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In this issue...
  • Valentine Sweet Treats: Learn to make Healthy Raw Vegan Candies!
  • The Sweet Life at Living Light Marketplace
  • 2007 Classes
  • Living Light Inn
  • 3rd Annual Vibrant Living Expo—SAVE THE DATE
  • Living Light Café: Artisan Chocolates & Hot Vegan Soups
  • Chef's Corner
  • Thank you for reading our newsletter!

    • Living Light International
    Making Healthy Living Delicious!
    		 February 2007

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

    Since February is the month we honor love in all of its forms, we would like to remind ourselves, and each of you, to LOVE YOUR LIFE! Life is a precious gift that has been given to each of us, and as we appreciate our lives, we find that they become full of more blessings to be grateful for. One of the best ways to love our lives is to love our bodies. And what better way to show love and appreciation for our bodies, than to eat vibrant, light-filled, energizing, and nutritious raw living foods! We at Living Light are indeed grateful that what we do supports both our bodies and our planet. We know that our students go out into the world to spread love, and to share their knowledge of gourmet raw vegan foods with family, friends, and community. As many of you already know, eating organic raw foods makes all of us more joyful and loving, naturally!

    And while we’re on the subject of love, Dan & Cherie will be celebrating their first wedding anniversary at Raw World in Costa Rica (February 7-18), along with Viktoras Kulvinskas, Dr. Douglas Graham, Paul Nison, and a wonderful group of fellow travelers (including a honeymoon couple), beginning with a 5-day Adventure Tour, and culminating in Raw World, International Festival of Raw Food Enthusiasts, in Montezuma, on the Nicoya Peninsula of Costa Rica. Ah, the romance of the tropics! The flora, the fauna, the birds and the bees, and the coconut trees! (Not to mention the succulent fresh fruits!)

    We just completed our first Three-Part Chef Training of the new year and have 6 more scheduled for this year (FUNdamentals of Raw Living Foods, Essentials of Raw Culinary Arts, and Associate Chef and Instructor Training), as well as special classes in the Science of Raw Food Nutrition with Raw Food Doctors™ Rick and Karin Dina, and our advanced classes in recipe development (Ethnic Flavors, RawFusion Gourmet Spa Cuisine), Raw Event Catering and Elegant Entertaining, and New Holiday Traditions with Raw Living Foods. Sign up for our classes in 2007 and make healthy living delicious!


    Blessings of Radiant Health,
    Cherie Soria and Dan Ladermann, and the entire Living Light Team
    Valentine Sweet Treats: Learn to make Healthy Raw Vegan Candies!

    Living Light Culinary Arts Institute Associate Chefs are offering a delicious and fun Valentine’s Candy Making Class on Saturday, February 10, 2007 from 2:00 to 3:30 PM. Cost for the class is only $10! Students will enjoy making Chocolate Pecan Squares, Coconut Almond Joyous, Turtle Truffles, and Chocolate Walnut Fudge. Delight your sweet tooth with these delectable candies! Class will take place upstairs in the culinary studio at Living Light Center in The Company Store in downtown Fort Bragg. (Includes a professional video set-up so that students can view both the actual presentation, and details of what each chef is doing on-screen). Pre-registration is required, please call 707-964-2420.

    Living Light
    The Sweet Life at Living Light Marketplace

    Living Light Marketplace offers delicious products for creating sweet treats, including natural dried coconut flakes (both large and small flakes) by Wilderness Family. We’re excited to offer their low temperature dehydrated coconut, made with organic coconuts grown in the Philippines. It’s washed in pure filtered water (no chlorine), shredded, and dehydrated at low temperature, preserving valuable enzymes, vitamins, and minerals. It’s lightly sweetened with evaporated cane juice $9.00 per pound. Our favorite cocoa powder is Green and Blacks Cocoa Powder, made with fair trade fine organic cocoa beans, the same as those used in their fantastic chocolate bars. The cocoa powder has a complex flavor and is “Dutched,” or alkalized, to emphasize the robust chocolate notes $5.95 for 4.4 oz. We also carry another great organic cocoa powder from Antonio Pueo in the Philippines that is ground with a little bit of totally unprocessed sugar cane, called muscavado. This unprocessed sugar has a very dark color and is loaded with minerals and antioxidants $11.00 for 10.6 ounces. We also carry cacao nibs by both Wilderness Family $16.00 per pound, and Nature’s First Law $9.99 for 8 oz. We offer a selection of organic nuts, nut butters, and heart-shaped cookie cutters, heart-shaped tart pans, mini tart pans, and heart-shaped spring form pans! Make healthy treats that your sweetheart, family, and friends will LOVE. We also have gift certificates for any amount you want! Visit our online store, or call Michael, Allie, or Mary at 800-816-2319 ext 21, who will be glad to help you with one stop shopping for the finest in healthy living products!

