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Living Light International
Making Healthy Living Delicious!
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January 2008
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Welcome to another beautiful New Year! As
we wrap up the old (and pick up the wrappings
scattered from all of the wonderful gifting
we've enjoyed), we prepare ourselves for new
beginnings. Every year the rebirth of hope
takes place in our hearts. Hope that we can
do the things that make our lives feel
meaningful; hope that we can love our
neighbors as ourselves; hope that we can love
and protect Mother Earth; and that wars and
fighting will end. One of the ways that we
can make a difference in the world is by
treading lightly on the earth, and by caring
for our bodies, minds, and spirits so that we
can "be the change we want to see" in
creating Peace on Earth. Here at Living
Light we feel blessed that our work (and our
joy) is to help people create the lives they
have dreamed of. We are both grateful and
excited to be a catalyst for our students as
they propel themselves into new realms of
possibility! Time and time again we watch our
graduates reach meaningful goals for
healthier, happier lives that make a
difference on our planet!
This year we have eight full Associate
Chef and Instructor Training Series
throughout 2008, several exciting new
classes, including Pastry Arts—Unbaked!
with
dessert divas Vinnette Thompson and Cherie
Soria, a Gourmet Raw Food Chef Certification
program, Science of Raw Food Nutrition
classes and workshops with Raw Food
Doctors™ Rick and Karin Dina, our best
ever Fourth Annual Vibrant Living Expo and
Culinary Showcase
coming up in August, and a variety of other
possibilities in the works that we'll share
with you throughout the year. Never one to
rest on her laurel leaves, Director Cherie
Soria is collaborating with classically
trained, award-winning raw food
chef Felix Schoener on a new book
about ethnic flavors of world cuisine, which
will be full of exquisite raw gourmet recipes
and beautiful photographs taken by Director
Dan Ladermann. Chef Felix shares a couple of
his ethnic cuisine recipes with us in our
recipe section this month.
Cherie's classic book Angel Foods,
Healthy Recipes for Heavenly Bodies has
been translated into Japanese by Chie Goto,
one of our student graduates, and Cherie's
long awaited raw food diet book, Raw Food
Diet
Revolution will be in bookstores this
Spring.
What better way to begin the journey to a
new you in 2008 than a detox! Check the
Marketplace section of this month's
newsletter for the fantastic Health Force
Nutritionals intestinal cleanse program. And
if you live near Living Light Café &
Cuisine To-Go, stop in for a juice feast
card-buy 10 and get one free!
Cherie will be a featured guest speaker on
Nomi Shannon's free Grand kick-off
tele-seminar for Nomi's 21 Days to
Better Health series on Tuesday
evening, January 15—see details in this
newsletter!
And don't forget to check our February
eco-friendly Living Light Inn specials for
you and your sweetheart, or for someone
you'd love to pamper. Newsflash: Living Light
is entering our famous Vegan Bay "Crab" Cakes
with Creamy Dill Sauce recipe in Mendocino
County's renowned Crab Cake Cook-Off, which
will be attended by food and wine writers
from national publications—the first
raw vegan entry ever!
Wishing you, one and all, the
healthiest, happiest, most prosperous and
joyful New Year, where possibilities are
brought to a fruitful and delicious
manifestation of your fondest dreams!
Blessings of Radiant Health,
The Living Light Team
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Living Light Inn
An Eco-Friendly Oasis on the Mendocino Coast
Valentine's Day Specials in February!
We've joined forces with Bamboo Garden Spa to
create a very special Valentine's Day getaway
package just for you! Pamper yourself and
your loved one with a romantic stay at
eco-friendly Living Light Inn. Enjoy a
delightful Decadence Bath in one of the
tranquility suites at Bamboo Garden Spa,
followed by a relaxing one hour massage for
two. Experience the beautiful Mendocino
coast, with long walks along the ocean, great
restaurants, shops, spectacular coastal
vistas, hikes in redwood forests, as well as
art galleries, opera, theatre, and magical
moments in a place like no other. All
packages include lodging and spa fees, and
range from $395 to $530, depending on your
choice of rooms. Special prices are valid
Saturday, February 9th through Thursday,
February 21st on a space available basis.
