Don't Dream It, Be It!.
~ Richard O'Brien
|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.
|Living Light Marketplace|
Living Light Marketplace supports your green lifestyle every day with chef gear, equipment, books, kitchen gadgets, specialty food products and food supplements hand-picked by the experts at Living Light.
Bamboo Water Bottle
Low Glycemic Sweeteners
(Spoonable & Liquid)
(Crystals & Paste)
Newsflash: Our popular Queen of Kale Chips in four flavors are now available at Harvest Market in Fort Bragg and Mendocino!
Click here to shop!
|Living Light Café|
Our all organic salad bar has proved a hit with students and locals alike, and we've now added the most delicious vegan Caesar Dressing to the list of salad dressings: Creamy Dijon, Liquid Gold, Tomato Basil and Cherie Soria's Ranch Dressing. And our healthy choices for breakfast, lunch, and dinner always include an amazing selection of smoothies, juices, salads, soups, entrées, and divine desserts!
Also available in both the Cafe and the Marketplace are these delicious and savory treats in snack-sized packages.
(Tamari Almonds/Seasoned Seeds)
If more of us valued food and cheer and song above hoarded gold,
it would be a merrier world.
~ J.R.R. Tolkien
John McCabe's book, Igniting Your Life, is an inspirational work for a new age of success: one aligned with sustainable living, a plant-based diet, fitness, and the use of intellect, talents, and instinct. The book contains thousands of philosophical quotations from some of the most known figures throughout history.
Cherie says: "When I was in my twenties, I read dozens of books and spent thousands of hours studying self-improvement techniques. The profound wisdom, inspiration, and motivation I received as a result of those years had a huge impact on my life and the vision I carried of myself in the world. If Igniting Your Life had been available, however, I would have saved a lot of time trying to piece together the different things I was learning into a single, cohesive design for living."
Click here to shop!
Testimonials for Living Light Culinary Institute
"After experimenting with living food cuisine on my own with the help of recipe books and the web, I decided to seek formal training. I found Living Light in January of 2011. I enrolled and completed Fundamentals, Knife Skills, Essentials, and the Science of Raw Nutrition. I came back to complete the Associate Chef and Instructor Training in March.
"The classes are fantastic and the hands-on experience is so helpful. Having the opportunity to learn how to create living food cuisine from highly skilled chefs is simply beyond compare. All of the chefs in the classes I attended were incredibly talented and very generous with their time, knowledge, and wisdom. The education has taken root and I am now creating my own recipes. I'll return as soon as my schedule allows to take additional training. Each class is different, and the sequence of classes logically provides the opportunity to learn new skills and techniques that layer upon the skills acquired from attending the previous classes. Highly recommended!"
Living Light Chef Showcase, Special Classes and Packages
It's that time of year again, when Living Light celebrates 12 talented chefs who will create dozens of delicious gourmet raw vegan recipes at the Living Light Chef Showcase: Hot Chefs, Cool Kitchen August 26-28. If you want to be part of the exclusive live studio audience, seating is limited, so be sure to sign up early and reserve your space. If you choose the online viewing option, stay tuned for updates in our bulletins and newsletters for all of the details! Either way, you'll be able to watch step-by-step demos of healthy raw vegan dishes created by some of the most incredible gourmet raw food chefs in the world. Everything from appetizers, soups, and pates, to breads, crackers, dips, entrees, sauces, and incredible desserts, presented with flair by culinary experts at Living Light in our professional culinary studio!
Our talented chefs this year include Nomi Shannon, Brian James Lucas aka Chef BeLive, Judita Wignall, Solla Eriksdottir, Tina Jo Stephens, Colleen Cackowski, Alicia Ojeda, Vinnette Thompson, Martine Lussier, Amy Bacheller and of course, the "Mother of Gourmet Raw Vegan Cuisine" Cherie Soria. Twelve top raw food chefs, including the winner of the 5 in 5 Hot Raw Chef Video Recipe Contest will dazzle you with non-stop gourmet raw food demos for 3 full days! Click here for all of the details.
