Living Light - Making Healthy Living Delicious!
Living Light International
Making Healthy Living Delicious!
October 2012
In This Issue
The Living Light Difference
This Month's Featured Recipe
Living Light Café
Books by Cherie Soria
Living Light Marketplace
Testimonials for Living Light
Inspirational Quote
Find us on Facebook!
2013 Living Light Courses
Living Light Packages Sale
Nutrition Education Certification Series
Raw Food Revolution Tour in Florida
Science of Raw Food Nutition Tour
September Employee of the Month: Mellissa Sale
Living Light Graduate Success Story: Mizpah Matus
ANNOUNCING: Raw Food for Dummies
Book Review: Raw Food Make Easy
Recipes from Living Light: Apple Cinnamon Torte
Let's Get Social
The Living Light Difference:

The Living Light Difference  (click image to go to the video page)

This Month's Featured Recipes:
Apple Cinnamon Torte
by Cherie Soria

Apple Cinnamon Torte

Living Light Café




Living Intentions



Cacoa Crunch 

Cacao Crunch  

   Sweeten your day the chocolate way! Get ready for a heavenly ride into the energetic world of this raw cacao breakfast cereal. Supercharged with the strength boosting properties of maca root, enriched with mineral-dense mesquite pod powder and vitalized with astragalus root and reishi mushroom, this lively combo will propel you into crunchy chocolate paradise.



Chia Ginger  

Chia Ginger Superfood Cereal

This unique fusion of wild chia seed and our nutrient rich sprout blend of buckwheat, quinoa, amaranth, pumpkin, and sunflower provides essential balance for optimal wellness. Spiced with ginger and enhanced with wild hawthorn berries, these tasty ingredients will not only transform your morning, but keep that extra pep in your step all day long! 



Hemp Greens
Hemp Greens
Rock out to a new breakfast cereal enhanced with hemp protein, spirulina, chlorella, alfalfa and dandelion greens. We've jazzed it up with a handful of sweet sultanas and a nutty crunch of white sesame seeds. This groovin' green combo will truly be a delicious and alkalizing start to your day!

Superfood Cereal Acai Blueberry
  Superfood Cereal Acai Blueberry
Kick-start your morning with purple power! Superfoods cereal is enhanced with bilberry, elderberry,amla berry and camu camu fruit. In a 9oz bag.

Thai Pineapple Trail Mix
Thai Pineapple Trail Mix
Thai Pineapple is our latest Sprouted Trail Mix blend, featuring the sweet, tangy and spicy flavors of the Far East.

White Chia Powder
White Chia Powder
Put nutritious white chia powder in smoothies and juices.


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


Books by Cherie Soria

Raw Revolution Book by Cherie Soria, Brenda Davis, RD and Vesanto Melina, MS, RD 


Angel Foods

Healthy Recipes for Heavenly Bodies


Angel Foods book by Cherie Soria

 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. 




Buy both books together
and save!

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

Cherie Soria Book Bundle   



Living Light Marketplace


Sweet Gratitude
Sweet Gratitude book

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


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

The Flavor Bible
by Karen Page and Andrew Dornenbur
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.

Naked Chocolate
by David Wolfe
Naked Chocolate book  

David Wolfe and Shazzie introduce the phenomenal, enlightening power of cacao beans engulfed in the magic of chocolate!   

Raw for Dessert by Jennifer Cornbleet 
Raw For Dessert book
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!

Raw Food Made Easy
New! Updated edition
by Jennifer Cornbleet
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.



Pastry Brush Silicone Oxo  
Pastry Brush Silicon Oxo

Multiple layers of silicone bristles tackle all tasks. Center bristles hold liquid as you transfer from bowl to pastry surface, and tapered outer bristles let you brush delicate pastry with ease.

Decorating Bag 16"  
  Decorating bag 16 inch  
Best quality decorating bags, with strong resilient seams to help them last for years! Lightweight, strong and flexible, they'll never get stiff.

Icing Set 7 pc.

Icing Set 7 piece
Seven piece extra large piping and icing set by Fox Run.     
Spiral Veggie Slicer Spirooli  
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.

Pineapple Corer   
Pineapple Corer  

 This simple, easy and quick Stainless Steel Pineapple Corer saves oodles of valuable time!

