Living Light International
Making Healthy Living Delicious!
September 2010
In This Issue
2010 Class Schedule
Student Success Story - Chantale Roy
Spotlight on Living Light Alumni Author: Andrea Griffith
Professional Recipe Protocol
Cherie's Global Teleclass
Upcoming Events
Making a Difference
Chef's Corner
Inspirational Quote

The best teachers teach from the heart, not from the book

- Author Unknown

Victoria Moran Talks About Raw Foods on Huffington Post
Victoria Moran
 
If you're not familiar with her work, Victoria Moran's life coaching strategies are dynamic, up-beat, and user friendly. She is the author of several books, including Living a Charmed Life and The Love Powered Diet, and when she was a presenter last year at the Vibrant Living Expo here at Living Light, she made a quite an impression on attendees and employees alike.

In the article "Veg and the City" on Huffington Post, Victoria Moran makes the idea of becoming raw very accessible. She advocates not a scary radical switch, but a gentle embrace of the living foods diet that will encourage even mainstream people to give raw a try. We love the last line of the article:

"Be nice to everybody. Some people will think you've taken leave of your senses. Others will think your "rabbit food" diet makes for a great joke. Love them anyway." Always good advice!

Click here to read the article on Huffington Post. 
 
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Victory for the Almond Farmers of California
Victoria Moran
 
We are happy to note that California almond growers scored a victory in August when the federal appeals court overturned a lower court decision, and decided that a group of almond farmers in the state have the right to challenge the USDA regulation requiring that raw almonds be treated with a toxic fumigant or steam heat. For more than three years, the USDA has prevented consumers from buying truly raw almonds, even in health food stores. 
 
Cornucopia is an organization promoting economic justice for family scale farming. Here's a quote from their newsletter: 
 
"Family-scale growers have argued that the onerous and expensive mandated treatment regime is only needed by the giant industrial producers, who have less control over the quality of their nuts, and has hurt their market because of its consumer resistance.
 
Tens of thousands of consumers have expressed their discontent with the raw almond treatment rule in comments to the USDA. Organic and raw foods enthusiasts were particularly incensed that the nuts, despite being processed with propylene oxide (identified as a carcinogen by the federal EPA) or steam-heat, were still allowed to be labeled as "raw" - many believe that essential nutrients in food can be destroyed by heat, radiation and toxic chemicals."
 
We are proud that "raw foods enthusiasts," have been instrumental in bringing the issue of raw almonds to center stage. We do make a difference with our voice and our dollars! 
 
Visit saveouralmonds.com to learn more about the almond pasteurization issue.
 
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Living Light Marketplace



We are very excited about the biggest innovation in decades: The Cuisinart Elite Collection™ 14-Cup Food Processor. With 11- and 4½-cup work bowls nested inside the 14-cup bowl, plus an adjustable 6-position slicing disc and reversible shredding disc, it provides home chefs with multiple food processors in one-a must have for today's savvy raw food chef.  The exclusive SealTight™ Advantage System is designed to deliver maximum bowl capacity and clean processing and pouring. $249-299




LaMar's Mendocino Sea Salt possesses a delicate taste and graceful texture unlike any other sea salt. $15.00





LaMar's Mendocino Nori Salt blends dried local nori and toasted sesame seeds to create a subtle "briny" and nut flavored salt. $15.00





LaMar's Mendocino Sea Smoke salt draws its distinctive taste, pleasing aroma and rich color by smoking our handcrafted sea salt in a unique recipe of coastal woods and seaweeds. $15.00


 
This Month's Featured Recipe:
Testimonials for Living Light Culinary Arts Institute


"Thank you for your visit to British Columbia. Through your dedication, your knowledge, your experience, your willingness to share, your aliveness and enthusiasm, you have touched the lives of many people here. As we witness the effects of your efforts and teaching, we see that people who attend your classes are inspired, informed, and motivated to make healthier choices in their lives."
-Raw B.C.


