|Living Light Marketplace |
Here in Fort Bragg, on the beautiful Mendocino Coast of Northern California, we are celebrating summer with many activities and events. It's time for beach parties, hiking, outdoor dining, bicycling, and camping. We have a beautiful new facility in Fort Bragg, The CV Starr Community Center, which offers affordable programs and activities for children, youth, and adults of all ages (including our visiting students!). The most exciting component of the center is the Aquatic Facility which includes an 8-lane competition lap pool, 4-lane therapy/learning pool, play features including a water slide, and a 175-feet running-river resistance water channel, and there are many public parks (including a proposed skate park!) and other points of interest for year round recreation.
How about a delicious raw brunch or picnic lunch with friends and family? At this time of year when we participate in more outdoor activities, it's good to lighten up and eat more summer foods - more fresh salads, juices, smoothies, and abundant summertime stone fruits and melons - yummmm. Our Living Light Marketplace associate, Jackie Bainbridge, created a beautiful summer display in red, white and blue...perfect for June and July!
We're also offering a great book bundle of John Robbins books: Diet for a New America, Healthy at 100, and The Food Revolution at a 30% discount through the month of July! Our handy, colorful picnic knives are portable and only $6.99 each, and you can sling our natural cotton canvas Living Light tote bag ($11.95) over your shoulder and dash off to the gym, the pool, the shore, or the Farmer's Market (in downtown Fort Bragg every Wednesday evening from 5-7 PM!)
June and July bonus: Get your organic cotton Raw Food Revolution sweatshirt FREE with a $100 purchase online!
Living Light Inn
Rates Stay Low for the Third Summer at Living Light Inn!
We know that with the current economic situation, and the annual spike in summer gas prices, a seasonal summer inn rate increase can make traveling difficult, so for the THIRD summer in a row Living Light Inn will not raise our rates during the busy summer season!
Visitors to the coast will enjoy our eco-friendly accommodations at reasonable prices from Memorial Day to Labor Day. You and your traveling companion can pamper yourselves with a midweek two-night stay at the eco-friendly Living Light Inn. Experience the beautiful Mendocino coast at our winter rates!
You'll sleep soundly and comfortably on organic bedding, and our windows open to let in plenty of delightful fresh air from the ocean! Take a break from the heat - visit Living Light Inn on the Mendocino coast this summer! A two-night stay ranges from $220 to $350 pending availability.
Call for rates or book online:
To make reservations, click the "Book A Room" link below or call 877-964-1384 (toll free) or 707-964-1384. Book A Room
at Living Light Inn
Living Light Café
In July, we are re-launching Living Light Café with a simplified concept. We're positioning the café as a "Smoothie, Juice, and Dessert Bar" with an extensive selection of smoothies and juices, a decadent array of delicious raw vegan desserts, daily organic soups, gourmet salads, specialty items, and snack foods like crackers, granola, biscotti, and seasoned seeds and nuts.
Breakfast will include (besides all of the wonderful juices and smoothies), Granola with Fruit and Almond Milk, and Scones with Jam. We'll be offering a weekly discount price on a featured smoothie and dessert, and a frequent buyer smoothie and dessert discount card. Hours will be slightly shorter with full service from 8:30 AM to 2:00 PM, and grab and go (including our dessert tower) from 2:00 PM to 5:30 PM.
We'll be serving many of the most popular items we created for the café, including three daily gourmet salads like Kale Cole Slaw, Horiatiki (Greek Salad), Marinated Kale Salad, Fiesta Corn Salad, Greek Wild Rice Salad, and Mexican Cabbage Salad. Daily specialty items will feature our famous Sunflower Burger, Taco Salad, and Not Tuna Sandwich. Daily Hot Soups include yummy Curried Lentil Soup, Corn Chowder, and Black Bean Chili. We'll have our signature Garden Blend raw soup every day.
We've discovered that running a raw vegan café is a costly proposition. Raw food takes a lot of time to prepare which makes our costs go up, and in today's competitive climate, we've decided that specializing in smoothies, juices, and our truly spectacular desserts, while still offering an array of our most popular items, is the way we can best serve our customers, our staff, and our students. We've learned a lot in the past five years, and we're looking forward to the future. We're very glad that we've got what it takes to create an inspired raw vegan café that works. Bon appétit!
Open House Teleconference
Our "Open House" Teleconference calls with Cherie and Dan have been a wonderful success. People have joined in from across the country, Canada, and all over California with their questions. Dan and Cherie answer questions about our professional trainings and how to become a certified Living Light chef, which can change the course of your life, your health, and your career path. Since all of you were not able to hear the conference, we promised to share the Q & A with our readers.
