Cherie's Blog - Food for Thought
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Living Light Café
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Energize yourself with FRESH organic greens from Noyo Food Forest in our salad bar. See our NEW menu on Facebook!
Living Light Café
In The Company Store, open daily from 8:00 AM-6:00 PM Mon-Sat; 8:00 AM-4:00 PM Sunday
707-964-2420 ext 22
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| Living Light Marketplace |
"Cherie's Favorites"
- BOOKS -
Angel Foods by Cherie Soria - Japanese Edition  Japanese translation by Living Light graduate Chie Goto, Angel Foods is a divinely inspired guide to preparing delicious, nutritious plant based foods Filled with angelic art and prayers of communion. Honor the sacredness of food by bringing love and mindfulness to creating raw and cooked vegan dishes. $19.95.
.............................. Comiendo Pura Vida by Rodrigo Crespo and Cherie Soria  Comiendo Pura Vida by Rodrigo Crespo Apestegui with simply delicious raw vegan recipes by Cherie Soria. Transition to a healthy raw living foods lifestyle - all you need is a blender! Available in Spanish only $15.95
.............................. The China Study by Dr. T. Colin Campbell  Gives critical, life-saving nutritional information for every health-seeker in America - a fascinating read that may change the future for all of us. $16.95
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The Pleasure Trap by Dr. Alan Goldhamer and Dr. Doug Lyle  Unique insights into the factors that make us susceptible to dietary and lifestyle excesses. How to restore the biological processes designed by nature to keep us running at maximum efficiency and vitality. $14.95 ........................................
- APPLIANCES -
Blendtec Home Blender Red The Blendtec has 30 pre-programmed blend cycles and 10 blending speeds. 1500 watts, 13 amps gives commercial power can crush ice! $430.
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Cuisinart Elite Collection 14-Cup Food Processor FP-12DC This The Cuisinart Elite Collection™ 14-Cup Food Processor with 11- and 4½-cup work bowls nested inside the 14-cup bowl, plus adjustable 6-position slicing disc and reversible shredding disc. The best food processor on the market! $299.
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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. $249.95
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Excalibur Paraflexx Sheet Paraflexx is a PTFE coated, non-stick flexible sheet specifically cut to fit the Excalibur Dehydrator trays. Durable, non-porous, flexible and easy to clean. Reuseable. $10.
..............................Green Star Elite Juicer - GSE5000 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. Special twin gear system and bio magnets make powerful juices with low oxidation. $539...............................Vitamix TurboBlend The TurboBlend VS makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables, makes frozen fruit desserts and can even warm food to just the right temperature. Includes a "Live Fresh Recipes" cookbook, an instructional video DVD, and a nut milk bag. $449.
........................................- KNIVES & CUTLERY -
Mac SP-50 Paring Knife SP-50 5-inch Paring Knife designed for small jobs such as paring and peeling. This is an ergonomically-designed smaller paring knife with upswept handle, rounded tip, and a hole in the blade for convenient and sanitary hanging. $38.
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Mac PKF-30 Paring Knife
Part of MAC's Professional Series knives - it's razor-sharp and blade is rust resistant high carbon chrome molybdenum. Wonderful for peeling and slicing up small vegetables and fruits.
$62.50
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Mac SK-65 Santoku Knife MSK-65 - 6 1/2 inch blade made of tungsten alloy - a favorite of Living Light chefs. Great for cutting fruits and vegetables -shape and handle angle provide a comfortable action and precise control. $135.
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Cut Resistant Knife-Shield glove Highest cut resistance with a spectra and polyester outer sheath for a less slippery feel, and may be worn on right or left hands. Price is per each glove. $27.
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Fiskars Rollsharp Knife Sharpener Ceramic wheel sharpens and polishes knife edge. Recommended for sharpening MAC knives. $16.50
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Bladesafe by Forschner Great for traveling with your knives - snaps over knife blade to protect it and keep you safe. Available in 4 sizes.
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-KITCHEN GADGETS-
More than a Nut Milk Bag by Rawsome Creations
High-quality nylon 10 x 12 inch nut milk and sprouting bags. Fair trade from Bali, Indonesia. Designed by Living Light instructor Brenda Hinton.
$11.
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Spirooli Spiral Slicer
The Spirooli 3-in-1 vegetable and fruit slicer has three separate blades for making medium noodles, large noodles, and thin slices. A Living Light favorite!
$39.95
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Saladacco Slicing Machine
The Slicing Machine (Saladacco) by Joyce Chen quickly and easily turns almost any firm vegetable or fruit into angel hair pasta. Cuts a ribbon of connected slices to make decorative flowers and borders.