It's the conscious couple's romantic getaway!
Lovely Treats For
Your Sweets!
Valentine's Day Candy Making Class
Saturday, February 9, 2008 2:00-3:30 PM
Cost: $10
A special class for locals, or visitors to
the beautiful Mendocino coast! Come to Living
Light's Valentine's Day Candy Making Class, where
you will learn the secrets of making sweetly
satisfying candy confections that don't
compromise your health, including Chocolate
Pecan Squares, Coconut Almond Joyous, and
Chocolate Walnut Fudge! Last year's class was
a big hit! Sign up early and learn the
secrets of making spectacular sweets—a
delicious and fun afternoon will be had by
all! Upstairs in the Living Light Center in
The Company Store, 301-B North Main Street,
Fort Bragg, CA 95437. RawFoodChef.com
707-964-2420
Living Light Inn
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Living Light enters Vegan Bay "Crab Cake" recipe in local Contest!
Living Light will enter Cherie's wonderful
Vegan Bay "Crab" Cakes with Creamy Dill
(Tartar) Sauce recipe in a Crab Cake Cook-Off
on January 26th. The contest is a part of
Mendocino County's Annual Crab and Wine
Events, which draws visitors from around the
country, and features well-known local and
regional chefs.
This is the first time ever
that a vegan entry has been submitted, and
the contest organizers are excited to have
Living Light as a participant this year! This
is a great chance for publicity around animal
rights as well as showing the general public
what is possible with delicious raw vegan
gourmet cuisine! If you know anyone in your
community who would be interested in
publicizing this new twist on raw foods
cuisine, please have them contact Contact Kristin
Suratt
We will create a formal press release for
this event, and would love to spread the word
via newspapers, radio stations, interview
programs, local talk shows, vegan and
vegetarian groups, and more! Let's be part of
the solution. Join the Raw Food
Revolution—spread the word!
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Angel Foods goes to Japan!
Angel Foods has just been published in
Japanese!
Here is a quote from Chie Goto, the Living Light
student graduate who translated Angel
Foods, Healthy Recipes for Heavenly
Bodies into Japanese:
"I found Cherie Soria's book Angel Foods,
Healthy Recipes for Heavenly Bodies on
the Internet and I was so curious, I also
checked into Cherie's school, Living Light
Culinary Arts Institute. I was very
excited. While still in Japan, I ordered
Angel Foods, since this particular
recipe book contained not only recipes, but
also very important reminders of qualities
that we want to have in our lives, and keep
in mind as we prepare "living foods." The
first time I read the book, I cried, because
it contains such beautiful thoughts about
love, gratitude, light, and healing. I felt
the good energy coming from the book—this
made me want to translate the book, but I
needed to confirm one thing—the
author's true
energy by meeting her. So I decided to meet
Cherie and study at Living Light so that I
could see if I really would translate the
book. When I met Cherie at Living Light, and
spent time with her, I found Cherie to be
exactly the same person with the same loving
energy I felt from her book, far away in
Japan. I decided to become a bridge between
Cherie, Living Light, raw foods, and my home
country, Japan."
The Japanese version is now on sale
nationwide in Japan, and people can also
order it in Japanese from Amazon.com Japan.
"My wish is to spread not only
recipes, but
also love, gratitude, and light, which is so
important during the preparation and sharing
of food. I am very grateful to Cherie, and to
all of the people at Living Light, who have
created such a wonderful atmosphere to learn
about making beautiful living foods for
health and happiness."
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Cherie on Nomi Shannon's Tele-Seminar
Tuesday, January 15
Cherie Soria will be the featured guest
speaker on the "Raw Gourmet", Nomi Shannon's
radio program, Tuesday evening, January 15th.
