Tag Archives: Living Light Culinary Institute

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Categories:Fort Bragg CA, Living Light Culinary Institute, Living Light Instructors, Living Light MarketPlace, Raw Food Education, Science of Raw Food Nutrition
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Top 10 Reasons to Stay at Living Light Inn

Living Light Inn Peace

By Dr. Karin Dina, D.C.Living Light Inn is an eco-friendly lodging choice for Living Light Culinary Institute students and conscious travelers visiting the scenic Mendocino coast in northern California. Most of our students over the years have stayed at the Inn while studying at Living Light and we’ve always heard nothing but praise about it. It […]

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Categories:Associate Chef and Instructor, Cherie Soria, Gourmet Raw Food Chef, Living Light Culinary Institute, Living Light in the Media, Living Light students, Living Light students abroad
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Raw Food Chef Felix Schoener at Fivelements Puri Ahimsa

Felix food

Living Light graduate and internationally known raw vegan chef Felix Schoener told his mother he wanted to become a chef at age seven. His lifelong passion for food was strongly influenced by his mother, a 30 year vegetarian. He grew up with simple, healthy meals and the family had a huge garden with fresh vegetables, […]

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Categories:Living Light Culinary Institute, Raw Food Education, Science of Raw Food Nutrition
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Dietary Guidelines Advisory Committee Focuses on Health AND Sustainability

James sant with fruits and veg

By Dr.Karin Dina, D.C.The USDA and U.S. Department of Health and Human Services publish updated dietary guidelines every five years based on recommendations from the Dietary Guidelines Advisory Committee. The Dietary Guidelines Advisory Committee (DGAC) is responsible for providing the Federal government with current research-based evidence on diet, health, and nutrition in a document titled […]

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Categories:Cherie Soria Favorite Products, Living Light Culinary Institute, Living Light students, Organic Gardening, Raw Food Education
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Eating Weeds and Saving Money

Sergei Boutenko Wild Edibles

Guest blog by Sergei BoutenkoWhen the sun is shining and the weather is warm I rely on wild edibles for nourishment and save mega dollars on food in the process. Wild food is plentiful, healthful, free, and available everywhere and for everyone. On a typical summer day I’m likely to kick-start my morning with a […]

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Categories:Living Light Culinary Institute, Living Light Instructors, Living Light students, Raw Food Education, Raw Food Tips, Science of Raw Food Nutrition
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5 Great Reasons to Add More Raw Fruits and Vegetables to Your Diet

organic kale and romanesco broccoli

By Dr. Karin Dina, D.C.Raw fruits and vegetables are well-known for their health promoting benefits. In fact, the current USDA MyPlate suggests that half of our diet be composed of fruits and vegetables! Here are many of the reasons why:VitaminsFruits and vegetables contain many important and synergistic vitamins. Good examples include vitamins C and E. […]

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Categories:Associate Chef and Instructor, Living Light students, Raw Food Chefs, Uncategorized
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Another Sign of Fall by hilloah

Another sign of fall: the hatching of termites.  As Archie and I sat by our outdoor fire recently, we could see the birds flying about catching them.  Both the Robins and the Stellar’s Jays seemed to think the termites were most delicious!  This is good as not only is our home made of wood, but we […]

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Categories:Associate Chef and Instructor, Essentials of Raw Culinary Arts, FUNdamentals of Raw Living Foods, Living Light Culinary Institute, Living Light students, raw vegan recipes, Uncategorized
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Snapdragons by hilloah

Archie and I were talking about what we were going to do on the weekend and I said I would weed out the snapdragons from our wine barrels as they were done. Then I started to think about it. Do they reseed themselves? Do I leave the roots and a few inches of the stalk above ground? […]

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Categories:Associate Chef and Instructor, Gourmet Raw Food Chef, Living Light Culinary Institute, Living Light students, Raw Food Chefs, raw vegan recipes
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Being Creative by hilloah

 One of my favorite coworkers, Terilynn, took care of Dan and Cherie’s dogs, Winky and Rudy, while they were in Costa Rica for their anniversary. Her children adored the dogs and have since asked for visiting rights which, of course, was granted as the dogs also love thechildren. It was (and still is) cold here […]

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Categories:Associate Chef and Instructor, Celebrity Raw Food Chefs, Gourmet Raw Food Chef, Living Light Culinary Institute, Living Light Instructors, Living Light students
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Being Prepared Is a Team Effort by hilloah

Last night Archie and I went to a town meeting. Where we live, there are several hundred people living off one particular road with only one way to get to Highway One. They were discussing the possibility of opening another access road and proposed four routes, one of which goes by our home. Several of our neighbors were there and […]

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Categories:Associate Chef and Instructor, Essentials of Raw Culinary Arts, FUNdamentals of Raw Living Foods, Gourmet Raw Food Chef, Living Light Culinary Institute, Uncategorized
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Things I Have Added or Taken Away From My Life by hilloah

Since I started walking, I have taken away drinking wine on Monday, Tuesday, Wednesday and Thursday and allowed myself only one coffee latte a day (it has been so cold lately I was having two or more!). Last week I added writing and mailing a minimum of one letter a week to family or friends. This […]

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