You Can Be Extraordinary
Living Light International
Making Healthy Living Delicious!
October 2011
In This Issue
Living Light Cafe
Living Light Marketplace
Praline Pumpkin Pie by Vinnette Thompson
Testimonials for Living Light
World Veg Fest Raffle Winner
Find us on Facebook!
The Living Light Difference
Weekend Essential Oils Workshop
Pastry Arts-Unbaked! in November
Master the Art of Teaching Raw Foods
2012 Class Schedule through March
A Special Message from Cherie Soria
How Often Should You Cleanse?
Graduate Success Story: Terilynn Epperson
Day of the Dead celebrations
Chef Showcase DVD Set
Recipes from Living Light: Praline Pumpkin Pie
Inspirational Quote

Angel playing music
Guardian Angel,
please help me see my
true path in life and
be courageous enough
to take it.  


- Cherie Soria     

from the book     

Angel Foods     


Living Light Café


 Corn Chowder
Corn Chowder


Cooler temps make our hot soups taste even better - Corn Chowder, Potato-Leek with Mushroom, Curried Lentil, and Black Bean Chili - all vegan, dairy free, gluten free... yet thick, rich, and delicious! 707-964-2420 in The Company Store, Fort Bragg.


Living Light Marketplace


Almond Biscotti 

Biscotti SALE 


Trick or treat? TREAT!

All 3 flavors of our famous Biscotti are on sale now through Halloween, 10/31:


- 2 pieces for $3.95

(regularly $4.50)


- 4 pieces for $6.95

(regularly $7.95) 



Excalibur 9-tray dehydrator 

Excalibur 3900


What do you do with all the

bounty of the harvest?



We have 3 models of 

Excalibur dehydrators 

and lots of information

to help you keep the flavor

and vitality of your food.





Testimonial for at One yOga

"The at One yOga Studio classes with Justine are among the best I've attended in 20 years.
She is an authentic teacher who understands the spiritual foundation of yoga, and she puts thoughtfulness and care into every posture and sequence.

I leave each of her classes feeling deeply relaxed, connected, centered, renewed, and whole.
I'm looking forward to taking her classes as often as I can, to help reduce my stress level and cultivate a deeper sense of well-being and happiness."

- Jennifer Cornbleeet

This Month's Featured Recipe:

Praline Pumpkie Pie

Praline Pumpkin Pie

by Vinnette Thompson

Testimonials for Living Light Culinary Arts Institute

From September's Associate Chef and Instructor Training class:

"I feel confident that I have the skills to prepare raw food that looks and tastes cooked... I know the basics for preparing many types of raw dishes."  

-Victoria, FL

"The journey was just amazing! I've learned so much, but not only in class - with everyone! It is a life changing experience that brings you much more than what you think it would" 


-Christelle, FL

"I'm amazed at how much I've learned and how far I've come in three weeks!" 


-Eileen, MI

"I could not be happier about the staff and curriculum. It is very easy to learn here and I got exactly what I hoped for! If you have the resources, this is the perfect place to go."  


 -Becca, WA

"This is a definite "must attend" course if you want to elevate yourself to professional status as a chef in the raw food community. I feel so lucky to have been here. You all inspire me, beyond what we learn in the culinary studio.  


 -Janye, UK

"I have learned so many new skills and techniques. I feel very confident that when I go home I will be able to create some awesome nurturing food for myself, my family and my friends. This was an awesome program and i would highly recommend it to anyone who is seriously considering going from conventional food to raw food." 

-Su, CA



From the 2011 Advanced Raw Culinary Arts Instructor Training classes:

"I learned so much more about being a professional raw food instructor. The teaching materials are incredible."    


-Kang, Singapore

"A phenomenal class packed with invaluable tips, coaching and guides for making your mark as a raw food culinary instructor, author or coach." 


-Nadia, CA

"Perfect training for public speaking and demo presentation. Just what I needed - a detailed, informative introduction into social media"  


 -Hanna, Australia

"This class is a great accompaniment to the Associate Chef and Instructor training. I highly recommend taking it as soon as possible after the basic training."   


 -Kathi, FL

"This class is a must in addition to the Associate Chef class if you are serious about a career in teaching raw foods. Jennifer did an amazing job of teaching all aspects of both the chef training and the advanced instructor course." 

-Victoria, FL


"I came out of this class with a clear sense of what I want to do. I love speaking and communicating and want to focus on internet ventures and get into publishing. The class was incredibly valuable because it helped me chart my course and laid so many options on the table."    


