Living Light - Making Healthy Living Delicious!
Living Light International
Making Healthy Living Delicious!
September 2012
In This Issue
The Living Light Difference
This Month's Featured Recipe
Living Light Café
Living Light Marketplace
Testimonials for Living Light
Inspirational Quote
Books by Cherie Soria
Find us on Facebook!
2012 Course Schedule: Upcoming Courses
Nutrition Education Certification Series
Food Styling
Chef Referral Service
Weekend Essential Oils Courses
World Veg Day October 5-8
Raw Food Revolution Tour in Florida
Science of Raw Food Nutition Tour
Brenda Hinton to teach FUNdamentals in Bali
Ann Wigmore Memorial Conference
Cherie in the Media
Living Light Graduate Success Story: Sam Romano
Living Light Graduate Recipe Book
July Employee of the Month: Lesley Vanderhoof
August Employee of the Month: Oscar Tamayo
Meagan's Back!
Recipes from Living Light: Bananas! I Scream, Raspberry Sauce, Chocolate or Carob Fudge Bars
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:
  Bananas! I Scream
 Raspberry Sauce
Chocolate or Carob Fudge Bars 

by Cherie Soria
Kids enjoying fudge bars
Mmmm... Fudge Bars!
Living Light Café



Living Intentions

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

$5.95 ea. 


Spicy Chipotle

GONE NUTS! Spicy Chipotle  


Raw Cacao Brazil Nuts and Mulberries 

GONE NUTS! Raw Cacao Brazil Nuts & Mulberries  


Mesquite Maple Walnuts
GONE NUTS! Mesquite Maple Walnuts

Rosemary Garlic Pistacios & Almonds
  GONE NUTS! Rosemary Garlic Pistachios & Almonds

Sesame Teriyaki Almonds & Cashews
GONE NUTS! Sesame Teriyake Almonds & Cashews

White Chocolate Chip Cashews & Almonds
GONE NUTS! White Chocolate Chip Cashews, Almonds & Cacao Chips


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


Living Light Marketplace


Living Light Queen of Kale Chips Spicy BBQ
Spicy BBQ Goji kale chips

Kale is one of the vegetable kingdom's veritable

super foods. All raw, organic ingredients. It's healthy - Enjoy!



Kalamata Olives, Pitted
Kalamata Olives, pitted
Raw Power pitted kalamata olives .

Mulberries, White
Mulberries, White
Sundried white mulberries

Nori Sheets
Nori Sheets
 Raw nori sheets to make sushi with!

Pili Nuts
Pili Nuts  

Transition Nutrition imports pili nuts from their native Philippines. The Pili is a hardy rainforest tree that bears a nut with a very hard pointed shell, which houses a creamy nut with a rich, buttery flavor. Delicious!

Flax Pizza Crackers  
Flaz Pizza Crackers
Yummy raw pizza flax crackers.


Goji Berries Royal - 14 oz.
Goji Berries Royal    

The goji berry, a sweet red fruit native to Asia, serves as
both a botanical medicine and a food, and has a very pleasant taste - somewhere between a cherry and a cranberry. With over 14% protein, 21 essential minerals, and 18 amino acids, the goji berry is a nutrient-dense superfood!


Red Star Nutritional Yeast 
Red Star Nutitional Yeast

This Kosher Vegetarian Support Formula is a vegan staple. Gives a tasty "cheesy" flavor to foods while providing a rich source of B vitamins. Ingredients: Inactive dry yeast, niacin (B3), thiamin hydrochloride (B1), riboflavin (B2), pyridoxine hydrochloride (B6), Vitamin B12.
Great on salads and veggies.

Sea Crunchies or Veggies 
  Sea Crunchies or Veggies  
Great on food or as a snack!.

Seasoned Pumpkin Seeds 4 oz.

Seasoned Pumpkin Seeds 8 oz.
Made at Living Light, these seeds are delicious    
Bliss Mix - 14 oz. 
Bliss Mix  

Have a blissful high energy experience with this premium mix!   

Select gojiberries, organic golden raisins, organic mulberries, organic pistachios, organic cashews, transitional macadamia nuts and organic cacao nibs. All raw superfood!
Cereal - Cacao Crunch  
Cacao Crunch 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

Chewnami - Ginger Kelp
Chewnami - Ginger Kelp  

100% organic: Crunchy, sweet but not too sweet energy bars made by Rising Tide Sea Vegetables. Ideal for traveling, backpacking, kid and adult lunches, gifts, and potlucks. High in protein, omega 3's, and minerals. Kelp crunch bars come in two flavors: Snappy Ginger or Maple. Net Wt. 1 oz. 


Knife Rool Soft 8  
Knife Roll Soft 8  
 Great for the kitchen or on the go for your knives.

Spatula 13-5/8"  
This spatula is great for mixing!

Spatula Straight 15"
  Spatula Straight 15 inch  
This spatula is great for spreads.

