Living Light International
Making Healthy Living Delicious!
May / June 2011
In This Issue
2011 Class Schedule
Master the Art of Teaching Raw Foods
5 in 5: Hot Raw Chef Video Recipe Contest
2011 Chef Showcase
FUNdamentals on the Road: Las Vegas
Our International Kitchen Staff
Graduate Success Story - Chef Ito
Job Opportunity at Living Light
Making a Difference
Notes on a Sustainable Lifestyle from the Tarnoff Family
Chef's Corner
Inspirational Quote


Everyone's a star and deserves the right to twinkle.   


~ Marilyn Monroe  


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.

And don't forget to check out our newest blog, The Chef Experience, and get the scoop as Living Light Students become Living Light Chefs! This month's guest blogger: Raw Solla from Iceland!

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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.  


The TurboBlend VS Vitamix 




The TurboBlend VS makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables, and much more. Now on sale for $449



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!  




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Living Light Café


Living Light Café is bursting with flavor! We are adding wonderful new dishes, and bringing back a popular favorite: Zucchini Pasta with Pesto. Our newest addition, Carrot Curry Wrap tantalizes the palate with a rich Curry Carrot Paté, Romaine Lettuce, Red Cabbage and Sprouts, all wrapped in our famous Zucchini Pepper Wrap...mmmm.

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.


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Spotlight on Raw Athletes


Two of our staff members, Assistant Demo Coordinator Gina Hudson and Living Light Chef Linas Kesminas have just completed the Avenue of the Giants Race, powered by raw food. Named by Runners World Magazine as one of the most beautiful courses in the country, The Avenue of the Giants race began in 1972. Humboldt Redwoods State Park is an ideal site for the marathon, with unsurpassable scenery, mild weather in May, and a great course to run. We're proud of them both, and happy that our own raw athletes have the strength, stamina and desire needed to complete the race. Congratulations Gina and Linas!


Gina says:

My first marathon experience was a success in every way, I loved every moment of it! The giant redwoods were absolutely amazing and right by my side the whole time.

Although challenging at times, it was fun and it gave me a sense of limitlessness as to where I can take me body, mind and spirit. I really seemed to be in the moment and that was wonderful.

I'd love to do some more. Trail marathons sound really appealing. It's something that I'm just going to do when I feel like it without the "training". My lifestyle covers the "training" so I'm ready for it anytime!

Linas says:  


I like challenges and this was a good one. As it was my first marathon I learned a lot about different things, most of them not even related to running. It is an interesting experience to cross the finish line after running 26 miles under the shadows of redwood trees. I was impressed to see what human mind and body is capable of and how far you can push the limits, and how clean food can influence mental and physical performance.

I know for sure that this is not my last marathon.


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More Inspiration

Let the beauty we love
be what we do.

~ Rumi

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!

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

"I have many years of experience of cooking in my own kitchen, and even some professional experience in the restaurant and catering worlds, and I found my initial ten days at Living Light Culinary Institute to be absolutely invaluable. I learned secrets to making a recipe taste great that I wish I'd known years ago but am so glad to know now! I learned how to be much more effective in the kitchen, from improved knife skills to more efficient ways of preparing recipes. Most of all, though, was the rekindling of my passion and creativity around preparing healthy, beautiful, delicious meals for my friends and loved ones. I plan to return to Living Light in the near future for more courses, but for now I am just thrilled to be integrating the many new skills I've gained as I practice the wide variety of recipes I learned at the school. Oh, and did I say that it was REALLY fun? "

"At Living Light the instructors have a passion for what they do and are pretty amazing with hands-on demonstrations and the personal attention they give to students. The flexibility of class schedule allowed me to break the course series in manageable segments that accommodated my busy schedule - it couldn't get any easier than that. I highly recommend jumping in at the opportunity to learn the life changing skill of raw culinary arts."

"Attending Essentials week was such a great way to sample Living Light! I did not have to take off a lot of time at once. I loved it! I am now practicing what I learned at Living Light, and will be that much sharper when I return to complete the Chef Series. "

"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."
"This is a wonderful training opportunity in anyone's Raw Food Journey"


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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A Fresh Perspective: 12 Years of Living Light!  

