Living Light - Making Healthy Living Delicious!
Eat Veggies

The Living Light Difference

The Living Light Difference

(click image to go to video page)


Inspirational Quote


"Gratitude is something of which none of us can give too much. For on the smiles, the thanks we give, our little gestures of appreciation, our neighbors build their philosophy of life."


- A.J. Cronin

quoted in John McCabe's book, Igniting Your Life

Igniting Your Life

This Month's Featured Recipe

Corn Cakes

Corn Cakes on "Braised" Spinach with Mustard Lemongrette


Living Light Cafe


Biscotti, Raw

Chocolate Almond Biscotti
Available in three flavors: almond, chocolate, or cranberry - these cookies are firm and chewy. Our biscotti are made with almonds, evaporated cane juice, flax seeds, olive oil, coconut oil, almond extract, and crystal salt and dehydrated at a low temperature. We have two sizes: Small which contains two biscotti, or Large which contains four biscotti.

small $3.95

large $6.95

Did you know that you can order items from our Café online? The best of our dehydrated products can be found here.

Living Light Marketplace


Vita Mix Turbo Blend VS

Interesting Image
Variable speed blender BPA-free, shatter-proof container, spill-proof lid.



Tribest Personal Blender 350

Tribest Personal Blender
Makes a great gift for a person with a small kitchen.



Spirooli Spiral Veggie Slicer

Spirooli Veggie Slicer
3-in-1 vegetable and fruit slicer with three separate blades for making medium and large noodles, and thin slices. It's so easy! Suction cups stabilize the spirooli while you effortlessly create delicious, healthful pasta and decorative cuts from fresh fruit and vegetables.



Mac SK-65 Santuko Dimpled

Mac Santoku knife
This knife is both Cherie's favorite and a favorite of our Living Light chefs. The blade is made of tungsten alloy. A great all-around knife for cutting fruits and vegetables.



Mac PKF-30 Pro Paring

Mac PKF 30 Pro Paring Knife
A great 3" paring knife from Mac Knives!



Rollsharp Ceramic Sharpener

Rollsharp Ceramic Sharpener
Mac knife recommended knife sharpener.



Fruit Knife

Fruit Knife
A great knife for on-the-go, with wooden sheath.



Food Mill OXO

Food Mill OXO
3 stainless-steel discs for preparing foods of fine, medium and coarse textures, stainless-steel inner bowl prevents staining.



Little Noodle Tool

Little Noodle Tool
Instantly makes noodles out of vegetables.



Glass Straw Dots w/Brush

Glass Straw Dots w/brush
This four pack of glass dharmas comes in 4 fun colors, blue, green, red and amber. Also come with a brush straw cleaner.



Measuring Spoons White

Measuring Spoons White
1/4 teaspoon through 1 tablespoon sizes.



LLI Logo Tote Organic Cotton

LLI Logo Tote Bag
No need for plastic bags with this fun tote.



Peace and Calming Essential Oil

Peace and Calming Oils
Peace and calming oil by Young Living



Raw Food for Dummies

Raw Food for Dummies book

Whether you're interested in incorporating raw foods into an existing meal plan, or transitioning to a raw foods-only diet, Raw Food for Dummies will help. Discover the benefits of eating raw foods, getting maximum nutrition, tips for making it taste delicious and nurturing, information on transitioning to the raw food lifestyle (including what equipment and supplies you need), along with fun and exciting new ways of preparing meals, including sprouting, dehydrating, juicing, and even creating gourmet meals.
  • Includes over 100 recipes covering breakfast, lunch, dinner, appetizers, and snacks
  • Get advice on transitioning to the raw food lifestyle
Pre-Order your SIGNED COPY Today! Estimated delivery: Dec. 20, 2012 (US Addresses)



Raw Food Made Easy

Raw Food Made Easy revised
Make delicious simple, uncooked vegan dishes in less than thirty minutes! Perfect for one or two people - with more than 50 new recipes and chapters on Green Smoothies and Raw on the Go. Calorie and nutritional information included for each recipe.



Sweet Gratitude

Sweet Gratitude
Master dessert chefs at the pioneering San Francisco-based Café Gratitude present a tantalizing array of healthy desserts that taste delicious.



