The Living Light Difference
(click image to go to video page)
"The best way to predict the future is to create it."
- Alan Kay
quoted in John McCabe's book, Igniting Your Life
This Month's Featured Recipe
Green Beans Amandine with Crispy Leeks
Happy Living Light Cafe staff
The green, renewable, reuseable payment option.
Give it to a friend, as a present, as a reward to an employee for great service and it's only valid for payment at:
- Living Light Culinary Institute
- Living Light Marketplace (instore or shop.rawfoodchef.com)
- Living Light Cafe, and
- Living Light Inn
Did you know that you can order items from our Café online? The best of our dehydrated products can be found here.
Green Star Elite
Our favorite slow juicer for greens and more.
$539.00
My all-time favorite blender - this comes with a great vegan recipe book and nut milk bag.
Tribest Personal Blender 350
This is ideal for travel. The mason jars attach right to the blender, making it super convenient. I love to drink from jars, anyway - I can just put the lid on and go.
Cuisinart Elite Food Processor
The latest greatest; smooth and easy to use.
Spirooli Spiral Veggie Slicer
Easy-to-use for sliced veggies and pasta, it has three sets of blades for slicing and linguini.
Excalibur Dehydrator
9-tray Stainless Steel
The ONLY dehydrator for me! I like the easy clean door I can wash in the sink; the perfectly square trays so my bread and crackers are uniform sizes, and now, it comes in stainless steel as well as plastic.
Excalibur Dehydrator
9-tray
Excalibur Dehydrator 2900 - This model has 9 trays with 15 feet of
drying area. Drying foods preserves nutrients and enzymes with no
additives or preservatives. Black only.
Mac SK-65 Santuko Dimpled
The only chef knife I recommend to students and the one I use daily.
I like the length and balance of this little knife that is long enough to shave sheets of cucumber and still delicate enough to peel cherry tomatoes! The upswept handle also makes it perfect for mincing fine herbs.
V-Blade Mandoline Slicer by OXO
This indispensable tool slices and juliennes and adjusts to different thicknesses. Buy a protective glove while you are at it!
These gloves run very large - Medium is equal to XL.
These gloves run very large - Small is Med-Large.
KnifeSHIELD - Extra Small
These gloves run very large - XS is the most popular size.
For the discerning chef, this is ideal for making purees. Unlike a blender, it won't beat air into your sauce or soup.
Kyocera Ceramic Salt Grinder
Perfect for my favorite medium-grind
Himalayan crystal salt.
Release the latch and remove the
sides, so every serving is perfect! Great for lasagna, carrot cake, or
anything with corners.
Springform 12" x 5" Loaf Pan
Release the latch and remove the
sides, so every serving is perfect! Great for lasagna, carrot cake, or
anything with corners.
Perfect individual little cheesecake
serving size. Love it!
Dan
and I love enjoy eating our dinner in these - they are the perfect size for a
raw fooder's full meal salad.
Beautiful and sustainable.
Igniting Your Life
by John McCabe
I
love the inspirational quotes and transformational thinking that will make
you look at how your thoughts and actions influence your reality.
The book Living Light instructors
recommend most for those who want to make flavors POP!
Favorite Supplements - several
sizes, with or without capsules, from $4 to $55.95
Martketplace Holiday Gift Ideas
Aquamira Water Filter Bottle
Travel safely with this water filter.
Sprite Hi-Flow Shower Filter
Your skin is your largest organ - filter to save your skin.
Dishwasher safe, ergonomic design.
Strong enough to sharpen a hatchet
but careful enough for high-grade soft steel.
Washable and re-usable, makes
decorating a breeze.
The gold standard kitchen tool.
Convenient, sustainable and useful!
One tool for many measurements.
Turn your mason jars into sprouting jars.
You'll never use store-bought flavor
again.
Medicine Flower Dark Chocolate
Use drops instead of spoons.
A great way to get started with
culinary grade essential oils.
Biscotti - Almond 4 piece
When you want a delicious snack
that's not too sweet.
Biscotti - Chocolate
4 piece
When you need your chocolate fix.
Biscotti - Cranberry
4 piece
Bright tartness with almond
crispness.
Make your
dishes look as good as they can.
Travel safely with your tools.