Offset Spatula   
  Spatula Offset   
Use this large offset spatula when spreading on non-stick dehydrator sheets. Also great for spreading out lots of different foods including raw crackers and breads. 

Sprouting Jar
  Sprouting Jar
Great for sprouting but also holding drinks, etc.
More than a Nut Milk Bag
Nut Milk Bag    
Rawsome Creations Nut Milk Bag
High-quality nylon 10 x 12 inch nut milk and sprouting bags; each bag is handmade and quality tested to ensure that you receive the finest product. Ideal for any number of straining or sprouting uses. Fine mesh material minimizes sediment and allows for sprouting of even the smallest of seeds and grains, while bias cut, surge sewn construction ensures durability. Fair trade from Bali, Indonesia. Designed by Living Light instructor Brenda Hinton.

Adjust-A-Teaspoon Pro  
Adjust A Teaspoon Pro  
An easy way to measure your teaspoons. 

Adjust-A-Tablespoon Pro
 Adust-A-Tablespoon Pro  
Easy to use adjust-a-tablespoon.

Mac SK-65 Santuko
Mac SK-65 knife 
With this knife you get precise control for slicing.

Mac PKF-30 Pro Paring
Mac PKF30 Paring Knife
A great paring knife from Mac Knives!

Rollsharp Ceramic Sharpener 
Rollsharp Ceramic Sharpener 
Mac knife recommended knife sharpener.

Glass Jar 1oz.   
   Glass Jar 1oz.  
Store your spices and herbs in this convenient jar.

Chop Mat - 7.5 x 11.5 
Chop Mat - 7.5 x 11.5  

This flexible Chop & Chop cutting mat is perfect for your home or travel. Slice, dice, and chop then funnel food directly into your pan, bowl, or skillet! Super thin and lightweight. Dishwasher safe. Two sizes available: 7.5 in. x 11 in. (1 mat) or 11.5 in. x 15 in. (set of 2 mats).


Debbie Meyer Green Bags
Debbie Meyers Green Bags  
The Debbie Meyer Green bag is a staple in the Living Light Kitchen. This special bag pulls the ethylene gas away from your veggies. We have had a head of romaine last for over 6 weeks! Each package contains (10) - Large 21" X 9" X 6.5" and (10) - Medium 17" X 7" X 4.75" bags.


Living Light Bottle

Living Light bottle
Living Light Green Bottle.
Glass Straw Hemp Sleeve
Replace your plastic water bottles with GreenBottle.

Bamboo Travel Bottle
Bamboo Travel Bottle
A beautiful eco-friendly bamboo bottle.

Wood Barn Utensils Fancy
3-piece olive wood flateware
This olive wood Knife, fork and spoon set is made in Spain. Olive wood has long been known for its gorgeous and unique grain and coloring. With the trees long life for olive production, smaller stature and the woods long drying time, olive wood items can be rare, especially outside of the Mediterranean region.


Apron Guatemalan Long
Apron Guatemalan Long
This colorful apron comes in assorted colors.

Apron White
White apron  
Simple white apron.

Head Band - Guatemalan
Guatemalan Headbands
Fun headbands that come in different fun colors.



Tribest Personal Blender 350
Tribest Personal Blender  
Makes a great for a person with a small kitchen.


Cuisinart Mini - White
Cuisinart Mini  
The Mini-Prep Plus is a perfect helper for small food preparation, from chopping herbs to fine chopping small batches of veggies, nuts or seeds and making quick pâtés. Auto Reversing Smart Blade makes it easier to process both soft and hard foods.

Fruit Star Juicer
Fruit Star juicer
Think "slow juice" when using this juicer. Slower RPMs
ensure minimal nutrient loss without losing productivity.

Excalibur 4-tray Dehydrator 
Excalibur 4-tray dehydrator
A small sized dehydrator for smaller jobs and smaller spaces. 




- BOOKS  -


Raw Food Made Easy Revised

New edition from Jennifer Cornbleet!

Raw Food Made Easy Revisedbook 

This book shows how to make delicious and simple, uncooked, vegan dishes in less than thirty minutes. Perfect for one or two people using just a minimum of ingredients and effort, this is the perfect book for trying your hand at raw food recipes without investing in a lot of equipment. In this Revised Edition: More than 50 additional recipes. There are new chapters on Green Smoothies and Raw on the Go. Check out the expanded sections on Advance Preparation and Easy Snacks along with Calorie and nutritional information with each recipe.




The Flavor Bible     

by Karen Page and Andrew Dornenbur

The Flavor Bible
The Essential Guide to Culinary Creativity, Based  on the Wisdom of America's Most Imaginative Chefs - An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredients emphasizing the classics. No recipes included. Instead, the volume is meant as a jumping-off point for those comfortable in the kitchen and eager to explore; though experienced cooks and chefs will benefit most, novices will find themselves referring to this handsome volume again and again as their confidence grows.







Going Raw - DVD

Going Raw DVD  

12 amazing and simple step-by-step recipes.