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Spiralizer (Saladacco) and Spirooli Special
The Spiralizer (Saladacco) and Spirooli...together at last...and for an amazing price of $49.99 (save $15)! These two spiral slicers make healthy eating easy and are a kitchen essential.
-RAW FOOD & SNACKS-
Mila Chia Seed - 1 lb. Mila by Lifemax is gluten-free, trans-fat free, sugar-free, high in fiber and protein. Shop RAW FOODS & SNACKS........................................-ESSENTIAL OILS-
Young Living Essential Oils  We carry organic essential oils, dietary supplements and personal care products for your healthy lifestyle from Young Living. Uplifting, protective, calming, and regenerating, essential oils are a unique gift from the natural world. Shop ESSENTIAL OILS ........................................ - SUPPLEMENTS -
Vitamineral Green by HealthForce Nutritionals  Vitamineral Green is a unique and extremely potent combination of nature's most deeply nourishing, cleansing, and rebuilding superfoods. 100% whole food ingredients in a highly concentrated powdered blend of vegetable superfoods supporting healthy bones and bowel function while nourishing the blood, colon, liver, and kidneys. Combines 31 whole superfood ingredients, including land and sea vegetables, cereal grasses, fruits, algaes, enzymes, probiotics, and beneficial microflora. Powder Trial size - 306056 - $4.00 5 oz Powder - 306055 - $22.45 10 oz Powder - 306053 - $40.45 16 oz Powder - 306054 - $59.35 105 Capsules - 306720 - $19.95 400 Capsules - 306719 - $54.95 Check www.RawFoodChef.com for our bargains and best buys.
Living Light Marketplace.
707-964-2420
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This Month's Featured Recipes:
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The Living Light Difference:
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Testimonials for Living Light Culinary Institute
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From January's Associate Chef and Instructor Training class:
To enrollment and the office staff: Thank you for your patience in bringing all of us here in love - to create these delights to share with the world - you made things easy! With appreciation, Matananda, Jane S., Susan, Heather, Savannah, Carla, Bridget E., Simon, Emma, Blanche Mirielle, Pamela Z., Rachel, Julie, Pam B.
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 "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 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 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 |
Inspirational Quote
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"I've come to believe that each of us has a personal calling that's as unique as a fingerprint - and that the best way to succeed is to discover what you love and then find a way to offer it to others in the form of service, working hard, and also allowing the energy of the universe to lead you."
- Oprah Winfrey
quoted in John McCabe's book,
Igniting Your Life
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| Books by Cherie Soria | |
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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
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Buy both books together
and save!
$34.98
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 Cherie's 65 Favorite Foods:
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 Almonds Apple bananas Artichokes Arugula Asian pears Avocado Baby bok choy Basil Black beans Blueberries  Brazil nuts Broccoli Cabbage Cashews Cayenne peppers Celery root (celeriac) Cherimoya Cherries Chickpeas Chipotle peppers Coconut  Collards Corn Durian Figs Fingerling Potatoes Garlic Ginger Guanabana (soursop) Heirloom tomatoes Honeydew melon Jackfruit Jerusalem artichokes Jicama Kale Lentils Mango  Microgreens Mizuna Muscat grapes Nopal cactus Olives Papaya Peaches Persimmons Pineapple Pine nuts Pinto beans Pomegranates Purslane Quinoa Romaine lettuce Sea palm Snap peas  Spinach Strawberries Sweet bell pepper Sweet peas Tangerines Wakame Watermelon Wild rice Yams Zucchini |
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Celebrating Cherie's 65th and Living Light Center's Lucky 7th Birthdays!
May is a month of milestones at Living Light. May 31 Cherie celebrates 65 circles around the sun on this beautiful green planet of ours, and she has definitely made a major contribution to keeping lives green and earth-friendly by creating (and teaching others how to create) some of the most amazing plant-based organic raw vegan cuisine in the world. The "Mother of Gourmet Raw Vegan Cuisine" is not a name she earned lightly (unless you consider the light footprint people make on the planet when they embrace a raw food lifestyle). She has spent literally four decades perfecting her cuisine - from vegetarian, to vegan, to gourmet raw vegan - it has been an evolution based on love and spiritual principles of right livelihood and making a difference in the world - sharing knowledge to benefit the planet has been Cherie's guiding principle throughout her long career. She has a sign on her desk that was given to her by a student long ago:
I am Cherie
I stand for
Appreciation
Inspiration
Motivation
Co-creation
Empowerment
Healthy Living
And the joy of connection
These are principles that we see activated in our students as they come to experience our curriculum here at Living Light. Never one to rest on her laurels, Cherie has myriad plans for the future. Most immediately she and Dan will celebrate her 65th birthday at the top of Machu Picchu in Peru, with a stop on the Galapagos Islands - two destinations she has dreamed of visiting for a long time-a well-deserved rest and re-inspiration point for the continuation of her work. She is also writing her fourth book, working on her fourth black belt in karate, and has plenty of new ideas and visions to share. In this newsletter, Cherie has selected her 65 favorite foods (she had a hard time limiting it to 65) and a very special recipe for that classic celebratory dessert - ice cream and cake!
