Living Light International
Making Healthy Living Delicious!
March 2011
In This Issue
Master the Art of Teaching Raw Foods
2011 Class Schedule
Graduate Success Story - Sunita Vira
The Importance of Vegetables and Greens in the Diet
Mila Donating Product to Japan Relief Effort
Protection with Essential Oils
Matt and Therese Tarnoff: A Family Perspective
Making a Difference
The Queen of Kale Chips
Japan, Radiation, and its Health and Spiritual Implications
Chef's Corner
Inspirational Quote

When the heart is flooded with love there is no room in it for fear, for doubt, for hesitation.

 
~ Anne Morrow Lindbergh,
Gift from the Sea

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


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.

 

 

We are proud to feature The Green Star Elite, which we consider to be the "Rolls Royce" of juicers. It was developed to extract the maximum amount of juices with all vitamins, enzymes, and minerals intact. Ideally suited for fruit, vegetables, and leafy greens, The Green Star Elite also processes fresh wheatgrass juice. And, the powerful but low rpm precision twin gears process with only minimal heat, so oxygenation is delayed. Bio-magnets integrated into the Green Star Elite Juicer's twin gears optimize juice quality. The magnets "pull" more minerals into the juice while increasing nutrient and mineral bioavailability. Juicy!

Green Star Elite  $539.00 

   

 

At Living Light Marketplace we also carry many green superfood products from HealthForce Nutritionals, E3 Live, and other respected formulators of immune enhancing bio available food supplements.  

 

 

 

Vitamineral Green is a unique and extremely potent combination of nature's most deeply nourishing, cleansing, and rebuilding superfoods. Its 100% whole food ingredients are specifically grown, processed, and combined to maximize their beneficial effects.



 

 

Greener Grasses is an incredible combination of green grasses. It provides healthy alkaline elements and a large amount of 100% whole food nutrients (vitamins, minerals, trace minerals including those that are naturally colloidal and better, chlorophyll, fiber, phytonutrients and more!   

$19.88 - $31.95 

 

 

 

 

Oxygen Supreme II (Healthforce Nutritionals) 200 years ago there was approximately 38% oxygen on our planet. Now there is only approximately 19%! In industrialized areas, oxygen content can fall to 9% or lower! Sustained levels at much less than this can cause death to our species. We absolutely need sufficient oxygen for our very survival, and we need high levels of it for optimum health   

$15.25 - $26.95

 

 

 

Liver Rescue™ Liver Support by Healthforce Nutritionals powerfully supports liver function cleansing and regeneration! Keeping the liver healthy is essential to good health, and one of the liver's important functions is to filter toxic materials from the blood. 

$35.00

 

 

 


E3 Renew Me A proprietary blend of nutritional plant-derived MSM (methyl sulfonyl methane), spirulina, E3AFA™, certified organic cayenne pepper, wild-crafted South American camu-camu, E3 AFAMend™, E3 Phenalmin™, tocotrienol and tocopherol (Vitamin E complex), and crystalloid electrolyte sea minerals. These exceptional foods have been shown to boost the immune system and help your body eliminate toxins.

 

 

 

 

 

California Kombu (Kelp) 

Sustainably wildcrafted, Kombu contains powerful amounts of potassium, magnesium, iodine, fucoidan, and B vitamins. Eat straight, as a snack or add to salads, soups or your favorite raw recipes.

$5.00 

 


California Wakame (Kelp)(Alaria marginata) Sustainably Wildcrafted. A rich source of fucoidan, Wakame is also high in calcium, potassium, magnesium, vitamins A, B, and C. Try rehydrating it, then marinating with ginger, soy sauce, and rice syrup. Add to soups, or soak for salads or raw stir-"fries".

$4.75 

 


Sea Palm (Kelp) (Postelsia palmaeformis) Sustainably wildcrafted. A northern California treasure, noodle-like sea palm becomes a favorite of anyone who tries it. Enjoy its mild flavor.   


Click here to shop!  

 

 

 

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Featured Books This Month

 


The Raw Food Revolution Diet

by Cherie Soria, Brenda Davis, and Vesanto Melina

$21.95   

 

 

Conscious Eating  

by Gabriel Cousens, M.D.

