In This Issue
1. Class Schedule
2. FUNdamentals After the Expo
3. New Knife Skills Series
4. Pastry Arts - Unbaked!
5. Upcoming Events
6. Making a Difference
7. Vibrant Living Expo
8. Traveling Green Lifestyle Film Festival
9. More Expo News
10. Living Light Marketplace
11. Living Light Cafe
12. Chef's Corner
Quick Links...


The 5th Annual Vibrant Living Expo and Culinary Showcase™, August 21-23, 2009
This Month's Recipes:



Three different berry smoothies!
Living Light Marketplace: Shop Online!



Featured product:
 Picnic Sets

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Living Light International
Making Healthy Living Delicious!™

July 2009


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As the weather heats up in the interior of our state, and the fog rolls in on the coast, here at Living Light we feel particularly blessed this July. We live in a most beautiful location, and our four businesses are doing well in a tight economy. We're beginning another new student training series with a wonderful group of students, Cherie and Dan will both be presenters this year at the 35th Annual 2009 NAVS Vegetarian Summerfest July 8-12, we're planning the most extraordinary 5th Annual Vibrant Living Expo and Culinary Showcase™ ever - we feel we have so many reasons to celebrate!

It's full summer; and fresh, succulent summer fruits are plentiful. Gardens are growing, berries are abundant, and peaches, nectarines, cherries, plums, and other stone fruits tempt us with luscious ripeness and colors like jewels! Cantaloupes, watermelon, and other delicious melons are rolling into local markets, and all of our regional Farmer's markets are in full swing! It's a blessed, bountiful time of year.

Supreme Master TV visited us this month and filmed our community (hosted by our own Martha Stewart of raw foods, Cherie Soria), including a tour of Noyo Food Forest's organic Learning Gardens; a mushroom hunt with Eric Schram of Mendocino Mushrooms, and seaweed harvesting on our beautiful coastline, with Terry Nieves of Ocean Harvest. They also filmed Cherie doing several culinary demos and conducted interviews with students and staff. They were, quite naturally, impressed with the Living Light Inn, and our award-winning gourmet food! We're happy that more news about Living Light and what we do will be broadcast around the world!

We're excited to announce that Quest TV is filming the entire Expo this year, and we'll stream it live on the internet! We're also creating an affiliate program to share our most incredible Expo to date! We'll let you know when that's ready in case you want to sign up as one of our affiliates! We're very excited about so many aspects of the Expo: Dorit's Traveling Green Lifestyle Film Festival, featuring Deborah Koons Garcia and other fabulous filmmakers, a fantastic FREE public event at Fort Bragg's beautifully refurbished, historic Cotton Auditorium: The Green Revolution: Healing Ourselves, Healing the Planet, with a concert by internationally acclaimed pianist Will Tuttle, author of The World Peace Diet, and talks by John Robbins, founder of EarthSave International and author of Diet For A New America, Living Light Director Cherie Soria, author of The Raw Food Revolution Diet, and former cattle rancher turned animal rights activist Howard Lyman, author of Mad Cowboy. We've got wonderful Expo sponsors this year, including our Gold Sponsor The Stanford Inn by the Sea. Silver sponsors include VegNews, E3 Live, HealthForce Nutritionals, and Get Fresh! UK. Bronze sponsors include Excalibur, Transition Nutrition, and Hippocrates Health Institute - many thanks to them, to media sponsor Visionary Culture Radio, and to Guayaki Yerba Mate for their generous donation. Each of these businesses are helping us create the best Expo we've ever produced! And our lineup of authors, health experts, and gourmet raw chefs is something to be proud of. See the Expo section of this newsletter for more details!
 
Blessings of Radiant Health,
Cherie Soria and Dan Ladermann, and the entire Living Light Team


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

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

July 4-August 14, 2009
FUNdamentals of Raw Living Foods™ July 4
Basic Knife Skills 101:  July 5 (morning)
Knife Skills 102:  July 5 (afternoon)
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
Precision Knife Skills and Decorative Cuts:  July 18
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:  Basic Knife Skills 101:  August 24 (morning)
plus:  Knife Skills 102:  August 24 (afternoon)
plus:  FUNdamentals of Raw Living Foods™  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
Essentials of Raw Culinary Arts™ September 7-11
Raw Culinary Arts Associate Chef & Instructor Training™ September 14-25
plus:  Basic Knife Skills 101:  September 6 (morning)
plus:  Knife Skills 102:  September 6 (afternoon)
plus:  Science of Raw Food Nutrition™ I: September 12-13
plus:  Precision Knife Skills and Decorative Cuts 201:  September 19

