Living Light International
Making Healthy Living Delicious!
December 2010
In This Issue
Congratulations to our Gourmet Raw Food Chef Graduates!
2011 Class Schedule
Recipe Book Writing, Design, and Production Workshop
Advanced Instructor Training and Certification
Living Light Chef Showcase Replay
Spotlight on Living Light Graduate Jaylene Johnson
Making a Difference
Chef's Corner
Inspirational Quote

The best and most beautiful things in the world cannot be seen or even touched.  They must be felt with the heart.

~ Helen Keller

Visit our RawFoodChef Blog!



Visit our blog frequently for the inside scoop on Living Light and what makes us tick. It's an intimate blog that goes beyond business into right livelihood, sacred commerce, life, love, gardening, family, and making a difference... you'll love our bloggers: Hilloah, Mary Elizabeth, and Kristin. You can click the Raw Food Chef Blog box on our homepage, or sign up on our blog to receive it by email in your inbox! We welcome your comments and participation on the blog.

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Living Light Marketplace

Here are a few last minute stocking stuffers from Living Light Marketplace online for many more great gift ideas.  We've got quick turnaround to get your last minute gift selections from our store to your door!



Silicone Red Tongs $10.99


Kyocera Ceramic Peelers $14.95


Adjust-a-cup Mini $4.00


Wildflower, Fruits, Veggies, Spices, Herbs, or Mushrooms Playing Cards $6.00


Glass Straws and Hemp Sleeves
(price varies by size)



Click here to shop!


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Living Light Café

If you are in a holiday swirl of shopping and errands here in our fair metropolis, and want a healthy snack to keep you going all day, stop by Living Light Café for a warming bowl of soup like Creamy Corn Chowder, Black Bean Chili, or Curried Lentil. Combine with a delicious full meal salad or a classically decadent raw dessert from our tempting dessert tower, and you'll be ready to check your list twice, and get everything done with a smile.
 


 


And don't forget that many of our delicious dairy-free, gluten-free desserts are available whole at a substantial (almost 25%) savings from the "by the slice" price.


Be the hit of the next party or family gathering (and protect the health of those near and dear), with yummy treats like Apple Baklava, California Mudslide Pie, Carrot Apple Kuchen, Chocolate Cardamom Cake, Cocolate Pecan Tart, Key Lime Pie, Pumpkin Pie, and Tiramisu. We also carry cheesecakes in Chocolate, Vanilla, Mocha, and White Chocolate Raspberry for those cheesecake lovers in the family. Please give us 48 hours notice for special orders of whole desserts.


P.S. Santa has a surprise up his sleeve at Living Light Café in 2011. Let's see, it's bigger than a breadbox, and smaller than a whale... what can it be? Watch our newsletter, blog, and tweets for clues!


Guess correctly and win a prize:


1 Grand Prize: $50 Gift Certificate to Living Light Cafe (that's a week of salads!)


5 Runners Up: $10 Gift Certificate each to Living Light Cafe



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This Month's Featured Recipes:
Testimonials for Living Light Culinary Arts Institute


"Thank you for your visit to British Columbia. Through your dedication, your knowledge, your experience, your willingness to share, your aliveness and enthusiasm, you have touched the lives of many people here. As we witness the effects of your efforts and teaching, we see that people who attend your classes are inspired, informed, and motivated to make healthier choices in their lives."
-Raw B.C.


"Thank you, thank you. I thoroughly enjoyed this and am actually happy to leave this class knowing that my life will never be the same and I'm looking forward to the new me and my new life. Raw foods and essential oils are my new recipe for overall ultimate health!"


"I received kind and clear instruction in raw food basics.  The demonstrations were so helpful!  Don't be afraid to come if you are a novice or just want to learn new techniques for food preparation at home.  The skills you acquire will last a lifetime!"


"Do it and enjoy! It is an amazing and super fun experience!!"


