Living Light International
Making Healthy Living Delicious!
January 2011
In This Issue
Sweet Valentine Video Recipe Contest
2011 Class Schedule
Advanced Instructor Training and Certification
Living Light Chef Showcase Replay
Spotlight on Living Light Graduate Made Runatha
Make Your Passion for Health Your Career
Making a Difference
Fred Soria, Beloved Husband, Father, and Friend
Chef's Corner
Inspirational Quote

The merry year is born, like the bright berry from the naked thorn.

~ Hartley Coleridge

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.

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Living Light Marketplace

Living Light Marketplace is happy to announce a 15 percent discount on all RenewLife organic, soy and gluten free herbal cleansing products for January. These are some of the finest intestinal cleansing products on the market today, and are offered in several different strengths and formulas to suit every need.

is a natural 2-part Intestinal Cleansing Program for Candida Overgrowth. 15 percent off now $30.61 - Regular price: $35.99.

CleanseSMART is winner of Better Nutrition Magazine's 2010 Best of Supplements Award! 15 percent off now $27.21 - Regular price: $31.99.

First Cleanse is formulated using whole herbs, which are gentler than deep-cleansing herbal extracts found in our advanced cleanses and organ detox products. 15 percent off now $22.96 - Regular price: $26.99.

Organic Total Body Cleanse™ is a two-week (14-day), 3-part organic internal cleansing program. 15 percent off now $29.76 - Regular price: $34.99.

Total Body RAPID Cleanse™ is a 7-day, deep-acting total body colon cleanse and metabolic jumpstart program. 15 percent off now $24.66 - Regular price: $28.99.


Now at Living Light Marketplace: The Green Star Elite by Tribest $539.00

The Green Star series was developed to extract the maximum amount of naturally healthy juices with all of its vitamins, enzymes, and minerals. Green Star Juicers are ideally suited for many types of fruit, vegetables and leafy greens. In no time at all, you can even process fresh wheatgrass and long-fibred celery stalks into high-quality vital juices. Tribest has worked to develop a new and improved version of Green Star - the Green Star Elite - so that preparing and enjoying fresh juice will be an even more satisfying experience.

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Living Light Café

We've got only two words for you this month: Salad Bar!! We've introduced our all organic salad bar just in time for the first group of 2011 students and it is a smashing success, with locals, students, and staff alike. Everyone enjoys putting together their own salad with favorite vegetables and condiments, and our customers are no exception.

We're varying the choices from day to day. Today we featured spring mix, romaine, spinach, clover sprouts, spiced sunflower seeds, beets, carrots, cucumbers, baby cherry tomatoes, sprouted garbanzo beans, bloomed wild rice, and red cabbage with a choice of three dressings: Tomato Basil, Liquid Gold, and Mustard Dijon. Many of our staffers have decided to go raw for thirty days to get a healthy happy start in 2011, and they are especially appreciative of the salad bar to keep them eating righteously raw!

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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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Stepping Into 2011

At Living Light we're stepping into 2011 with enthusiasm and renewed energy. Besides our extraordinary line-up of classes throughout 2011 (we keep adding new ones!), we are especially pleased about our upcoming Hot Raw Chef Sweet Valentine Video Recipe Contest (submission deadline January 24). If you haven't completed your entry yet, Monday is the deadline... just a few more days to enter and win nearly $5,000 in Living Light classes - this could be THE year!

Many of our employees are going raw for 30 days (after a little indulging during the holidays). We have a feeling this will jump start 2011 with extra "juice" to tackle all the new things we have lined up for a very exciting New Year.

Be sure to visit our 2011 Calendar to see which classes you'll want to take this year. We've got more choices and sessions to make it easier for you to fit any of our trainings into your busy lives, including seven different Raw Culinary Arts Associate Chef and Instructor Certification™ Series, and four opportunities to complete the Raw Culinary Arts Gourmet Chef Certification™ program, along with a new Advanced Raw Culinary Arts Instructor Training Certification™ with Jennifer Cornbleet, and an Advanced Raw Food Nutrition Educator Certification™ course with Drs. Rick and Karin Dina, D.C. We'll definitely be busy in 2011!

Newsflash!  We have just added another opportunity to take FUNdamentals™, Knife Skills, Essentials, and Science of Raw Food Nutrition™ I in March 5-14, 2011!  Special Bonus: Sign up for this series along with a 7-night stay at Living Light Inn and receive a 3-night complimentary stay! Give us a call for more details about this offer.