Kitchen compliant, comfortable and stylish.
How the prepared chef travels.
Delivers an even grind in a small space.
A northern California treasure.
Decadently rich, a little goes a long way!
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  ecember is a month for gifts and gratitude. We are very grateful to all of you who read our newsletter - to our Living Light graduates, all of the new students we'll meet in the coming year, and those who are still dreaming of coming to our school.
This month enrollment advisor Mary Elizabeth Dabel shares what it means to give the gift of education, and the long lasting benefits a Living Light education offers: to ourselves, to family and community, to the planet. You'll love her articles about the path and the process - how to get here from there! And to make the dream even more affordable, we're offering discounts on many of our course packages - sale continues through December 28; be sure to call enrollment advisors Mary Elizabeth or Amanda for all of the sweet details.
Dan and Cherie in Florida January 4-7
Living Light Directors Cherie Soria and Dan Ladermann return to Florida January 4-7. Their new book, Raw Food For Dummies is literally hot off the presses - we just received our shipment on 12-12-12 (a most auspicious beginning for our newest book!). It's THE resource for smart, busy people who want up-to-date information on the raw food lifestyle from two experts in the field. Order your signed copy exclusively from Living Light. We are very proud of the book - a real labor of love! The Raw Rocks Tour will take Cherie and Dan and the book around the world next year, so be sure to follow our tour page and look for volunteer opportunities in your community. We're looking forward to making many new friends along the way.
Gifts:
Cherie has lovingly selected some of her favorite items from Living Light Marketplace - her recommendations for items she uses every day and recommends to our students. We're also featuring last minute stocking stuffers to delight everyone on your list. And be sure to enjoy Cherie's recipe for Green Beans Almondine with Crispy Leeks - a fresh, new take on that old family classic - made healthier and much more delicious! We wish you all a safe, happy and healthy holiday season from the Living Light family.
Kristin Suratt, PR Director and the entire Living Light Team
The Best of New Holiday Traditions Online Course Now Available
Just in time for your deliciously healthy gourmet raw vegan celebrations!
Special Price: $97 for a full 90 days!
 Establish healthful new holiday traditions - it's the perfect gift for you and your loved ones. Create healthy holiday meals that are absolutely delicious - and there's no need to give up traditional flavors, textures and appearance of the foods your family loves!
Get started now and receive 9 bonus demos!
The Living Light Best of New Holiday Traditions online video course includes 16 gourmet raw food recipe demos, a recipe e-book, and for a limited time, you'll receive 9 Bonus Demos for the price of only $97!
Watch all of the demos for a full 90 days at your convenience or give as a gift this season.
To see a list of all of the recipes included and to sign up for the course, click here.
You'll love learning from our expert instructors, including Master Raw Food Chef Cherie Soria, and other Living Light chef graduates including Elaina Love, Matt Samuelson, Kari Bernardi, Martine Lussier and Meagan Ricks in the comfort and convenience of your own home! Course Includes 16 videos of dynamic culinary presentations geared specifically for holiday entertaining gourmet raw vegan style!
Click here for a slideshow of Best of New Holiday Traditions Recipes.
Order now and you'll receive 16 culinary presentations
plus 9 bonus videos.
Special Online Package $97
Complete Computer DVD set also available for $195
The best news is that you can learn to create "New Holiday Traditions" of gourmet raw vegan cuisine for any holiday occasion, and have these videos available to watch over and over again. These videos will be delivered to you on a DVD that is accessible on your computer (not a DVD player).
NO RISK GUARANTEE: If you are not completely satisfied with the Best of New Holiday Traditions Online Course, you may contact us within the first 3 days of purchase and receive a full refund of the complete purchase price!
Raw Food For Dummies & Raw Rocks Tour 2013
 This well-researched and informative book has over 100 fabulous raw vegan recipes and is the perfect choice for holiday giving! Cherie and Dan worked with the Wiley publishing team to make this THE definitive raw food book
for both novices and those who are already on the path to discovering
the delicious benefits of the raw food lifestyle! We know you'll enjoy
this must-have book. Raw Food For Dummies is for smart,
busy people who want to learn as much as they can in the shortest time
possible so they can get started enjoying the benefits immediately. Raw Food For Dummies
includes a myriad of tips and important information for following the
raw food lifestyle from two of the best-known experts in the field of
raw food cuisine and nutrition! Take a minute to watch the book
trailer... here.
