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. 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 PowerPoint 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

Register Now for Science of Raw Food Nutrition Classes™

Feast, Lose Weight, Gain Energy, Feel Younger!
Cherie Soria and the Raw Food Doctors, Rick and Karin Dina, have created an exciting new transformational spa series for January! Start out your new year right-Join us for a life-enhancing, transformational program specifically designed to help you look better and feel younger in 21 days! Stay on for an additional 2-week culinary course that will prove to you how easy it can be to stay on The Raw Revolution Diet-for life!

Raw Revolution Fast Track and Spa Week 1
A Raw Revolution Fast Track weight loss program includes limitless green smoothies and green juices for breakfast, gourmet lunch feasts, and daily afternoon snacks-all designed to help you lighten up your body, mind, and spirit without feeling deprived. You'll learn easy meal preparation and participate in simple hands-on classes.

·     Re-organize and manage your kitchen
·     Learn to create simple meals that satisfy you and your family
·     Nutrition, weight loss/gain, and healing education with the Drs. Dina
·     Group discussion and connection programs
·     Yoga and movement classes for all levels
·     Optional body work and spa services

There will be time for relaxation, goal setting, and enjoying optional healing arts like massage, saunas, facials, pedicures, and other spa services.  Enjoy educational films, supportive conversation, and group connection. This is the perfect way to begin your 3-day juice fast and detox with less side effects.

Raw Revolution Fast Track with Juice Feasting and Detox Week 2
The gentle detoxification program begins with a three-day juice fast. We'll guide you in what to expect during the 5-day detox, weight loss experience and beyond! We'll help you stay raw with familiar foods and offer strategies for living well and incorporating a high percentage of raw food into your everyday life.

·     Nutrition education with the Raw Food Doctors, Rick and Karin Dina
·     Hands-on classes: learn to make delicious green smoothies, juices and
      sprouts
·     Learn how to stay on a health promoting raw food diet once you return
      home.
·     Group discussion (optional private sessions available with the Drs.
      Dina)
·     Yoga and movement classes for all levels
·     Optional spa and beauty treatments

You'll learn about healing your life with positive thoughts and words, and we'll help you discover delicious foods that nourish your body and nurture your spirit. We'll also help you empower yourself for your new life, and teach you how to maintain and sustain the lifestyle as you go back "into the world."

Raw Revolution Diet Lifestyle and Living Light Culinary Training
Finally, you will continue your education with our three most popular classes, the life empowering Fundamentals of Raw Living Foods, Essentials of Raw Culinary Arts, and the Science of Raw Food Nutrition. Learn how to nourish your body and nurture your spirit with delicious foods that will WOW your friends and help you stay raw when you return home.
 
Watch professional, well organized, culinary demonstrations of appetizers through desserts and learn to make:
·     Rich and satisfying nut milk, cream, and cheese
·     Kitchen gardening & sprouting
·     Life enhancing cultured foods
·     Dehydrated goodies and snacks
·     Delicious, people-pleasing foods using flavor balancing techniques
      known to all great chefs
·     Basic knife cuts using simple-to-learn knife skills
·     Textures that mimic cooked foods using kitchen gadgets and
      equipment; marinating and massage.
·     A myriad of raw gourmet recipes
 
Also included
·     The Science of Raw Food Nutrition with the Raw Food Doctors, Rick and
      Karin Dina
·     Complete Recipe Binder and Resource Guide
 
Invest in yourself!
Experience a whole new you-for only $4975
 
This program happens only once a year and space is limited, so register today!
 
Click here or call 707-964-2420 for more information and to register.
 
Register for the Associate Chef and Instructor Training program at the same time, and receive 10% discount on the entire program!
 
Stay at the comfortable, eco-friendly Living Light Inn and maximize your transformational experience!  Space is limited at the Inn, so call 877-964-1384 (toll free) or 707-964-1384 for reservations.

Purchase both of Cherie's books: the classic Angel Foods, Healthy Recipes for Heavenly Bodies, and her newest book: The Raw Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger. Only $34.98 when you buy both books together-a $42 Value!

Click here to order

The Raw Revolution Diet includes important guidelines on how to:
 
 
The bonus 21-day Weight Loss Program included in The Raw Revolution Diet has over 150 delicious recipes, and great sample menus!


Cherie's classic, Angel Foods: Healthy Recipes for Heavenly Bodies has become one of the most beloved books available on the subject of raw food recipe creation, with a variety of healthy, delicious dishes suitable for everyone from beginner to experienced chef.