-Allysia, Canada

"I feel like I've been to "finishing school." This class will take me to the next level in terms of organization and professionalism and was spot on for me." 


-Jayne, UK




World Veg Fest Raffle Winner

Cheria Soria Book Bundle

Winner of the raffle
for Cherie's book bundle at the
World Vegetarian Festival
in Golden Gate Park is
Rachael Borch

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Why be ordinary when you can be extraordinary?   


Our intention at Living Light Culinary Institute is to support our students every step of the way as they transform their dreams into reality. Whether they want to achieve better health for themselves and their families, teach culinary classes, open a restaurant, write a recipe book, or work at retreat centers and spas around the world, we strive to make our curriculum meaningful and relevant to each student's individual journey. Our aspiring chefs count on Living Light to give them the skills, tools, and inspiration they need to create gourmet cuisine with confidence, no matter what their goals.


Cherie Soria encouraging students
Cherie Soria instructing students.
One of the most important things students gain from their experience at Living Light is community combined with unconditional love and support. It has always been, and will continue to be, an important component of all our classes. As most of our students will attest--you will not be sorry you decided on Living Light for your culinary training. In fact, you will receive more than you ever dreamed possible! We instill in each of our students a sense of possibility and the motivation to create an extraordinary future. We are proud of every one of our graduates, and consistently amazed by what they are able to create in the world.
Please enjoy this newsletter. We're going to share with you the many things we do that make "The Living Light Difference," from our culinary classes to Pastry Arts I and II, Science of Raw Food Nutrition classes with Drs. Rick and Karin Dina, Advanced Instructor classes with Jenny Cornbleet, and a weekend Essential Oils workshop for cuisine, health, and prosperity with Amy Bacheller - coming right up! Don't miss the  special message from Cherie - it's inspiring, and so true! Why be ordinary when you can be extraordinary?


The Living Light Difference

What IS the difference? 
People often ask, "What is the difference between your courses and others that certify chefs, but take less time and are less expensive?" It's true, our courses are longer, although not necessarily more costly than other programs, comparing the value received and the per day cost of tuition. We are a culinary school with a curriculum that is designed to teach all aspects of both raw culinary arts and nutrition. Over the years, we have discovered the most important aspects of gourmet raw culinary arts and raw nutritional science education, and we're committed to sending people home fully prepared, so by the time they leave our school, our graduates have perfected their skills hands-on, starting at the beginning and culminating in gourmet cuisine that inspires the most discerning palate. From the very first day a student arrives, and through all of our advanced culinary and nutrition classes, we provide a nurturing environment for the learning process, and we're very proud of our teaching staff at Living Light. Each of our chef instructors brings an incredible level of expertise and experience in all aspects of raw food preparation to the job. And no other program has trained more expert raw food chefs and authors than Living Light Culinary Institute! Click here for grad success stories.

The Living Light Difference
The Living Light Difference

Our Curriculum
One of the things we are proudest of is our curriculum, and our focus is on the highest standard of excellence as we continue to perfect the very best professional gourmet raw food training program in the world. We began with a basic core curriculum that works year after year, and we are continuing to adapt it - making important adjustments, adding new programs, refining our teaching skills, and working hard year after year to improve your raw food education. 

Cherie SoriaThe Mother of Gourmet Raw Vegan Cuisine
Learn from the best! Cherie Soria, founder and director of Living Light Culinary Institute, is widely considered the originator of gourmet raw vegan cuisine. Cherie has taught culinary arts to students and teachers from more than 50 countries around the world, including many of the top celebrity raw chefs today. Cherie has devoted more than 40 years to teaching people the benefits of vegetarian, vegan, and gourmet raw cuisine, and has a formidable knowledge of the subject. She works tirelessly to spread the benefits of raw cuisine throughout the globe by training teachers and individuals to inspire others. Click here for a special message from Cherie.

Living Light International is committed to a sustainable lifestyle. All four of our businesses compost, recycle, use vegan, non-toxic cleaning products and filtered water. In fact, Living Light was awarded the Mendocino County Sustainability Award by the Mendocino Coast Chamber of Commerce for 2010-2011! Living Light Café also uses compostable and biodegradable to-go containers and cutlery, and Living Light Marketplace features sustainable bamboo, recycled glass, organic foods and bodycare products, and books and DVDs about nontoxic and environmentally safe housekeeping, organic gardening, permaculture, and more. In addition to a full house water filtration system and non-toxic cleaning products, our Living Light Inn has organic bedding for the health of our student guests.