"I'm loving the new knowledge I have on creating low or no fat dishes! Good-bye nuts! And the use of binders, new ingredients, new fruits and spices. I feel a whole new world has opened up! I now look at other cultures and think "I can make that". I've begun to Google spices to learn more ethnic flavors. Also stacking and plate design - learning how to make the food not only delicious but a feast for the eyes. I'm thankful for my new family of raw friends and the staff and teachers are ALWAYS amazing."
 
 
"BLESS YOU for Angel Foods. I have thanked you every day as I dip into it. I love the depth of nurture it provides, the gorgeous line drawings, the inspirational recipes, your lovely and very helpful comments and the prayers to my angels. I was truly guided to this book, the first recipe book I've purchased in about 12 years! I've given several copies of it to dear friends."
 
It's the best and most professional school ever! It's worth every cent and the staff is walking their talk from their hearts!
 


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'Tis the Season to Shine!


This time of year, when the weather turns cold outside and it's time to snuggle in for winter, we often think about how blessed we are to be able to shine our light on the many wonderful people who travel to our coastal town of Fort Bragg from all over the world. We also appreciate our forty wonderful Living Light employees who share our common goal of supporting these wonderful students on their journey as they to learn how to make healthy living delicious. And, we are infinitely grateful for groups of people like our recent Gourmet Raw Food Chef graduates who shine their light on us in so many ways. As we reflect back on 2010, it is with a sense of pride for all of our students who took the leap of faith to travel here to Living Light in search of greatness, and we are looking forward to another year of sharing our Living Light with new and returning students. We expect an even more amazing new year.


We love this holiday season, when people seem to be kinder to each other and more likely to do NOBLE DEEDS for others. This season helps us hold the hope in our hearts for a more peaceful and joyful world. "Peace on Earth" is more than a familiar phrase; it is something we all aspire to achieve within ourselves as well as for the planet. And it starts with each one of us. What better way to shine during this season, and all year long, than to learn how to make delicious healthful food to share with family, friends, and community.


Our 2011 school calendar is jam packed with plump morsels of goodness, from our two most popular programs, Raw Culinary Arts Associate Chef and Instructor Certification™ and Gourmet Raw Food Chef Certification™ to our complete Science of Raw Food Nutrition Certification™ Programs with Drs. Rick and Karin Dina, D.C.


We're excited and delighted to present our two newest educational opportunities: a new Recipe Book Writing, Design, and Production Workshop™ with Cherie Soria, Denise Vivaldo, Dianne Jacob, and Heather Winters, and the Advanced Raw Culinary Arts Instructor Training Certification™ with Jennifer Cornbleet.


If visions of sugarplums are dancing in your head, we now offer Pastry Arts - Unbaked!™ several times during the year, and Pastry Arts - Unbaked!™ II every November! And don't forget that Living Light Marketplace stocks all of the best supplies for the raw chef, the raw kitchen, healthy eco-friendly gifts, and more!


We feel we are truly blessed. The people who are attracted to learning about raw foods are unique. They are the innovators - the people who want to make a difference in restoring our planet to its shining state, and we are very grateful to be a part of it all. Our students and graduates are true examples of the future we all know is possible, if only we believe (and keep sharing with others!). Our inspirational graduate success story this month features Jaylene Johnson and her whole family, who are nothing short of astonishing!


We would like to extend our greetings for the holiday season to all of our friends and supporters who have helped us continue to expand our vision for Living Light. We hope the spirit of the season shines brightly in all of your hearts!

 

Blessings of radiant health,

Kristin Suratt, PR Director and the entire Living Light Team


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Congratulations to our Gourmet Raw Food Chef™ Graduates!


Congratulations to the Gourmet Raw Food Chef graduates for our last gourmet session in 2010!


And we're so pleased with all of the great students who have been with us here at Living Light all during 2010 (See below for statistics about our students from the U.S. and different countries.) And don't miss the graduate success story about Jaylene Johnson, who has been studying at Living Light for nine years. She came back twice this year to finish up her advanced course work! You'll love her story...


