Living Light International
Making Healthy Living Delicious!
April 2011
In This Issue
Master the Art of Teaching Raw Foods
2011 Class Schedule
Graduate Success Story - Judita Wignall
2011 Chef Showcase
Our Hearts are Connected with the People of Japan
Making a Difference
Survival in the 21st Century
Notes on a Sustainable Lifestyle from the Tarnoff Family
Chef's Corner
Inspirational Quote

One touch of nature makes the whole world kin.

~ William Shakespeare

Visit our RawFoodChef Blog!

Visit our blog frequently for the inside scoop on Living Light and what makes us tick. It's an intimate blog that goes beyond business into right livelihood, sacred commerce, life, love, gardening, family, and making a difference... you'll love our bloggers: Hilloah, Mary Elizabeth, and Kristin. You can click the Raw Food Chef Blog box on our homepage, or sign up on our blog to receive it by email in your inbox! We welcome your comments and participation on the blog.

And don't forget to check out our newest blog, The Chef Experience, and get the scoop as Living Light Students become Living Light Chefs! This month's guest blogger: Raw Solla from Iceland!

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More Inspiration

Let the beauty we love
be what we do.

~ Rumi

John McCabe's book, Igniting Your Life, is an inspirational work for a new age of success: one aligned with sustainable living, a plant-based diet, fitness, and the use of intellect, talents, and instinct. The book contains thousands of philosophical quotations from some of the most known figures throughout history.

Cherie says: "When I was in my twenties, I read dozens of books and spent thousands of hours studying self-improvement techniques. The profound wisdom, inspiration, and motivation I received as a result of those years had a huge impact on my life and the vision I carried of myself in the world. If Igniting Your Life had been available, however, I would have saved a lot of time trying to piece together the different things I was learning into a single, cohesive design for living."


Click here to shop!

Living Light Marketplace

Living Light Marketplace supports your green lifestyle every day with chef gear, equipment, books, kitchen gadgets, specialty food products and food supplements hand-picked by the experts at Living Light.  


The TurboBlend VS Vitamix 




The TurboBlend VS makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables, and much more.


Now on sale for $449


Click here to shop!  




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Living Light Café

We are pleased to announce expanded hours for our café - now there's more time for you to stop by and order your favorite smoothie or grab a healthy salad or snack!

Mon, Tues, Thurs, Fri, and Sat:
8:00 AM - 5:30 PM

Full Serve 8:00 AM - 2:00 PM
Self Serve 2:00 PM - 5:30 PM

8:00 AM - 4:00 PM

Organic Salad Bar, Dessert Tower, Hot Soups, Smoothies, Juices, and more!


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Be Prepared!

Cherie has put together this list especially for raw foodists - to help you and your families be prepared in case of emergency.  Click here to download the PDF.

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

"I have many years of experience of cooking in my own kitchen, and even some professional experience in the restaurant and catering worlds, and I found my initial ten days at Living Light Culinary Institute to be absolutely invaluable. I learned secrets to making a recipe taste great that I wish I'd known years ago but am so glad to know now! I learned how to be much more effective in the kitchen, from improved knife skills to more efficient ways of preparing recipes. Most of all, though, was the rekindling of my passion and creativity around preparing healthy, beautiful, delicious meals for my friends and loved ones. I plan to return to Living Light in the near future for more courses, but for now I am just thrilled to be integrating the many new skills I've gained as I practice the wide variety of recipes I learned at the school. Oh, and did I say that it was REALLY fun? "

"At Living Light the instructors have a passion for what they do and are pretty amazing with hands-on demonstrations and the personal attention they give to students. The flexibility of class schedule allowed me to break the course series in manageable segments that accommodated my busy schedule - it couldn't get any easier than that. I highly recommend jumping in at the opportunity to learn the life changing skill of raw culinary arts."

"Attending Essentials week was such a great way to sample Living Light! I did not have to take off a lot of time at once. I loved it! I am now practicing what I learned at Living Light, and will be that much sharper when I return to complete the Chef Series. "

"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."
"This is a wonderful training opportunity in anyone's Raw Food Journey"


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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Let Living Light Help You Make Your Life Sizzle!