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

October 3-November 13, 2009
FUNdamentals of Raw Living Foods™ October 3
Basic Knife Skills 101:  October 4 (morning)
Knife Skills 102:  October 4 (afternoon)
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
Precision Knife Skills and Decorative Cuts 201:  October 17
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
plus:  Pastry Arts - Unbaked!™  December 1-4

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 www.learnrawfood.com

FUNdamentals of Raw Living Foods™
A Living Light Culinary Arts Institute Course
Whole Foods Market - Lakeview, 3301 N. Ashland, Chicago, IL
August 8, 2009
Tuition:  $365


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.

FUNdamentals of Raw Living Foods™ Following the Vibrant Living Expo
Stay after the Vibrant Living Expo and join Cherie Soria, Martine Lussier, and Matt Samuelson for the first level of Living Light Training!

FUNdamentals of Raw Living Foods™ with Cherie Soria, Martine Lussier, and Matt Samuelson

Where: Fort Bragg, California
When: Tuesday, August 25  (Check in 8:30 AM, Class time is 9:00 AM - 5:00 PM) - following the Vibrant Living Expo
Tuition: $365, includes lunch and samples
Location:  Living Light Culinary Arts Center, Main Street, Fort Bragg, California

Call Living Light at 707-964-2420 to register, or register online at RawFoodChef.com

Take advantage of this opportunity to attend Living Light's entry-level class.  This class is the first in the chef training series and is a prerequisite to most of the other courses. 
 
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 or call 707-964-2420 to sign up today!


Sharpen Up Your Knife Skills!™
At Living Light we are continually thinking of new ways to enhance our curriculum and provide everything our students need in order to be able to follow their dreams as they return to their communities.  Our goal has always been to support students in developing their ability to create delicious meals for themselves and their families, as well as to share with others the benefits of the raw food lifestyle.  With our new one-day FUNdamentals of Raw Living Foods™ format, we are now able to honor student requests by offering our newest three part series:  Sharpen Up Your Knife Skills!™

The first two parts of the series, Basic Knife Skills 101 and Knife Skills 102 will be offered on the Sunday immediately following each FUNdamentals™ class, so that when students begin hands-on training during Essentials of Raw Culinary Arts™ their knife skills will be properly "honed" and they will have increased confidence as they continue with their education.  Or, students may opt to take the knife skills series at a separate date, depending on personal schedule and finances.

The 3-Part Sharpen Up Your Knife Skills!™ Series (which will include Precision Knife Skills and Decorative Cuts 201) are included in the core curriculum required to complete the Gourmet Raw Food Chef Certification™ and Raw Culinary Arts Professional Chef Certification™ programs.

When you register for any of the Sharpen Up Your Knife Skills!™ classes at the same time as the 3-part Associate Chef and Instructor Training™ Series, you will receive 10% off on all classes!

When you register for any of the Sharpen Up Your Knife Skills!™ classes at the same time as the Gourmet Chef Training™ Series, you will receive 15% off on all classes!

Sharpen Up Your Knife Skills!™ is designed for all levels of expertise, from novice through professional instructor - taking a progressive approach to the development of knife skills through demonstration, hands-on practice (not in all classes) and reference materials. Basic Knife Skills 101 and Knife Skills 102 provide all necessary equipment with the exception of the required text. The 200 series requires that the student provide their own knives and chef wear.

We have 3 classes, which must be taken in order:
● Basic Knife Skills 101
● Knife Skills 102
● Precision Knife Skills and Decorative Cuts 201

Click here for more information or to register for Sharpen Up Your Knife Skills!™ Series


Pastry Arts - Unbaked!™
Cherie 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 last summer, 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 Vibrant Living Expo. It was a sweet experience for all!

This year, we are offering two Pastry Arts - Unbaked!™ classes: August 16-19 (right before the Vibrant Living Expo) and December 1-4.

