In this issue...
  • November Highlights at Living Light Center:
  • New Holiday Traditions
  • 2007 Classes
  • Last chance to take Fundamentals in 2006!
  • Living Lightly January 2007
  • 3–Part Associate Chef Series
  • Living Light Inn
  • Living Light Marketplace Online
  • Raw World 2007 Teleconference
  • Chef's Corner

  • Living Light International
    Making Healthy Living Delicious!
    November 2006

    It’s been a busy year at Living Light, and November promises to be even busier than usual. We are finishing up our last Associate Chef Series of the year, with an outstanding class of eager new students from around the globe, including Saudi Arabia, Belgium, the Philippines, Hong Kong, Mexico, Canada, and Hawaii, as well as all over the mainland U.S. We have a variety of talks, workshops, demos, and events at Living Light Center for November. Rick and Karin Dina from Vitality Health Center in San Rafael will be bringing their considerable expertise to our center with their “Introduction to Raw Food Nutrition” class. Holiday Traditions will bring us all together for our favorite workshop of the year, and Chef Jenny Cornbleet will offer a last-of-season FUNdamentals intensive in Vail, Colorado on December 10. We’re preparing for our new Living Lightly detoxification week, which precedes the January 2007 Associate Chef Series; we’ve outfitted Living Light Inn with organic bedding and a full-house water filtration system for the comfort and convenience of our students and eco-minded vegan travelers—and Raw World is just around the corner! Check out the Chef's Corner and learn to make fabulous cheesecake the Living Light way!

    Blessings of Radiant Health,
    Cherie Soria and Dan Ladermann

    November Highlights at Living Light Center:

    Two Free Talks by Jennifer Cornbleet
    Chicago raw food chef Jennifer Cornbleet will offer two free talks: “Raw Food Made Easy” on November 1 from 7:00 PM to 8:30 PM will include a demo, lecture, and sampling of flourless chocolate cake. The popular 75-minute talk, “Why Raw”, which is a part of Living Light’s core curriculum, will be offered free to the general public on Friday, November 3 from 10:30 AM to 11:45 AM.

    Introduction to Raw Food Nutrition with Rick and Karin Dina
    Dr. Rick Dina, D.C. and Dr. Karen Dina, D.C. from Vitality Health Center in the bay area are teaming up with Living Light to offer a fun and informative interactive 4-hour workshop on Sunday, November 5 from 11:00 AM to 4:00 PM. Class will cover the vitamin B12 controversy, raw vegan nutrition, optimal blood sugar regulation, essential fatty acids, caloric density of foods, raw food sources of vitamins and minerals, and other important topics. Tuition: $75

    Mendocino Wine & Mushroom Festival:
    Living Light’s Master Chef Cherie Soria will do a free culinary demonstration and sampling of gourmet raw vegan Mushroom Stroganoff (you’ll be amazed!) and succulent Herb and Pine Nut Stuffed Mushrooms on Sunday, November 12 at 11:00 AM. The savory mushroom dishes will be paired with organic and biodynamic wines from Frey Vineyards. The demonstration will be held upstairs in the Living Light culinary studio, located in the Company Store, 301-B North Main Street, Fort Bragg, CA

    A Taste of the Mediterranean
    Living Light student chefs will cater a Mediterranean luncheon on Thursday, November 16 at 1:00 PM. The menu includes Hummus, Falafel with Tahini Sauce, Tabouleh, Greek Salad, Carrots with Moroccan Spices, Dolmas with Middle Eastern Marinara, and Lemon Cream Parfait. Cost to the public is $22 and proceeds will be donated to the Living Light Scholarship Fund, which will enable a local Mendocino coast resident to attend Living Light Culinary Arts Institute classes.

