In This Issue
Special Message from The Raw Food Doctors
Science of Raw Food Nutrition
Class Schedule
Vibrant Living Expo
Living Light Marketplace
Divine Desserts for Your Valentine
Living Light Inn
Pastry Arts - Unbaked!
Chef's Corner
Quick Links...

The 5th Annual Vibrant Living Expo and Culinary Showcase™, August 21-23, 2009
Vegetable Juice
Three Delicious Juices:
Green Giant Juice, V-5 Juice, and Spicy Tomato Cocktail
Green Star 2000 juicer
Green Star 2000
Juicer - on sale this month!
How to Juice Kale

Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts that have gained recent widespread attention due to their health-promoting, sulfur-containing phytochemicals. It's easy to grow and can even grow in cold temperatures, where a light frost will produce especially sweet kale leaves.

Not all juicers can extract the juice of kale leaves. If you're using a Champion Juicer, roll the leaves tightly and feed them through the chute in small quantities. You may have to put them through the juicer a second time to maximize your yield. If you use a Green Star Juicer, you can extract the juice without having to chop or roll the leaves. Feed the stem end of the leaves in first and allow the twin gears to pull the leaves through without force. Centrifugal juicers are not efficient at juicing greens.
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Living Light International
Making Healthy Living Delicious!™

January 2009

You may unsubscribe from our newsletter at any time by following the link at the very bottom of this email.
A Fresh Start!

Every New Year presents us with new opportunity and hope. At Living Light we know that 2009 will be an extraordinary year of new beginnings - truly a fresh start! We look forward to the inauguration of a new president; we know that many of the old structures we thought were institutions will become part of a new paradigm. We'll see organizations changing their value systems as they learn to adopt healthier business practices. As these changes take place, we will see the beginnings of a society that works for everyone and every creature on this beautiful blue and green planet we share. How can each of us step into this new paradigm? One way is to make sure we are getting the most out of life by feeling healthy, happy, and full of enthusiasm for the year ahead. In this January newsletter we'll concentrate on how to bring our bodies into balance so that we can greet this historic New Year with renewed energy and increased vitality on every level of our being. We'll give you tips on juicing and detoxing, including a special section from Raw Food Doctors™ Rick and Karin Dina, new juicing recipes from Cherie's book The Raw Food Revolution Diet, and special deals on the equipment you need to support you on your journey to radiant health and a fresh start for 2009! Cheers to your health!

Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team

Special New Year's Message from The Raw Food Doctors™ Rick and Karin Dina
Rick and Karin DinaHello,

We hope that you had a joyful and healthy holiday season! January is always a special time of the year for us. It is a time to rest, regroup, and set our sights on the coming year. It is also a time when we sit down and ask ourselves some formative questions: how have we progressed toward reaching our personal and professional goals and what do we want to achieve in the coming year. This January, as in many past years, we have decided to do a short juice fast. For us, juice fasting is similar to pushing our body's "reset" button. Short juice fasts can provide a variety of health benefits including weight loss, rest for the digestive system, and essential nutrients to assist in cleansing and healing. Weight loss can be achieved in some different ways including consumption of fewer calories than our body uses or through exercise that burns more calories than we consume. The number of calories used by our body each day is called our total energy expenditure. There are three main factors involved in total energy expenditure: basal metabolic rate, processing of food, and physical activity. Basal metabolic rate can be thought of as our basic energetic needs, which would include breathing, blood circulation, repair of body tissues and cells, brain and nervous system function and other life-sustaining processes. Basal metabolic rate accounts for between 50 and 70% of our daily calorie use. Processing of food includes digestion, absorption, transport, and assimilation of nutrients. Food processing uses about 10% of our daily calorie expenditure. Physical activity includes movement and exercise, which accounts for the remaining percentage of calories used daily.

During digestion of plant foods, nutrients are separated from fiber and then absorbed and utilized by the body. Fiber is left in the digestive tract and eventually excreted. Juicing of fruits and vegetables separates fiber from juice, which may increase bioavailabilty of the nutrients from plant foods similar to digestion. Consuming juice can help decrease the body's need to expend energy to separate nutrients from fiber, potentially providing leftover energy for other body functions such as cleansing, healing and helping us feel more energized.