This will be the grand kick-off for Nomi's
special 21 Days to Better Health
series which begins January 22. The program
subtitle says it all: "If you don't take
care of your body, where are you going to
live?" Nomi will share her wit, wisdom,
and expertise for losing weight, improving
health, gaining energy, and feeling younger,
with tips for quick and easy meal
preparation. Other speakers on the free
inaugural program will include Kevin Gianni
of LiveAwesome.com, David Rainoshek of
JuiceFeasting.com, Lynda Carter of
AliveandRaw.com, and leadership coach Ken
Kesslin of Kesslin.com
Time: Eastern Time: 8:00 PM -10:15 PM
Pacific Time: 5:00 PM - 7:15 PM
Phone number: 419-400-0203 PIN: 532676# (be
sure to put the # sign after the numbers)
Or listen via the Internet (webcast) by going
to this url:
http://www.instantteleseminar.com/?preview=1&previewbar=1&eventid=1505793
Call in 10 minutes early to ensure you get on!
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New! Gourmet Raw Food Chef Certification at Living Light
Meet Gourmet Raw Food Chef Graduate, Randi De Angelis
This all-inclusive series of courses takes
students to the next level of confidence and
expertise: exploring world cuisines,
developing and writing recipes, transforming
traditional cooked dishes into
health-promoting gourmet raw cuisine,
organizing large events, and learning about
the science of raw food nutrition. You'll go
home empowered and confident in your ability
to produce incredible new dishes at any
time—without the need for recipes. You will
also learn to write recipes suitable for
publishing.
Once the three-part Associate Chef and
Instructor Training course is completed, the
following subsequent courses may be taken in
any order, as long as they are completed
within two years:
Ethnic Flavors in Recipe Development
is an exceptional 5-day creative course
that teaches how to create the flavors and
textures of the most popular world cuisines.
Travel around the world to exotic places like
Italy, China, Thailand, Mexico, France, and
India. Each day, students explore two
different world cuisines, reaching for new
levels of creativity, as they learn to
develop exciting new recipes. The grand
finale is a dessert extravaganza.
RawFusion Gourmet Spa Cuisine is a
5-day creative course that explores the light
and luscious fare we serve at our exclusive
retreats in exotic locations. Every day an
entire feast is created using a small number
of ingredients with various textures and
flavors to produce an unlimited assortment of
dishes. High in fruits and greens, this
deliciously light yet satisfying cuisine is a
favorite of the Living Light staff.
Raw Event Catering and Elegant
Entertaining
is a 5-day course that teaches how to plan
and organize events from intimate appetizer
parties for ten to elegant weddings for one
hundred or more. Learn to create stunning
buffets and elegant sit-down meals as you
gain invaluable hands-on experience catering
actual raw events. Menu planning, organizing,
budgeting, pricing, negotiating contracts,
and managing your catering team are a few of
the topics you will explore. Discover secrets
of plating and presentation that you can use
for beautiful everyday meals or elegant
dinner parties!
The Science of Raw Food Nutrition is a
2-day course with The Raw Food Doctors™
Rick and Karin Dina covers topics in raw food
nutrition including raw vegan sources of
protein, vitamins, minerals, and essential
fatty acids, as well as blood sugar
regulation, pH balance, how cooking affects
foods, anti-inflammatory nutrition, and
weight management. This is a great course for
chefs, health educators, or anyone else who
wants to achieve optimum health.
Living Light Culinary Arts Institute
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Living Light Marketplace
Lighten up for a new you in the New Year with
an incredible cleansing program from
HealthForce Nutritionals. We recommend the
HealthForce Healing Cleanse Level 2, which
includes: HealthForce Healing Cleansing
Guide, Intestinal Movement Formula,
Intestinal Drawing Formula, Internal Parasite
Formula, Liver Rescue III, and
Vitamineral Green.