Raw Food Made Easy

Raw Food Made Easy DVD 

Just like the book, this DVD is great for raw food beginners.



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

"You can achieve anything you want in life if you have the courage to dram it, the intelligence to make a realistic plan, and the will to see that plan through to the end."


- Sidney A. Friedman   

  quoted in John McCabe's book,  

Igniting Your Life  




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   



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Back to School This Fall  



all is our favorite season here on the Mendocino coast. Join us for classes and enjoy mild and pleasant weather, with many warm sunny days that make biking, hiking, and beachcombing especially delightful. Of course, we know the main reason for coming to Fort Bragg will be to experience the educational opportunities here at Living Light. As usual, we've got a lot going on! Besides our popular Gourmet Raw Food Chef training beginning September 29 through November 9, Fall is the perfect time to add to your knowledge and take both of our Pastry Arts classes this November. And to end our very busy year, Drs. Rick and Karin Dina will teach the complete Science of Raw Food Nutrition Educator Certification series from November 24-December 9.The Dina's Science of Raw Food Nutrition Tour continues this September and October, and Dan and Cherie will head for Florida with the Raw Food Revolution Tour immediately following catering the bountiful gourmet raw food dinner at World  Vegetarian Day on October 6 in San Francisco.

Raw is Rad: Kid Friendly RecipesWe're happy to share something especially fun with you this month, Cherie's brand new kids recipe ebook, Raw is Rad: Kid-Friendly Recipes, just in time for back-to-school. Download the entire e-book (a $14.95 value) and enjoy dozens of delicious and nutritious kid-tested recipes that will bring smiles to the faces of all the kids in your life. We're also featuring articles and interviews with Cherie in two new online publications, VegWorld and Living Foods Magazine (coming in Oct/Nov), and a link to her complete audio interview with Steve Prussack during the recent Veganpalooza event.

In other news: Living Light instructor Jennifer Cornbleet has just released an updated version of her Amazon best seller Raw Food Made Easy, complete with nutritional information, and new sections on green smoothies, raw on the go and much more - see details below. And we're sure you'll delight in Terilynn Epperson's interview with Sam Romano, a very young Living Light graduate who, we predict, will make a big splash in the raw food world. We're also including a couple of important updates from the Organic Consumer Association about GMOs and your right to know! 


Kristin Suratt, PR Director and the entire Living Light Team


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2012 Living Light Courses -
from September to December and beyond!

We are delighted to announce that our 2013 course schedule is now available - click here for details.

food banner

If fall means back-to-school for you, it's the perfect time to take classes here on the Mendocino coast. The weather is generally picture perfect and you can enjoy our beautiful location while you learn - Start September 1!

Raw Culinary Arts Associate Chef and Instructor Certification™ starts September first.

Raw Culinary Arts Associate Chef and Instructor™ Series
September 1 - September 22

Gourmet Raw Food Chef Certification
September 29 - November 14

Science of Raw Food Nutrition with Drs. Rick and Karin Dina
November 24 - December 9

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

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pastry pastry banner
Pastry Arts-Unbaked!™ Courses    
Pastry I November 11-14
Pastry II November 17-20


As autumn approaches, the holiday season is just around the corner
. Entertaining and celebrating can be challenging at this time of year. Perfect time to introduce your family to planet friendly, gluten free, delicious treats so tempting it will be hard for them to believe no refined sugar or flour are part of the recipe.
As an Associate Chef and Instructor graduate, you can prepare for the holidays with a Pastry Arts certification from Living Light. We are offering our extremely popular Pastry Arts - Unbaked! I class
November 11-14. This class gives you all the confidence you'll need to make all of your favorite, mouth-watering raw desserts and treats.

Class 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. This course will help demystify the secrets of choosing the right sweeteners and fats for a variety of classic pastry recipes. As a pastry arts student, you'll learn to create a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising health. Practice your cake decorating skills, too. You'll be amazed by all that you can do!

After completing Pastry Arts-Unbaked! you'll be eligible to enroll in our very special advanced Pastry Arts-Unbaked! II class held November 17-20. This class is only offered once a year - just in time for the holidays. Class focus is on gourmet raw vegan dessert recipe development. This course is taught by Living Light chef Vinnette Thompson, who has over 25 years experience as a professionally trained chef and comes to Living Light from Florida three times a year. In this class you'll be encouraged to be creative and dream up your own delicious desserts.

It's not too late to earn your certifications in Pastry Arts-Unbaked! I and
Pastry Arts-Unbaked! II. Enroll in these fabulous classes -click here to register or call our enrollment department today: (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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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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Food Styling

Food Styling for Photography slideshow Pictures speak a thousand words! Now you can learn to design stunning pictures of your foods that will WOW your friends on Facebook, on your blog, and in recipe e-books. Gorgeous food photos can do more to build your reputation and showcase your talent than the most well written description of your foods possibly can. Enroll today and learn the tips and tricks for making your foods POP on the plate and on the page!

