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Living
Light International
Making
Healthy Living Delicious!
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October 2006
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Autumn
here on the Mendocino coast is wonderful, with an abundance of flowers
still in bloom, lots of sunshine, relatively warm fall temperatures, and
a light ocean breeze. The sunlight is slanting in a special way that only
happens at this time of year. With the days getting shorter, we’re
already starting to get that holiday feeling as we anticipate our last
full Chef Training Series this year, which culminates in the wildly
popular New Holiday Traditions class in late November. We’ve got
lots to tell you about, including the exciting news that we’ve
bought a bed and breakfast and we’re now able to offer our students
the option of staying at the Living Light Inn, which will boast a raw
food kitchen, organic bedding, and many other amenities. The Inn is just a short walk from the school!
We’ve received some excellent national publicity for our deli,
we’ve got an inspirational Living Lightly detoxification week
coming up in January, and we’re planning Raw World 2007, coming
this February. Don’t forget to check our recipe section for
delicious Teriyaki Brochettes (or Teriyaki Stirred Not Fried) and Asian
Wild Rice Pilaf!
Blessings
of Radiant Health,
Cherie
Soria and Dan
Ladermann
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Join The Celebration!
World Vegetarian Day, October 1, is the
kickoff for Vegetarian Awareness Month—all of October. Make a difference
in the world by helping create local awareness in your community.
Potlucks, press releases, special meals for friends and family, raffles,
community outreach—the possibilities are endless. Check the North
American Vegetarian website at www.navs.org and see how you can get
involved! Cherie and Dan will be in San
Francisco for World Vegetarian Day in Golden Gate Park,
September 30 and October 1. If you are in SF, stop by for a sample of
linguine parody and chocolate tarts! Check the San Francisco Vegetarian
Society's website below for details.
San Francisco
Vegetarian Society
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Living Light Inn
Living Light has purchased the Colonial
Inn, Fort Bragg’s
oldest continuously operating Inn, with
truly unique comforts including beautiful redwood construction, handsome
Craftsman architecture, lovely grounds and an elegant ambiance with
unique décor for each room. It’s the perfect location for the
discerning, ecologically minded traveler. The Inn
boasts ten attractive, beautifully decorated bedrooms outfitted with
organic bedding, and ten bathrooms. There’s also a large, sunny,
fully-equipped raw food kitchen, and elegantly appointed common rooms. It
is distinctive, beautiful lodging at its finest. Check the website for a
sneak preview at our website below. We’ll be updating the site
soon, too.
Living Light
Inn
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2006-2007
Classes
Classes sell out in advance, please register early
New
Class:
Living Lightly Gentle Detoxification
2007
January 8-12
FUNdamentals of Raw Living Foods
2 day Beginning Course
Offered October 21-22
2007
January 13-14
February 10-11
March 3-4
April 28-29
June 9-10
July 7-8
September 8-9
October 20-21
Essentials of Raw Culinary Arts
Five Day Hands-On Course
Offered October 23-27
2007
January 15-19
February 12-16
March 5-9
April 30-May 4
June 9-13
September 10-14
October 22-26
Raw Culinary Arts Associate Chef & Instructor Training
October 30-November 10
2007
January 22-February 2
March 12-23
May 7-18
June 18-29
July 16-27
September 17-28
October 29-November 9
Ethnic Flavors in Recipe Development
October 2-November 6
2007
April 2-6
July 30-August 3
October 1-5
RawFusion Gourmet Spa Cuisine
2007
March 26-30
May 21-25
Aug 6-10
Raw Event Catering and Elegant Entertaining
November 13-17
2007
April 9-13
May 28-June 1
Aug 13-17
October 8-12
November 12-16
New Holiday Traditions with Raw Living Foods
Offered November 18-19
2007
November 17-18
TESTIMONIALS
FROM OUR STUDENTS
"There isn't enough money to pay you for what you are doing for
us!" Siri Gian
Singh Khalsa
“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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VegNews Accolades for Living Light Cuisine To
Go
Living Light Cuisine To Go was honored
by national publication VegNews in their
October issue as one of the Top 20 Best Restaurants for Everyday
Dining—restaurants that are casual, affordable, and have delicious
gourmet food. Café Gratitude in San
Francisco and Living Light Cuisine To Go were
the only two raw restaurants featured among the 20. Special mention was
made of our famous Lasagna Florentine, Chocolate Mousse Torte, Cherries
Jubilee, and our awesomely inspiring tower of desserts!
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Last chance for full Chef
Training Series for 2006
Sign up now for our last full Chef
Training Series for 2006 beginning on October 21 and continuing through
Essentials, Chef, Catering, and Holiday Entertaining. Join us at this
very special time of the year and begin 2007 as a certified associate raw
food chef! Call 707-964-2420 or visit our website below. for details.
Sign up!
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New Holiday Traditions
This chef showcase and sumptuous holiday
feast is beyond your wildest dreams about what gourmet raw foods can
bring to the festive table. Learn fresh perspectives on favorite family
recipes, special tips for creating culinary magic, fantastic and creative
table décor, and the secrets of seasoning while preparing healthful,
elegant gourmet meals: appetizers, soups, entrees, desserts, candies,
breads, and more! Gather together with all the Living Light chefs and get
in the family mood! We’ll be joined by guest chef Elaina Love, a
wonderful group of Living Light graduates, Dan
(you may get to see him in an apron!), Cherie
(who’ll be sharing her favorite family recipes), and lots of new
people as you learn to dazzle your guests with mouth watering delicacies!
