Links...
 

Spring has returned. The Earth is like a child who knows poems.
 
~ Rainer Maria Rilke ~



 
Celeriac Linguini with Bolognese Sauce and Hemp-Parmesan
 
 
 
Zucchini Pasta with
Basil Pesto
 
Saladacco and Spirooli
Online Special!



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Living Light International
Making Healthy Living Delicious!™

March 2010


You may unsubscribe from our newsletter at any time by following the link at the very bottom of this email.
Spring is blossoming with possibility!
 
Spring is the time when we feel renewed energy as we see plants and trees sprouting new life!  Our spirits are awakening, too, and we're beginning to feel as though we are indeed "blossoming" anew. Spring is a time for lighter eating, more exercise, and reawakening the hopes and dreams in our lives that have been gestating during the dark time of the year. It's time to take action and make things happen! Days are growing longer, and we are planting our gardens of possibility! At Living Light we have lots of new ideas and plans. We are re-visioning our company as we move forward this year. Part of our focus will be to provide more nutritional and educational information in each of our monthly newsletters, and this month we have an excellent article, Reasons to Go Raw, and several delicious (and healthful!) bonus recipes from Brenda Davis and Vesanto Melina's brand new book, Becoming Raw, The Essential Guide to Raw Vegan Diets, along with Cherie's Zucchini Pasta with Basil Pesto recipe from The Raw Food Revolution Diet. Look for two special packages online from Living Light Marketplace: a book bundle including Becoming Raw and The Raw Food Revolution Diet, and a special combined price for the Spirooli and Saladacco spiral slicers, two simple and important tools for creating some wonderful spring recipes with fresh fruits and vegetables. (See Cherie making pasta with these slicers and more.)  
 
We're excited and happy to introduce a new "Sweet Spring Bring a Friend Special" for the first time ever, and we're also gearing up for our April/May Gourmet Raw Food Chef Series, which includes three advanced classes: Ethnic Flavors in Recipe Development™, Raw Fusion Gourmet Spa Cuisine™, and Raw Event Catering and Elegant Entertaining™. If you want to pursue the Gourmet Raw Food Chef Certification™, you can take all required classes in April/May. Sign up for the full Gourmet Raw Food Chef Certification™ series and save a total of 15%! You can stay for Pastry Arts-Unbaked!™ and Science of Raw Food Nutrition™ I and II as well as Benefits of Raw Food Nutrition™ and still get 15% off! See our class schedule for pricing or call enrollment for all the details about our classes and discounts! 707-964-2420 (See photos of the March Gourmet students original recipes.)
  
And don't forget - it's simply a wonderful time to visit the beautiful Mendocino coast. The Mendocino Whale Festival is one of the highlights of spring on the north coast, with an abundance of activities available for visitors to the area. Living Light Inn is offering a Whale of A Special!

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

toolsTricks of the Trade
Making delicious pasta with vegetables


Pasta-Making ToolsYou'll enjoy this wonderful instructional video with Master teacher Cherie Soria, including the easiest and most efficient ways to use a variety of simple, effective tools to make delicious pasta dishes, and more! From the Spiralizer (which creates elegant clouds of angel hair pasta), to the trustworthy, easy-to-use Spirooli, a multi-purpose tool for linguine, spaghetti, and large thin slices, Cherie shows you step by step how to use important, time saving tools efficiently, safely, and with style. For lasagna, the V-slicer/Mandoline does a great job, and small hand held ceramic mandolines are fantastic for paper thin slices, fine julienne, and other quick tasks-especially when making small amounts. Cherie shares tips and "tricks of the trade" to help you create a variety of unique textures that will make your raw food dishes rawk! 
 

Reasons to Go Raw
How to avoid carcinogens in cooked food

 
By Vesanto Melina, MS, Registered Dietitian
 
Have you ever thought of going mainly or entirely raw? You'll likely shed a few pounds. And that's not all. Some of our favorite tastes are linked to byproducts of cooking that are bad, bad, bad for us! When foods are cooked, especially at high temperatures, by-products can form that pose a threat to human health. Among the most notorious are heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), advanced glycation end-products (AGEs), and acrylamide. Let's see what's cooking.
 