We are pleased to announce that our Platinum Showcase Sponsor this year is Jameth Sheridan of HealthForce Nutritionals, a true pioneer and visionary in the field of bio-compatible nutritional superfoods. We've included a story about his personal journey and the development of his outstanding company, as well as a first hand account from Cherie and Dan about his gentle cleansing formulations for travel, and two videos, including a recipe for nourishing miso soup using HealthForce Nutritionals Earth super mineralized powder! We extend heartfelt thanks also to all of our other sponsors, including our Gold Sponsors, Transition Nutrition, Lifemax and Stanford Inn, and Silver Sponsor E3 Live. We'll share more about our other sponsors in the August newsletter!
Don't Forget, Do it now: Rawk the Vote for the next Hot Raw Chef. Voting closes July 15. Go to www.HotRawChef.com and you'll see dozens of great raw vegan recipe demos, and be automatically entered for a chance to win a FUNdamentals of Raw Living Foods class for two and a 2-night stay at The Stanford Inn by the Sea.
If you've already voted, great! And if not, get out and vote! Help us determine the next HOT RAW CHEF!
Don't miss the special classes we've scheduled during Chef Showcase week (See the Chef Showcase Section of this newsletter for the complete lineup with Special Packages for classes and showcase!)
If YOU want to become one of the top raw chefs in the world, July and August is the perfect 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!™.
Right after the Showcase, we've scheduled all five of the Science of Raw Food Nutrition™ courses, another Raw Culinary Arts Associate Chef and Instructor Training™ series, plus Food Styling for Photography and Sharpen-Up Your Knife Skills!™.
We have so much more to share in this newsletter, including 2 great raw vegan recipes for Black Olive and Walnut Tapenade and Earthy Miso Tahini Noodle Bowl from Cherie Soria, and a delicious Teriyaki Coconut Jerky recipe from one of our featured showcase presenters, Brian James Lucas, aka Chef BeLive, PLUS news about other exciting events to come, like Cherie's Master Class in Bali at Fivelements Puri Ahimsa resort, FUNdamentals of Raw Living Foods in Las Vegas, and much more. READ ON!
Announcing the 2011 Living Light Chef Showcase:
Hot Chefs, Cool Kitchen - August 26-28
The Living Light Chef Showcase, Hot Chefs, Cool Kitchen is our exciting annual event coming up August 26-28. We'll celebrate 12 talented gourmet raw food chefs (including the winner of the 5 in 5 Hot Raw Chef Video Recipe Contest) and film 24 professional step-by-step demos. For three full days we'll dazzle your imagination and tempt your palate with fabulous raw vegan recipes. There will be a limited number of seats available in our studio audience, AND if you'd like to watch from the comfort of your home, we'll be creating a streaming video event and DVD packages to capture each demo from these talented gourmet chefs.
Raw Vegan Recipes
Many Dairy-Free, Gluten-Free
Many Low-Glycemic, Sugar-Free
Pates, Appetizers, Soups
Breads, Crackers, Dips
Entrees, Sauces, Cheeses
Our 2011 Chefs:
Brian James Lucas aka Chef BeLive
Tina Jo Stephens
And the next Hot Raw Chef!
Besides all of our culinary demos, we've got some wonderful classes lined up for those who attend the showcase in person:
Take a Walk on the Wild Side
This popular four-hour class includes wading in tidepools, gathering and harvesting seaweeds, great recipes, charts and handouts. Terry Nieves is a raw, wild Mendocino seaweed mermaid, and owner of Ocean Harvest Sea Vegetables. This is a fabulous class - anyone visiting the Mendocino coast should not miss the opportunity to walk on the wild side! Recommended warm clothing includes a hat, sturdy water booties or water sandals with wool socks, a towel and a change of pants. Water booties will also be available for $3.00 (students please reserve your size in advance).
