RawFoodChef.comCulinary ProgramsNutrition Programs
Raw Rocks!
The Raw Rocks! Tour will include three all-day FUNdamentals of Raw Living Foods™ courses in July & August:

* RESTON, VA at the West Market Community Association - JULY 13
* FORT LAUDERDALE, FL at The Legacy Companies - JULY 20
* PORTLAND, OR at East West College of Healing Arts - AUG.17
Cherie and Dan will be presenters at the 2nd Annual Ann Wigmore Living Food Conference in Vilnius, Lithuania, to be held September 27-29.
For more info, go to: livingann.com
Marketplace Featured Products

Wood Bowl and Plate Set 10"

Acacia Bowl and Plate set

Indispensable Travel Companions!
The two-piece Sustainable Acacia Bowl Set.


Watch video of Cherie and Dan sharing why they love traveling with this sustainable woodenware.

Wood Bowl and Plate Set video

Tribest Personal Blender

Tribest Personal Blender

Lightweight, compact and portable. Use it at home, at work or on the road, anywhere there is an electrical outlet. The strong motor easily crushes ice and allows you to make recipes on the go. BPA Free


Traveling Culinarist
Sous Culinarist
Sous culinarist by Trannon Culinary, use it as a traveling kitchen! Custom made to Cherie's sepcifications.
Glass Tea Tumbler -
One World
Glass Tea Tumbler - One World
These 16 ounce double-wall glass tumblers are excellent for tea infusing and other non-carbonated hot or cold refreshments.
Inspirational Quote

"What we plant in the soil of contemplation, we shall reap in the harvest of action."

Igniting Your Life

- Meister Eckhart

quoted in
John McCabe's book,

Igniting Your Life

Best of Raw
Living Light Culinary Institute
Awarded BEST OF RAW in three key categories at the Sedona Raw Living Expo:
  • Best Raw Chef Training Program
  • Best Eco Raw Company
  • And a special "Peer-to-Peer" award: Achievement in Culinary Arts Training

FacebookFAN 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
The Chef Experience
Food for Thought by Cherie Soria

TwitterShe'll be tweeting tips and tricks, too:
Follow Cherie on Twitter!
Achieve Your Goals for Health and Success - Become a Gourmet Raw Food Chef!

If your life goals include health and well-being, personal satisfaction, making a difference, and doing something meaningful, but your dreams feel just out of reach, it’s time to consider the possibilities. How valuable is your time and your life energy? Remember, it’s never too early or too late to make positive changes. Whether you want to improve your health, begin a fitness regime, lose weight, help a friend or family member with a health challenge, or start a new career in the exciting world of raw food cuisine and nutrition, it’s time to take the plunge and get the very best raw food education. We can help! Our comprehensive Gourmet Raw Food Chefcertification will set you firmly on the path of the life you want to live.

Nine courses, six weeks and you’re on your way! 
June 22 - August 8

Want more information? Click button
for more details on the offer.

OR, click here to set up a personal consultation with our enrollment advisors. 

Grad Success story: Solla Eiriksdottir

A gourmet raw food chef certification from Living Light Culinary Institute is recognized and respected around the world. We are pleased this month to feature one of our all time favorite graduates, the inspiring gourmet raw food chef Solla Eiríksdottir (RAW Solla) from Reykjavik, Iceland. Solla runs three restaurants, successfully serving raw food in all of them; her recipes are featured in a weekly magazine in Iceland, she teaches raw food classes two to four times a month, and has her own product line of superfoods in the biggest natural markets in Iceland. Twice a year Solla is a featured chef at David Wolfe’s Longevity Now Conference in Los Angeles.

This year Solla was honored as Best of Raw Winner in two categories: Best Gourmet Chef and Best Simple Chef. We’ll let her explain the amazing impact a Living Light education made in her life in the video clip below:

Solla Eiriksdottir

It’s travel time! Stay raw on the road

 Raw Food for Dummies book

Dan and Cherie continue to celebrate the publication of their new book Raw Food for Dummies on the Raw Rocks! Tour – they’ve just added a FUNdamentals of Raw Living Foods™ course August 17 in Portland, Oregon! Two more opportunities to take FUNdamentals of Raw Living Foods™ include Washington, D.C. area (Reston, VA) on July 13, and Fort Lauderdale, FL July 20th. This June, Dan and Cherie will offer workshops and talks in the Bay area and northern California through June 16, then on to the Vegetarian SummerFest in Pennsylvania July 2-7.


Click here for all the tour details worldwide!


While on their busy tour, Dan and Cherie like to maintain a high raw diet for maximum energy. “Sometimes I feel like I’m on a marathon,” says Cherie, “yet it is so good to meet the public in their own communities – people tell us it means a lot to them.”


This month we’re including Cherie’s yummy recipe for Avocado-Pineapple Salsa. She makes it in the earth-friendly sustainable bowls they’ve traveled with for years. Acacia Bowl and Plate setThe bowl and other beautiful Acaciaware products are designed in Hawaii and made from a fast-growing, non-endangered acacia tree and available at Living Light Marketplace! 

Cherie and Dan love this versatile bowl and plate set!

It’s the perfect size for full meal salad

• It feels wonderfully warm and comfortable to hold in the hands or lap

• It’s easy to cut fruits and avocados on the wooden plate using a bamboo knife

• Protects soft fruits and greens while traveling – just place produce in bowl and cover with inverted plate

• Rinses clean in a minute and dries quickly!

(Watch Dan and Cherie's video about this set.)

Click here for Marketplace travel ready items featured this month!

Avocado-Pineapple Salsa
by Cherie Soria
Avocado Pineapple Salsa
Cherie and Dan love to make this simple tropical recipe when traveling.
They can mix the ingredients up in the acacia travel bowl and serve in half a pineapple!

Yield: 3 servings

1⁄2 cup diced pineapple
2 Roma tomatoes, finely diced
1 avocado, peeled, pitted, and cut into 1⁄4-inch cubes
1⁄2 cup peeled, seeded, and finely diced cucumber
1⁄4 cup packed chopped cilantro
1 green onion, thinly sliced
2 tablespoons minced red onion
1⁄2 jalapeño pepper, seeded and minced
1 1⁄2 teaspoons lime juice
1⁄2 teaspoon salt
Put all the ingredients into a bowl and stir to mix.
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United States
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