Prerequisite:  Associate Chef and Instructor Training™ Series

Click here for more information or to register for Pastry Arts - Unbaked!™


35th Annual NAVS Vegetarian Summerfest July 8-12

Once again both of our Directors, Cherie Soria and Dan Ladermann will be honored presenters at the 35th Annual North American Vegetarian Society Summerfest in Johnstown, PA. This is one of the most well-respected and well-attended events in the United States. Cherie has been presenting at the conference for over 20 years now, and both Cherie and Dan love this opportunity to connect with friends, extended raw food "family" and meet new friends - others of "like mind" who gather annually in a beautiful setting in Johnstown, Pennsylvania. If you are planning to attend, please come to one of the talks, panel discussions, or demos below, or stop by our Living Light booth - we'd love to say hello!

Dan and Cherie's schedule this year:

Perceptions on Raw Food Diets
Thursday 3-4 PM
Panel with Dan Ladermann

Why Raw Foods?
Friday 11:15 AM-12:15 PM
Talk with Dan Ladermann

Raw Revolution: Flavors of the Orient
Saturday 2-4 PM
Culinary Demo with Cherie Soria

Making Healthy Living Delicious!
Sunday 9:45-10:45 AM
Talk with Cherie Soria


Colleen Cackowski is Making a Difference at Living Light
For the month of June, Living Light is pleased to honor Executive Assistant to the Directors, Colleen Cackowski, as our Employee of the Month. Colleen is regarded by both managers and employees at Living Light as self-motivated, intelligent, grounded, focused, and very dedicated to the success of Living Light and to spreading the message about the healing benefits of raw living foods.

Colleen appreciates working for a raw, vegan company - especially one that encourages employee input and ideas by rewarding them for their active participation in the success of the company. She also values the fact that all employees receive E3 Live and a meal in the café everyday as part of their benefits package.

Colleen loves animals, nature, music, reading, gardening, and travel. She enjoys figure skating, yoga, and aerobics and actively nurtures her connection of mind, body, and spirit. Colleen is multi-talented and offers her vast experience in a variety of different skills, including record production, film editing, marketing, volunteerism, and event production, to name a few.

Living Light employees and managers selected Colleen as Employee of the Month for many reasons, not the least of which is her devotion to the success of the Employee Appreciation Campaign, as well as for her hard work on all aspects of the company. We agree, Colleen Cackowski is well deserving of this award.

We love and appreciate you, Colleen!


The 5th Annual Vibrant Living Expo and Culinary Showcase™, August 21-23!



THERE ARE STILL A FEW SPOTS LEFT FOR AN EARLY BIRD DISCOUNT AND FABULOUS PREMIUMS FROM E3 LIVE AND HEALTHFORCE NUTRITIONALS - Register NOW!!!

Don't hesitate - Be one of the first 200 early bird EXPO registrants, and you'll receive a special rate of $180 for a three-day pass and $80 worth of great premiums from E3 Live and HealthForce Nutritionals!!!! Deadline for this price break level is July 15th (Regular 3-Day pass is $195 and will apply July 16th and after). This is going to be an incredible event, and a extraordinary opportunity to network with Living Light alumni, students, staff, and some of the most incredible speakers and chefs you'll ever encounter in a venue that is both highly professional and intimate!

Don't miss the 5th Annual Vibrant Living Expo and Culinary Showcase™ August 21-23 here on the majestic Mendocino Coast of Northern California! We have the best line up of "raw talent" ever assembled, all presented with Living Light's trademark professional style and standard of excellence. The event, co-sponsored by The Institute for Vibrant Living, is designed to be both educational and entertaining: you'll experience the wisdom of top health experts, the culinary expertise of renowned raw food chefs, and presentations from motivational speakers, animal rights activists and environmental leaders. Three days of non-stop education and entertainment will include The Traveling Green Lifestyle Film Festival featuring many of the winning films! (See film festival section below). For the first time ever we are producing a free event on Saturday evening, August 22nd at the gorgeous refurbished 800-seat Cotton Auditorium: The Green Revolution: Healing Ourselves, Healing Our Planet, will feature keynote speaker and founder of EarthSave International John Robbins, author of The Food Revolution: How Your Diet Can Help Save Your Life and Our World, international bestseller Diet For A New America: How Your Food Choices Affect Your Health, Happiness, and the Future of Life on Earth, and Healthy at 100. John will be joined by former cattle rancher and animal rights activist Howard Lyman, author of Mad Cowboy, with entertainment provided by the internationally acclaimed pianist and author of The World Peace Diet Will Tuttle.