Sugar-Free Raw Desserts

Sugar-Free Raw Desserts
Sweetened with stevia, you will be amazed by these amazing desserts that are Raw, Vegan, Sugar-free, Dairy-free, Gluten-Free, Soy-Free and Low Glycemic.



Everyday Raw Desserts

Everyday Raw Desserts
Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts.



The Flavor Bible

The Flavor Bible
The Essential Guide to Culinary Creativity is based on the wisdom of America's most Imaginative chefs - An alphabetical index of flavors and ingredients. 392 pages, in color.



Raw for Dessert

Raw for Dessert
Now you can have your cake and eat it too! You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies!



9-tray Excalibur Dehydrator

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



Excalibur Para-Flexx Sheet

Excalibur Para-Flexx 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.



5-tray Excalibur Dehydrator

Excalibur Dehydrator 5 tray
Excalibur Dehydrator 2500 - This 5 tray unit is big enough for volume drying yet small enough for countertop use with 8 feet of drying area.



Spring Form Pan

Spring Form Pan 13x9
Kaiser's Noblesse non-stick rectangular 9" x 13" springform pan that's great for preparing large dishes for a big family or celebration.



Spring Form Pan

Pan Quiche Heart
Let "Love" flow with this heart shaped quiche pan. It measures 10" across at its widest point - great for the holidays or anytime you want to express your heart.



Cuisinart Elite Food Processor

Cuisinart Elite
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



Silicone Ice Cube Trays

Silicone Ice Cube Tray
Nothing else compares to perfectly shaped ice cubes. These durable, Set of 2 silicone trays produce well-formed 1" cubes. Perfection in your glass!



Silicone Cupcake Molds

Silicone Cupcake Molds
Perfect for your holiday cupcake treats. The set of 12 sturdy molds can be baked right on a cookie sheet, and offer bright, fun fade-resistant colors.



Silicone Mold "Pops"

Silicone Mold Pops
Wilton's silicone round brownie pop mold pan is a perfect material to bake brownies - no crunch edges! Bake brownies, cool, add cookie sticks, and you've created a brownie pop.



Bamboo Carving Board

Bamboo Cutting Board 16"
A beautiful, functional, ecologically sound addition to any kitchen: large cutting surface, handles and convenient juice groove to catch runoff juices. Bamboo is 16% harder than maple. Totally Bamboo prides itself on using innovative design, exemplary craftsmanship and fair labor practices



Bamboo Pizza Paddle

Bamboo Pizza Paddle
Uniquely designed with a tapered front edge, the unit slips easily beneath pizza crusts, focaccia bread, or biscuits to remove them intact from an oven rack or baking stone - and since it doubles as a beautiful serving piece, it eliminates the need for transferring the food onto platters or plates on the way to the table.



Sprouting Jar

Sprouting Jar
This one quart sprouting jar is everything you need to learn the basic aspects of sprouting virtually every kind of organic seed, bean or grain is here for you in this starter pack! A perfect way to get started in sprout jars.



Glass Pie Plate

Glass Pie Plate
Easily monitor your pie's baking progress in this glass pie plate. Won't absorb odors, flavors or stains. Durable glass is safe for the oven, microwave, freezer and dishwasher.



Cacao Nibs 1 lb

Cacao Nibs
A treasure of vitamins, minerals, beta-carotene, zinc, chromium and magnesium, raw chocolate is a delight for the senses and food for the mind. Great to blend in smoothies and have in deserts.



"Alive" Coconut Butter

Alive Coconut Butter
Our alive coconut butter is created from alive coconut. Savor its fragrance. Ponder its texture. We add some Living Tree Alive Coconut Oil to make it more spreadable.


New Holiday Traditions at Living Light
GratitudeSweet November - a month to remember how grateful we are as we gather together to share a special meal steeped in tradition; the time to celebrate a bountiful harvest. Here at Living Light, it is one of our very favorite times of the year. We've been very busy with students, classes and activities all year long, and now we have an opportunity to step back and survey all that we've accomplished. We are delighted to share some exciting things with you - inspirations to take you into the holiday season with panache! As soon as they returned from their successful book tour to Florida last month, Dan and Cherie were immersed in a variety of projects, including teaming up with Excalibur Dehydrator to create some short new videos and an ebook for a complete holiday menu -15 fantastic recipes to jazz up your holiday repast with healthy, comforting dishes that will make everyone smile with satisfaction! We're also offering a very special price on our comprehensive Best of New Holiday Traditions Online Course - all the details in this newsletter.

