Donations for Elaina Love and her son Dominic - click here to read more and to donate
Green Beans with Mushrooms Amandine
|Living Light International
Making Healthy Living Delicious!™
Every December as we wrap up the year at Living Light, we like to take a moment to think about how lucky we are to be living where we live, to be teaching the world about raw living foods, and to share in our community of family and friends - all of you! Sometimes in the hustle and bustle of daily life, and especially during the holidays, we can lose sight of the meaning of the season. This year the true meaning of the season - giving and sharing love - has been brought to us very powerfully. Our dear sister, teacher, raw food chef, and devoted mother Elaina Love has reached a crisis point with her son Dominic, who is in treatment at Hippocrates Health Institute. We have sent out several bulletins about her situation, and so many of you have responded generously with donations to help with Dominic's care. We've raised more than $20,000 so far, all of which will go to help Dominic as he strengthens his body with a green diet and wheatgrass and oxygen therapy. We have been greatly touched by this outpouring of love and support for Elaina and her son. Nothing brings home the true meaning of the season more than when we are able to reach out to help other people at this time of year. We'd like to extend our love and thanks to each of you who read these words; those of you who have been able to send a financial contribution for Elaina and Dominic, and those of you who have held them in the light of your love and prayers this season. We are deeply grateful that you are a part of our lives, and we extend to each and every one of you our wishes for your happiness, comfort, and joy - may your lives be showered with blessings of love, friendship, family, and abundant health.
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team
Best of Raw Awards - Vote Now!!
Cast your vote today for Cherie and Living Light - nominated for TWELVE categories!! WOW!
Tell your friends,
tell your family, use the share buttons at the bottom
of this email to create the buzz!!! Blog about it, share on Facebook, Twitter,
and all of your favorite social media, and be sure to enlist everyone you know
to vote for Cherie Soria and Living Light International. Cherie has been a
devoted teacher of vegetarian cuisine for 40 years, and has taught gourmet raw
cuisine for 16 years. Living Light has been teaching raw food chefs,
instructors, and individuals for over 11 years, and has perfected an amazing
curriculum and truly outstanding culinary and nutrition education programs.
We're constantly improving and refining our curriculum to bring the best
possible educational opportunities to the entire raw community, including the
Vibrant Living Expo and Culinary Showcase™ - celebrating our 6th year
this August! We are deeply honored to be nominated in twelve categories!
We know that you'll want to vote for Cherie Soria as your favorite raw vegan chef and educator - Cherie and Living Light have also been nominated in TEN other categories!!! Whether you are a Living Light student, graduate, fan, or friend, please support Living Light and the work we do by voting!
Being recognized as leaders in the Best of Raw awards helps Living Light continue to educate the world about raw food - from our professional culinary program and our award-winning café to the annual raw event of the summer, the Vibrant Living Expo and Culinary Showcase™, we are Making Healthy Living Delicious™ every day of the year!
Winners will be announced December 30th - Vote for your favorite school, educator, chef, restaurant, food, book and company - Living Light!
Here's the list of nominations for Living Light:
Favorite Raw Vegan Educator:
Favorite Raw Vegan Chef:
Sexiest Raw Vegan Woman: Cherie Soria
Favorite Raw Vegan Restaurant:
Living Light Cuisine To Go
Favorite Raw Vegan Company:
Living Light Culinary Arts Institute
Favorite Raw Vegan Chocolate Treat: Living Light Culinary Arts Institute's Chocolates
Favorite Raw Vegan Website: RawFoodChef.com
Favorite Raw Vegan Book:The Raw Food Revolution Diet by Cherie Soria
Favorite Online Store: RawFoodChef.com
Favorite Raw Vegan Event: Vibrant Living Expo and Culinary Showcase™
Favorite Raw Vegan Caterer/Festival Booth Vendor: Cherie Soria/Living Light Culinary Arts Institute
Favorite Business Opportunity: Living Light International
Vote Living Light beginning today!
Pass the word - we can do it!
Click here to vote now!