Spatula 16" Narrow Blade
Spatula Narrow 16 inch  

High Heat, Scraper, Narrow Blade Plastic. 


- PANS -
Silicon Mold "Pops" 
Silicon Pop Mold  
 Wilton's silicon round brownie pop mold pan works well for raw food pops!

Spring-form Pan 9"   
Spring form pan 9 inch  
Create beautiful square shaped cheesecake, coffee cake, quiche and more. Durable steel construction with nonstick coating for effortless release. Hand washing recommended.

Pan Mini Cheesecake 12"
  Pan Mini Cheesecake 12 inch  
Nor Pro Mini Cheesecake Pan. Great for quiches, tartlets, muffins, coffee cakes, hors d'oeuvres and more.

Pan Quiche Heart    
  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.. 

Pan Spring-form Set 
  Spring Pans Set
Set of three spring form pans ranging in size from 7" to 10".

Henkel's 4-Star 3" Paring
Henkel 4-Staring 3 inch paring knife         
Hand-honed blade of Henckels' Sinter-metal Component Technology (SCT), which allows three different grades of steel to be combined to form a single piece, fusing together the blade, bolster, and tang. Strong, high-quality knife that will last a lifetime.



Henkel's 4-Star Serrated
 Henkel's 4-star serrated knife  
Medium-size knife makes a handy and versatile kitchen tool. Designed for exceptional hardness and resistance to corrosion.

Henkel's 4-Star 6" Chefs Knife
Henkel's 4-star 6 inch chefs knife  
The 6-inch blade on this knife features a curved cutting edge and a blunt back; safe and comfortable for chopping, dicing, and mincing.

Kyocera Serrated
Kyocera Serrated
Ceramic knives are a favorite of raw fooders. Utility 5" Knifebecause the clean sharp cut does not oxidize. Ultra-sharp long life blade holds its edge much longer than steel. Keeps the fresh taste of food, and won't brown fruits and vegetables.

Kyocera Adjustable Mandolin  
Kyocera Adustable Mandolin  
The adjustable ceramic mandolin by Kyocera easily cuts fruits and vegetables in 4 different thicknesses (0.5, 1.3, 2.0, & 3.0mm). Double-edged  ceramic razor-sharp blade stays sharper longer. Hand guard protects hands and fingers.

Kyocera Ergo White Santuko 5.5 Knife   
   Kyocera Ergo White  
Easy to use, lightweight and perfectly balanced. A ceramic knife is impervious to the food acids which discolor steel products. No metallic taste or smell. Maintains the fresh taste of food, won't brown fruits and vegetables.



- WOOD -

Wood Barn Salad Hands

Wood Bamboo Salad Hands
Bamboo Salad Hands - These popular, ergonomic Edward salad hands make a great addition to any kitchen.
Wood Carving Board 16"
Bamboo Carving Board 16 inches
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.

Wood Plate Round
Wood Plate Round 10 inch
The 10" plate is perfect for taking to potlucks, picnics, or use as a lid for your matching 10" bowl. Made of Acacia wood.

Wood Bowl 10 x 4
Wood bowl 10 x 4
These bowls are the perfect size for the single serving raw fooder salad. The round wood plate fits perfect as a lid. Made of Acacia wood. We have two sizes: 3" x 10" or 4" x 10".

for our bargains and best buys.

Living Light Marketplace

Testimonials for Living Light Culinary Institute

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

"The mind is not a vessel to be filled, but a fire to be kindled."


- William Butler Yeats    

  quoted in John McCabe's book,  

Igniting Your Life  




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Change of Season!     



all is officially here, offering renewed energy for exciting projects and the invigorating enjoyment of crisp cool air. We've certainly got a lot of exciting projects going on here at Living Light and beyond.


Living Light Directors Cherie Soria and Dan Ladermann are on the Raw Food Revolution Tour in Florida - and have just completed their first book collaboration: Raw Food for Dummies, due in December, just in time for Christmas! Drs. Rick and Karin Dina are on the East coast with the Science of Raw Food Nutrition Tour, and all is well here in Fort Bragg, California. As usual, we've got a wonderful group of students here right now and our 2013 school calendar is ready to roll, with special discounts available when you sign up for 2013 classes by December 31.