"Thank you, thank you. I thoroughly enjoyed this and am actually happy to leave this class knowing that my life will never be the same and I'm looking forward to the new me and my new life. Raw foods and essential oils are my new recipe for overall ultimate health!"


"I received kind and clear instruction in raw food basics.  The demonstrations were so helpful!  Don't be afraid to come if you are a novice or just want to learn new techniques for food preparation at home.  The skills you acquire will last a lifetime!"


"Do it and enjoy! It is an amazing and super fun experience!!"


"I'm loving the new knowledge I have on creating low or no fat dishes! Good-bye nuts! And the use of binders, new ingredients, new fruits and spices. I feel a whole new world has opened up! I now look at other cultures and think "I can make that". I've begun to Google spices to learn more ethnic flavors. Also stacking and plate design - learning how to make the food not only delicious but a feast for the eyes. I'm thankful for my new family of raw friends and the staff and teachers are ALWAYS amazing."
 
 
"BLESS YOU for Angel Foods. I have thanked you every day as I dip into it. I love the depth of nurture it provides, the gorgeous line drawings, the inspirational recipes, your lovely and very helpful comments and the prayers to my angels. I was truly guided to this book, the first recipe book I've purchased in about 12 years! I've given several copies of it to dear friends."
 
It's the best and most professional school ever! It's worth every cent and the staff is walking their talk from their hearts!
 


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Living Light Chef Showcase: It's a Wrap!



We couldn't be more delighted about our August event: Living Light Chef Showcase: Hot Chefs, Cool Kitchen. It was spectacular. All of our hot raw chefs were truly amazing- we felt very fortunate to host such a talented group of chefs in one place, and our studio audience was absolutely mesmerized! Each of the chefs had something new and exciting to bring to the showcase. Chad Sarno's demos were rapid fire and fascinating. It's been years since we've had him here at Living Light, and it was a wonderful treat. He managed to show about 10 different things in each 40 minute demo, with a focus on honoring the beautiful heirloom tomatoes so plentiful at summer's end. Among Cherie Soria's several demos was a delightful Heirloom Tomato and Macadamia Cheese Tart with Basil Macadamia Crust. Cherie also demonstrated how to make an amazingly simple cashew sesame tofu that left Chef Jenny Cornbleet speechless!
 
Chad Sarno and Cherie Soria
Low glycemic recipes were a popular theme with several of the chefs. (We've heard rumors about a low glycemic book collaboration TBA!) Chocolate diva Colleen Cackowski whipped up her Low Glycemic Superfood Dark Chocolate Almond Butter Cups, and Elaina Love shared not only her BEST OF RAW award-winning Chocolate Tacos with Mole Sauce and Hemp Sour Cream, but low glycemic recipes for Sugar Free Brownies and Coffee Iced Cream of Brazil Nut
 
Martine Lussier wowed the breakfast aficionados among us with Almond Mila Muffins and Cacao Almond Biscotti with Pistachios, and Nomi Shannon turned us on to simple Chop Bowls (equipment free meals on the fly), and some yummy soul food like Sweet Potato Souffle and Collard Greens with Pot Likker. Victoria Boutenko kept us well-stocked with healthful recipes to "get our greens on," including Layered Green Pudding and some fabulous green soups. And of course, pastry chef Vinnette Thompson sweetened up our lives with Coconut Custard Pie and Lemon Chantilly Dream Bars! Kirsten Gum's Apple-Flax Stack with Cashew Cinnamon Cheese and Ginger-Mac Caramel was fun and different, and Heather Haxo Phillips brought us Kefir, Vanilla Yogurt, and Berry Yogurt Parfait. Not to be outdone, our Hot Raw Chef Video Recipe Contest winner Sheree Clark presented Hash Brown Potato Pancakes and Sour Cream. Although Tina Jo Stephens wasn't able to appear, her BBQ Meatballs were a triumph at the showcase, and Jennifer Cornbleet's demos included her signature Flourless Chocolate Cake
 
"So thank you, the team, crew, chefs, and especially Cherie and Dan for making this wonderful event happen! ...All the chefs were great - I learned heaps!"
- Veronique, New Zealand

If we've whetted your appetite for exquisite raw recipes, and you want to see all of the demos and the celebrity chefs tricks and tips, you will be able to see them all with the Chef Showcase Replay service or DVD set (coming soon)!