Capture the beauty of your culinary creations in photographs - learn how to plate and style your recipes with panache! Now you can learn how to create dazzling dishes especially for photography. Even if your only camera is your cell phone, your raw culinary creations will shine in pictures! Learn the basics of food styling using color, texture, and contrast in this one-day hands-on workshop. We will explore saucing, building height and movement, the positive use of negative space, and how to prepare food for photography. You'll learn elements of design, including how to choose appropriate tableware and props, and how the perspective of the camera influences what you see in your photographs. This class is for anyone who loves food and wants to share food photographs with others. Read Terilynn Epperson's blog post about the class on The Chef Experience!

Sunday, October 14

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!
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Chef Referral
Take Advantage of our Chef Referral Service and HIRE THE BEST


Living Light Graduates  

Whether you're looking for a highly trained chef or exceptional educator, we've got just the person for you! We invite you to post employment opportunities on our website free of charge, and get your message out to our extensive database of certified raw food chefs and raw food nutrition experts. Our graduates are well trained professionals who have much to offer. Find just the candidate you're looking for and enjoy the benefits of our Chef Referral Service today.


At Living Light, we send our graduates out into the world with the most respected raw culinary training available. After graduation, we support them in a variety of ways for both personal and professional development. All of our graduates are invited to utilize our chef referral service to help them find jobs in their chosen field, so whether you would like to add gourmet raw vegan recipes to your existing menu or are looking for a nutrition educator, a personal chef, pastry chef, or someone to help you design a raw food kitchen, Living Light's Chef Referral Service is the place to find and hire the best trained chefs in the business.


Prospective employers are invited to fill out one of our two job listing forms for temporary/permanent positions:

Commercial Chef Job Listing Form

Private Residential Chef Job Listing Form


Graduates are invited to fill out the request form to receive a full description of current job postings:

Graduate Request Form

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Weekend Essential Oils Courses

field of lavenderExploring Essential Oils for Healing,
Flavor Enhancement and Prosperity 

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: September 22 and October 20 * 10am-4pm
Tuition: $125 -10% discount when combined with The Essence of Abundance
Prerequisites: None required. This class is open to the public

Total for both classes when taken together: $170 (No other discounts apply)
Call an enrollment advisor at 707-964-2420 to register for one or both courses.

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: October 21 * 9am-1pm
Tuition: $75 -10% discount when paired with The Essence of Raw
Prerequisites: None required. This class is open to the public 

Total for both classes when taken together: $170 (No other discounts apply)
Call an enrollment advisor at 707-964-2420 to register for one or both courses.  

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ORGANIC BYTES from the Organic Consumers Association
Boycott the Organic and 'Natural' Traitor Brands Whose Parent Companies Oppose Your Right to Know

Organic Consumers Association In recent weeks, several public interest groups, including the Organic Consumers Association, Cornucopia Institute,, and Natural News, have pointed out the gross hypocrisy and greed of large food and beverage corporations selling billions of dollars of organic and natural food, while meanwhile bankrolling the industry opposition to GMO labeling. These organic and "natural" traitor companies and brands include: Kellogg's (Kashi, Bear Naked, Morningstar Farms); General Mills (Muir Glen, Cascadian Farm, Larabar); Dean Foods (Horizon, Silk, White Wave); Smucker's (R.W. Knudsen, Santa Cruz Organic); Coca-Cola (Honest Tea, Odwalla); Safeway ("O" Organics); Kraft (Boca Burgers and Back to Nature); Con-Agra (Orville Redenbacher's Organic, Hunt's Organic, Lightlife); and PepsiCo (Naked Juice, Tostito's Organic, Tropicana Organic). All of these companies are profiting from the sale of billions of dollars of their proprietary organic and "natural" food brands while at the same time funneling large sums of money to the Monsanto-led campaign to defeat the November 6th GMO labeling ballot initiative (Proposition 37) in California.

We need to send a clear message to these traitor brands, in the only language they understand: lost profits and lower sales. Today, the Organic Consumers Association and are formally calling for a boycott of 7 organic and "natural" brands.

Organic Bytes is a publication of Organic Consumers Association.


Stop Syngenta's Insecticidal 'Bt' Genetically Engineered Corn

Take Action!

Four Reasons to Avoid Non-Organic Corn and Processed Foods Containing Corn or Corn-Sweeteners:

1. GMO "Bt" corn produces its own insecticide. It kills bugs, bad bugs and good bugs alike, including beneficial insects like honeybees, ladybugs and butterflies.

2. Inhaled Bt has caused severe allergies in farmworkers while GMO Bt corn pollen has reportedly killed citizens in the Philippines. Besides setting off serious allergies in farmworkers inhaling Bt, in 2003, five people living around Bt corn fields in the Philippines died and dozens became ill with fever and respiratory, intestinal and skin problems. Subsequently, 38 individuals had their blood analyzed and all were positive for antibodies specific to Cry1Ab, suggesting an immune reaction to genetically engineered Bt toxins.