Chef Vinnette Thompson will be here to teach Pastry Arts-Unbaked! I and II November 11-20 with Martine Lussier, and by popular demand we've added a one-time only Pastry Arts II class February 3-6 in 2013! To round out this year, you can take the complete Science of Raw Food Nutrition Certification™ Series from November 24 - December 9 and be certified to teach before the New Year!


Also this month, we are including Cherie's video that was shown at the Ann Wigmore Memorial Dedication in Lithuania in September; and be sure to enjoy Cherie's mouth-watering recipe for a yummy fall treat, Apple Cinnamon Torte - can't you just taste it when you hear that name? Enjoy!


Kristin Suratt, PR Director and the entire Living Light Team


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Redwood forest pathway Pathway to Your Raw Culinary Adventure
Every Living Light student follows their passion to Fort Bragg, located in northern California on the Mendocino coast. Nine times a year a new group arrives here on what we call "FUN Friday", so named since it precedes FUNdamentals of Raw Living Foods™ - the first step in each student's raw culinary journey.

Our students come from all over the world to learn gourmet raw vegan secrets at Living Light. In our most recent session we had students from the U.S., Switzerland, Japan, Australia and Canada!

Location, Location, Location! Living Light is located on the ocean, nestled between redwood forests and vineyards, not far from San Francisco. Getting here might feel like a challenge, since arrival at the closest international airport still means several scenic hours of travel to our beautiful ocean side community of Fort Bragg, California. Rest assured, it's worth the trip and our enrollment counselors will be happy to help you with all the necessary details. As you set your dreams in motion, don't hesitate to reach out to us. We can answer all of your questions and point you in the right direction to get you here safe and sound. We understand that no matter how our students get here or where they're arriving from, the physical journey to Living Light is just the beginning.

The real adventure begins in the classroom!
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2013 Living Light Courses
Our 2013 Calendar of classes is now ready, and we're already filling up. Click here to see complete schedule of all of our classes for 2013!

Click here for more information, and to register, or call 707-964-2420

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Living Light 2013 Packages Sale - Call Today! End of Year SALE!
Living Light 2013 Packages 

Register and pay in full for any 2013 culinary or nutrition package by December 28, 2012 and receive an additional $100, $200, or $300 discount on the package tuition.

Our enrollment team is ready to answer any questions and to assist you in selecting the right package to meet your personal and professional goals. This offer not available online.

Contact our enrollment department today at 707-964-2420 for all the details!
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pastry pastry banner
Pastry Arts-Unbaked!™     
Pastry I:  November 11-14, 2012 - only a few spots remaining
Pastry II:  November 17-20 - sold out

Just Added! By popular demand: Pastry Arts -Unbaked!™ II: February 3-6, 2013 
If you enroll in the February 2013 Pastry Arts Unbaked! II class BY JANUARY 3, receive a 15% discount on the tuition.
Regular Tuition: $1,375 / Discounted Tuition: $1,168.75 (a $206.25 SAVINGS!)


The holiday season is nearly here!
Entertaining and celebrating provide the perfect opportunity to introduce your family and friends to gluten free, delicious treats so tempting it's hard to believe no refined sugar or flour are included in the recipes.
  • Gain confidence: Develop the skills you need to make all of your favorite mouth-watering gourmet raw desserts.
  • Learn production: Create delectable raw vegan desserts with a combination of theory, culinary demos and practical hands-on training.
  • Learn techniques: All the specialized tricks and tips using binders, thickeners, emulsifiers and gelling agents.
  • 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.
  • 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!™, students are eligible to enroll in our advanced Pastry Arts-Unbaked!™ II class held November 17-20, 2012 and the just added February 3-6, 2013 or you can enroll for November 23-26, 2013. Learn more about gourmet raw vegan dessert recipe development with dessert diva Vinnette Thompson and culinary programs manager Martine Lussier. You'll now be ready to get creative and dream up your own delicious desserts!

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Living Light Marketplace - A Chef's Best Resource 
Student in chef coat Your life as a chef begins now, and we know you'll want to look the part. We have a huge selection of chef wear, from fun to traditional. Choose your style!


When it comes to essential chef gear, you'll certainly want the perfect knife for every job. You might decide to wait until you've completed Sharpen Up Your Knife Skills™. As you gain confidence in the knife skills we teach in the class, you'll be able to select the knife that feels most comfortable to you. And when you practice using the mandolin in our culinary studio you'll understand why every chef needs a cut resistant glove - a must-have for safety!