Additionally, fresh juice made from whole natural plant foods can contain many beneficial nutrients that support the natural detoxification processes of our body, including vitamin C, minerals, phytonutrients and antioxidants, and many others. Weisel et al. noted in their 2006 study that consumption of juice containing beneficial antioxidants may help reduce free radical damage to cells. Kim et al. found in their 2008 study, that the consumption of fresh kale juice favorably affected the antioxidant and blood selenium levels of study participants. Cherie Soria, Brenda Davis, R.D., and Vesanto Melina, R.D. in their book The Raw Food Revolution Diet suggest to "drink fresh juice immediately after it has been made...juices not ingested immediately will lose some vitamins due to oxidation".

There are many types of fresh juices one can consume. One of our favorites contains kale, celery, and cucumber. In this email Living Light has provided a variety of healthful and appetizing juice recipes. Here's to a healthful and energetic start to 2009! Cheers!

Dr. Karin Dina, D.C. and Dr. Rick Dina, D.C.


Groff JL and Gropper SS. Advanced Nutrition and Human Metabolism, 3rd Edition. Belmont, CA: Wadsworth Thomson Learning, 2000.

Kim SY, Yoon S, Kwon SM, Park KS, Lee-Kim YC. Kale juice improves coronary artery disease risk factors in hypercholesterolemic men. Biomed Environ Sci. 2008;21(2):91-7.

Soria C, Davis B, Melina V. The Raw Food Revolution Diet. Summertown, TN: Book Publishing Company, 2008.

Weisel T, Baum M, Eisenbrand G, Dietrich H, Will F, Stockis JP, Kulling S, Rufer C, Johannes C, Janzowski C. An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands. Biotechnol J. 2006;1(4):388-97.

Science of Raw Food Nutrition™
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 11 times a year. See the 2009 class schedule or phone 707-964-2420 for dates. Hours: 1st day 10:00 AM to 6:00 PM and 2nd day 9:00 AM to 3:00 PM, with a 1-hour no-host lunch break on both days.
Tuition: $375

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

Offered three times in 2009: 
- Saturday May 30 through Wednesday, June 3
- Friday August 28 through Tuesday September 1
- Sunday December 6 through Thursday December 10
Time: 9:00 AM to 5:30 PM
Tuition: $1075

Benefits 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!

Prerequisites: Science of Raw Food Nutrition™ Levels I and II.

Offered three times in 2009:
- Thursday, June 4 and Friday, June 5
- Wednesday, September 2 and Thursday, September 3
- Friday, December 11 and Saturday, December 12, 2008

Time: 9:00 AM to 5:30 PM
Tuition: $575

Testimonials from Rick and Karen 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 rood 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

Register Now for Science of Raw Food Nutrition Classes™

classClass Schedule
Classes sell out in advance, so please register early

Associate Chef and Instructor Certification™ Series

January 17-February 6, 2009
FUNdamentals of Raw Living Foods™ January 17-18
Essentials of Raw Culinary Arts™ January 19-23
Raw Culinary Arts Associate Chef & Instructor Training™ Jan. 26-Feb. 6
plus:  Science of Raw Food Nutrition™ I: January 24-25

February 21-March 13, 2009

FUNdamentals of Raw Living Foods™ February 21-22
Essentials of Raw Culinary Arts™ February 23-27
Raw Culinary Arts Associate Chef & Instructor Training™ March 2-13
plus:  Science of Raw Food Nutrition™ I: February 28-March 1

March 21-April 10, 2009

FUNdamentals of Raw Living Foods™ March 21-22
Essentials of Raw Culinary Arts™ March 23-27
Raw Culinary Arts Associate Chef & Instructor Training™ March 30-April 10
plus:  Science of Raw Food Nutrition™ I: March 28-29

Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

April 18-May 29, 2009
FUNdamentals of Raw Living Foods™ April 18-19
Essentials of Raw Culinary Arts™ April 20-24
Science of Raw Food Nutrition™ I: April 25-26
Raw Culinary Arts Associate Chef & Instructor Training™ April 27-May 8
Ethnic Flavors in Recipe Development™  May 11-15
RawFusion Gourmet Spa Cuisine™  May 18-22
Raw Event Catering and Elegant Entertaining™  May 25-29