Whether you want to lose weight, feel healthier, help your friends, family, and communities experience a more sustainable lifestyle, or create an exciting new career in the world of gourmet raw foods, Living Light is here to empower you with the practical skills you need. We've witnessed unbelievable transformations in the lives of our Living Light graduates, and we're proud of the work they are doing all over the world. Much like fresh green sprouts, we see their dreams growing and transforming from little seed thoughts into the fullness of infinite possibility. In this season of rebirth, renewal, and new life, we're here to support our students in making the most of their talents and abilities. Indeed, we're in the business of helping them realize that no star is out of reach. "If you can dream it, you can achieve it."

The earth is in a state of change. We are all on the brink of an incredible paradigm shift, to the rebirth of a sustainable culture on our planet. Those who want to be part of the solution will be the leaders of the future we are co-creating together. We are becoming more and more an interdependent global community, and as leaders we will teach people how to become more self reliant, low impact, sustainable, and GREEN while enjoying beautiful gourmet raw food.

Many students who come to our school are truly "stepping into their power" and trusting their inner guidance. We see it again and again, and we are so proud of them. They come to us with hopes and dreams, and leave inspired and empowered to make a difference in the world. Read some of our exciting graduate success stories

Blessings of radiant health,

Kristin Suratt, PR Director and the entire Living Light Team

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What's NEW at Living Light? 


By popular demand, we've developed an excellent new program designed for those interested in taking your raw culinary arts teaching skills to the next level. Advanced Raw Culinary Arts Instructor Certification™ with Jennifer Cornbleet is available only twice this year, and Living Light will donate $250 to the Japan Tsunami Relief Fund for each student who signs up for the course. New! We'll also donate $250 to the fund for any 2011 Gourmet Raw Food Chef Certification™ session this year when you sign up by April 27th.

May is the perfect opportunity to learn from our nutrition experts: Rick and Karin Dina's complete Science of Raw Food Nutrition Curriculum begins May 5 with Science of Raw Food Nutrition™ I, Science of Raw Food Nutrition™ II, Benefits of Raw Food Nutrition Educator Certification™, Science of Raw Food Nutrition™ III and Advanced Raw Food Nutrition Educator Certification™.

Our graduate success story this month profiles Living Light Associate Chef and Instructor Judita Wignall, a musician, actress, and video game star (Judy Nails in Guitar Hero) who is now the proud author of her first raw food recipe book, Going Raw. Our graduates definitely rock the world! And in our recipe section, Cherie shares two yummy recipes with that perennial green favorite, broccoli. It's a leafy green revolution all right. Picture yourself as a Living Light graduate, and be the change you want to see.

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Sign up for Classes and Living Light will Donate to Japan Relief Efforts     


In support of our friends and graduates in Japan, Living Light is pleased to announce that we are expanding our donation support to the Japan Earthquake Pacific Tsunami Relief Fund. Now we'll donate $250 for every sign up between April 14 and April 28 for our 2011 Gourmet Raw Food Chef™ Series or the 2011 Advanced Raw Culinary Arts Instructor Certification™ Series. Act now and be a part of the solution!



when you sign up for the

Advanced Raw Culinary Arts Instructor Certification™ Series

or the 

Gourmet Raw Food Chef™ Series 

You'll receive a 10% discount on the Advanced Instructor Series or a 15% discount on either 2011 Gourmet Series, and Living Light will donate $250 to the Sonoma Mendocino County Branch of the American Red Cross, 
Japan Earthquake Pacific Tsunami Relief Fund
when you sign up between April 14 -28.


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Be Part of the Solution:

Master the Art of Teaching Raw Foods 

Advanced Raw Culinary Arts Instructor Certification™ Series with Jennifer Cornbleet     


Whether you are already a certified Living Light Chef, or are a complete beginner, you'll love our new Advanced Instructor Certification with Jennifer Cornbleet! 

Take the entire 6-class series, or if you are already a Living Light Associate Chef and Instructor graduate, sign up for the new 5-day Advanced Raw Culinary Arts Instructor Training.  Keep reading for more details...