We carry all of your required textbooks, too. Cherie's books, Angel Foods and The Raw Food Revolution Diet are required reading during your studies at Living Light. We offer a book bundle discount when you purchase them together, either when you arrive, or if you'd like to order in advance, from Living Light Marketplace. Don't forget-our enrollment department is here to answer your questions and get you fully equipped to start your culinary education. Just give us a call! 707-964-2420


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Best of New Holiday Traditions DVD Best of New Holiday Traditions DVD 
Speaking of the holidays - why not order the Best of New Holiday Traditions DVD from Living Light?

Although we no longer teach this course because our schedule is now brimming with other essential courses for our certification programs, we don't want you to miss out on the fun and see some of the best recipe demos ever for dozens of sweet and savory dishes - make your holiday season delicious this year and for years to come! Don't miss the magic.
Click here to order.

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WigmoreAnn Wigmore Dedication  
Because of their busy schedule touring in the U.S., Cherie and Dan were unable to attend the recent Ann Wigmore Memorial Celebration in Lithuania. Cherie prepared a special video honoring Dr. Ann and the influence she has had on Cherie's life and career path in creating Living Light, and on the legacy of Ann Wigmore's teaching that continues with Living Light graduates who continue to spread the message about the raw food diet and lifestyle around the world. Watch Here:

Ann Wigmore Tribute
Ann Wigmore Tribute

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

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Dr. Rick and Karin DinaNutritionNutrition Educator 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.

Science of Raw Food Nutrition Level 1 - Drs. Rick and Karin Dina, D.C.
Would you like to get started and learn about the science of raw food nutrition?
Join Drs. Rick and Karin Dina at Living Light in November:
November 24-25
Prerequisites: None

The Benefits of Raw Food Nutrition Educator Certification™ Program

Science of Raw Food Nutrition™ I
November 24-25  Prerequisites: None

Science of Raw Food Nutrition™ II
November 26-30  Prerequisites: Science of Raw Food Nutrition I class.
Benefits of Raw Food Nutrition Educator Certification™
December 1-2  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
November 24-25  Prerequisites: None

Science of Raw Food Nutrition™ II
November 26-30  Prerequisites: Science of Raw Food Nutrition I class.
Benefits of Raw Food Nutrition Educator Certification™
December 1-2  Prerequisites: Science of Raw Food Nutrition I and II classes.

Science of Raw Food Nutrition™ III
December 4-7  Prerequisites: Science of Raw Food Nutrition levels I, II

Advanced Raw Food Nutrition Educator Certification™
December 8-9  Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.

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Dan Ladermann and Cherie Soria
Dan Ladermann & Cherie Soria 
Raw Revolution Tour in Florida
Talks and Culinary Demos with Cherie Soria 

If you missed The Raw Food Revolution Tour
last summer and you live in the Florida area (or a nearby state!), you're in luck. Cherie and Dan are touring this month! Fresh from the World Vegetarian Day celebration at San Francisco's Golden Gate Park, they have lots to share, including announcing their brand new book, Raw Food for Dummies (December publication date, pre-order your signed copy on the tour!).  

Dr. Joel Ying, MD - Mangroves Health Institute

2335 Tamiani Trail North, Suite 206, Naples, FL 34103

Tuesday, October 16, 2012
7:00 PM - 8:30 PM

Feast, Lose Weight, Gain Energy with Raw Foods    
Zucchini Hummus (Talk and culinary demo with samples)
Find out why the raw vegan diet is one of the top diets for improved health and weight loss in the world today-and the only one you can happily stay on for the rest of your life! Cherie will share with you how you can balance your weight (without counting calories), live vibrantly, and create a high-raw diet that works for you.
Cost: $20. Register here 
Naples Living Foods Group member discount price: $15. Members register here 

Center for Spiritual Living

406 Southeast 24th Avenue, Cape Coral, FL 33990

Wednesday, October 17, 2012
7:00 PM - 8:30 PM

Feast, Lose Weight, Gain Energy with Raw Foods    
Zucchini Hummus (Talk and culinary demo with samples)
Find out why the raw vegan diet is one of the top diets for improved health and weight loss in the world today-and the only one you can happily stay on for the rest of your life! Cherie will share with you how you can balance your weight (without counting calories), live vibrantly, and create a high-raw diet that works for you.
Cost: $20. Register here
Fort Myers Living Foods Group member discount price: $15. Members register here 