 May also marks the auspicious seventh anniversary celebration of our permanent home here on the Mendocino coast of Northern California - one of Cherie and Dan's favorite spots on earth. The Living Light Center officially opened in May of 2005. Seven years later, Living Light Culinary Institute is a thriving enterprise. We've graduated thousands of students from 50 countries and six continents, and we've seen those students "do us proud" by creating businesses, writing books, teaching classes, and making a huge difference in the health of their communities near and far. We've produced four Vibrant Living Expos and two Chef Showcases, along with participating in a variety of other events and projects, both in our region and around the world.
Living Light Culinary Institute is a California licensed private post secondary school under the auspices of the Department of Consumer Affairs. Our other three businesses, Living Light Marketplace, Living Light Café and Living Light Inn support both the raw food lifestyle and all of our students who come to study with us here in this picturesque area, where ocean breezes provide us with pure air and redwood forests surround us with negative ions. It's a little piece of paradise, and we're proud of what we've accomplished in the past seven years, including receiving both "Business of the Year" and "Mendocino Coast Sustainable Quality Award" from the Mendocino Coast Chamber of Commerce. And for this month, our graduate success story is Elisabeth Gard, who is a licensed nutritionist and Living Light Associate Chef graduate. Her company, Butterfly Nutrition, is dedicated to teaching children and adults the benefits of a raw vegan diet.
 Cherie and Dan traveled to Bali last year to do workshops at Fivelements Puri Ahimsa, and they have plans for more travel and creative international projects in the coming months and years. Cherie, Dan and Martine Lussier are just now finishing up the five-week Raw Food Revolution Tour of the Pacific Northwest and Toronto, where Cherie's workshops, talks and demos at the Total Health Show were attended by twice as many people as the last time she presented at the event four years ago! Her early dream of finding raw food restaurants in every community she travels to is rapidly coming true. We are scheduling more FUNdamentals of Raw Living Foods™ and Science of Raw Food Nutrition™ tours with Drs. Rick and Karin Dina in cities throughout the U.S. and Canada in the coming year. See this newsletter for updates!
Our upcoming courses here in Fort Bragg include the last opportunity in 2012 to enroll in the Advanced Raw Culinary Arts Instructor Training™ with Jennifer Cornbleet July 8-12, the complete Advanced Raw Food Nutrition Educator Certification™ beginning either May 17 or August 30, and varied opportunities to receive certifications in Pastry Arts-Unbaked!™, or as a Raw Culinary Arts Associate Chef and Instructor™ or a Gourmet Raw Food Chef™. We have a wide variety of culinary and nutrition packages and certification programs available. Our enrollment advisors Mary Elizabeth and Amanda would be happy to work with you to design the best program for your needs-start with one class, or choose the packages and certification programs that best suit your personal and professional goals, pocketbook and schedule. Call today, and begin your raw food journey with Living Light!