Only two opportunities to earn your Advanced Instructor Certification in 2011:  


Entire Series: June 11-July 7 or September 3-29

Advanced Instructor Training only: July 3-7 or September 25-29


Advanced Raw Culinary Arts Instructor Certification™ Series  


Regular Price for this 6-class series: $6,690

Discounted 10% off Introductory Rate: $6,021 -A $669 savings  

Advanced Instructor Training only: $1,575 


June/July 2011

FUNdamentals of Raw Living Foods™  June 11 

Sharpen up Your Knife Skills!™  June 12 

Essentials of Raw Culinary Arts™  June 13-17 

Science of Raw Food Nutrition I  June 18-19 

Raw Culinary Arts Associate Chef and Instructor Training™  June 20-July 1 

Advanced Raw Culinary Arts Instructor Training™  July 3-7 


September 2011

FUNdamentals of Raw Living Foods™  September 3 

Sharpen up Your Knife Skills!™  September 4 

Essentials of Raw Culinary Arts™  September 5-9 

Science of Raw Food Nutrition I  September 10-11 

Raw Culinary Arts Associate Chef and Instructor Training™  September 12-23 

Advanced Raw Culinary Arts Instructor Training™  September 25-29  


Click here to read a detailed description of this new advanced series! 



Advanced Raw Culinary Arts Instructor Training
When you're ready to become a raw food teacher at the highest level, this intensive, career-focused learning experience will help you rise to the top of your profession quickly.  Each module is specifically designed to prepare you to share your expertise with people who are eager to improve their health and embrace a raw food approach to eating.

Building a business takes dedication and direction.  If you provide the former, world renowned author and Living Light course instructor Jennifer Cornbleet will supply the latter.  She'll share practical tips and tools for becoming a popular speaker/teacher whose services are in-demand to the growing audience of raw food enthusiasts.

Course Prerequisites: Successful completion of the Associate Chef and Instructor Training class.

Included in Your Course of Study:
  • The Foundation of Success:  Goal Setting and Time Management
  • Mastering Internet Marketing:  No Technical Skills Required
  • Becoming a Raw Food Ambassador:  Creating Demand
  • Crowd-Pleasers:  Secrets to Presenting Irresistible Raw Food Demonstrations
  • Going One-on-One:  Tips for Providing Personal Coaching
A career as a raw food expert has never been easier. Our Advanced Raw Culinary Arts Instructor Training™ is a comprehensive course of study that is challenging, as well as intensely rewarding and a great deal of fun.

Class size is limited - reserve your place today!  Call 707-964-2420 or click here for more information.



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2011 Class Schedule

Upcoming Classes at Living Light    

Pastry Arts-Unbaked!™  May 1-4

Science of Raw Food Nutrition™ Series
May 5-20

Science of Raw Food Nutrition™ I:  May 5-6
Science of Raw Food Nutrition™ II:  May 7-11
Benefits of Raw Food Nutrition Educator Certification™:  May 12-13
Science of Raw Food Nutrition™ III:  May 15-18 
Advanced Raw Food Nutrition Educator Certification™:  May 19-20

Raw Culinary Arts Associate Chef and Instructor™ Series
May 14-June 3

FUNdamentals of Raw Living Foods™  May 14
Sharpen Up Your Knife Skills!™  May 15
Essentials of Raw Culinary Arts™  May 16-20
Science of Raw Food Nutrition™ I:  May 21-22
Raw Culinary Arts Associate Chef and Instructor Training™  May 23-June 3

Advanced Raw Culinary Arts Instructor Certification™ Series
June 11-July 7

FUNdamentals of Raw Living Foods™  June 11
Sharpen Up Your Knife Skills!™  June 12
Essentials of Raw Culinary Arts™  June 13-17
Science of Raw Food Nutrition™ I:  June 18-19
Raw Culinary Arts Associate Chef and Instructor Training™  June 20-July 1
Advanced Raw Culinary Instructor Training™  July 3-7

Raw Culinary Arts Associate Chef and Instructor Certification™ Series and  Gourmet Raw Food Chef Certification™ Series

FUNdamentals of Raw Living Foods™  July 9
Sharpen Up Your Knife Skills!™  July 10
Essentials of Raw Culinary Arts™  July 11-15
Science of Raw Food Nutrition™ I:  July 16-17
Raw Culinary Arts Associate Chef and Instructor Training™ July 18-29
Ethnic Flavors in Recipe Development™  August 1-5
RawFusion Spa Cuisine™  August 8-12
Raw Event Catering and Elegant Entertaining™  August 15-19
PLUS: Essence of Raw:  July 30
PLUS: Essence of Abundance:  July 31
PLUS: Pastry Arts-Unbaked!™  August 21-24
PLUS: Living Light Chef Showcase: August 26-28
PLUS: Sharpen Up Your Knife Skills!™ August 29
PLUS: Food Styling for Photography: August 30-31

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

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Graduate Success Story - Judita Wignall


Living Light Associate Chef and Instructor graduate, Judita Wignall, is a musician and actress who loves rock and roll. Her all girl band the Halo Friendlies earned a gold record with a version of Me vs. the World. Judita is the "Judy Nails" character in the wildly successful video game Guitar Hero, and she has appeared on episodes of CSI: New York, Charmed, and Buffy the Vampire Slayer. We are also proud to announce that Judita will be one of our Hot Raw Chefs in this year's Living Light Chef Showcase: Hot Chefs, Cool Kitchen this August. Come and see her in person, August 26-28 or sign up to watch the video broadcast on Living Light TV. 

