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Living
Light International
Making
Healthy Living Delicious!
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April 2006
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Its
springtime and the Calla Lilies are in bloom again, not to mention
Magnolias, Pink Ladies, and Rhododendrons. Our students are blossoming,
too. We are beginning our April catering class and are continually amazed
by how quickly our students progress-from the
professional polish and panache they display during their culinary demos
to the amazing recipes they create during Ethnic Flavors in Recipe Development,
we’re in awe of how much they learn about raw culinary arts!
This spring we have a variety of activities planned, including talks by
visiting lecturer Brian Clement, Director of Hippocrates Health Institute
and an Ecological Gardening class with raw food chef and master permaculture expert Bruce Horowitz. Our May-June
Associate Chef & Instructor segment is full and wait- listed, but we
still have some spaces in the May Fundamentals and Essentials portion of
the series, so sign up now to reserve your space! Also, Living Light
graduate chef Jenny Cornbleet will offer
Essentials of Raw Culinary Arts in Chicago
beginning May 5th, and our Executive Chef Alicia Ojeda is offering
Fundamentals in Sacramento
on May 7th. Call Christy at 707-964-2420 ext. 20 to request one of our
beautiful school brochures!
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann
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 2006 Classes
FUNdamentals of Raw Living Foods
2 day Beginning Course
Offered May 20-21
July 8-9
September 9-10
October 21-22
Essentials of Raw Culinary Arts
Five Day Hands-On Course
Offered 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 - SOLD OUT!
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
TESTIMONIALS
FROM OUR STUDENTS
"There isn't enough money to pay you for what you are doing for
us!" Siri Gian
Sing
“Ethnic Flavors has been phenomenal in stretching my
creativity beyond anything I could have imagined. Thanks to the gentle
but knowledgeable guidance from Cherie, I now have a solid foundation for
recipe writing that will continue to evolve!” Christie Rencher
“I really appreciate the freedom to be creative—the support and encouragement I’m receiving has helped me to explore with a less fearful concern
of creating a disaster!” Jeanne Beaudoin
Register for
Classes
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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, Saturday, April 22, 2006, with Jenny Cornbleet, Jenny@learnrawfood.com or call
773-677-6401 or visit www.RawFoodChef.com
Salud! Cooking and Lifestyle School,
Whole Foods Market, Sacramento, CA, Sunday, May 7, 2006, 8:00 AM–6:30 PM with Alicia Ojeda, Alicia@RawFoodChef.com, call
707-964-2420 or visit www.RawFoodChef.com
Living Light Center, Ft. Bragg, CA, Tuesday August 29, 2006,
enroll@rawfoodchef.com or call 707-964-2420 or visit www.RawFoodChef.com
Pre Registration Required • Limited Space
All Skill Levels Welcome!
Register Now
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The Second Annual Vibrant
Living Expo
Mark your calender now for THE Raw event of the summer!!
August 25-27, 2006
Get ready for THE Raw event of the summer!!! A fantastic lineup of
speakers, demos and surprises in store!
Speakers include: Viktoras Kulvinskas,
Dr. Douglas Graham, Prof. Rozalind Graham, Paul
Nison, Cherie Soria, Juliano,
Dr. Ruza Bogdanovitch,
Nomi Shannon, Dr. Tim Trader, Dan Ladermann,
Jennifer Cornbleet, Brigitte Mars and more.
Price: $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!!
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You're Invited to Be a Vendor
at our Second Annual Vibrant Living Expo
Coming up in August Living Light will be
hosting our second annual Vibrant Living Expo in beautiful Fort Bragg, CA.
This year vendors will set up in The Company Store, along with
presenters, Living Light Marketplace, our Deli and Grab n' Go and Culinary
Arts demo area. The expo runs from Friday August 25 through Sunday August
27, with a free plenary Thursday evening at 7pm.