Volunteer Spotlight
We'd also like to take a moment to thank our very special volunteer, Su Ceccon. She's been the main "Grab and Go" volunteer at our annual August event (both the Vibrant Living Expo and the Chef Showcase) for several years now, and we couldn't ask for a more dedicated, personable, efficient, caring volunteer. Thank you so much Su; we love and appreciate you!
 
Food Styling for Photography
Our brand new Food Styling for Photography class was a mega hit! Students learned so much from celebrity food stylist Denise Vivaldo and our own gourmet raw cuisine queen Cherie Soria.
 
Elaina Love and several other chefs who are creating new recipe books and marketing materials told us this class will help them save literally thousands of dollars, since they will now be able to style their own food for the photographs instead of paying someone else to do it for them!
 
It is said, "a picture is worth a thousand words," and it's true - well plated and designed food photos can do more to build your business and showcase your talent than even the best written description of your foods possibly can. This new class is like no other in the world, since it focuses entirely on plant-based foods. In only 2-days students learned from the experts how to show off their beautifully presented raw culinary creations specifically for the media, including basic presentation and plating skills, and making foods look stunning through use of color, texture, and contrast. Students also explored saucing, building height and movement, how food appears to the eye of the camera, the ins and outs of propping and preparing for a shoot, tricks and techniques for media food, elements of design for photography, the importance of negative space, and much, much more! If you missed the class this August, you can buy The Food Stylist's Handbook by Denise Vivaldo at Living Light Marketplace. And we will schedule another class TBA!
 
Class Schedules/Back to School
September is Back to School at Living Light! We've got a great lineup of classes coming up for the rest of the year - see the Class Schedule section below. Now is the time to create a healthier lifestyle, or launch your career in the raw food arena. We're including a Cherie Soria video link to her talk about Raw Food Career Choices on Monday Night Live @ Café Gratitude. We also have two outstanding columns about our graduates in this month's newsletter: Spotlight on Living Light Graduates features success stories - this month we feature Chantale Roy, who is blazing a new trail: bringing raw foods to the university level in Vancouver, B.C. this fall! Spotlight on Living Light Authors begins this month with a profile of Andrea "Andi" Griffith and her book, The Fruits and Greens Diet, launched in August, along with a bonus recipe from her book for Chocolate Raspberry Ganache. At Living Light, we know that nothing demonstrates the effectiveness of our classes and culinary programs more effectively than the successes of our students. Living Light graduates go out into every corner of the globe to make healthy living delicious. And we are now pleased to be able to offer a Chef Referral Service program to all Living Light graduates.

Blessings of Radiant Health,

Kristin Suratt, PR Director and the entire Living Light Team


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2010 Class Schedule
Upcoming Classes at Living Light

Science of Raw Food Nutrition™ Series
September 1-16

Science of Raw Food Nutrition™ I:  Sept 1-2
Science of Raw Food Nutrition™ II: Sept 3-7
Benefits of Raw Food Nutrition Educator Certification™: Sept 8-9
Science of Raw Food Nutrition™ III: Sept 11-14
Advanced Raw Food Nutrition Educator Certification™: Sept 15-16

Raw Culinary Arts Associate Chef and Instructor™ Series
September 11-October 1

FUNdamentals of Raw Living Foods™ September 11
Sharpen Up Your Knife Skills!™ September 12
Essentials of Raw Culinary Arts™ September 13-17
Associate Chef and Instructor Training™ September 20-October 1
PLUS: Science of Raw Food Nutrition™ I: September 18-19

Raw Culinary Arts Associate Chef and Instructor™ Series and Gourmet Raw Food Chef™ Series
October/November