Judita came to raw foods a little reluctantly. Previously she had never enjoyed being in the kitchen, but when she realized how nourishing and healing raw food cuisine can be, everything changed. Dropping 15 pounds in just one month, Judita noticed that she had lots of energy and a mental clarity she hadn't felt in ages. She became "obsessed" with making raw food as delicious as possible, and bought every raw food book she could find. When she came to Living Light she had no idea of how the training would change her life. Energized and inspired, she couldn't wait to start teaching classes and coming up with her own repertoire of raw food recipes. She found herself a working Hollywood actress by day and a raw chef by night. Judita's first recipe book, Going Raw, with introduction by Cherie Soria, is full of gorgeous mouthwatering photos, including step by step illustrated instructions for several of the recipes. It's a must have on our list and one of the best raw recipe books we've seen on the market... and it is now available at Living Light Marketplace. To purchase your copy, click here.

"I'm so grateful that I followed my passion and attended Living Light. I could never have done all I have so quickly without the expert training I received. I now have a book deal with a great publishing company, I've been invited to teach classes all over the country, I'm developing products for clients, and I've been invited to cater retreats in beautiful, tropical locations. I had no idea of the varied opportunities that exist in the world of raw food, and I'm beyond excited to see where this road will take me to next."

Judita Wignall, musician, actress, video game star, and raw food recipe book author is living her passion!



Trail Mix Energy Bars
12 servings 


Soak time: 30 minutes

Prep time: 20 minutes

Drying time: 12 hours


Kids love these sticky, chunky bars and they are great for athletes and are a nutritious snack for hikes, outings, and a quick grab and go. 

2/3 cup dried apricots, soaked 30 minutes
3/4 cup Medjool dates
2 tablespoons agave
1 tablespoon vanilla extract
1 1/4 cup almonds, soaked 8-12 hours and dehydrated
3/4 cup shredded coconut
3/4 cup rolled oats
3/4 cup dried cranberries
1/3 cup pumpkin seeds, soaked 4-6 hours and dehydrated
1/4 teaspoon salt

1. Place apricots, dates, agave, and vanilla in a food processor and blend until it becomes a paste. Use a spatula to scrape down sides as needed.
2. Add the almonds, coconut, oats, cranberries, pumpkin seeds, and salt and pulse several times until incorporated. Depending on the size of your food processor, you might have to do this in two batches. Don't over process. It's nice to see large pieces of fruit and nuts.
3. Press the mixture firmly into an 8 x 8 baking pan lined with parchment paper.
4. Put pan in dehydrator and dry at 110 degrees for 6 hours.
5. Flip onto a mesh dehydrator tray and dry for another 6 hours.
6. Cut into desired size pieces.

Stored in an airtight container in the refrigerator, the energy bars will keep for 2 weeks. 



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Announcing the 2011 Living Light Chef Showcase:
Hot Chefs, Cool Kitchen - August 26-28 


Some of our chefs for this year's showcase have just confirmed their participation, and we're delighted to announce that Chad Sarno, Nomi Shannon, Judita Wignall, Vinnette Thompson, Martine Lussier, and of course, the "Mother of Gourmet Raw Vegan Cuisine" herself, Cherie Soria will be presenting at this year's event. More exciting chef announcements to come - we'll definitely keep you posted. Denise Vivaldo, food stylist to the stars, will be joining us again for the popular Food Styling For Photography class after the showcase, and we'll have a total of 12 of the top raw food chefs on the planet here at Living Light. You'll be able to watch them in the comfort of your favorite armchair - directly from our culinary studio to your home. We'll also have exclusive limited seating for a studio audience here in Fort Bragg - those tickets will be on sale soon.