Sharpen Up Your Knife Skills!™
Good knife skills are the foundation of culinary art. The textures created influence not only the appearance of food but also the flavor and mouthfeel. That is why we created Sharpen Up Your Knife Skills!™ for all levels of expertise, from novice through professional instructor - taking a progressive approach to the development of knife skills through a combination of demonstration and hands-on practice. Even if you don't aspire to be a professional chef, this is a class that will help you gain much more confidence in your knife skills and become more efficient in meal preparation.
food styling by Denise Vivaldo
Raw Food Styling for Photography
Raw Food Styling for Photography will be taught by Cherie Soria and Denise Vivaldo Denise is one of the most highly sought-after food stylists in the business. Author of
The Food Stylists Handbook,
How to Start a Home-Based Catering Business
How To Start a Home-Based Personal Chef Business
- she brings a world of style to the table!
Science of Raw Food Nutrition™ I
No prerequisites for this course
Raw and living foods have been gaining popularity recently, and there is quite a buzz about the health benefits of raw foods. Is there a scientific basis for all of these claims? If this and other questions are of interest to you, then Science of Raw Food Nutrition™ I is the ideal course for you, providing answers to common questions about raw food, vegan, vegetarian and plant-based diets. This course is presented in a fun and easy to understand format, and all participants will receive a comprehensive binder including lecture notes, charts, graphs, and other essential information on raw food nutrition. Science of Raw Food Nutrition™ I is a prerequisite for Science of Raw Food Nutrition II, and the Benefits of Raw Food Nutrition Health Educator Certification.™
Call one of our Enrollment Team members: Hilloah, Mary Elizabeth or Candace Anne 707-964-2420 or 800-816-2319 for more information and to register.
With thanks to our Sponsors for Chef Showcase
|Dr. Jameth Sheridan Platinum Sponsor of the Living Light Chef Showcase: Hot Chefs, Cool Kitchen|
We are very proud to announce that Dr. Jameth Sheridan
, Naturopath, Doctor of Holistic Medicine, natural herbal medicine researcher, and co-creator of HealthforceNutritionals™
has become the Platinum Sponsor
for Living Light Chef Showcase: Hot Chefs, Cool Kitchen."A True Warrior is kind, unselfish, caring, and lives consciously by a code of ethics and honor."
~ Dr. Jameth Sheridan
Dr. Jameth Sheridan, Doctor of Holistic Medicine, Naturopath and natural medicine researcher, is one of the early pioneers of the vegan, organic, holistic, and raw foods movements. As of 2011, he has been immersed in holistic health for 27 years, veganism for 25 years, and raw foods for 24 years. He is an exhaustive researcher, experimenter, and inventor. Read on
|Living Light Chef Showcase, Hot Chefs Cool Kitchen Spotlight: Brian James Lucas (Chef BeLive)|
Brian James Lucas aka Chef BeLive is a pioneer of the 90's gourmet raw food movement. From 1998 to 1999, Brian was Executive Chef and co-owner of Organica: the Living Cuisine, located in San Francisco. Clearly ahead of its time, Organica was one of the early gourmet raw food restaurants in the world-completely raw, vegan, and organic, utilizing both wild and biodynamic foods to create incredible raw living foods.
Brian placed as a top raw food chef in the Best of Raw for 2008 and 2009, and was named #1 Favorite Gourmet Raw Chef Award in 2010. He considers himself a "transitional" gourmet raw chef, specializing in creating raw cuisine with superb flavor that even those new to raw foods will be sure to enjoy.
One of his goals is to get people to enjoy more fresh fruits, vegetables, nuts, and seeds. His raw "converts" have included noteworthy athletes, actors, and politicians. His product BeLive Kale Chips were in the Emmy® nominee gift bags in 2009, and a coupon for the Orgasm of the Taste Buds eBook was included in the Oscar® nominee gift bags.