$35.00  

 

  

Raw Family

by Victoria Boutenko

$11.95  

 

 

Raising Vegetarian Children

by Joanne Stepaniak and Vesanto Melina  

$18.95  

 

 

Baby Greens

by Michaela Lynn and Michael Chrisemer  

$15.95  

 

  

Eating Without Heating

by Sergei and Valya Boutenko  

$11.95  

 

  

Edible Wild Plants

by Thomas Elias and Peter Dykeman  $17.95  

 

  

Rodale's All New Encyclopedia of Organic Gardening

by Rodale 

$24.95 

 

  

The Wheatgrass Book

by Ann Wigmore

$14.95

 

  

Sprouts the Miracle Food

by Steve Meyerowitz

$12.95 

 

 


Click here to shop!  

 

 

 

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Living Light Café

Adding a fresh shot of wheatgrass juice is a quick and easy way to introduce dozens of vital nutrients to your body. Be sure to visit our healthy organic salad bar, and enjoy fresh juices, smoothies, salads, entrées, and desserts. We offer power boosters like E3 Live, Vitamineral Green, and Spirulina, too. If you are a regular customer, be sure to ask for a wheatgrass cards, smoothie cards, and dessert cards, so you'll get a bonus item. Stay healthy every day at Living Light Café.

 

 

 

This month we're also re-introducing our popular Sicilian Style Pizza, with a choice of yummy green basil pesto or tomato sauce, sundried tomatoes, olives, and creamy almond cheese. If you are in the Fort Bragg area, be sure to stop by!

 

   


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This Month's Featured Recipes:
The Many Benefits of Wheatgrass

 


Wheat grass has been called one of nature's finest medicines! It is perhaps the most nutritious and cleansing juice there is. Fresh-squeezed wheat grass juice is easily digested. Its nutrients and enzymes are quickly absorbed into the blood stream, providing an instant boost of energy and nourishment!

One ounce of wheat grass is equivalent to more than two pounds of fresh fruits and vegetables.

Wheat grass is loaded with natural vitamins, minerals, enzymes, and chlorophyll and helps rid your body cells of harmful toxins.

Wheat grass can help restore a high energy level, by correcting nutritional deficiencies and helping to remove wastes that clog your cells, blood, tissues, and organs.

Wheat grass helps dieters by speeding up blood circulation and metabolic rate and by enhancing digestive efficiency in order to flush out excess fat in the system.

Wheat grass juice contains up to 70% chlorophyll, a protein compound that, through the process of photosynthesis, converts the sun's energy into a form that is easier to assimilate into the body. Chlorophyll is also an important blood builder.

Enzymes are an important and abundant active ingredient in wheat grass juice. Enzymes are protein catalysts that are needed to carry out many biological and chemical functions within the body.

All of the essential amino acids that combine to form proteins are present in wheat grass juice, so wheat grass is a complete protein! In addition to the essential amino acids, wheat grass juice contains alanine, a blood builder, aspartic acid, which improves mental balance, and serine to help stimulate brain and nerve function.

Wheat grass contains more than 90 minerals (including calcium) that are needed to build bones, maintain good metabolism, and create a proper pH balance in the blood. Wheat grass is also a good source of vitamins A, B, C, D and E.

Wheat grass is an amazing storehouse of nutrients to help create vibrant health!



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Testimonials for Living Light Culinary 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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Our Global Community  

 

The recent devastating events in Japan have affected all of us in the global community. They are both a poignant reminder that we are all interconnected, and an illustration of the importance of working together to help each other in whatever way we can. After all, "There but by the grace of God, go we."

At Living Light we realize the importance of staying focused on the light, by both sending our prayers and loving thoughts to the people of Japan, and by donating funds to the relief efforts. On a very personal level, we send heartfelt love and prayers to each of our 33 Living Light graduates from Japan, their families and communities, as well as to our sister city, Otsuchi, where more than 10,000 people are missing. Closer to home, a few of our California coastal harbors were damaged, including own Noyo Harbor, but no other damage to the beaches of Fort Bragg or to any of the homes here were affected. Thankfully, scientists tell us there is no danger of radiation reaching us in any levels that could pose danger to our health here in California, in spite of what one might read from doomsayers on the internet. Nevertheless, we have included information about how to protect ourselves from such occurrences should they happen in the future.