We're creating another Hot Raw Chef Video Recipe Contest, set to launch in June, and the winning Hot Raw Chef will be a featured culinary artist at Living Light Chef Showcase: Hot Chefs, Cool Kitchen, streamed worldwide. Start thinking about YOUR delicious raw recipes and YOU could be the next Hot Raw Chef! Stay tuned to our monthly newsletter for breaking news.

Besides all of our culinary demos, we've got some wonderful classes lined up for those who attend the showcase in person:


food styling by Denise Vivaldo


Raw Food Styling for Photography
Raw Food Styling for Photography will be taught by Cherie Soria and Denise Vivaldo Denise is one of the most highly sought-after food stylists in the business. Author of The Food Stylists Handbook, How to Start a Home-Based Catering Business and How To Start a Home-Based Personal Chef Business - she brings a world of style to the table!

Date: Tuesday, August 30 - Wednesday, August 31
Time: 9:00 AM-6:00 PM (1-hour no host lunch break each day)
Tuition: $895.00
Location: Living Light Culinary Studio
Recommended text: The Food Stylists Handbook
All materials provided, except chef knife, paring knife, and optional camera.



Take a Walk on the Wild Side

This popular four hour class includes wading in tidepools, gathering and harvesting seaweeds, great recipes, charts and handouts. Terry Nieves is a raw, wild Mendocino seaweed mermaid, and owner of Ocean Harvest Sea Vegetables. This is a fabulous class - anyone visiting the Mendocino coast should not miss the opportunity to walk on the wild side! Recommended warm clothing includes a hat, sturdy water booties or water sandals with wool socks, a towel and a change of pants. Water booties will also be available for $3.00 (students please reserve your size in advance).


Date: Thursday, August 25

Time: 6:45 AM - 11:00 AM

Tuition: $149 

Sharpen Up Your Knife Skills!™

Good knife skills are the foundation of culinary art. The textures created influence not only the appearance of food but also the flavor and mouthfeel. That is why we created Sharpen Up Your Knife Skills!™ for all levels of expertise, from novice through professional instructor - taking a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice. Even if you don't aspire to be a professional chef, this is a class that will help you gain much more confidence in your knife skills and become more efficient in meal preparation.

Date: Monday, August 29
Time: 9:00 AM-6:00 PM (no-host lunch 1-2 PM)
Tuition: $325
Location: Living Light Culinary Studio  

Required Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost). No special equipment required.

Call one of our Enrollment Team members: Hilloah, Mary Elizabeth or Candace Anne 707-964-2420 or 800-816-2319 for more information and to register.


Testimonial from The Raw Gourmet, Nomi Shannon about our Living Light Chef Showcase sponsor The Stanford Inn:

"I had such a wonderful stay at the Stanford Inn. I had always admired the venue, and enjoyed dinner there and shopping in their unique boutique several seasons in a row. Finally, I stayed there during last year's Chef Showcase. I didn't have Rocky the dog with me, but I know he would have relished the dog friendly attitude at Stanford Inn. I'll have to bring him to this year's Showcase. Even without my favorite companion, I appreciated the roaring wood fire in my room and the wonderful view from my porch. It felt like a cozy cabin, but with all the amenities of a fine hotel. I met some friends in the lovely vegan dining room for breakfast, and the kitchen made delicious fresh fruit smoothies to our specification. The Stanford Inn is close to the water, and I enjoyed beautiful morning walks on their acres of spectacular grounds."  


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Our Hearts are Connected with the People of Japan 

At Living Light, our students come from all over the world - many from Japan. We are donating $250 for every student who signs up for our new Advanced Raw Culinary Arts Instructor Certification™ Series or our Gourmet Raw Food Chef™ Series in 2011 between April 14-28. We also have a link for donations to our sister city, Otsutchi, Japan. Check details here. We can all learn from the dignity and grace of the Japanese people and how they conducted themselves after the recent events in their country.

"In this new instant, the world became Japan and Japan the world. For the first time in history, we all felt it: we are all in this together. This was not politics, this was not spin, this was life - our life - all of us, here on this small blue spaceship. I believe that this will go down in history as a major turning point in the hopeful advance of civilization... If we can maintain our native integrity, keep our minds clear and learn what we are being taught..." ~from the blog Pure Land and Mountain

Not a single visual of chest-beating or wild grief. Sorrow itself has been elevated.

Disciplined queues for water and groceries. Not a rough word or a crude gesture. Their patience is admirable and praiseworthy.