We are deliciously excited about this year's great lineup of authors, health experts, and gourmet raw chefs. It just keeps getting better and better! Paul Nison is coming! He's a popular and knowledgeable speaker and author of several books, including The Raw Life and Raw Knowledge I and II. We are honored to welcome for the first time Thomas Lodi, M.D. a homeopathic physician specializing in metabolic medicine and integrative oncology. Paul and Thomas will join our most distinguished roster including health educators Brian Clement, Ph.D. and Anna Maria Clement, Ph.D. of Hippocrates Health Institute; Viktoras Kulvinskas, the "father" of living foods; fitness expert and author of The 80-10-10 Diet Doug Graham, D.C., juice feasting expert David Rainoshek, Ronnie and Minh, Happy Oasis from Raw Spirit Festivals, Jameth Sheridan, N.D., Angela Stokes and Matt Monarch, The Raw Food Doctors™ Rick Dina, D.C. and Karin Dina, D.C., Priya (Paul Turner) who feeds thousands of hungry around the world with organic vegan food, Frederic Patenaude, Kevin and Annmarie Gianni from the Renegade Health Show, Matthew and Terces Englehart from Café Gratitude in San Francisco and Berkeley, and motivational speaker Victoria Moran.

Culinary magic will be provided by Living Light Director Cherie Soria, author of The Raw Food Revolution Diet, the "Raw Gourmet" Nomi Shannon, and stellar pastry chef Vinnette Thompson will be joining us both for Pastry Arts-Unbaked!™, and for the Expo. She will oversee our pastry arts students as they cater the Friday evening Dessert and Wine Reception for presenters, graduates, press, and VIPs.

Newsflash!! Author of the soon-to-be-published (September 2009) Raw Food for Real People, self proclaimed "culinary eclectic" Rod Rotondi of the popular Leaf Cuisine restaurants will be here for the very first time! Other Culinary Showcase newcomers this year include our favorite newlywed, Matt Monarch, author of Raw Spirit and Raw Success, and Kevin and Annmarie Gianni, internationally known health advocates, authors, and web TV hosts of The Renegade Health Show. Jenny Ross from the very elegant 118 Degrees restaurant in Orange County will join us for the second year in a row. Also on the roster are Living Light chefs Elaina Love of Café Soulstice and Jennifer Cornbleet, who will be launching her latest book Raw for Dessert and sharing new recipes. One of our favorite Living Light teachers and chefs, Kari Bernardi-Ibsen will also share her latest "lively" creations. We're also delighted to welcome Ronnie and Minh Skurow, who as husband and wife raw food teachers, create some of the most beautiful and tasty raw food in the world. We're honored to present two local chefs: Cordon Bleu chef Barry Horton of The Ravens restaurant at Stanford Inn, and Terry Nieves of Ocean Harvest Sea Vegetables. Terry will offer a delightful wild-harvesting workshop and a culinary demo using the sustainable bounty of our beautiful Mendocino coast. Excalibur doyenne Stephanie Raya, "Chef Steph" and company President and CEO Shauna Verkade, both trained Living Light chefs, will share expert tips on dehydration; Rising Star Chefs and Living Light graduates we are proud and honored to have on our program include Andrea "Andi" Griffith, who has written a diet book: The Fruits and Greens Diet, Kirsten Gum, a popular host on the Travel Channel who is conceptualizing a raw lifestyle TV show, and Heather Haxo Phillips, who teaches classes at Whole Foods Market and Café Gratitude in the Bay Area. We'll also be showcasing our current fabulous staff chefs Martine Lussier, and Living Light Head Chef Matt Samuelson. You'll learn all of the latest tricks, tips, and shortcuts, while watching dazzling presentations. Let us remind you once again - don't miss the most incredible culinary line-up in the most professional venue anywhere!


Two Pre-EXPO Workshops:

New! Take a Walk on the Wild Side and discover Raw Green Superfoods from the Ocean! Local seaweed harvester Terry Nieves of Ocean Harvest Sea Vegetable Company will take you on an exciting field trip adventure along the ocean at low tide in a brand new pre-Expo workshop!
August 20, 8:00 AM-12:00 PM
$95 (Water sock rentals available for $3 a pair - please reserve ahead)

New! Spend two full days with Dr. Doug Graham, D.C. on August 19-20 for an amazing and informative seminar Nutrition and Athletic Performance.
$499 - or special deal of $449 - save $50 on the admission price for this seminar when you purchase a 3-Day Expo pass.