    shop our online store
    2007 Classes
    Classes sell out in advance, please register early

    New Class:
    Science of Raw Food Nutrition
    See below



    FUNdamentals of Raw Living Foods
    Entry-Level weekend course
    2007
    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
    2007
    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
    2007
    March 12-23
    May 7-18
    June 18-29
    July 16-27
    September 17-28
    October 29-November 9
    Ethnic Flavors in Recipe Development
    2007
    April 2-6
    July 30-August 3
    October 1-5
    RawFusion Gourmet Spa Cuisine
    2007
    March 26-30
    May 21-25
    August 6-10
    Raw Event Catering and Elegant Entertaining
    2007
    April 9-13
    May 28-June 1
    August 13-17
    October 8-12
    November 12-16
    New Holiday Traditions with Raw Living Foods
    2007
    November 17-18
    Science of Raw Food Nutrition
    2007
    March 24-25
    May 5-6
    June 16-17
    July 14-15
    September 15-16
    October 27-28

    TESTIMONIALS FROM OUR STUDENTS

    "Thank you so much for everything you've done and continue to do. If there was one thing I appreciated most about Living Light it is the commitment to 'do everything in excellence'. I want you to be assured that this plays a significant role in all that I do and I will always be honored to be a Living Light alum." ~ Helen K. Funes

    "Do it now! This has been the most empowering training I've taken in a long time. It will help you develop the confidence to prepare raw gourmet dishes and teach them to others in just three weeks. Amazing!" ~ from a student survey

    "I learned a lot both personally and professionally that will grace my life and transform my world!" ~ from a student survey

    Register for Classes
    Living Light Inn

    Don’t forget, when you sign up for classes at Living Light (or if you just want to visit the beautiful, coastal, raw food-friendly community of Fort Bragg, we now offer eco-friendly lodging at the beautiful Living Light Inn. Some testimonials from our students:

    “We enjoyed very much staying at the Living Light Inn! Every evening, it was like coming home—to be able to use the kitchen, make raw recipes, do our laundry. We slept like babies on the organic sheets and mattresses! It is close to the school, and to the sea. The garden was also super. Thank you so much for this warm place...” ~ Christine

    “The Inn has a lovely old charm. I just love it. I like that the rooms are so spacious, the windows are huge, and if you listen carefully at night you can hear the ocean...The kitchen is large and sunny and very well equipped. The table was a great place to share food and laughs...I love staying here!” ~ Celly

    “My experience at the Living Light Inn was fantastic. Everyone is happy to be there, and I felt welcome and immediately at ease. You are provided every amenity to comfort your body, mind, and soul...” ~ Meleni

    Living Light Inn
    3rd Annual Vibrant Living Expo—SAVE THE DATE
    Auguste 24-26, 2007

    It’s time to make your plans to join us here in Fort Bragg, for the Vibrant Living Expo, where raw food experts, vendors, and attendees converge to create the “buzz” about raw foods, sustainability, and healthy lifestyles here on the beautiful Mendocino coast of Northern California!