Living Light feels strongly that teaching students to share the benefits of the raw food lifestyle with others is a crucial part of our commitment to personal and planetary healing. Therefore, we are donating $250 to the Japan Earthquake Pacific Tsunami Relief Fund through the Sonoma Mendocino County Branch of the American Red Cross on behalf of any student who signs up for our new Advanced Raw Culinary Arts Instructor Certification™ Series with Jennifer Cornbleet. The complete series is available only twice this year, in July and again in September 2011. 

We will also donate 15% of the cost of a 28-day stay at Living Light Inn for any student who enrolls in the complete series. As the premier "teacher of teachers"  for over 13 years, we have devoted ourselves to training chefs and instructors in over 40 countries so they might share the health benefits of raw living foods around the world. That is why we make it easy for students to fit our classes into their schedules-starting with a day, a week, a whole month, or even longer. We are proud of the work our students are doing around the world and in this month's graduate success story we profile Sunita Vira, who is doing wonderful work with community outreach teaching raw foods in Singapore.

We are devoting this newsletter to education about what we can do to be proactive in enhancing our immunity and keeping our bodies, our families, and our communities healthy. Each of the three recipes included this month contains seaweed, a good source of iodine and other important minerals and trace elements essential to a healthy immune system, and protective against the harmful effects of radiation exposure.

Amy Bacheller, M. Ed, N.C., who teaches our weekend aromatherapy courses, has written an excellent piece on the culinary and energetic properties of essential oils. We are also including a Gabriel Cousens Facebook piece on the health and spiritual implications of these recent events. And one of our employees, Therese Tarnoff, shares the story of her raw family and her husband's work with Noyo Food Forest, an organization educating children in the schools about organic foods and gardening. Our intention is to provide specific measures each of us can take (and share with others) in order to maintain our physical, emotional, and spiritual health now and in the coming years.

 

Blessings of radiant health,

Kristin Suratt, PR Director and the entire Living Light Team



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Be Part of the Solution:

Master the Art of Teaching Raw Foods 

Advanced Raw Culinary Arts Instructor Certification™ Series with Jennifer Cornbleet   

 

SPECIAL DISCOUNT - AND DONATION TO SUPPORT JAPAN

when you sign up for the

Advanced Raw Culinary Arts Instructor Certification™ Series


You'll receive a 10% discount on the series, and Living Light will donate $250 to the Sonoma Mendocino County Branch of the American Red Cross, Japan Earthquake Pacific Tsunami Relief Fund and 15% of your 28 night stay at Living Light Inn when you sign up between March 20 and April 3.

(Discount applies to both private and shared rooms.)

 

Only two opportunities to take the complete series in 2011: June 11-July 7 or September 3-29!  

 

The complete Advanced Raw Culinary Arts Instructor Certification Series includes both our well known 5-part Raw Culinary Arts Associate Chef and Instructor Series PLUS the new 5-day Advanced Raw Culinary Arts Instructor Training course.   

 

We've created this unique advanced teacher training series in response to student requests for consecutive classes leading to the Advanced Raw Culinary Arts Instructor Certification™. For the first time, we are offering both the complete Raw Culinary Arts Associate Chef and Instructor Certification™ and the new Advanced Raw Culinary Arts Instructor Certification™ in a complete consecutive series!   

 

Regular Price for this 6-class series: $6,690

Discounted 10% off Introductory Rate: $6,021 -A $669 savings 

 

June/July 2011

FUNdamentals of Raw Living Foods™  June 11 

Sharpen up Your Knife Skills!™  June 12 

Essentials of Raw Culinary Arts™  June 13-17 

Science of Raw Food Nutrition I  June 18-19 

Raw Culinary Arts Associate Chef and Instructor Training™  June 20-July 1 

Advanced Raw Culinary Arts Instructor Training™  July 3-7 

 

September 2011

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! 