Chef Belive has a unique style, garnering praise from an ever increasing fan base for his unusual culinary creations. He is featured in Carol Alt's new raw food book, The Raw 50. His eBook, Orgasm of the Taste Buds includes 30 simple and delicious recipes. He's currently working with the Food Network on a possible television project. For more information visit: www.ChefBeLive.com
Teriyaki Coconut Jerky (4 servings)
Scrape 4 coconuts into strips (put in bowl)
MARINADE (In blender)
1 ½ Cup water (Structured, Spring or Filtered)
¼ teaspoon cayenne
¼ teaspoon turmeric
3 ½ Tablespoon agave
¼ teaspoon cumin
¼ teaspoon black pepper
¼ teaspoon garlic powder
1/8 teaspoon paprika
1 ¾ teaspoon salt (Himilayan, Celtic, Sea)
Blend for 10 seconds on medium speed
1. Add coconut and marinade together and marinate for 8 hours.
2. Place on teflex and tray in the dehydrator.
3. Sprinkle a small amount of black pepper and salt on top and dehydrate at 105 degrees for 3 hrs.
4. Take coconut jerky off teflex and place on mesh tray, sprinkle a small amount of salt and black pepper again and then place inside and continue to dehydrate.
5. Leave in for another 5 hrs or until desired consistency, less for moister and longer for more dried.
2011 Class Schedule
Platinum package includes the classes selected above, plus a knife set, cleaver, chef coat, and v-slicer. Total value $16,590.45
Platinum Plus package includes the classes selected above, plus a knife set, cleaver, chef coat, v-slicer, a phone consultation with Drs. Rick and Karin Dina, DC, and a phone consultation with Jennifer Cornbleet. Total value $18,864.45
Gold package includes the classes selected above plus a knife set, and chef coat. Total value $12,822.95
Silver package includes the classes selected above with a 10% discount. Total value $5,810.00
Pay only $445.50 for the Chef Showcase (a $50 savings) when you register for any of the classes marked with +1.
Copper package includes the classes selected above plus a knife set, and chef coat. Total value $7882.95
|Please note: All packages are subject to our class registration fees.|
for more information and to register, or call 707-964-2420 or 800-816-2319.
|Have FUN in Vegas!|
Don't Gamble with Your Health! Join Cherie Soria For a FUNdamentals of Raw Living Foods Weekend in Vegas
|Living Light FUNdamentals in Las Vegas|
FUNdamentals of Raw Living Foods™
Date: October 20, 2011
Time: 8:30 AM−5:00 PM
Location: Suncoast Hotel and Casino, 9090 Alta Drive, Las Vegas, NV
Includes a delicious buffet lunch and samples
To Register: Call 707-964-2420 or 800-816-2319 or visit RawFoodChef.com
Are you ready for an inspiring, transformational experience? FUNdamentals of Raw Living Foods™ is a one-day intensive course in the raw and living foods lifestyle that has transformed the lives of thousands of people around the world. It is the first in the Living Light chef training series designed to provide you with the tools you need to make this lifestyle work, easily and effortlessly. It also prepares you for more advanced raw culinary courses. You will discover the magic of creating fabulous organic raw vegan cuisine for optimal health and rejuvenation and observe dozens of superb culinary presentations showing you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes and techniques used in raw food preparation. Learn to make healthy and delicious everyday favorites using whole, fresh, ripe, raw, organic foods.
We'll make rich nut milks and creams, appetizers and patés, cultured foods like real cheese made from nuts, simple smoothies and soups, sauces, dressings, easy-to-prepare entrées, dehydrated goodies like crackers and granola, and even desserts! Learn kitchen gardening and sprouting, basic knife techniques, and how to use devices and equipment typically used in a raw food kitchen. A delicious organic buffet lunch will also be served! No prerequisites are required. This class is benefit participants of any skill level - novice to professional.