Class ScheduleBegin 2010 with a promise to yourself - better health for you and your family when you take classes at Living Light. Whether you plan to make food for family and friends, begin a career as a raw food chef, or want to open a restaurant, start a catering company, or work with local agencies in your community to educate people about health, Living Light has the program that is perfect for your needs. We've added some new classes this year. Please take a moment to check our calendar. Our student services team is at the ready to help you plan a new future in 2010!
Classes sell out in advance, so please register early
January through April 2010 Schedule
Associate Chef and Instructor Certification™ Series
January 9-29, 2010
FUNdamentals of Raw Living Foods™ January 9
Essentials of Raw Culinary Arts™ January 11-15
Raw Culinary Arts Associate Chef & Instructor Training™ January 18-29
plus: Basic Knife Skills 101: January 10
plus: Knife Skills 102: January 10
plus: Precision Knife Skills and Decorative Cuts 201: January 23
plus: Science of Raw Food Nutrition™ I: January 16-17
Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:
February 6-March 24, 2010
FUNdamentals of Raw Living Foods™ February 6
Basic Knife Skills 101: February 7
Knife Skills 102: February 7
Essentials of Raw Culinary Arts™ February 8-12
Science of Raw Food Nutrition™ I: February 13-14
Raw Culinary Arts Associate Chef & Instructor Training™ February 15-26
Precision Knife Skills and Decorative Cuts: February 20
Ethnic Flavors in Recipe Development™ March 1-5
RawFusion Spa Cuisine™ March 8-12
Raw Event Catering and Elegant Entertaining™ March 15-19
plus: NEW! Essence of Raw: March 6
plus: NEW! Essence of Business: March 7
plus: Pastry Arts - Unbaked!™ March 21-24
Science of Raw Food Nutrition Certification™ Series
March 24-April 1, 2010
Science of Raw Food Nutrition™ I: March 24-25
Science of Raw Food Nutrition™ II: March 26-30
Benefits of Raw Food Nutrition Educator Certification™ March 31-April 1
Associate Chef and Instructor Certification™ Series
March 27-April 16, 2010
FUNdamentals of Raw Living Foods™ March 27
Essentials of Raw Culinary Arts™ March 29-April 2
Raw Culinary Arts Associate Chef & Instructor Training™ April 5-16
plus: Basic Knife Skills 101: March 28
plus: Knife Skills 102: March 28
plus: Precision Knife Skills and Decorative Cuts 201: April 10
plus: Science of Raw Food Nutrition™ I: April 2-3
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
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.
New! Unique Teleconference Opportunity with Living Light Directors Cherie Soria and Dan Ladermann
is your chance to ask all of your important questions about Living Light classes
and programs, including all of the new classes we have added! Join Living Light
Directors Dan Ladermann and Cherie
Soria for a FREE "open house" via
dates to choose from:
Dates and Times:
Thursday, December 17th 6:00-7:00 PM (PST)
and Saturday, December 19th 3:00-4:00 PM (PST)To Call In Dial:
(218) 844-0850Participant Access Code:
873111#(Long distance charges
may apply, depending on your individual phone plan.)
If you are ready
to begin a new life as a certified Living Light Associate Chef and Instructor™ or
Gourmet Raw Food Chef™, or if you are interested in advanced classes, classes on
raw food nutrition, knife skills, recipe development, or pastry arts, take
advantage of this rare opportunity to ask the
Cherie and Dan will cover any questions you may have
about Living Light and how our programs work!
FUNdamentals of Raw Living Foods™ in Santa Barbara, CA
Saturday, January 30
(Check in 9:30 AM, Class time is 10:00 AM-6:00 PM) Tuition:
$365, includes lunch and
of Santa Barbara
1535 Santa Barbara Street
Santa Barbara, CA
93101Call Living Light at 707-964-2420 to register, or register online
Take advantage of
this opportunity to attend Living Light's entry-level class in the beautiful
city of Santa
Barbara. This class is the first in the Living Light chef
training series and is a prerequisite to most of the other
In this class, you will discover the magic of creating fabulous organic raw
vegan cuisine for optimal health and rejuvenation! 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. Learn to make healthy and delicious
everyday favorites using whole, fresh, ripe, raw, organic foods. See and sample
rich nut milks and creams, appetizers and pates, cultured foods, smoothies,
sauces, dressings, soups and salads, simple entrees, dehydrated goodies and
snacks, and desserts. Learn kitchen gardening and sprouting, basic knife
techniques, and equipment use. You will be provided a complete recipe folder
and resource guide and will sample all the foods prepared during the class. A
delicious buffet lunch will also be served! No prerequisites are required.