FUNdamentals of Raw Living Foods™ October 9
Sharpen Up Your Knife Skills!™ October 10
Essentials of Raw Culinary Arts™ October 11-15
Science of Raw Food Nutrition™ I: October 16-17
Associate Chef and Instructor Training™ October 18-29
Ethnic Flavors in Recipe Development™ November 1-5
RawFusion Spa Cuisine™ November 8-12
Raw Event Catering and Elegant Entertaining™ November 15-19
PLUS: Essence of Raw: November 6
PLUS: Essence of Abundance: November 7
PLUS: Pastry Arts-Unbaked!™ November 20-23
PLUS: Pastry Arts-Unbaked!™ Level II  November 27-30

Science of Raw Food Nutrition™ Series
November/December

Science of Raw Food Nutrition™ I:  November 29-30
Science of Raw Food Nutrition™ II: December 1-5
Benefits of Raw Food Nutrition Educator Certification™: December 6-7
Science of Raw Food Nutrition™ III: December 9-12
Advanced Raw Food Nutrition Educator Certification™: December 13-14


Click here for more information and to register, or call 707-964-2420 or 800-816-2319.


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NEW! Pastry Arts Unbaked! II



This class provides the opportunity to utilize all the skills acquired in our popular class, "Pastry Arts-Unbaked!" in a playful yet structured recipe development format. Students will have the help of our team of expert instructors, including Living Light dessert diva, Vinnette Thompson! In Pastry Arts Unbaked! Students learn the principals involved in the use of binders, thickeners, emulsifiers, and gelling agents, as well as the how to choose the right sweeteners and fats for any given dessert recipe. They create amazing recipes like Key Lime Pie, Tiramisu, Lemon Poppyseed Cake, Mudslide Pie, sauces, meringues, fillings, and a whole lot more! Nevertheless, most graduates of the course are begging us for the next level, so here it is - get ready to create your own fabulous desserts! You will be provided with supportive, expert guidance in helping you develop your own recipes and translate favorite cooked desserts into raw vegan desserts. It will be a fun, creative and inspiring class created for dessert lovers and people pleasers. This class will only be offered once a year, so don't miss out-register today and be prepared for the best Holiday Season ever!

Here is a taste of what to expect:
  • Participate with other Living Light graduates and professional instructors, including Vinnette Thompson in a fun and challenging "think tank" of dessert creation!
  • Become confident about preparing desserts of your own design!
  • Learn "dessert styling" - how to show-off your beautiful dessert creations and even how to plate them for photography!
  • Go home with a book of recipes and photos of all the recipes you and your teammates created in the course.
Prerequisites: Associate Chef Training and Pastry Arts-Unbaked!

Tuition: $1375

Click here to register now!


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Living Light Student Success Story - Chantale Roy

"The wonderful world of infinite possibilities"

Chantale Roy has always been fascinated by all life forms. She grew up on an 800 acre farm in Quebec, Canada. She understood quickly that the Universe offered a world of infinite possibilities: forests, fields, meadows, all full of treasures to discover and explore.

Then after spending 15 years on her own farm while raising two wonderful children she was challenged by life's experiences, and faced a major crossroads. She had temporarily lost sight of the ''world of infinite possibilities'' and was feeling very down and desperate. At that time, she was alone, with no home, no money, no job, no credit card, not much faith left, and a broken heart.

A good friend of hers looked her in the eyes and asked: ''If you had the chance to do one thing for yourself right now, what would it be?'' ''I would go to Living Light!'', she said.

Fall 2004: Magic came back again - her friend lent her his credit card to book a flight to San Francisco, some money came to register for classes, and two weeks later she was at Harbin Hot Springs, ready to discover again the world of infinite possibilities with Cherie, Dan, Matt, Alicia, Patricia, Cassandra, Kristin, Julie, and all of the amazing Living Light Angels.