Kristin Suratt, PR Director and the entire Living Light Team  |
2012 Class ScheduleUpcoming Classes at Living Light
Science of Raw Food Nutrition™ SeriesMay 17-June 2Science of Raw Food Nutrition™ I: May 17-18 Science of Raw Food Nutrition™ II: May 19-23 Benefits of Raw Food Nutrition Educator Certification™: May 24-25 Science of Raw Food Nutrition™ III: May 28-31 Advanced Raw Food Nutrition Educator Certification™: June 1-2
Raw Culinary Arts Associate Chef and Instructor™ SeriesJune 16-July 6FUNdamentals of Raw Living Foods™: June 16 Sharpen Up Your Knife Skills!™: June 17 Essentials of Raw Culinary Arts™: June 18-22 Science of Raw Food Nutrition™ I: June 23-24 Raw Culinary Arts Associate Chef and Instructor Training™: June 25-July 6 ---------
PLUS: Food Styling for Photography: July 1 Advanced Raw Culinary Arts Instructor Training Certification™June 16-July 12FUNdamentals of Raw Living Foods™: June 16 Sharpen Up Your Knife Skills!™: June 17 Essentials of Raw Culinary Arts™: June 18-22 Science of Raw Food Nutrition™ I: June 23-24 Raw Culinary Arts Associate Chef and Instructor Training™: June 25-July 6 Advanced Raw Culinary Arts Instruction Certification™: July 8-12 Raw Culinary Arts Associate Chef and Instructor™ SeriesJuly 14-August 3FUNdamentals of Raw Living Foods™: July 14 Sharpen Up Your Knife Skills!™: July 15 Essentials of Raw Culinary Arts™: July 16-20 Science of Raw Food Nutrition™ I: July 21-22 Raw Culinary Arts Associate Chef and Instructor Training™: July 23-Aug 3 ---------
PLUS: Food Styling for Photography: July 29 PLUS: Essence of Raw: Essential Oils for Healing and Flavor Enhancement: August 4 PLUS: Essence of Abundance: Essential Oils for Health and Prosperity: August 5 Gourmet Raw Food Chef CertificationJuly 14-August 24FUNdamentals of Raw Living Foods™: July 14 Sharpen Up Your Knife Skills!™: July 15 Essentials of Raw Culinary Arts™:July 16-20 Science of Raw Food Nutrition™ I: July 21-22 Raw Culinary Arts Associate Chef and Instructor Training™: July 23-Aug 3 Ethnic Flavors in Recipe Development™: August 6-10 RawFusion Gourmet Spa Cuisine™: August 13-17 Raw Event Catering and Elegant Entertaining™: August 20-24
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PLUS: Pastry Arts-Unbaked!™ I: August 26-29
Science of Raw Food Nutrition™ SeriesAugust 30-September 15Science of Raw Food Nutrition™ I: August 30-31 Science of Raw Food Nutrition™ II: September 2-5 Benefits of Raw Food Nutrition Educator Certification™: September 6-7 Science of Raw Food Nutrition™ III: September 10-13 Advanced Raw Food Nutrition Educator Certification™: September 14-15
Click here for more information, and to register, or call 707-964-2420
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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 new 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 2012: 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-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
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. Pastry Arts-Unbaked!™ Certifications
Guess what? We've discovered that the best way to a cooked-food lover's heart is dessert! If you are excited about expanding your gourmet raw culinary skills or becoming a raw food pastry chef, a pastry arts certification is just right for you!  Our focus is on raw vegan dessert production, with a combination of theory, demos and practical hands-on training. Students learn how to use binders, thickeners, emulsifiers and gelling agents; how to choose the right sweeteners and fats for a variety of classic pastry recipes and discover the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! They create a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising health! Take the entire 6-class certification, or if you are already a Raw Culinary Arts Associate Chef and Instructor™ graduate, sign up for the 4-day Pastry Arts-Unbaked™ course in May!
Entire Series: May 19-June 13
Pastry Arts-Unbaked!™ only: June 10-13 (Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™) Entire Series: July 14-August 29 Pastry Arts-Unbaked!™ only: August 26-29 (Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)
Entire Series: September 1-26 Pastry Arts-Unbaked!™ only: September 23-26 (Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)
Entire Series: September 29-November 14 Pastry Arts-Unbaked!™ only: November 11-14 (Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)
Call Amanda or Mary Elizabeth in enrollment for all the details about our pastry arts courses, certifications, discounts, and bonuses today!
707-964-2420 Pastry Arts-Unbaked! Certification Includes: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 & Instructor Training™ Pastry Arts-Unbaked!™ Regular Price for this 6-course certification: $6,850 Discounted 10% off Introductory Rate*: $6,190 -A $660 savings Pastry Arts-Unbaked!™ only: $1,375 *The introductory rate discount cannot be combined with any other discounts. Tuition prices for California Residents slightly higher ($2.50 - $17.50) depending on certification selection due to mandatory State STRF fees.
Or - Earn your Advanced Pastry Arts-Unbaked Certification in 2012:
After completing your first 6 courses and earning your Pastry Arts-Unbaked Certification, come back in November 2012 to take Pastry Arts-Unbaked!™ Level II. Upon completion of this recipe development pastry arts course, you will earn the Advanced Pastry Arts-Unbaked Certification. Click here to learn more about both Pastry Arts Certifications.