Heterocyclic Amines
HCAs are chemicals that are created when meat, poultry, fish, and eggs are subjected to grilling, frying or barbequing. High temperatures and longer cooking generate more of these compounds. Indirect-heat methods such as stewing, steaming or poaching produce far fewer HCAs. (Roasting produces intermediate amounts.). Does cooking vegetables produce these chemicals? No, because the formation of HCAs involves the condensation of creatinine (found exclusively in muscle tissue) with amino acids (the building blocks of protein). In 2005, HCAs were officially added to the National Institutes of Health's list of cancer-causing agents. HCAs increase our risk for a variety of cancers, including colorectal, stomach, pancreatic, and breast cancers.

Polycyclic Aromatic Hydrocarbons
PAHs are chemicals formed by the incomplete burning of carbon-containing substances in food or in fat that is heated above 392 degrees F (200 degrees C). PAHs are present in grilled or charred meat, poultry, and fish (especially where fat drips onto the heat source, such as a barbecue, and fumes rise or fat spatters back onto the food).  PAHs also can form in toasted grains and in anything fried in oils. Like HCAs, PAHs are known to be mutagenic (they damage DNA). Lung, skin, and genitourinary cancers are linked to PAH intake.
 
Advanced Glycoxidation End-Products
AGEs are harmful end-products that are created when food is heated to high temperatures and also when fat is oxidized. Foods that are most concentrated in AGEs are broiled, grilled, and fried meats.  AGEs also arise when cola ingredients, coffee, caramel, and baked goods are browned at temperatures of 310 degrees F (155 degrees C) or higher. Browned, caramelized foods appeal to our tastes and the food industry purposely uses the Maillard (browning) reaction to sell products. There is considerable evidence that AGEs impair immune system function, accelerate aging, and contribute to the progression of diabetes, cardiovascular disease, stroke, kidney disease, eye diseases, nerve diseases and Alzheimer's disease.
 
Acrylamide
In 2002, Swedish researchers discovered that a compound known as acrylamide forms when certain high carbohydrate foods are subjected to temperatures of 248 degrees F (120 degrees C) or higher, especially for a longer period of time. Canadian scientists learned that most acrylamide develops when the amino acid asparagine reacts with naturally occurring sugars such as glucose. This occurs during the later stages of baking, roasting, or frying when foods start to dry out a little and the surface temperature rises. The most concentrated food sources of acrylamide are potato chips, other baked or fried salty snacks, and French fries, as potatoes are particularly high in asparagine. Other food sources of acrylamide are crackers, crisp breads, pretzels, breads (especially toasted), cold cereals that have been toasted, and other foods processed at high temperatures such as coffee and cocoa. Acrylamide was evaluated by the International Agency for Research on Cancer and classified as "probably carcinogenic to humans" and in 2002, the European Commission's Scientific Committee on Food (SCF) recommended that dietary acrylamide levels be reduced.

Take Home Message:
1. Keep your intakes of HCAs, PAHs, AGEs, and acrylamide as low as possible:
2. Sell or give away your barbecue.
3. When cooking, boil or steam foods because temperatures reach only the temperature of boiling water, 212 degrees F (100 degrees C).
4. Let raw plant foods occupy more and more space on your plate. 
 
Vesanto Melina is a dietitian and author. To learn more about the why's and how's of raw and high-raw diets, see the very new Becoming Raw, The Essential Guide to Raw Vegan Diets (by B. Davis and V. Melina, 2010) and the Raw Food Revolution Diet. For personal nutritional consultations, phone: 604-882-6782 or visit www.nutrispeak.com
 
This month, we are pleased to include this wonderful article about the science of going raw by Vesanto Melina from her new book Becoming Raw, The Essential Guide to Raw Vegan Diets. We're also including recipes for Celeriac Linguini with Bolognese Sauce and Hemp-Parmesan from the book in our recipe section, and Living Light Marketplace is offering a special book bundle price when you buy the book with The Raw Food Diet Revolution (by Davis, Melina, and Cherie Soria). We are very excited to highlight this exceptional book by two of our favorite people, Brenda Davis and Vesanto Melina.