The incredible architects, for instance. Buildings swayed but didn't fall.

4. THE GRACE (Selflessness)
People bought only what they needed for the present, so everybody could get something.

No looting in shops. No honking and no overtaking on the roads. Just understanding.

Fifty workers stayed back to pump sea water in the N-reactors. How will they ever be repaid?

Restaurants cut prices. An unguarded ATM is left alone. The strong cared for the weak.

The old and the children, everyone knew exactly what to do. And they did just that.

They showed magnificent restraint in the bulletins. No silly reporters. Only calm reportage. Most of all - NO POLITICIANS TRYING TO GET CHEAP MILEAGE.

When the power went off in a store, people put things back on the shelves and left quietly.

With their country in the midst of a colossal disaster, the Japanese citizens can teach plenty of lessons to the world.



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Gina Hudson is Making a Difference at Living Light  


This month of April, Living Light is delighted to honor Living Light Assistant Demo Coordinator Gina Hudson as our Employee of the Month. Gina originally hails from Minnesota, but has also lived in the Pacific Northwest, where she had a variety of jobs including massage therapist, raw food chef, and working for the Coast Guard. Gina has always had an interest in health, having studied anatomy, pathology and nutrition. She came to Living Light as a student and received her certification as an Associate Chef and Instructor in 2009.

Gina joined the Living Light kitchen team last August and proved herself to be cheerful, hardworking, and well organized. Coworkers say she is always willing to learn new things and take on additional responsibilities. Her self-discipline and attention to detail, along with her beautiful attitude, motivated us to begin training Gina as a culinary instructor. She has become a well-rounded chef and a fine teacher. We made a good decision - the students love and respect her and her teammates enjoy and appreciate working with her. In fact, we are happy to announce that Gina is now officially on faculty as a Living Light Culinary Arts Instructor and will begin a new training program to learn how to teach teachers!

Gina says she loves working at Living Light and this is the best job she has ever had! She appreciates the opportunities for growth, the ability to share creative ideas, and meeting the fascinating students who travel here for around the world. Gina also enjoys the outdoors and athletic activities - especially running along our beautiful coastline. Gina has proven herself to be valued member of our Living Light team. She is intelligent, focused, motivated, and always helpful and understanding of others. She has a positive and enthusiastic attitude, and is always willing to take on new tasks even when it means more work for her.

Thank you Gina for all you are and do - everyone at Living Light loves and appreciates you!



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Survival in the 21st Century 


Viktoras Kulvinskas is one of Cherie's important mentors, and the person who encouraged her to move forward as a teacher of teachers in the raw food movement. His book Survival in the 21st Century, first published in 1975, is still timely in today's world. Now in its 34th printing, it encompasses many of the healing modalities that we now consider important, yet when it was first published, many of his ideas and concepts were new to a mainstream audience. His book discusses wheatgrass and sprouting, live foods, fermented foods, enzymes, aromatherapy, chakra balancing, color healing, healing herbs, pregnancy and live foods, iridology, reflexology, facial diagnosis, yoga, raw food and athletic performance, and much more. This revolutionary book has much information for all of us to help enhance our immune systems and protect ourselves from the harmful effects of radiation, pollution, and environmental mishaps in today's world.


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Notes on a Sustainable Lifestyle from the Tarnoff Family 


by Matthew Tarnoff


We came to Fort Bragg just over one year ago with our three young children in tow. We were looking for a way to save the world, or at least provide the best nutrition possible for our offspring. We had spent several years playing with ways to encourage our children to eat a very high-raw diet, and we were looking for a way to make our lifestyle of choice a sustainable one. Every time we did the math, it just made sense to grow our own food. We took the plunge and made the journey to California. Within the first two weeks, my wife Therese was hired at Living Light Café. We had our proverbial feet in the door! For a change of pace from daytime daddy duties and to secure extra produce for the family, I began an informal internship with a local farm. Both Therese and I have been working really hard and we've been handsomely rewarded for our efforts. Within a year, Therese was promoted to supervisor at Living Light Café, and I went from being the apprentice at one farm to being the Learning Garden Manager at the Noyo Food Forest, which provides fresh produce to both the Fort Bragg Unified school district, and the greater community. Now, we stand with our eyes on an even bigger prize; regional food sovereignty. Our dream is to show that this community, as well as any small community, is able to provide food and other basic needs for itself. So, how is it we are putting our money where our mouth is? We have agreed to start and run a ten acre farm that is the centerpiece of a twenty-eight acre developing community land trust; an eco-minded intentional community focused on self-reliance and volunteerism. Stay Tuned! 


