Join Rick and Karin Dina, the Raw Food Doctors™ from Vitality Wellness Center in San Rafael for a comprehensive, enlightening course on the science of raw food nutrition. This 2-day, 12-hour course offered here at Living Light Center will cover hot topics including raw vegan sources of iron, calcium, protein, vitamin B12 and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging and longevity, and much more. The Raw Food Doctors™ are known for their ability to make complex scientific concepts entertaining and easily understandable for the non-scientific person. This is a great course for chefs, health educators, or anyone else who wants to achieve optimum health. Hours are 10:00 AM to 6:00 PM on Saturday, and 9:00 AM to 3:00 PM on Sunday, with a one-hour lunch break on both days. Don't miss this opportunity to learn from the experts! See our 2007 class schedule for more dates.

Testimonials from recent students:

"I came here already feeling like I knew quite a bit about raw food nutrition, but I tell you, I have learned so much in this science of raw food nutrition course! In only two days!"

"Rick-you are a dynamic speaker! You have a tremendous wealth of information and you are incredibly eager to share it. Thank you so much, I am extremely grateful for this amazing experience! I'm going to blow people away!"

During her summer vacation seven years ago Jenny Cornbleet, who had been a high school English teacher, decided to explore the possibilities of raw food by beginning the Associate Chef and Instructor program with Living Light. What she discovered was something that changed her life—beautiful gourmet raw food that was both nutritious and delicious! "I almost didn't take the course, but was glad I did, since it enabled me to combine my two passions, food and teaching," she says. Jenny discovered that she had a knack for preparing raw food, and she was able to combine that with her professional teaching skills. She switched careers immediately (even though friends and family thought she was crazy) and suddenly found herself as an entrepreneur, teaching raw foods full time.

For the first time, she realized that she could create her own career. At 28 years old, she decided to take the risk and live her dream! She also discovered that she was good at business and enjoyed the marketing aspects of creating classes and teaching. She went through the entire Living Light training program, including all of the special classes, and came back for internships twice. Her organizational skills were utilized as she helped create demo cards for Living Light culinary presentations. During her second internship, she was invited to become a staff member at Living Light. Jenny still teaches the Associate Chef Instructor segment at Living Light for each training series.

As she progressed with her business, Jenny realized that marketing is crucial to developing a successful raw food business, and she decided to help other raw food teachers learn how to build their client bases, and learn to advertise effectively and inexpensively.

After teaching raw food classes full time for two years (including two remote FUNdamentals of Raw Living Foods intensives each year), and working on her business skills, Jenny discovered that rotating successful classes over and over was an effective way to teach. She and Cherie Soria worked together to create Instructor Empowerment Kits that would enable students to begin teaching immediately after their Living Light Associate Chef and Instructor training. Jenny worked for two years, creating 10 different classes, including a marketing kit, which helps students skyrocket their client base. No other culinary school (either raw or cooked) offers this completely turn-key opportunity to help graduates generate full time income after leaving school. It is available only to graduates of Living Light Culinary Arts Institute.

Summertime on the North Coast! The gentle rains of winter have left behind a rich blanket of flowering plants everywhere, especially along the headlands, where wildflowers abound. The lush gardens at Living Light Inn are in full bloom now—roses, rhododendrons, and the sweetly aromatic wisteria. Hummingbirds are happy, and you will be too, as you awaken in organic bedding to plan the day's activities with the inn as your home base.

Perhaps you'd like to begin the day with a morning jog along the Old Haul Road, just a hop, skip, and jump from the front door of Living Light Inn. It hugs the shore from Fort Bragg to Ten Mile River on mostly paved trail—you'll enjoy incredible vistas and crashing surf just a stone's throw from your path. Or stop when you can see the sweep of MacKerricher Beach Park. It's a great 3.5 mile walk, stroll, or run from the southern starting point in Fort Bragg. Fill your lungs with the clean air and hint of salt spray from the Pacific, and when you're fully invigorated, return to Living Light Inn and pack a picnic lunch—you're headed for the primal forest.

Just a few miles south on California 1, only ten minutes by car or thirty by bicycle between Fort Bragg and the historic Village of Mendocino, lies Russian Gulch State Park. Here towering redwoods and other coastal conifers reach toward the sky, allowing just enough sunlight to reach the delicate wildflowers sprinkled among the ferns at their base. You can hike or bike the three miles up the gulch, along the babbling trailside creek, until you reach the stunningly beautiful waterfall hidden deep within the forest. Take the long way back along the upper loop and climb the few hundred feet to the top of the ridge, where gentle ocean breezes whistle through the swaying trees. Breathe deeply—you are definitely in paradise!

Have you lost weight on a raw food diet? Cherie Soria is seeking testimonials from people who have lost weight on a raw food diet, after being unsuccessful with other weight loss programs. If you've lost weight on a raw food diet, and have kept the weight off for 6 months or more, we would love to hear from you.

Don't miss the raw event of the summer—with over 80 presentations by renowned authors and speakers, culinary demos, and panels, PLUS a Saturday Night Mini Film Festival, a Raw Pie Contest, Rising Star Chef Showcase, and a Musical Showcase in three fun filled days! Pre-and Post-Expo workshops and seminars, great raw food, and wonderful products for health!

We welcome the three newest presenters on our roster of wonderful speakers, health experts, and culinary artists:

Facilitated by Dorit Dyke, Author of Celebrating Our Raw Nature

The Films

The following recipes are taken from the upcoming book Raw Food Diet Revolution: Feast, Lose Weight, Gain Energy, Feel Younger, by Cherie Soria, Brenda Davis, and Vesanto Melina. One of the goals for the recipes in the book is to limit the amount of fractional oils to 1 teaspoon or less per average serving. Also, if oil is used, it needs to contain a nutrient profile, which is why the oils in the following dressings are flax oil—flax oil provides omega 3 fatty acids, an important dietary nutrient.

Sweet Dijon Dressing

Italian Herb Dressing

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