3. GMO Bt corn livestock feed kills animals. In 1996, Syngenta abruptly terminated a US Bt corn feeding study after four cows died in two days. Later, Syngenta paid a German farmer 40,000 euros in partial compensation for dead cows, decreased milk yields, and vet costs incurred during authorized field tests from 1997 to 2002.

4. More than 80% of women and their unborn children have GMO Bt toxins in their blood! Most Americans probably have no idea how much corn they're eating, but with all the high-fructose corn syrup, corn oil, and food from animals raised on corn, it's little wonder that so many of us have GMO Bt toxins coursing through our blood.

Please, encourage everyone you know to stop eating non-organic corn and help get this stuff banned - or at least labeled!

There are already 16 different GMO Bt varieties of corn cultivated in this country - even though many other countries ban Bt crops. Now, Syngenta wants another approved

Stop Syngenta's Insecticidal Genetically Engineered Corn!

Organic Bytes is a publication of Organic Consumers Association.


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World Vegetarian Day
in San Francisco
Oct 5-8

Cherie will join an illustrious group of presenters at the 13th Annual World Vegetarian Day Celebration in Golden Gate Park. Attendees may go to the weekend event only or sign up for a four-day package October 5-8 which includes admission to the 40th Annual International Vegetarian Congress. The Congress is held in countries around the world so this will be a rare opportunity to attend here in the United States. On Saturday October 6, in the Hall of Flowers main auditorium, Cherie will give a culinary demo at 10:30 AM -12:00 PM and Living Light Culinary Programs Manager Martine Lussier will be on hand to help prepare the scrumptious gourmet raw vegan meal that evening!

World Vegetarian Day Menu
Catered by Living Light Saturday 6:30 PM   
  • Hibiscus Wine Cooler (non-alcoholic) 
  • Creamy Red Bell Pepper Chipotle Soup with Corn Bread and Chimichurri Herb Butter 
  • Arugula and Anjou Pear Salad with Sweet Dijon Dressing  
  • Quiche Tartlets with Sun-Dried Tomatoes, Capers and Caramelized Onions 
  • Tiramisu to Live for 

Event venue:
San Francisco County Fair Building in Golden Gate Park

Entrance at 9th Avenue at Lincoln Way, next to the Arboretum

$10 at Gate per day; Free for Children under 12, Students with ID and Seniors over 65


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

Saturday & Sunday, 6:30 p.m
. $26 per person. Payment in advance: Click here for reservations.
Sunday: Gourmet Vegan Cuisine Catered by Chef Barry Horton of Local Love Catering.

To register for FOUR-DAY PACKAGE:
Contact Donna Zeigfinger: or
Telephone: 301-299-5666  

For more event information and updates, click here.
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Raw Food Revolution Tour in Florida

Dan and Cherie are taking the Raw Food Revolution Tour to Florida this October. Highlights include talks and demos at Hippocrates Health Institute, Paradise Farms, and Whole Foods in Pembrook Pines-other venues announced soon! Hippocrates Health Institute, founded by Ann Wigmore and Viktoras Kulvinskas, M.S., and currently operated by Drs. Brian and Anna Maria Clement, Ph.D., L.N.C., is the perfect location to enjoy the natural beauty and harmony of nature while learning how to live a healthy and happy life. Paradise Farms is a popular venue situated in a park-like sanctuary offering wellness workshops and events on a variety of health topics. Events will fill up quickly, so make your reservation today!



Dan Ladermann and Cherie Soria
Dan Ladermann & Cherie Soria 
Hippocrates Health Institute
Tuesday, October 9, 2012

Raw Foods for Health, Beauty & Longevity
Talk and Demo 7:00 PM - 8:30 PM  
(Includes demo and samples of Zucchini Hummus) 
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 general admission
Free for Hippocrates Health Institute program participants (RSVP requested)  

Whole Foods in Pembrook Pines
Wednesday, October 10, 2012
Raw Foods for Health, Beauty & Longevity 
Talk and Demo 7:00 - 8:30 PM 
(Includes demo and samples - Chocolate Mousse)
Whole Kids Foundation Same description as above.
Cost: $20 general admission.
Proceeds will be donated to the Whole Kids Foundation.
Whole Kids Foundation's mission is to improve children's 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 Melanie Haraldson
Phone: 954-392-3518

Location To Be Announced 
Thursday, October 11, 2012
Raw Foods for Health, Beauty & Longevity 
Talk and Demo 7:00 - 8:30 PM 
(Includes demo and samples - Chocolate Mousse)
Same description as above.
Cost: $20 general admission  
Click here for the latest updated information.

Paradise Farms 
Friday, October 12, 2012
Feast, Lose Weight, Gain Energy with Raw Foods 
Talk and Demo 7:00 - 8:30 PM
Zucchini Hummus(Includes demo and samples of Zucchini Hummus)
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.
(No charge if enrolled in Saturday's Sensational Soups in Paradise )
Register through Paradise Farms' website.