Click here to listen!
|The Raw Food Revolution Diet by Cherie Soria, Brenda Davis, and Vesanto Melina|
Feast and Lose Weight! Enjoy delicious,
easy-to-prepare cuisine...without feeling deprived. Gain Energy and Feel Younger!
Experience how raw foods can improve your health and make you feel more
alive. Get Practical Tips! Choose the raw
diet plan that's right for you, use handy menus to get started, and find
up-to-date nutrition information.
Join the Raw Food Revolution! The Raw Food Revolution Diet is a successful,
tried-and-true approach to permanent weight loss centered on flavorful,
satisfying raw food recipes you can enjoy for a lifetime. It's more than
a diet; it's a lifestyle that brings balance to the body, mind, and
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."
"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!
Welcome to our special June/July summer issue celebrating our "big event" this summer. The Living Light Chef Showcase: Hot Chefs, Cool Kitchen 2010 is an online event streaming live worldwide August 27-29. Our confirmed chefs include Chad Sarno (see Chad's profile and recipe in this newsletter), Victoria Boutenko, Nomi Shannon, Jennifer Cornbleet, Elaina Love, Tina Jo Stephens, Vinnette Thompson, Martine Lussier, Kirsten Gum, our own Cherie Soria, and Best of Show award winner in the Best of Raw Cacao Contest, Colleen Cackowski. And that's not all! We've launched our Hot Raw Chef Video Recipe contest nationally with a video campaign and press release that went out to more than 3,000 journalists, bloggers, and national publications and the winner of the Hot Raw Chef Video Recipe Contest will have the opportunity to "strut their stuff" at the Living Light Chef Showcase: Hot Chefs, Cool Kitchen, streaming live worldwide August 27-29! Enter the contest and YOU could become the next HOT RAW CHEF! Deadline for submitting your video recipe is June 30 - less than one week to film your fabulous video! Sign up NOW!
During the event, you'll see demos from your favorite Living Light chefs and a group of inspiring guest chefs - including one very lucky Hot Raw Chef Video Recipe Contest winner (who will make an international debut at the Living Light Chef Showcase).
There are a still a few seats available in the live studio audience. If you want to see all of these fabulous chefs in person, sign up here! And don't miss the special classes available during Chef Showcase week:
Date: Monday, August 30
Time: 9:00 AM-6:00 PM (no-host lunch 1-2 PM)
Location: Living Light Culinary Studio
Required Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost)
No special equipment required.
Date: Tuesday, August 31 - Wednesday, September 1
Time: 9:00 AM-5:00 PM (1-hour no host lunch break each day)
Location: Living Light Culinary Studio
Recommended text: The Food Styling Handbook by Denise Vivaldo
All materials provided, except optional camera.
Science of Raw Food Nutrition™ I
Date: Sept 1-2 Tuition: $375 Prerequisite: none
Science of Raw Food Nutrition™ II
Date: Sept 3-7 Tuition: $1075 Prerequisite: Science of Raw Food Nutrition™ I
Benefits of Raw Food Nutrition Educator Certification™
Date: Sept 8-9 Tuition: $575 Prerequisite: Science of Raw Food Nutrition™ II
Science of Raw Food Nutrition™ III
Date: Sept 11-14 Tuition: $1075 Prerequisite: Science of Raw Food Nutrition™ II
Advanced Raw Food Nutrition Educator Certification™
Date: Sept 15-16 Tuition: $575 Prerequisites: Science of Raw Food Nutrition™ III, Benefits of Raw Food Nutrition Educator Certification™
If you would like to become one of the top raw chefs in the world, July and August is the time to sign up for the full Gourmet Raw Food Chef Certification™ series complete with all of our advanced classes, including Ethnic Flavors in Recipe Development™, RawFusion Gourmet Spa Cuisine™, Raw Event Catering and Elegant Entertaining™, and Pastry Arts-Unbaked!™. After the Showcase, we've scheduled all five of the Science of Raw Food Nutrition™ courses and a brand new Raw Culinary Arts Associate Chef and Instructor Training™ series.
We hope you'll enjoy another Living Light success story about our a local Gourmet Raw Food Chef™ graduate Tanya Thurman who is opening her dream restaurant in Ukiah, CA. And don't miss the special bargains available at Living Light Marketplace. For a peek into life in Fort Bragg and Living Light, be sure to visit our blog. Our 5 bloggers are having lots of fun with it, and you'll experience an interesting array of different perspectives, insights, and tips! We wish all of you a delightful summer filled with the fun and excitement that the season brings - including the Living Light Chef Showcase: Hot Chefs, Cool Kitchen!