Location, Location, Location!
The Company Store in Fort Bragg, CADon't forget one of the most important reasons to attend Living Light: our spectacular location. Living Light Center is an 8,000 square foot state of the art facility located on the spectacularly beautiful Mendocino coast of northern California. This area is well known for excellent lodging, restaurants, live music, antique shops, wineries, theater, and art galleries.

Beautiful Mendocino coastWe have pristine sea air, and beautiful beaches and state parks, with miles of trails along the coast and in the Redwood forests. Depending on the season, there is whale watching, wild mushroom foraging (with a guide), exploring tide pools, and horseback riding on Ten Mile beach. Canoeing, kayaking, and bicycling are popular pursuits all along the coast. Take the Skunk Train through the Redwoods to Willits, or visit nearby Orr Hot Springs. We recommend scheduling a few days for recreation if you can.

Living Light Center in The Company Store is surrounded by businesses that support a healthy lifestyle - all in the same building! At Bamboo Gardens Spa, you can enjoy massage, sauna, spa bath, and other great services. Fort Bragg Cyclery offers both rental and repair service, and the owner of Vicky Rae Hair Salon styled Hollywood stars for years! The director of at One yOga Studio, studied yoga with eminent masters in both India and U.S. There is also an organic coffee shop, Zappa's Coffee, offering WiFi in our courtyard, and upstairs is the award winning restaurant, Mendo Bistro, with local wines and produce, great salads, and vegan options. Once you visit us here, you'll see why many of our students keep coming back!

Living Light Inn  
Living Light InnLiving Light Inn is an eco-friendly place to stay and build community with fellow students. It has a fully equipped raw food kitchen, and an elegant setting in a historical early 20th century redwood mansion. You can study, play, learn from each other, share meals and prepare food together after school is finished for the day. Living Light Inn leads the entire north coast hospitality industry in eco-friendly lodging including organic bedding, a full-house water filtration system, and energy efficient practices. Be sure to sign up early for your accommodation at Living Light Inn, as the rooms fill up fast! 

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Weekend Essential Oils Workshop with Amy Bacheller

Amy BachellerExploring Essential Oils for Healing,
Flavor Enhancement and Prosperity

Amy Bacheller, M.Ed., N.C., C.M.T., has almost 20 years of experience in alternative health modalities which make up her Scent From Heaven holistic healing practice. Amy is certified in aromatherapy, nutritional counseling, guided imagery, bodywork, energetic healing and raw foods. She is certified as an Associate Raw Food Chef/Instructor from Living Light.
The Essence of Raw: Essential Oils for Healing and Flavor Enhancement

Learn the basics of using essential oils for culinary purposes and to enhance health.
  • Introduction to essential oils: How to use them, where, when, and why
  • Culinary essesntial oils: Which oils to use, techniques, recipes and guidelines for recipe development
  • Taking care of the chef: Aromatherapy for body, mind and spirit. Learn to enhance health, attitude, and spiritual connection using essential oils
This class is appropriate for anyone, whether they are professional chefs or home cooks, raw or conventional, featuring Young Living Essential Oils - the only culinary oils used at Living Light.

Where: Abundant Health Classroom, Living Light International
When: Saturday, October 22, 2011 -10am-2pm
Tuition: $125 -10% discount when combined with The Essence of Abundance
Prerequisites: None required. This class is open to the public

The Essence of Abundance: Essential Oils for Health and Prosperity

Learn to live in the flow of abundance using aromatherapy. Explore spiritual principles and practices in business.
  • Learn how attitude and choice affect abundance
  • Explore the principals of the law of attraction, gratitude, and forgiveness, to creat abundance in all areas of your life
  • Discover how a spiritual approach to marketing, enhanced with essential oils, can make abundance flow with grace and ease
This is a powerful and inspiring class that is appropriate for anyone.

Where: Abundant Health Classroom, Living Light International
When: Saturday, October 23, 2011 -9am-1pm
Tuition: $75 -10% discount when paired with The Essence of Raw
Prerequisites: None required. This class is open to the public

Total for both classes when taken together: $180 (No other discounts apply)
Call 707-964-2420 for details!