 Another great gift idea...
This book bundle comes with both Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger and Angel Foods - Healthy Recipes for Heavenly Bodies by Cherie Soria. With this book bundle you are saving $6.92! (Click on image to get yours.)
Raw Rocks Tour
The 2013 Raw Rocks Tour will take Dan and Cherie all over Asia, Australia, the U.S., Canada and Europe.
Next stop: volunteer opportunities in YOUR community! See following article for details.
Raw Food for Smart, Busy People
Learn
from Cherie Soria and Dan Ladermann, experts in the benefits of adding
more raw foods to your diet, what to eat and what not to eat for optimal
health and longevity, and how to balance your weight and gain more
energy. Then, see how easy and delicious it can be - It's not just
roots and shoots anymore!
Includes a cullinary demo and samples.
When: Friday, January 4, 2013 7:00-8:30 p.m.
Where: Hippocrates Health Institute, 1465 Skees Road, West Palm Beach, FL 33411 * (800) 842-2125
How much: $20 for outside guests, Free for Hippocrates current Hippocrates program participants.
For more information and to register, click here.
Volunteer Opportunities with Living Light
We have a full year of events planned and welcome the support of
our graduates, students and members of the raw food community who enjoy
helping others discover why Living Light Culinary Institute is the
world's premier organic raw vegan chef training school.
If you are interested in being part of the raw revolution, please submit your information here.
Based on the area(s) of interest you choose, our Events Coordinator
may be contacting you directly with opportunities in your area to
promote and be part of the Living Light experience.
For up-to-date tour activity please see our website: RawFoodChef.com
An education at Living Light - the best gift!
Submitted by Mary Elizabeth
Dabel, enrollment diva!
 Making the decision to go raw is such an important one!
It's good for you and good for the planet - amazing! Yet, what's next?
How will you support your decision? How will you reward yourself? There
is no better reward than education.
The raw food lifestyle is a beautiful one but let's face it - if
left to our own devices, most of us might grow weary of the diet. There
are only so many green juices, energy soups and wheat grass shots one
can swallow in a given week. As a matter of fact, the issue of how to
make raw foods taste great while providing all of the flavor and
satisfaction of favorite foods is what first led Cherie to start
experimenting with the components of the raw food diet. She realized
that people would rather sacrifice their health than give up familiar
comfort foods - so she set about creating a gourmet version of raw vegan
cuisine, which has grown and blossomed exponentially. It was an idea
whose time had come!
When exploring the possibilities of the raw lifestyle, it's
important to see the benefits of having the knowledge to prepare
gourmet, beautiful and satisfying meals with confidence. What better
place to learn these skills than at the school that started it all,
Living Light Culinary Institute? Cherie founded Living Light in 1998 and
it's still going strong! Our graduates teach gourmet raw foods in
communities all over the world. Come be one of them! Experts say that
you should pay yourself first, and that's good advice. Why not gift
yourself this holiday season with an education at the world renowned
Living Light Culinary Institute? Call our enrollment department today!
From Start to Finish
 Our current enrollment staff of two has a combined total of eight years with the company.
All of this experience makes them uniquely qualified to lead potential
students down the path to success. The Living Light enrollment
department has the honor of meeting all the wonderful people who study
here even before they arrive. Their journey begins with an e-mail or
phone call of enquiry and ends with a certified raw food chef!
Often the initial phone call is based on
an internet search; people are looking for anything remotely connected
to raw food. They have an idea of what they want, but aren't sure how
to get it. That's where our enrollment advisors come in. Living Light is
the most established raw food culinary school in existence and we know
how to help people get started with the education that most suits their
individual needs. Cherie started Living Light to spread her life-saving
gourmet raw vegan cuisine throughout the world. Her dream of making the
raw diet one that people can stick to has become a reality and it all
begins here - at her school. As "proof of the pudding", anyone
considering attending our school will surely be inspired when they
explore the Graduate Success Stories
on our website. Our enrollment team can tell you more, too - from their
direct experience with students and their successes. The greatest
reward for the enrollment team is to see someone graduate - so confident
and proud - and to look back on that first phone call maybe two or
three years ago. The process can be long - it might even be full of
obstacles. Yet it is a process - ever moving closer to fulfilling a
dream. What a gift for everyone!