 

 

If you are already a certified Living Light Associate Chef and Instructor, you can sign up for our newest 5-day class and earn your Advanced Raw Culinary Arts Instructor Training 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 Raw Culinary Arts Instructor Training™ 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

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

 

  

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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
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
Raw Culinary Arts 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:  April 9
PLUS: Essence of Abundance:  April 10
PLUS: Pastry Arts-Unbaked!™  May 1-4

Science of Raw Food Nutrition™ Series
May 5-20

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
Science of Raw Food Nutrition™ III:  May 15-18 
Advanced Raw Food Nutrition Educator Certification™:  May 19-20

Raw Culinary Arts Associate Chef and Instructor™ Series
May 14-June 3

FUNdamentals of Raw Living Foods™  May 14
Sharpen Up Your Knife Skills!™  May 15
Essentials of Raw Culinary Arts™  May 16-20
Science of Raw Food Nutrition™ I:  May 21-22
Raw Culinary Arts Associate Chef and Instructor Training™  May 23-June 3

Advanced Raw Culinary Arts Instructor Certification Series
June 11-July 7

FUNdamentals of Raw Living Foods™  June 11
Sharpen Up Your Knife Skills!™  June 12
Essentials of Raw Culinary Arts™  June 13-17
Science of Raw Food Nutrition™ I:  June 18-19
Raw Culinary Arts Associate Chef and Instructor Training™  June 20-July 1
Advanced Raw Culinary Instructor Training™  July 3-7

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


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.
Graduate Success Story - Sunita Vira

 

Sunita Vira is a certified Gourmet Raw Food Chef from Living Light Culinary Institute and founder of The Raw Food Centre, Singapore. With her Indian heritage and background in art and design, Sunita merges creativity with ethnic flavors from many cultures. Inspired by her travels, Sunita loves spices and intense flavors. She creates cuisine that is as beautiful and appealing as it is delicious and nutritious. She enhances the natural qualities of each ingredient with traditional spices and herbs.

She is also an advocate of conscious eating and the appreciation of the healing qualities of foods, especially fruits and vegetables. Constantly experimenting with techniques learned at Living Light, Sunita is able to explore her creative passions through her cuisine. She loves the delicate balance of color, flavor, texture, taste, smell and visual appeal. Some of her specialty cuisines include Asian Fusion, Mexican, Indian, Japanese, and Thai. She also loves making morning power juices and dehydrated snacks.

"I've been busy here in Singapore. Since setting up The Raw Food Center, I've been doing fund-raising events to raise awareness about raw foods while having fun creating in the kitchen. I work with mothers, both expats and locals, who can influence their respective families. Currently, I charge $200 per person per class and the entire amount is donated to a charity of their choice. My husband's company has graciously decided to match our donations in full. I don't charge for my time or costs. This has been extremely well received in a city state like Singapore, with a population of 1 million expats and 4 million Singaporeans. I have also volunteered to do demos for charity. In the coming months, I intend to gradually introduce a commercial aspect to sell packaged raw foods through retail supermarkets.

There has been a great response to raw foods here. On May 4th, I will do a hands-on workshop for 25-30 people called The Raw Power Workshop This will be great fun!! Of course, the Living Light education I received has been the essence of my inspiration. I wear your chef jacket with pride!" Visit Sunita's website at http://rawfoodcentre.com/ 

 

 

Asian Kelp Noodles with Sprouts
serves 2

Ingredients:
1 packet kelp noodles rinsed and drained
2 carrots julienne
1 celery stick julienne
2-3 green onions cut into 2" thin strips
1/2 cup red cabbage sprouts
1 cup sunflower sprouts
Handful cilantro
1 t of black or white sesame seeds (optional)

Asian Dressing:
1 T sesame oil
1/2 T toasted sesame oil
1 T wheat-free tamari or soy sauce
1 t lemon juice
1 T Red bean chili paste
1/2 t salt
1 t grated ginger
1 clove grated garlic
1/2 T plum sauce (optional)
Pinch white pepper

Directions:
1. In a large metal bowl put all the ingredients and dressing except the red cabbage sprouts and kelp noodles. Toss well.
2. Add the kelp noodles to the bowl, mix well.
3. Garnish with the red cabbage sprouts and sesame seeds. Enjoy!

 

 

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The Importance of Vegetables and Greens in the Diet 

 

Cherie's The Raw Food Revolution Diet coauthored with Brenda Davis and Vesanto Melina illustrates the benefits of including plenty of vegetables and greens in your daily regime. Among the 12 Simple Raw Rules that will help you to build a healthy immune system, the first and most important one is "Eat vegetables and greens." Greens provide a unique and marvelous complement of nutrients. Low in fat and cholesterol free, vegetables are important sources of carotenoids (all those relatives of beta-carotene that our bodies can make into vitamin A), the B vitamin folate, vitamin C, and vitamin K. They're also primary sources of magnesium, potassium, a wealth of other minerals, fiber, and a host of important phytochemicals."