    This year’s presenters will include everyone’s favorite raw “sage” and author of Survival into the 21st Century, Viktoras Kulvinskas, Living Light director Cherie Soria, author of Angel Foods, Living Light director Dan Ladermann, Dr. Douglas Graham, author of the hot, new book,The 80-10-10 diet, scientist and nutritional counselor Dr. Fred Bisci, nutritionist Dr. Tim Trader, Raw Life author Paul Nison, Raw Food Doctors™ Rick and Karin Dina, Living Light graduate and nationally known chef Jennifer Cornbleet, author of Raw Food Made Easy for 1 or 2 People.

    Other presenters include Don Weaver, author of To Love and Regenerate the Earth, and creator of Earth Health Regeneration, Dr. Leslie Van Romer, (a dynamic motivational health speaker, writer, and personal coach), as well as Patricia Cramer and John Crutchfield from World School of Massage, who will offer their special vibrational healing massage and integrative bodywork. David Ross of World School of Massage will facilitate workshops on creating green businesses. Happy Oasis, author of The Bliss Book and creator of Raw Spirit festival in Arizona, will be on hand to inspire us with her adventurous spirit. She’s guided thousands of people through Alaska, the Himalayas, and the Grand Canyon. Documentary filmmaker Mark Perlmutter will be showing his new film, “Raw for 30 Days”, with plenty of time for Q & A on this exciting new film! AND there’s more! Stay tuned to this spot as we update our list of presenters, culinary artists, and interesting vendors!

    Early Bird Special: Register now and pay only $100 for all three days!

    Expo
    Living Light Café: Artisan Chocolates & Hot Vegan Soups

    Living Light Café is offering some of our delicious raw vegan chocolates in festive Valentine’s bags—just $3.95 for 4 hand-made artisan candies! Or stop in for one of our delicious hot soups, available every day. Choose from yummy vegan selections like Corn and Sweet Potato Chowder, Cream of Mushroom Soup, Curried Lentil Soup, or Hearty Lentil Stew with parsnips, carrots, cabbage and mushrooms (our lentil soups and stews are made with sprouted lentils, and the “creamy” soups with cashew cream.) Pick up sweets for your sweetie or enjoy hot vegan soup today at the Living Light Café! We have a great selection of smoothies, raw vegan soups, salads, entrees, and desserts, too.

    Chef's Corner

    Turtle Truffles, Chewy Caramels, and Chocolate or Carob Fudge

    Serves: 12

    Chewy Caramel
    1 cup pitted dates, chopped
    1 cup pine nuts, minced
    1/2 teaspoon vanilla extract

    Chocolate or Carob Fudge
    3 tablespoons coconut oil
    2/3 cup pitted dates
    1/3 cup seedless raisins or dried pitted cherries
    dash cinnamon
    3/8 cup cocoa powder or carob powder

    Garnish for Turtle Truffes
    1/2 cup perfect pecan halves

    1. To make the Chewy Caramel, combine dates, pine nuts, and vanilla in a food processor and process until smooth. Form into small squares to serve as Chewy Caramels. Or, if making Turtle Truffles, place the mixture in the refrigerator while making the carob or chocolate coating.
    2. To make the Chocolate or Carob Fudge, put measured coconut oil in a sealed glass jar and place it in warm water to liquefy. Put liquid oil in the food processor with raisins or cherries, dates, and a dash of cinnamon, and process until it forms a smooth ball. Add carob or cocoa powder and continue processing until well mixed. Be careful not to over process the mixture and cause the oils to separate. The mixture should be smooth and tender, but not greasy. Press the fudge into a square shape and cut into small squares.
    3. To hand roll Turtle Truffles, form small round balls of caramel using 1 teaspoon of the caramel mixture for each.
    4. Next, form small round balls of the carob (or chocolate) mixture using 1 teaspoon for each.
    5. Using your thumb, form an indentation in the middle of one ball of fudge. Place a ball of caramel into the indentation and carefully pull the fudge coating up around the caramel, covering the bottom and sides of the caramel with fudge coating. Press a perfect pecan half on top. Repeat until all truffles are formed and refrigerate until firm.
    6. Truffles may be stored in the refrigerator in a sealed container until serving. May be frozen or refrigerated for up to one month. If desired put each truffle into a paper candy cup prior to serving. Makes about 2 1/2 dozen truffles.

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