Science of Raw Food Nutrition Certification™ Series

NEW! These dates just added to our 2009 schedule

May 28-June 5, 2009
Science of Raw Food Nutrition™ I: May 28-29
Science of Raw Food Nutrition™ II: May 30-June 3
Benefits of Raw Food Nutrition Educator Certification™ June 4-5

Associate Chef and Instructor Certification™ Series

June 6-26, 2009
FUNdamentals of Raw Living Foods™ June 6-7
Essentials of Raw Culinary Arts™ June 8-12
Raw Culinary Arts Associate Chef & Instructor Training™ June 15-26
plus:  Science of Raw Food Nutrition™ I: June 13-14

Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

July 4-August 19, 2009
FUNdamentals of Raw Living Foods™ July 4-5
Essentials of Raw Culinary Arts™ July 6-10
Science of Raw Food Nutrition™ I: July 11-12
Raw Culinary Arts Associate Chef & Instructor Training™ July 13-24
Ethnic Flavors in Recipe Development™  July 27-31
RawFusion Gourmet Spa Cuisine™  August 3-7
Raw Event Catering and Elegant Entertaining™  August 10-14
plus:  Pastry Arts-Unbaked!™  August 16-19, 2009
plus:  FUNdamentals of Raw Living Foods™ 1-day Intensive: August 25

Science of Raw Food Nutrition Certification™ Series

August 26-September 3, 2009

Science of Raw Food Nutrition™ I: August 26-27
Science of Raw Food Nutrition™ II: August 28-September 1
Benefits of Raw Food Nutrition Educator Certification™ September 2-3

Associate Chef and Instructor Certification™ Series

September 5-25, 2009

FUNdamentals of Raw Living Foods™ September 5-6
Essentials of Raw Culinary Arts™ September 7-11
Raw Culinary Arts Associate Chef & Instructor Training™ September 14-25
plus:  Science of Raw Food Nutrition™ I: September 12-13

Associate Chef and Instructor Certification™ Series and
Gourmet Raw Food Chef Certification™ Series:

October 3-November 15, 2009
FUNdamentals of Raw Living Foods™ October 3-4
Essentials of Raw Culinary Arts™ October 5-9
Science of Raw Food Nutrition™ I: October 10-11
Raw Culinary Arts Associate Chef & Instructor Training™ October 12-23
Ethnic Flavors in Recipe Development™  October 26-30
RawFusion Gourmet Spa Cuisine™  November 2-6
Raw Event Catering and Elegant Entertaining™  November 9-13
plus:  New Holiday Traditions with Raw Living Foods™ November 14-15

Science of Raw Food Nutrition Certification™ Series
December 4-12, 2009
Science of Raw Food Nutrition™ I: December 4-5
Science of Raw Food Nutrition™ II: December 6-10
Benefits of Raw Food Nutrition Educator Certification™ December 11-12

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

FUNdamentals of Raw Living Foods™
A Living Light Culinary Arts Institute Course
Whole Foods Market, 151 Rice Lake Square, Wheaton, IL
April 18, 2009, 9:00 am - 5:00 pm
Tuition: $325

Essentials of Raw Culinary Arts™
A Living Light Culinary Arts Institute Course
Whole Foods Market, 3300 North Ashland, Chicago, IL
May 15-17 & 23-24 (5-day course)
Tuition: $1375

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.

Sign Up Now and Save! - The 5th Annual Vibrant Living Expo, August 21-23, 2009

We are so excited about our 5th Annual Vibrant Living Expo coming up this summer. Our roster of incredible presenters will include The "Mad Cowboy" Howard Lyman, Will Tuttle, internationally acclaimed pianist and author of The World Peace Diet, Viktoras Kulvinskas,  the "father" of the modern living food diet, Victoria Moran, author of ten books and international speaker on wellness and personal growth, and dozens more, too numerous to mention. The Expo also showcases the top gourmet raw food chefs in the world, including Cherie Soria, Elaina Love, Vinnette Thompson, Matt Samuelson to name a few!
The Expo continues to become better and better each and every year. Our attendees are always impressed by the professionalism and intimacy of the event - they are able to meet the presenters and get to meet hundreds of new raw food friends. Below is the bio of a new presenter we can't wait for you to meet: "The Mad Cowboy" Howard Lyman. Stay tuned for exciting updates throughout the year. See you on the beautiful Mendocino Coast of northern California next summer!  Sign up now online and save!  Register online now for our early bird special rate of $165 for a three day pass (regular price $195).