Vegetables have the highest nutrient density of any foods. This means that they provide the greatest nutritional value per calorie. Of the colorful rainbow of vegetables from which to choose, those that stand a head above the rest are dark leafy greens. They are undoubtedly the most powerful of all foods on the planet. Other important tips:

Select a minimum of six servings of vegetables per day. (One serving of raw vegetables equals one cup.) In this mix, aim for three or more servings of dark leafy greens. Enjoy other raw vegetables as desired. If including cooked vegetables, steaming is the best method of preparation, and 1/2 cup steamed vegetables is considered one serving.

 

 

 
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Mila Donating Product to Japan Relief Effort 


The Japan warehouse for Mila, the amazing superfood that provides very high doses of necessary omega-3 fatty acids is located in Sendai, Japan. The good news is that people can live on Mila and water alone, and the wonderful news is that Lifemax has agreed to donate all of the Mila in their warehouse to the people of Sendai.

Mila is a blend of 4 different strains of chia seeds. Most people are deficient in omega-3 fatty acids and get too many omega-6s. Even those on a raw diet get way too much omega-6, since they are easily found in nuts, seeds, and fractionated oils (even raw oils), among other things. Cooked food eaters, especially those who eat oils like canola, corn, sunflower oil and baked or fried chips, crackers, cookies, and other snack foods are even more deficient in omega-3s.

Mila is a mixture of Salvia hispanica L. seed, which has been carefully selected for its nutritional value. According to Dr. Wayne Coates, author of the book Chia: Rediscovering a Forgotten Crop of the Aztecs, more than 100 varieties of the seed exist, and Mila contains the four most nutrient-dense strains, higher in protein, calcium, iron, and other minerals and nutrients. These strains are grown at a high altitude near the equator and have a higher ratio of 3s to 6s. Mila is classified by the FDA as a "whole raw food" and chia is not.

After harvest, the Mila mixture is mechanically processed (micro-sliced) using a proprietary system that keeps the chia seeds from clumping. This specialized process, along with the amazing antioxidant properties of the chia seeds themselves, keeps the oils protected so shelf life is extended, and the oils do not become rancid. So, unlike flax, Mila does not require refrigeration. It has no taste or smell, and it can taken in water, or deliciously combined with many foods. 

 

 

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Protection with Essential Oils

By Amy Bacheller, Scent from Heaven 

 

Essential Oils are nature's pharmacopeia. At Living Light we use therapeutic-grade essential oils from Young Living which are of the highest quality and can be taken internally. Using essential oils on a consistent daily basis results in what I call "the essential shift". Your immune system is boosted, your energy is increased and you become more stress hardy on all levels. In response to the crisis in Japan the following essential oils are recommended for protection against toxins associated with radiation poisoning:

·    Frankincense which has anti-tumoral properties, protects DNA and supports the immune system.

·    Melrose is a blend containing two types of Melaleuca (tee tree oil) which is recommended by French medical doctor Peneol as helpful when exposed to radiation.


Applications are through diffusing, applying to the body or taking internally in a gel cap.

·    Endoflex is a blend to support the thyroid which can be affected by radiation exposure.  Apply directly on the throat or on the bottom of the feet.

·    Juvaflex is a blend for liver support to aid in detoxification. Apply directly over the liver or on the bottom of the feet.

·    Longevity is a high anti-oxidant, immune boosting essential oil blend of Frankincense, Clove, Thyme and Orange. It is available as an oil blend which can be diffused, applied to the bottom of the feet or added to recipes.  It is also available as a nutritional supplement in an enteric coated capsule which is easily digested and absorbed.

·    Lemon has immune boosting and anti-tumoral properties. A few drops can be added to your drinking water to help alkalize and detoxify the body. It can also be added to any recipe.


Other oil blends to consider for support with the stress of the situation are the following:

·    Valor for grounding and courage. This is best applied to the bottom of the feet.