Open to everyone, from novice to professional.
Register Now
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Living Lightly January 2007
Feast, Lose Weight, Gain Energy, Feel
Younger! For the first time ever, Living Light is including a week long
gentle detoxification program to help you transition to a raw food diet
before our January Chef Training Series. This inspiring program stresses
cleansing foods, along with light exercise, group counseling, beauty
treatments, and body care as well as culinary demos, juicing, and
sprouting classes to help you fulfill your health and weight loss goals
for 2007! Massage and other health treatments will also be available.
Stay at the new Living Light Inn for a truly memorable experience!
EXPO DVD'S
DVDs from the Expo are ready! Contact our office at 707-964-2420 or order
online at www.RawFoodChef.com
DVD's
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Raw World 2007
A VegNews top 10 Vegetarian Travel Destination!
Join Living Light directors Cherie Soria
and Dan Ladermann, Viktoras Kulvinskas, Dr.
Doug Graham, Rozalind Graham, and Paul Nison for Raw World this February, 7-18 in healthy,
heavenly Costa Rica. You’ll be ready for a winter vacation filled
with activities, great food, wonderful companionship, and the scenic
beauty of this amazing country.
“Thank you for the time I spent in heaven...walking early mornings
to the waterfalls and watching the sunrise out of the ocean, incredibly
fresh tropical fruit, warm people, great conversations,
‘playing’ for exercise, inspiring talks...sleeping under the
stars, howler monkey alarm clocks and amazing gourmet
dinners!”—Karie C., Utah
Special Raw World Discount!
Receive a $100 discount when you pay a $500 deposit or in full by October
15!
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Recipe of the Month
A Recipe from
Living Light Executive Director, Cherie Soria
Vegetable
Teriyaki Stirred, Not Fried
Yield: 3 servings of marinated vegetables (or 6 skewers)
Teriyaki sauce is a combination of sweet, pungent, salty, and lively
flavors that make this dish irresistible. The aroma and flavor of this
enticing sauce combined with an abundance of fresh seasonal vegetables
like broccoli, peppers, bok choy,
and shiitake mushrooms, makes it one of the most popular standards in our
café and deli, Living Light Cuisine To Go. When the vegetables are
marinated, they soften and take on the texture and appearance of cooked
vegetables. I enjoy this dish served with Asian Wild Rice Pilaf. The
sauce can also be brushed onto skewered vegetables of your choice, as
shown above.
Teriyaki
marinade
1/4 cup tamari
2 tablespoons sesame oil
2 tablespoons flax oil
2 tablespoons evaporated cane juice
1 1/2 tablespoons lemon juice
1 tablespoon onion powder
1 teaspoon grated fresh ginger
1/4 teaspoon toasted sesame oil
1/4 teaspoon pepper
3 cloves garlic, crushed (1 1/2 teaspoons, pureed)
(Intentional space for end of section)
1/4 large pineapple, peeled, cored, and cubed Vegetables
3/4 cup snow peas, halved lengthwise
3/4 cup sliced shiitake mushrooms (sliced 1/8 inch thick)
3/4 cup thinly sliced baby bok choy
3/4 cup Asian bean sprouts
1/2 cup broccoli, including stems, cut into very small pieces
1/2 red bell pepper, finely julienned
1/2 cup thinly sliced celery (sliced crosswise)
1/4 red onion, finely julienned
1/2 carrot, finely julienned
6 six-inch skewers
Asian Wild Rice Pilaf *
Yield: 2 cups (2 to 3 servings)
It’s worth the 24 hours it takes to “bloom” this wild
rice, which not really rice or even grain--it is a seed that grows in
marshes, mostly in Canada and the northern United States. It is harvested
by Native Americans and processed in their traditional method, which
involves smoking. Even though it is not technically raw, most raw food
enthusiasts enjoy wild rice when it has been soaked until it
“blooms” to a fluffy texture. A few drops of toasted sesame
oil gives this wild rice dish a traditional
cooked flavor makes it a wonderful compliment to any Asian meal.
1/2 cup wild rice
2 cups purified water
1 small rib of celery, diced
1/2 green onion, thinly sliced
1 small carrot, shredded ( 3/4 cup)
1/2 cup mung sprouts
1 1/2 tablespoons sesame seeds
1 1/2 tablespoons minced cilantro, packed
1 1/2 shiitake mushrooms, thinly sliced
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon lemon juice
1 1/2 tablespoons sesame oil
1/4 teaspoon toasted sesame oil
1 teaspoon tamari
3/4 teaspoon light miso
1/4 teaspoon Hot Lava Sauce
1. Rinse the wild rice and place it in a 1 quart glass jar. Fill the jar
with purified water, and place the covered jar in a 105-degree dehydrator
for 24 hours to soften and “bloom”.
2. Drain the rice well and put it into a large bowl. Add the celery,
green onion, carrot, sesame seeds, cilantro, mushrooms, onion powder, and
garlic, and stir.
3. Combine the lemon juice, oils, tamari, miso,
and Hot Lava Sauce in a small bowl, and whisk to blend.
4. Add the lemon-oil mixture to the rice mixture and stir again,
thoroughly.
5. Serve immediately or store in the refrigerator in an airtight
container for up to four days.
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Until the next issue...
Please visit our website for more information
Living Light
International
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