Blessings of Radiant Health,
Kristin Suratt, PR Director and the entire Living Light Team
|Hot Chefs, Cool Kitchen: Hot Raw Chef Recipe Contest!|
Become a Hot Raw Chef! Living Light invites you to submit a video of YOUR DEMO of an original recipe for our first-ever online Hot Raw Chef Video Recipe Contest! You'll have a chance to win $1800 in great prizes (for three lucky winners), plus, the winning chef will join our line-up of great celebrity raw food chefs at the Living Light Chef Showcase live streaming event August 27-29. This is your chance to be counted among the best chefs in the raw food world!
In order to evaluate all the videos fairly, we ask you to respect the submission guidelines. Videos submitted that do not follow the guidelines as stated may be disqualified.
Hot raw food chef contestants - here is what you need to know: click here.
|SPOTLIGHT on Celebrity Hot Raw Chef, Chad Sarno|
Chad got his raw start as a student at Living Light and went on to become a Living Light Certified Professional Raw Food Chef and Instructor. He was our head chef and one of our esteemed instructors in the early years, traveling the world with us and building relationships in the raw community. Chad has gone on to do many amazing things, and we are very happy that he has made time in his busy schedule to be a part of our event. It's been many years since we have worked with Chad and we are excited to spotlight him at the Living Light Chef Showcase. If you plan to be in the live audience for the showcase, or intend to watch it online, we know you'll be in awe when you see the "raw talent" of one of our favorite sons, Chad Sarno!
In 2005, Chad partnered with a boutique international lifestyle company based in central Europe as Executive Chef and Concept Developer, to launch the acclaimed SAF restaurant brand; an exciting fine dining, green gastronomy concept highlighting health supportive cuisine and organic wine bars. With Chad's expertise, the company successfully launched restaurants in Istanbul, Munich, and London.
Besides his recent international projects, Chad has brought his approach to healthy cuisine to some of the world's premier plant-based restaurants, resorts, film sets, and healing centers globally for more than a decade. Director and Founder of Vital Creations, (rawchef.com) Chad specializes in restaurant and spa consultation, culinary education, and research and development. He has worked with both chefs and restaurateurs to increase their health supportive and health promoting menu offerings.
Chad is currently working with Whole Foods Market co-creating and assisting with the launch of a company-wide Healthy Eating Initiative driven by CEO John Mackey. Chad is supporting the roll out as a research and development chef, scientific and medical advisory board coordinator, employee immersion programs coordinator, and culinary educator. (He's a very busy guy!)
Chad is very enthusiastic about the opportunity to spend time with the Living Light family again, and he'll be sharing his extensive knowledge with thousands of people around the world who will be viewing the Living Light Chef Showcase: Hot Chefs, Cool Kitchen streaming live in the comfort of their own homes. Those who will experience the event here in our live studio audience are in for a special treat, as well. Chad is looking forward to reconnecting with old friends, other great raw chefs, and everyone who is passionate about bringing the exciting world of raw culinary artistry into your home. He's happy to be helping to change the world, one bite at a time!
|SPOTLIGHT on Our Students|
At Living Light, we love to help people make their dreams come true every day. All over the planet, Living Light students are making their mark in the world by making healthy living delicious in their own special ways. Whether they open a café, write a recipe book, create a healing retreat, or teach a class, our students shine forth with abundant energy and enthusiasm. Each session, we are again amazed at the results produced when students complete our chef training programs. Here's one of our local California students who has returned to Living Light many times to complete her training. She is now manifesting her dream of opening her own restaurant! We are so proud of Tanya Thurman...here's her story:
"I am a certified Gourmet Raw Food Chef™ graduate from Living Light (June 4, 2010). I was born and raised in Mendocino County. For 17 years, I've been a loving wife, and I am very proud to be the mother of two wonderful kids. When I was 31, my husband brought home two half melted pies and he informed me that they were "raw food". That was the first I had heard of raw food cuisine. The pies tasted so good that the very next day I was on the internet, and I found Living Light Culinary Arts Institute which was (miraculously, I thought) in Fort Bragg, CA, just "over the hill" and only about an hour from my home in Ukiah. Shortly after starting my raw food education at Living Light, I began to realize that my dream was to open a café in my home town. My dreams are now coming true! During my raw food journey, I've lost 70 pounds while sustaining a 70-80% raw lifestyle. I was blessed to work as Assistant Demo Coordinator at Living Light, and that job helped me gain additional practical skills in a professional kitchen.