Forward to a Friend
Food for Life Global Distributes Vegetarian Food in Haiti

Food for LifeOne group that has stepped up to the task and stands out in the area of food relief is Food for Life Global (FFLG) - the emergency coordination division and Headquarters for Food for Life, the world's largest vegan food relief organization. Food For Life started in 1974 when an acclaimed Indian guru, Swami Prabhupada, implored his Yoga students to never let anyone within a 10 mile range of his ashram go hungry.
 
Food for Life is now active in over 50 countries and serves over 1,500,000 healthy vegan meals a day. Due to their diligence in South Africa, they have received acclaim from Nelson Mandela and have been written up in the press all over the world. Though the organization is worldwide, the main headquarters is based in Potomac, Maryland.
 
Food for Life is now working in Haiti in conjunction with larger organizations such as the Red Cross and CARE, and they have partnered with the Indian military to provide a safe base to distribute vegan meals in Port-au-Prince. Food, supplies and transportation costs are high and Food for Life Global is really asking for help. International director Paul Turner states: "Your donations are still crucial at this stage, and we sincerely thank all who have already come forward to support us - Please continue to give whatever you can and remember: Food For Life can serve more than 100 meals in a crisis like this for as little as $25, so your dollars will go a long way."
 

Australian born, Priya (Paul Rodney Turner) was a celibate monk for 14 years and has traveled to over 50 countries teaching about the Vedic culture of hospitality and training volunteers. He is director of Food for Life Global, headquarters for the world's largest vegan/vegetarian food relief organization with projects in over 50 countries. The charity's services include free schools, orphanages, cow sanctuaries, sustainable farms, and large scale food distribution projects that serve over 1.5 million freshly cooked vegetarian meals daily.


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 4-day Pastry Arts-Unbaked!™ II class for advanced students.

Sweet Spring "Bring a Friend" Special when you sign up for April/May Living Light classes by April 1, 2010!  Both you and your friend will receive a fabulous bonus when you sign up together: Credit in the Living Light Marketplace - see our Friends Special Section in this month's newsletter for the exciting details!

SERIES DISCOUNTS: SAVE 10-15% on the April/May (April 24-June 4) Associate Chef and Gourmet Series through Wednesday, March 24.

10% DISCOUNT on our Raw Culinary Arts Associate Chef and Instructor Training™ Series: Sign up for FUNdamentals of Raw Living Foods™, Essentials of Raw Culinary Arts™, and Associate Chef and Instructor Training™ by Wednesday, March 24, and receive a 10% discount on each class. This discount will also apply to the Sharpen Up Your Knife Skills!™ Series, and Science of Raw Food Nutrition™ I, when registered along with three qualifying classes.
 
15% DISCOUNT on our Raw Culinary Arts Gourmet Chef™ Series classes when you register for the Associate Chef and Instructor™ Series along with the advanced courses necessary to complete our Gourmet Raw Food Chef Certification™. You'll be able to choose your dates for the advanced courses anytime during 2010, AND we'll honor the special 15% discount for ALL TEN COURSES required for the Gourmet Raw Food Chef™ Certificate. We are also offering this special discount for any electives you choose to take throughout the year when you sign up now! 

Our goal at Living Light is to provide a deep understanding of raw vegan 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.
 
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

March 27th-April 16th, 2010

FUNdamentals of Raw Living Foods™  March 27th
Essentials of Raw Culinary Arts™  March 29th-April 2nd
Associate Chef and Instructor Training™  April 5th-16th

PLUS: Basic Knife Skills 101  March 28th
PLUS: Knife Skills 102  March 28th
PLUS: Science of Raw Food Nutrition™ 1  April 2nd-3rd
PLUS: Precision Knife Skills and Decorative Cuts 201  April 10th
 