Upcoming Classes at Living Light through March
Raw Culinary Arts Associate Chef and Instructor™ Series
January 12 - February 1
FUNdamentals of Raw Living Foods™: Jan 12
Sharpen Up Your Knife Skills!™: Jan 13
Essentials of Raw Culinary Arts™: Jan 14-18
Science of Raw Food Nutrition™ I: Jan 19-20
Raw Culinary Arts Associate Chef and Instructor Training™: Jan 21 - Feb 1
--------
PLUS: Food Styling: Jan 27
Advanced Raw Culinary Arts Instructor Training Certification™
January 12 - February 7
FUNdamentals of Raw Living Foods™: Jan 12
Sharpen Up Your Knife Skills!™: Jan 13
Essentials of Raw Culinary Arts™: Jan 14-18
Science of Raw Food Nutrition™ I: Jan 19-20
Raw Culinary Arts Associate Chef and Instructor Training™: Jan 21 - Feb 1
Advanced Raw Culinary Arts Instruction Certification™: Feb 3-7
--------
PLUS: Food Styling: Jan 27
Raw Culinary Arts Associate Chef and Instructor™ Series
February 9 - March 1
FUNdamentals of Raw Living Foods™: Feb 9
Sharpen Up Your Knife Skills!™: Feb 10
Essentials of Raw Culinary Arts™: Feb 11 - 15
Science of Raw Food Nutrition™ I: Feb 16 - 17
Raw Culinary Arts Associate Chef and Instructor Training™: Feb 18 - March 1
--------
PLUS: Food Styling: Feb 24
PLUS: Pastry Arts I: March 3 - 6
Raw Culinary Arts Associate Chef and Instructor™ Series
March 9-29
FUNdamentals of Raw Living Foods™: Mar 9
Sharpen Up Your Knife Skills!™: Mar 10
Essentials of Raw Culinary Arts™: Mar 11-15
Science of Raw Food Nutrition™ I: Mar 16-17
Associate Chef and Instructor Training™: Mar 18-29
--------
PLUS: Pastry Arts-Unbaked!™ I: Apr 1-4
PLUS: Food Styling: Mar 24
Science of Raw Food Nutrition™ Series
March 7-23
Science of Raw Food Nutrition™ I: Mar 7-8
Science of Raw Food Nutrition™ II: Mar 9-13
Benefits of Raw Food Nutrition Educator Certification™: Mar 14-15
Science of Raw Food Nutrition™ III: Mar 18-21
Advanced Raw Food Nutrition Educator Certification™: Mar 22-23.
Make 2013 extraordinary!
Let us help you achieve your goals.
Save up to $3,100 when you register and pay in full by December 28, 2012.
Call NOW!
Master the Art of Teaching Raw Foods
Advanced Raw Culinary Arts Instructor Certification™ Series
 Whether you are already a certified Living Light Chef, or are a complete beginner, you'll love our Advanced Instructor Certification.
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 2013:
Entire Series: January 21-February 7
Advanced Instructor Training only: February 3-7
Advanced Raw Culinary Arts Instructor Certification™ Series
Regular Price for this 6-course certification: $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 advanced series!
Call Amanda or Mary Elizabeth in enrollment for all the details about our advanced instructor training courses. 707-964-2420.
Living Light Nutrition Educator Certification Series
 Drs. Rick and Karin Dina, D.C.
Living Light instructors, Drs. Rick and Karin Dina, D.C.
developed and teach this comprehensive and engaging series of classes on
the science of raw food nutrition covering hot topics in an
easy-to-understand format. You will learn about 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. This knowledge will help to insure that you understand
what nutrients you need, why you need them, and where to get them.
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™ Program
 Science of Raw Food Nutrition™ I
January 19-20
February 16-17
March 7-8
March 16-17
Prerequisites: None
Science of Raw Food Nutrition™ II
March 9-13 Prerequisites: Science of Raw Food Nutrition I class.
Benefits of Raw Food Nutrition Educator Certification™
March 14-15 Prerequisites: Science of Raw Food Nutrition I and II classes.