Bonus: Those attending both FUNdamentals in Vegas and Shine, the Lifemax annual conference, scheduled for the following day, will receive a free copy of the required text, Angel Foods: Healthy Recipes for Heavenly Bodies, by Cherie Soria.
As Cherie always says, "When it comes to the raw food lifestyle, the older you get the bigger the payback!" So, don't gamble with your health - join us for a transformational one-day class and have a FUN weekend in Vegas!
Master the Art of Teaching Raw Foods
Advanced Raw Culinary Arts Instructor Certification™ Series with Jennifer Cornbleet
Whether you are already a certified Living Light Chef, or are a complete beginner, you'll love our new Advanced Instructor Certification with Jennifer Cornbleet!
Take the entire 6-class series, or if you are already a Living Light Associate Chef and Instructor graduate, sign up for the new 5-day Advanced Raw Culinary Arts Instructor Training™. Keep reading for more details...
Earn your Advanced Instructor Certification in 2011:
Entire Series: September 3-29
Advanced Instructor Training only: September 25-29
Advanced Raw Culinary Arts Instructor Certification™ Series
Regular Price for this 6-class series: $6,690
Discounted 10% off Introductory Rate: $6,021 -A $669 savings
Advanced Instructor Training only: $1,575
FUNdamentals of Raw Living Foods™ September 3
Sharpen up Your Knife Skills!™ September 4
Essentials of Raw Culinary Arts™ September 5-9
Science of Raw Food Nutrition™ I September 10-11
Raw Culinary Arts Associate Chef and Instructor Training™ September 12-23
Advanced Raw Culinary Arts Instructor Training™ September 25-29
Click here to read a detailed description of this new advanced series!
Product Spotlight: HealthForce Nutritionals for Travel
by Cherie Soria
Hi, welcome to the Living Light product's spotlight. I'm Cherie Soria, founder and director of Living Light Culinary Institute. I've been living a high-raw vegan lifestyle for nearly 20 years and as I tell people, with each day, I become more and more grateful that I discovered the raw vegan diet. Because, the older I get, the bigger the payoff!
I know I look years younger than I would if I ate a standard American diet and I have more energy than people half my age. And, I'm not 100% raw vegan 100% of the time - in fact. I'm pretty flexible -- especially when I travel. There are foods I never eat no matter what, but there are other foods I allow myself when I can't get the beautiful, raw vegan foods I prefer. I can't feel guilty about it since I have to eat - so I just bless what I'm eating, take HealthForce Nutritionals Digestive Enhancement Enzymes, and enjoy myself.
Still, there is a price to pay when I stray too far from my usual raw vegan fare. So, when my husband Dan and I travel, we always take certain HealthForce Nutritionals products with us. Read on...
Bali Adventure - Raw Food for Health, Beauty and Longevity; A Magical Culinary Adventure with Cherie Soria
|Bali Adventure with Cherie Soria|
Raw Foods for Health, Beauty and Longevity
Friday September 23, 2011
5:00 PM - 9:00 PM
Keeping people young looking is a billion-dollar industry, but looks aren't everything. Lots of things can help you look younger and more beautiful, but what can actually make you feel younger? What can seemingly "turn back the hands of time" and reverse your physiological age? At 64 years young, Cherie Soria looks 20 years younger than her chronological age and is healthier and more energetic than people half her age. In this pre-dinner talk, she shares her fascinating personal journey, outlining the health practices, beauty rituals, and anti-aging tips she uses to maintain her youthful, vibrant appearance. Cherie will inspire and motivate you to add more raw living foods to your diet-not only for the wellness benefits but because they are delicious, indulgent, and easy to prepare. Let Cherie help you "make healthy living delicious"!