Our upcoming Gourmet Chef Certification™ Series 

April 24th-June 4th, 2010

FUNdamentals of Raw Living Foods™  April 24th
Basic Knife Skills 101  April 25th
Knife Skills 102  April 25th
Essentials of Raw Culinary Arts™  April 26th-30th
Science of Raw Food Nutrition™ 1  May 1st-2nd
Associate Chef and Instructor Training  May 3rd-14th
Precision Knife Skills and Decorative Cuts 201  May 8th
Ethnic Flavors in Recipe Development™  May 17-21
RawFusion Gourmet Spa Cuisine™  May 24-28
Raw Event Catering and Elegant Entertaining™  May 31-June 4
 
PLUS: Pastry Arts I June 6-9
PLUS: Science of Raw Food Nutrition - Level II June 11-15
PLUS: Benefits of Raw Food Nutrition Educator Certification I June 16-17
 
View our complete class schedule here - sign up online or call 707-964-2420 or 800-816-2319 to register!


FriendSweet Spring "Bring a Friend" Special
 
When you sign up for April/May Living Light classes by April 1, 2010!
 
This promotion is non-transferable, and cannot be combined with any other offer except the current series discounts we have available until April 1st ONLY - so bring a friend and sign up now!  
 
Here's how the "Bring a Friend" promotion works:

 
Both you and your friend will receive a fabulous bonus when you sign up together:
Credit in the Living Light Marketplace! Here's how this special works:
 
When you both sign up for FUNdamentals of Raw Living Foods™, you will each receive a $50 credit in the Living Light Marketplace.
 
When you both sign up for FUNdamentals of Raw Living Foods™ and Essentials of Raw Culinary Arts™, you will each receive a $100 credit in the Living Light Marketplace.
 
When you both sign up for the ENTIRE Raw Culinary Arts Associate Chef and Instructor Training™, you each receive a $200 credit in the Living Light Marketplace! Think of the top notch chef equipment like knives, chefware, and textbooks you'll be able to purchase with a $200 credit!
 
(To qualify for these special promotions, full class payment must be made 30 days before the first day of class.)

 
Here's what two of our students, Jennifer Davis and Michelle Nielsen, had to say about enjoying the Living Light experience together:
 
"Michelle and I came to Living Light to gain more experience and knowledge about raw foods, and to have a better understanding of how to bring this information back to our homes and community. We have 6 kids between the two of us, so it's very important to know how to feed them living foods that taste great and are good for them, too. It was such a rewarding experience having the support of a friend while attending the classes. We learned so much, and cannot wait to get back to learn even more!
 
Since we made it known that we attended Living Light Culinary Institute, we have had several people from our community, church, and businesses who want to know how they can incorporate more raw foods into their lifestyle. We would like to use our new found knowledge to inspire & teach others how to live a more abundant life. 
 
During our stay at Living Light, we ate almost exclusively raw foods. We definitely noticed dramatic improvements in our skin and general health. Our goal now is to attend more Living Light classes so we can become certified Living Light Chef/Instructors. Raw food is a revolution and it is starting to explode all around the world. We are excited to be a part of this niche market, and we are looking forward to what the future has in store for us.
 
Thank you Living Light for helping us further our goals in the world of raw food, and for helping us, two friends, to have an experience that will have an impact on our lives forever!"


Light & Healthy Living Foods
A Special 3-hour Class at Living Light

 
The Living Foods Diet, pioneered by Dr. Ann Wigmore, is a healing diet ideal for recovering from illness, losing weight, building immunity, aiding digestion, and maximizing health and vitality.
 
Join Living Light Chefs as they teach you to make a wonderful selection of the most flavorful, easy-to-prepare, healthy living foods that will amaze your family and friends!  UNBELIEVABLE! INCREDIBLE! AND TOTALLY DELICIOUS!  You'll sample all of the fabulous creations presented!

● Green Leafy Sprouts
● Wheatgrass and Sunflower Greens
● Sprout Salad with Tomato Basil Dressing
● Energy Soup
● Herbed Almond Cheese Spread
● Sauerkraut
● Coconut Yogurt
 
Date: Sunday, March 14th
Time: 1:00 PM to 4:00 PM (check in at 12:45 PM)
Where: Living Light Center
In the Company Store
Corner of Main and Redwood Streets in Fort Bragg
Tuition: $45
To Register:  Call 707-964-2420 ext. 21 or stop by the Living Light Marketplace
 
 
 
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.