This May we celebrate Living Light's twelfth anniversary. The number 12 is a significant one in many arenas: mathematics, science, our western calendar system, several world religions, even a 12-year Chinese cycle for marking time called "Earthly Branches." Coincidentally, we're also approaching the year 2012, a time to move forward in the world with a fresh perspective. At Living Light, we believe that working in collaboration with others, creating imaginative solutions for environmental and health issues, and contributing to the healing of our bodies and our planet will be the winning formula for the future. We're proud of what we've accomplished in the past 12 years as the world's premier gourmet raw food culinary school, and look forward to continued success and more great adventures and accomplishments in the years to come.

Every year, we welcome students from all over the world who become Living Light ambassadors in their home countries and all over the United States. In fact, students have attended Living Light from over 45 countries (click here for list of countries). We're blessed to be doing meaningful work that touches the lives of many people. On our twelfth anniversary, we'd like to take the opportunity to thank all of our students: past, present, and future, who share our vision for a healthier, happier, more peaceful world. Be sure to check the Living Light Culinary Institute school schedule for all of the upcoming classes and workshops in 2011, including our newest Advanced Raw Culinary Arts Instructor Training Certification™ with Jennifer Cornbleet. And don't miss our annual event, the Living Light Chef Showcase, Hot Chefs Cool Kitchens August 26-28, and the 5 in 5 Hot Raw Chef Video Recipe Contest,launching soon! Watch Cherie Soria make Mango Cucumber Avocado Wraps with Cilantro and Spicy Sweet & Sour Mango Sauce in just 5 minutes! The recipe and demo is featured in this month's recipe section. We're taking FUNdamentals of Raw Living Foods™ on the road, so watch for announcements to find out if it's coming to your area. And, if you are interested in being a host for a FUNdamentals class in your area, call our office and let us know. Or, join our class in Las Vegas, Thursday, October 20, for a transformational day of FUNdamentals
with Cherie Soria followed by a weekend of FUN in the area. There's no place on earth like Las Vegas - a place with great raw food, vegetarian restaurants, and wonderful entertainment and recreational opportunities of all kinds. Tell your friends, Living Light is going on the road!  

Blessings of radiant health,

Kristin Suratt, PR Director and the entire Living Light Team

Enjoy this testimonial from one of our recent students:  


"In my class of 24, everyone had a different journey and came to the school with different experiences. Some had great culinary expertise, and some had none at all. Several were moms like me, and some were students. Even if you have absolutely no experience, you'll be fine. In fact, you will learn the right way to do things. You'll take knife skills, raw food science, and learn how to teach raw foods to others, as well learning to prepare dozens of delicious, healthful recipes in each session.

I feel honored and proud to be a student of Cherie Soria. It has been a real gift. She is such a beautiful testimony to the raw lifestyle, and when I get to be 64 years old, I want to look as beautiful, vibrant, and healthy as she does. People might tell you about other schools, but this is the absolute top school in the country.

I have three children, and am not yet ready to work full time as a raw food teacher, but I have a friend who owns a local restaurant, and we close it periodically and have a "Raw Night" which is always immensely popular. I also do raw food demos for a woman who offers wellness classes. As a Living Light graduate, I'm able to choose from many possibilities with confidence, and I feel fully equipped to teach. And very importantly, I now know how to eat raw and why, and I will have that knowledge for the rest of my life.

One of the most wonderful things about attending Living Light is the lifelong friends I've made. I knew when I finished my classes and walked out the door, that I will have these new friends forever. It is a truly life changing experience."    


- Georgette Poulos  


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2011 Class Schedule

Upcoming Classes at Living Light        

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

Raw Culinary Arts Associate Chef and Instructor Certification™ Series and  Gourmet Raw Food Chef Certification™ Series

FUNdamentals of Raw Living Foods™  July 9
Sharpen Up Your Knife Skills!™  July 10
Essentials of Raw Culinary Arts™  July 11-15
Science of Raw Food Nutrition™ I:  July 16-17
Raw Culinary Arts Associate Chef and Instructor Training™ July 18-29
Ethnic Flavors in Recipe Development™  August 1-5
RawFusion Spa Cuisine™  August 8-12
Raw Event Catering and Elegant Entertaining™  August 15-19
PLUS: Essence of Raw:  July 30
PLUS: Essence of Abundance:  July 31
PLUS: Pastry Arts-Unbaked!™  August 21-24
PLUS: Living Light Chef Showcase: August 26-28
PLUS: Sharpen Up Your Knife Skills!™ August 29
PLUS: Food Styling for Photography: August 30-31

Science of Raw Food Nutrition™ Series
September 1-17

Science of Raw Food Nutrition™ I:  September 1-2
Science of Raw Food Nutrition™ II:  September 3-7
Benefits of Raw Food Nutrition Educator Certification™  September 8-9
Science of Raw Food Nutrition™ III:  September 12-15
Advanced Raw Food Nutrition Educator Certification™  September 16-17

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

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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...