Living Light Students in 2010 came from all over the world:


Australia

5

Belgium

2

Brazil

2

Canada

33

Germany

2

Greece

1

Hong Kong 

2

Iceland

1

India

1

Italy

1

Japan

11

Malaysia

2

Mexico

2

Netherlands

2

New Zealand

2

Republic of Singapore

2

South Africa

1

Switzerland

1

Turkey

1

United Kingdom

4

United States

269




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2011 Class Schedule
Upcoming Classes at Living Light

Raw Culinary Arts Associate Chef and Instructor™ Series and Gourmet Raw Food Chef™ Series
January/February

FUNdamentals of Raw Living Foods™ January 8
Sharpen Up Your Knife Skills!™ January 9
Essentials of Raw Culinary Arts™ January 10-14
Science of Raw Food Nutrition™ I: January 15-16
Associate Chef and Instructor Training™ January 17-28
Ethnic Flavors in Recipe Development™ January 31-February 4
RawFusion Spa Cuisine™ February 7-11
Raw Event Catering and Elegant Entertaining™ February 14-18
PLUS: Essence of Raw: February 5
PLUS: Essence of Abundance: February 6
PLUS: Pastry Arts-Unbaked!™ February 20-23

Science of Raw Food Nutrition™ Series
February/March
Science of Raw Food Nutrition™ I:  February 24-25
Science of Raw Food Nutrition™ II: February 26-March 2
Benefits of Raw Food Nutrition Educator Certification™: March 3-4

Recipe Book Writing, Design, and Production Workshop
February 25-March 15, 2011

Raw Culinary Arts Associate Chef and Instructor™ Series and Gourmet Raw Food Chef™ Series
March/April/May

FUNdamentals of Raw Living Foods™ March 19
Sharpen Up Your Knife Skills!™ March 20
Essentials of Raw Culinary Arts™ March 21-25
Science of Raw Food Nutrition™ I: March 26-27
Associate Chef and Instructor Training™ March 28-April 8
Ethnic Flavors in Recipe Development™ April 11-15
RawFusion Spa Cuisine™ April 18-22
Raw Event Catering and Elegant Entertaining™ April 25-29
PLUS: Essence of Raw: March 9
PLUS: Essence of Abundance: March 10
PLUS: Pastry Arts-Unbaked!™ May 1-4

Science of Raw Food Nutrition™ Series
May 5-13
Science of Raw Food Nutrition™ I:  May 5-6
Science of Raw Food Nutrition™ II: May 7-11
Benefits of Raw Food Nutrition Educator Certification™: May 12-13

Click here for more information and to register, or call 707-964-2420 or 800-816-2319.


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NEW! Recipe Book Writing, Design, and Production Workshop

Food Styling by Denise Vivaldo

Ever wanted to put your delicious recipes together in a beautifully illustrated recipe book, filled with colorful photographs of your dishes? Our comprehensive new workshop provides everything you need to create your own recipe book, from food styling and photography to writing your recipes, finding a publisher, and even creating demos for the media. There is no other workshop like it in the industry! Click here for complete information.


Dates: February 25-March 15, 2011 (17 total classroom days)


Time: 9 AM-5 PM most days (one-hour no-host lunch break each day)


Tuition: $4,995 (Total value: $5,850; no other discounts apply.)

Prerequisite:  Living Light Raw Culinary Arts Associate Chef and Instructor Training™ (or equivalent).  See each section description for co-requisites.

Click here for more information and to register, or call 707-964-2420


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NEW! Advanced Instructor Training and Certification

When you're ready to become a raw food teacher at the highest level, this intensive, career-focused learning experience will help you rise to the top of your profession quickly.  Each module is specifically designed to prepare you to share your expertise with people who are eager to improve their health and embrace a raw food approach to eating.