Paradise Farms 
Saturday, October 13, 2012
Forget Cooking! Sensational Soups in Paradise  
Demo 10:00 AM - 12:30 PM
(Menu: Creamy Red Bell Pepper Chipotle Soup with Cashew Yogurt, Lemony Zucchini Bisque and Garden Blend Soup)
Discover the amazing flavor and high-nutritional value of this trio of raw vegan soups. Living Light Culinary Institute Founder and Director Cherie Soria will introduce you to flavor dynamics and how to balance contrasting flavors and textures; skills that apply not only to soups, but to sauces, dressings and other foods you prepare, whether cooked or raw. Simple recipes for busy people will be demonstrated.
Cost: $55. ($100 couples)
Register through Paradise Farms' website.  
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Drs. Rick and Karin Dina, D.C.New Venues Added to Science of Raw Food Nutrition Tour

Portland, Seattle, Ramsey, NJ, WashingtonD.C.Drs. Rick and Karin Dina, D.C. will teach Science of Raw Food Nutrition™ I at:

People's Coop
in Portland, Oregon Saturday, September 29
Bastyr University in Kenmore, WA
Sunday, September 30
Private home in Ramsey, New Jersey
Saturday, October 20
(location provided when you register for class)
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 and essential fatty acids
* Blood sugar regulation and pH balance  
* Anti-inflammatory nutrition and weight management
* Anti-aging and longevity 
* How cooking affects nutrients
* And much more!  
Learn complex 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!  
Brenda Hinton to teach FUNdamentals of Raw Living Foods in Bali
Brenda Hinton
Brenda Hinton

Learn how to make raw food FUN and delicious the Living Light way
! Join Living Light chef/instructor Brenda Hinton in a beautiful, exotic locale: Fivelements Puri Ahimsa in Bali! Cherie taught a workshop there last year, and can attest that it is an absolutely spectacular locale - a beautiful world class healing retreat. Treat yourself to an extraordinary experience and attend the most comprehensive introductory course in raw food preparation in paradise!

Required text: Angel Foods: Healthy Recipes for Heavenly Bodies by Cherie Soria

Fivelements Puri Ahimsa resortDate: October 20-21
(2 half days)

Fivelements Puri Ahimsa, Bali Indonesia

Tuition: $375 plus Bali taxes.
Includes a delicious organic raw vegan buffet lunch
Registration and accommodations:

FUNdamentals of Raw Living Foods provides comprehensive instruction in raw food cuisine - it is the foundation of all of our curriculum at Living Light, and 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 - from 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:
  • Nut cheese and Pizza Flax Crackers 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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Ann Wigmore Memorial Conference 


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

- Dr. Ann Wigmore   


Vilnius Congress Palace
September 19-20, 2012  
Vilnius, Lithuania

Ann Wigmore (original name Ona Varapickaitė) was born in Kruopiai, Lithuania on March 3, 1909. In 1922, at the age of 13, she moved to America to join her parents, who were already living in Massachusetts.

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

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

"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 than I wrote my first book, Angel Foods, and with the encouragement of Viktoras Kulvinshas, started the world's first gourmet raw vegan culinary school, Living Light Culinary Institute. Dr. Ann lives on in the thousands of people from over 50 countries who have trained with me as a result of her inspiration and encouragement."
- Cherie Soria 

If you can't make it to the Memorial Conference in Lithuania, you can still honor Ann Wigmore's memory and show your gratitude for her contribution to the world with a generous gift to help pay for the memorial statue and other related expenses.
Donate to the Ann Wigmore Memorial Education Fund 
Ann Wigmore Memorial Conference
Vilnius Congress Concert Hall, September 19-20, 2012
Conference: "Living Foods and it's effect on Degenerative Disease"
Klaipeda University, September 21, 2012
Ann Wigmore Festival of Life and Commemoration
Kruopiai, September 22, 2012
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Cherie in the Media
Interviews, Blogs, Recipes and Articles - Stay Tuned!


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

Vegworld Magazine
Cherie has recipes in the current issue of Steve's newest venture, VegWorld  Magazine-download the iTunes app for iPad and sign up on for updates on the launch of the online publication on other platforms.

Living Foods Magazine And don't miss an enlightening interview with Cherie in the Nov/Dec issue of Australia's brand new online Living Foods Magazine. Subscribe free right now and get started with the informative Sept/Oct issue at

Cherie is a guest blogger on Kevin Gianni's Renegade Health site every month.


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GradSuccessLiving Light Graduate Success Story: Sam Romano
Interview with Terilynn Epperson


Sam Romano Living Light Gourmet Raw Food Chef and Pastry Arts graduate Sam Romano is a 21-year old from Bartlett, IL a small town outside of Chicago. Sam had been a vegetarian for four years before he discovered the raw food lifestyle. After high school Sam dove into researching nutrition. He discovered raw foods when he was a student at The Institute for Integrative Nutrition in New York, and from there he decided he wanted a career as a holistic health counselor. He took a course at the Tree of Life and very quickly made the decision to take his culinary career to the next level by attending Living Light Culinary Institute. His goal is to open his own raw business selling high-quality raw food, super foods, juices, smoothies and raw meals.