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Pastry Arts-Unbaked™ I and II in November 

Pastry Arts-Unbaked!™
November 13-16

Explore the fabulous world of gourmet raw desserts and advanced pastry artistry with a master raw dessert diva, Vinnette Thompson. Discover the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! In this hands-on course, you will learn techniques for using various sweeteners, thickeners, binders, gelling agents, and emulsifiers to create extraordinary gourmet sweet confections. All desserts are dairy-free, gluten-free, and contain no white sugar. You'll dazzle your friends with a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising your health!

Some desserts students will make hands-on in the class:
  • Key Lime Pie
    Key Lime Pie 
    Lemon Poppy Seed Cake with Raspberry Filling and Lemon "Buttercream" Frosting
  • Tiramisu
  • White Chocolate Raspberry Cheesecake
  • California Mudslide Pie
  • Key Lime Pie with Coconut Meringue
  • Rose-Scented Tuilles
  • Soft-Centered Raw Chocolate Truffles
Prerequisite: Raw Culinary Arts Associate Chef and Instructor Training™ Certification.

Pastry Arts-Unbaked!™ Level 2
November 19-22

The perfect follow-up to Pastry Arts-Unbaked! This class provides the opportunity to utilize all the skills acquired in Level 1 in a recipe development format. Once you understand the principles 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, you are ready to create your own fabulous desserts!

Prerequisite: Pastry Arts-Unbaked!

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Nutrition Education Certification Series


The Living Light Culinary Institute has teamed up with Rick and Karin Dina, D.C. to offer a comprehensive series of classes on the science of raw food nutrition. These classes are held at the Living Light Center in Fort Bragg, CA. They cover hot topics in raw food nutrition including raw vegan sources of iron, calcium, protein, vitamin B12, and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging, longevity, and much more.  


The Benefits of Raw Food Nutrition Educator Certification™ Program consists of three courses: Science of Raw Food Nutrition (SRFN) levels I and II, and the Benefits of Raw Food Nutrition Educator Certification™ Course. In the Science of Raw Food Nutrition courses students will be provided with a solid foundation in the science and nutritional aspects of raw food and plant-based diets. SRFN II builds on the knowledge base learned in SRFN I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition. The Benefits of Raw Food Nutrition Educator Certification course prepares students to present fundamental raw food nutrition information with authority, accuracy, and confidence.  


The Advanced Raw Food Nutrition Educator Certification™ is the continuation of Living Light's raw food nutritional science series. This certification has the prerequisites of Science of Raw Food Nutrition™ I, Science of Raw Food Nutrition™ II, and Benefits of Raw Food Nutrition Educator Certification™. Completing the entire series requires 15 days of class time.


The Benefits of Raw Food Nutrition Educator Certification™ Series


Science of Raw Food Nutrition™ I
November 28-29  Prerequisites: None

November 30-December 4  Prerequisites: Science of Raw Food Nutrition I class.


Benefits of Raw Food Nutrition Educator Certification™

December 5-6  Prerequisites: Science of Raw Food Nutrition I and II classes.

Advanced Raw Food Nutrition Educator Certification™ Series

Science of Raw Food Nutrition™ I 

November 28-29  Prerequisites: None

November 30-December 4  Prerequisites: Science of Raw Food Nutrition I class.


Benefits of Raw Food Nutrition Educator Certification™

December 5-6  Prerequisites: Science of Raw Food Nutrition I and II classes

Science of Raw Food Nutrition™ III

December 8-11  Prerequisites: Science of Raw Food Nutrition levels I, II


Advanced Raw Food Nutrition Educator Certification™

December 12-13  Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.


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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...


Earn your Advanced Instructor Certification in 2012:  


Entire Series: January 7-February 2 

Advanced Instructor Training only: January 29-February 2


Entire Series: June 16-July 12 

Advanced Instructor Training only: July 8-12


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 


Advanced Raw Culinary Arts Instructor Training Certification™

FUNdamentals of Raw Living Foods™   

Sharpen up Your Knife Skills!™  

Essentials of Raw Culinary Arts™   

Science of Raw Food Nutrition I  

Raw Culinary Arts Associate Chef and Instructor Training™  

Advanced Raw Culinary Arts Instructor Training™    


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


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2012 Class Schedule
Upcoming Classes at Living Light through March

food banner

Raw Culinary Arts Associate Chef and Instructor™ Series

January 7-27

FUNdamentals of Raw Living Foods™: Jan 7
Sharpen Up Your Knife Skills!™: Jan 8
Essentials of Raw Culinary Arts™: Jan 9-13
Science of Raw Food Nutrition™ I: Jan 14-15
Raw Culinary Arts Associate Chef and Instructor Training™: Jan 16-27