The cost for 3 days is $200, and
includes an 8 foot table and two chairs. Vendors will need to supply
their own décor, draping and signage (signage limited to table area). If
using audio/visual equipment, vendors will need to let Living Light know
in advance. There may be an additional electricity charge for use of AV
equipment. No Vita-Mixes or high speed blenders will be used in the
vendor hall.
Vendors May Sell: Raw Food (Prepackaged only), Vegan Products,
Ecological/Green Products, Healthy Living Products, Massage Services,
Musical Instruments, and Organic Textiles Note: animal products will be
prohibited.
Call 707-964-2420 to reserve your booth.
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Planting an Ecological Vegetable Garden
A Hands-On
Organic Gardening Class
Instructor: Bruce Horowitz is a renowned
live-food chef and certified permaculture
designer, organic gardening and composting educator with a Masters Degree
from New College of California with an emphasis in Culture, Ecology and
Sustainable Community.
When: June 10, 9 am to 6 pm
Free talk: June 9, 6 to 7 pm followed by the acclaimed movie,
"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. 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!!
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Join the world renowned Living
Light team
Living Light
Cuisine To Go seeks Outstanding Assistant Manager and Raw Food Chef for
our trend-setting cafe/deli
Living Light is looking for an
experienced, expert raw food chef/ assistant manager. This position
requires top organizational and leadership skills and attention to
detail, excellent customer service, a well-
developed palette and a passion for food. This is an excellent
opportunity for someone with classic culinary and/or restaurant
management training as well as experience and expertise in raw food
preparation.
Also openings for vibrant, dynamic deli team members, both part-time and
full-time. Join the Living Light team! Contact Alicia Ojeda, our
Executive Chef at alicia@rawfoodchef.com or 707-964-2420 ext. 14
Register Now
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Calling All Angels
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 organic meals). Housing is
not included. 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. Next available dates:
APRIL ANGELS
April 21 – May 1 (11 Days)
MAY/JUNE ANGELS
Full-time Shift:
May 17 - June 26 (41 days)
Shift One: May 17 - 26 (10 days)
Shift Two: May 26 - June 9 (15 days)
Shift Three: June 9 - June 16 (8 days)
Shift Four: June 16 – June 26 (11 days)
Call 707-964-2420 for future dates or follow the link below.
Angel
Application
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New Car Rental Rate for
Students
Transport
yourself to the Mendocino
Coast!
Living Light now has a Corporate Account
through Enterprise,
which incoming students are allowed to use when reserving a vehicle. When
using our corporate account, Enterprise
will extend special rate and waive drop-off fees to Living Light
Students, to rent a vehicle to use for transportation between Oakland or San Francisco
airports and Fort
Bragg. Many fine
hotels and B&Bs are located within easy walking distance (several
blocks) of the school, so a car is not required to get around in Fort
Bragg, however, if you wanted to rent a car for the weekends, to explore
the nearby sights: Redwood forests, beaches, quaint villages, inland wine
country, Enterprise will extend discounted rates on weekend, weekly or
monthly car rentals to our students through the Living Light Corporate
Account number.
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Recipe of the Month-Next Month
Onion Rings!
A Recipe from
Living Light Executive Director, Cherie Soria
Here are some delicious raw recipes that
qualify as American comfort food: a burger with all the trimmings! At
Living Light, we make healthy living delicious!
Zucchini Mushroom Burgers
Servings: 6
Special equipment: Food processor, dehydrator
The Burger
1 1/2 cups walnuts soaked for 12 hours and dehydrated
2 cups zucchini, shredded
3/4 cup celery, minced
1 1/2 cups mushrooms, minced
1/2 cup red onion, minced
1 clove garlic, crushed
2 tablespoons dark miso, stirred into 1
tablespoon of water
2 tablespoons nutritional yeast
1 tablespoon fresh sage, minced
1 teaspoon Celtic Salt
1/2 teaspoon white pepper
3 tablespoons parsley, minced
1/4 cup golden flax, ground into powder
The Trimmings
12 leaves of Romaine lettuce
1/2 cup Cashew Mayonnaise (see recipe below)
1/2 cup Real Tomato Ketchup (see recipe below)
1/4 cup Hot Mustard (see recipe below)
2 – 3 tomatoes, sliced
3 cups alfalfa or clover sprouts
1/2 red onion, thinly sliced
1. Place 2/3 of the walnuts in the food processor, and puree. Add the
zucchini and pulse to mix. (Do not over process – mixture should have a little texture.) Put mixture into a bowl large
enough for mixing.