We're especially proud of two of our graduates: international culinary prodigy Chad Sarno has released a new vegan recipe book with Amazon best seller Kris Carr, Crazy Sexy Kitchen, and 2012 graduate Julie Van den Kerchove is bringing her unique style to raw foods in Belgium with her company Julie's Lifestyle. This month, we've included a vegan recipe for French Toast with Amaretto Cream from Chad's book (to honor our mayor's official proclamation of November 17 and 18 as Vegan Awareness Weekend here in Fort Bragg) as well as Cherie's elegant all-raw recipe for Corn Cakes on Braised Spinach with Mustard Lemongrette. And don't miss our featured selection of books about raw desserts this month--learn how to create a show stopper this holiday season! To help you get started on your holiday shopping, we've included some favorite culinary items, all available online from Living Light Marketplace. You can also preorder Dan and Cherie's new book Raw Food for Dummies - get a signed copy delivered to your door - it's coming out this December.

If you'd like to be part of our wonderful team here at Living Light, we have an exciting postion as Culinary Event and Book Tour Coordinator - Dan and Cherie will be traveling in the U.S. and abroad on a book tour next year and will need someone extraordinary to help them make it all happen. And the best gift of all? We're discounting all of our course packages for 2013, so be sure to sign up before the end of the year and follow your dream to Living Light!

Kristin Suratt, PR Director and the entire Living Light Team
Achieve Your Intentions -
Become a Graduate of Living Light

Cherie always says that setting your intention makes it happen. What better way to set your intention than registering for the 2013 classes you want to attend at Living Light before 2012 ends.

Living Light studentsMaking a big decision like the one to attend Living Light can be daunting. However, we're offering you a chance to save more money, which can be a big help! In addition to the savings already built into the Platinum Package - it's possible to save another $300. This limited time extra savings is a great incentive to make your dreams come true. In our Platinum Package, you'll spend nine weeks with us learning all there is to learn about raw food preparation and the science behind it. You'll leave with five certifications, ready to take on the world! We're offering discounts on all of our other exciting training packages, too. Our website has all the details, or you may call one of our enrollment advisors. All of these discounts are in addition to our usual ten or fifteen percent off package pricing.

Achieving your intentions in addition to saving some money are two great reasons to register today.
2013 Class Schedule
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: Pastry Arts-Unbaked!™ II: Feb 3-6
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: Pastry Arts-Unbaked!™ I: Mar 3-6
PLUS: Food Styling: Feb 24

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.
Master the Art of Teaching Raw Foods
Advanced Raw Culinary Arts Instructor Certification™ Series

Jenny Cornbleet, InstructorWhether 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.
Best of New Holiday Traditions DVDThe Best of New Holiday Traditions Online Course
Special Price: $97
for a full 90 days!

Just in time for deliciously healthy gourmet raw vegan celebrations!

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, all for the price of $97!

Watch all of the demos for a full 90 days at your convenience. It's the perfect gift for you and your loved ones! Create a healthy holiday meal that is absolutely delicious - no need to give up traditional flavors, textures and appearance of the foods your family loves.

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!

Order now and you'll receive 9 bonus videos all for the same price. Special Online Package $97

Click here for a slideshow of Best of New Holiday Traditions Recipes.