How did you get interested in raw foods at such a young age?
It was really a long gradual process. In elementary school, my doctor said I had A.D.D. and gave me drugs to help me. After going through three different ones including Ritalin and Adderall, I felt dizzy and could not talk. I never liked taking them and stopped very quickly. Then the doctor told me to stop eating Red dye 40, a food coloring, that I was consuming everyday, in High-C Fruit Punch. After that I started reading all the labels on the food I ate.


In high school, a friend went to India and came back a vegan, and showed me animal cruelty videos. I was so shocked and became conscious that the meat on my plate was an animal that probably didn't have a good life. So I was vegetarian for four years, and just this summer I started eating superfoods like hemp, spirulina, Goji, chlorella, and cacao and to help me get off of dairy and eggs and move towards becoming a nutritarian.


What is a nutritarian?
A nutritarian is someone who is on a nutrient dense diet, and only eats things that have beneficial vitamins and minerals.


How long have you been eating raw food diet?
I've been high raw for 10 months.  A lot of days 100%, although I sometimes eat beans and whole grains, sweet potato and acorn squash when they are in season.


Read more...  

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Living Light Graduate Recipe Book
Raw Food Made Easy for 1 or 2 People Revised! 


Raw Food Made Easy for 1 or 2 People, by Jennifer Cornbleet We're excited about the new edition of Jennifer Cornbleet's best selling book Raw Food Made Easy for 1 or 2 People Revised! Jennifer has been an instructor here at Living Light for many years, and we are always impressed with her talent and organizational abilities, as well as the delicious recipes she creates. They are all easy-to-prepare, yet sophisticated. We know you'll adore her new additions to the book. She has expanded the original to include more than 50 new recipes, and every recipe now includes nutritional information including calories, protein, fat, carbohydrate, fiber, and sodium.

This book shows you how to make delicious, simple, uncooked vegan dishes in less than thirty minutes. Perfect for one or two people, each recipe uses a minimum of ingredients and effort-it's easy to try your hand at raw food recipes without investing in a lot of equipment! New chapters include fabulous ultra-healthy and incredibly delicious Green Smoothies, Raw on the Go and more, including expanded sections on Advance Preparation and
Easy Snacks.

"Jennifer Cornbleet has a way of giving people exactly what they want and need: no-fuss, everyday recipes that are simple to make using ingredients that are easy to find. Whether you hate to cook and are all thumbs in the kitchen or you are an accomplished home chef, you can have fun making and eating these delicious health-promoting recipes again and again."      

-Cherie Soria

Other new sections in the updated edition include:  

  • Fruit Dishes - more fruit-based, adult and kid-friendly dishes such as sweet and creamy Papaya-Banana Breakfast Pudding.
  • Special Salads - from simple to exotic - wonderful new recipes for extraordinary salads to enjoy and share.
  • Sophisticated Dressings - Turn a plate of raw vegetables into an elegant appetizer or main course salad with new recipes like Fig Dressing and Sweet and Savory Mango and Red Pepper Dressing.  

Here's what Jenny says about the book:


"I've removed all the obstacles and taken the 'thinking' out of raw food preparation. The equipment and ingredient lists are always short, and the results are always delicious. Every recipe in this book can be made in less than 30 minutes. Some are ready in as few as 5 minutes, including some incredible desserts like my amazing 5-minute Chocolate Cake!" 


Cream of Tomato Soup Cream of Tomato Soup 

For an all-American soup, try this!


3 tomatoes, chopped
1/4 cup water
1/2 teaspoon crushed garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 avocado, chopped
2 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill or basil, or 1/2 teaspoon dried

Put the tomatoes, water, garlic, onion powder, and salt in a blender and process until smooth. Add the avocado and olive oil and blend again until smooth. Add the dill and blend briefly, just to mix. For a chilled soup, refrigerate for 30 minutes before serving. Stored in a sealed container in the refrigerator, Cream of Tomato Soup will keep for 2 days.  


Purchase book now

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July Employee of the Month: Lesley Vanderhoof 


Lesley Vanderhoof - July Employee of the Month In July, Living Light honored Lesley Vanderhoof as our Employee of the Month.  Aside from her job as Infusionsoft Coordinator, Lesley served as tour coordinator for the Summer Raw Food Revolution Tour and the Dina's' Science Tour this year.
Lesley's coworkers say she is intelligent, focused and forthright. They describe her as pleasant, humorous and fun loving. Despite always having a lot on her plate, Lesley gracefully lands on her feet.
Lesley joined Living Light in 2009 as an accounting assistant and became the coordinator for the Infusionsoft portion of the Living Light Chef Showcase. She is now a part of the Student Services department, and has been instrumental in organizing tours and spearheading the Infusionsoft program. She is hardworking, a quick learner, and highly organized.
Lesley's goals are simply to obtain serenity and happiness and to contribute to society.  Lesley describes herself as compassionate, reliable and possessing a good sense of humor. She is extremely compassionate as evidenced by her generous care giving of her elderly neighbor Alice. Lesley has also given a lot of her time to worthy organizations, including nursing homes, 4-H and Ronald McDonald House.
Besides enjoying knitting, crocheting and taking pictures, Lesley likes watching rugby and boxing. Lesley is greatly appreciated by staff and management and is a wonderful asset to Living Light International. We all love and appreciate her very much and believe she is richly deserving of this award.