2. Mince remaining nuts by hand or pulse in the food processor until
grainy.
3. Combine all remaining ingredients together and stir well.
4. Form burgers 1/2 inch thick using 1 cup of mixture per patty.
5. Place on a non-stick dehydrator sheet in a 105- degree dehydrator for
6 - 12 hours or until desired texture is achieved. Turn once during
dehydration time.
6. Serve between two leaves of Romaine lettuce with Cashew Mayonnaise,
Honey Mustard, Real Tomato Ketchup, sliced tomato, thinly sliced onions,
and sprouts.
Serving Variation: To serve as a more elegant dinner entrée, form the
mixture into oval-shaped croquettes 1/2 inch thick, using 1 cup of the
mixture per croquette, and serve on a bed of Sweet Red Pepper Sauce or
Onion Shiitake Gravy (see recipes in Angel Foods: Healthy Recipes for
Heavenly Bodies).
Real Tomato Ketchup
Serves 12 (approx. 10 ounces)
Special equipment: Blender
1 1/3 ounces sun-dried tomato powder
1 tablespoon tamarind paste or lemon juice
2 tomatoes, chopped
1 tablespoon lemon juice (in addition to the juice above)
1 pitted date
3/4 teaspoon Himalayan crystal salt
dash white pepper
Puree all ingredients in blender or food processor. Store in fridge for
up to 1 week.
NOTES:
1 cup dried tomato halves = 2/3 cup (or 5 1/3 oz) when ground into powder,
using a Vita-mix or other high-powered blender. If a Vita-mix is not
available, soak the sun-dried tomatoes in water until they are soft
enough to dice, then use the diced tomatoes in
place of the powder.
Cashew Mayonnaise
Serves 12 (makes 12 ounces)
Special equipment: Blender
1 cup raw cashews
1/4 cup water
1/4 cup lemon juice
2-3 soft dates, pitted
1 teaspoon Himalayan crystal salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
dash white pepper
1/2 cup olive oil
1. Puree all ingredients, except oil, in food processor or blender and
blend until smooth.
2. While continuing to blend, add oil in a steady stream, until
emulsified.
3. Store in a tightly sealed container the fridge for up to 2 weeks.
Hot Mustard
Serves: 12 (Makes approx. 4 ounces)
Special equipment: Blender
This recipe is best made several days in advance, since it takes a while
to mellow.
1/2 cup brown mustard seeds, soaked 8 hours and drained
3/8 cup lemon juice
6 soft dates, pitted
1 1/2 tablespoons Tamari
1. Puree all ingredients together in a blender to form a smooth paste.
2. Store in a glass jar in the fridge for up to 2 months.
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Living Light
is growing!
We would like to give a heartfelt thank
you to Julie Engfer, who gave
Living Light more than 5 years of dedicated service, doing everything
from bookkeeping to graphic arts, event organizing and mentoring our
students, as well as managing our Marketplace store (and being a fabulous
singer and entertainer!). Living Light has grown from having Julie as our
only employee to having a dream team of over 20 people today. Julie, we
will miss you very much and we wish you great success and much joy in all
of your future endeavors.
We are wonderfully pleased to welcome Terese
Kelley as the new manager of Living Light Marketplace. Terese, a local resident and event organizer here on
the Mendocino
Coast for many
years, brings a wealth of talent and expertise to the position. “I’m
enthusiastic about joining Living Light and helping to spread the message of vibrant health
both to our community and to visitors to the Mendocino coast,” said Terese.
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