The
combination of
these cleansing and regenerative products
creates a balanced cleanse, for effective
elimination, drawing and removing poisons
from the entire bowel, as well as soothing
and rebuilding the intestinal tract without
bloating or constipation. While the cleansing
program assists in normalization of the
bowels, it is not habit forming. The powerful
anti-parasite formula with the traditional
herbs black walnut, wormwood, and cloves
combined with highly anti-microbial oregano
and thyme eliminates parasites throughout the
body, and Vitamineral Green helps
alkalize the body with a comprehensive blend
of nature's most potent superfoods, including
vitamins, minerals, trace elements,
phytonutrients, chlorophyll, protein, amino
acids, fiber, and enzymes for deep
nourishment and detoxification. Liver
Rescue III will keep the liver healthy
during your cleanse. A powerful antioxidant,
it is specifically designed to support
healthy liver function.
Marketplace
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NEW! Pastry Arts Class
Pastry Arts—Unbaked!
Do you love preparing scrumptious desserts,
learning new recipes and dessert plating
techniques? Explore the world of raw pastry
arts with two master raw dessert specialists,
Cherie Soria and Vinnette Thompson. Discover
the secret of making raw desserts that are
better and healthier than their cooked
counterparts! In this hands-on course, you
will learn to work with various raw
sweeteners, thickeners, binders, gelling
agents, and emulsifiers to recreate familiar
gourmet sweet treats. All desserts are
dairy-free and gluten-free and contain no
white sugar. Learn to make Lemon Chiffon Pie,
Tiramisu, California Mudslide Pie, Lemon
Poppyseed Cake, Gelato, Sorbet, Chocolate
Fondue, and much more!
Living Light Associate Chef and Instructor
Graduates only.
Living Light Culinary Arts Institute
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Job Opportunities
at Living Light
If you've dreamed
of working at Living Light, now is the time
to submit your application. There are several
job opportunities available as we continue
our growth phase. Living Light has
positions open for professional, committed
staff members to join our dynamic team.
Raw Food
Culinary Assistant
Seeking raw food chef who can work
efficiently in raw foods preparation. High
standard of excellence, fast-paced work
environment, attention to detail, pride in
work, team player essential!
IT
Position
Seeking a candidate with a strong work ethic,
expertise in internet technology,
audio/video, networking, Windows XP,
Microsoft Server
2003. Responsible, self-motivated, and able
to multi-task in varied environment.
Administrative Assistant
This
position requires
excellent computer skills, phone etiquette
and an ability to work in a complex office
environment. The successful candidate will
work closely with our school administrator
and enrollment department. Experience working
in admissions/registration or an
advising/support center for students would be
a plus.
All positions include opportunities for
advancement.
Learn as you earn!
Job Opportunities and Application
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Science of Raw Food Nutrition Classes
With the Raw Food Doctors™ Rick and Karin Dina
Science of Raw Food Nutrition I
Join Rick and Karin Dina, the Raw Food
Doctors™ from Vitality Wellness Center
for a comprehensive, enlightening course on
the science of raw food nutrition. This
2-day, 12-hour course covers hot topics
including raw vegan sources of protein,
vitamins, minerals, and essential fatty
acids, as well as blood sugar regulation, pH
balance, how cooking affects foods,
anti-inflammatory nutrition, and weight
management. 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.
Don't miss this opportunity to learn from the
experts!
This class is offered 10 times a
year. See the 2008 class schedule or phone
707-964-2420 for dates.
Next class: Saturday, January 26 and Sunday,
January 27. Hours: Saturday 10:00 AM to
6:00 PM and Sunday 9:00 AM to 3:00 PM, with a
1-hour no-host lunch break on both days.
Tuition: $375
NEW! Two Opportunities to take Science of
Raw Food Nutrition II
This comprehensive 5-day Science of Raw Food
Nutrition II course covers essential
information on raw food, living food, vegan
and plant-based diets, and is a prerequisite
for the 2-day Benefits of Raw Food Nutrition
Educator Certification Course immediately
following. It builds on the knowledge base
learned in Science of Raw Food Nutrition I
and introduces many new topics that are
essential to understanding the big picture of
raw and living food nutrition.