We're also very excited about all of the successes Living Light graduates create in their lives, and will bring you their stories every month in the newsletter. Check this month's newsletter for an article about Chef Made Rantha and his culinary magic in Bali. We hope you will join us this year to create a new and exciting future as a Living Light Chef graduate. Happy New Year!


Blessings of radiant health,

Kristin Suratt, PR Director and the entire Living Light Team

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HOT RAW CHEF Sweet Valentine Video Recipe Contest!


Due to overwhelming demand we have extended the Hot Raw Chef Sweet Valentine Video Recipe Contest submission deadline to Monday, January 24, 2011! This now gives you 6 additional days to get your entry into us for judging and voting! And, to sweeten the deal, the Grand Prize Winner will NOW receive an unprecedented Grand Prize of $4,995 towards the tuition of ANY Living Light class AND/OR stay at the Living Light Inn!

If you enjoyed the first Hot Raw Chef Video Recipe Contest, you'll LOVE the opportunity to create something for a Sweet Valentine! You are invited to submit a video of a recipe demo for the Hot Raw Chef Sweet Valentine Video Recipe Contest! Besides great prizes for three lucky winners, you'll receive international exposure for your talents as a Hot Raw Chef! This is your chance to shine as the "best of the best" in the raw food world! There is no charge to enter, and each video will be judged entirely on the merits of the demo and not on production quality or camera work, so you do not need to have fancy video equipment to qualify or even to win! Get the juicy details at!

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2011 Class Schedule
Upcoming Classes at Living Light

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

Ethnic Flavors in Recipe Development™ January 31-February 4
RawFusion Spa Cuisine™ February 7-11
Raw Event Catering and Elegant Entertaining™ February 14-18
PLUS: Essence of Raw: February 5
PLUS: Essence of Abundance: February 6
PLUS: Pastry Arts-Unbaked!™ February 20-23

Science of Raw Food Nutrition™ Series

Science of Raw Food Nutrition™ I:  February 24-25
Science of Raw Food Nutrition™ II: February 26-March 2
Benefits of Raw Food Nutrition Educator Certification™: March 3-4
Science of Raw Food Nutrition™ III:  March 7-10 
Advanced Raw Food Nutrition Educator Certification™: March 11-12

NEW! Essentials of Raw Culinary Arts™ Series

March 5-14

FUNdamentals of Raw Living Foods™ March 5
Sharpen Up Your Knife Skills!™ March 6
Essentials of Raw Culinary Arts™ March 7-11
Science of Raw Food Nutrition™ I: March 13-14

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

FUNdamentals of Raw Living Foods™ March 19
Sharpen Up Your Knife Skills!™ March 20
Essentials of Raw Culinary Arts™ March 21-25
Science of Raw Food Nutrition™ I: March 26-27
Associate Chef and Instructor Training™ March 28-April 8
Ethnic Flavors in Recipe Development™ April 11-15
RawFusion Spa Cuisine™ April 18-22
Raw Event Catering and Elegant Entertaining™ April 25-29
PLUS: Essence of Raw: March 9
PLUS: Essence of Abundance: March 10
PLUS: 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

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

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NEW! Advanced Instructor Training and Certification

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 Instructor Training and Certification is a comprehensive course of study that is challenging, as well as intensely rewarding and a great deal of fun. 

2011 Class Dates: July 3-7, September 25-29

Tuition: $1,575

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

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Living Light Chef Showcase:  Hot Chefs, Cool Kitchen On-Demand Replay

It's not too late to get a bird's eye view of this summer's Living Light Chef Showcase event and learn dozens of incredible recipes for healthy, nurturing, comfort foods that are both satisfying and flavorful. You will see a wide variety of cuisine demonstrated - everything from simply prepared family meals to gourmet cuisine, including delicious gluten-free and low-glycemic recipes. Even if you have not enjoyed uncooked vegan food in the past, you will be surprised and amazed at how easy and delicious these foods can be.

If you've made a resolution to eat healthier in 2011, this series will inspire you - look no further than some of the most amazing raw food chefs in the world.

And, when you register to watch online, you'll get two full months of unlimited access to all of the presentations on-demand, so you'll have plenty of time to enjoy your favorite chefs and their favorite recipes again and again at your leisure. You'll also receive a PDF of the complete recipe book with every recipe listed for future reference so you can prepare that special dinner for your family or friends.


Click here for more information about the Living Light Chef Showcase Replay!