Howard LymanHoward Lyman, "The Mad Cowboy"
We are delighted and honored that Howard Lyman, author of Mad Cowboy, a former cattleman and outspoken vegan activist will be one of our key speakers at this year's 5th Annual Vibrant Living Expo and Culinary Showcase August 21-23!! His journey to becoming vegan is a fascinating one. Here's what he has to say:

"As a fourth-generation family farmer in Montana for almost 40 years, I speak from a background of personal experience when I say that chemically based agricultural production methods today are unsustainable, and therefore ecologically disastrous. My experiences range from working in a large organic dairy to raising registered beef cattle to owning a large factory feedlot. I have farmed thousands of acres of grain and reproduced a herd of over one thousand commercial beef cows. In addition to raising cows, I have raised chickens, pigs, and turkeys. I have also grown crops such as wheat, barley, oats, corn, alfalfa, and grass.

I was involved in agriculture at a time when the call dictated getting bigger and better or getting out. I was educated in modern agriculture, and I can tell you from firsthand experience -- it is not sustainable. I followed all the modern advice and turned a small organic family farm into a large corporate chemical farm with a thousand range cows, five thousand head of cattle in a factory feedlot, thousands of acres of crops, and as many as thirty employees. I saw the organic soil go from a living, productive base to a sterile, chemical-saturated, mono-cultural ground produced by my so-called modern methods.

In 1979, a tumor on my spinal cord caused me to be paralyzed from the waist down. That changed my life forever. I promised myself that, whatever the outcome of the surgery, I would dedicate the rest of my life to doing what I believed to be right -- no matter what changes that necessitated.

The period before and after the surgery gave me much time to think about the changes resulting form my methods of farming. Convinced that we were going the wrong way, I decided to become a voice for the family farmer and the land. In 1983, I sold most of my farm and started working for farmers in financial trouble. This led to my working for the Montana Farmers Union and from there to Washington, D.C. as a lobbyist for the National Farmers Union.

For five years I worked on Capitol Hill for America's family farmers. In that time we had some small successes, such as passing the National Organic Standards Act. But even after the act became a law, it took the administration several years to allow funds for its implementation. I became convinced that the changes needed had to come from the producer and the consumers at the grassroots level. Until that alliance is put into play, the big money interest will continue to control public policy in the Congress of the United States.

The question we must ask ourselves as a culture is whether we want to embrace the change that must come, or resist it. Are we so attached to the dietary fallacies with which we were raised, so afraid to counter the arbitrary laws of eating taught to us in childhood by our misinformed parents, that we cannot alter the course they set us on, even if it leads to our own ruin? Does the prospect of standing apart or encountering ridicule scare us even from saving ourselves?

That prospect intimidated me once, and I can only wonder now what I was frightened of. It's hard to imagine, now that I'm a hundred thirty pounds lighter, infinitely healthier, more full of life and energy, much happier. Now that I have vegetarian friends wherever I go, and feel part of a movement that is not so much political as it is a march of the human heart. Now that I understand how much is at stake. Now that I've come to relish shaking people up.

I would love to see the meat industry and the pesticide industry shaken up, too. I would love to see feedlots close and factory farming end. I would love to see more families return to the land, grow crops for our own species, and raise them organically. I would love to see farm communities revive. I would love to know that I've wandered into my nation's heartland by the sweet smell of grain and not the forbidding smell of excrement. When you can't take it with you, all that really matters is what you leave behind."

Living Light Marketplace
Green Star 2000 juicerGreen Star 2000 Juicer

We are offering our favorite juicer (and the one we use most frequently in both our school and café) for $450 during the month of January with your choice of a FREE juicing book to go with it! Choose from the following juicing books:

Juice Fasting & Detoxification by Steve Meyerowitz

Power Juices, Super Drinks
by Steve Meyerowitz

The Juicing Book
by Stephen Blauer

Juicing for Life
by Cherie Calborn

Living with Green Star
by Elysa Markowitz

Don't miss out on this great opportunity to juice your way to increased health and vitality in 2009!!! Regular price for the juicer is $499, and the books are valued at up to $24.95. You'll save up to $73.95 with this offer!!