Steve Claus is Making a Difference at Living Light
 
For the month of February, Living Light was pleased to honor Information Technology Manager, Steve Claus as our Employee of the Month. Steve is a vital part of our company and does an outstanding job keeping things running, no matter what and when! He is greatly appreciated and highly regarded by both managers and employees at Living Light because he is self-motivated, intelligent, dependable, focused, and very dedicated to the success of our company. He is always there for others and goes beyond the call of duty in his dedication to our organization, our staff, and our customers.
 
Steve appreciates working for a company that encourages employee input and ideas and enjoys the challenge of active participation in the success of the company.
 
Besides being devoted to making Living Light a thriving, cutting edge company with great employee and customer satisfaction, Steve is devoted to his daughter who enjoys coming to work with her Dad. He is multi-talented and offers his vast management experience in a variety of different ways from plumbing to emerging technology!
 
Living Light employees and managers selected Steve as Employee of the Month for many reasons, not the least of which is his devotion to the success of this company and the teamwork of its employees and managers. We agree, Steve Claus is well deserving of this award.
 
We love and appreciate you, Steve!


Living Light Marketplace

Spiral Slicer SpecialAs a busy wife and mother, and manager of Living Light Marketplace, I am always looking for a way to provide healthy meals for my husband and daughter, while making my food dollars go farther. Some of our best family time is spent preparing our meals together, and one of our favorite tools to use in the kitchen is the Spirooli 3 in 1 slicer. Not only does it minimize prep time, it creates beautiful new dishes. I am able to serve my salads with pizzazz, and can create vegetable pastas from different colored vegetables: zucchini, sweet potatoes, butternut squash, and beets are some favorite rainbow colored fruits and vegetables (don't forget that zucchini and squash are actually fruits!) for a healthy fresh approach to pasta. For fine angel hair pasta, we choose the Saladacco spiral slicer. You should see what it can do to a carrot!
 
My daughter can't wait to get that last bit of curly
zucchini pasta off her fork, and I know when I send
her off to school she is going to share what is in her lunch - her friends actually get excited about what she brings! She really looks forward to helping in the kitchen when we use the Spirooli and Saladacco. It's fun! We are pleased to offer the Saladacco and Spirooli spiral slicers at Living Light Marketplace for a special price of $49.99 this month only.  
- Denise Vicars, Living Light Marketplace Manager
 
Saladacco and Spirooli Sprial Slicers
The Slicing Machine (Saladacco) by Joyce Chen quickly and easily turns almost any firm vegetable or fruit into angel hair pasta. It works fantastic with zucchini! The Saladacco also makes thin slices and will cut an endless ribbon of connected slices to make decorative flowers and borders. 

The Spirooli is a 3-in-1 vegetable and fruit slicer. It has three separate blades for making medium noodles, large noodles, and thin slices. Just place the vegetable or fruit on the prongs of the wheel and turn the handle while pushing the base toward the blade...it's so easy! It also has suction cups that stick to your countertop and help stabilize the spirooli while in use. And storage of the blades is a snap, just slide them into the base.

Becoming Raw and Raw Food Diet Revolution Bundle
We're also pleased to offer a great book bundle this month: Two fabulous books for raw vegan diets, Becoming Raw, The Essential Guide to Raw Vegan Diets, by Brenda Davis, RD and Vesanto Melina, MS, RD, with Rynn Berry is hot of the presses. Davis and Melina have authored many other books including Becoming Vegetarian, and Becoming Vegan. When they collaborated on The Raw Food Revolution Diet with Cherie, (and Vesanto attended school at Living Light), they were inspired to add much more raw food to their diets! You'll enjoy a wonderful article and a couple of recipes by Vesanto Melina in this months newsletter, and of course, The Raw Food Revolution Diet is a must for every raw vegan kitchen!