·    Trauma Life for shock and grief. Best applied to the wrists, thymus and back of neck.

·    RutaVala helps to calm and relax the body during extreme stress. Best applied behind the ears and down the side so the neck and the back of the neck.


The most important practice for all of us is to turn fear into faith and to keep an attitude of gratitude.

Click here to find out more about Young Living's Essential Oils.

 
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Matt and Therese Tarnoff: A Family Perspective 

 

Natural disasters open our eyes to the fragility of our modern ways.  Humanity has supposedly reached the pinnacle of evolution only to find that we may have simply gone too far.  So, the answer lies in the words of Master Uguay, "The past is history.  The future is a mystery.  Today is a gift; that is why it is called the present."  To watch a child exist is to witness a powerful ability to live in the moment. A child does not need to have any adult or master tell them this. Children of all ages love to get dirty; to experience where their basic needs come from.  Whether at the Noyo Food Forest Learning Garden, a non-profit community center based on local food production, where teens learn to grow food, or working with our own children on our farm, it is our goal to influence a new generation of independent individuals who will fully embrace what occurs naturally on this earth, in this universe, in us.

 

It is important for each of us to nurture in our families and communities a reverence for the earth, for pure organic food grown in healthy soil, for children raised to understand how important it is for all of our precious resources to be honored and protected for future generations.    

 

The Learning Garden is an on-site Farm to School Program and center for education in community-based agriculture and nutrition at Fort Bragg High School on the Mendocino Coast of California. Organic food is grown by students, volunteers, and staff, sold to the FBUSD Food Service Program, and served in the high school cafeteria.  The garden is led by Matthew Tarnoff, Learning Garden Manager. For more information, write to nfflgmanager@gmail.com



 
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Maria Rodriguez is Making a Difference at Living Light  

 

 

This month of March, Living Light is delighted to honor Living Light Inn Housekeeper Maria Rodriquez as our Employee of the Month. Maria first came to work at Living Light in 2008 and has been a loyal, hardworking and dependable employee for the past 2-1/2 years.


Maria's coworkers and manager describe her as gracious, conscientious, and willing to step up and do whatever is needed to maintain a comfortable and nurturing environment for our guests. Our students often tell us how much they appreciate her gentle and caring demeanor.


Maria is always patient with both students and coworkers; she works hard, is well organized, enthusiastic and grounded-even in stressful situations.  Even though many of our employees have never had the chance to work with Maria, everyone knows she is loved and highly regarded by all those who have had the good fortune to know her.


Maria is also a wife and mother of four sons. She is devoted to her family, both here and in Mexico. And, like many of our Living Light family, Maria loves dogs.


Thank you Maria Rodriquez for being the bright light that you are!  Your teammates at Living Light love and appreciate you! 

 

 

 
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The Queen of Kale Chips

 

Kale is one of the vegetable kingdom's veritable superfoods. It is very nutrient dense, containing Vitamins C, K, E, and A along with chromium, folate, manganese, and vitamin B6, calcium, iron, magnesium, niacin, potassium, thiamin, and zinc. Wow - bet it's okay to eat more than just one! What could be a healthier on-the-go snack than delicious, nutritious Kale Chips? Living Light Culinary Programs Manager, Martine Lussier, has developed four delicious versions of this snack, each so unique and amazing that we've dubbed them The Queen of Kale Chips. We're officially launching them on St Patrick's Day, just in time for the celebration of all things green! The Queen of Kale Chips come in four flavors, available in Living Light Marketplace and Living Light Café.

 

Lemon Pepper
Curry
Spicy BBQ Goji
Chocolate Mole

 

Kudos to Martine for her creative genius in creating Living Light's version of these delicious heart healthy snacks. Bet you can't wait to taste them!

 

 

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Japan, Radiation, and its Health and Spiritual Implications

Excerpts posted on Gabriel Cousens, M.D. Facebook page, March 15

 

We are in a period of earth changes as demonstrated by the major 9.0 earthquake that shook Japan, with all of its potential radioactive consequences that may affect the whole world. These radioactive dangers include not only radioactive I-131, cesium 137, and potassium 40-42, but also the potential of one of the reactors being a plutonium run. This would be far more dangerous than I-131 and cesium 137. A full plutonium reactor meltdown could kill a significant amount of the Japanese population. Unfortunately it is not clear if plutonium is being used in one of the reactors, and what is happening in general with the nuclear reactors there.

