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Bulletin
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Living Light International
Fort Bragg, California 95437
Living Light students who have completed either
FUNdamentals, Essentials or Associate Chef:
Sign up for any 3 classes and receive 10%
off when you pay in full at least 30
days in advance.
DEADLINE: MARCH 15, 2006
(Some restrictions may apply-call our office for more
information)
Register Now
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Living Light International
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Happy
New Year from Living Light Culinary Arts Institute in Fort Bragg, California!
We have a dynamic line up of programs and events scheduled throughout the
year, and would like to share with you our vision for a Healthy, Happy
and Peaceful 2006. Come visit us on the beautiful Mendocino
Coast in Northern
California this year! The new Living Light Center includes
Living Light Culinary Arts Institute, our state- of the-art facility
designed to provide the latest advances in raw culinary education, Living
Light Cuisine To Go, our take-out deli, offering organic raw vegan
cuisine, juices and smoothies, Living Light Marketplace, our retail
store, featuring healthy products for vibrant living, and Living Light
Events and Celebrations, providing event planning and healthy vacations
in exotic locations, including Raw World 2007!
We’ve scheduled more trainings than ever before, so check the schedule
below or visit our website at www.RawFoodChef.com to find the one that
works for you. Contact Christy in our admissions department at
707.964.2420 for more information on the programs we offer, or to request
a brochure.
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann
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Fundamentals of Raw Living
Foods One-Day Intensive Certification Courses at a city near you!
Fundamentals of Raw Living Foods One-Day
Intensive Certification Courses at a city near you! Look Good, Feel Great, Lose Weight and Experience
the Magic of Raw Living Foods! Fundamentals of Raw Living Foods is the
first step in becoming a certified Living Light Associate Chef and
Instructor and is open to everyone, from novice to professional chef—all skill levels are
welcome! This one-day intensive is
packed with information and culinary presentations. You will see and
sample rich nut milks and creams, appetizers and pates, cultured foods,
smoothies, sauces and dressings, soups and salads, entrees, dehydrated
cookies, crackers and snacks and desserts. You will also learn about
kitchen gardening and sprouting, basic knife techniques, and equipment use.
The course includes a complete recipe binder and resource guide as well
as a delicious and nutritious gourmet buffet lunch!
Tuition: $299 Save $151 with the one-day intensive format!
Venues:
Chicago, Il, April 22, 2006, with Jenny Cornbleet, Jenny@learnrawfood.com
or call 773-677-6401 or visit www.RawFoodChef.com
Living Light Center, Ft. Bragg, CA, February 26, 2006 and August
20, 2006,
enroll@rawfoodchef.com or call 707-964-2420 or visit www.RawFoodChef.com
Private Residence, Alameda, CA March 5, 2006, with Alicia Ojeda,
Alicia@RawFoodChef.com or call 707-964-2420 or visit www.RawFoodChef.com
Register Now
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A Living Light Student Shares
his Experience
“My experience at the Living Light Culinary Arts Institute
has borne fruit in more ways than I could ever have imagined. In addition
to the thorough, insightful, and professional training and instruction I
received in the Associate Chef’s Training Program, many subtle doors have opened for me, both professionally and spiritually.
After the completion of my training (and bittersweet goodbyes to my
newfound friends and family), I immediately received multiple interviews
and job offers at well-known raw food restaurants in Los
Angeles and New York
City. Less than a month later, I accepted an
Assistant Chef position at The Karmic Café in my hometown of Detroit, Michigan.
Beyond the stellar credentials and international recognition of the
school and faculty, I became empowered in multiple ways. Quite simply, my
confidence, knowledge, and skills were expanded tenfold during my
training! I am now very proud to be a member of an international family
of chefs, instructors, and enthusiasts who are graduates of Living Light.
If you are interested in making lasting, positive changes in your health,
expanding your knowledge of raw foods nutrition and preparation, or want
to receive the finest training for a career as a raw foods chef or
instructor, look no further than Living Light!” — Jason
"Rawphael" Wrobel, Living Light Associate Chef graduate,
October 2005
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 2006 Classes
Fundamentals
of Raw Living Foods-2 day Beginning Course
May 20-21
July 8-9
September 9-10
October 21-22
Essentials of Raw Culinary Arts-Five Day Hands- On Course
Offered March 27-31
May 22-26
July 10-14
September 11-15
October 23-27
Raw Culinary Arts Associate Chef & Instructor Training
Offered April 3-14
May 29-June 9
July 17-28
September 18-29
October 30-November 10
Ethnic Flavors in Recipe Development
Offered April 17-21
July 31-August 4
October 2-November 6
RawFusion Gourmet Spa Cuisine
Offered June 12-16 Don't miss it!!
