New Class:
Science of Raw Food Nutrition
See below



FUNdamentals of Raw Living Foods
Entry-Level weekend course
2007
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
April 30-May 4
June 11-15
July 9-13
September 10-14
October 22-26
Raw Culinary Arts Associate Chef & Instructor Training
2007
May 7-18
June 18-29
July 16-27
September 17-28
October 29-November 9
Ethnic Flavors in Recipe Development
2007
July 30-August 3
October 1-5
RawFusion Gourmet Spa Cuisine
2007
May 21-25
August 6-10
Raw Event Catering and Elegant Entertaining
2007
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
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

Living Light is celebrating summer with the Third Annual Vibrant Living Expo at Living Light Center in Fort Bragg, CA.
It’s the best place to meet your favorite raw food experts and others who are passionate about raw foods.
Attend lectures, watch awesome culinary demos, enter our “Raw Pie Contest” or dazzle attendees as a “Rising Star Chef.”
Enjoy exercise classes, and visit vendor booths featuring outstanding products for a vibrant, healthy lifestyle.
There will be over 80 lectures and demos in three days.
We’ll have fabulous speakers, fitness and dance classes, inspired panel discussions and workshops, and of course an astounding array of great gourmet raw vegan food!.
Join us as we create a lovely, lively gathering at the Mendocino Coast this summer!
There will be pre-and post Expo events including a free plenary on Thursday evening, where you can preview speakers and mark your programs!
Don’t miss this event! Call Living Light Center at 707-964-2420 or check our website at www.RawFoodChef.com

Costs: $49 per day $125 for all three days Early Bird Special: $100 for all three days if you register now!

At Living Light Café, we not only offer delicious, organic, raw vegan food, we also use sustainable, biodegradable packaging for our take out orders, and all of the water we use for food preparation is purified and filtered. Our clear to-go containers are corntainers, made of biodegradable corn. Our cutlery is biodegradable potato fiber, and our straws are biodegradable corn. Our napkins are recycled and biodegradable. We also have recycled, biodegradable paper containers for things like ice cream. All of our in-house packaging (for things like flax crackers and our house-made biscotti) is biodegradable corn packaging. Even our trash bags and the bags we provide for customers are biodegradable “bio bags.” We also offer our customers the option of china plates and real cutlery if they are dining in our courtyard. We provide bins in our cafe and in the courtyard so that our customers can separate items into categories: Recycling, Compost Only, Compost-able Containers, and (smallest bin of all), Trash! In addition, we donate all of our organic compost, which is picked up by wonderful organizations like Caspar Community Gardens and Noyo Food Forest, both of which help to provide delicious, locally grown organic produce for our community! It’s giving back to the community by giving back to the earth, and contributing to a sustainable planet now and for future generations.

At Living Light, we are blessed with an absolutely amazing staff. From the first phone call, our future students interact with two wonderful human beings, Hilloah Tanner, our enrollment angel, and Marshall Carr, our administrative assistant and all-around office wizard. Here’s what Marshall has to say about his experience with our students:

“On any given day I can expect to receive phone calls from potential students from around the world. When I first started this job, I expected most of the calls to come from the United States. Today, I mailed an information packet to a woman in Singapore. Yesterday, I spoke to a man from Japan. The day before that, I laughed with a woman from Iceland.
The best part of my job is making a connection with future students. It always starts out on the phone, answering general questions about the school, and then sending out detailed information packets to each potential student.
The very first call is one of my favorites, because I can hear the excitement in their voices. I love being able to share a smile or a hearty laugh with someone I’ve never seen. I get to hear about where they live, what they do, what their lives are like now compared to before they discovered raw foods.
I feel lucky that I’m able to support people in life-changing decisions. That could mean anything from recommending travel options, to feeling great when a woman from Georgia tells me she’s finally quitting the job she can’t stand, and wants to come to Living Light to start a new chapter in her life. The very best part though, after all of the phone calls, is when it’s time for the student to arrive here in Fort Bragg. Now I get to put a face with the familiar voice, and I almost always get a big hug and a warmly felt thank you”

Congratulations Marshall! He's getting married in just two weeks!

Treat your body to a hands-on all day organic gardening class. Learn to grow nutritious, organic food at home with techniques for maximizing space, creating a simple and effective worm bin, making your own compost, and creating sustainable ecological systems. Eat out of your own vegetable garden this summer and fall! Noyo Food Forest is a non-profit organization based in Fort Bragg. Their mission is to re-establish the essential connection between people, food, health, and the environment for residents of the Mendocino Coast. Sakina Bush began vegetable gardening in Santa Cruz in 1986, and brings 20 years of gardening experience to share with our students! She studied permaculture, landscaping, greenhouse development and organic gardening in Taos, New Mexico for 14 years. She combines traditional, scientific, and intuitive methods of gardening, emphasizing sustainability in the use of resources. She currently serves as Learning Garden Manager, and is an Organic Horticulture instructor for Mendocino county schools. This class is open to the general public. Limited enrollment, sign up soon!
Cost: $125
Call 707-964-2420 to Register!

Kale Cole Slaw
Serves 3 - 4
Kale juice is higher in calcium than cow’s milk and higher in protein than animal flesh! Last year, Living Light organic gardening students planted it in the Living Light garden and it is still producing, along with leeks and cabbage! Here is a great salad using all three of these easy-to-grow, high producing, and nutrient rich vegetables.

DRESSING
1/8 cup almonds, soaked for 8 hours
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon light miso
1 clove garlic, crushed
1 soft date, pitted
1 teaspoons onion powder
1/4 teaspoon dry mustard powder
1/8 teaspoon Himalayan Crystal Salt
SALAD
1/2 bunch kale, de-stemmed
1/4 head cabbage, shredded
1 tomato, diced
1 jalapeno pepper, seeded and minced
1/2 cup leek or green onion, thinly sliced

1. Combine ingredients for DRESSING in a blender and puree, using a small amount of water as necessary to achieve the consistency of a thin mayonnaise.
2. Chiffonade the kale into thin strips and massage to soften.
3. Toss with remaining ingredients and serve.

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