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Food Styling for Photography
 It is said, "Pictures speak a thousand words" and it's true - well plated and designed food photos can do more to build your business and showcase your talent than the most well written description of your foods possibly can. Now you can learn from the experts how to show off your beautifully presented and photographed raw culinary creations on your website, recipe books, and brochures!  This one-day hands-on workshop will focus on the basics of food styling for the media. Students will learn presentation and plating skills, and making foods look stunning through use of color, texture, and contrast. We will explore saucing, building height and movement, how food reacts under the camera, the ins and outs of propping and preparing for a shoot, tricks and techniques for media food, building a portfolio, elements of design for photography, and the importance of negative space. Dates: Sunday, June 3Sunday, July 1Sunday, July 29Sunday, September 16Sunday, October 14Time: 9:00am to 5:00pm (1-hour no host lunch break) Prerequisites: None 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! |
Weekend Essential Oils Courses with Amy Bacheller
 Exploring 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.
SATURDAY: 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 Remaining 2012 Dates: June 9, August 4, September 22 and October 20 * 10am-4pm Tuition: $125 -10% discount when combined with The Essence of AbundancePrerequisites: None required. This class is open to the public
SUNDAY: 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 Remaining 2012 Dates: August 5, October 21 * 9am-1pm Tuition: $75 -10% discount when paired with The Essence of RawPrerequisites: 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! |
 Nutrition Education Certification Series
Living Light instructors, Drs. Rick and Karin Dina, D.C. offer a 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 : None Science of Raw Food Nutrition™ IIMay 19-23 Prerequisites: Science of Raw Food Nutrition I class. Benefits of Raw Food Nutrition Educator Certification™May 24-25 Prerequisites: Science of Raw Food Nutrition I and II classes. The Advanced of Raw Food Nutrition Educator Certification™ Series
Science of Raw Food Nutrition™ IMay 17 and 18 Prerequisites: None Science of Raw Food Nutrition™ IIMay 19-23 Prerequisites: Science of Raw Food Nutrition I class. Benefits of Raw Food Nutrition Educator Certification™May 24-25 Prerequisites: Science of Raw Food Nutrition I and II classes. Science of Raw Food Nutrition™ IIIMay 28-31 Prerequisites: Science of Raw Food Nutrition levels I, II Advanced Raw Food Nutrition Educator Certification™June 1-2 Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course. |
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Exciting News! We are very pleased to announce that the Dinas will be taking Living Light's 12-hour introductory course, Science of Raw Food Nutrition™ I: Live Long, Eat Raw, Learn Why on tour this summer! Click here to sign up for updates on the tour, and give us your feedback on cities you'd like to them to visit.
Drs. Rick and Karin Dina, D.C. will teach this fascinating and enlightening one-day intensive course on the science of raw food nutrition in three cities: Seattle, Portland, and Vancouver, B.C.* This unique 12-hour course (8 hours in-class, 4 hours online) covers hot topics 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 and longevity, and much more. Drs. Rick and Karin Dina, D.C. are well known for their ability to make complex scientific concepts both entertaining and easy to understand.
*Dinas' course is already scheduled for June 17 in Vancouver, BC. and July 14 in Portland, Oregon. Click here to register now.
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Living Light Raw Food Revolution Tour
FUNdamentals of Raw Living Foods™ Travels East this Summer
 Over the years, many of you have asked for Living Light courses in your communities.2012 is the year! We'll be taking FUNdamentals of Raw Living Foods™all over the United States, and to Canada, Asia, and the South Pacific! Now is the time to begin your journey to a healthier lifestyle. Since 1998, Living Light has been widely recognized as the top raw vegan training program in the world. Literally thousands of people from over 50 countries on 6 continents have already taken this flagship introduction to raw living foods.
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Cherie Soria
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Two dynamic raw food chefs - Cherie and Martine Lussier - are teaming up this Summer to teach FUNdamentals of Raw Living Foods™ on July 7 in the Washington, D.C. area.
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Martine Lussier
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Venue:
West Market Club 1901 Logan manor Drive, Reston, VA 20190
Tuition: $375. I ncludes a delicious organic raw vegan buffet lunch
To register: Call 707-964-2420 or 800-816-2319, or visit our FUNdamentals Tour page
FUNdamentals of Raw Living Foods™ is a one-day intensive course providing comprehensive instruction in raw food cuisine - it's the foundation of all of our curriculum at Living Light, and it is the first class in our Raw Culinary Arts Associate Chef and Instructor Certification™. Successful completion of the class is the prerequisite for continuing with any of the classes in our chef training series. And the best news is that the class is open to all - novice to professional chef. During this introductory workshop, students will attend superb culinary presentations showing how to create a wide variety of delicious, easy-to-prepare recipes, including: - appetizers
- fruit smoothies
- soups
- green juices
- salad dressings
- simple entrées
- patés
- wraps and rolls
- nut milks and non-dairy cheeses
- crunchy crackers and other dehydrated treats
- amazing desserts
- fermented foods
- sprouting and kitchen gardening
- essential equipment and supplies used in a raw kitchen
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Raw Food Revolution Tour - Thank you Everyone!