Book Bundle"Becoming Raw is the definitive book on health and the benefits of adding more raw fruits and vegetables to your diet. This book is a treasure chest of easy-to-read, well-researched information for all those wanting to improve their eating habits. I couldn't put it down!" -Cherie Soria, founder and director of Living Light Culinary Arts Institute, author of Angel Foods, coauthor of The Raw Food Revolution Diet

"The health benefits of a judicious raw food diet are apt to be considerable, while a reckless approach could be equally harmful. In typical Davis and Melina fashion, Becoming Raw is thorough, thoughtful, practical, and balanced-the gold standard on the topic." -David L. Katz, MD, director,
Prevention Research Center, Yale University School of Medicine, nutrition columnist, O, The Oprah Magazine


"Cherie Soria, Brenda Davis, and Vesanto Melina are highly professional people in the plant-based food field and know as much as anyone about this topic. If you want to consider really getting healthy and staying healthy, The Raw Food Revolution Diet a very good place to start."-T. Colin Campbell, PhD, Professor Emeritus of Nutritional Biochemistry, Cornell University, Author, The China Study

Book Bundle RFRD and Becoming Raw for $34.95
Shop Living Light Marketplace, making healthy living delicious every day!
 
Click here to see these exciting new products!
 

Living Light Inn
Living Light InnA Whale of a Special!
 
Stay at Living Light Inn during the Mendocino Coast Whale Festival:

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) during the month of March! Enjoy wandering along the bluffs of the Mendocino Headlands or MacKerricher State Park just north of Fort Bragg-there are many opportunities to see whales during their migration, and lots of local events to participate in during the Whale Festival in Fort Bragg. 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 together 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
 
Renew Your Healthy Vows

Tips from Andrea Primm, Living Light Café Manager

Spring is the time for RENEWAL and RECREATION, and at Living Light Café, we're ready to embrace new life! Look for a refined menu, top-notch customer service, and a knowledgeable team of people to support you on your path to greater health this season.
 
Spring is definitely the time to renew your commitment to your New Year's resolutions and GET HEALTHIER. Adding a fresh shot of wheatgrass juice is a quick and easy way to introduce DOZENS of vital nutrients to your body. Adding just one new healthy component to your lifestyle can do wonders for both your self-confidence AND your motivation. Add a walk to Living Light as part of your daily routine, and you'll feel a spring in your step - you're almost there!
 
As your body and spirit lighten up, be sure to feed yourself with delicious, healthy food - you'll keep those love vibes high! Water your soul with fresh juices, your body with good food, and your heart with self-love. Possibilities for a healthier you are blossoming, are you taking the time to stop and smell the flowers?
 
recipeChef's Corner:
Celeriac Linguini with Bolognese Sauce and Hemp-Parmesan, Zucchini Pasta with Basil Pesto


Celeriac Linguini with Bolognese Sauce and Hemp-Parmesan
Yield: 4 Servings
This recipe, from Becoming Raw by B. Davis and V. Melina, was developed by Patricia Ganswind. See the variations below if you'd like to use zucchini "pasta" instead of celeriac, or to replace the hemp seeds with additional sunflower seeds. 
 
Bolognese Sauce
 
Part 1 - Tomato Sauce
Yield: about 4 cups (1 liter)
 
20 sundried tomato halves or pieces 1/4 cup (40-50 g),
soaked for 6 to 24 hours in 1 3/4 cup (400 ml) water

5 medjool dates or 10 regular dates,
soaked for 6-24 hours in 1/2 cup (100 ml) water

1/4 red onion, chopped
1 clove garlic, minced
1 tablespoon (15 ml) oregano, dried
2 medium-sized tomatos, chopped
1 cup (250 ml) grated carrots
 
Into a food processor or blender, place tomatoes and dates including their soaking water, onion, garlic, and oregano and blend until smooth.
Transfer this sauce into a bowl and stir in tomatos and carrots. Just before serving add the Seed Mix for the Bolognese Sauce and stir gently.
 