    New Holiday Traditions
    Holiday Class and Dinner

    New Holiday Traditions Saturday and Sunday, November 18 and 19
    This is the favorite class of the Living Light instructors. It’s an opportunity to learn how to make over 20 delicious holiday dishes including Holiday Nut Nog, Cranberry Orange Relish, Green Beans Amandine with Crispy Leeks, Holiday Fantasy Stuffing, Spicy Gingerbread People, Corn Cakes on a Bed of Braised Spinach, Carrot Ginger Mint Soup, Pumpkiny Mousse Pie with Whipped Nut Cream, Black Bottom Pecan Pie, and much more! Saturday class includes breakfast, 11 demos, mid-morning snack, afternoon tea, full lunch, and buffet dinner. Sunday class includes breakfast, mid morning snack, 7 demos, creative table design class, and full festive holiday buffet. No prerequisites for the course. Open to all from novice to professional chef! Cost: $490

    Join us at the Festive Holiday Buffet on Sunday
    All of the delicious recipes from New Holiday Traditions will be offered as a beautiful Holiday Buffet which will be open to the general public on Sunday, November 19 at 2:00 PM. Join us for this gala celebration of family, friends, and fantastic gourmet raw foods for the holidays! Cost for buffet only: $45.00 (Recipes not included for buffet only).

    Living Light Culinary Arts Institute

    2007 Classes
    Classes sell out in advance, please register early

    New Class:
    Living Lightly Gentle Detoxification
    January 8-12

    FUNdamentals of Raw Living Foods
    Entry-Level weekend course

    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

    January 15-19
    February 12-16
    March 5-9
    April 30-May 4
    June 11-15
    July 9-13
    September 10-14
    October 22-26
    Raw Culinary Arts Associate Chef & Instructor Training
    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
    April 2-6
    July 30-August 3
    October 1-5
    RawFusion Gourmet Spa Cuisine
    March 26-30
    May 21-25
    Aug 6-10
    Raw Event Catering and Elegant Entertaining
    April 9-13
    May 28-June 1
    Aug 13-17
    October 8-12
    November 12-16
    New Holiday Traditions with Raw Living Foods
    November 17-18


    "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

    Last chance to take Fundamentals in 2006!

    FUNdamentals Intensive with Jenny Cornbleet in Vail, Colorado Sunday, December 10, 8:00 AM – 6:00 PM

    Professional raw food chef and Living Light graduate/instructor Jennifer Cornbleet conducts the one-day FUNdamentals of Raw Living Foods intensive certification course in Vail, Colorado. This workshop is packed with information and demos. Participants will sample rich nut milks and creams, appetizers and pates, cultured foods, smoothies, sauces and dressings, soups and salads, entrees, dehydrated cookies, crackers, snacks and desserts, and learn about kitchen gardening and sprouting, basic knife techniques, and equipment use. The course includes a complete recipe folder and resource guide as well as a delicious and nutritious gourmet buffet lunch. To register call 707-964-2420 or visit www.RawFoodChef.com or www.learnrawfood.com Tuition: $299 for a full day intensive.

    Jenny Cornbleet

    Living Lightly January 2007

    If the upcoming holidays and potential for weight gain have you feeling nervous, we have a solution! Plan to join us at Living Light for a week-long gentle detoxification program to help you transition to a raw food diet before our January Chef Training Series. This could be the jump start you need to get you on the road to health and vitality for the New Year. You’ll enjoy light, cleansing foods, morning yoga and gentle afternoon activities, group discussions and support, natural beauty treatments, and self-care for that winter tune up! Massage and other health treatments will also be available. Our culinary demos will stress juicing, light eating, and sprouting for health. Stay at the eco-friendly Living Light Inn and receive a 25% student discount (35% if you stay 21 days or longer).

    Sign up!

    3–Part Associate Chef Series
    January 13 – February 2, 2007

    This will be the first year we are offering the full 3-part Associate Chef Certification Course in January! Don’t forget that if you book the 3-part course 30 days in advance you receive a 10% discount on the entire series. Join us for FUNdamentals, Essentials, and Associate Chef and start 2007 as a Living Light Culinary Arts Institute certified Associate Chef and Instructor.