The Advanced of Raw Food Nutrition Educator Certification™ Series
Science of Raw Food Nutrition™ I
March 7-8 Prerequisites: None
Science of Raw Food Nutrition™ II
March 9-13 Prerequisites: Science of Raw Food Nutrition I class.
Benefits of Raw Food Nutrition Educator Certification™
March 14-15 Prerequisites: Science of Raw Food Nutrition I and II classes.
Science of Raw Food Nutrition™ III
March 18-21 Prerequisites: Science of Raw Food Nutrition levels I, II
Advanced Raw Food Nutrition Educator Certification™
March
22-23 Prerequisites: Science of Raw Food Nutrition levels I, II, III
and the Benefits of Raw Food Nutrition Educator Certification Course.
2013 Pastry I Dates:
April 1-4
April 29- May 2
June 16-19
For complete 2013 schedule, click here.
CREATE DELICIOUS DESSERTS FOR YOUR FAMILY ALL YEAR LONG!
Celebration foods are the perfect opportunity to introduce your family and friends to delicious gluten free treats so tempting it's hard to believe no refined sugar or flour are included in the recipes.
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Gain confidence: Develop the skills you need to make all of your favorite mouth-watering gourmet raw desserts.
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Learn production: Create delectable raw vegan desserts with a combination of theory, culinary demos and practical hands-on training.
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Learn techniques: All the specialized tricks and tips using binders, thickeners, emulsifiers and gelling agents.
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Demystify Sweeteners: Learn how to choose the right sweeteners and fats for a variety of classic pastry recipes.
-
Practice Cake Decorating: Master this specific skill set for professional looking cakes.
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Eligibility: Associate Chef and Instructor graduates and above can enroll in Pastry Arts courses.
You'll be amazed by all you can do! After completing Pastry Arts-Unbaked!™ graduates are eligible to enroll in our advanced
Pastry Arts-Unbaked!™ II class held November 23-26, 2013.
This is an extraordinary class - you'll learn incredible techniques and all about gourmet raw vegan dessert recipe development with dessert diva Vinnette Thompson and culinary programs manager Martine Lussier. After this course, you'll be confident, creative and ready to dream up your own delicious desserts!
Pictures speak a thousand words! Now you can learn to design stunning pictures of your foods that will WOW your friends on Facebook, on your blog, and in recipe e-books. Gorgeous food photos can do more to build your reputation and showcase your talent than the most well written description of your foods possibly can. Enroll today and learn the tips and tricks for making your foods POP on the plate and on the page!
 Capture the beauty of your culinary creations in photographs - learn how to plate and style your recipes with panache! Now you can learn how to create dazzling dishes especially for photography. Even if your only camera is your cell phone, your raw culinary creations will shine in pictures! Learn the basics of food styling using color, texture, and contrast in this one-day hands-on workshop. We will explore saucing, building height and movement, the positive use of negative space, and how to prepare food for photography. You'll learn elements of design, including how to choose appropriate tableware and props, and how the perspective of the camera influences what you see in your photographs. This class is for anyone who loves food and wants to share food photographs with others. Read Terilynn Epperson's blog post about the class on The Chef Experience!
2013 Dates:
(Sundays): January 27, February 24, March 24, April 21, June 9, July 7, August 25, September 22 and October 20.
Time: 9:00am to 5:00pm (1-hour no host lunch break)
Prerequisites: None
NOTE: Food Styling is required for Gourmet Raw Food Chef Certification.
Tuition: $375.00
Location: Living Light Culinary Studio
Recommended text: The Food Stylists Handbook, by Denise Vivaldo
Recommended equipment: chef knife, paring knife, appropriate chef wear, and camera
Register Now!
 By Cherie Soria
December 21-22 is the winter solstice in the Northern Hemisphere and marks the beginning of winter for the earth north of the equator. This year, it also marks the end of the Mayan Calendar and is said to provide powerful opportunities for transformation. It is a time when we can collectively make a difference by setting our intentions for the greater good. What greater gift can we collectively offer the world than peace? If we all set an intention for peace on planet earth and live in accordance with peace in our own hearts, we can be a powerful force in the world.
Here is a vision for peace that comes to us from our sister, Terri Zacanti. If it resonates with you, pass it on to friends and family and let's take it viral!
