Read Cherie's 

The Side Effects of Eating Vegan

Cherie Soria graces the cover of the current Tribestlife catalog.

- PORTABLE FOODS - 

Living Intentions
GONE NUTS!

Created by Living Light graduates Josh and Elizabeth of Living Intentions. Gone Nuts! Savory or sweet; a satisfying treat that is not roasted or baked! The nuts are germinated and then dehydrated at low temps with organic ingredients to maintain optimal nutrition.

$5.95 ea. 

Spicy Chipotle

Raw Cacao Brazil Nuts and Mulberries 

 707-964-2420 ext 22

To enrollment and the office staff:     

Thanks to the great and very professional training I received at Living Light I was voted "Most popular Raw Food Chef" in Germany this year!

-Melanie, Berlin  

From September's Associate Chef and Instructor Training class:

"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 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

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

 -Hanna, Australia

-Victoria, FL

"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

- Alan Cohen         

  quoted in John McCabe's book,  

Igniting Your Life  

..............................

Angel Foods

Healthy Recipes for Heavenly Bodies

 

 This is the book that started the raw food revolution! Offering 125 raw vegan recipes and 125 cooked vegan recipes with an international flavor, this is the perfect volume for anyone who wants to balance delicious health promoting raw and cooked foods. 

$19.95 

..............................

Buy both books together
and save!  

(please call the Marketplace at 707-964-2420 ext 21 to purchase book bundle) 

$34.98

Travel in the Raw 

an and Cherie have been on the road a lot this year - to the West coast, the East coast, Vancouver B.C. and Toronto, Canada, not to mention Peru, Ecuador and the Galapagos Islands. All this travel has been a good reminder that it's important to learn how to enjoy plenty of raw foods while traveling in order to maintain good health and stamina on the road. Even with more restaurants around the world serving raw and vegan foods, it's handy to know what to take to optimize your raw cuisine while traveling. In this issue, we're including some easy tips and tricks that Dan and Cherie have developed over the years as intrepid raw travelers, as well as "tools of the trip" to take along from Living Light Marketplace. 

 

 

Speaking of travel, many raw food luminaries will pay tribute in Lithuania this September to Dr. Ann Wigmore who has inspired thousands throughout the world with her teachings and centers in Boston and Puerto Rico. Cherie is creating a special film to memorialize Dr. Ann for the occasion. Brenda Hinton will be teaching FUNdamentals of Raw Living Foods™ in Bali this October, and here in California, Cherie and Culinary Programs Manager Martine Lussier will prepare a fabulous raw vegan meal Saturday evening, October 6, for the 13th Annual World Vegetarian Day and IVU International Congress celebration in Golden Gate Park.
 

We're including a couple of special travel recipes from two Living Light chefs, Kirsten Gum and Colleen Cackowski. Kirsten is a Living Light Gourmet Raw Food Chef graduate who has a new business, Experience Raw. She specializes in raw trips to exotic locales, and shares her travel ready recipe for Kitchen Sink Kale Crackers. Colleen Cackowski, an award-winning chocolatier who worked with us at Living Light for several years has recently returned from a trip to Iceland with Living Light graduate Solla Eiriksdottir. Colleen has created nutrition packed portable "instant smoothies" that take to the road easily and help maintain energy and stamina en route.
 

Most importantly, we've got a great lineup of fall classes - travel here to Fort Bragg on the beautiful Mendocino coast and you'll be in good company - our students come from more than 50 countries around the world. Become an Associate Chef and Instructor, a Gourmet Raw Food Chef, a Science of Raw Food Nutrition Educator, a Raw Pastry Chef or sign up for a combination of our certification programs -take the journey that will last a lifetime!

 

Kristin Suratt, PR Director and the entire Living Light Team

 

 

Travel in the Raw
by Cherie Soria 

We've been traveling a lot this year for our Raw Food Revolution Tour. It's amazing how many new restaurants we've discovered, and yet we find that preparing our own food is a wonderful way to maintain our health when our schedule is hectic. We tend to eat more simply when we create our own raw dishes - and it's so easy. Here are some guidelines to help you along the way! 