"Angel Foods brings culinary art into the realm of the sacred with healthy, easy to prepare recipes that are simply delicious. Cherie's wonderful cuisine will feed your body just as her reflections will feed your soul."
-Ron Pickarski, author of Friendly Foods and Eco-Cuisine
Gold Medal Winner, International Culinary Olympics

 

 

Classes that are SOLD OUT are waiting list only! 

In honor of our 500th guest reservation
(May 9) at Living Light Inn, we are offering a Summer Mid-Week Special: Stay 2 midweek nights and receive dinner for two at the Living Light Café and Cuisine To-Go ($40 value)

We know that with the increase in gas prices, food costs, and a spike in seasonal summer inn rates traveling can be difficult, so Living Light Inn is helping you cut your travel costs this summer-we will not raise our rates during the busy summer season! Visitors to the coast will enjoy our eco-friendly accommodations at reasonable prices from Memorial Day to Labor Day.  You and your traveling companion can pamper yourselves with a midweek two-night stay at the eco-friendly Living Light Inn, and have a lovely dinner for two at Living Light Café (A $40 value).  Experience the beautiful Mendocino coast and dine on organic, vegan cuisine at Living Light Café. You'll sleep soundly and comfortably on organic bedding, and our windows open to let in plenty of delightful coastal fresh air! Take a break from the heat-come to the coast and save this summer!  A two-night stay ranges from $220 to $350 pending availability.

Visit the Living Light Inn website to make reservations or call 877-964-1384 (toll free) or 707-964-1384.

Raw Spirit Festival September 12-14

Raw Spirit Festival, which takes place September 12-14, 2008 in view of the spectacular Red Rock Mountains near Sedona, Arizona, is the largest raw vegan, "eco-peace" celebration in existence. The purpose of the gathering, according to "Chief Visionary Officer" Happy Oasis is "to integrate healthy living, eco-sustainable solutions and world peace." Living Light Directors Cherie Soria and Dan Ladermann will be enthusiastic presenters at the event, encouraging all gathered to join The Raw Revolution!

The Raw Food Revolution
Cherie Soria
Lecture: 1 Hour
 
Are you sick and tired of being sick and tired? Would you like to lose weight, gain energy and feel younger, but dont want to give up your favorite comfort foods? You arent alone! People everywhere are quietly rebelling against traditional medicine and actively seeking out alternatives. Join the Raw Food Revolution and see how easy it is to regain your health and recapture your youthful vitality!

A Taste of The Raw Revolution Diet
Cherie Soria
Food Demo: 1 Hour

Cherie Soria, Living Light Culinary Arts Institute founder and director, and author of the Raw Revolution Diet, will inspire and motivate you to add more whole raw foods to your diet, without giving up the flavor of the cooked foods you love or spending all day in the kitchen! Learn how to make simple-to-prepare foods that are as delicious as they are nutritious.

9th Annual World Vegetarian Day Celebration Oct 4 & 5

The 9th Annual World Vegetarian Day Celebration in San Francisco's Golden Gate Park, sponsored by the San Francisco Vegetarian Society and In Defense of Animals will take place October 4 & 5, 2008

Dan and Cherie will be doing a culinary demo as the first presentation of the day on Saturday, October 4th in the Main Hall from 10:45 AM-12:00 PM, as well as offering a gourmet raw vegan meal at 6:30 PM Saturday night. Living Light Culinary Arts Institute will donate the first 25 Meze Meals to the 2008 World Vegetarian Day Celebration. Tickets for the meal are limited, so buy tickets now, while they last.
On Sunday morning at 11 am, Cherie will give an exciting keynote address: "The Raw Food Revolution," followed by a demo in the culinary area.

If you are attending World Vegetarian Day, you can purchase your Gourmet Raw Meze Meal dinner in advance for $25, click here to purchase on the Living Light website: www.RawFoodChef.com or at the Living Light Booth the day of the event.

Gourmet Organic Raw Vegan Meal
Saturday, October 4, 2008 6:30 PM
Sponsored by Living Light Culinary Arts Institute
Mediterranean Meze Meal
Prix Fix Menu $25.00
Zucchini Bisque
No Bean Hummus
Dolmas
Greek Rice
Horiatiki (Greek) Salad
Apple Baklava

Last year's meal sold out!  Buy your tickets early!

Makes 3 cups Paté (4 cutlets)

 
This recipe was created for the World's Largest Salmon Barbeque in Fort Bragg, California-the home of Living Light Culinary Arts Institute. It was created to help raise money to improve salmon habitat and save the salmon. The cutlet is actually a nut-based faux salmon pate, shaped into patties and brushed with a Tamari Dulse Sauce, then coated with a Brazil Nut Crumble before dehydrating long enough to provide a crunchy outer layer. Topped with our famous Cashew Horseradish Dill Sauce made from cashew and pine nut cream, horseradish, dill, and capers, with just a drizzle of Sweet Chili Sauce, it is the perfect alternative to salmon. Let's save the salmon-not eat them!

