A few years ago, if you’d told me to be grateful for what I have to make myself feel better about what I don’t, I’d have rolled my eyes in disgust and written you off. Today, I might give that advice myself. Because it’s true. It’s hard to be in a tail spin of self
|Categories:||Gourmet Raw Food Chef, Living Foods, Organic Gardening, raw food blog, raw vegan recipes|
|Tags:||appreciation, gourmet raw foods, gratitude, Home, Japan raw foods, Lettuce, Living Light, Living Light students, love, Mendocino Coast Botanical Gardens, organic, raw foods, vegetable, work|
I keep saying this to people who are tired of the rain. We all love flowers and in May the roses should start to bloom as well as the rhododendrons. And we might still have iris and perhaps the daffodils. Our dahlias are growing so soon we will have those as well. Yippee! Then the fruits
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?
|Categories:||Celebrity Raw Food Chefs, Culinary Tools, Living Light Culinary Institute, Organic Gardening, Raw Food Books, Uncategorized|
|Tags:||Liviing Light Culinary Arts Institute classes, organic, vegetable|
A couple of weeks ago Archie put our Mason Bees out in one of the gardens and we saw our first one this weekend. It probably was a male for two reasons: one, the antennae were long and females have short antennae; two, the three eggs in the tube closest to the sun are male bees.
Living Light is making donations to our local chapter of the American Red Cross for every student that signs up for our Advanced Raw Culinary Arts Instructor Training Certification. We as a company have always promoted positive planet change by promoting a healthy life style. Be a part of the solution and learn not only
Just a few more days left until our next series of culinary classes begins. There are still five spaces left in the six week Gourmet Raw Food Certification course. We are always excited to meet our new students in person and find out what they are planning for their future with the skills they acquire here at
|Categories:||Living Foods, Organic Gardening, raw food blog, raw vegan recipes|
|Tags:||cherie soria, fruits, Gardening, Home, Lettuce, Living Light, Living Light events, love, organic, raw food, raw food lifestyle, raw food recipes, vegetable, work|
One of the raw recipes from Living Light that Archie and I enjoy is the Green Giant. We grow our own kale, spinach and romaine lettuce. This year we will also try to grow our own celery. We did last year, but it was the wrong kind and didn't taste good. (Oh well, the compost liked it.) Sometimes
Joe, our Marketplace Manager just came up to me in the hall to say that he's going to have a special event in the Marketplace/Cafe on St Patrick's Day. He's going to give away a $50 Gift Basket that day to one lucky winner who visits the Cafe and Marketplace AND offer a special sale
Weekends are so precious! Sometimes they are full of chores at home, events with friends, and then getting ready for the work week. This last weekend I had nothing planned, which felt great on the Friday before. So how did I fill in the time? On Saturday Archie and I had the bottle of champagne he
In March we at Living Light are having a “mini series”. We're offering the first four classes of the Associate Chef and Instructor certification series. It begins with FUNdamentals of Raw Living Foods and our Knife Skills Intensive. The next five days are spent in Essentials of Raw Culinary Arts. After a much deserved Saturday off, students will spend