Raw Event Catering and Elegant Entertaining
Offered April 24-April 28
June 19-23
November 13-17
New Holiday Traditions with Raw
Living Foods
Offered November 18-19
Register for
Classes
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 Newsflash!!!
Brian
Clement, the director of Hippocrates Health Institute in Florida will be at
Living Light April 22.
Brian Clement, N.M.D., Ph.D., has continued the work of Ann Wigmore and
guided the Institute into an era that has seen America embrace wheatgrass
and the advent of holistic approaches to healthcare. Teaching that one of
the great tragedies of the civilized world is the acceptance of current
dietary standards, Clement proposes a living-foods diet rich in vitamins,
minerals, and proteins.Brian has also written seven books in which he
explores the various aspects of health, spirituality, and natural
healing. His most recent best-selling book, Living Foods for Optimum
Health, has been acclaimed by Marilyn Diamond, co-author of the book Fit
for Life. We’ll include more
details about his visit in our upcoming newsletters!!
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 Living Light
Graduate and instructor Jenny Cornbleet has published a wonderful new
book
Raw Food Made easy for 1 or 2 people
Living
Light Graduate and instructor Jenny Cornbleet has published a wonderful
new book, Raw Food Made Easy for 1 or 2 people. Jenny participates in all
the Living Light Associate Chef and Instructor trainings at Living Light
Center in Fort
Bragg, as well as teaching
remote Fundamentals and Essentials in various venues in Chicago. She’ll be doing book signings at Veg Fest in Seattle
on March 7-13 and in Los Angeles
March 20-27, before she joins us at Living Light for our Associate Chef
& Instructor Training on April 3-14, 2006. Check her website: www.learnrawfood.com
for more information.
Here’s what Cherie Soria has to say about Jenny’s new book: “I consider Raw Food Made Easy for 1 or 2 People to be
a book whose time has come. The recipes are made
from easy-to-find ingredients and are simply delicious. Whether you are
single, a couple, or someone who has different food choices from the
others in your family, this book can help you get on the raw food path
and stay there!” Call 707-
964-2420 to order or visit our web page www.RawFoodChef.com.
Here are a couple of simple, delicious recipes from Jenny’s book:
Sunflower Sun-dried Tomato Pate
Yield: ½ cup, 2 servings
This light, delicately flavored paté tastes great stuffed into a bell
pepper half or marinated Portobello mushroom. You can also serve it as a
dip with Crudites.
1 cup soaked raw sunflower seeds
1/3 cup soaked sun-dried tomatoes
2 tablespoons water
1 tablespoon minced red or green onion
1 tablespoon fresh lemon juice
2 teaspoons minced fresh basil or parsley
1 clove garlic, crushed
1/4 teaspoon salt
Dash fresh ground black pepper or cayenne
Place the sunflower seeds, sun-dried tomatoes, and water in a food
processor fitted with the S-blade and process into a paste. Stop
occasionally to scrape down the sides of the bowl with a rubber spatula.
Transfer to a small mixing bowl. Stir in the onion, lemon juice, basil,
garlic, salt, and black pepper and mix well. Stored in a sealed container
in the refrigerator, the pate will keep for five days.
Blackberry Crisp
Yield: 1 (8-inch) crisp
Crumble Topping:
2 cups walnuts or pecans, unsoaked (or soaked and dehydrated)
1/2 cup unsweetened shredded dried coconut
1/4 teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup Rapadura whole cane sugar
Filling:
3 (10-oz) packages frozen blackberries, thawed and drained
3/4cup pitted medjool dates, soaked
1 tablespoon fresh lemon juice
www.learnrawfood.com
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Angels in the Kitchen
We are looking
for a few good angels for our 2006 Trainings
Would you like to learn what it takes to
run the kitchen during one of our Chef and Instructor trainings? Would
you enjoy being in the kitchen with some of the world’s top raw food chefs and instructors? Are you a dedicated,
good-natured individual, who appreciates learning by doing a variety of
kitchen tasks? Do you enjoy working in a community of people who are
passionate about raw culinary arts? Can you take a week, two, three, or
even four weeks to spend in pursuit of an opportunity that could change your
life for the better? If your answer to all these questions is YES -- you
are invited to apply for a kitchen angel position at Living Light. The
cost for the program is $20 per day (to cover three organic meals), plus
the cost of your housing while you are in Fort Bragg.
kitchen angels are invited to attend two demos a
day while they are on duty. The benefits each angel receives are directly
proportionate to the energy and enthusiasm they bring to the experience.
Your assignment—should you choose to take it—kitchen angel in the world’s premier gourmet raw vegan culinary school! Email patricia@rawfoodchef.com for
more information. Be sure to put kitchen angel position in the subject
line.