Save the Salmon Paté
1/2 cup almonds, soaked in water for 8 hours
1/2 cup sunflower seeds, soaked  in water for 4 - 6 hours
2 tablespoons flax oil
1/2 cup carrot pulp (produced by making carrot juice)
4 tablespoons celery, minced
4 tablespoons red onion, minced
4 tablespoons parsley, minced
4 tablespoons lemon juice
4 tablespoons ground golden flax seed
3/8 teaspoon smoked paprika
1/2 teaspoon kelp powder
1/2 teaspoon dried dill weed, or x3 fresh dill
1/2 teaspoon Himalayan crystal salt
1/8 teaspoon smoked salt
 
1/2 cup Brazil Nut Crumble (see recipe, below)
2-3 tablespoons Horseradish Dill Sauce (see recipe, below)
1 tablespoon Tamari Dulse Sauce (see recipe, below)
1 tablespoon Sweet Chili Sauce (see recipe, below)

1. Process almonds and sunflower seeds, using a Champion or Green Life Juicer with the homogenizing blank in place. Use very small amounts of oil in an alternating fashion to facilitate ease of processing.
2. Put mixture into a bowl and add remaining ingredients, except Crumble and Sauces. Mix well by hand.
3. Form into oval-shaped cutlets, 3/4-inch thick, using 3/4 cup paté for each.
4. Brush 1 tablespoon of the Tamari Dulse Sauce on one side the cutlet and place it in the Brazil Nut Crumble. Press gently and firmly so the Crumble will stick to the cutlet. Turn the cutlet over and press the other side firmly into the Nut Crumble.
5. Place croquettes, with the side containing the Tamari Dulse Sauce on a dehydrator tray lined with a non stick sheet and dehydrate for 2 hours at 115 before turning it over and removing the sheet. Dry for another 1-2 hours and serve warm with a dollop of Horseradish Tarter Sauce, and a drizzle of Sweet Chili Sauce.

*Will keep in a sealed container in the refrigerator for up to 1 week.

Tamari Dulse Sauce
Yield: 1/4 cup
 
2 tablespoons dulse soaked in 2 tablespoons water for 10 minutes
2 tablespoons tamari
 
1. Wisk ingredients until smooth. Store leftover sauce in a sealed glass jar in the refrigerator for up to 1 month.

Brazil Nut Crumble
Makes 1 1/2 cups
 
1 cup Brazil nuts, ground
1/2 cup almonds, finely ground
1/2 tablespoon onion powder
1/2 tablespoon nutritional yeast
1/2 tablespoon chili powder
1 1/4 teaspoon paprika
1/2 teaspoons poultry seasoning powder
1/2 teaspoons garlic powder
1/2 teaspoons fine crystal salt
pinch black pepper
 
Combine ingredients in a food processor, and pulse to mix, or stir well by hand.

Sweet Chili Sauce
Yield:  3/4 cup
 
1/4 cup agave syrup
1/4 cup lemon juice
1 teaspoons garlic
2 1/2 teaspoons ginger, finely grated
2 1/4 cup large chilies, seeded and chopped or 3/4 cup large dehydrated chilies, soaked for 1 hour and seeded plus 1/2 cup red bell pepper, chopped
1/2 teaspoon salt
1/2 tablespoon onion powder
1 tablespoon dulse powder, optional for fishy flavor
2 teaspoons tamari
 
1/2 tablespoon chili flakes
 
1. Blend ingredients until smooth. Add chili flakes and pulse to mix. Do not puree - mixture should be flecked with chili flakes.
 
Creamy Dill Tartar Sauce
Yield: 1 cup (serves 6-8)
 
1/4 cup cashews, soaked in water 2 hours
1/4 cup pine nuts, soaked in water 2 hours
1/4 cup lemon juice
1 1/2 tablespoons agave
1/2 teaspoon salt
3 tablespoons water, as needed
3 tablespoons dill weed, minced
1/4 cup capers
1/4 cup celery, minced
2 1/2 tablespoons horseradish
1 1/2 tablespoons red onion, minced
 
1. Place cashews, pine nuts, lemon juice, agave, and salt in a blender and add just enough water to form a think, smooth cream. Blend until the mixture forms a smooth and creamy with a satiny appearance, with no grittiness.
2. Add remaining ingredients and pulse for a few seconds. Do not over process-mixture should be a little chunky.
Store sauce in a sealed glass jar in the refrigerator for 1-2 weeks, or in the freezer for up to 6 months.