This class is open to participants of any skill level, novice to professional.
Tuition: $365 Register online
707-964-2420 to sign up today!
Science of Raw Food Nutrition™
With the Raw Food Doctors™ Rick and Karin Dina, D.C.
Science of Raw Food Nutrition™ I
Join Rick and Karin Dina, D.C., 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
Don't miss this opportunity to learn from the experts!
class is offered 12 times a year. See the 2010 class schedule or phone
707-964-2420 for dates. 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.
class is offered 4 times a year. See the 2010 class schedule or phone
707-964-2420 for dates. Prerequisite: Science of Raw Food
Nutrition™ IBenefits of Raw
Food Nutrition Educator Certification™ Course
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!
class is offered 4 times a year. See the 2010 class schedule or phone
707-964-2420 for dates.Prerequisites: Science of Raw Food
Nutrition™ Levels I and II.Testimonials from Rick and Karin Dina's
Science of Raw Food Nutrition classes:
"Thank you! I have
been reading books regarding diet for the past 15 years; I have a lot of
information but you have helped me to put all the puzzle pieces together!" - Choo Yeh Fung
"Drs. Rick & Karin Dina bring great enthusiasm and
understanding to the science behind nutrition, and they provide documented
validity for incorporating raw food into any lifestyle. They are easy to
understand, and yet took us to the deeper sciences behind nutrition for body,
mind & spirit. I am leaving prepared to serve others with not only the tools
and information I need, but a desire to explore the sciences of raw food
nutrition even further." - Jill Seebantz
"Practical - a
nutritional course that is truly focused on food, not supplements! Exactly what
I have been looking for!" - Anita Singorahardjo
"This course is very scientifically based. It brings about a level of
understanding and learning that is at the very least on the same level as a
college course. It has encouraged me to go forth and do my own scientific
research through peer reviews and studies. It has given me a solid foundation
for which I can stand on in the arena of raw food nutrition when teaching. Also,
I have been taken to a new level in my growth as a raw foodist and the way I
will balance my raw diet. The Dina's are just lovely and a joy to sit under.
This helped one want to listen, focus, and be fully present each and every day.
They have been a blessing and they have poured their whole hearts into the
material which they put together. Very, very dedicated!" - Karen Benson
"You exceeded my expectations. Your presentation was
skillful, well organized, clear and facilitated learning, and while it was
rooted in the fundamentals of physiology along with the current research, it was
clinically focused and useful. You conveyed all of this to us with great care,
care that we understand and learn, and care that we can effectively use the
information to help many others, as well as ourselves. Thanks Drs. Rick and
Karin. This was an exceptional course." - Gil Alvarado,
N.D., L.Ac., Dipl, Ac. (NCCAOM)
"I am so glad I took this class. It was just what I needed to organize my
thoughts of my own health and raw food knowledge and answer many of the
unanswered questions that I had remaining. Thank You! - Drs. Karin and Rick for
putting it all together for me and giving me an excellent starting point for
bringing my passion for health education and raw food into the world. I also
appreciate your depth of knowledge, well researched and peer reviewed material
presented with accuracy, integrity, and professional non biased format. You were
thorough and entertaining as well as organized. I was very impressed! This was
probably the best overall presentation I've ever attended. I only have one
complaint! Where is level III? Thank you again."- Shelly
Armstrong, RN Click here
707-964-2420 or 800-816-2319 for more information and
Meagan Ricks is Making a Difference at Living Light
For the month of November, Living Light is delighted to honor Meagan Ricks as our Employee of the Month. Meagan came to Living Light as a student and proved herself to be unusually bright, talented, and organized. Her focus and attention to detail, along with her beautiful attitude, motivated us to offer her the position of pastry chef here at Living Light. We made a good decision - the dessert case shows Meagan's innate ability to put love into everything she touches - not only does it show, but we can taste it! And, she is as sweet and beautiful as her creations.