Culinary Training with Master Raw Food Chef Cherie Soria
Saturday and Sunday, September 24 and 25, 2011
7:00 AM - 9:00 PM
In this exciting location, at the beautiful Fivelements retreat center in Bali, Cherie will demystify flavor dynamics and show you how to identify and balance the five most important flavors used to create fabulous dressings, sauces, and soups. You will go understand when to use each flavor and how to combine them to create perfectly balanced recipes. Cherie will prepare several amazing dipping sauces to use in a variety of ways, including on wraps and rolls you prepare yourself that are easy to make and fun to eat. Cherie is a master instructor and can teach anyone to create beautifully prepared foods using basic kitchen supplies and equipment. Learn how to use knives like the pros, and to create textures that enhance both flavor and enjoyment. This is an exciting short course suitable for anyone from novice to professional. Click here
for more information.
Other Fun Activities
Culinary Classes (theory & practice)
Gourmet Raw Vegan Lunch
Free time for Healing & Beauty rituals (check pricing for individual treatments)
Health Cocktails and DinnerStay tuned for more details.
|Living Light Graduate Success Story: Anna Fialová of Czech Republic|
Coming to Living Light as a student is a "dream come true" for Anna Fialová from Czech Republic. Her enthusiasm and love of all she is learning about raw food and culinary arts at our school is contagious. She found out about our programs while she was executive chef at a vegetarian and vegan fine dining establishment in Prague.
|Anna Fialová and Cherie Soria|
Before learning about raw foods, Anna trained and was certified as a professional chef in her native country. She ventured to the U.S. and worked for several years in Key West, Florida, where she learned various international cuisines, including French and Italian.
Back at home in Prague, she found she loved her job at the vegetarian/vegan restaurant, creating more than 200 recipes while she was there. Even though she thoroughly enjoyed what she was doing, and was learning a lot about healthy vegetarian food, she knew there was still more to discover. She was preparing food for diabetics at the restaurant and on special 14-day retreats, and was learning so much about the benefits of eating more fruits and vegetables. Working with a hospital, testing showed that diabetic people improved dramatically when they followed a vegetarian diet.
Anna had been eating lots of fruits and vegetables (only fruit until noon), for a long while, and noticed her energy level and vitality had increased, but she wanted to learn more. She knew she had a mission to help people become healthier.
One day she opened her computer and discovered Living Light. She couldn't believe it...she kept putting it out of her mind, because it seemed so difficult to earn enough money to come to the school and complete her training. But the thought would not go away. She knew she MUST attend our school. So she worked 3 jobs for a time and saved enough money. With the blessing of her boyfriend she arrived in Fort Bragg and began her studies.
Now she is completing the Associate Chef and Instructor Certification, and the Advanced Culinary Arts Instructor Training at Living Light. She is absolutely amazed at how much she has learned, and can hardly wait to share all of her new knowledge when she goes back home. She loves developing healthy recipes and teaching others how to prepare healthful foods for friends and family. She wants to open her own business, doing a variety of things, including catering and teaching children and diabetics how to improve their health while enjoying delicious, flavorful, nutrition packed recipes.
"I'm amazed at everything I've learned here, she says, "and besides that, I've met so many wonderful people. We're all interested in the same things, and we'll be able to email, chat, and stay in touch, sharing recipes, ideas, and inspiration from the wonderful experiences we've had here at Living Light. It is so beautiful. I wish everyone could have an opportunity to learn what I've learned here."
HOT RAW CHEF 5-in-5 Video Recipe Contest
Rawk the Vote!
VOTE For YOUR favorite HOT RAW CHEF
RAWK THE VOTE and you'll be eligible to win a FUNdamentals of Raw Living Foods™ class for yourself and a friend PLUS a 2-night stay for two at the beautiful and elegant Stanford Inn by the Sea. It's absolutely free! REGISTER TO VOTE NOW for your favorite 5 in 5 Hot Raw Chef!
Voting ends at midnight Pacific Time on July 15, 2011.
All 3 Hot Raw Chef winners and the winning voter winner will be notified on July 20, 2011.
The winners will also be announced on our website on July 20, 2011.