   
Cherie, Dan and Martine have had an amazing time on the Raw Food Revolution Tour of the Pacific Northwest, with stops in Vancouver, B.C., Seattle and Portland, and a jaunt to the east for Cherie's appearance at the 35th Annual Total Health Show in Toronto. Many kudos and heartfelt gratitude to all who participated, including Lesley Vanderhoof, Living Light's project manager for the tour, who tirelessly worked to get us connected in all of these cities!
Our intrepid trio, who took FUNdamentals of Raw Living Foods™ to all of these communities extend their thanks to Living Light graduates Jim Maurice, Chantale Roy, and Stephanie Schlosser in Vancouver B.C. as well as our host, Living Light graduate Agathe Mathieu, proud owner and proprietor of the beautiful, recently opened café Tao Organics™. Many thanks also to Sarah Parker from Karmavore and Jacob Steele from Banyen Books and Sound, as well as Andrew Reymer of Conscious Living Radio, and Thomas Hupp from Cherie's publisher Bookpubco, who helped us coordinate shipments of books to various venues throughout the tour!
In Toronto, special thanks go out to Living Light graduate Fatima Lachiporia, who kindly hosted Dan, Cherie and Martine at her home, and to our kitchen assistant Mary Zeleznak, who so ably assisted during the class. St Lawrence Market - Miele Gallery in Toronto was our FUNdamentals site -many thanks to Gabrielle Bright and her staff there for a wonderful venue and experience. The crowds at FUNdamentals and at all of Cherie's talks and presentations at the Toronto Health Show were twice as large as when she was a presenter four years ago-word of the benefits of a plant-based raw vegan diet continues to sprout new converts! In Seattle, everyone fell in love with the amazing venue at 21 Acres. The building incorporates sustainable construction materials, a healthy indoor environment with minimal pollutants, and landscaping that reduces water usage. It is designed to Leadership in Energy And Environmental Design (LEED) standards, targeting a Platinum rating. We extend our sincere appreciation to everyone at the facility including Deb Sternagel. Also on the tour, we were ably assisted by Living Light graduate and host Becca Palm in Seattle (with help from the lovely Michelle Lotus), and Living Light graduate Bridget Ellis-Ware. Both Becca and Bridget did double duty - helping us all both in Seattle and Portland! Thanks also to Jeremy Judd in Portland. And of course in every venue, we extend our gratitude to all of the eager students who made our trip so worthwhile. We love you all! Our dear friend Victoria Jayne hosted our group in Portland and also set us up for a mini-retreat at a condo on the Oregon coast where we were able to catch up on some of our other projects and a slew of emails! Our Portland Venue was the Kairos - Milwaukee United Church of Christ. Special thanks to Thomas and Gabrielle Chavez who helped us connect with that wonderful organization and their community. Special thanks also to all of our other venues where Cherie did talks and book signings. This entire tour has been an experience we will never forget! |
Many Kudos and Thanks to:
| Nature's Emporium - Toronto, ON
Goodness Me - Hamilton, ON
healthEnut - Georgetown, ON
Thrive - Seattle, WA
Chaco Canyon Organic Café - Seattle, WA
Bastyr University Bookstore - Kenmore, WA
Columbia City Farmer's Market - Columbia City, WA
Firefly Kitchens - Seattle, WA
Whole Foods - Tigard, OR
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NAVS North American Vegetarian Society
38th Annual Vegetarian Summerfest June 27-July 1, 2012
On the University of Pittsburg Campus in Johnstown, PA
Cherie has been a popular presenter  at this event for decades. It is an exciting educational experience that brings together vegetarian, vegan and raw food enthusiasts to learn from a variety of speakers, enjoy delicious, healthful vegetarian cuisine, and enjoy the company of other vegetarian people in a lovely setting. This year Cherie is offering two talks and a demo on flavor balancing: Sensational Soups!
Talks:
Stay Young Longer
Raw Foods for Health, Beauty and Longevity
Demo:
Sensational Soups
 Cherie will share her secrets of delicious, nutritious soups and how to make flavors pop as she shares with the audience techniques how to balance the 5 basic flavors to make sauces, dressings and soups burst with flavor!