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recipeChef's Corner

Broccoli Pesto Pâté and Broccoli-Tahini Pâté   

Here are a couple of fabulous green recipes from Cherie's book The Raw Food Revolution Diet,
co-authored by Brenda Davis and Vesanto Melina. Both recipes can be used as a pizza topping, spread or dip. Healthy, versatile, and delicious - what could be better!         


Broccoli Pesto Pâté  

recipe by Cherie Soria  

Yield: 1 1/2 cups/370 mL (3-4 servings)

Many of us love pesto, but often it's too rich for us to eat as much as we'd like. With this recipe, the fat has been reduced. Enjoy it as a spread on crackers, as a topping for salads, wrapped in romaine lettuce leaves, or as a dip with Crudités.


Nutrition Note  

Broccoli makes a great addition to raw pâté, especially since it contains as much vitamin C as an orange, along with magnesium, the mineral that is central in green chlorophyll, and calcium. When you make pesto with Vegetarian Support Formula nutritional yeast, it's also a good source of B vitamins, including vitamin B12.


3 cups (750 mL) chopped broccoli florets
1 1/2 cups (370 mL) fresh basil leaves, firmly packed
1 (15 mL) tablespoon flaxseed oil
2 teaspoons (10 mL) nutritional yeast flakes
1 1/2 (7 mL) teaspoons light miso
1 1/2 cloves garlic, crushed
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) walnuts, soaked for 4 hours, rinsed, and drained

1.  Put the broccoli into a large bowl and pour 1 quart (1 L) of nearly boiling water over it. Drain the broccoli after 1 minute and plunge it into cold water. This will turn the broccoli bright green and make it more palatable without negatively affecting the nutrients. Drain the broccoli well and place it on clean kitchen towels to remove any excess water. Set aside.
2.  Combine the basil, oil, nutritional yeast flakes, miso, garlic, and salt in a food processor fitted with the S and pulse to chop the basil.
3.  Add the walnuts and the reserved broccoli and process until the mixture is completely smooth and creamy.
4.  Stored in a sealed glass jar in the refrigerator, Broccoli Pesto Pâté will keep for up to three days.


recipe2Broccoli-Tahini Pâté

recipe by Cherie Soria 

Yield: 1 1/2 cups/370 mL (3 servings)   

If you enjoy the earthy flavor of broccoli and the creaminess of tahini, this will become a favorite in your house. It can be spread on crackers, used in nori wraps, or served as a dip with Crudités. For a tasty vegetable roll, wrap each serving of the pâté in a large collard or romaine lettuce leaf with chopped tomatoes, onions, and sprouts.

Nutrition Note
This hearty pâté is high in protein (10 g per serving) and brings with it minerals (calcium, iron, magnesium, and zinc) and antioxidants (beta-carotene and vitamin C). A serving also provides your day's supply of riboflavin and thiamin, plus plenty of other B vitamins. Use Vegetarian Support Formula nutritional yeast, and you'll have a source of vitamin B12 too.

3 cups (750 mL) chopped broccoli florets
1/3 cup (80 mL) raw tahini
2 tablespoons (15 mL) sliced green onions
1 tablespoon (15 mL) ground flaxseeds
1 tablespoon (15 mL) nutritional yeast flakes
1 tablespoon (15 mL) tamari
1 tablespoon (15 mL) Dijon mustard 2 large cloves garlic, crushed
Large pinch of cayenne

1.  Put the broccoli into a large bowl and pour 1 quart (1 L) of nearly boiling water over it. Drain the broccoli after 1 minute and plunge it into cold water. This will turn the broccoli bright green and make it more palatable without negatively affecting the nutrients. Drain the broccoli well and place it on clean kitchen towels to remove any excess water.
2.  Transfer the broccoli to a food processor fitted with the S blade. Add all of the remaining ingredients and process until the mixture is completely smooth and creamy.
3.  Stored in a sealed glass jar in the refrigerator, Broccoli-Tahini Pâté will keep for up to three days.



Looking for more great raw recipes?  Click here to find out about The 2010 Chef Showcase DVD Set.  It's the perfect way to watch culinary demos by the top chefs in raw food today!  

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