The following disturbing facts about the health dangers posed by higher radiation levels have been gleaned from the international news:

"Chief cabinet minister Yukio Edano said radiation levels near the stricken plant on the northeast coast reached as high as 400 millisieverts (mSv) an hour, thousands of times higher than readings before the blast. That would be 20 times the current yearly level for some nuclear-industry employees and uranium miners. Exposure to 350 mSv was the criterion for relocating people after the Chernobyl accident, according to the World Nuclear Association. People are exposed to natural radiation of about 2 mSv a year. Exposure to 100 mSv a year is the lowest level at which any increase in cancer is clearly evident. A cumulative 1,000 mSv would probably cause a fatal cancer many years later in five out of every 100 persons exposed to it."

To help you understand the severity of the situation, in the struggle to stop plutonium satellites from being launched from Cape Canaveral, evidence was released to show that an accidental satellite explosion could kill the entire population of Florida. These are, of course, serious consequences that leave us with the question of what to do.

On the physical plane, we know that significant protection against these deadly radiation energies occurs through competitive inhibition. In other words, if the body is taking in natural wholesome elements from certain foods, it will not have space to take in the radioactive elements. The various elements compete at the receptor cites, and healthy food wins every time.

To protect yourself from I-131 poisoning, take 5 kelp tablets daily. The body will absorb the kelp instead of the I-131. Taking 50-100 mg of Idoral daily is more expensive and also more effective.

To protect yourself from cesium poisoning, consume plenty of high potassium foods, as potassium competitively inhibits cesium uptake. Foods high in potassium include avocados, sea vegetables, and leafy green vegetables. I don't necessarily recommend taking a potassium supplement. These foods should provide all you need to block cesium 137 uptake.

To protect yourself from plutonium poisoning, eat lots of dulse and consume iron from plant sources, namely sea algaes such as spirulina, E3Live, and chlorella, which provide more iron than red meat. Miso soup has also been shown to have a protective effect. NCD, at 10 drops 4 times daily, is excellent for taking almost all radioactive materials out of the body.

Additionally, foods and supplements high in antioxidants, will also help the body cope with these higher toxic levels as radioactive materials cause anti-oxidant depletion and ill health. I recommend taking the products Mega Hydrate and Anti-Oxidant Extreme for maximum antioxidant support. Eating alkalizing food is also good.

For more information on how food can mitigate the effects of radioactive toxins, read chapter 29, "How Diet Can Protect You from the Dangers of Radioactive Radiation" in my book Conscious Eating (North Atlantic Books, 2000).

 

Click here to see our selection of supplements. 

 

 

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recipeChef's Corner

Not Tuna Salad and Sea Vegetable and Cucumber Salad   

 

Here are a couple of fabulous recipes from Cherie's book The Raw Food Revolution Diet, co-authored by Brenda Davis and Vesanto Melina.

Iodine is an essential mineral because it helps the thyroid gland function properly. The thyroid controls growth, energy, and metabolism. Since kelp is a natural source of iodine, it is absorbed more slowly and safely than chemical iodine. For people that are allergic to chemical iodine, kelp is an ideal alternative. Adults need about 150 mcg of iodine a day, normally and achieve that easily by using table salt, but for those of us who eschew table salt, sea vegetables are a great whole food source of iodine. One teaspoon of kelp powder provides 1500 to 2000 mcg of iodine, about 10 times more than the RDA. Not Tuna Salad (see recipe, below) has about ½ teaspoon of kelp per serving, or about 5 times the required daily dose.  
 
    

 

 

Not Tuna Salad   

recipe by Cherie Soria  

Yield: 1 1/2 cups/340 mL (6 servings)

Fresh and full of the flavor of the sea, this salad can be enjoyed with crackers or Crudités or spread inside a nori roll. Other popular ways to serve it are as the central attraction on a composed salad or stuffed into a ripe, juicy tomato, red bell pepper, or hollowed cucumber. Alternatively, roll it in romaine lettuce or collard leaves, or other wraps, or spread it between slices of Sprouted Grain Bread (see Raw Food Revolution Diet for recipe) with tomatoes, raw vegan mayonnaise, and lettuce. Any way you can imagine eating tuna salad, you can enjoy Not Tuna Salad.  