Advanced Raw Culinary Arts Instructor Training Certification™
January 7 - February 2

FUNdamentals of Raw Living Foods™: Jan 7
Sharpen Up Your Knife Skills!™: Jan 8
Essentials of Raw Culinary Arts™: Jan 9-13
Science of Raw Food Nutrition™ I: Jan 14-15
Raw Culinary Arts Associate Chef and Instructor Training™: Jan 16-27
Advanced Raw Culinary Arts Instruction Certification™: Jan 29 - Feb 2

Raw Culinary Arts Associate Chef and Instructor™ Series
February 4-24

FUNdamentals of Raw Living Foods™: Feb 4
Sharpen Up Your Knife Skills!™: Feb 5
Essentials of Raw Culinary Arts™: Feb 6-10
Science of Raw Food Nutrition™ I: Feb 11-12
Associate Chef and Instructor Training™: Feb 13-24

PLUS: The Essence of Raw:
         Essential Oils for Healing and Flavor Enhancement: Feb 25
PLUS: Pastry Arts-Unbaked!™I: Feb 26-29

Science of Raw Food Nutrition™ Series
March 1-17

Science of Raw Food Nutrition™ I: Mar 1-2
Science of Raw Food Nutrition™ II: Mar 3-7
Benefits of Raw Food Nutrition Educator Certification™: Mar 8-9
Science of Raw Food Nutrition™ III: Mar 12-15
Advanced Raw Food Nutrition Educator Certification™: Mar 16-17

Raw Culinary Arts Associate Chef and Instructor™ Series
March 3-23

FUNdamentals of Raw Living Foods™: Mar 3
Sharpen Up Your Knife Skills!™: Mar 4
Essentials of Raw Culinary Arts™: Mar 5-9
Science of Raw Food Nutrition™ I: Mar 10-11
Raw Culinary Arts Associate Chef and Instructor Training™: Mar 12-23

PLUS: The Essence of Raw:
         Essential Oils for Healing and Flavor Enhancement: Mar 24
PLUS: Pastry Arts-Unbaked!™I: Mar 25-28

And starting March 31, 2012 is our first Gourmet Raw Food Chef Certification™ Series

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

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Special_messageA Special Message from Cherie Soria:
Why be ordinary when you can be extraordinary?

Cherie SoriaMany things make you extraordinary already: you are interested in a healthy lifestyle, you have a desire to learn and to live an inspired life, and you want to share your experience of life with others - these core values are things many of us share! When we choose a plant based diet, we are more connected to the earth and all of its inhabitants, and we become more connected to our spiritual center.
Because of my life experiences, and success in my field, many of you may think I'm special, but I'm no more special than each of you! How many of you are not doing something you once did or want to do, because you don't think you can do it as well as you want to? My advice to you is just do it!

You'll be surprised at how your body, mind, and spirit will rise to the challenge. The important thing to remember is not to compare yourself to others or to how you were in the past.

We are all perfect just the way we are right now - which doesn't mean that we want to stop learning - just that given everything that has led us to this point, where we are now is AMAZING and wonderful AND each of us still has more to learn, create, and do.

Always be sure to remember that you are unique and special - only you have your precious gifts to offer the world!

15 keys to living an extraordinary life!
  1. Start your day with appreciation
  2. Choose healthful habits (food, water, air, relaxation, and positive thoughts)
  3. Enjoy fun activities and exercise
  4. Align and identify yourself with people you admire
  5. Know who YOU are and what you want
  6. Do good deeds
  7. Celebrate your accomplishments
  8. Live with integrity
  9. Express love and appreciation daily (to yourself and others)
  10. Challenge yourself!
  11. Forgive and let go: Forgive everyone for everything that they have ever done to you! After all, we are all co-creators in our own experience and without challenges, we would not be who we are - we would not have learned the valuable lessons we've learned! Each experience is essential to the fabric of our existence.
  12. Accept yourself where you are now. Stop blaming yourself. What is past is past
  13. Start fresh each day and know that you can be all you want to be!
  14. Be mindful, conscious, and present in all of your daily choices
  15. Listen to you body - it speaks to you.
And always: choose fresh, ripe, raw, organic foods with high nutrient density, breathe fresh air, and drink clean water (alkaline)

At Living Light, we teach a standard of excellence that sometimes challenges people, but when they leave, they know that they have the ability to live up to the challenge of being extraordinary!

