Living Light Wins!
Spring Ahead!

The Living Light Difference

The Living Light Difference

(click image to go to video page)


Inspirational Quote


"Reality is like a bud that keeps opening. The petals keep revealing themselves. It's not as if that bud becomes something that it wasn't before. It just keeps showing its potential."


- Adyashanti

quoted in John McCabe's book, Igniting Your Life

Igniting Your Life

This Month's Featured Recipe

Coconut Almond Joyous and Chocolate Date Nut Caramel Truffles

Chocolate-Date-Nut Caramel Truffles


Living Light Cafe


Living Light Gift Card

Living Light Gift Card

The green, renewable, reuseable payment option.

Give it to a friend or family member - makes a great gift anytime of year. Or reward an outstanding employee for great service.

Valid at all of our four businesses:
- Living Light Culinary Institute
- Living Light Marketplace
(instore or online at
- Living Light Cafe
- Living Light Inn

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


Marketplace for March


Cuisinart Ice Cream Maker

Cuisinart Ice Cream Maker

The fully automatic Cuisinart Pure Indulgence makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes. It's easy - an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed metal styling is simply sensational.



Pink Mini Cuisinart Food Processor

Pink Mini Cuisinart

The Mini-Prep Plus is the perfect little helper for small food preparation, from chopping herbs to fine chopping small batches of veggies, nuts or seeds and making quick paste. Designed in Italy with the same look as Cuisinart's PowerPrep Plus, the Mini-Prep Plus' sleek touchpad controls afford easy cleaning and an elegant look. Features: 24 oz work bowl with handle, dishwasher-safe parts, stainless steel blade with sharp and blunt edges, spatula, instruction/recipe book, limited 18-month warranty.



OXO Stainless Steel Salad Spinner

OXO Salad Spinner

Dry greens and herbs with easy, one-handed operation. Patented pump mechanism and brake button; clear lid. non-slip ring keeps bowl steady; basket and non-slip bowl. Top-rack dishwasher safe. Measures 10 by 10 by 7.2 inches.



Springform Pan 13x9

Pan Springform 13" x 9"

Kaiser's Noblesse non-stick rectangular 9" x 13" springform pan that's great for preparing large dishes for a big family or celebration. Lifetime warranty on springform buckles. Made in Germany.



Springform Pan 12x5 Loaf

Springform Pan 12x5 Loaf

The Noblesse Loaf Springform Pan is a 7-cup loaf pan that allows you to make lasagna, tortes and cheesecakes with ease. This springform loaf pan is made with commercial weight steel. It has a 2-layer nonstick coating on the interior and exterior which allows for quick and easy release of food. Made in Germany. Dimensions: 5 in. x 12 in.



Glass-bottomed 10" Springform Pan

Glass-bottomed Springform Pan 10"

10" Springform pan with a see-through glass bottom by Kaiser.



Square 9" Springform Pan

Square Springform Pan 9"

Kaiser's La Forme 9" non-stick square springform pan - Rawsagne anyone? They've combined Kaiser's heavy-duty La Forme quality with the modern comfort of the latest non-stick technology and scratch-proof enamel surfaces. Comes with a recipe booklet and 10-year manufacturers' warranty. Made in Germany.



Wilton 6" Springform Pan

Wilton 9" Non-stick Springform Pan

Superior non-stick performance, serving convenience and elegant design--you get it all with Excelle Elite®. Its reinforced coating on durable steel makes food release and cleanup exceptionally easy. 10 year warranty. Dimensions: 6 x 2 3/4 inch.



6" Springform Pan

6" Springform Pan

6 in. Springform Pan. Classic round springform pan that's great for desserts and savory layered dishes. We have them available in several sizes.



4" Springform Pan

4" Springform Pan

Non-Stick Springform 4 Classic round springform pan that's great for desserts and savory layered dishes. We have them available in several sizes.



Chocolate Rose Mold

Chocolate Rose Mold

These bar molds by CK Products are made of FDA approved plastic. They're suitable for chocolate and many other uses. Do not use for hard candy or other hot ingredients. Not dishwasher safe.