Ionie Health Center

1241 Fruitville Road, Sarasota, FL 34236     

Thursday, October 18, 201
7:00 PM - 8:30 PM
Raw Foods for Health, Beauty & Longevity    
Chocolate pudding
(Talk and culinary demo with samples) 
Learn which foods will keep you looking and feeling young, healthy and vital. Staying young looking is a multi-billion-dollar industry, but looks aren't everything. Lots of things can make you look younger, and even more beautiful, but what can actually make you feel younger and healthier? What can seemingly turn back the hands of time and REVERSE your physiological age? 
Cost: $20.

Whole Foods in Tampa

1548 North Dale Mabry Highway, Tampa, FL 33607    

Friday, October 19, 2012 
Feast, Lose Weight, Gain Energy with Raw Foods   
Demo 7:00 PM - 8:30 PM 
Whole Kids Foundation
(Talk and culinary demo with samples) 
Find out why the raw vegan diet is one of the top diets for improved health and weight loss in the world today-and the only one you can happily stay on for the rest of your life! Cherie will share with you how you can balance your weight (without counting calories), live vibrantly, and create a high-raw diet that works for you. 
Cost: $20.
Proceeds will be donated to the Whole Kids Foundation


Whole Kids Foundation's mission is to improve childrens' nutrition and wellness with the goal of ending the childhood obesity epidemic through school garden grants, salad bars in schools and nutrition and inspiration for teachers -

To register: Call or email Maria Gumina
Phone: 813-874-9435 


Sandy Bonus Fine Arts Incorporated

140 South Swoope Avenue, Maitland, FL 32751

Saturday, October 20, 2012 
Feast, Lose Weight, Gain Energy with Raw Foods   
Demo 12:00 PM - 1:30 PM 
Zucchini Hummus
(Talk and culinary demo with samples) 
Find out why the raw vegan diet is one of the top diets for improved health and weight loss in the world today-and the only one you can happily stay on for the rest of your life! Cherie will share with you how you can balance your weight (without counting calories), live vibrantly, and create a high-raw diet that works for you. 
Cost: $20. Register here  
Central Florida Raw Food Connection member discount price: $15. Members register here

The Center for Inspired Living

6800 Country Place Road, West Palm Beach, FL 33411   

Wednesday, October 24, 2012
7:00 PM - 8:30 PM
Feast, Lose Weight, Gain Energy with Raw Foods  
Zucchini Hummus(Talk and culinary demo with samples)
Find out why the raw vegan diet is one of the top diets for improved health and weight loss in the world today-and the only one you can happily stay on for the rest of your life! Cherie will share with you how you can balance your weight (without counting calories), live vibrantly, and create a high-raw diet that works for you.
Cost: $20. Register here
Central Florida Raw Food Connection member discount price: $15. Members register  here

For more tour information and updates, click here.
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Science of Raw Food Nutrition™ Tour Continues its East Coast Run - Two remaining venues for October 21-27

Don't forget: You can still catch the Science of Raw Food Nutrition Tour October 21-27 in New Jersey, Fairfield, Connecticut and Washington, D.C.! The Science of Raw Food Nutrition series of classes were developed by Drs. Rick and Karin Dina, D.C. They're incredible teachers - you'll be amazed! Don't miss the opportunity to take this foundational course in raw food nutrition at a location near you!

 Drs. Rick and Karin Dina, D.C.  Fairfield, Connecticut and WashingtonD.C.
Drs. Rick and Karin Dina, D.C.
will teach
Science of Raw Food Nutrition™ I at:
Catch A Healthy Habit in Fairfield, Connecticut 
Sunday October 21

Physicians Committee for Responsible Medicine 
in Washington, D.C.
Saturday, October 27

Attend this fascinating and enlightening 12-hour course (8 hours in-class, 4 hours online)


* Raw vegan sources of iron, calcium, protein, vitamin B12
* Essential fats and optimal health 
* Blood sugar regulation and pH balance  
* Anti-inflammatory nutrition and weight management
* Anti-aging and longevity 
* How cooking affects nutrients
* How cooking creates unhealthy substances in food
* How cooking diminishes the quality of dietary protein
* And much more!  
Learn interesting scientific concepts in an entertaining and easy to understand format!