Working with the Living Light staff, I realized my path was definitely leading me in the direction I wanted to go. As I continued to learn more new skills, and developed my talents in preparing gourmet raw food, the dream didn't seem nearly as difficult to attain. I continued learning more and more each day, and I felt so much support from everyone around me. I felt like the Angels were lifting me up and leading the way. I was surrounded by amazing people and received so many magnificent blessings - I was astounded! Someone like me had a dream that had seemed daunting at the beginning, but it just kept growing, and quickly became enormous, and suddenly there I was! Before I knew it, I was an official graduate of Living Light, and then I was signing the lease and getting the keys to my dream: LOVE GAIA CAFÉ, opening soon in Ukiah! One of the most enjoyable parts of my gourmet chef training was taking Pastry Arts-Unbaked!™ with Vinnette Thompson, Cherie Soria, and Martine Lussier. To think that I can now create delicious, elegant pastries and desserts! Every day, I give thanks for Living Light and all of the wonderful angels who change the lives of everyone they touch with their spirit of love, and their amazing talent. I am now a career woman with oh so many exciting possibilities ahead of me. I am much healthier and happier for having experienced such a delightful and professionally run school, and I am grateful for the opportunity to bring the incredible knowledge of raw food to my hometown. I know the food will speak for itself, and as people experience raw foods at LOVE GAIA CAFÉ, the ripple effect will spread the word (and the taste!) of all that Living Light has taught me."
|Speaking of Video Contests!|
Living Light Gourmet Raw Food Chef™ graduate Chef Tina Jo is entering a video contest on Oprah! Oprah is looking for the next star of a new show that will be created for her new TV network, and Tina Jo has entered a beautifully made video presentation.
She's been getting rave reviews AND her goal is to get her message out to the mainstream so she can help even more people learn about the wonders of raw foods and learn how to incorporate raw vegan recipes and tips into their lives in order to become vibrantly healthy! Here's a description of her video on Oprah's site:
Making Your Life Delicious with Chef Tina Jo
It has become more and more obvious in today's world that change needs to be made in our diets, but how do we create healthy foods that are delicious, easy, and fit into our everyday lifestyles? Simple! My TV show will teach individuals that adding raw vegan foods is so much more than salads, carrot sticks, and fruit plates! I will show you that you can absolutely make delicious raw vegan foods a part of your everyday life. Whether you're entertaining, want to add a few healthier choices to your repertoire, or would like to change your diet completely, I'll show you that healthy eating doesn't have to be boring! I want to bring families back into the kitchen, and let them know that preparing healthy food can be fun! I'm a graduate of the Living Light Culinary Arts Institute in Fort Bragg, California, and have been a raw vegan myself for the past eleven years.
Check out Tina Jo's video entry here.
If you enjoy Tina Jo's video, we strongly encourage you to vote for her. When you vote for Tina Jo, you'll help her move forward with her mission of teaching the world a healthier way of living and eating, which is extremely important, now more than ever.
|2010 Class Schedule|
Upcoming Classes at Living Light
Raw Culinary Arts Associate Chef and Instructor™ Series and Gourmet Raw Food Chef™ Series
FUNdamentals of Raw Living Foods™ July 10
Sharpen Up Your Knife Skills!™ July 11
Essentials of Raw Culinary Arts™ July 12-16
Science of Raw Food Nutrition™ I: July 17-18
Associate Chef and Instructor Training™ July 19-30
Ethnic Flavors in Recipe Development™ Aug 2-6
Essence of Raw: Aug 7
Essence of Abundance: Aug 8
RawFusion Spa Cuisine™ Aug 9-13
Raw Event Catering and Elegant Entertaining™ Aug 16-20PLUS:
Pastry Arts-Unbaked!™ Aug 22-25PLUS:
Take a Walk on the Wild Side: Aug 26PLUS:
Living Light Chef Showcase: Aug 27-29PLUS:
Sharpen Up Your Knife Skills!™ Aug 30PLUS:
Raw Food Styling for Food Photography Aug 31-Sept 1Science of Raw Food Nutrition™ Series
Science of Raw Food Nutrition™ I: Sept 1-2
Science of Raw Food Nutrition™ II: Sept 3-7
Benefits of Raw Food Nutrition Educator Certification™: Sept 8-9
Science of Raw Food Nutrition™ III: Sept 11-14
Advanced Raw Food Nutrition Educator Certification™: Sept 15-16Click here
to view our entire 2010 schedule, for more information, and to register, or call 707-964-2420 or 800-816-2319.
|Mary Sandkamp and Kristin Suratt are Making a Difference at Living Light|
For the month of May, Living Light was delighted to honor Mary Sandkamp as our Employee of the Month, and for the month of June, our PR Director Kristin Suratt was honored with the title!