Here is what one of our Kitchen Angels had to say about her experience:
Thank you so much for the opportunity of being a Living Light Kitchen
Angel. I am not one to learn well in the classroom, but I love to work in
the kitchen and to be in the thick of things. This was perfect for me. I
especially loved interacting with all the staff. I am grateful beyond
belief and would do it again, anytime! ~Former Kitchen Angel
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PLANTING AN ECOLOGICAL VEGETABLE GARDEN
A HANDS-ON
ORGANIC GARDENING CLASS
Instructor: Bruce Horowitz, a renowned
live-food chef who is a certified permaculture designer, organic
gardening and composting educator with a Masters Degree from New College
of California in the Culture, Ecology and Sustainable Community Program.
In this class we will learn the basics of growing vibrant raw food for
kitchen use, learn to create a worm bin, create a drip vegetation system
and get an introduction to creating sustainable ecological systems. Sign
up now to reserve your place!!
When: June 10, 9 am to 6 pm
Free talk June 9 at 6 -7 pm followed by "The Future of
Food" at 7:30 pm
Tuition: $125 or $95 with early bird discount
(registration paid in full by May 1.)
Participants: bring a sack lunch or purchase food to- go from our organic
vegan deli. Treat your body to a hands-on full day experiential organic
gardening class where you learn to grow fully nutritious organic foods at
home. Learn the techniques, what to plant, where to plant and how to do
it right.
Register Now
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The Second Annual Vibrant
Living Expo, slated for Fort Bragg August 24-27 2006
Mark your
calendars now for THE Raw event of the summer!!!
A fantastic lineup of speakers, demos
and surprises in store!
Cost: $49 per day $125 for all three days $100 if paid in full by July
1
The historic town of Fort Bragg and surrounding Mendocino coast offers
excellent lodging, stylish shops, theaters and art galleries. Beautiful
beaches are just a short walk from Living Light
Center. You can
walk, picnic, bike, hike, kayak, surf, dive and sightsee! A yoga studio,
health club, healing center/spa, and health food store are all nearby.
Come join the fun on the Mendocino
Coast this summer!!
Register Now
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Pre-Expo Classes
Raw Nutritional
Science Certification Course
Two Pre-Expo workshops by Dr. Douglas Graham and Professor Rozalind
Gruben-Graham are slated before the Expo:
Raw Nutritional Science Certification Course August 21-22
This exciting 2-day intensive course is presented by Dr. Douglas Graham,
DC, world-class athletic trainer, author and lecturer and his wife
Professor Rozalind Gruben-Graham, raw food scientist, nutritionist and
fitness instructor. Both are incredibly compelling speakers who offer a
wealth of combined knowledge and up-to-date information on the science of
raw nutrition. Subjects covered will include the anatomical,
physiological, bio-chemical and psychological analysis of the benefits of
the raw vegan diet. Participants at last summer’s course were universally wowed by this power-packed
informational seminar! This course will be a pre- requisite for an
in-depth advanced course leading to a Diplomat of Nutritional Science and
Culinary Arts.
Cost: $595 for the 2-day program, $545 when purchased with three-day
Expo admission: a $50 savings
Presenting Excellence August 23-24
As many of you already know, a workshop with Dr. Doug and Rozalind is a
study in excellence: excellent information, exciting dynamic presentation,
audience involvement and an inspiring memorable experience for all
attendees! Both of them have extensive experience as presenters
internationally, and Rozalind was director of teacher training for the
YMCA and was a verifier of teacher training excellence for the Royal
Society of Arts in the UK.
They will share their secrets so that YOU can become a more effective
speaker, learn the dynamics of audience involvement, discover the secret
of handling audience disrupters and fine tune your stage presence and
image as a presenter. Delight in all of this and much, much, more. Take
your presenting skills to the highest level with this extraordinary
audience-interactive workshop!
Cost: $595, $545 when purchased with three-day Expo admission: a $50
savings
Newsflash! Package deal: $999 for both classes when purchased with
three- day Expo admission. A substantial savings!
class is extremely limited -- so reserve your
place today!
Register Now
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QUOTE OF THE
WEEK
Consumer Reports (Feb. 2006): "A
growing body of research shows that pesticides and other contaminants are
more prevalent in the foods we eat, in our bodies, and in the environment
than we thought. And studies show that by eating organic foods, you can
reduce your exposure to the potential health risks associated with those
chemicals."
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BULLETIN - Discount on Classes
Living Light students who have completed either
FUNdamentals, Essentials, or Associate Chef: Sign up for any 3
classes and receive 10% off when you pay in full at least 30 days in
advance. DEADLINE: MARCH 15, 2006 (Some restrictions may apply-call our
office for more information)
Please Call
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