"I thoroughly enjoyed this class. I've absorbed an amazing amount of information. The Drs. Dina delivered it in a very efficient and accessible way, so I never felt swamped - they willingly made themselves available for questions and no question was too unimportant for them to answer. Thank you!"


All attendees receive a comprehensive notebook including lecture notes, charts, graphs and essential information on raw food nutrition. Science of Raw Food Nutrition I is a prerequisite for all nutrition educator certifications at Living Light Culinary Institute, including the Benefits of Raw Food Nutrition Health Educator Certification and the Advanced Raw Food Nutrition Health Educator Certification.  


Forward to a FriendClick here to register now!  
Support Our Right to Know What is in Our Food!

Yes on Prop 37 logo We're fast approaching a crucial decision about the labeling of genetically engineered foods. California's Proposition 37 will be on the ballot November 6, and with 91% of the American public supporting the right to know, it is the perfect time to launch a national petition to Congress.

We want OUR version of a REAL labeling bill, not a bogus one created by Monsanto.  

Sign the petition here:

Team up with The Institute for Responsible Technology Food Policy Fund, Care2 (the world's largest online petition community), the Food Revolution Network, and a growing coalition of organizations, in demanding labeling of genetically engineered foods. Americans deserve the right to know. Its time to call for Congress to take action!

We recommend you tell your friends and family, and promote the petition using social networking. For social media, a post can be as simple as: "Tell US Congress: Label genetically engineered food!"

Working together, we can and will change the laws for ourselves and for future generations. Join the campaign for the right to know what's in our food at 


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September Employee of the Month: Mellissa Sale  


Mellissa Sale - September Employee of the Month For the month of September, for the second time in 2 years, Living Light is delighted to honor Accounting Assistant Mellissa Sale as our Employee of the Month. Mellissa joined the Living Light family in December of 2008 and since then has proven herself to be an important member of our company. She is diligent, forthright and always willing to take on new tasks.

Mellissa's teammates say she is a lot of fun; she has a great dry sense of humor, is detail-oriented, easy to get along with, and very helpful.  She has truly stepped up to the plate during our accounting manager's leave of absence, taking on a number of tasks to keep the accounting department running smoothly. Everyone agrees that Mellissa is very responsible, efficient and reliable. She is committed to our mission at Living Light and is a great example of what we endeavor to embrace as a company.

Mellissa's primary life goal is to raise her sons to be responsible adults. She enjoys activities of all kinds, including participating in sports like baseball, and loves to crochet, cross-stitch, and garden. Mellissa says she loves working at Living Light because "Everyone I work with is wonderful!"  

Thank you Mellissa for being the bright light that you are! Your teammates at Living Light love and appreciate you!


The Living Light Family

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GradSuccessLiving Light Graduate Success Story: Mizpah Matus 


The Raw Food Solution As long as I remember I've had a passion for healthy food that also tastes fantastic. So when I discovered the raw food movement - and especially the creativity of gourmet raw cuisine - I was hooked. However, what ultimately inspired me to study at Living Light was Cherie Soria's unique approach that places an equal emphasis on nutrition and flavor.

As a nutritionist I tend to focus on the health benefits of a recipe but I do not want to compromise on taste! After all, I believe that enjoyment of food has a direct impact on the way it affects our well being.

My time at Living Light allowed me to become immersed in the raw food kitchen. I savored every moment as I enjoyed learning practical techniques and discovering new ingredients.

Since graduating from the school, my confidence in my culinary skills has greatly increased and I now love to create my own original recipes. My husband and I travel a lot, and I've learned to work with whatever is available in my environment. It is especially rewarding to adapt the local flavors and ingredients to produce a nutritious and satisfying raw meal.

My learning experience was about more than the food. It was also an opportunity to grow on a personal level with the support offered by our wonderful instructors and fellow students. It was a delight to be in an environment where people were undergoing genuine transformation, and were open to communicating on a heart-felt level.

Because eating raw foods has had such a profound impact on my life I am passionate about sharing the benefits of this lifestyle with others. It is incredible to be able to offer an effective remedy - simply changing what we eat - that can help so many who are suffering from chronic health challenges. I greatly appreciate the ability to offer my readers and clients a healthy dietary solution that is not just acceptable but is absolutely delicious!  