Order NOW (includes no-risk guarantee)

DVD set also available for $195

Cherie in Vegworld
Holiday Wild Rice Pilaf Recipe in the December Issue

Raw Vegan Radio host Steve Prussack, creator of Rawpalooza and Veganpalooza recommends Living Light as the "Best raw 'uncooking' school in the world." Listen to Cherie's Veganpalooza radio interview here. If you'd like to hear all of the fabulous speakers from Veganpalooza, you can sign up for the complete program here.
Holiday Wild Rice Pilaf
Cherie's recipe and video for Holiday Wild Rice Pilaf will be included in the December issue of VegWorld Magazine - download the iTunes app for iPad or sign up on
Raw Food for Dummies Coming Soon!
New book by Cherie Soria and Dan Ladermann due in December
Raw Food for Dummies book
Dan and Cherie's break out book,
Raw Food for Dummies is almost ready! Publication date is December 2012. You can be among the first to pre-order a signed copy of Raw Food for Dummies - click here to order your copy! It's not just for beginners - the book contains over 100 great raw recipes and lots of tips and information for following the raw food lifestyle from two of the experts in the field of raw food cuisine and nutrition!

Cherie's Book BundleAnother 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.)
Position Available: Student Services Manager
Do you possess these qualities?
Living Light International seeks a creative, highly motivated and organized individual to direct student services for Living Light Culinary Institute, a private post-secondary raw vegan culinary school. We are looking for someone with high standards and integrity who is an excellent collaborator, with strong sales and leadership abilities, who would thrive working for a company whose goals are to make the world healthier and more sustainable. Our ideal candidate would possess qualities of caring and compassion balanced with assertiveness and experience in problem solving.

This key management position requires knowledge of sales and marketing, admissions procedures, operations policies and procedures, budgeting, student orientation and support, and alumni outreach. Candidate will research, implement and maintain state licensing requirements, and will work closely with school directors, accounting and marketing departments to successfully promote the school internationally. Knowledge of Outlook, Excel, Word, Filemaker, Infusionsoft or other CRM software is essential.

If you are looking for a position that will challenge you to perform to your highest abilities, in an atmosphere of mutual support and joyful co-creation, we'd like to talk to you.

Click here to download a job application (.pdf)

Email your resumé and application to apply for this exciting opportunity.
Living Light Graduate Success Story: Julie Van den Kerchove from Belgium
Julie Van den KerchoveThe moment I found out about the professional raw food training at Living Light, I knew my life was never going to be the same again. My partner Simon and I made a very impulsive decision to invest our savings and time in what is considered the best raw food chef and teacher training in the world, and we have never looked back! Not only did we have the honor of working with the most gifted raw food chefs and coaches, including Cherie Soria, Brenda Hinton, and Martine Lussier: we also met the kindest, most generous raw food enthusiasts from all over the world, many of whom have turned into true friends. The highly professional raw food training offered at Living Light has enabled us to return to Europe with more knowledge, skills and experience than we could have ever imagined possible! It has empowered and inspired us to start a raw food business called "Julie's Lifestyle" in order to spread the raw food message not only in Belgium but all around the world. I am deeply grateful to be able to help other people on their path to optimal health and happiness. Without Living Light and its wonderful staff, I would never have found the courage to turn my passion for healthy food into a fun and rewarding career. The Living Light training will definitely rock your world!

There's nothing I enjoy more than experimenting in the kitchen and creating exciting new raw food recipes. I've found that the key to staying successfully raw is finding a good balance between your intake of fat, carbohydrates and protein. Therefore, I always try to keep the fat content of my recipes as low as possible.

My personal criteria for a good recipe?

It needs to be easy to understand and use, highlight the natural flavor of each ingredient and appeal to any age. I am currently working on my first raw recipe book and I have just finished the first draft of my raw transformation book. This book will help people lose weight and boost their energy by following a step-by-step plan to learn how to include more raw foods into their daily diet while making healthier (and tastier!) food choices.

Simon and I have been offering raw culinary workshops for a few months now and it still surprises and delights us every single time when we see how raw food has the ability to profoundly change a person's life, health and happiness. I've also worked with several clients one-on-one to show them how to prepare the most delicious and healthy raw food meals in 30 minutes or less and truly transform their lives.

Julie's Lifestyle also offers raw food catering for any type of event. Next weekend for instance, we will be serving a three-course raw food dinner for organic wine producers from Spain, Italy and France. The pure, simple beauty of raw foods work wonderfully well with the lively, vibrant taste of naturally produced wines.
October Employee of the Month: Amanda Durigan

Amanda Durigan - October Employee of the MonthThis October, we were honored once again to recognize Living Light Enrollment Specialist, Amanda Durigan, as our Employee of the Month. Coworkers say Amanda is incredibly helpful to students, super fabulous to work with, and is very engaging to all. They describe her as friendly, kind, thoughtful, and funny and say she is always available to lend a helping hand. Amanda is efficient and diligent in her job, has a willingness to do what is asked of her and goes the extra mile. She graciously supports Living Light students with a calm caring spirit, and a bright smile.