Pink Spatula

Pink Spatula

Silicone and wood, spoon style spatula. Heat resistant to 450 degrees.



Raw for Dessert

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!



Ojio Cacao Powder

Ojio Cacao Powder

Ojio Organic Cacao is grown in Ecuador, where our farmers and artisans employ sustainable practices, meticulous organic farming methods, and the practical knowledge of old and new world chocolatiers to present you with the finest Cacao products.



Strawberry Flavor Extract

Strawberry Flavor Extract

Medicine Flower Flavor Extracts are for culinary, scent and cosmetic applications and are wheat- and gluten-free. A very few drops are needed to flavor anything from shaved ice, tea, coffee drinks and bubble tea to ice cream, desserts and smoothies. Try a drop or two in your drinking water with ice for a refreshing gourmet treat! Medicine Flower Flavor Extracts are also suitable for scenting massage oils, balms, bath oils, soaps and candles.



Black Cherry Flavor Extract

Black Cherry Flavor Extract

Medicine Flower black cherry flavor extract.



White Chocolate Extract

White Chocolate Extract

White Chocolate flavor extract by Medicine Flower, for culinary use.



Bulgarian Rose Extract

Bulgarian Rose Extract

Bulgarian rose extract by Medicine Flower, for culinary use.



Walnut Flavor Extract

Walnut Flavored Extract

Walnut flavor extract by Medicine Flower is great for flavoring your deserts!



  Raspberry Flavor Extract

Raspberry Flavored Extract

Raspberry flavor extract by Medicine Flower is great for flavoring your deserts!


Spring Ahead! - Fast Forward Your Health, Career and Culinary Goals with Living Light!

Nothing like Spring to get us thinking about moving forward into a new season of creativity and inspiration. We're excited to announce that Living Light won Best of Raw in three categories at the Raw Living Expo in Sedona this month. Winning in these important categories is quite a thrill, especially since Cherie's Keynote address at the event was all about inspiring people to move forward and create the life of their dreams in this incredible field of raw vegan foods - the possibilities are limitless!

Cherie and Dan at the Best of Raw Awards Gala - photo by Mixtress HavaWe know you'll want to enroll in the best raw culinary training program in the world, and we've got a stellar lineup of courses for the rest of the year - a sampling included in this newsletter. To make it easier for you to choose the programs, certifications and courses that best fit your lifestyle, we've included links under each of the course descriptions, so that you can set up a phone or Skype meeting with our student services experts - they are ready with answers to all of your questions. Nothing like a personalized guide to help you move into the future of YOUR dreams! Speaking of living your dreams, you'll enjoy this month's graduate success spotlight on Sequoia Cheney and her fast growing business Wonderfully Raw Gourmet, originators of yummy Coco-Roons.

The Raw Rocks! Tour celebrating the publication of Raw Food For Dummies continues to California in March, with lots of stops around the state. Dan and Cherie are looking forward to meeting many of you along the way. Check our tour page for times and dates. And of course, if your dreams include dreamy sweets, Cherie has included her delicious recipe for Chocolate-Date-Nut Caramel Truffles - perfect for Easter, St. Patrick's Day, or a special guilt-free treat anytime. Great recommendations for other dessert recipes and equipment hand selected from Living Light Marketplace, too. Happy Spring everyone!

Kristin Suratt, PR Director and the entire Living Light Team
2013 Upcoming Courses

Excited about learning gourmet raw vegan cuisine and nutrition with the expert professionals at Living Light? We'd love to help you select the right courses, certifications and packages to support your personal and professional goals, and help you make choices that work best with your schedule and pocketbook - you can start with our one day FUNdamentals of Raw Living Foods™ class for as little as $375!