During a month at Living Light, she recovered physically, emotionally and spiritually. She had a clear vision: open a raw food restaurant in her hometown. Rouyn-Noranda is a very cold area with truly warm and open-minded people. Four months later, ''Tout Cru Dans L'Bec'' opened. Her first small café/school/retail business was offering a small thematic menu, organic produce, books, kitchen tools, and a weekly class. A variety of 15 different kinds of sprouts, greens, and wheatgrass were growing in her facility to supply her business and customers. She had a great time and a wonderful connection with her clientele, who quickly became friends. She sold the business and moved to Costa Rica to investigate a new venture.

In late 2005, she returned to Quebec to coach her 14-year-old son in his self-healing with raw/living foods. A few months later, she decided to relocate to British Columbia with her two young sons. Another clear vision guided her, step by step: to design and open ''Rawfreshing Cuisine'' in the small town of Nelson, B.C. Again, both the community and tourists were enchanted, discovering delicious healing, nutritious living food and inspiring classes.

In 2009, she moved to Vancouver, BC, and took over a raw chocolate business: Rawsta Flora Organics. She developed a new line of chocolate bars that are distributed throughout Canada and in some U.S. stores. At the same time, she collaborated in designing and developing more than 20 manufactured raw products, a raw deli and café in downtown Vancouver. She trained and supervised quite a big team as the Executive Chef of that project.

She is now contributing to different organizations through product development, publishing a raw recipe book in French and English, consulting, working as a personal chef, and participating at retreats for The Work of Byron Katie. Teaching is her number one priority so she can continue to remind her students about their own "world of infinite possibilities".

Most recently, the University of British-Columbia (UBC) has decided to offer an innovative introductory program of raw vegan cuisine as part of their fall curriculum, and Chantale has been hired to design and teach the program. Living Light has given birth, through Associate Chef Graduate Chantale Roy, to yet another first: raw food education at the university level! "Spending a month at Living Light and returning again both as a student, and as a Kitchen Angel during the Vibrant Living Expo has been a true healing experience in my life," says Chantale. "It has helped me remember who I am. I am free to create, to live, to love, and to be all that I am meant to be. Thank you, Living Light!"


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SPOTLIGHT on Living Light Alumni Author: Chef Andrea Griffith

Because so many of our graduates have become authors, we've decided to do a regular column spotlighting Living Light graduates and their books. Our featured chef this month is Andrea (Andi) Griffith, and her new book (just released in August 2010), The Fruit and Greens Diet.   
 
Andi has been teaching raw food preparation in Sacramento area since 2004. Today she gives chef demonstrations and motivational speeches throughout California and Mexico, and has appeared on television, in magazines, and newspapers. We are very proud of Andi, and we know she will continue to educate and inspire people about the raw foods lifestyle for years to come.

Andi says: "My life has always revolved around food. I love eating it, sharing it and above all preparing it. Before I attended Living Light, I had no idea what I was doing. I wasted food and had no one with whom to bounce off ideas. Since attending Living Light, my recipes have become simpler yet infinitely more tasty. The instructors anticipated my challenges and helped me to become the chef I am today. Living Light is more than just another culinary school. It's a place of acceptance. Because many raw food chefs first began their journey due to illness, bad health, or weight problems, the classes cover much more than just food preparation. At Living Light I learned all about the science of raw food, knife skills and food handling. As I progressed to more advanced classes, we as students were encouraged to create our dishes, experimenting and adjusting the recipes. Flavors combined well, and the tastes came alive! If anyone is considering a chef school, they should include Living Light as part of their program - one will not learn the fine art of gourmet raw food preparation anywhere else!"

Chocolate Raspberry Ganache
Yield 8-12 slices

This pie was the First Place Prize Winner of the 2008 Raw Pie Contest at Living Light's Vibrant Living Expo and Culinary Showcase in Fort Bragg, California.

Pie Filling
1 1/2 cups cocoa powder
1 1/2 cups maple syrup
2/3 cups coconut oil, warmed until liquid
1/2 tablespoon raspberry flavoring
24 fresh raspberries

Combine all ingredients in a high-speed blender to achieve a smooth consistency. Pour mixture into the pie crust and top with the raspberries. Refrigerate until firm.