Only two opportunities to earn your Advanced Instructor Certification in 2011:  


Entire Series: June 11-July 7 or September 3-29

Advanced Instructor Training only: July 3-7 or 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 


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! 



Advanced Raw Culinary Arts Instructor Training
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.

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



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hotrawchefYOU could be the next HOT RAW CHEF!
Enter the 5 in 5 HOT RAW CHEF Video Recipe Contest  



Do you see yourself as a STAR in the raw food constellation?

Enter the 5 in 5 Hot Raw Chef Video Recipe Contest, and YOU could become the next HOT RAW CHEF! You can make a name for yourself, win valuable prizes, AND demonstrate how fun and easy making raw food recipes can be using just 5 ingredients in 5 minutes or less!

You'll also have the opportunity to showcase your talents as one of only 12 Hot Raw Chefs invited to perform a culinary demo during the Living Light Chef Showcase: Hot Chefs, Cool Kitchen August 26-28 at Living Light Culinary Center on the beautiful Mendocino coast of Northern California. Thousands of people will see you in action, along with famous chefs like Nomi Shannon, Alicia Ojeda, Judita Wignall, Cherie Soria and other top raw chefs and authors.


Click here to watch Cherie's

video all about the contest! 

Living Light 5 in 5 Hot Raw Chef Video Recipe Contest - It's easy and fun!

We're giving away $2,150 in prizes - plus the opportunity to promote yourself and your teaching skills to thousands of viewers as the next Hot Raw Chef.

There's no need for fancy equipment - you can even use your cell phone to video tape your demo. In fact, videos will not be judged by production quality - they will be judged by teaching ability and the enjoyment of the audience. You can even win the People's Choice Award when you enlist your friends and family to vote for you!

Best of all, there's no charge to enter!

Click here to see prizes and contest details or go to



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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.

Step by Step Demos
Healthy Gourmet
Raw Vegan Recipes
Many Dairy-Free, Gluten-Free
Many Low-Glycemic, Sugar-Free
Pates, Appetizers, Soups
Breads, Crackers, Dips
Entrees, Sauces, Cheeses
Incredible Desserts

Our 2011 Chefs:
Cherie Soria
Nomi Shannon
Judita Wignall
Martine Lussier
Vinnette Thompson
Solla from Iceland
Colleen Cackowski
Tina Jo Stephens
Alicia Ojeda
Brian James Lucas aka Chef BeLive
And the next Hot Raw Chef! 


Enter the 5 in 5 Hot Raw Chef Video Recipe Contest, and YOU could become the next Hot Raw Chef!  Keep reading this newsletter for more information!

Besides all of our culinary demos, we've got some wonderful classes lined up for those who attend the showcase in person:


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 and How To Start a Home-Based Personal Chef Business - she brings a world of style to the table!

Date: Tuesday, August 30 - Wednesday, August 31
Time: 9:00 AM-6:00 PM (1-hour no host lunch break each day)
Tuition: $895.00
Location: Living Light Culinary Studio
Recommended text: The Food Stylists Handbook
All materials provided, except chef knife, paring knife, and optional camera.



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).


Date: Thursday, August 25

Time: 6:45 AM - 11:00 AM

Tuition: $149 

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.

Date: Monday, August 29
Time: 9:00 AM-6:00 PM (no-host lunch 1-2 PM)
Tuition: $325
Location: Living Light Culinary Studio  

Required Text: Knife Skills Illustrated by Peter Hertzmann (not included in tuition cost). No special equipment required.

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.


Testimonial from The Raw Gourmet, Nomi Shannon about our Living Light Chef Showcase sponsor The Stanford Inn:

"I had such a wonderful stay at the Stanford Inn. I had always admired the venue, and enjoyed dinner there and shopping in their unique boutique several seasons in a row. Finally, I stayed there during last year's Chef Showcase. I didn't have Rocky the dog with me, but I know he would have relished the dog friendly attitude at Stanford Inn. I'll have to bring him to this year's Showcase. Even without my favorite companion, I appreciated the roaring wood fire in my room and the wonderful view from my porch. It felt like a cozy cabin, but with all the amenities of a fine hotel. I met some friends in the lovely vegan dining room for breakfast, and the kitchen made delicious fresh fruit smoothies to our specification. The Stanford Inn is close to the water, and I enjoyed beautiful morning walks on their acres of spectacular grounds."  


