You can read this and previous newsletters in webpage format at www.RawFoodChef.com/html/newsletters.html

Subscription and publisher information are at the end of this newsletter.

This year, Living Light celebrates our 10th Anniversary! Yes, 2007 has arrived, and one of the things we love about the New Year is that we all have the opportunity to assess our lives and to start fresh with a clean slate—full of hope for the future. Do your New Year’s resolutions include a healthier lifestyle, losing weight, increasing your vitality and energy, and feeling happier and more focused? Do you dream of becoming a raw food chef, or opening a raw restaurant or business, or teaching other people how to make fabulous tasting and nutritious raw food creations?

Living Light Culinary Arts Institute is the place to turn your dreams into reality in 2007 by learning how to prepare delicious gourmet raw vegan food. We are offering 7 full Chef Series trainings in 2007, as well as specialty classes like Raw Event Catering and Elegant Entertaining, Raw Fusion Spa Cuisine, and Ethnic Flavors in Recipe Development. We’ve added a brand new weekend workshop, Science of Raw Food Nutrition with Raw Food Doctors Rick and Karin Dina of Vitality Health Center, which will be offered 7 times throughout the year.

This winter we'll embark on an adventure in paradise: There are a few spots left for Raw World 2007 in Costa Rica February 7-18! Our Third Annual Vibrant Living Expo will take place August 23-27—save the date!

We’re looking forward to meeting all of our new students, who will be a part of the global movement bringing raw foods out into the world. All of us wish for peace and prosperity for all people on our beautiful planet. The best way to create peace and prosperity is to first embrace them in our own lives, and we can’t think of a better way to begin this journey than to inspire peaceful, prosperous people on the raw food path, who will share their enthusiasm, love, and joy with others.

Living Light Culinary Arts Institute has teamed up with Raw Food Doctors™Rick and Karin Dina to offer Science of Raw Food Nutrition, a fun and informative 2-day, 12-hour course geared to chefs, health educators, or anyone who wants to understand the science of raw food nutrition. Rick and Karin are known for their ability to make complex scientific concepts accessible to the lay person. The initial class will be held at the Living Light Center on Saturday and Sunday, January 20th and 21st. Hours are 10:00AM to 6:00PM on Saturday, and 9:00AM to 3:00PM on Sunday, with a one hour lunch break on both days. There are 7 weekend courses scheduled for 2007: see our calendar of classes below. Drs. Rick and Karin are awesome educators and wonderful people. Learn from the experts in a relaxed setting at Living Light Center. Tuition: $295 January class $325 all other classes

Daily Schedule

• 5:30–8:00 Sunrise Beach Walk
• 6:30–8:00 Yoga Stretch
• 6:30–8:00 Play on the Beach with Dr. Doug
• 8:00–9:00 Breakfast Buffet
• 9:00-10:00 Featured Speaker
• 10:00–11:00 Break
• 11:00–12:00 Featured Speaker
• 12:00–2:00 Break
• 2:00–3:00 Featured Speaker
• 3:15–3:45 Culinary Class/Talk
• 3:45–4:15 Dessert/Snack
• 4:15–4:45 Break
• 4:45–5:45 Tribal Music Jam
• 4:45–5:45 Dance/Workout with Rozi
• 4:45–5:45 Play on the Beach with Dr. Doug
• 6:00-7:00 Gourmet Vegan Buffet

A favorite book of both Living Light chefs and students is the Food Lover’s Companion, a compendium of definitions of nearly 6,000 food, drink, and culinary terms. Our students use it to prepare for their demos, with interesting tidbits and succulent historical facts to enliven and enlighten any culinary presentation. Amaze your friends and loved ones with your newfound “foodie” insights. $16.95

Small Bamboo Cutting Board Set
This sustainable, efficient, and stylish board set was a hit with one of our chef’s nephews this past Christmas. Given along with a small knife for his new apartment in New Orleans, he told his aunt it was his favorite Christmas gift. His mother confirmed that he wasn’t just being polite! It’s a great item for travel, camping, or doing those small jobs at home. $13.95 (set of two)

A wonderful paring knife is the Mac SP-50, a 5-inch model ideal for small jobs. It can also be used as a miniature chef’s knife for chopping green onions, garlic, and parsley. $32.50

We’ll also have fabulous speakers and workshop leaders like Patricia Cramer, John Crutchfield, and David Ross of World School of Massage. One of our favorite first-time speakers, Dr. Leslie Van Romer is returning with her dynamic motivational presentations, and Don Weaver, creator of Earth Health Regeneration will be back with powerful presentations on re-mineralizing the earth. Many other speakers and chefs will be joining us as well. We’ll keep you posted in future bulletins! We’ll also have local and regional experts in the field of sustainability, and don’t forget to sign up for our Rawsome Pie Contest and Rising Star Chef presentations.

You’ll be able to choose from over 80 lectures and demos in three days, plus three days of pre-and post-Expo classes! Call 707-964-2420 or visit our website for more information or to sign up. Early Bird Special:

Serves: 12

CRUST
2 1/2 cups pecans, soaked 8 hours and dehydrated until crisp
1/4 cup dried cane juice
1/4 cup seedless raisins

FILLING

TOPPING
1 pint berries of choice

NOTE: Blend pitted dates with a small amount of water to create a thick paste.