Hazelnut Crust
1 cup hazelnuts, soaked overnight
1 cup pecans
6 dates, pitted
1 tablespoon agave syrup
1 teaspoon cinnamon
2 tablespoons raw carob powder
Pinch sea salt

In a food processor using the "S" blade, chop pecans into a fine meal. Set aside. Chop hazelnuts into a fine meal. Add dates, agave, cinnamon, carob powder, and sea salt to the ground hazelnuts and chop until well mixed. Add ground pecans and process until crumbly, yet sticky. Press mixture firmly into a 9-inch pie plate or torte pan. 
 
Tip! To liquefy coconut butter either place the jar in the dehydrator and warm for about 10 minutes or place the jar in a bowl of very hot water until liquefied.
 
"The Fruit and Greens Diet is a treasure trove of helpful information that will make it easy for anyone who wants to add more fresh fruits and vegetables to their diet and live a healthier, more vibrant life. Andi's recipes are delicious, easy to follow, and use ingredients that are familiar. I can enthusiastically recommend this book to anyone, whether they are just starting out on a healthy journey or are a long time raw food enthusiast - it has something for everyone!"                                   
- Cherie Soria, author of The Raw Food Revolution Diet


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Tips from Cherie: Professional Recipe Protocol

Living Light Chef Graduate Lisa Dymond of High Vitality Cuisine in Whitehorse, Yukon Territory in Canada sent some questions to Cherie about recipe protocol, and since the answers might be helpful to others writing recipe books or teaching classes, we are including the questions from Lisa and answers from Cherie.
 
Q: Is it legal with copyright to use someone else's recipe in a class hand-out?

A: Only if you have permission and credit them.

Q: Do I need to write to every author & ask their permission to print & share one of their recipes? (Of course, they are credited in writing with being the creators of the recipe).

A: Yes.

Q: If changes are made to the recipe what is the best indicator to write: "Recipe by (name of original author)" (even though it's been modified) "Recipe modified from Susy Q's original"

A: "Recipe modified from Susy Q's original" or "Recipe inspired by" (name of original author)

Q: How many changes to a recipe does it take before it becomes a new original - one ingredient?

A: It depends on how many ingredients the recipe has. If only 4 ingredients, I would say you have to change 50% (two ingredients and/or significant changes to the amounts of the other ingredients) but if the recipe has 15 ingredients, then 33% would be adequate. Also, you must rewrite the directions or it is considered plagiarism. Also change the title.

Lisa Dymond: Thank you! My classes are going really well. I want to ensure that I'm doing everything properly with crediting people, respecting legal boundaries, and enjoying my own creativity, as well.
 
Cherie: Excellent - thank you for respecting the work of others - when your recipes are copied by others, you will appreciate these rules of acknowledgement.

"I do appreciate the alumni support for Living Light graduates.  It is a feature that I let people know about when they ask why I trained with Living Light." 
- Lisa Dymond, High Vitality Cuisine, Whitehorse, Yukon, Canada


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Cherie's Global Teleclass: Stay Young Longer

Stay Young Longer was a very popular Global Teleclass, featuring Cherie's personal experience and research on aging. This recording is packed with "dos and don'ts" to help you become younger in body, mind, and spirit. If you missed the teleclass, we are very pleased to share it with you in this newsletter - click here to listen!

Here's what Christine of The Raw Project blog has to say about Cherie's youthful appearance and energy:

"One of the main reasons I wanted to check out the Raw Health Expo was to hear Cherie Soria speak in person. When she first came to the podium, I almost didn't recognize her from the pictures I've seen - she looked much younger and petite...a minute into her lecture, she dropped a bomb that caused many of the attendees to gasp, including me - she's 63 years old. I wouldn't have guessed more than 40, her face was void of wrinkles and she had the body of someone half that age, with nothing sagging or wrinkling, her skin seemed smooth and firm, void of age spots, sun spots, visible veins, and other fun things that seem to happen with age. I've read a lot of impressive stories of lasting youth in Get Fresh! and other raw publications, but it was much more amazing seeing her in person and hearing her talk about the lifestyle and what has contributed to her vitality."