- Creamy Red Bell Pepper Chipotle Soup with Cashew Yogurt
- Lemony Zucchini Bisque
- Garden Blend Soup
Discover the amazing flavor and high-nutritional value of a trio of raw vegan soups Cherie will demystify flavor dynamics and show the audience how to balance contrasting flavors and textures - a technique that applies not only soups, but sauces, salad dressings, and other dishes-cooked or raw. Simple recipes for busy people!
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| Living Light Graduate Success Story: Elisabeth Gard of Norway
 The summer when I was 14 years old, I worked as a milkmaid on a mountain pasture with my best friend Marianne. In the pasture was a calf and I immediately became fond of him. He was so cute, with a light coat and beautiful big round eyes. He followed his mother everywhere as she grazed in the fields. During the following weeks, I spent a lot of time with him, and our bond grew strong.
One day, as the summer holiday was coming to an end, the farmer's wife told me that the calf was going to be slaughtered in the autumn. I could not believe what she was saying. It was so heartbreaking and incomprehensible to me. The calf was just born and they were going to slaughter him? A healthy and happy calf who just wanted to enjoy his life? I had become so fond of this little calf that it was incredibly painful to hear and I felt despair knowing that there was nothing I could do to help him.
When autumn came, the calf was on my mind every morning as soon as I woke. Will they slaughter him today? I wondered, or tomorrow? My grief for him was endless, as I thought of what awaited him at the slaughterhouse. Then, one day in late autumn, I was filled with peace, intuitively knowing that it was over, and that he was free. My experience with this dear little calf put me on the path to becoming a vegetarian, but I've always enjoyed eating fruit and vegetables. I was first introduced to raw food as a teenager, when some family members started to explore the raw food diet. From the first moment, I loved visiting them and tasting all the wonderful vegetable juices, sesame milk, nuts and seeds. My deep love for animals gradually led me to become a vegan and today I flourish on a diet of primarily raw, organic plant food. I have a Bachelors Degree in Nutrition and I'm a certified Raw Food Chef and Instructor from Living Light Culinary Institute. At the moment, I am living on a beautiful hillside in Norway, surrounded by nature. I love skiing and being outdoors. During the wintertime, I work as a ski-instructor for children - a wonderfully inspiring and refreshing occupation.
Last Spring, I decided to take a raw food course. Luckily, intuition guided me to study at Living Light. Click to read more...
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Are you a Living Light Success Story?
Living Light Culinary Institute has been educating students from around the world since 1998. We prepare our graduates for a variety of career paths including raw food chef, caterer, culinary instructor, health consultant, nutrition educator, food designer, food writer, and recipe book author, among others. We are very proud of the successes of our graduates - they are motivated, resourceful, dedicated, and accomplished. Their careers are very diverse and often ambitious. If you are a Living Light graduate and are doing something to make a difference in the world, we'd love to feature you in our newsletter and on our website as one of our graduate success stories. Please send a 25 word summary about why you'd like to be featured as a future Living Light Graduate Success Story to Kristin@RawFoodChef.com. We love to share your successes with the world! |
April Employee of the Month: Rusty Cadle
 In the month of April, Living Light is pleased to announce a valuable member of the Café staff, Rusty Cadle, as our Employee of the Month. Rusty first joined the Living Light family in August of 2010 and has established himself as a team player with a good outlook on life.
Coworkers say that Rusty is a hard worker, has a bright smile and is very engaging with café customers. They describe him as friendly, kind, helpful and funny and say he never shies away from a task. In fact he willingly takes on tasks others find challenging.
Rusty was born here in Fort Bragg, enjoys playing video games and enjoying time with his friends. Like many other Living Light staff, Rusty loves dogs. In fact, his favorite charity is the Humane Society and his ultimate goal is to become a veterinarian. He also has plans to marry and buy a house. Rusty describes himself as active, fun and voiceful.
We are happy to honor Rusty as our Employee of the Month. He is highly regarded by staff and management, and provides excellent customer service to café patrons. We consider Rusty to be a great asset to Living Light International.
The Living Light Family
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Recipes from Living Light
Frozen Layered Chocolate Brownie and Vanilla Ice Cream Cake with Cherry Chocolate Sauce
by Cherie Soria 
Chocolate Brownie Cake
4 cups walnuts, soaked 8-12 hours, then dehydrated
3/4 cup pitted soft dates, chopped
3/4 cup cocoa powder
¼ cup agave nectar or coconut syrup
2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
pinch solar-dried sea salt
1/4 teaspoon cayenne pepper, or to taste - Place the walnuts in a food processor and pulse until they reach the consistency of a course meal. It should be slightly grainy.
- Add the remaining ingredients and continue processing until it is well mixed and sticky. The mixture should hold together when pressed into a ball. If oil begins to separate from the mixture, it is over processed. You may still use it, but it is not the desired effect.