    Register Now

    Living Light Inn

    Living Light has a new Inn! The Living Light Inn (formerly The Colonial Inn), is a stately redwood mansion built in 1912. We’ve refurnished the 10 bedrooms, added a water filtration system throughout—even the showers have filtered water—equipped the kitchen with appropriate raw food kitchen equipment, and every room has organic linens and bedding. Our students receive a 25% to 35% discount depending on length of stay. Both private and shared rooms are available to our students and eco-minded guests. We’re currently updating photographs of the individual rooms for our website, so stay tuned for more on this delightful opportunity to enjoy safe, vegan, eco-friendly accommodations. Click on the link below or call 707-964-2420 for more information.

    Living Light Inn

    Living Light Marketplace Online

    With the holidays approaching, don’t forget to check Living Light Marketplace online, a boutique for healthy living and the raw food lifestyle! We’re adding new items weekly and we provide not only quality products but excellent service as well. We have everything from juicers, dehydrators and high-speed blenders, to sustainable woodenware and bamboo, garnishing kits, a fantastic knife selection, an extensive library of books, videos, and CD’s, and many hard-to-find kitchen helpers and tools of the trade! Choosing to purchase your supplies from Living Light helps us continue with our work teaching individuals, chefs, and teachers about the living food lifestyle! Click on store at the top of our home page, or call 707-964-2420 for more information.

    Living Light Home Page

    Raw World 2007 Teleconference

    Raw World Adventure Tour and Festival is just around the corner! We’re sending out weekly bulletins to inform you about the fabulous itinerary and wonderful experience you will have when you join Master Chef Cherie Soria, Living Light co-director Dan Ladermann, Viktoras Kulvinskas, Dr. Doug and Rozalind Graham, and Paul Nison, on this magical mystery tour of the outstanding, biologically diverse country of Costa Rica. You’ll thrill to majestic waterfalls and amazing vistas. You’ll feast on delicious raw fruits and gourmet raw dishes. You’ll visit a butterfly garden and a hummingbird paradise! You’ll see a live volcano and bathe in natural hot springs. You’ll bask in the sunshine, feel the tropical breezes, and swim in the warm ocean. You’ll attend gourmet food preparation and raw food nutrition classes with top experts in the field. And you’ll experience all of this in the company of like-minded health and raw food enthusiasts.

    Free Live Teleconference

    For more information, join Cherie Soria and Dan Ladermann for a live teleconference on November 11 from 10 AM to 11:00 AM Pacific Standard Time. Call 1-712-580-1800, access code: 96753 to get your Raw World questions answered!

    Raw World

    Chef's Corner
    Chocolate Cheesecake

    Chocolate Cheesecake
    Makes one 8-inch diameter cheesecake
    Serves 12

    2 ½ cups pecans, soaked and dehydrated
    ¼ cup dried cane juice
    ¼ cup seedless raisins
    1 tsp. cinnamon

    1 quart cashews, soaked for 3 hours and drained well
    ¾ cup coconut oil, warmed to liquid
    ¾ cup dates
    ½ cup dried cane juice
    1 cup organic cocoa powder
    1 T. vanilla extract
    ½ tsp. cinnamon

    10 to 12 ounce package of frozen raspberries, defrosted.
    1 cup soft dates, pitted.

    1. To make crust:
    Put pecans, dried cane juice, raisins and cinnamon in food processor and process until it begins to stick together. Press crust mixture evenly in the bottom of an 8-inch spring form pan and set aside.

    2. To make filling:
    Put soaked and drained cashews in food processor along with the liquefied coconut oil and process until semi-smooth. Add remaining ingredients and puree until creamy smooth.

    3. To make topping:
    Put the raspberries and dates in a high powered blender and blend until smooth.

    4. To assemble:
    Put filling in crust and spread evenly. Spread the Raspberry date topping over the cream filling. Refrigerate for at least 2-3 hours before serving. Will last for 2 weeks if properly stored in a covered container in the refrigerator, or 2 months, in freezer.

    Living Light International
    Follow up Links
  • Living Light International
  • Raw World
  • Living Light International
    Making Healthy Living Delicious!
    phone: 707-964-2420, 1-800-816-2319