The Green Star GS-2000 complete juicer and food processor comes with a complete set of juicing and food processing attachments. It includes the fine screen to extract juice with minimal pulp; the coarse screen to extract juice with more pulp mixed in; the homogenizing blank for basic food processing; the handheld strainer for complete control over juice clarity; and the drip tray to prevent messy spills on your kitchen counter. It can also process whole foods, making favorites like almond and date pie crusts, pates from nuts and vegetables, sauces from a vast array of ingredients, baby foods, frozen fruit desserts and more. All Green Star models also include a glass juice pitcher, wooden plunger, plastic plunger, and cleaning brush.

Click here to find out more, purchase your Green Star 2000, and select your free book!

Divine Desserts for Your Valentine Class

Divine Desserts for Your Valentine
A wonderful selection of the most extraordinary, delicious, easy-to-prepare and healthy desserts for the holiday season and beyond!

Raw desserts are ideal for anyone who loves sweets but is trying to avoid refined carbohydrates and sugars, dairy products, and unhealthful fats. Any dessert you can make cooked - pies, tarts, crisps, ice creams, cookies, cakes, and candies - you can make raw. But your family and friends will never know these desserts are raw and healthy, since they taste as rich and sweet as their traditional counterparts.

In this class you will learn how to make easy no-roll, no-bake pie crusts, tart shells, and crisp toppings, how to use coconut oil to replace butter in chocolate truffles, how to make foolproof dairy-free ice cream, how to make a gourmet chocolate cake in 10 minutes flat, and much more!

You will learn to make:
● Chocolate Hazelnut Cake with Fudge Frosting
● Strawberry Parfait
● Chocolate Mousse Tart
● Turtle Truffles
● Cherry Crisp
● Vanilla Ice Cream
Date: Saturday, February 7th
Time: 2:00 PM to 5:00 PM
Where: Living Light Center in the Company Store,
301-B N Main Street Fort Bragg, CA 95437
Cost: $45

*For the first time ever, Living Light is offering two free admissions to the exciting Valentine's Divine Desserts class when you stay two nights at Living Light Inn (see Inn section below)
Call 707-964-2420 or 800-816-2319 to register!

Living Light Inn
Living Light Inn
Valentine's Specials at Living Light Inn

Valentine's Day is just around the corner, and Living Light Inn is offering two special packages to celebrate the sweet season of love! Stay with us for two nights during the weekend of February 6, 7, and 8 and receive two admissions to Living Light's Divine Desserts for Your Valentine class (see class details above), OR choose a complementary bottle of organic, biodynamic wine and 2 pieces of luscious raw, vegan Chocolate Cheesecake when you stay two nights with us anytime from February 9-19, 2009, including weekend nights!!!* 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 $220 to $350 for the 2 nights. We look forward to seeing you soon

*If you are traveling before February 6, 2009, ask about our winter getaway rates; if you are traveling after February 19, 2009, ask about our midweek rates!

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

Pastry Arts - Unbaked!™
August 16-19, 2009
TiramisuCherie Soria says, "I bow to the genius of Vinnette Thompson, our lead instructor for Pastry Arts-Unbaked!™ In my opinion, she is THE most talented raw food pastry chef in THE WORLD!"

Our students were very excited about our debut Pastry Arts - Unbaked!™ workshop, and were grateful both for the exciting recipes and for the invaluable secrets we shared about dessert production. Exciting "tricks of the trade" included learning about which binders, thickeners, gelling agents, and emulsifiers were best for achieving desired textures, as well as how to choose the perfect sweetener to enhance the flavor, texture and appearance of each dessert. Many students had never used ingredients like cacao butter, Irish moss, or maca, and they were thrilled with what they learned about the properties of each ingredient. An added bonus: none of our pastry arts students will ever again dread the thought of opening a young coconut, since each student got plenty of practice learning that particular skill - so important in making wonderful raw desserts! Most of all we had an amazing time "playing" with desserts together. Students not only got to make and sample great desserts, but also catered an elegant dessert reception for Living Light alumni and Expo presenters on the Friday night after the class. Having the class right before the Expo was perfect-advanced students could take the class, have the opportunity to enter the Rawsome Pie Contest, AND enjoy the 4th Annual Vibrant Living Expo. It was a sweet experience for all!