Building a business takes dedication and direction.  If you provide the former, world renowned author and Living Light course instructor Jennifer Cornbleet will supply the latter.  She'll share practical tips and tools for becoming a popular speaker/teacher whose services are in-demand to the growing audience of raw food enthusiasts.

Course Prerequisites: Successful completion of the Associate Chef and Instructor Training™ class.

Included in Your Course of Study:
  • The Foundation of Success:  Goal Setting and Time Management
  • Mastering Internet Marketing:  No Technical Skills Required
  • Becoming a Raw Food Ambassador:  Creating Demand
  • Crowd-Pleasers:  Secrets to Presenting Irresistible Raw Food Demonstrations
  • Going One-on-One:  Tips for Providing Personal Coaching
A career as a raw food expert has never been easier. Our Advanced Instructor Training and Certification is a comprehensive course of study that is challenging, as well as intensely rewarding and a great deal of fun. 

2011 Class Dates: July 3-7, September 25-29

Tuition: $1,575

Special offer! Living Light Associate Chef or Gourmet Graduates may register for this advanced class at a reduced price - receive a $100 discount when you mention the December Newsletter to an enrollment specialist. This discount is not available on the web, and can be combined with other discounts.  Offer expires December 31, 2010.


Class size is limited - reserve your place today!  Call 707-964-2420 or click here for more information.


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Living Light Chef Showcase:  Hot Chefs, Cool Kitchen On-Demand Replay
 

It's not too late to get a bird's eye view of this summer's Living Light Chef Showcase event and learn dozens of incredible recipes for healthy, nurturing, comfort foods that are both satisfying and flavorful. You will see a wide variety of cuisine demonstrated - everything from simply prepared family meals to gourmet cuisine, including delicious gluten-free and low-glycemic recipes. Even if you have not enjoyed uncooked vegan food in the past, you will be surprised and amazed at how easy and delicious these foods can be.

When you register to watch online, you'll get two full months of unlimited access to all of the presentations on-demand, so you'll have plenty of time to enjoy your favorite chefs and their favorite recipes again and again at your leisure. You'll also receive a PDF of the complete recipe book with every recipe listed for future reference so you can prepare that special dinner for your family or friends.

 

Click here for more information about the Living Light Chef Showcase Replay!



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jayleneSpotlight on Living Light Graduate Jaylene Johnson

The skills and education I've received at Living Light have enabled me and my family to step into a whole new world! It was a blessing to learn about Cherie and what she was teaching nearly 9 years ago. I felt that I was guided to find this wonderful place of learning, and I've returned to the school many times. I believe I have had a unique opportunity to watch Cherie, Dan, and their amazing team grow over the years. I keep coming back and finding more new things to learn from the new classes they continue to add each year. I seem to have an insatiable desire to learn everything I can.


I think I may have been born with a particular interest in food. Even in high school, I collected recipe books, and loved making treats for others, but I wouldn't eat many of the treats, because I was always very concerned about my weight.  I seemed to have tried one diet after another for my whole life!  For me, it was a constant search to find what a person "should" eat.


In 1973 I took a class called "FIT FOR LIFE" based on a book by Dr. Kenneth Cooper.  I started an exercise program, and have continued to add to my fitness regime over the past 37 years.  In 1975 my husband and I had our first child and I realized that our children place great trust in us, and eat whatever we choose to feed them.


Since I wanted health for my husband and children, I continued to spend much time and effort to make healthy food and nurture our family. In 2001, I experienced a serious medical challenge and began to realize even more that our bodies are a gift to us.  My appreciation and desire for health and fitness took on a new and urgent importance.  We have eight children, and I knew I needed health and energy to complete this task of motherhood that I had begun.


A voice in my mind said, "The teacher appears when the student is ready." I found Cherie and Living Light on internet.  Click here to read more...