Meagan has also been participating in a teaching internship for the past year. Along with co-teaching Living Light's Instructor Empowerment classes, she teaches many of the school's pastry arts classes. In the process, she has become a well rounded chef and a fine teacher, and I am happy to announce that along with continuing to make our beautiful desserts, Meagan is now officially on staff as a Living Light Culinary Arts Instructor!
Meagan says she loves working at Living Light because of the teaching opportunities, the ability to share creative ideas, and the chance to learn and grow here. Besides making pastries and teaching, she enjoys ballet, reading, art, painting, sketching, jewelry making, and hiking. Her goals include bringing more health information to people and facilitating their healing on all levels.
Meagan has proven herself to be valued member of our Living Light team. She is intelligent, focused, motivated, and always helpful and understanding of others. She has a positive and enthusiastic attitude, and is always willing to take on new tasks even when it means more work for her. Living Light staff and students all describe her as sweet, smart, humble, kind and respectful of others.
Thank you Meagan! We love and appreciate you!
Living Light Marketplace
Light and all Fort Bragg "Company Store" merchants are partnering with the Mendocino Coast Children's Fund to create a
"Giving Tree" for the children of our community. If you live in the Mendocino Coast area, come in to the Company Store
and choose a colored tag from the tree. You can pick a tag and bring in an
unwrapped gift for a child who might not otherwise receive a gift this holiday
season. Your donated gifts need to be brought to the Living Light Marketplace by December 16. Support the good work of the Mendocino Coast Children's Fund - your
generosity will warm the hearts of many children this year.
Living Light Marketplace Online - Gifts for Everyone on Your List from Living Light!
Cherie Soria's Raw Food Diet Revolution & Angel Foods Book Bundle
Purchase both of Cherie's books: the newest book, The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger, and her classic, Angel Foods: Healthy Recipes for Heavenly Bodies. Only $34.98 when you buy both books together - a $42 Value!
Gift Certificate for Living Light Classes
$100 and up
A thrilling gift for any
aspiring raw chef on your list is a gift certificate for Living Light classes.
You can purchase your gift certificate online or by phone, and a paper
certificate will be mailed to the gift recipient. To redeem the gift certificate
call (or have the lucky recipient call) the Living Light enrollment team at
800-816-2319 or 707-964-2420 - it's a gift that will last a lifetime!
Traveling Culinarist -
Perfect for the chef on the go!
The Traveling Culinarist is in a category all its own. Whether you're a
professional chef, a culinary student or simply an enthusiastic epicurean, the
Traveling Culinarist lets you share your kitchen talents no matter whose kitchen
you're in. With dozens of pockets, pouches, compartments and straps, the
Traveling Culinarist is the trusted companion of the chef on the go. This unique
chefs case securely provides a place for everything, so you can create
tantalizing meals wherever your travels take you.
The Sous Culinarist
(patent pending) is always ready for action. This unit has multiple side
pockets, extra large interior mesh pockets, quick-snap straps, and velcro
dividers that easily convert from laptop pocket into a cushioned wine tote.
Accordion filing pockets provide space for cookbooks, magazines, and file
folders. Also includes a knife satchel. Please note that the utensils, knives,
and accessories are NOT included with this case.
Spirooli Vegetable Slicer
Create beautiful dishes with your winter harvest
The Spirooli is a 3-in-1
vegetable and fruit slicer. It has three separate blades for making medium
noodles, large noodles, and thin slices. Just place the vegetable or fruit on
the prongs of the wheel and turn the handle while pushing the base toward the
blade...it's so easy! It also has suction cups that stick to your countertop and
help stabilize the spirooli while in use. And storage of the blades is a snap,
just slide them into the base.
Impulse Picnic Set
The Impulse by Picnic at Ascot is a handy portable picnic set which
includes a hardwood cutting board, cheese knife, corkscrew and cotton napkins.