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jayleneSpotlight on Living Light Graduate Made Runatha

This month, Living Light is proud to profile Chef Made Runatha, a Living Light Gourmet Raw Food Chef who is making a name for himself at one of the finest centers in Asia. At Fivelements Puri Ahimsa, Chef Made is surrounded by tropical beauty and is creating Living Food for the healing retreat center nestled along the Ayung River in Bali. Fivelements is part of an eco-conscious business hoping to promote peace among nations through an alliance of healing centers worldwide. Their mission statement is: "Creating the space for Life Transformation and Love in Action." Their core values are Sathya (Truth), Dharma (Right Conduct), Prema (Love), Shanti (Peace), Ahimsa (Non-Violence), and K'shma (Forgiveness).

You can see by Chef Made's smile how much he enjoys teaching people about raw living foods, and preparing delectable menu items to tempt the eyes, palate, and heart. Chicco and Lahra Tatriele, the founders of Five Elements found out about Living Light, and offered to send Chef Made to California where he was inspired to help rediscover what to eat in order to care for the body. Cherie and the Living Light chefs and staff have re-imagined the cuisine pioneered by Ann Wigmore and The Hippocrates Health Institute to create a gourmet version that is attractive, satisfying, and full of nutrition. Chef Made finds the cuisine to be very creative, and is happy that it has increased in popularity in The United States and Germany. He's educating the Balinese public with dishes that are beautifully presented and wonderfully seasoned. A classically trained chef, he's especially excited about the discovery of new flavors when revisiting the classics with the knowledge he gained in marinating, dehydrating, sprouting, and flavor combining in exciting new ways at Living Light.

Chef Made knows that any culture's attachment to specific recipes and traditions is very important, and Bali is no exception. He's created recipes that honor the palate of his region, and encourage his clients to enjoy health promoting dishes that taste familiar, and of course, delicious! Some of his signature dishes include a Live Seed and Gojiberry Granola, Tulamen Crab-Free Cake, Sweet and Sour Cilantro-Cress Soup with Cashew Pine-Nut Sour Cream, and Fresh Harvested Green and White Bali Seaweed Salad with a Spiced Young Coconut Dressing. And of course, his selection of tropical drinks and desserts are to live for! We are very proud of Chef Made Runatha and what he is accomplishing with gourmet raw foods in Asia.

From Lahra Tatriele, one of the founders/owners of Fivelements:

"Before we opened Fivelements, Chicco and I researched and ate our way through NYC, Los Angeles and San Francisco vegetarian, vegan and raw foods restaurants. We visited different vegetarian culinary schools in NY and California, spoke and with the directors of the schools. Our meeting with Cherie and Dan at Living Light was inspiring and enlightening. We had been following the Living Light newsletters for almost a year prior to meeting them, and when we arrived, we felt the commitment both of them share and admired their strong integrity. Following our research, we returned back to Bali and soon after offered Chef Made an opportunity to lead our kitchen at Fivelements. A seasoned Chef who comes from years in 5 star hotels in Bali and has experience working in Hong Kong, China, and Europe with nearly all cuisines, Chef Made was ready for the challenge. When we told him that we would send him "back to school," Chef Made, as professional as anyone can be, enthusiastically committed to go for it and study to become a Gourmet Raw Food Chef at Living Light. Needless to say, Made gave it his all and returned home to Bali a true gourmet raw vegan chef. Since Fivelements, Puri Ahimsa is a healing retreat rooted in Balinese healing and philosophies, we really felt it was important to train a native Balinese at Living Light. For sure, Made is quickly gaining a reputation as the first ever Balinese gourmet raw vegan chef in Bali and Indonesia. His practical skills and knowledge combined with his natural born creative culinary talents is no doubt supporting Made as one of the leading chefs in Asia and we are all very grateful to Cherie and Dan and Living Light."

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Global Teleclass:  Make Your Passion for Health Your Career!

It's never too late to live your passion and make health your career choice! I believe everyone deserves to have a career that supports their passion and feeds their soul. And, one of the best things you can do to help you maintain excellent health, is to create a career that supports others in their food choices.

Students come to Living Light from over 40 countries, many with hopes of starting some kind of business involving raw foods. The list of career opportunities for raw food chefs and other raw food careers has never been greater!

Of course many people come to our school simply because they want to learn to make great tasting meals for themselves and their families and they want to do it with confidence so they are not dependant on recipes. But many of them find that once they develop their skills and confidence as a raw food chef, they want to turn their passion into a career. Some of those people have become celebrated chefs, authors, product developers, and instructors. In fact, many of the WHO'S WHO in raw food were people who had no intention of making raw food their business when they first came to Living Light.