Amanda was born in Redwood City, California. She enjoys spending time with her children, scrapbooking, walking, kickball, and aerobics. She possesses a generous spirit and has volunteered her time to Big Brothers, Big Sisters, Safe Passage, and a number of other worthwhile charitable organizations and events.

We are pleased to honor Amanda as our Employee of the Month. She is deeply valued by staff and management and is a great asset to Living Light International. We love and appreciate you, Amanda, and we want you to know that you are making a difference in the world just be being you!

Cherie Soria, Dan Ladermann, and the entire Living Light Team
Executive Directors

Chad Sarno and Kris Carr's New Book
Crazy Sexy Kitchen

Crazy Sexy Kitchen bookWe are so delighted that one of our Living Light graduates, celebrity chef Chad Sarno has collaborated with Amazon best-selling author Kris Carr to create an amazing vegan book (about half raw, half cooked vegan recipes). Crazy Sexy Kitchen is a wonderful addition to any vegan bookshelf. We are especially pleased to acknowledge Chad's book this month since our local mayor has declared November 17 and 18 Vegan Awareness Weekend here in Fort Bragg.

Chad has worked very hard for more than a decade, creating awareness for the raw vegan and vegan lifestyle by opening conscious restaurants all over the world, and most recently working on the executive level with Whole Foods Market. He also has started a new company, Sarno Brothers Wicked Healthy Food.

"By eating animal-free whole foods, I've experienced a level of vitality, energy, and health that continues to humble me today. I've seen firsthand the remarkable results that friends, family, and clients have experienced with a plant-based lifestyle. As everyone discovers when they make conscious food choices, our forks are our greatest tool for activism and there's no better way to take a stance than to learn how to triumph in the kitchen, one bite at a time." ~Chad Sarno

Hear what Chad Sarno has to say about his experience with Living light and how it influenced his career.

Crazy Sexy Kitchen includes 150 plant-empowered recipes. It's filled with inspiration, education, cooking tips and over 150 nourishing, delicious recipes.
Here's a sweet, comfort-food recipe from the book:

French Toast with Amaretto Crème
Serves 6

Amaretto Crème
1 cup raw cashews, soaked for a few hours to overnight in water (to soften)
1 can coconut milk (for raw version, blend 1/2 cup coconut meat with 1 cup coconut water)
1/2 cup nondairy milk of choice
1/2 cup amaretto liquor
1/2 tablespoon vanilla extract or 1 vanilla bean, scraped
1/4 cup agave
Pinch of sea salt

French ToastFrench Toast
1/2 cup raw almond butter or cashew butter
1-1/2 cups vanilla almond milk
1/4 cup whole spelt flour
2 tablespoons nutritional yeast (optional)
1 tablespoon cinnamon
1/4 cup maple syrup or date paste
1/4 teaspoon nutmeg powder
1/2 tablespoon vanilla extract
Sea salt, to taste
Whole-grain baguette or your favorite whole-grain bread (whole-grain cinnamon raisin bread is superb as well)
3 tablespoons Earth Balance or any vegan butter

Fresh berries
Toasted pecans (optional)

1. Prepare Amaretto Crème: In a high-speed blender, blend all ingredients until smooth.
2. Prepare French Toast: In a medium bowl, whisk the almond butter, almond milk, flour, yeast, cinnamon, maple syrup, nutmeg, vanilla, and salt to make the batter, or blend ingredients in blender until smooth. Set aside.
3. Slice the baguette or other bread in thick slices. Dip bread slices into batter. Allow each slice to sit in the batter for a minute, which helps it absorb more.
4. Add tablespoon vegan butter to a flat pan, flat grill, or large sauté pan on medium heat. Once melted, add battered bread slice. Add additional tablespoon of vegan butter for each bread slice. (It's okay if the slices are wet with lots of batter--this is what creates the delicious crust.)
5. Cook on medium heat for 2 to 3 minutes. Flip with spatula, and cook other side until lightly golden.
6. Serve: Drizzle Amaretto Crème on while French Toast is still warm and top with a generous handful of fresh berries and pecans.
A Wonderful Time in Florida - Many Thanks!
The Raw Food Revolution Tour