For short trips you will need a cooler, and for longer trips you can even create a simple, inexpensive portable kitchen. Family, friends, business associates, and anyone who happens to be nearby when you open up your portable kitchen will be intrigued to watch you prepare delicious nourishment right before their eyes in only minutes. They will be fascinated and filled with questions as you take out your containers and bags holding delicious fresh fruits and vegetables, dehydrated goodies, and other treats to nourish body and spirit. You will be able to participate in all gatherings and feel perfectly comfortable. Here is all you need -  

Raw Foods Travel Bag and Picnic Supplies:  

• One soft-sided cooler small enough to meet airline standards if you are traveling by plane
• Spoon, knife, fork or chopsticks, and cloth napkins (If traveling by plane, pack your metal knife and fork in your checked luggage, and carry a small wooden knife and fork in your cooler. Some airlines will confiscate your chopsticks, so don't take your favorite pair.)
• Small, flexible plastic chopping mat
• Wooden plate and/or bowl
• Beverage container with watertight lid
• One or more small containers for cereal or snacks
• One small leak-proof container for salad dressing
• One sealable container for salad
• Sealable plastic bags to hold dried fruit, fresh fruit, and veggies
• Hardy greens, like romaine lettuce, for salad
• Apples (or other firm fruit with skin)
• Avocados
• Nuts and dehydrated goodies
• Favorite seasonings
• Plastic bags for trash and compost
• Place mat

• Tribest Personal Blender
• Extension cord
• Rubber spatula
• Quick-dry washable table cover (a lightweight sarong works well and is versatile)
• Kitchen towel and sponge
• Jar with lid for shaking dressings
• Knives (6-8-inch chef knife, small paring knife, and/or serrated knife)
• Nut milk bag for sprouting seeds and straining nut milk
• Plastic produce spinning bag for washing salad greens
  (a specialty item found at health food stores)
• Chlorine-free water for drinking and food prep (smoothies, soups, rinsing produce)
• Personal water filtration system

We've got some great items for those with the travel bug, whether you are planning a day trip, a hike, a cross-country road trip, or a jaunt to Timbuktu! The Sunfood Traveler by John McCabe is the book that will keep you in tune with the latest information about a conscious lifestyle, including places to stop for raw food meals and retreats. The Traveling Culinarist is the raw chef's perfect companion... you can be a well organized super chef anywhere you go! See our sidebar column for more details for both items. 

 

"Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing." 

- Dr. Ann Wigmore   

She married and later gave birth to a daughter Wilma, but it was only after the end of her marriage in 1955 that her life vision began to take shape. In poor health, she began using plants and wheatgrass to heal herself. Over the course of the next 35 years, she promoted natural healing via her schools in Boston, The Hippocrates Health Institute, which was established in Boston in 1963. Her brilliant, long-lived career included lecturing, writing, and providing wheatgrass and living foods workshops/seminars in over 35 countries.

"I was blessed to study with Ann Wigmore at her institute in Puerto Rico in 1991 and it changed my life forever. I'll never forget what she told me one day that inspired and motivated me to create a gourmet cuisine without cooking at a time when raw foods were used primarily for healing. I used to stay up after hours and experiment in the kitchen to see if I could make these foods taste comforting and delicious. She loved to come downstairs and taste my concoctions and one day, after tasting a few of the dishes I was experimenting with she said, "You will be a Beacon of Light for my teachings". Shortly after than I wrote my first book, Angel Foods, and with the encouragement of Viktoras Kulvinshas, started the world's first gourmet raw vegan culinary school, Living Light Culinary Institute. Dr. Ann lives on in the thousands of people from over 50 countries who have trained with me as a result of her inspiration and encouragement."

- Cherie Soria 

After an exhaustive search over the past seven years, a tireless and determined group individuals located Ann's elusive birthplace and her early history was accurately reconstructed. With this clarity, preparations are now underway to properly celebrate Ann's life and legacy.

If you can't make it to the Memorial Conference in Lithuania, you can still honor Ann Wigmore's memory and show your gratitude for her contribution to the world with a generous gift to help pay for the memorial statue and other related expenses.

 

   

 

Living Light Graduate Success Story: Natalie Cottrell
Interview with Terilynn Epperson 

After working in the music entertainment industry for 14 years coordinating volunteer security and site crew operations, Natalie Cottrell switched careers and began working at the Noyo Food Forest Learning Garden as the volunteer coordinator. The availability of farm fresh produce helped Natalie decide to get back into her original passion-creating amazing food. A recent graduate of Living Light, Natalie is now certified as a gourmet raw food chef, and plans to give back to the community for many years to come. She is currently employed at Living Light Cafe, and hopes to become a Living Light instructor in the future. 