We're excited that thousands of people from all over the world will be voting for the next Hot Raw Chef! As our thanks for your vote, you'll receive a free recipe eBook of the recipes that these chefs have prepared in their videos and you'll also be entered into our drawing. In order to receive your free recipe eBook, you must submit your email address on the voter registration form. Only one vote per person allowed.
Here are our fabulous prizes:
The Grand Prize winner will receive the opportunity to perform a culinary demo at our annual Living Light Chef Showcase, Hot Chefs Cool Kitchen, which will be streamed via the internet to viewers all over the world, plus other prizes valued at $1450 (not to mention the amazing marketing value of winning the title of Hot Raw Chef!)
Our Runner-Up will receive a $450 scholarship towards any Living Light culinary class.
The People's Choice award winner will receive a $250 gift certificate to use at any of our 4 green businesses, including our eco-friendly Living Light Inn, Living Light Marketplace, Living Light Café, and Living Light Culinary Institute.
Spread the word and RAWK THE VOTE for the next Hot Raw Chef!
|Living Light International|
Winner of the Sustainable Quality Award
Mendocino Coast Chamber of Commerce 2010-2011
Living Light is honored to be recognized as the winner of the Sustainable Quality Award from the Mendocino Coast Chamber of Commerce. The first year we opened we were named Business of the Year by the Chamber, and we are delighted to add this latest award to our list of accomplishments.
We are proud to be a part of this wonderful, progressive community in one of the most beautiful spots in the world. We would like to extend our sincere thanks to the Chamber for recognizing our company as a leader in sustainability.
As a company, Living Light International has made a life-long commitment to environmental responsibility. Our vision is to reduce our impact on the environment by implementing and teaching good environmental practices without sacrificing quality. All four of our businesses share this commitment. Bravo to all of our staff, students, and customers who help us maintain our standard of excellence while protecting our planet.
Our award states:
"In recognition of the contributions to the long-term economic development of the local economy, creating jobs, product and service innovation, socially responsible choices in the products and services offered, and encouraging people to choose organically grown produce, composting and recycling practices."
Now Hiring: Enrollment Specialist
Living Light is seeking an energetic, enthusiastic person who has a passion for helping others on their raw culinary path and quest for optimal health. Candidate must be able to multi-task, work in a fast-paced environment and be able to respond to telephone and online inquiries about our varied classes. This upbeat person will also support our reception area and be able to learn about our programs quickly to help with follow up for prospective students. Other duties will include filing correspondence, managing invoices, and official school records. Experience in sales, experience in Microsoft Office and familiarity with Filemaker is a plus! Hours range from 20-40 hours per week.
Application period closes at 6:00p.m. Friday, July 22, 2011.
Email a resume and application to Karen Fraser at Info@RawFoodChef.com
to apply for this exciting opportunity.
To download a job application (PDF) click here
Linas Kesminas is Making a Difference at Living Light
For the month of June, Living Light is pleased to honor Linas Kesminas as our Employee of the Month. Linas was born in Lithuania and attended Living Light as a student in 2008, graduating as an Associate Chef and Instructor. He returned to Fort Bragg 1 1/2 years ago to join our Living Light kitchen team as souse chef and culinary instructor. In that time we have seen his skills as a souse chef grow tremendously. Linas is also very interested in nutrition and is a graduate of Drs. Rick and Karen Dina's Science of Raw Food Nutrition, Levels 1-3.
Linas' teammates describe him as very knowledgeable about nutrition and they value his skills as a chef. They say he has a great sense of humor and is very pleasant to work with. He is very responsible, efficient, friendly, and reliable; a hard worker, polite, courteous, and thoughtful of others.
Linas is also an avid athlete and enjoys running in marathons here on the coast, as well as camping and hang gliding. He says he enjoys working at Living Light because he likes meeting people from around the world and loves helping people think out side the box. His goal is to live and interesting life and to learn as much as he can.