Ideal for travel or any impromptu occasion. Dimensions: 8.5"w x 9.5"h x
Bamboo Salad Hands - These popular, ergonomic Edward salad hands make a great addition to any kitchen. They are made of exclusive "Notreeinum" (pressed bamboo fiber) and come in either a dark or light color.
Living Light Inn
Our Holiday Gift to You!
(December 18-January 3, 2010)
Living Light Inn has a wonderful gift for you this holiday
season. Get away to the beautiful Mendocino
Coast during the holidays
and when you stay at the eco-friendly Living Light Inn:
Stay 2 nights, get 1 night free
Stay 3 nights, get 2 nights free
Stay 4 nights, get 3 nights
This holiday special runs
from December 18-January 3, 2010, including weekend and holiday nights. If you
are traveling after January 3, 2010, ask about our winter getaway rates!
The friendly town of Fort
Bragg is a great place to
spend the holidays! We're a small town, with no traffic, no lines, and no
hassle during the holiday season! We have plays, holiday concerts, and other
great events to remind us of the way things used to be when life was a little
simpler. You'll enjoy relaxing at the Living Light Inn at night after a day of
exploring the coastal villages of Fort
Bragg and Mendocino. 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
wine, savor a meal at a fine dining restaurant, 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 $110 to $175 per night. 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.
Living Light Café
Delicious Dairy and Gluten Free Holiday
Living Light has sublime holiday desserts for the
season! Try our amazing hand made vegan candy and fudge - ready to go in gift
boxes. Or the best ever scrumptious "Pumpkin Pie" with cashew cream (bet you
can't guess the secret ingredient!). Delicious vegan cheesecake comes in three
tempting flavors: vanilla, chocolate and mocha, with a choice of raspberry,
chocolate, or mocha sauce. Please allow 48 hours
for whole pie and cake orders. (Local orders only - we cannot ship desserts at
this time). Call 964-2420 ext. 22
We are now serving some amazing creations from
our Pastry Arts-Unbaked!
class, including Lemon Poppy Seed Cake,
California Mudslide Pie, Tiramisu, White Chocolate Raspberry
Cheesecake, and Mint Chip Chocolate Cheesecake. Delicious... Delectable... Divine!
New Holiday Traditions with Raw Living Foods Class on DVD
Have you always wanted to take a class at Living Light, but for one reason or
another couldn't travel to Fort Bragg? Now here's your chance to learn from the
best! For the first time ever, we are offering a 2-day class, New Holiday
Traditions, as a video course. This means that you can watch 18 fantastic
culinary demonstrations from our expert chefs, including Master Raw Food
Chef Cherie Soria, Elaina Love, and Martine Lussier. Learn at home - in
comfort and convenience! The New Holiday Traditions class includes 18 raw vegan
recipe demonstrations, along with valuable tips
you will not find in any cookbook! Each recipe is designed specifically
for entertaining during the holidays. You will learn how to prepare raw versions
of traditional, cooked comfort food favorites. Watch them one at a time or have
a marathon! Invite your friends over and have a food preparation
You will also receive all of the recipes in writing so that the
steps and ingredients will be clear and easy to follow.
Light director Cherie Soria and her team into your home to teach you how to
prepare Apple Fennel Pomegranate Salad, Black Bottom Pecan Pie, Green Beans with
Mushrooms Amandine, Holiday Fantasy Stuffing with Cranberry Relish, Vegan Bay
Crab Cakes with Creamy Dill Tartar Sauce, Pumpkin Pie with Whipped Nut-Cream and
a whole lot more.
This DVD makes a wonderful early holiday gift - order
in time to prepare a glorious feast for family and friends! New Holiday Traditions with Raw Living Foods Class on DVDRegularly $195.00Special Holiday Price $175 between now and December 20 - a $20 savings!Buy your DVD now
and start your own New Holiday Traditions!
Tips to Stay Warm, Green Beans with Mushrooms Amandine, and Pecan Paté
Stay Warm This Winter!