How did you get interested in raw foods?
I grew up here in Fort Bragg, and  have always loved eating the fruits and vegetables that my family either gathered or grew! Now I work at the local community garden, the "Noyo Food Forest Learning Garden" as the volunteer coordinator. The enthusiasm of everyone involved and the amazing availability of farm fresh veggies and fruits have helped me re-recognize my original passion- creating amazing food.

How long has raw food been a part of your diet?
I have always recognized the importance of eating raw, and I have always known that the rawest ingredients usually are indicative of the freshest and tastiest, and I am big on fresh!

How has raw foods changed your life?
Learning that there are a whole lot more options for vegetarian, vegan and raw meals has totally blown the roof off of my previous belief that salad is the usual raw meal. There are so many variations and original ideas that are exciting and healthy to boot! I can't wait to teach my community how to recreate their favorite foods and genuinely improve their diets, and overall health!

How did you find out about Living Light Culinary Institute?
I live here in Fort Bragg, so when anything new comes our way, I look into it. I recall the locals wondering if this new "hippy dippy raw place" was going to make it. It only took one time for me to try the un-tuna sandwich and the sea palm salad- I was HOOKED!!! I turned all my friends onto the newest place in town!

 Read more...   

 

We are seeking a unique combination of talents and skills to fill an important managerial position in our growing company!

Our ideal candidate will possess strong leadership ability, a dedication to client service, effective skills in project management and a proven grasp of strategic thinking. We're looking for someone who has experience with financial statement audits, cost analysis and budget development, including experience managing accounting plans and creating executive reports. The position requires hands-on experience in Human Resources, including being up to date on current Human Resources requirements. Successful candidate will manage a small staff of accounting assistants.

Knowledge of QuickBooks, Excel and Infusionsoft (or similar program) required. FileMaker experience would be helpful. Bachelor's degree (B.A.) or seven years related accounting experience or equivalent combination of education and experience required. We're looking for a unique individual whose experience and resourcefulness is combined with a generous and caring heart - a people person with finance skills!

Email your resume to info@rawfoodchef.com  

  

SAVE THE DATE

World Vegetarian Day
in San Francisco
Oct 5-8

Cherie will join an illustrious group of presenters at the 13th Annual World Vegetarian Day Celebration in Golden Gate Park. Attendees may go to the weekend event only or sign up for a four-day package October 5-8 which includes admission to the 40th Annual International Vegetarian Congress. The Congress is held in countries around the world so this will be a rare opportunity to attend here in the United States. Cherie will give a talk and demo and Living Light Culinary Programs Manager Martine Lussier will be on hand to help prepare a scrumptious raw vegan meal on Saturday evening!

World Vegetarian Day Menu
Catered by Living Light Saturday 6:30 PM   

• Hibiscus Wine Cooler (non-alcoholic) 
• Creamy Red Bell Pepper Chipotle Soup with Corn Bread and Chimichurri Herb Butter 
• Stuffed Portabella Mushrooms 
• Wilted Spinach with Pine Nuts and Currants 
• Butternut Squash Risotto  
• Tiramisu

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• Children's Corner
• Green Film Festival
• Healthy Food Demos with Recipes & Samples
• International Speakers & Workshops
• Live Entertainment
• Vegan Cuisine to sample or buy
• Veghealth Awards Ceremony by Vegetarian Health Institute

 

Living Light is pleased to recognize a valuable member of the Marketplace staff, Marcy Robertson, as our June Employee of the Month. Marcy joined the Living Light family in December of 2011 and has proved herself to be supportive and caring, friendly to customers, diligent, and enjoyable to work with.

Coworkers say that Marcy has a wonderful outlook on life. They describe her as very professional, reliable, motivated, insightful, and thoughtful of others. She has a positive and enthusiastic attitude that is contagious.  

Marcy was born in North Hollywood, California, enjoys meditating, golf, video editing and food. Marcy possesses a generous spirit and heart. She has given a lot of her time to a variety of worthy organizations, including Special Olympics, Cancer fundraisers and Noyo Food Forest.

Marcy's life goals are to express compassion when it's the hardest, to show gratitude for everything, to take care of her mind, body and spirit, to serve herself and others and to become who she was meant to be. She describes herself as kind, peaceful, loving and full of joy!  

Marcy is well deserving of the Employee of the Month award. She is deeply treasured by staff and management, and is a fantastic asset to Living Light International.  

The Living Light Family