Part 2 - Seed Mix
Yield: about 2 cups (500 ml)
 
1/2 cup (125 ml) shredded carrot,
1/2 cup (125 ml) parsley
1/2 cup (125 ml) sunflower seeds, soaked for 1 hour, drained
1/4 cup (60 ml) pumpkin seeds, soaked for 1 hour, drained
1/4 cup (60 ml) tamari
2 tablespoons (30 ml) apple cider vinegar or lemon juice
1 tablespoon (15 ml) miso
1/4 cup (60 ml) sesame seeds, soaked for 1 hour, drained
1/4 cup (60 ml) hemp seeds
 
Place carrot, parsley, sunflower seeds,  pumpkin seeds, tamari, vinegar, and miso in a food processor and process until finely pureed. Add hemp seeds and sesame seeds and pulse until evenly mixed. Put in a bowl, cover and refrigerate until serving. Even better, spread the seed mix onto a Teflex sheet and dehydrate for 3 hours at 115 °F. Crumble and store in the refrigerator.
 
Celeriac Linguini
Yield: 8 cups
 
8 cups (2 L) spiralized, julienned with a mandolin, or grated celeriac (about 2 heads)
2 tablespoons (30 ml) olive oil
Juice of 1/2 lemon (1 1/2 - 2 tablespoons)
 
Combine celeriac, olive oil , and lemon juice in a bowl. Cover and refrigerate until serving. If the celeric needs to sit for a while, refrigerated, sprinkle on a little water so that it does not dry out.
 
Hemp-Parmesan
Yield: about 1/4 cup (60 ml)
2 tablespoons (30 ml) hemp seeds
2 tablespoons (30 ml) nutritional yeast
1/8 teaspoon (.75 ml) salt
 
Combine seeds, yeast and salt until evenly mixed. Cover and refrigerate until serving.
 
To Assemble
For each serving, place 2 cups (500 ml) of celeriac linguini on a plate and add 1-1/2 cup (375 ml) of Bolognese sauce.  (This includes 1 cup/ 250 ml of tomato sauce with 1/2 cup / 125 ml of seed mix.) Sprinkle about 1 tablespoon (20 ml) of hemp-parmesan on top.
 
Variations
1. Replace the celeriac with 8 cups of zucchini "pasta". To form the pasta, peel zucchini and transform it into noodles using a spiralizer or mandolin.
2. Grind 2 tablespoons sunflower seeds (in a coffee grinder or hand grinder), until almost all of the seeds are broken into smaller pieces (but do not process so long that you make butter). Use these to replace the hemp in the hemp parmesan and in the seed mix.


Zucchini Pasta with Basil Pesto
Yield: 3 cups/750 mL (3 servings)
Recipe from Raw Food Revolution Diet by Cherie Soria, Brenda Davis, RD and Vesanto Melina, MS, RD
 
Spiralized zucchini looks and satisfies like pasta. Its flavor is neutral, like traditional pasta, yet it's so much faster to prepare. Paired with fresh sweet basil, pungent garlic, and the richness of walnuts, this pasta with pesto sauce is to live for! I especially like the Spirooli to make this pasta, since the noodles most replicate the texture of real spaghetti!
 
Zucchini Pasta
4 zucchini
 
Basil Pesto
1/2 cup (120 mL) chopped zucchini
1 cup (250 mL) fresh basil leaves, firmly packed
1 tablespoon (15 mL) flaxseed oil
1 1/2 teaspoons (7 mL) light miso
1 1/2 teaspoons (7 mL) nutritional yeast flakes
1 clove garlic
Pinch of salt
1/4 cup (60 mL) walnuts
 
Garnish
1 1/2 tablespoons (20 mL) Hemp-Parmesan (see recipe, included)
Freshly ground black pepper
 
1. For the pasta, transform the zucchini into noodles using a Spirooli spiral slicing device.
2. For the pesto, place the chopped zucchini in a food processor fitted with the S blade and process until smooth. Add the basil, oil, miso, nutritional yeast flakes, garlic, and salt and pulse a few times to coarsely chop the basil. Add the walnuts and process until the desired consistency is achieved. Do not over process or the oil from the walnuts will separate and the mixture will become too oily. The texture should be creamy, with tiny specks of walnuts throughout.
3. Add the pesto to the Zucchini Pasta and toss lightly. Serve topped with Hemp-Parmesan and pepper to taste.
4. Stored in a sealed glass jar in the refrigerator, leftover Basil Pesto will keep for up to 4 days.

 
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