In fact, I made up a list of a few of the possibilities, based on what some of our graduates are doing:

  • Private (in-home) Chef
  • Private traveling chef (celebrities, private yachts)
  • Retreat Chef (yoga training, vacation events, etc)
  • Restaurant or other Institutional Chef (spa, clinic)
  • Pastry Chef
  • Kitchen Manager or Executive Chef
  • Delivered meals or boxed meals
  • Special Event Caterer (weddings, etc)
  • Raw Culinary Instructor
  • Culinary Program Manager for Raw Culinary School
  • Corporate Consultant (Increase health of employees - meal planning, classes, luncheons, etc.)
  • Recipe Development for Food Manufactures
  • Start a Raw Foods Product Manufacturing Business
  • Recipe Book Writer
  • Private Culinary Consultant (work with Doctors and referrals)
  • Recipe and Menu Development for recipe book authors and restaurants
  • Raw Food Kitchen/Restaurant Management
  • Food Designer for brochures, magazines, and recipe books
  • Raw Food Nutrition Educator
  • Healthy Lifestyle Coach
  • Raw Food Distribution Business
  • Blogger (create a following and then market classes, books, and products.

At Living Light 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. Our students graduate with improved leadership and teamwork skills, and are invariably healthier, stronger, and more confident people in all aspects of life, even if they don't choose to make raw food a career. 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, sought after speakers, caterers, culinary instructors health consultants, nutrition educators, food designers, food writers, authors or any number of other career choices in the growing arena of health-promoting raw living foods.

It's never too late to live your passion and make health your career choice!


To hear Cherie's teleclass from January 10 click here.

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Danny Gastelum is Making a Difference at Living Light

Living Light Technical Assistant, Danny Gastelum, is our December Employee of the Month. Coworkers say that Danny is extremely helpful and professional. They describe him as industrious, respectful, flexible, and efficient. They say he gets things done and never complains! On top of that, he has a great sense of humor!

Danny was born in San Diego, loves music, reading, and bike riding. He also enjoys basketball and, like many other Living Light staff, he loves dogs. Danny has given a lot of his time to worthy organizations, including rehabilitation intervention.

Danny's goals are simply to be a good human being. He describes himself as funny and peaceful. Danny enjoys working at Living Light because, he says, all the people are friendly and have a helpful attitude. He also says he loves the challenge of the IT department.

Danny is well deserving of the Employee of the Month award. He is greatly appreciated by staff and management, and is a great asset to Living Light International.

Thank you Danny, we love and appreciate you!

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Fred Soria, Beloved Husband, Father, and Friend

As many of you may know, Cherie's father, Fred Soria had been ill for nearly a year. It is with great sadness that we announce his passing on December 18, 2010. We all miss him very much. He was a wonderful and inspiring man. Many of our students knew Fred from various Living Light events, and his work at the Living Light Inn gardens. Besides being Cherie's father, Fred was a beloved member of our Living Light family.

Frederik G. Soria, 1919 - 2010

If I should die and leave you here,
Be not like others, who keep
Long vigils and weep.
For my sake, turn again to life and smile.

Fred G. Soria was born and raised in Santa Barbara to Mexican immigrants. He graduated from Santa Barbara High School in 1940 and moved to San Francisco to attend college before being drafted into the Army Air Force in 1941 and attended 7 different cadet training schools in 5 states. When his training was complete, Fred was assigned to Pauling Convalescent Hospital in Pauling, New York where he oversaw the activities of the wounded soldiers, taught Spanish lessons, arts and crafts, and worked as an interpreter. At the time of his discharge, he was Chief Occupational Therapist.

Upon completion of his military service on February 14, 1946, Fred returned to Santa Barbara, and briefly owned a saddle shop, creating beautiful, hand-carved saddles and other leather goods. Fred was a talented artist and developed a national reputation for his hand-tooled leather saddles and handbags.

Fred also taught adult education for 16 years, and enjoyed teaching and sharing his talents with others. In 1958 he joined the juvenile justice system and worked with youngsters at juvenile hall until his retirement in 1974, when he received a commendation for his years of service to the children of Santa Barbara County.

In retirement Fred enjoyed working in his fruit orchard and was well known throughout the city of Santa Barbara for providing fruit to schools and institutions that cared for the needy. He spent much of his life in service to the underprivileged of Santa Barbara, giving years of selfless service to the food bank and other civic organizations. Fred moved to Fort Bragg at the age of 87 after a lifetime in Santa Barbara, to be with Cherie and Dan. He took care of the gardens at the Living Light Inn and could often be seen walking around town putting up posters for various Living Light events. He will be remembered as a man of charity, compassion, and integrity.

