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Living Light International Making Healthy Living Delicious!™
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September 2008
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With the Presidential election heating things up, and temperatures still soaring in much of the country, fall is the time to make a pilgrimage to Fort Bragg/Mendocino - it's a spectacular season here on the coast. The warm sunny days and cool nights of late summer are the perfect time of year to visit one of the most beautiful areas in all of California. Weather is still delightful for biking, hiking, spending time on the beach and enjoying gorgeous sunsets.
The Fourth Annual Vibrant Living Expo was a huge success! We had over 500 participants, and our incredible staff went far above and beyond the call of duty to make things run smoothly and assure that all of the delicious food was ready on time! Kudos to one and all, and a very special thank you to Living Light graduate and friend, Monica Landry, who served as emcee and managed the culinary studio so beautifully during the presentations! Thanks, also, to the wonderful volunteers who assisted, and to our volunteer coordinator, Johnny Gregory, who returned for the third time this year. We are already planning our vision for the 5th Annual Vibrant Living Expo August 21-23, 2009. This year's EXPO raised funds for The Institute for Vibrant Living scholarship fund: $1,372 from the silent auction, $1,064 from the raffle (Thanks so much to Jennifer Vellucci, for doing a great job organizing and setting those up!) The Rawsome Pie Contest netted $475. The scholarship money will enable a deserving student to attend classes at Living Light! Pie Contest Winner Chef Andi Griffith won $100 in cash and a $450 scholarship for Living Light continuing education with her toothsome confection Chocolate Raspberry Ganache!
Dan and Cherie will be presenters at two large events this fall:
Raw Spirit Festival in Sedona, AZ. September 12-14: Cherie and Dan, along with many other leading raw food experts, culinary artists, entertainers, and raw food enthusiasts in the world will converge for "The Largest Raw Vegan, Eco-Peace Celebration in Creation."
World Vegetarian Day (officially October 1) will be celebrated the weekend of October 4th and 5th in San Francisco. It is the kick-off for Vegetarian Awareness Month, and Cherie and Dan will be featured presenters at the Golden Gate Park event sponsored by the San Francisco Vegetarian Society. Cherie is a featured speaker and will demonstrate "A Taste of Mediterranean Cuisine", and Living Light will prepare the gourmet raw meze meal on Saturday to benefit the organization. Lots of great speakers!! Great gourmet raw food!! Fun in the sun in San Francisco! Click here to view menu and ticket price for the Gourmet Raw Meze Meal. Tickets available online or you may purchase at the Living Light Booth the day of the event, while tickets last. Cherie will be doing her first-ever Canadian book tour to highlight The Raw Food Revolution Diet and the new 3-week weight loss and detox program coming to Living Light in January 2009, as well as bringing FUNdamentals™ to three Canadian cities! Raw Food Doctors™ Rick and Karin Dina will also provide their expertise during the tour. Stay tuned to our newsletter for exact times and venues!
We all wish you a delightful September, and look forward to seeing you soon!
Blessings of Radiant Health, Cherie Soria and Dan Ladermann, and the entire Living Light Team |
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4th Annual Vibrant Living Expo and Culinary Showcase™
The 4th Annual Vibrant Living Expo was a stunning success, and Living Light would like to thank everyone who worked hard to make it happen; from our employees, angels, and interns, to our exhibitors, volunteers, rising star chefs, and attendees. Accolades again this year to Dorit of Serenity Spaces who organized our second annual mini film festival at this year's Expo. She brought along an amazing group of filmmakers to share their artistry and inspiration with all of our Expo attendees.
We would like to extend a very special thank you to all 62 of our amazing speakers and culinary artists, who gave so generously of their time and resources to be here with us and to share their ideas, their expertise, and their enthusiasm for the raw foods lifestyle.
This year's group of presenters provided cutting edge knowledge on a variety of topics, as we explore the path leading to both personal and planetary health. Although we are not able to offer honorariums to our presenters, each of them took time out of their busy schedules and paid their own travel expenses in order to share their considerable talents with us. We are honored that they chose to spend this time here, and we extend a very heartfelt thank you to each and every one of them, and to all of you who came as attendees. We look forward to an ever more amazing event each year. Mark your calendars now for August 21-23, 2009! For those of you who missed some of the talks, or did not attend this year's EXPO, order your EXPO DVDs today! They are professionally produced by local cable access channel MCTV's production staff, and the deadline for EXPO discounts has been extended until September 15th! Hear what Kevin Gianni's blog has to say about the 2008 Expo.