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See Cherie's Video from Monday Night Live: "Raw Food Career Choices"

If you missed Cherie Soria at Shea Lynn Baird's Monday Night Live @ Café Gratitude event in Healdsburg, CA on September 6th, the video will is now available.
Cherie's topic is "Raw Food Career Choices." As the "Mother of Gourmet Raw Vegan Cuisine," Cherie is a natural on this topic. She's been instrumental in helping Living Light graduates launch successful careers in the raw food field for more than a decade, and many Living Light graduates have become luminaries in the raw food arena worldwide.
 
At Living Light, we're dedicated to the highest standards in leadership, professionalism, and in-depth education in the art and science of gourmet raw vegan cuisine. We are proud to say that our students learn not only how to become accomplished gourmet raw vegan chefs; they also learn how to create or expand their businesses in a growing industry.

You can Watch Cherie's Video until September 22, 2010:

 
If you are already a subscriber of the Monday Night Live newsletter, then just go to the link you received in the newsletter mailing. If you are not a subscriber, you can sign up for the free newsletter and then have access to all of the most recent videos as they come out - for a week at a time. Shea has generously agreed to leave Cherie's Raw Food Career Choices video up until midnight Wednesday, September 22, 2010. Sign up for the free Monday Night Live newsletter: www.MondayNightLiveEvents.com

Living Light graduates leave our programs with improved leadership and teamwork skills, and are invariably healthier, stronger, and more confident people in all aspects of life. Living Light is dedicated to transforming lives, and provides a nurturing environment for the learning process. That's why so many of our students go on to become leading chefs, teachers, authors, speakers, consultants, restaurant owners...the list goes on!

Don't miss this chance to hear all about how to create an exciting career in the fast growing field of raw culinary arts!



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Upcoming Events

11th Annual World Vegetarian Festival Weekend in San Francisco's Golden Gate Park on October 2-3, sponsored by the San Francisco Vegetarian Society and In Defense of Animals. 

Be sure to stop by the Living Light booth and say hello to raw food divas Martine Lussier, Brenda Hinton, and Amber West who will be sampling delicious chocolate pecan bar bites on Saturday from 2:15 to 3:15 PM. Delicious desserts including those yummy Chocolate Pecan Bars, Coconut Dream Bars, and Chocolate Cardamom Cake will be for sale both days!

raw bay area logo

Raw Bay Area's Healthy Holiday Survival:

A Fresh Approach to Holiday Celebration


When:
November 20, 2010
Where: First Congregational Church in Oakland, CA
Time: 12:30-9:00 PM
 
Living Light Graduate and Chef Showcase Hot Raw Chef Heather Haxo Phillips of Raw Bay Area has designed a fabulous event just in time for the holidays. Bay area chefs will learn easy raw vegan foods to nourish you all during the holiday season. There will be plenty of holiday decorating tips, green gifts, and an elegant raw dinner. Featured guests include raw food luminary Cherie Soria, Café Gratitude Head Pastry Chef Gregory Manitsas, Shea Lynn Baird, author Diana Stobo and others. Participating chefs include Living Light graduates Jennifer Cornbleet, Patty Searl, and Heather Haxo Phillips, along with other great chefs. Living Light, Whole Foods Market, and Café Gratitude will be among the sponsors for this fabulous event - we can't wait! Stay tuned for more details. 


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Lesley Vanderhoof is Making a Difference at Living Light

Living Light accounting assistant, Lesley Vanderhoof, is our August Employee of the Month. Coworkers say she is pleasant, a joy to work with, frank, and honest. They describe her as friendly, funny and always willing to take on new challenges.  
 
Lesley truly cares about people, and it shows in many ways, including her personalization of the employee mailboxes. Every mailbox has a cute avatar or animal happily guarding each person's mail.
 