Click here for more info about our Pre-Expo Workshops


Five Post-EXPO Workshops:


Basic Knife Skills 101
With Living Light Chefs
Tuesday, August 24
9:00 AM - 1:00 PM
$145

Knife Skills 102
With Living Light Chefs
Tuesday, August 24
2:30 PM - 5:00 PM
$95
Prerequisite:  Basic Knife Skills 101

FUNdamentals of Raw Living Foods™

With Cherie Soria and Living Light Chefs
Wednesday, August 25
8:00 AM-6:30 PM
$365

Special Seminar with Viktoras Kulvinskas
Tuesday, August 24
9:00 AM-1:00 PM
$95 Advance, $125 at the door

Introduction to Raw Food Nutrition
With Rick Dina, D.C. and Karin Dina, D.C.
Tuesday, August 24
2:00 PM-6:00 PM
$95 Advance, $125 at the door

Click here for more info about our Post-Expo Workshops

Don't miss over 50 presentations in three days, great exhibitors, a Rawsome Pie Contest, silent auction, fantastic gourmet raw food, parties, music by reggae DJ Larry Hacken, harpist Joel Andrews, crystal bowl performer AwaHoshi Kavan, and more! Many thanks to our sponsors, Gold Sponsor Stanford Inn By the Sea, Silver Sponsors E3 Live, VegNews, HealthForce Nutritionals, and GetFresh!, and Bronze Sponsors Excalibur, Transition Nutrition, and Hippocrates Health Institute for making this extraordinary event possible. Click here and scroll down to the Sponsor section of our Expo web page for information about additional sponsorship opportunities.

Register now for the 2009 Vibrant Living Expo!  Register online at RawFoodChef.com or call 707-964-2420 or 800-816-2319.

Traveling Green Lifestyle Film Festival at the 5th Annual Vibrant Living Expo and Culinary Showcase, August 21-23!
Cherie and Dan had a wonderful time at the Green Lifestyle Film Festival produced by Dorit of Serenity Spaces in March of this year. And the good news is: we are delighted to announce that many of the great films shown at the Los Angeles event will be a part of the Traveling Green Lifestyle Film Festival at the Vibrant Living Expo and Culinary Showcase™ this summer! We are adding an Abundant Health Classroom to our already amazing facility here in The Company Store in Fort Bragg, and we'll have a special film venue set up in our new space for continuous showings of the selected films throughout our three day event. Attendees will be able to choose between a talk, a culinary demo, or an amazing thought provoking film! Newsflash!!! Deborah Koons Garcia will be on hand to introduce her groundbreaking film The Future of Food and show a a film clip from her soon to be released Soil in Good Heart.

We believe it's vitally important for everyone to promote these films by sharing them with others, donating them to public access television, local libraries, school groups and other worthwhile organizations. They are a valuable and important resource for getting the word out about the raw lifestyle and how we can all make a difference on the planet in health, consciousness, and sustainability.

Among the excellent films we will screen are: Mike Anderson's Healing Cancer from the Inside Out; Howard Lyman's Mad Cowboy: The Docmentary (with writer/cinematographer Michael Tobias); Alex and Nicolas Ortner's Simply Raw: Reversing Diabetes in 30 Days (with director Aaron Butler); John Robbins' Diet for a New America (producers Judy Pruzinsky and Ed Schuman); producer, writer, director Deborah Koons Garcia's incredible documentary film The Future of Food and a film clip from her soon to be released film Soil in Good Heart, and Lionel Friedberg's A Sacred Duty.

The Green Lifestyle Film Festival celebrates filmmakers who dedicate their talents, income, and energy to examining what sustainability really means.


More Expo Breaking News!!
Special Aviator for John Robbins Found!

When we discovered that Expo keynote speaker John Robbins could only be away from home for 24 hours, we sent a bulletin requesting a private aviator with very special qualifications. We were delighted to receive replies from several licensed pilots - many thanks to each of you! The pilot who best fit our requirements is part of The Raw Family: Victoria Boutenko's eldest son Stephan is a commercially certified instrument-rated pilot with 1200 hours total time. He owns his own plane, a Cessna 310 with three extra seats in the back, and is also a member of Angel Flight West. He was delighted to help us out, and he and co-pilot Mike Baker have offered to fly John from his home in southern California up here to Fort Bragg - free of charge! Once again, we are grateful, impressed, and feel extremely blessed to be a part of a wonderful raw community, who support each other in doing good things all over the planet. Thank you so much Stephan!!!