See below for a list of presenters available on DVD - buy 5 and get 1 free!
Thank you to all of our honored presenters:
Jan Allegretti
Rebecca Aum
Heather Baker
Dr. Fred Bisci, PhD
Chef Kari Bernardi-Ibsen Victoria Boutenko
Charles Bush
Tamera Campbell
Chef Rachel Carr
Patricia Cramer
Gabriel Cousens, M.D.
Shanti GoldsCousens
Thomas DiFiore
Dr. Karin Dina
Dr. Rick Dina
Dorit
Trish Gallagher
Jackie Graff Dr. Doug Graham
Diane Haworth
Barbara Howard
AwaHoshi Kavan
Dr. Siri Gian Singh Khalsa, PhD
John Kohler
Viktoras Kulvinskas
Dan Ladermann
Susan Lightfoot
Chef Elaina Love
Chef Martine Lussier
Terry Nieves
Happy Oasis
Kristie Phelps
Priya108 (Paul Turner)
David Rainoshek
Stephanie Raya "Chef Steph"
Janie Rezner
Rhio
David Ross
Chef Jenny Ross
Michael Saiber
Chef Felix Daniel Schoener
Petra Schulte
Ronnie and Chef Minh Skurow
Nomi Shannon "The Raw Gourmet"
Cherie Soria
Chef Vinnette Thompson
Dr. Leslie Van Romer
Don Weaver
Thank you to the extraordinary filmmakers:
Mike Anderson
Valya Boutenko
Jim Carey
Lionel Friedberg
Elena Tonetti-Vladimirova
Thank you to the dynamic musicians: Human Jah Sun
And to our talented Rising Star Chefs:
Vaughn Alexander
Shana Dean
Andrea Griffith
Tina Lubsen
Stacy Murillo
Tiana Rodrigues
Jenny Teresi
Michael Varbaek
Congrats to all of our winners of the Expo Raffle and Silent Auction - enjoy those fabulous prizes!
2008 Expo Raffle Winners: Sue Kosloff - Living Light $475 Culinary Class Gift Certificate Aimee Martinez - Vita-Mix 500 Blender Sue Kosloff - E3 BrainON - 12 bottles Tristan Anderson - 16 oz. Vitamineral Green and 16 oz. Vitamineral Earth Michael Saiber - Creative Health Institute $200 Certificate Vanessa Karam - Living Light Inn 2-day Midweek Stay Barbara Glenewinkel - Angela Stokes and Matt Monarch Book Package Joan Phillips - Raw Goodies Grab Bag
2008 Expo Silent Auction Winners: V. VanOrsdul - Excalibur 9 Tray Dehydrator with Paraflex sheets Roanna Olds - Vitamineral Greens - 2 16 oz. bottles Priya108 - Earth Family Foods Basket Roanna Olds - Hooked on Raw and Creative Health Institute Certificate Laurie Welch - E3 BrainON - 6 bottles Laurie Muller - Hooked on Raw and E3 BrainON - 6 bottles Orion - Sacred Chocolate Hearts - 5 Marilyn - Hooked on Raw and Fit Quest for Life Certificate Susan Kosloff - OhVeggies - 6 varieties Tamera Campbell - Elaina Love's book Pure Joy Kitchen Patricia Crow - Elaina Love's DVD Intro to Living Foods Karma Rae - Fit Quest for Life Combo Certificate V. VanOrsdul - Vitamineral Greens - 2 16 oz. bottles Tamea Woodward - Artisana butters basket Michael Saiber - Houdini Design Branding Package Certificate Laurie Muller - Bliss Mix varieties basket Lyndal Hubbard - Acorn Organics - Got Leafy Greens T-Shirt Patricia Crow - DVD: Going Raw with Ronnie & Minh Kip Morgan - Raw Spirit 1 Day Pass and 2 books by Happy Oasis
More about the Vibrant Living Expo
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World Vegetarian Day Celebration Saturday and Sunday, October 4th and 5th

Join us at 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. 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 "meze" meal at 6:45 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.