Living Light enrollment specialist, Mary Sandkamp, is our champion for the month of May for her dedication and enthusiasm for student welfare. Mary always goes the extra mile for students, providing extraordinary care and service however she is needed - whether it is giving a tour, coming in on weekends, or spending time on the phone answering questions and making students feel at ease. Mary is seriously devoted to the best interests of our students and treats them with loving kindness and compassion! She is sensitive to the needs of others and is excellent at making our students feel welcome.
Mary says she appreciates working at Living Light because it allows her to talk with people from around the world and assist them in achieving their mission. She is passionate about helping others achieve their health and spiritual goals and enjoys making a meaningful contribution to the community by volunteering her time to teach community outreach classes.
We are proud to honor Mary Sandkamp as Employee of the Month for May. She is greatly appreciated by both staff and management, and is a great asset to Living Light International.
For the month of June, Living Light is pleased to honor PR Director and Marketing Manager, Kristin Suratt, as our Employee of the Month. Kristin has been with Living Light for over 5 years and has proven to be a valuable asset to our company for many reasons. She has a calm and gentle presence and is a beautiful example of what Living Light is all about! Besides being self-motivated, intelligent, dependable, focused, and truly dedicated to the success of our company, Kristin really cares about people and is always there for others no matter how busy she is. Everyone at Living Light knows they have a friend in Kristin.
In fact, one of the many things Kristin appreciates about working for Living Light is that it is a company that cares about people and the planet and this provides her the ability to experience right livelihood. Working for a company that shares her ideals is essential to Kristin and she is devoted to making Living Light a thriving, cutting edge company that is known throughout the world.
Kristin is also a radio show host on our local Mendocino County Public Broadcasting station, KZYX & Z. She is creative, talented, and funny. She loves to travel, hike, go to movies and the theater, and visit inspiring museums. Kristin has been a volunteer for many diverse organizations over the years, including raw food events, film festivals, and Unity World Healing Center in Lake Oswego, Oregon. She has been a chef consultant at several raw food retreat centers internationally. Her goals include staying healthy and spending time with friends and family, traveling, writing, making collage, gardening, and living creatively.
Living Light employees and managers selected Kristin as Employee of the Month for many reasons, not the least of which is her devotion to the success of this company and the teamwork of its employees and managers. We agree, Kristin Suratt is the perfect choice for this award.
Semi Dried Tomato with Truffle Tapenade and Garlic Oil
Many thanks to Chad Sarno for sharing this beautiful recipe with our readers. We can hardly wait to see his incredible chef skills in action this summer at the Living Light Chef Showcase: Hot Chefs, Cool Kitchen!
Tomatoes in the beginning of the season, around August, are at their peak of sweetness with an absolute and perfect balance of acid and sweet. There are hundreds of varieties of these gifts of nature, from the common roma, cherry and vine ripened to the less familiar heirloom exotic varieties such as green zebra, black crimson, Cherokee purple, brandywine, and red cup, all with their own distinct flavor, persona and sweetness level. This simple recipe is perfect to highlight the true flavor of these gems.
Semi Dried Tomatoes
● 8 vine ripened tomatoes with stem, with small scored 'X' on the bottom of each
● 3 cloves of garlic, sliced in thin strips, or roasted whole cloves (optional)
● 1/2 T spice mix (fennel seed, chile flake, dried oregano, sea salt, black pepper)
● Rocket (arugula) leaves tossed with olive oil and lemon juice
● Fresh Truffle-Caper Tapenade (see recipe below)
Using hot water (be sure it is not boiling!), gently pour over the tomatoes, being careful not to break the stem. Cover and allow to sit to 'slow blanch' for 15-25 minutes, remove and carefully peel off the skin, making sure stem is not removed. An option is to place a slice of a fresh clove of garlic in the tomato through the bottom. Continue to dry by placing tomatoes on screen sheet of dehydrator at 105 degrees for 4-5 hours.
To serve: Serve tomatoes warmed or chilled, gently toss the rocket leaves with olive oil and squeeze of lemon, place leaves on plate, followed by scoop of tapenade, place tomato on tapenade. Finish by drizzling tomato and plate with garlic oil and freshly cracked pepper.
● 1-1/2 cup capers, rinsed
● 4 cups kalamata olives PITTED
● 1/4 c red onion diced fine
● 3 cloves of garlic fine minced
● 1 T finely minced red chile
● 2 T oregano fine chopped
● 2 T tarragon fine chopped
● 3 T black truffle oil
For best consistency, mince all by hand. If using food processor, process the capers and olives. Hand mix in remaining ingredients.
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