- Line the bottom of a cake pan or sheet pan with parchment paper and pour the mixture into the center. Forming a claw with your fingers, gently rake the mixture to evenly distribute it in the pan.
- Press the mixture firmly into place using the palm of your hand, then using a rubber spatula press it firmly and evenly. Cover and chill.
- Store in a sealed container in the refrigerator or freezer. Keeps in the refrigerator for 1 week or in the freezer for 1-2 months.
NOTE: To assemble as a frozen cake, as described above, see Detailed Assembly Directions, below.
 Vanilla Ice Cream
1 cup filtered water
1 cup agave nectar or coconut syrup
2 cups cashews, soaked for 2 hours
2 cups young coconut meat
¼ cup Irish moss gel
2 tablespoons vanilla extract
2 tablespoons vanilla seeds (scraped from vanilla beans)
pinch Himalayan crystal salt
2 tablespoons lecithin powder
¼ cup coconut oil, warmed to liquid - Put the water, agave, soaked cashews, coconut meat, Irish moss gel, vanilla extract, vanilla seeds, and salt in a high performance blender and blend until smooth and creamy.
- Add the lecithin powder and continue to blend until well incorporated.
- While the blender is running, slowly add the coconut oil to the mixture and blend for 15 seconds.
- Transfer the mixture to a glass jar or other container, seal tightly, and refrigerator for 4 hours or overnight.
- Process the chilled mixture in an ice cream maker and process according to the manufacturer's instructions.
- Serve immediately or store in an airtight container in the freezer for up to 1 month. Once frozen solid, remove from the refrigerator for 10 minute to soften before serving.
NOTE: To assemble as a frozen cake, as described above, see Detailed Assembly Directions, below.
Chocolate Cherry Sauce
Don't let the avocado fool you - this is rich and wonderful, without the faintest flavor of avocado!
2 packages frozen sweet cherries, defrosted and drained (reserve cherry liquid to use, as needed, in sauce)
1 cup cherry liquid, reserved from frozen cherries
3/4 cup cocoa powder
3/4 cup coconut sugar or Lacanto
1/2 teaspoon cherry extract
2 ripe avocados, peeled, seeded, and mashed
Combine 1 cup of the reserved cherry liquid, cocoa powder, coconut sugar, and cherry extract in a food processor or blender and mix well. Add the mashed avocados and puree until smooth. Add a little more cherry liquid, if needed. The more liquid you add, the thinner the sauce will be.
Detailed Assembly Directions
To serve as a 5-layer frozen dessert:
Spread brownie dough on a sheet pan and freeze overnight. Cut into 3 equal pieces and spread two of the three layers with ice cream, the same thickness as the cake. Place one ice cream covered cake layer on top of the other, and cover with the third layer of cake. Return to the freezer until ready to serve.
To serve, cut the cake into individual portions and place on serving dishes. Cover each portion with Cherry Chocolate Sauce and top with drained cherries.
To serve as a Brownie and Ice Cream Sandwich:
Spread brownie dough on a sheet pan and freeze overnight. Cut into squares or rectangles of equal size. Spread half of the brownies with ice cream, the same thickness as the brownie. Place a plain brownie on top of each ice cream covered brownie, and return to the freezer until ready to serve.
To serve, drizzle with Cherry Chocolate Sauce and top with drained cherries.
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Let's Get Social
In 2012, So Many Great Ways to Keep in Touch with Living Light!
 We just love all of our students and fans from around the world, and we' re always excited about connecting with people who want to learn more about the raw food lifestyle, and our comprehensive courses and certification programs at Living Light. We also enjoy getting to know more about people who live in our local community.
We're investing more time and energy in social media each year, because we know it's a great way to stay in touch!
FAN us on Facebook:
Cherie Soria - FAN page
Living Light Culinary Institute
Living Light Marketplace
Living Light Cafe
Living Light Inn
You'll get the latest updates, recipes, tips, and details about each of our four businesses.
Visit our Blogs:
We've been blogging for several years now. On RawFoodChef, bloggers Kristin and Mary Elizabeth share unique insights, humor, AND lots of great information about Living Light. Two other blogs we know you'll enjoy are The Chef Experience, and our brand new blog for 2012, Food for Thought, featuring our own Cherie Soria (we're super excited to see what she has to say - stay tuned for the live link!) She'll be tweeting tips and tricks this year, too: Follow Cherie on Twitter!
Be sure to connect with Cherie on Linkedin, too. Isn't it nice how we can all keep in touch in all of these new and exciting ways?
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