If you are attending World Vegetarian Day, you can purchase your Organic Gourmet Raw Meze Meal dinner in advance for $25, click here to purchase on the Living Light Website, or purchase at the Living Light Booth the day of the event. Buy early - we sold out last year!!!
Gourmet
Organic Raw Vegan Meal
Saturday, October 4, 2008 6:45 PM
Sponsored by Living Light Culinary Arts Institute
Mediterranean Meze Meal
Prix Fixe 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!
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The Raw Food Revolution Northern Lights Tour November 11 - December 7
Sponsored by Living Light International
The Raw Food Revolution Diet Northern Lights Book
Tour with author Cherie Soria begins November 11th. Raw Food Doctors™ Rick and Karin Dina will also participate in the tour, offering two different Science of Raw Food Nutrition™ classes: Introduction to Science of Raw Food Nutrition™ and Science of Raw Food Nutrition™ I. Martine Lussier and Cherie will offer FUNdamentals of Raw Living Foods™, Living Light's foundational beginning course during the tour. Call 707-964-2420 for more details or if you want to volunteer to assist
Cherie Soria and Martine Lussier in Vancouver, Calgary, Toronto, or
Montreal.
Cherie Soria, Director of Living Light Culinary Arts Institute will offer free talks about the Raw Food Revolution at several locations, and will cover topics from her new book, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger and share tips about how to achieve permanent weight loss, make great tasting healthy food, save time in the kitchen, eat raw on the go, and get the nutrients your body needs.
She will also share some of the fabulous recipes from the book and highlights from the bonus 21-day Weight Loss Program included in the book.
FUNdamentals of Raw Living Foods™ with Cherie Soria and Martine Lussier
Take advantage of this opportunity to take Living Light's entry-level class as a one-day intensive workshop. Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes. No prerequisites are required. This class satisfies the first prerequisite to the Associate Chef and Instructor Training Program™. It is open to participants of any skill level, novice to professional. Tuition: $325
Introduction to Science of Raw Food Nutrition™ (four-hour class)
The Living Light Culinary Arts Institute has teamed up with Raw Food Doctors™ Rick and Karin Dina to offer Introduction to Science of Raw Food Nutrition™, a fun and informative 4-hour course. This course will provide an abundance of scientifically based raw food education via multimedia presentations and group participation designed to help you gain a greater understanding of raw food nutrition and give you confidence in the role of raw foods for greater health and vitality.
Class topics include understanding the caloric density of various foods, the effects of heat on food chemistry, raw food sources of vitamins and minerals, vitamin B-12 and raw vegan nutrition, optimal blood sugar regulation, and the role of essential fatty acids in human health.The information presented is easy to understand and is for anyone wishing to gain a comprehensive overview of raw vegan nutrition.
Tuition: $95 in advance or $125 at the door
Science of Raw Food Nutrition™ I (two-day course)
This 2-day comprehensive course takes you deeper into the scientific basis for raw food nutrition. Raw and living foods have been gaining popularity over the past several years and there is quite a buzz about the health benefits of raw foods. Is there a scientific basis for all of these claims? If this and other questions are of interest to you, then Science of Raw Food Nutrition™ is the ideal course for you. This course will provide answers to common questions about raw food, vegan, vegetarian and plant-based diets and is presented in a fun and easy to understand format. You will leave this course empowered with knowledge and understanding to successfully incorporate raw and living foods into your daily diet. In addition to the information packed classes, this course includes time for answering questions after each class, as well as a final question and answer session at the conclusion of the program. All participants will receive a comprehensive notebook including lecture notes, charts, graphs, and other essential information on raw food nutrition. There is no prerequisite for this class - the course content includes all topics covered in Introduction to Science of Raw Food Nutrition™ and much more. This two-day course is a prerequisite for the Science of Raw Food Nutrition™ II, a five-day comprehensive raw food nutrition course, and the Benefits of Raw Food Nutrition Health Educator Certification Course. Tuition: $325
2008 Northern Lights Tour Locations and Dates:
Portland, OR November 11th Introduction to Science of Raw Food Nutrition™
November - Date TBA - The Raw Food Revolution
Seattle, WA November 13th Introduction to Science of Raw Food Nutrition™
November - Date TBA - The Raw Food Revolution
Vancouver and Langley, British Columbia November 15-16th Science of Raw Food Nutrition™ I November 22nd The Raw Food Revolution November 23rd FUNdamentals of Raw Living Foods™
Calgary, Alberta November 18th Introduction to Science of Raw Food Nutrition™ November 25th The Raw Food Revolution
Toronto, Ontario November 22-23rd Science of Raw Food Nutrition™ I
November 29th The Raw Food Revolution
November 30th FUNdamentals of Raw Living Foods™
Montréal, Québec November 29-30th Science of Raw Food Nutrition™ I
December 6th The Raw Food Revolution December 7th FUNdamentals of Raw Living Foods™
Register now for these classes online, or call 707-964-2420 for more information.