Dan and Cherie had a wonderful time on the Florida Raw Food Revolution Tour in October. They send a loving thank you to everyone who hosted them on the tour, and all who attended the talks and demos. The entire experience was uplifting and enlightening! Highlights of the trip included teaching students in the health educator program at Hippocrates Health Institute about flavor balancing and flavor dynamics, and welcoming Living Light grads at every venue on the itinerary.

"It was heartwarming that so many of our graduates showed up to support us on this tour," says Cherie." We are so proud of them, and happy that our Living Light family around the country and around the world loves to stay in touch."

Dan and Cherie were especially thrilled to connect with Tom Fraser, who was in one of the earliest graduating classes at Harbin Hot Springs. Tom is now working at Paradise Farms Organic, a beautiful five-acre organic farm located in tropical south Florida. The facility works in harmony with nature to grow the finest quality delicious greens, micro-greens, herbs, edible flowers, fruits and vegetables and make them available to the best chefs in the Miami area. Paradise farms also hosts farm-to-table organic meals and teaches organic vegan culinary courses.

Dan and Cherie also enjoyed experiencing a number of raw and vegan restaurants on the tour, and are always amazed and delighted to find them sprouting up all over the country!

The next tour stop will be at the Hippocrates Health Institute in West Palm Beach, FL at 7:00 p.m. on Friday, November 30. For registration and updated information, click here.

Stay tuned to learn about Dan and Cherie's Tour schedule for 2013 - hope to see you next year!
Home Sweet Home
Accommodations are a concern for our out of town students which is why the Living Light Inn is a good choice for your home away from home. Students come to Living Light to learn raw vegan cuisine for varying lengths of time; some just for a day and some for three months. Located just a few blocks from the Living Light Culinary Center, this eco-friendly option makes your stay in Fort Bragg comfortable and affordable. We offer students a discount on our comfortable private rooms, and also give the option of sharing a room with your classmates for even greater savings.

Living Light InnStudents staying at the inn are able to make use of a fully equipped raw kitchen, complete with high powered blenders, a juicer, a dehydrator and a food processor plus lots of room for food storage. This cozy spot is a great place to connect with your fellow students and practice all the delicious recipes you're learning in class. There's also a washer and dryer students may use for a small fee. Each room has cable television. Bring your laptop because wifi is available throughout the building. As an eco-friendly inn, our bedding is organic and only planet safe products are used for cleaning.

Choosing the Living Light Inn is not only choosing quality and comfort, it's choosing support. What better place to spend your raw journey than surrounded by like minded individuals, all working towards a common goal? Click here or call an enrollment advisor at (707) 964-2420 for all the details.
Prop 37: Narrowly Defeated in California - Keep on Educating!

Yes on 37 - Right to Know - Label genetically engineered foodsFor those who missed the Organic Consumer Associations article about how vital it is to keep educating the public about the importance of GMO labeling, we've included their recent article here:

It was a mighty fight. And it's not over yet.
Prop 37 was narrowly defeated - 53% - 47% - on Nov. 6. But that's a mere footnote to the real story.

The real story is this. The campaign to label genetically modified ingredients in California shone a blinding spotlight on GMOs, and on their potential threat to human health and the environment. It changed the national conversation around food safety and security, and brought transparency in labeling to the forefront of that conversation.

Prop 37 exposed the dark side of Big Ag and Big Food, and their desperation to keep consumers from having what citizens in 60 other countries have had for decades: the right to know what's in their food.

Prop 37 underscored how money pollutes our democratic process.

Perhaps most important of all, Prop 37 amplified the conversation about the need - and opportunity - for real alternatives to a corporate-controlled-food system polluted by GMOs and pesticides, and corrupted by greed and ill-begotten profits.

So, go ahead, Monsanto. Celebrate while you can. Your victory was indeed narrow. Ours was sweeter. The momentum is on our side, and we're moving forward.