Lesley is always willing to step in and help other departments when needed and may be seen working in the Marketplace, the Café, and helping call up affiliates to spread the word about the Chef Showcase. On top of her many accounting responsibilities, Lesley is an excellent salesperson!
 
Lesley is very creative and enjoys arts and crafts, including crocheting. She loves to laugh and says she enjoys working at Living Light because of her coworkers and the opportunity to win Marketplace certificates. She is competitive in a good-natured way and conscientious about her work.
 
Lesley is greatly appreciated by staff and management and is a great asset to Living Light International.


 
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recipeChef's Corner
OatMila with Bananas and Berries and Almond Mila Muffins

Call for Recipes: We are creating lots of delicious new recipes with the amazing chia seed product, Mila. We welcome submissions of other recipes using this amazing superfood product. Please submit your original recipe and photo of the finished product. If chosen, your recipe will be published in a future Living Light newsletter. Send submissions to: reception@rawfoodchef.com

OatMila with Bananas and Berries
by Cherie Soria
Makes three 1-cup servings of cereal; Yields 24 ounces without the fruit

● 1 1/2 cups whole oat groats, soaked in a quart of water for 24 hours rinse and drain (makes approx. 2 1/4 cups after soaking)
● 1 3/4 cups water
● 3/8 cup Mila
● 3/8 cup black seedless raisins
● 1/2 teaspoon cinnamon
 
Garnish
● 1 bananas (1 cup, sliced)
● 1 cup sliced strawberries (may substitute blueberries)

1. Put 1 1/2 cups of the soaked oats in blender with water, Mila, raisins, and cinnamon and blend until smooth.
2. Add the remaining ¾ cup soaked oats and pulse a few times to just break the groats up a little. The mixture should have a slightly chunky consistency.
3. Allow the OatMila to sit for 10-15 minutes before serving.
4. Serve each bowl with 1/3 cup of sliced bananas and 1/3 cup of sliced berries.
 
NOTE: Will keep in the refrigerator in a sealed glass jar for 2 days. To serve warm, put the sealed glass jar into a bath of warm water. Be careful - a chilled jar can break if put into hot water too quickly. Start with tepid water and then increase the temperature slowly. Never use very hot water with an untempered glass jar.


Almond Mila Muffins
by Martine Lussier
Yield: 12 muffins

● 1/2 cup orange juice
● 1/4 cup dried apricots
● 1 ripe banana
● 1/2 cup packed pitted dates, room temperature
● 1 cup almond flour
● 1 cup Mila
● 2 apples, cored and shredded
● 1 medium zucchini, shredded and pulsed into small pieces
● 1 cup chopped soaked and dehydrated walnuts
● 2 1/2 teaspoons apple pie spice blend (see note)
● 1 1/2 teaspoons minced orange zest (or 3 drops Citrus Fresh Young Living Essential Oil)

Soak the dried apricots in orange juice for about 1 hour, and finely chop. Using a food processor with the S blade, process the soaked apricots with orange juice, pitted dates and banana until smooth. Pour the mixture into a large bowl and add the almond flour, Mila, shredded apples and zucchini, chopped walnuts, apple spice blend and orange zest. Mix well by hand. Using 3/8 cup of the batter per muffin, shape into 3-inch round shape, 1 inch thick. Put them on a dehydrator tray with a nonstick sheet. Dehydrate at 125 degrees F for the first 2 hours, and reduce the temperature to 105 degrees F for another 6-8 hours. Remove the nonstick sheet and continue dehydrating the muffins for about 24 hours or until muffins are crusty on top but still moist inside. Serve warm or allow them to cool and refrigerate in an airtight container. They will last for 2 weeks in the refrigerator.
 
Note: To make the apple pie spice blend, mix the spices below together. You will end up with more than is required for this recipe, so it can be stored in a glass jar and is great to have it available at any time.
 
Apple Pie Spice Blend
1 teaspoon ground coriander
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom seed

Click here to purchase or learn more about Mila.

 


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