First Bio Deisel ArtCar to appear at 5th Annual Vibrant Living Expo and Culinary Showcase!

Eartha Karr, created by Blake More, Point Arena, CA

Blake More is an artist, a poet, a performance artist and a teacher who cares about long term planetary accounting. Eartha Karr reflects Blake's multi-faceted philosophy and her life long obsession with creative, healthy living.

Eartha Karr is a 1978 Mercedes Benz 300CD. She has been converted to run on Bio-Diesel, a non-toxic, biodegradable, carbon neutral fuel made from recycled vegetable oil. Blake purchased Eartha in June of 2003, then merely a brown car with a clean body of potential and, after test driving her for a few months, transformed her in August 2003, though she began running Eartha on biodiesel from her very first first fill up.

As the creator of another artcar, a fume coughing 1969 Volkswagen Ghia named "Zezzie the Girl", Blake wanted Eartha to be more than a beautiful car, she had to be sustainable as well: a car that was good for the eyes, the soul and the planet. Like most artcar artists, Blake's approach to creating Eartha Karr was obsessive. She worked 3 1/2 weeks, logging 18-hour days to complete her vision for the outer paint job. The inside of the car took about a week of sewing, brown paper bagging, painting, stapling, gluing, and cutting. Then another five days to complete her bumper mosaic (from objects collected on beaches and nature spots all around the planet, plus a smattering of items gifted from others)

All of Eartha's poems were written (and are often performed) by Blake, and the designs reflect Blake's personal quest and path, personal symbols expressing her years in Japan, her deep respect for the life (the serpent) in all its forms, the trees, the flying, crawling, swimming creatures, the healing transformation that comes to all of us when we embrace change.


marketplaceLiving Light Marketplace
This is the time of year for summer fun on the Mendocino coast, and Living Light Marketplace has discovered the coolest eco-friendly picnic gear in the country. Picnic at Ascot is the name of the company, and their products are not only sturdy and well-priced, but extremely attractive, in tones of forest green, moss, and sage. Check out the three different models we have in stock, and picnic in style!


Impulse Portable Picnic Set  $20.00

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 1.75"d. The manufacturer stands behind their products, which are designed and manufactured to the highest quality standards in the industry. Picnic at Ascot will promptly repair or replace any defects in materials or workmanship for the life of the product.


Large Cooler Tote  $20.00

This large cooler tote by Picnic at Ascot has a natural stylish feel. This attractive and functional tote makes a great impression. The tote is fully insulated and leak proof with a PEVA lining and has shoulder length carry straps and a front accent pocket. Dimensions: 18.5"w x 12"h x 5"d. This cooler has a lifetime warranty for peace of mind. The manufacturer stands behind their products, which are designed and manufactured to the highest quality standards in the industry. Picnic at Ascot will promptly repair or replace any defects in materials or workmanship for the life of the product.



Picnic Cooler for Two  $45.00

The Picnic Cooler For Two by Picnic at Ascot is an insulated, equipped picnic tote for two with leakproof PEVA food and drink compartment. Adjustable shoulder strap and front pocket. Great for all outdoor events. Dimensions: 14.5"w x 11"h x 10.5"d. This cooler has a lifetime warranty for peace of mind. The manufacturer stands behind their products, which are designed and manufactured to the highest quality standards in the industry. Picnic at Ascot will promptly repair or replace any defects in materials or workmanship for the life of the product.


Shop Online Now!


Living Light Café
Every member of our Living Light Café staff, led by café manager Wonder Shuster, does a wonderful job making sure the food is always fresh and appetizing and maintaining a very high standard of excellence in customer service at all times.

Kudos to everyone the Café for doing such exceptional work!

Wonder Shuster Wonder loves quilting, painting, yoga, mandala and jewelry making, and reading. She is energetic, inquisitive, and reliable, and we love having her as part of our management team!

Joel Sanchez, who prepares a lot of the food for the café, loves to tease his co-workers and keep them smiling, while doing a great job with all of his kitchen duties. He's from the border of Guatemala, near the Yucatan Peninsula in Mexico. He's lived in Fort Bragg for six years, and came to Living Light over three years ago. He enjoys fishing and spending time with his daughters and girlfriend.