Mizpah Matus Mizpah Matus
After experiencing dramatic improvements in her own personal health with a raw food diet, Mizpah was inspired to share her experiences and knowledge with others. She is the author of an exciting new book, The Raw Food Solution, a step-by-step guide to help people optimize their nutrition. Mizpah also offers online health and detox programs on  
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ANNOUNCING: Raw Food for Dummies
By Cherie Soria and Dan Ladermann

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!  

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Book Review
Raw Food Made Easy (New revised edition) by Jennifer Cornbleet
Adapted from The Daily Raw article by Terilynn Epperson 


Raw Food Made Easy for 1 or 2 People, by Jennifer CornbleetIt has been seven years since Jennifer Cornbleet published her groundbreaking book, Raw Food Made Easy for 1 or 2 People. Judging by the state of my own tattered copy of the original, it's about time for a new edition. I have to admit, I was a bit curious about how the best-selling classic could improve.

To my delight, I discovered that Jennifer has indeed improved and expanded on her already stellar cookbook.

From the beginning, Raw Food Made Easy has been an informative book that contains easy and delicious recipes easily made in minutes-and they work every time! The revised version has managed to keep what worked in the original (quick and simple) while adding new items that readers have requested over the years.

For those who count calories, every recipe contains nutritional information, including calories, protein, fat, carbohydrate, fiber and sodium. Among the new chapters included are the ever-so-popular Green Smoothies and tips on Traveling in the Raw. The most important aspect of the revised Raw Food Made Easy is that it includes 50 new recipes using a wider range of ingredients.

For those who may be hesitant to jump into a raw food diet because they don't know where to start, Jennifer provides an informative Kitchen Setup section listing kitchen equipment, staple ingredients and a weekly grocery list. The Raw Basics section explains how to soak nuts and seeds, how to dry fruit, and the tools, techniques and details you need to know when setting up a raw food kitchen. To completely take the guesswork out of 'what should I eat today?' Jennifer provides breakfast ideas and menu plans for lunch and dinner. Whether you are new to preparing raw foods or an accomplished home chef, this is a fabulous book to add to your collection.

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recipeRecipes from Living Light

Apple Cinnamon Torte by Cherie Soria 
Makes 1 round 9-inch springform pan or tart pan (serves 8 to 12)

Apple Cinnamon Torte Crumble Cake  

1 cup raisins
1 cup almonds, soaked and dehydrated
1 cup walnuts, soaked and dehydrated
1 teaspoon vanilla extract

6 apples, cored and cut in half. Slice paper thin on a hand held ceramic mandolin. 


Cinnamon Glaze 

¼ cup coconut oil, warm to liquid
1/3 cup coconut sugar, powdered in a food grinder
3 tablespoons lemon juice
1 tablespoon cinnamon

  1. To make the cake layer, put the raisins and almonds in a food processor and process until well ground.  Add the walnuts and vanilla and process again. Do not over process. The mixture should be slightly grainy. Set aside while you slice the apples.
  2. To assemble the dessert, evenly place ½ (about 1 cup) of the cake mixture on the bottom of the pan and distribute evenly. This should not be pressed too firmly, as it will become too thin and crust-like. The desired texture is slightly crumbly.
  3. Divide the sliced apples into 2 equal portions, keeping the most attractive slices for the top layer. Place half the apples set aside for the bottom layer evenly over the cake.
  4. Whisk together the liquefied coconut oil, powdered coconut sugar, lemon juice and cinnamon to form a smooth paste.  Brush a third of the cinnamon glaze over the top of the apples.
  5. Evenly sprinkle the other half of the cake crumble on top of the apple layer and press to form a second cake layer.
  6. Place half of the reserved apple slices over the top and brush with a half of the remaining glaze.  For the final layer, place the remaining apple slices in an attractive pattern and carefully brush with the remaining glaze.
  7. Decorate with chopped walnuts and serve with Cashew Whipped Cream (Optional.)
  8. Store in an airtight container in the refrigerator for up to one week. 

Note:  If the glaze becomes firm, place the mixture in a sealed jar and put it in a warm water bath or dehydrator. This will promote liquefying the glaze. 


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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 Food for Thought, by Cherie Soria. 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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Living Light International

Living Light International, LLC
phone: 707-964-2420 or 800-816-2319