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Jacquie Bainbridge is Making a Difference at Living Light

For the month of November Living Light was pleased to honor Jacquie Bainbridge as our Employee of the Month. Jacquie is a self-described Marketplace Maven and has endeared herself to staff, students, and customers alike since she started working here last December.


Jacquie's fellow employees and managers say she never complains and always wears a smile.  Her attitude is a great example of the enthusiasm, excellent teamwork, and professionalism we all strive for here at Living Light. She is friendly, reliable, fun to work with, and helpful, and she always provides excellent service to both employees and customers.


Anyone can tell Jacquie likes working at Living Light - her big smile and disposition tells it all! You know she enjoys her job and this positive attitude is appreciated by our staff, students, and the public whom she serves.


Jacquie loves cycling, walking, gardening, reading, and spending time with her beloved husband and dogs. Like many of our Living Light family, she is an animal lover - especially dogs.  In fact, her favorite charity is Canine Companions for Independence. She also enjoys doing volunteer work, such as reading textbooks for the blind.  Jacquie's life goals are simple - be happy, be happy, be happy!  And from the look on her face, she is achieving her goals daily. Her smile makes us smile.


Thank you Jacquie Bainbridge - for being one of the bright lights here at Living Light. We love and appreciate you!


 
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recipeChef's Corner
Holiday Nut Nog and Corn Cakes

Holiday Nut Nog

Recipe by Cherie Soria

Yield: 6 servings


1 quart almond milk, strained
2/3 cup macadamia nuts
8 dates, pitted, soaked
2 bananas, frozen
2 teaspoons vanilla extract, or half a vanilla bean
2 teaspoons maple syrup, optional
2 teaspoons flax oil, optional
1/2 teaspoon nutmeg


1. If using vanilla bean, slit the bean lengthwise, scrape out the soft center and discard the outer shell.

2. Place all ingredients, except bananas, together in a blender and blend until perfectly creamy.

3. Add bananas and blend until smooth.

Serve chilled, sprinkled with nutmeg.



curryrecipeCorn Cakes

Recipe by Cherie Soria

Yield: 6 servings


4 cups fresh or frozen corn kernels

1 cup macadamia nuts, ground

3 tablespoons onion, minced

1/4 cup celery, minced

1/4 cup red bell pepper, minced

2 tablespoons dried shiitake mushroom powder

2 tablespoons lemon juice

1 teaspoon onion powder

1 teaspoon garlic, pressed

1 teaspoon red jalapeńo, seeded, minced

1 teaspoon poultry seasoning

1 pinch white pepper

1 teaspoon Celtic or Himalayan crystal salt

2 tablespoons psyllium powder

1 tablespoon golden flax meal

 

Garnish

6 tablespoons capers, oil packed

1 avocado, finely diced

1 teaspoon chili oil


1. Combine corn and other ingredients, except psyllium, flax meal, and garnishes, in a mixing bowl and mix by hand.

2. Add psyllium and flax meal to the mixture and mix again, thoroughly.

3. Using a 1/4 cup measure, create small cakes, about 1 inch deep.

4. Place cakes on a dehydrator screen (no Teflex needed) in a dehydrator set at 105 degrees Fahrenheit for 1-4 hours prior to serving.

5. Remove from dehydrator just prior to serving and garnish with capers, diced avocado, and a drizzle of chili oil. Serve warm and enjoy!

Serving Suggestions: Elegant on a bed of wilted greens with sliced tomatoes and olive oil-packed capers and finely diced avocados spilling over the top. A drizzle of chili oil is optional.    

 

Notes: Fresh corn can be frozen successfully and used in this recipe. When com is in season, remove it from the cob and freeze it in sealed containers. Freeze and use in salads, casseroles, chips, and corn cakes.

 
 

Looking for more great holiday recipes?  Click here to find out about The Best of New Holiday Traditions Computer DVD Video Course.  It's the perfect way to learn about creating a delicious, healthy holiday for your family and friends!


 


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Living Light International

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

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