In November of 2008, we printed some tips for staying warm in
the winter months while still enjoying a high raw diet. We thought that many of
you might enjoy a reminder:
As we move into the cooler months, it's important to remember
that raw foods don't have to mean cold foods. Below are a few timely tips for
warming foods from Cherie's latest book The Raw Food Revolution Diet: Feast,
Lose Weight, Gain Energy Feel Younger
. Notice that all the recipes in the
book contain measurements in U.S. Customary System of weights and measures as
well as the more commonly used Metric System, making this book a great choice
for Canadians and Europeans, as well as US citizens.
How can I go raw if I live in a cold climate?
ˇ Enjoy a warming breakfast of Buckwheat Muesli or Cinnamon Oatmeal, with
warm Almond Milk and bananas.
ˇ For breakfast or an afternoon snack, have raw almond butter, with apples or
bananas. If you're brave, sprinkle a generous dose of cayenne on top for an
ˇ Use hot water instead of cold water in your smoothies and blended soups.
ˇ Wash your refrigerated produce in warm water or put it in a warm water bath
for a few minutes before using it.
ˇ Have a cup of warm miso soup or warm ginger tea before eating your cooler raw
meal. This will also reduce your appetite without adding calories.
ˇ Pour nearly boiling water over your refrigerated broccoli or cauliflower and
let it rest for a few minutes to warm it up before using it in salads, pates,
or other dishes that will be consumed immediately.
ˇ If you are on an 80% raw diet program, add some baked or steamed root
vegetables or cooked sprouted lentils to your soups and salads.
ˇ Make a warm soup of finely julienned vegetables and hot water. Add mushroom
powder, tamari, and grated fresh ginger to boost the flavor.
ˇ Use a dehydrator to warm dishes like raw stuffed mushrooms and marinated
kale. Be sure to use a covered glass dish so the item doesn't dry out. Other
foods, such as marinated vegetables, can be put in a jar and then immersed in
hot water to warm them up quickly before serving.
ˇ Drink a cup of warm ginger tea sweetened with a little agave syrup or stevia
before bedtime. It will help you warm those cold sheets.
And now for some holiday
recipes! Green Beans with Mushrooms Amandine
Recipe inspired by Jennifer Cornbleet
3 tablespoons lemon juice
6 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon onion, minced
1/2 teaspoon dry mustard
1/2 teaspoon Celtic salt
1/4 teaspoon fresh ground pepper
4 cups green beans, French cut
2 cups mushrooms, wiped, sliced thin
1 cup almonds, sliced thin
1. Combined ingredients for marinade and pour over beans, mushrooms and almonds. Toss well.
2. Allow it to marinade for 2 hours in a warm dehydrator, or overnight.
3. Serve chilled or slightly warmed.
Recipe by Cherie SoriaYield: 5/8 cup (8-12 servings)
Pecan Pate is a rich, satisfying holiday option that is
delicious on raw crackers. Or, it can be stuffed into the small colorful
peppers that are often available this time of year. Looks both beautiful and
festive! It is a firm pate which does very well when molded in pretty shapes
and garnished with a sprig of parsley. Just use damp cheesecloth to line the
mold, and refrigerate for at least an hour before unmolding.
1 1/2 cups pecans, soaked and dehydrated
tablespoons minced leek or green onion
tablespoons minced fresh parsley
1/2 tablespoon tamari
1/2 teaspoon garlic powder
1 1/2 tablespoons lemon juice
teaspoon solar-dried sea salt
Place the pecans in a food processor outfitted with the "S" blade,
and process until finely ground.
Add the leek, parsley, tamari, garlic powder, lemon juice, and salt, and pulse,
just to mix.
Store in an airtight container in the refrigerator for up to one week.
|Thank you for reading our newsletter and for allowing us to share with you, we welcome your feedback.Help us make Healthy Living Delicious around the
world! Please send Living Light emails and videos to friends, family and
colleagues - We're always "sprouting" new ideas and we love to share them and
see them grow! Please share this newsletter with your social networks by using the "share" button or forward to your friends.
Please visit our website for more information at RawFoodChef.com
Living Light International
phone: 707-964-2420, or 1-800-816-2319