Prerequisites: Science of Raw Food Nutrition
I
When: Friday, August 29 through Tuesday,
September 2 (Following the Fourth Annual
Vibrant Living Expo and Culinary Showcase,
August 22-24, 2008 - see
article in this newsletter)
Sunday December 7 through Thursday,
December 11
Time: 9:00 AM to 5:30 PM
Tuition: $1075
NEW! Two opportunities to take Benefits of
Raw Food Nutrition Educator Certification
Course in 2008
This 2-day class follows Science of Raw Food
Nutrition Level II and prepares students to
present fundamental raw food nutrition
information with authority, accuracy and
confidence. It is highly recommended for
health educators and raw food chefs who plan
to teach the benefits of raw and living foods
in an articulate and easy to understand
manner. In this class, students will learn
how to utilize information learned in both
Science of Raw Food Nutrition I and II to
deliver an interesting and comprehensible
presentation that is appropriate for a
variety of audiences.
All participants will receive a CD containing
two turn-key power point presentations on the
benefits of raw and living food nutrition.
The first is a 20-minute introductory
presentation designed to be a free talk to
invite participants to attend the second,
more comprehensive two-hour raw food
nutrition class. This class is designed to be
presented on its own, or in conjunction with
culinary demonstrations.
The Benefits of Raw Food Nutrition Educator
Certification Course will also cover
techniques on searching for and objectively
evaluating raw food and vegan nutrition
information. This will give students the
tools to continue learning in a clear and
accurate manner long after this course is
over.
Class is limited to 12 students, so register
early!
Prerequisites: Science of Raw Food Nutrition
levels I and II.
When: Following the Vibrant Living Expo:
Wednesday, September
3 and Thursday, September 4, 2008, or
Friday, December 12 and Saturday, December
13, 2008
Time: 9:00 AM to 5:30 PM
Tuition: $575
Call Living Light at 707-964-2420 for further
information
about these informative and empowering
classes with the Raw Food Doctors™ Rick
and Karin Dina.
Classes
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The Fourth Annual Vibrant Living Expo and Culinary Showcase
August 22-24, 2008
The San Francisco Chronicle says that Living
Light "puts the sizzle" in raw foods, and
Living Light definitely has the "hottest"
line-up of raw food experts and culinary
artists slated for this summer's Expo,
including Viktoras Kulvinskas, Dr. Doug
Graham, and keynote speaker Dr. Gabriel
Cousens, as well as more invited speakers and
health experts we will announce upon
confirmation!
We'll offer over 80 presentations in three
days, featuring top culinary artists and
experts and in the field of vibrant living,
raw food nutrition, and green businesses.
Exhibitor's booths will be filled with local,
regional, and nationally recognized products
and information for health; a wellness
pavilion nearby will feature massage
practitioners, body workers, and other
holistic modalities, offering a great summer
tune-up for your body. Don't miss our stellar
Raw Pie Contest and Auction, and the Rising
Star Chef Showcase. Plan to come early for
Pastry Arts-Unbaked! with dessert divas
Cherie Soria and Vinnette Thompson offered
August 18-21, and pre-expo workshops
featuring Dr. Douglas Graham, author of The
80/10/10 Diet, and stay for post-expo
workshops featuring, Victoras Kulvinskas
"grandfather" of the raw foods movement, and
the Raw Food Doctors™ Rick and Karen
Dina from Vitality Wellness Center, who will
present Science of Raw Food Nutrition I and
II, as well as the Benefits of Raw Food
Nutrition Educator Certification, all
immediately following this year's Expo.
The Living Light FUNdamentals of Raw Living
Foods Intensive certification course will be
offered on Tuesday, August 26, and there will
be a mini film festival facilitated by
Dorit.
Stay tuned to this spot for more exciting
updates on the 4th Annual Vibrant Living Expo
on the beautiful Mendocino Coast of Northern
California. See you there!