 

Nutrition Note  

This dish provides an impressive 13 grams of protein and 6 grams of fiber per serving. It also packs over 35% of the RDA for biotin, riboflavin, thiamin, and vitamins E and K.

 

1 1/2 cups (370 mL) almonds, soaked for 24 hours, rinsed, and drained
1 cup (250 mL) sunflower seeds, soaked for 4-6 hours, rinsed, and drained
1/2 cup (120 mL) purified water, as needed
1/2 cup (120 mL) minced celery
1/2 cup (120 mL) minced red onion
1/2 cup (120 mL) minced fresh parsley
1/3 cup (80 mL) freshly squeezed lemon juice
1 tablespoon (15 mL) kelp powder
1 1/2 teaspoons (7 mL) fresh dill weed, or 1 teaspoon (5 mL) dried
1/2 teaspoon (2 mL) salt

 

1.  Process the almonds and the sunflower seeds through a Champion or Green Life Juicer fitted with the homogenizing plate. If necessary, use very a small amount of the water, alternating it with the nuts and seeds, to facilitate processing. Alternatively, process the almonds and sunflower seeds in a food processor fitted with the S blade, although the texture will not be as fine.
2.  Transfer the mixture to a large bowl and stir in the remaining ingredients.
3.  Stored in an airtight container in the refrigerator, Not Tuna Salad will keep for up to one week.

 

Variations:

Not Salmon Salad: Add 1/2 cup (120 mL) carrot pulp (from making carrot juice) for color, and season the mixture with fresh or dried dill weed to taste.

Not Tuna Crackers: Put 3/4 cup (185 mL) Not Tuna Salad on top of a nori sheet, and evenly spread a thin (1/8-inch/3-mm) layer right to the edges. Place another nori sheet on top, press it into place, and slice evenly into 12 squares. Dehydrate at 105 degrees F/40 degrees C for about 24 hours, or until crisp.

 


recipe2Sea Vegetable and Cucumber Salad

recipe by Cherie Soria 

Yield: 1 1/2 cups/370 mL (2-3 servings)   

Sea vegetables are a valuable asset to any diet due to their rich mineral content. There are many kinds of sea vegetables, just as there are land vegetables, so don't give up if you don't like one or two varieties, since each has its own unique flavor and texture. A favorite is the exotic sea palm, which grows abundantly on the Mendocino coast of northern California where the Living Light Institute is located, but you may use many types of sea vegetables for this delicious dish. Fortunately, many sea vegetables, including sea palm, can be purchased dehydrated in specialty markets or online. Just soak them in water and watch them expand to many times their dried volume. This delightful salad combines tender sea vegetables with crispy cucumber and carrot and the pungent flavors of ginger, garlic, and chile-all of which add to the balance of this distinctive dish.

1/2 ounce (14 g) dried sea vegetables of your choice (such as arame, hijiki, sea palm, wakame), soaked in 1 cup (250 mL) purified water for 1 hour
1 carrot, shredded
1/2 cucumber, seeded and finely julienned
1/2 green onion, sliced
1 tablespoon (15 mL) raw sesame oil
1 tablespoon (15 mL) freshly squeezed lemon juice
1 tablespoon (15 mL) tamari
1 1/2 teaspoons (7 mL) ginger juice (or ground ginger, to taste)
1 1/2 teaspoons (7 mL) sesame seeds
1 clove garlic, finely minced
1/2 teaspoon (2 mL) garlic powder
pinch of cayenne
1/4 teaspoon (1 mL) toasted sesame oil

1. Drain the sea vegetables (reserve the water for plants or discard), rinse, and drain well again. Dry the sea vegetables between clean dish towels or paper towels. Cut into 1/2-inch (1-cm) pieces.
2. Transfer the sea vegetables to a medium bowl and add all of the remaining ingredients. Stir well until evenly combined.
3. Stored in an airtight container in the refrigerator, Sea Vegetable and Cucumber Salad will keep for up to 2 days.

 

 

Looking for more great raw recipes?  Click here to find out about The 2010 Chef Showcase DVD Set.  It's the perfect way to watch culinary demos by the top chefs in raw food today!  


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