A Vision for Military Transformation
I see a world where all Military Installations and Personnel worldwide are refitted and retrained to become centers for the development and manufacture of Free, Alternative, Clean Energy Technologies. Wind, Solar, etc... I see all the worlds weapons being recycled into these systems that now benefit the earth and her people.
A volunteer army training program would include the installation and maintenance of these systems in all public locations. There would also be the development of efficient smaller systems for home and private small business usage. There will be teams of instructors to educate the public about the simple maintenance of these systems which will be installed free of cost.
This new volunteer green army will be supported by tax dollars coming from the new 1% tax system which funds only projects that serve the people and the planets highest good. Part of this Green Army Training Program will include morning Yoga programs, meditation, vision circles and an organic vegetarian diet. These soldiers of sustainability will receive fair and generous compensation for their services. All will wish to be a part of this amazing program which will empower people and change the face of the planet. Lets take a moment each day and imagine this.
Terri Zacanti, Farmer/Re-forester Montezuma, Costa Rica
Volunteer Opportunities with Living Light
We have a full year of events planned and welcome the support of our graduates, students and members of the raw food community who enjoy helping others discover why Living Light Culinary Institute is the world's premier organic raw vegan chef training school.
If you are interested in being part of the raw revolution, please submit your information here. Based on the area(s) of interest you choose, our Events Coordinator may be contacting you directly with opportunities in your area to promote and be part of the Living Light experience.
For up-to-date tour activity please see our website: RawFoodChef.com
 Be sure to catch the January / February issue of VegNews - editor Colleen Holland's article on page 39 describes her 21-day cleanse based on The Raw Food Revolution Diet by Cherie Soria, Brenda Davis and Vesanto Melina. Colleen spent three full weeks on a 100 % raw diet, with limited nuts, oil, avocados and dates. She lost unwanted pounds and enjoyed other great health results. Here's a quote from Colleen's article:
"Day 10 was my best day. I felt light, clear and healthy, and that my body was really responding to this first class treatment. During the cleanse, my yoga practice was better than ever...the diet was such a success for me that I continued it for 14 more days after completing the three weeks."
Let's keep rocking the raw food revolution!
Living Light Employee Spotlight: Jessie Jacoby
 We are pleased to welcome Jesse Jacoby
to the staff of Living Light Inn. A dedicated raw foodist who has
devoted much of his young life to the raw food movement, Jesse follows a
raw, organic vegan diet, lives a natural lifestyle, and is
compassionate towards all living creatures. His book, The Raw Cure: Healing Beyond Medicine, has just been released. Jesse is a certified raw organic nutritionist with the BodyMind Institute, a lifestyle and weight management consultant with ACE (American Council on Exercise), a certified personal trainer with NSCA (National Strength and Conditioning Association), and holistic health coach.
After publishing his book, Jesse wanted to find a work environment that
was eco-friendly, team-oriented, and full of friendly, family-like
employees. He also wanted to relocate to a place where he would be
surrounded by nature. He found the perfect place: Living Light Culinary Institute
is situated in the mountainous Mendocino coast in northern California,
with nearby magical redwood forests, beautiful rivers and plenty of
opportunity to enjoy nature. His wish to be surrounded with like-minded
people who share similar passions regarding raw, plant-based foods and a
health-conscious lifestyle, came true. He enjoys the environment and
feels comfortable and inspired everyday to be part of the fascinating
daily happenings at the company.
"I'm thankful to have the opportunity to be a part of the family at Living Light, and look forward to the years ahead."
 The Raw Cure
is a wake-up call for anyone whose life revolves around sickness,
disease, and chemical dependence. The book emphasizes the importance
eating unaltered, raw, organic, non-GMO foods that are free from
chemicals. The book also illustrates the detrimental effects of eating
animal products and the damage they cause to the human organism. Using
medical studies and scholarly articles, Jesse provides evidence linking
nearly all of the most common chronic and degenerative diseases to
deleterious food choices such as eating animal products, indulging in
fast foods and processed foods, and making poor lifestyle choices. The
book's core message is of self-empowerment; it is an inspirational guide
for anyone on a journey to take back their health."
Look up Jesse's group The Raw Cure on Facebook - a great resource for those interested in healing with a raw food diet.