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Chef's Corner
Chef Felix Schoener shares some of his recipes
Moroccan Tomato Zucchini
Salad
Serves 4
Moroccan Dressing
1/2 cup water
1/2 cup orange juice
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup sun-dried tomatoes, soaked, or 2
teaspoons sun-dried tomato powder
1 tablespoon currants or raisins
1 tablespoon tamari, or to taste
1/2 tablespoon agave
1 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 tablespoon ginger, grated
1/2 teaspoon onion powder
1/2 teaspoon garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon fennel seeds
pinch cinnamon
pinch cayenne
Vegetables
2 green and yellow zucchini, sliced
thinly
2 tomatoes, sliced
Optional Garnishes
1/4 cup Spiced Pistachios (see recipe,
below)
8 mint leaves
1/2 teaspoon chili oil
Optional:
4 cups spring mix
1. For the dressing blend all ingredients
until smooth.
2. Prepare the vegetables and set aside.
3. If desired, create a bed of spring mix
on individual plates.
4. Layer the vegetables with dressing and
sprinkle with spiced pistachios, then add
mint leaves and chili oil for garnish.
Middle Eastern Spiced
Pistachios
Yield: 1 cup
1 cup pistachio nuts, soaked in water for 6
hours, drained and towel dried
2 teaspoon paprika
1 teaspoon maple syrup or agave
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon crystal salt
1/2 tablespoon garlic powder
1/4 teaspoon cayenne pepper
1. In a medium bowl, combine the
pistachios and the other ingredients and mix
well.
2. Spread on a dehydrator tray, and
dehydrate at 105 degrees for 18 to 24 hours,
or until crisp.
3. Store in an airtight container in the
refrigerator for up to six months
Spicy Thai Vegetable and Herb
Salad with Almond Chili Sauce
Serves 2-4
Almond Chili Sauce
1 tablespoon Thai red chilies, seeded and
finely chopped
2 tablespoons tamari
1/2 cup coconut milk
(see note below)
1 tablespoon fresh lime juice or tamarind
juice
2 tablespoons raw almond butter (may
substitute any nut butter)
1 tablespoon agave, or to taste
crystal salt to taste
1 cup tomatoes, finely chopped
2 tablespoons jungle peanuts or raw soaked
almonds, coarsely chopped
Dressing:
2 tablespoons fresh lime juice
2 tablespoons tamari
1 tablespoon evaporated cane sugar
(Rapadura) or other whole food sweetener
1/2 tablespoon chili powder
1 clove garlic, crushed and chopped
Vegetable Herb Salad:
2 cups red and white cabbage, finely
shredded
1/2 cup carrots, finely julienned
1 stalk lemongrass, finely chopped
2 spring onions, sliced on a slant
1 shallot, cut in half and thinly sliced
1/2 cup fresh mint leaves, coarsely
chopped
1/4 cup cilantro, chopped
2 cups crispy lettuce, chopped
1 tomato, sliced
1/2 cucumber, seeded and sliced
1/2 cup wild jungle peanuts or almonds,
chopped
1/2 cup dulse or other sea vegetable,
chopped
1. To make the Almond Chili Sauce: whisk
the tamari, Thai red chilies, coconut milk,
lime juice, salt, agave, and almond butter
until smooth. Add the chopped tomatoes and
the chopped nuts and mix until well
combined.
2. To make the dressing: whisk the lime
juice, tamari, cane sugar, chili powder, and
garlic to form a dressing.
3. For the Vegetable Herb Salad: Put the
cabbage, carrots, lemongrass, spring onions
and fresh herbs in bowl and add the
dressing. Toss well.
4. Arrange the crispy lettuce on a plate,
top with the tossed vegetable herb salad,
and garnish with the tomatoes, cucumbers, and
dulse. Top with Almond Chili Sauce. Sprinkle
with chopped nuts and serve.
Note: to make your own fresh coconut
milk: blend in a high speed blender 1 cup
dried coconut & 2 cups hot water, squeeze
out the milk in a nut milk bag.
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Thank you for reading our newsletter!
You can read this and previous
newsletters in webpage format at
www.RawFoodChef.com.
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