Thank You Prop 37 Volunteers!

One of the great success stories to come out of the Prop 37 campaign was the energy, passion, and dedication of more than 10,000 volunteers who worked tirelessly, some for months, to educate the public about genetically modified organisms and counter the daily barrage of lies about Prop 37.

Thank you to the thousands of you who signed up to distribute flyers in California and beyond, and to make thousands of phone calls to California voters to urge them to vote Yes on 37.

Three cheers to Pamm Larry, chief instigator who ran a tireless on-the-ground grassroots campaign, coordinating volunteers from all corners of California. And a shout out to the dedicated Yes on 37 Team that worked with Pamm and others to make thousands of phone calls and distribute yard signs, leaflets and bumper stickers.

You had your work cut out for you, having to counter the lies and expose the dirty tricks of the No on 37 campaign. That 4.2 million voters - about 47% of people who cast votes on Nov. 6 - voted Yes on 37 is a testament to your hard work.

You're now part of a movement that will only grow stronger, as we - with your help - continue to keep the GMO issue in the public eye, and regroup to take the issue on in other states, starting with Washington State and Vermont, and eventually all the way to Capitol Hill.

Thank you for rolling up your sleeves and digging in. We may have narrowly lost this one battle, but you, our warriors, are energized and ready to take on Monsanto and Big Food again. It's only a matter of time before we, the millions of Davids, slay Goliath. Thank you!
Recipes from Living Light
Corn Cakes on "Braised" Spinach with Mustard Lemongrette

By Cherie Soria
Servings: 6

4 cups fresh or frozen corn kernels 1 cup macadamia nuts, ground
¼ cup celery, minced
¼ cup red bell pepper, minced
3 tablespoons onion, minced
2 tablespoons dried shiitake mushroom powder
2 tablespoons lemon juice
Corn Cake* 1 teaspoon onion powder
* 1 teaspoon garlic, pressed
* 1 teaspoon red jalapeño, seeded, minced
* 1 teaspoon poultry seasoning
* 1 teaspoon Himalayan Crystal salt
* pinch white pepper

* 2 tablespoons psyllium powder
1 tablespoon golden flax meal

6 tablespoons capers, oil packed
1 avocado, finely diced
1 teaspoon chili oil
  1. Combine corn, macadamia nuts, celery, red bell pepper, onion, shiitake mushroom powder, lemon juice, onion powder, garlic, jalapeño, poultry seasoning, salt, and white pepper in a mixing bowl and mix by hand.
  2. Add the psyllium and flax meal to the corn mixture and combine thoroughly.
  3. Using a ¼-cup measure, create small, round cakes, about 1-inch deep.
  4. Place cakes directly on a mesh dehydrator screen (no nonstick sheet is needed) in a dehydrator set at 105 degrees Fahrenheit for 1-4 hours prior to serving.
  5. Remove the cakes from the dehydrator just prior to serving and garnish with capers, diced avocado, and a drizzle of chili oil. Serve warm and enjoy!
  6. Store leftovers in a sealed container in the fridge for up to three days or freeze for up to 1 month.
Serving Suggestions: Elegant on a bed of "Braised" Spinach with Mustard Lemongrette (see recipe).

Notes: Fresh corn can be frozen successfully and used in this recipe. When corn is in season, remove it from the cob and freeze it in sealed containers. Freeze and use in salads, casseroles, chips, and corn cakes!
"Braised" Spinach with Mustard Lemongrette
6½-cup servings (Yields 3 cups)

¼ cup olive oil2½ tablespoons lemon juice
2 tablespoons minced red onion
2 tablespoons light miso
2 tablespoons Dijon mustard
1 teaspoon coconut nectar or other liquid sweetener
½ teaspoon Himalayan crystal salt

12 cups baby spinach, packed
  1. To make the dressing: blend the oil, lemon juice, onion, miso, coconut nectar, and salt until smooth.
  2. In a large bowl, toss the spinach with the dressing, and gently massage for a minute to soften. The spinach should take on a wilted, "cooked" appearance.
  3. To serve, mound each serving onto an individual plate.
NOTE: Eat immediately; wilted spinach does not store well.
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