Click here to see a chart of all of the required courses for all of our certification programs, or take a look at some of our most popular courses and certification programs coming up:

Raw Culinary Arts Associate Chef and Instructor™ Series

5 courses (Seven 2013 Sessions still available)
March 9-29
Enchiladas VerdurasApril 6-26
May 26-June 14
June 22-July 12
August 10-30
September 7-27
October 5-25

Raw Culinary Arts Associate Chef and Instructor Training™ is the foundation for all of our other culinary certification programs. You'll learn to prepare delicious, nourishing recipes including a variety of popular comfort foods like fresh garden pizza, burgers, lasagna, pasta, enchiladas, wraps, quiche, breads, pies, cakes, candy, and other gourmet delights. Learn recipe development, recipe writing, flavor dynamics, gastronomy, instructor training, and very importantly, how to present a professional culinary demo!

Interested, but want to learn more?
Click Here to set up a phone or Skype call with our enrollment advisors!

Gourmet Raw Food Chef Certification™

10 courses (Three 2013 Sessions still available):

April 6 - May 23
June 22- August 8
SushiOctober 5-November 15

If you want to master gourmet raw vegan cuisine for personal enrichment or plan on a career in raw vegan cuisine, you'll want to complete our gourmet raw food chef certification, which includes three advanced courses in recipe development - learn all about ethnic fusion, spa cuisine, flavor balancing, catering for the public, pastry arts and food styling for your brochures, website, and social media!

Interested, but want to learn more?
Click Here to set up a phone or Skype call with our enrollment advisors!

Platinum PackagePlatinum Package

14 Courses
(Three 2013 Sessions still available):
April 6 - June 8
June 22 - August 24
October 5 - December 15

If you want the very best, our complete Platinum package is simply the "crème de la crème" of our curriculum. Available just three times a year, the comprehensive package includes the best raw vegan culinary education enhanced by gourmet raw vegan dessert production, complete instructor training, and certification in the Science of Raw Food Nutrition™.

Interested, but want to learn more?
Click Here to set up a phone or Skype call with our enrollment advisors!

Pastry Arts-Unbaked!™ I


Four 2013 Sessions still available:

April 1-4
April 29 - May 2
June 16-19
July 15 -18

Create Delicious Desserts for Your Family All Year Long!

Celebration foods are the perfect opportunity to introduce your family and friends to delicious gluten free treats so tempting it's hard to believe no refined sugar or flour are included in the recipes.
  • 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!™ I graduates are eligible to enroll in our advanced Pastry Arts-Unbaked!™ II class held November 23-26, 2013.

Interested, but want to learn more?
Click Here to set up a phone or Skype call with our enrollment advisors!

Food Styling

Green Salad1-Day Course

(Seven Classes still available):

March 24
April 21
June 9
July 7
August 25
September 22
October 20

Note: Food Styling is now a required course for gourmet raw food chef certification.

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!

Interested, but want to learn more?
Click Here to set up a phone or Skype call with our enrollment advisors!

Become a Science of Raw Food Nutrition Educator!

Drs. Rick and Karin Dina5 Courses (Four 2013 Sessions still available):
March 7-23
May 25-June 8
August 17-24
November 30-December 15

Living Light instructors, Drs. Rick and Karin Dina, D.C. have developed and teach this comprehensive and engaging series of classes on the science of raw food nutrition; a series that educates you about the science behind a raw vegan diet and fully prepares you to teach the science of raw food nutrition to others. You may want to take science classes purely for the valuable information you'll learn, but if teaching is part of your dream, you'll want to earn one or both of these valuable certifications.

Whether you choose the Benefits of Raw Food Nutrition Educator Certification™ or complete the Advanced Science of Raw Food Nutrition Educator Certification™, you'll be confident and completely prepared to present scientific knowledge about raw foods to a group - large or small, formal or informal. And both certifications come with a turnkey Powerpoint presentation on DVD so that you'll be both professional and polished right away.

If you'd like to know more about how to be the healthiest you can be, sign up for our Science of Raw Food Nutrition™ series with those inimitable gurus of green - the Drs. Dina! The feedback we get from students about their classes is amazing. Drs. Rick and Karin have a way of making even the most complicated scientific information seem accessible and even fun! And they are both approachable - no question is too complicated or too simple - you'll see!

Enroll now!
Benefits of Raw Food Nutrition Educator Certification™
Advanced Science of Raw Food Nutrition Educator Certification™

Interested, but want to learn more?
Click Here to set up a phone or Skype call with our enrollment advisors!

