In this issue...

·  Fundamentals of Raw Living Foods One-Day Intensive Certification Courses at a city near you!

·  A Living Light Student Shares his Experience

·  2006 Classes

·  Newsflash!!!

·  Living Light Graduate and instructor Jenny Cornbleet has published a wonderful new book

·  Angels in the Kitchen


·  The Second Annual Vibrant Living Expo, slated for Fort Bragg August 24-27 2006

·  Pre-Expo Classes




Living Light International

301-B North Main St

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

Living Light International

Winter 2006


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

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!


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

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

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


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!!

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.

’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
3 (10-oz) packages frozen blackberries, thawed and drained
3/4cup pitted medjool dates, soaked
1 tablespoon fresh lemon juice


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



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

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

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


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."

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)

Our Price: 10% - off

Please Call

Follow up Links

·  Living Light International

·  Jenny Cornbleet

·  Hippocrates Health Institute

Our Mission

Living Light International is an organization of conscious individuals devoted to sharing knowledge about healthful, vibrant living and transformation of body, mind, and spirit. Living Light Culinary Arts Institute educates and inspires people to reach the highest standards of professionalism in raw culinary arts.

707-964-2420, 1-800-816-2319


Living Light International | 301-B North Main St | Fort Bragg | CA | 95437