- Includes over 100 recipes covering breakfast, lunch, dinner, appetizers, and snacks.
- Get advice on transitioning to the raw food lifestyle.
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ABOUT THE AUTHORS Cherie Soria (Fort Bragg, California and Montezuma, Costa Rica) is the founder and director of Living Light Culinary Institute, a culinary school that began in 1998 and is one of the eco-friendly businesses of Living Light International. In 1992, after studying with Dr. Ann Wigmore in Puerto Rico, Cherie learned the principles of using whole, live foods to aid in healing and rejuvenation, and she began creating a gourmet raw cuisine that rivals even the most cherished cooked foods. Her efforts sparked a revolutionary new trend in culinary arts, and she’s often referred to as the Mother of Gourmet Raw Vegan Cuisine. Cherie has personally trained thousands of raw food chefs and culinary instructors from more than 50 countries. Cherie is the author of several books and has inspired a new generation of raw food chefs; she’s among the most respected professionals in the gourmet raw culinary world. Dan Ladermann (Fort Bragg, California and Montezuma, Costa Rica) is co-owner and director of Living Light International as well as president of the Institute for Vibrant Living, a nonprofit organization dedicated to global education about organic raw vegan food and its role in vibrant living. Dan is a Certified Hippocrates Health Educator and raw vegan nutrition instructor at Living Light International. Cherie and Dan are founders of Living Light International located on the beautiful Mendocino coast of northern California. They travel extensively throughout the world to promote the raw vegan lifestyle, and they’ve received numerous awards and accolades for Living Light International, which is recognized as one of the leading raw food businesses worldwide. Cherie and Dan’s mission is to spread information about the benefits of the raw vegan lifestyle throughout the globe by training teachers, chefs, and individuals to inspire others.