Living Light Winner of 3 Best of Raw Awards!

Best of RawOn the latest leg of the Raw Rocks! Tour Dan and Cherie made a splash as presenters at the Raw Living Expo in Sedona, and Living Light came away with awards in THREE categories in Best of RAW!

Best Raw Chef Training Program
Best Eco Raw Company

And Living Light also received a special "Peer to Peer" acknowledgement award for: Innovations in Culinary Arts Training. Many thanks to everyone who voted for us! We appreciate your support, and are both honored and delighted to receive these awards.

Raffle Winners at the Living Light booth: 

Products generously donated by The Legacy Companies

Barbara Zagier, raffle blender winner

Barbara Zagier
of Linden, New Jersey:

Winner of an Omega BL630
64 oz. Blender
($600 value)

Dr. Kendra Pearsall, raffle dehydrator winner

Dr. Kendra Pearsall
of Mt. Pleasant, Michigan:

Winner of an Excalibur D900RC 9-Tray Dehydrator
($449 value)

Raw Rocks! logoRaw Rocks! Tour

Cherie and Dan are continuing to tour and celebrate their new book Raw Food For Dummies, and they'll be rocking California next, with stops in LA at the Natural Products Expo West, Google Mountain View Campus, Fusion Café (Chef Rasheed), and Au Lac (Chef Ito), Whole Foods, Yummy LA, and at Casa de Luz San Diego, Living Temple in Huntington Beach, and on to Santa Barbara and points north this March. World Tour will include stops around the east coast, Florida, Chicago, San Jose (Costa Rica), London, Lithuania, Malaysia, Indonesia and other exciting cities in the U.S., Europe and Asia.

Bringing the message of health and vitality to a whole new audience is one of our important missions and we're glad to take it out to a broader public!

Tour dates and times are filling up. Click here for latest updates, and to volunteer or host Dan and Cherie in your area.
Know someone who would love to schedule a raw food event in their community or who would like to attend an already scheduled event?

Contact, or send the link to our tour page to your friends, family, and meet up groups.

More rave reviews for Raw Food For Dummies!

From Gabriel Cousens, M.D., M.D.(H), D.D. (Doctor of Divinity), Diplomate of American Board of Integrative Holistic Medicine, Diplomate Ayurveda, Director of the Tree of Life Center in Patagonia, AZ

Raw Food for Dummies bookThis book is an excellent primer in raw (live-food) cuisine. It is highly effective for inspiring and meeting the need for a friendly, gentle introduction into the raw food lifestyle. The authors (Cherie Soria and Dan Ladermann) have a long and proven track record of guiding people into the many joys of this lifestyle, and their simple, clear instruction is a testimony to their refined understanding. This book will doubtless continue their legacy as it serves to broaden the palette of those seeking to enrich both their kitchens and their lives.

As a holistic physician I especially appreciate the book's careful examination of "Getting Essential Nutrients" in chapter 3. The authors' insistence on supplementing with B-12 (as I point out in detail in my book [...], and their brief expose on the need for vitamin D is precisely the kind of advice a beginner (and actually anyone) needs to ensure long-term success with raw foods! Their concise discussion of essential fatty acids on page 45 is very helpful in attaining a broad overview of this crucial topic. Yes - It is possible to thrive with enduring, radiant health on a raw food diet once one carefully and responsibly addresses some key nutritional issues. Read more

From Victoria Moran, author of Main Street Vegan
Sometimes the "Dummies" guides aren't quite the super-easy presentation of a topic they're purported to be, but this one is true to the series' commitment to showcase new topics in a way anyone can understand. Raw Food for Dummies demystifies raw foods; shows how to make the lifestyle possible for people with lives and jobs and things to do other than open coconuts and blend things in a VitaMix; and is filled with recipes that are as unintimidating as they are delicious. I'm thrilled to add this cook-less book to my cookbook shelf.
Grad Success story: Sequoia Cheney
CEO of
Wonderfully Raw Gourmet

When I was diagnosed with Type 2 diabetes, I intuitively knew there was a way to heal myself using food as medicine. Though I tried the medical model for a few years, including taking medication and following the recommended SAD diet, it just wasn't working for me. I had to listen to my gut - so I began my journey to explore various dietary options. Somehow, through my own intuition and personal research, I discovered Living Light Culinary Institute.