Also from Guadalajara are brothers Juan Ramos and Marco Ramos.  Marco, a gold jewelry designer in Mexico, has been in Fort Bragg for 7 years. We love his magnetic smile and winning ways, and he's recently become the proud father of a daughter, Ariana. Juan likes to watch and play soccer and mix music, which has been one of his passions since the age of seven.

Marissa Clark was born and raised in Fort Bragg. She is at San Francisco State University majoring in Dietetics with a minor in Holistic Health. She begins her third year of college in the fall.

Mitzi Craney was an Easter baby, and always had bunny cakes as a kid. A graduate of Buena Vista University and Art Institute's Culinary Program, Mitzi was a "bag lady" at United Airlines in Denver. Her new career is helping people convert to a raw/vegan way of life.

Francisco "Cisco" Sanchez loves music, entertainment, and technology. Music has played a big role in his life since childhood, and he is fascinated by anything related to electronics.

Andrea Primm Andrea comes to us from Kansas and loves making YouTube videos, collecting records, and creating delicious, healthy raw foods.

Chelsey Briand Chelsey hails from New England, and enjoys sewing, crafting, biking, making jewelry and hemp dog leashes. She wants to help people learn how to live off the land.  


recipeChef's Corner:
Banana-Blueberry Smoothie, Blue-Green Smoothie, and Strawberry-Peach Smoothie 
Smoothies
Banana-Blueberry Smoothie
Yield: 4 cups/1 L (1 large or 2 medium-size servings)

Bananas and oranges are available year-round, and with the addition of fresh or frozen antioxidant-rich blueberries, omega-3-rich flaxseeds, and nutrient-dense greens, you have the makings of a perfect start to a beautiful day!

4 ripe bananas, chopped
2 oranges, chopped
2 cups (500mL) fresh or frozen blueberries
1 cup (250 mL/67 grams) coarsely chopped kale or romaine lettuce (optional)
2 tablespoons (30 mL) green powder supplement (optional)
1 tablespoon (15 mL) ground flaxseeds

Combine all of the ingredients in a blender and process until smooth. Add a small amount of purified water, if needed, to achieve the desired consistency. Serve immediately. Note: Adding the optional kale or lettuce will add minerals and will help to balance the sweetness of the fruit.

Blue-Green Smoothie for One
Yield 24 ounces/710 mL (1 large serving)

This easy-to-make smoothie for one can be sipped over the course of a morning. If you find the deep blue-green color created by mixing mineral-rich kale and antioxidant-rich blueberries unusual, serve it in a mug rather than a glass.

Nutrition Note
A Blue-Green Smoothie delivers 7 grams of protein plus more than 20% of your day's supply of calcium, magnesium, and potassium, and six B vitamins (folate, niacin, pantothenic acid, riboflavin, thiamin, and vitamin B6,). Furthermore, it supplies your recommended intake of vitamins C and K and beta-carotene several times over.

2-3 cups (500-750 mL) coarsely chopped kale, firmly packed
1 1/4 cups (310 mL/180 g) fresh or frozen blueberries
1 large ripe banana, broken into chunks
1 medium-size orange, coarsely chopped
1/2-1 cup (125-250 mL) purified water

Combine all of the ingredients in a blender and process until smooth. Add water as needed to achieve the desired consistency. Serve immediately.

Strawberry-Peach Smoothie
Yield: 4 cups/1 L (2 servings)

This fabulous smoothie makes a light, refreshing breakfast, lunch, or dessert. The combination of strawberries and peaches is delightful.

Nutrition Note
This smoothie is low in fat and high in antioxidants, and with the addition of greens, its nutrient density soars! With only 206 calories, a single serving packs over 100% of the RDA for vitamins C and K, an impressive 11 grams of fiber, and 142 mg of calcium.

2 cups (500 mL) coarsely chopped ripe peaches or nectarines
2 cups (500 mL) fresh or frozen strawberries
2 oranges, coarsely chopped
1 cup (250 mL/67 grams) coarsely chopped kale or romaine lettuce, firmly packed
2 tablespoons (30 mL) green powder supplement (optional)

Combine all of the ingredients in a blender and process until smooth. Add purified water as needed to facilitate processing and achieve the desired consistency. Serve immediately.



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"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.

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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."


Living Light Culinary Arts Institute

Living Light International
email:  info@RawFoodChef.com
phone:  707-964-2420, or 1-800-816-2319
web:  RawFoodChef.com

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