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Drs. Rick and Karin DinaHow Often Should You Cleanse? 


We get this question quite frequently in our Science of Raw Food Nutrition™ classes, and it's a very good one. With so many "cleanses" to choose from these days, it can be difficult to decide which one to use, for how long, and how frequently. There are many aspects of this question to consider, and I'll suggest as one vitally important component of achieving our best health is that we allow our bodies to cleanse continuously, 24/7, 365!  


But how do we facilitate the various detoxification processes to the greatest extent possible? Basing one's diet on fresh fruits and vegetables is one of the best things someone can do for ongoing cleansing for several reasons. First of all, fruits and vegetables require less effort to digest and metabolize than most other foods. This frees up our body's resources to be available for the cleansing, healing, and repairing activities it engages in when given the opportunity. Second, many detoxification pathways, such as those executed by the liver, are nutrient dependent processes. Fruits and vegetables supply many of these nutrients in abundance, including folic acid, bioflavonoids, and carotenoids, to name just a few. Further, fruits and vegetables are high in both water and fiber, each of which play additional roles in the various detoxification processes our bodies utilize to keep us healthy, vital, and free from unwanted substances.  


So keep those fruits and veggies coming in, and keep those toxins heading on out.


Rick Dina, D.C.
Click here for information about Drs. Rick and Karin Dina's classes


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Graduate Success Story: Terilynn Epperson
Living Light Executive Assistant

Terilynn Epperson
Our very own Terilynn

We are proud and happy to announce that Terilynn Epperson, executive assistant to Cherie and Dan, is our graduate success story this month! Terilynn is intelligent, focused, self-motivated, and very dedicated to the success to our students and our company. She's like a ray of sunshine in our lives, and we're grateful that her smile brightens every day. She is always willing to help others, no matter how busy she is. After graduating from Living Light as a Gourmet Raw Food Chef, Terilynn fell in love with Fort Bragg and the Mendocino coast, and realized that she wanted to live and work here!

When the position as executive assistant opened up, Terilynn stepped in and was soon joined here on the coast by her husband Cory and three children, Donavan, Bishop, and Avery!

Terilynn loves to work for a raw vegan company - especially one that encourages employee ideas by rewarding them for their participation in the success of the company. She also appreciates the organic raw vegan meal she enjoys each day as a company benefit. She loves her family, dogs, nature, music, gardening, and connecting with people.

Terilynn does so much for our company and our students, we hardy know where to begin - she provides administrative support for Dan and Cherie, helps instructors with class set-up in the culinary studio, organizes monthly staff meetings and holiday gatherings, does copywriting, script writing, and video editing, helps with food photography, and teaches students how to do an effective demo, as well as doing her own culinary demos, and much more!

We are very grateful that Terilynn is part of the Living Light family, and we want her to know how much we love and appreciate her every day. She's truly extraordinary, and we are lucky to have her on our team. 


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Positions Available at Living Light
Fall is a time of changes, and at Living Light, we've got some exciting positions open in our company, both for innkeepers, and motivated enrollment specialists. Special kudos to our long-time enrollment specialist, Hilloah Tanner, who has been with Living Light for nearly five years - she's retiring! We know Hilloah is looking forward to spending more time with husband Archie and enjoying her hobbies, including reading, knitting, and gardening. We'll miss you Hilloah!

If you'd like to work for a conscious company and make a difference in people's lives, you are welcome to apply for any of the positions below. You may submit your resume to, and fill out our application form.

Enrollment Specialists
Be where the action is! Enrollment specialists work in a fast paced environment in our administrative office, and help people from all over the world fulfill their dream of becoming Living Light students. Candidate must be a team player with professional phone skills. The position also requires excellent computer skills and the ability to multi-task, including filing, creating reports, and managing time effectively. Both enrollment positions open are full-time.
Living Light Inn
Innkeeper will handle daily operations at Living Light Inn. Occasional weekends are required, and duties include housekeeping, reservations, accommodations, and related tasks. Position requires excellent phone, organizational, and computer skills. We are seeking a responsible, service oriented professional for this position.

Resident Assistant Innkeeper
Resident Assistant Innkeeper will handle operations at Living Light Inn during the evening and on weekends. Duties and skills required are the same as our Innkeeper position, and on site housing is included as part of the compensation package.