I was drawn to this opportunity and immediately enrolled. When I arrived at school the first day, I felt like I was starting a new life at the age of 56. I have always loved to create good food, but I never considered myself a chef. That sort of title was for my son Eric, who had invested 18 years creating amazing food and establishing himself in the culinary world. From the beginning I felt absorbed in learning and very much a part of a greater movement to bring health and healing to our world. The classes were inspiring, difficult and challenging. We had homework and nearly every day we were creating amazing food that was full of life force. Exploring live food and working towards better health became an encompassing adventure - what a concept!

Coco-RoonsAfter graduating and taking almost every course, I started to teach raw food classes. People came! They loved the classes and the food. My students kept saying "you must get your macaroons on the market." I said, "Oh no, I don't want to start a business at age 56!" Well, after so many people encouraged me, I presented my Coco-Roons to the corporate buyer at New Leaf Markets. She loved them and asked how quickly they could get them in her seven stores. I said thirty days, as I still needed to create a bag and a label! Thirty days later, on January 21, 2011 we debuted in our first stores. Now my Coco-Roons, which come in six flavors, Vanilla-Maple, Cacao Nibs, Lemon Pie, Apple Pie, Almond Strawberry "PBJ," and Brownie are distributed in 1,000 stores! In a month, we'll be introducing a brand new line of savory snack items.

My amazing experience at Living Light definitely changed my life, and gave me the confidence and expertise to courageously start my own successful raw foods company! Thank You Cherie and Dan and the entire Living Light team of wonderful people who make the school and the superior education I received there a reality.

Sequoia CheneySequoia Cheney is a Living Light certified gourmet raw food chef. As the Founder/CEO of Wonderfully Raw Gourmet and creator of Coco-Roons, she is proud that her company has grown in just two and a half short years, and is now distributing deliciously healthy Coco-Roons in a variety of flavors to over 1000 stores nationwide---- and still growing rapidly. Wonderfully Raw, a family business, includes husband Jack Cheney, son Eric Hara, a renowned chef from New York, and daughter in-law Carly Hara.
Recipe from Raw Food For Dummies
by Cherie Soria and Dan Ladermann
Chocolate-Date-Nut Caramel Truffles
Coconut Almond Joyous and Chocolate Date Nut Caramel Truffles
Yield: 15 servings

  • 2 cups pitted and packed dates, divided
  • 1 cup raw pine nuts or cashews
  • 1 teaspoon vanilla extract
  • 1/2 cup unsulfured raisins
  • 1/4 cup coconut oil, warmed to liquid
  • 5/8 cup unsweetened raw cacao powder
  • Pinch of cinnamon
  • 30 raw pecan halves for garnish

  1. For the caramel, loosely separate the dates and place 1 cup of the dates, the pine nuts, and the vanilla in a food processor outfitted with the S blade. Process until smooth. Place in the freezer for 10 minutes while making the fudge.

  2. For the fudge, place the remaining 1 cup of dates along with the raisins and coconut oil in a food processor outfitted with the S blade. Process until smooth. Add the cocoa powder and cinnamon, and process again for a few seconds until the cacao powder is fully integrated. Don't overprocess or the mixture will become oily.

  3. Roll the caramel into balls, using 1 teaspoon of the mixture for each. Do the same for the fudge, also using 1 teaspoon of mixture for each ball.

  4. Using your thumb, make a depression in the center of each ball of fudge that's large enough to hold a ball of caramel. Place a ball of caramel into each depression.

  5. Press a perfect pecan half on top. Repeat this process until all the candies are formed and chill for at least 1 hour. Serve each truffle in a paper candy cup.
Let's Get Social
So Many Great Ways to Keep in Touch with Living Light!
Chef Cherie SoriaWe 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?
Living Light International, LLC
301-B North Main Street
Fort Bragg, California 95437
United States
(707) 964-2420