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Class Schedule Classes sell out in advance, so please register early
Associate Chef and Instructor Certification™ Series and Gourmet Raw Food Chef Certification™ Series:
October 4-November 16 FUNdamentals of Raw Living Foods™ October 4-5 Essentials of Raw Culinary Arts™ October 6-10 Science of Raw Food Nutrition™ I: October 11-12 Raw Culinary Arts Associate Chef & Instructor Training™ October 13-24 Ethnic Flavors in Recipe Development™ October 27-31 RawFusion Gourmet Spa Cuisine and Recipe Development™ November 3-7 Raw Event Catering and Elegant Entertaining™ November 10-14 New Holiday Traditions with Raw Living Foods™ November 15-16
Only a few spots are left in our October Chef Series, and at the Living Light Inn! Contact us now at 707-964-2420 to reserve your place! Science of Raw Food Nutrition Certification™ Series
December 5-13 Science of Raw Food Nutrition™ I: December 5-6 Science of Raw Food Nutrition™ II: December 7-11 Benefits of Raw Food Nutrition Educator Certification™ December 12-13
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.
2009 Living Light Culinary Arts Institute Courses with Jenny Cornbleet in Chicago
For more information or to register: call Learn Raw Food, 800-870-4066 or visit www.learnrawfood.com
FUNdamentals of Raw and Living Foods™ A Living Light Culinary Arts Institute Course Whole Foods Market, 3300 North Ashland, Chicago, IL January 10, 2009, 9:00 am - 5:00 pm Tuition: $325
FUNdamentals of Raw and Living Foods™ A Living Light Culinary Arts Institute Course Whole Foods Market, 3300 North Ashland, Chicago, IL April 18, 2009, 9:00 am - 5:00 pm Tuition: $325
Testimonials for Living Light Culinary Arts Institute
"The chef program was liberating, fulfilling and supportive. It offered terrific tools & skills to support any level of experience in the culinary arena. Not only did it meet & exceed my expectations, but the staff and teachers provided expert advice and support materials to make any business happen quickly & efficiently in the real world"
"I highly recommend Living Light. You really feel a sense of family and commitment from all Living Light Staff. They want you to succeed, and they challenge you to reach greater heights of achievement while you are here."
Click here for more information and to register for classes
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New Holiday Traditions November 15-16, 2008
Sign up now for a fabulous chef showcase and sumptuous holiday feast beyond your wildest dreams. Learn fresh perspectives on favorite family recipes, special tips for creating culinary magic, fantastic and creative table décor, and the secrets of seasoning for the season while preparing healthful, elegant gourmet meals: appetizers, soups, entrees, desserts, candies, breads and more!
A sample menu:
Holiday Nut Nog
Cranberry Orange Relish
Green Beans Amandine with Crispy Leeks
Holiday Fantasy Stuffing
Spicy Gingerbread People
Black Bottom Pecan Pie & more!
No prerequisites for the course. Open to all from novice to chef!
Saturday and Sunday November 15-16
Saturday class includes breakfast, lavish buffet lunch, afternoon tea and dessert, and outstanding culinary demos all day long! Sunday class includes breakfast, mid morning snack, more amazing demos, creative table design class and full festive holiday buffet.