The Living Light Family

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August Employee of the Month: Oscar Tamayo  


Oscar Tamayo - August Employee of the Month Living Light honored Oscar Tamayo as our Employee of the Month August. Oscar joined the kitchen staff as a utility worker in January and immediately endeared himself to us. He is reliable, well organized, enjoyable to work with and always wears a smile. His wonderful attitude and caring nature make Oscar a perfect addition to the Living Light kitchen staff who say they appreciate his respectfulness and good humor.  

Oscar's teammates say he is always happy, smiling, friendly; hard working, courteous and kind. He is responsible, enthusiastic about his job and is always calm and grounded-even in stressful situations. Oscar has a great work ethic, and like his uncle Robert Tamayo, and Living Light founder Cherie Soria, Oscar's family comes from Mexico.

Oscar's goals are to continue his education, to travel, and to become a better person every day. He enjoys a variety of activities, including disc golf, which is similar to golf, but uses Frisbee-like discs instead of golf balls. He also likes fishing and listening to Reggae music. Oscar says he loves working at Living Light because of the people.

Oscar is genuinely appreciated by all his friends at Living Light; he is an amazing asset our company and everyone agrees, he is well deserving of this award.


The Living Light Family

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Meagan Ricks Meagan's Back! 


One of our favorite Living Light graduates and talented raw food chef Meagan Ricks has rejoined Living Light. Formerly Pastry Chef here, Meagan will take on some new duties, including Assistant Demo Coordinator, and will resume her role as a very talented and knowledgeable instructor. We're so glad to have Meagan back home again with our Living Light family. :)

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recipeRecipes from Living Light

Here are a couple of kid-approved recipes we know your kids will enjoy. Be sure to check out the great selection in our new ebook, Raw is Rad: Kid-Friendly Recipes, too. We're making it available to newsletter subscribers on a limited basis - we recommend that you read it with your kids, and let them choose their favorite recipes for breakfast, lunch, dinner, snacks and desserts. We know that the quickest way to a kid's heart is with tasty, healthful treats that are colorful and fun to make and eat!

bananas Bananas! I Scream 
Yield: 4 cups (3 servings) 
5 bananas, peeled and frozen 
  1. Run the frozen bananas through a Champion or Green Star juicer outfitted with the homogenizing plate.
  2. Store frozen bananas in a sealed container in the freezer for up to two months. Once the frozen bananas are transformed into ice cream, it can be stored in the freezer for several hours before it freezes solid, making it impossible to serve. Once frozen solid, the ice cream will need to thaw slightly before serving.
  3. Top with Raspberry Sauce (see recipe, below).

raspberries Raspberry Sauce 

Yield: 1 cup (4 to 6 servings)

2 cups raspberries, fresh or frozen (see note)
½ cup agave nectar 

  1. Put the raspberries and agave nectar in a high-powered blender and blend until smooth.
  2. Transfer the blended mixture into a nut milk bag.  Wearing gloves gently squeeze the raspberry mixture, as the nut milk bag will capture the little seeds from the raspberries.
  3. Store the raspberry coulis in a sealed glass jar or squeeze bottle in the refrigerator for up to four days. 

If fresh raspberries are not available, use organic frozen raspberries that have been thawed and drained.


Chocolate or Carob Fudge Bars

Yield: 1½ cups (3 servings)

1 avocado, peeled and seeded
6 tablespoons cocao powder or carob powder
¼ cup agave nectar
2 tablespoons evaporated cane sugar
½ teaspoon vanilla extract
⅛ teaspoon cinnamon
¼ cup purified water 

  1. Combine the avocado, cocoa or carob powder, agave nectar, evaporated cane sugar, vanilla extract, and cinnamon in a high-powered blender with the water, and process until the mixture is smooth.
  2. Pour mixture into popsicle molds and freeze until firm, about 4-6 hours.
ebookDownload Cherie's e-book, Raw is Rad: Kid Friendly Recipes here.

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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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Thank you for reading our newsletter! 

Help us make Healthy Living Delicious around the world!
Please send Living Light emails and videos to friends, family and colleagues - We're always "sprouting" new ideas and we love to share them and see them grow!  Please share this newsletter with your social networks by using the "share" button or send to your friends using the Forward email link at the very bottom of the newsletter.

Living Light International

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