November Employee of the Month: Vinnette Thompson
 This November, we were pleased to recognize Chef Vinnette Thompson as our November Employee of the Month. A classically trained chef, Vinnette earned her culinary arts degree from the prestigious Culinary Institute of America in Hyde Park, New York, and is also a graduate of the Living Light Culinary Institute, where she now teaches a variety of Gourmet and Pastry Arts classes. Vinnette has two culinary passions: vegetarian cuisine and culinary education. A chef for over 25 years, she has worked for Hippocrates Health Institute, Sublime, and a number of other restaurants and spas. In Pasadena, California, she owned Macrobiotic Meals to go, a private chef service for clients choosing a macrobiotic or vegetarian diet, and she is currently Executive Chef of the highly acclaimed Raw Food Underground in Florida.
Vinnette loves teaching and has taught culinary arts across the country in a variety of venues, including the Palm Beach School District in Florida. She has traveled widely throughout the world and has an extraordinary knowledge of ethnic cuisine; she is hard-working, focused, creative, and determined, and her vast knowledge of food 'from dirt to plate is phenomenal.
Vinnette possesses a pure and true enthusiasm for teaching and goes the extra mile in providing students with a deep and lasting culinary experience. She loves creating new recipes to wow her students and guests. There isn't an evening that goes by that she is not in the kitchen giving her all.
Vinnette is always there to help whoever is in need. She is greatly loved and appreciated by staff and students and is truly an asset to Living Light International. Everyone at Living Light agrees, Vinnette is an exceptional person and a gift to our company and our culinary program and she is richly deserving of this special acknowledgement.
Cherie Soria, Dan Ladermann, Executive Directors and the entire Living Light Team
Recipes from Living Light
Green Beans Almondine with Crispy Leeks
No holiday would be complete without green beans - this version of the popular green bean casserole, which is usually made with canned soup and canned fried onions, is fresh, crisp, and flavor-infused with a pungent marinade, then topped with sliced almonds and crispy leeks. Nothing is fried or overcooked - a recipe to live for!
 The green beans are marinated and kept warm in the dehydrator until serving time. One of the things we love about using the Excalibur instead of a stove or oven, is that the green beans won't overcook. If we get a late start eating, the green beans, the gravy, and most other foods we're making, will not burn or become overcooked - they will just stay warm until we're ready to serve them.
This is a 2-part recipe: first you make the crispy leeks; then make the green beans.
Crispy Leeks
By Cherie Soria
Yields 3 cups
Equipment needed: Excalibur Dehydrator
3 medium thinly sliced leeks
1 tablespoon olive oil
½ teaspoon Himalayan crystal salt
1. Toss leeks in oil and salt. Place the leeks on a Paraflex sheet to dehydrate at 105 degrees overnight.
Now let's make the Green Beans Almondine
Green Beans Almondine
By Cherie Soria
This recipe was inspired by one of our Living Light chef instructors,
Jenny Cornbleet, author of Raw Foods Made Easy for 1 or 2 People. Once
you make green beans in your Excalibur, you'll never go back to the
soggy green beans of your childhood!
Makes 4 cups
Serves: 8
Equipment needed: Excalibur Dehydrator
 4 cups green beans, ends trimmed
1 cup thinly sliced almonds,
Marinade
8 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon minced onion
1 clove garlic, crushed
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon fresh ground pepper
1. Put the green beans in a colander and set it in a bowl. Pour boiling water over the green beans and allow them to soak for 1-2 minutes, just to tenderize them a little and remove that too-raw taste. (This will not cook them or kill valuable nutrients, as long as you don't allow them to soak in the water longer than 2 minutes.) Remove the bowl from under the colander and allow the green beans to drain.
2. Combine ingredients for the marinade in a 9-inch by 11-inch Pyrex dish and toss in the green beans and sliced almonds.
3. Slide the dish into the Excalibur dehydrator (it fits in place of three trays). Set the temperature at 125 degrees for a couple of hours to allow them to become warm and infused with flavor. (This setting will not harm the enzymes for this amount of time, since the temperature of the green beans is far lower than the temperature of the air for the first two hours.)
4. To serve, place the green bean mixture on a platter and top with the Crispy Leeks.
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