Thank you Linas - for being one of the bright lights here at Living Light. Your friends at Living Light love and appreciate you! .
|Raw Health Expo - Saturday & Sunday, July 23 & 24 in Sebastopol, California|
We always enjoy the Raw Health Expo in our "neighborhood" of Northern California. John Kohler is the organizer of the event, which takes place every July. It's a good place to meet some top raw food chefs and educators, with over two dozen of today's most talented raw food teachers and chefs in attendance, including the "Mother of Raw Vegan Cuisine," our own Cherie Soria. Cherie will be speaking and doing a demonstration on Saturday July 23rd.
For more information, Visit www.rawhealthexpo.com
|12th Annual San Francisco World Vegetarian Festival - October 1 & 2|
Every year Living Light participates in the annual celebration of World Vegetarian Festival in Golden Gate Park, sponsored by the San Francisco Vegetarian Society. This year is no exception. It is always a wonderful, well-attended event, so mark your calendars, tell your friends, and be sure to stop by to see Cherie Soria do a gourmet raw vegan food demo! Stay tuned to our August newsletter for all the details.
Gourmet Raw Recipe Demo
featuring Cherie Soria
Where: Hall of Flowers in Golden Gate Park When: Sunday October 2, 2011
10:30 a.m. to 12 p.m. in the Main Auditorium
|Raw Vegan Recipes from Living Light: |
A 5 in 5 Hot Raw Chef Recipe
(5 ingredients plus 5 flavorings - made in 5 minutes)
Earthy Miso Tahini Noodle Bowl
Yields 4 cups (serves 1-2)
1 cup kelp noodles* or spiralized zucchini
1 cup shredded or finely julienned vegetables*
¼ cup dried seaweed*
¼ cup celery, thinly sliced
4 cups hot water for soaking/softening vegetables
1 ½ cups warm water for broth
1 tablespoon light miso*
1 tablespoon HealthForce Nutritionals Earth powder
1 tablespoon raw tahini
1 tablespoon green onion, thinly sliced
½ clove garlic (about ¼ teaspoon), pureed
1. Plunge the noodles, the shredded vegetables, and the seaweed into the 4 cups of hot water and allow them to soften for a couple of minutes while making the broth.
2. To make the broth, whisk the 1 ½ cups of warm water, miso, Earth powder, tahini and garlic puree together until smooth.
3. Drain the noodle vegetable mixture, and add it, along with the celery, to the broth.
4. Serve warm.*
· Kelp noodles: This is a packaged product found in some specialty stores, like Whole Foods Market, or you can order them online. Spiralized zucchini noodles are just as good. I like to vary this soup by using zucchini noodles one time and kelp noodles another.
· Vegetables: Use any vegetables you have on hand, like carrots, shitake mushrooms, bell peppers, baby bok choy. etc) Use no more than 2-3 kinds each time and vary it so the soup changes each time.
· Seaweed: I like sea palm, but any kind of seaweed that can be softened quickly and is not too strong in flavor will work. If you don't like seaweed, substitute another vegetable.
· Miso: I prefer chickpea miso by Miso Master, but any light miso that's gentle in flavor is fine.
· To serve: To keep it warm until serving time, put it in a sealed jar in a dehydrator set at 115 degrees for 1-2 hours.
Click here for .pdf file of recipe
|Earthy Miso Tahini Noodle Bowl|
Black Olive and Walnut Tapenade
Yield: 1½ cups
1 cup black olives, pitted
½ cup walnuts
¼ cup capers
2 teaspoons lemon juice
2 teaspoons Italian herbs
1 teaspoon thyme
½ teaspoon garlic puree
2 small cucumbers, sliced
¼ cup mini cherry tomatoes
1. Put ingredients in the food processor outfitted with the "S" and process until the mixture is sticky and spreadable, but still slightly chunky - do not over process.
2. Spread tapenade on cucumber slices and top with cherry tomatoes.
Variation: Add a dollop of nut cheese on top of the tapenade, then top with a cherry tomato for an even richer appetizer.
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