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La Dia de los Muertos at Living Light
October 29 to November 2

For the third year in a row, Living Light will participate in the Mendocino Coast Day of the Dead Celebration. Day of the Dead, or La Dia de los Muertos, originated in Mexico. It celebrates our ancestors, friends, and family who have passed on. We will create a company altar, with mementos and photographs in Living Light Café and Marketplace, which will be up from October 29-November 2. Last year our altar was really lovely, and many customers stopped by to tell us that they appreciated the beauty of what we created together.

chocolate trufflesNovember 1 at Living Light Café
"A Fiesta of Chocolate": Mexican Spiced Chocolate Milk, Ancho Chili Chocolate Truffles, and Coconut Dream Bars $5.00 (includes a $5.00 coupon good toward a purchase at Living Light Marketplace). Chocolate Trio available all day while supplies last.

November 1 4:00 - 5:30 PM
Abuelo (grandfather) Stories on All Soul's Night: Mexican born professor of sociology, Paul Garza, Jr. will present a slideshow and talk on the joys of La Dia de los Muertos and its ties to the tradition of Samhain. Living Light will offer samples of our Mole "Queen of Kale Chips" at the event.
Living Light's Abundance classroom in The Company Store. Donation suggested for the Festival.

You can find out more about all of the activities from now until the end of the celebration by visiting:


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2011 Chef Showcase DVD Set
12-disc DVD Package now available

Hot Chefs, Cool Kitchen DVD PackageThis year's Living Light Chef Showcase: Hot Chefs, Cool Kitchen featured 11 talented gourmet raw food chefs, including the winner of the 5 in 5 Hot Raw Chef Video Recipe Contest, Cristina Archila. Now you can enjoy the complete showcase and all the great demos whenever you want - year after year, and you'll be able to share the experience with your friends and family. Our 12-disc DVD package captures each demo-over 80 gourmet raw vegan recipes from these talented chefs.

You'll see step-by-step demos filmed in our professional culinary studio at Living Light Culinary Institute, the world's foremost raw gourmet teaching facility. Master Chef Cherie Soria and a hand-picked group of talented chefs will take you on an extraordinary creative exploration of gourmet raw cuisine! The package also includes a printed Recipe Book with information about the chefs and all of the demonstrated recipes.

To purchase this, or the 2010 edition DVD package of the Living Light Chef Showcase, call 707-964-2420 or visit us online at

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recipeRecipes from Living Light     


Pumpkin Praline PiePumpkin Praline Pie 

by Vinnette Thompson
Yield: One 9-inch deep dish pie


3 cups candied pecan

½ teaspoon cinnamon

¼ cup dates, pitted

¼ teaspoon salt



3 cups kabocha pumpkin, peeled and shredded

2 cups hot water


1 ½ cups coconut cream

2/3 cup maple syrup

1 Tablespoon Yacon syrup (optional

2 Tablespoons Irish moss paste

1/8 teaspoon freshly grated nutmeg

1 Tablespoon pumpkin pie spice

½ teaspoon Garam Masala

¼ teaspoon salt

2 teaspoons vanilla

1/8 teaspoon freshly ground black pepper


3 Tablespoons lecithin powder

1 cup coconut oil, melted


  1. Put the pecans salt and cinnamon in the food processor and pulse.
  2. Add the dates and continue processing (DO NOT OVER PROCESS).
  3. Press into the pie pan set aside.
  1. Pour hot water over the kabocha pumpkin cover and allow to sit for 5 minutes.
  2. Strain the water off the kabocha pumpkin through a nut milk bag and squeeze out. as much of the water as possible. Place the pumpkin in a high speed blender. Discard the water or use it for soup.
  3. Add the rest of the filling ingredients to the blender except the lecithin and coconut oil in the blender and continue blending until smooth.
  4. Add the lecithin and the coconut oil and continue blending until totally smooth.
  5. Pour onto the crust.   
  6. Allow to set up in the fridge.   
  7. Serve with Coconut whip cream.    

Raw Whip Cream 

2 cups thick coconut milk

1 cup coconut meat  

½ cup agave or coconut sugar paste

3 tablespoons Irish moss paste

1 teaspoon vanilla

¼ teaspoon salt


1 ½ Tablespoons lecithin

1 cup coconut butter

  1. Blend all ingredients except the lecithin and the coconut butter till smooth.
  2. While the blender is still running add the coconut butter and the lecithin.
  3. Continue blending till smooth.


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