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recipeChef's Corner
Save the Salmon Cutlets Encrusted with Brazil Nut Crumble, Served with Creamy Horseradish Dill Sauce


Save the Salmon Cutlets Encrusted with Brazil Nut Crumble, Served with Creamy Horseradish Dill Sauce
Recipe by Cherie Soria
Yield: 3 cups pat
é or 4 cutlets

This recipe was created for the World's Largest Salmon Barbeque in Fort Bragg, California - the home of Living Light Culinary Arts Institute. It was created to raise money to improve salmon habitat and save the salmon. The cutlet is actually a nut-based faux salmon pat
é, shaped into patties and brushed with a Tamari Dulse Sauce, then coated with a Brazil Nut Crumble before dehydrating long enough to provide a crunchy outer layer. Topped with our famous Creamy Horseradish Dill Sauce, made from cashew and pine nut cream, horseradish, dill, and capers, it is the perfect alternative to salmon. Let's save the salmon - not eat them!

Save the Salmon Paté

  • 1/2 cup almonds, soaked in water for 8 hours
  • 1/2 cup sunflower seeds, soaked in water for 4 - 6 hours
  • 2 tablespoons flax oil
  • 1/2 cup carrot pulp (produced by making carrot juice)
  • 4 tablespoons celery, minced
  • 4 tablespoons red onion, minced
  • 4 tablespoons parsley, minced
  • 4 tablespoons lemon juice
  • 4 tablespoons ground golden flax seed
  • 3/8 teaspoon smoked paprika
  • 1/2 teaspoon kelp powder
  • 1/2 teaspoon dried dill weed, or x3 fresh dill
  • 1/2 teaspoon Himalayan crystal salt
  • pinch smoked salt

Tamari Dulse Layer

  • 2 tablespoon dulse soaked in 2 tablespoon water for 10 minutes
  • 2 tablespoons tamari

Brazil Nut Crumble

  • 1/2 cup Brazil nuts, ground
  • 1/4 cup almonds, finely ground
  • 1 teaspoon onion powder
  • 1 teaspoon nutritional yeast
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoons poultry seasoning powder
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoons Himalayan crystal salt
  • pinch black pepper

1. To make the cutlets: Process almonds and sunflower seeds, using a Champion or Green Life Juicer with the homogenizing blank in place. Use very small amounts of the flax oil, in an alternating fashion, to facilitate ease of processing.


2. Put the mixture into a bowl and add the remaining ingredients, except the Crumble and the Sauce. Mix well by hand.


3. Form the paté into oval-shaped cutlets, 3/4-inch thick, using 1/2 cup paté for each cutlet. Set aside.


4. To make the Tamari Dulse Layer: Using a fork, combine the soaked dulse with the tamari and whisk until smooth. Set aside.


5. To make the Brazil Nut Crumble: Combine ingredients in a food processor, and pulse to mix, or stir well by hand. Do not over process - the Crumble should resemble a fine meal.


6. To assemble the Cutlets: Brush 1 tablespoon of the Tamari Dulse Sauce on one side each cutlet and place it in the Brazil Nut Crumble. Press gently and firmly so the Crumble will stick to the cutlet. Turn the cutlet over and press the other side firmly into the Nut Crumble.


7. Place croquettes, with the side containing Tamari Dulse Sauce on a dehydrator tray lined with a non stick sheet and dehydrate for 2 hours at 115 before turning it over and removing the sheet. Dry for another 1-2 hours and serve warm with a dollop of Creamy Horseradish Dill Sauce. (See recipe, reverse side.)


*Will keep in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.


Creamy Horseradish Dill Sauce

Yield: 1 cup (serves 6-8)

  • 1/4 cup cashews, soaked in water 2 hours
  • 1/4 cup pine nuts, soaked in water 2 hours
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons agave
  • 1/2 teaspoon salt
  • 3 tablespoons water, as needed
  • 3 tablespoons dill weed, minced
  • 1/4 cup capers
  • 3 tablespoons celery, minced
  • 2 1/2 tablespoons horseradish
  • 1 1/2 tablespoons sweet onion, minced


1. Place cashews, pine nuts, lemon juice, agave, and salt in a blender and add just enough water to form a think, smooth cream. Blend until the mixture forms a smooth and creamy with a satiny appearance, with no grittiness.


2. Add remaining ingredients and pulse for a few seconds. Do not over process-mixture should be a little chunky.


Store sauce in a sealed glass jar in the refrigerator for 1-2 weeks, or in the freezer for up to 6 months.



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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Living Light International

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

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