Class takes place at the Living Light Center in the Company Store. Cost for class: $575
Festive Holiday Buffet is open to the public: Sunday, November 16,
2:00 PM
Cost: $45.00, so bring your spouse! Call 707-964-2420 to register!
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Living Light Marketplace
Take advantage of our special sale this month on books by some of our featured EXPO speakers:  Books by Gabriel Cousens, M.D:
Conscious Eating - regular price $35.00 SALE $24.50
Spiritual Nutrition - regular price $30.00 SALE $21.00
There is a Cure for Diabetes - regular price $19.95 SALE $14.00
 Celebrating our Raw Nature by Dorit - regular price $14.95 SALE $10.50
Raw Food Celebrations by Nomi Shannon - regular price $19.95 SALE $14.00
Buy a book for yourself, for a friend, or stock up on the sale price for holiday gift giving!
Shop Online
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Living Light Inn Fall Special
 Get away to the beautiful Mendocino Coast during our most pleasant weather of the year! Stay at the eco-friendly Living Light Inn for two mid-week nights and get the third night free! Hike through the redwoods to a secluded waterfall, bike the beautiful coastal roads and trails, kayak or canoe up Big River, enjoy a glass of local award winning wines, savor a meal at a fine dining restaurant, beer-taste during Octoberfest, go antiquing or shop the boutiques, visit local art galleries or just curl up with a good book in front of the fireplace. And at night sleep soundly in all-organic bedding at the Living Light Inn. Prices range from $220 to $350 for the 3 nights. We look forward to seeing you soon. Visit the Living Light Inn website to make reservations or call 877-964-1384 (toll free) or 707-964-1384.
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Chef's Corner: Gazpacho from The Raw Food Revolution Diet, by Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS, RD
 Yield: 2 cups/500 mL (2 servings)
On a warm September day, nothing is more refreshing than a cool bowl of gazpacho. Traditionally served either chilled or at room temperature, gazpacho makes great use of the last perfectly ripe tomatoes from your summer garden. This is a simple soup full of refreshing good flavor.
Nutrition Note
Not surprisingly, Gazpacho is chock-full of nutrients and antioxidants. One serving of this soup supplies over 30% of the RDA for chromium, copper, magnesium, manganese, molybdenum, and vitamins B6, C, and K, and over 20% of the RDA for pantothenic acid, potassium, and vitamins A and E.
3 ripe tomatoes
1/4 cup (60 mL) diced celery
1/4 cup (60 mL) seeded and diced cucumber
3 tablespoons (45 mL) diced red bell pepper
2 teaspoons (10 mL) freshly squeezed lemon juice
1/4 cup (60 mL) thinly sliced radishes
2 tablespoons (30 mL) minced fresh parsley, packed
1 tablespoon (15 mL) thinly sliced green onion
1 1/2 teaspoons (7 mL) extra-virgin olive oil
1/2 teaspoon (2 mL) salt
Pinch of cayenne
Freshly ground black pepper
1/2 ripe avocado, diced
2 tablespoons (30 mL) Savory Seasoned Sunflower or Pumpkin Seeds, or 1/4 cup (60 mL) mung bean sprouts or lentil sprouts (optional)
1. Seed the tomatoes and strain the seeds from the juice through a cloth mesh bag. Set the juice aside.
2. Finely dice the tomatoes.
3. Place the tomato juice, half of the celery, cucumber, and bell pepper, and all of the lemon juice in a blender and process until smooth.
4. Pour into a bowl and stir in the tomatoes, the remaining celery, cucumber, and bell pepper, and all of the radishes, parsley, green onion, oil, salt, cayenne, and black pepper. Chill in the refrigerator for at least 1 hour before serving.
5. Just before serving, stir in the avocado, pour into individual bowls, and top with the optional pumpkin seeds.
6. Stored in a sealed glass jar in the refrigerator, Gazpacho will keep for up to 2 days.
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Living Light International email: info@RawFoodChef.com phone: 707-964-2420, or 1-800-816-2319 web: RawFoodChef.com
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