Register now for Pastry Arts-Unbaked!™ 
August 16-19, 2009
Tuition:  $1375

recipeChef's Corner:
Green Giant Juice, V-5 Juice, and Spicy Tomato Cocktail
Vegetable Juice
Recipes are from The Raw Food Revolution Diet:  Feast, Lose Weight, Gain Energy, Feel Younger! by Cherie Soria, Brenda Davis, and Vesanto Melina
Green Giant Juice
Yield:  3 cups/750 mL (2 servings)

This powerful, nutrient-dense juice is especially valuable as part of a weight-loss program. It provides 200 mg of calcium per serving, which is as much as 2/3 cup (160 mL) of milk, plus it has 9 grams of protein and less than 1 gram of fat. In fact, the calcium present in kale is twice as available to the body as that in cow's milk!

1 bunch (about 8 ounces/220 g) kale, including stems
1/2 head romaine lettuce
1 cucumber, quartered lengthwise
1 apple
4 stalks celery
1 lemon, peeled

Juice all of the ingredients. Serve immediately.

V-5 Juice
Yield: 3 cups/750 mL (2 servings)

A great afternoon pick-me-up, this antioxidant cocktail packs well over 100% of the RDA for vitamins A, C, and K. When made with kale, this juice also provides almost one-third of the RDA for calcium.

6 carrots, or 2 apples
1 bunch (about 8-12 ounces/220 g) kale, spinach, or parsley
1 cucumber, peeled and cut in half lengthwise
2 stalks celery
1 lemon, peeled

Juice all of the ingredients. Serve immediately.

Spicy Tomato Cocktail
Yield: 3 cups/750 mL (3 servings)

This spicy tomato cocktail will make your taste buds tingle, setting it miles apart from its commercial counterpart. There are few flavors that better mark the summer months than the sweet taste of a juicy, red, vine-ripened tomato. Although tomatoes are now available year-round, their wonderful qualities are at their peak when they are in season. Celery, while not one of the vitamin and mineral stars of the vegetable kingdom, contains a unique and impressive complement of beneficial phytochemicals. With its naturally high water and sodium content, it's a perfect addition to any vegetable juice.

6 carrots
4 ripe tomatoes, quartered
1 cucumber, peeled and cut in half lengthwise
2 stalks celery
1 tablespoon (15 mL) chopped red onion
1/2 clove garlic
2 tablespoons (30 mL) freshly squeezed lemon juice
1 teaspoon (5 mL) grated horseradish
1/4 teaspoon (1 mL) salt
Pinch of cayenne

1. Juice the carrots, tomatoes, cucumber, celery, onion, and garlic, and strain.
2. Stir in the lemon juice, horseradish, salt, and cayenne to taste. Serve immediately.

Raw Food Revolution DietLooking for more fantastic juice and raw food recipes? 

Click here to purchase The Raw Food Revolution Diet for $21.95

Read John McCabe of Sunfood Living's testimonial for The Raw Food Revolution Diet:

"The Raw Food Revolution Diet
is a revelation. I am recommending it as the first raw food recipe book people should own. Anyone who truly desires knowledge about health should read it. Cherie, Brenda, and Vesanto did a wonderful job in compiling needed information.

With Living Light Culinary Arts Institute, Cherie Soria has raised the bar on the standards of raw foods. She has taken over nearly half of an historic two-story building in this small town on the Northern California coast, and has transformed it into a fully-staffed teaching facility with top-of-the-line equipment.

Living Light Culinary Arts Institute also holds workshops and seminars for those who can't commit to the full-length program, and for those who simply wish to learn how to make truly healthful food that tastes amazing. Additionally, the Institute holds an annual Vibrant Living Expo each 4th weekend in August that includes many visiting authors, nutritionists, and natural foods experts."

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Living Light International
phone:  707-964-2420, or 1-800-816-2319

Living Light International | 301-B North Main St | Fort Bragg | CA | 95437