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Have FUN in Vegas!
Don't Gamble with Your Health!  Join Cherie Soria For a FUNdamentals of Raw Living Foods
Weekend in 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
Tuition: $395
Includes a delicious buffet lunch and samples
To Register: Call 707-964-2420 or 800-816-2319

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.

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!



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Meet Our International Kitchen Staff 


Living Light has attracted students from over 45 countries around the globe. This month we're celebrating the international "flavor" in our professional school kitchen as well. Our current roster of chefs, instructors, and kitchen angels includes Culinary Programs Manager Martine Lussier from Montreal, Quebec; Chef Linas Kesminas from Lithuania; interns Kang Lim from Singapore and Mimi Saida from Japan; and kitchen angels Manuela Maria de Aranjo from Brazil and Juan C. Gonzalez from Puerto Rico, as well as Living Light Chef Brenda Hinton and Assistant Demo Coordinator Gina Hudson from the USA, and our prep and utility team members José Villanueva and Roberto Tamayo from Mexico. Our Demo Coordinator (and Fort Bragg native) Barbara Howard is on vacation.
We're proud and excited about wonderful kitchen team!  Call Hilloah at 707-964-2420 if you are interested in joining our team as a kitchen Angel.



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Graduate Success Story - Chef Ito 


Living Light graduate Chef Ito is bringing gourmet raw food to Au Lac restaurant in Fountain Valley, California. He is a proponent of what he has dubbed "Humanese" cuisine. He coined to term Humanese because of his belief that we all have more in common than we realize. Rather than see ourselves as separate we are all "merely and wonderfully" human, with no labels or man-made borders to divide us. Chef Ito believes that to survive and thrive as humans, we must have compassion for everything on the planet: animals, plants, and above all each other.

He creates delicious dishes to awaken the taste buds to the delights of plant based foods, and endeavors to provide cuisine that helps with the transition to vegetarian and living foods while helping his clients support and maintain their commitment to health. He also loves to create special indulgences for those moments when nothing but something slightly decadent will do!

His creative menu options include a Chef's Hand Roll with nori, rice, sprouts, avocado, daikon, natto, onion and mustard, a Chimichurri Dip with "garlic bread," Pistachio bread with raisins, macadamia nuts and spices, a variety of "living soups" as well as delicious entrees and specialty dishes.



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Graphic Artist Position at Living Light

Can you replace this woman? Our beloved graphic artist, Inga Peterson is moving out of the area after three years of excellent service at Living Light.

Living Light is seeking a talented and enthusiastic full-time graphic and web designer. Candidate will work directly with the PR and Marketing Director and other department managers on multiple and varied projects. Excellent typography and design skills and the ability to create and display conceptual thoughts and ideas, meet tight deadlines, prioritize several projects simultaneously, develop and understand branding, create graphics, illustrations, banners, newsletters and email bulletins, signage, etc. Experience in Windows based systems including Adobe Photoshop, Illustrator, InDesign, QuarkXpress, Dreamweaver, and Wordpress (Infusionsoft or similar program a definite plus!) Must also bring food for Mary Elizabeth, laugh at Hilloah's jokes, and cater to the whims of many. Should we say saints only need apply? Send your resume and link to online portfolio to  No phone calls, please!



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Terilynn Epperson is Making a Difference at Living Light  


This month of May, Living Light is pleased to honor Executive Assistant, Terilynn Epperson, as our Employee of the Month. Terilynn is regarded by both managers and employees as intelligent, focused, self-motivated, and very dedicated to the success of Living Light and our students. Her coworkers describe her as a ray of sunshine! She has a bright smile and is always willing to help others, no matter how busy she is.

Terilynn's dream of coming to Living Light came true a year ago, when she first came as a student of the Gourmet Chef program. It didn't take long before she realized this was the place she wanted to live and work. As fate would have it, a position as Cherie's assistant became available and shortly after graduation as a certified Gourmet Raw Food Chef, she joyfully moved here with her husband and three children. Terilynn also has the popular blog, The Daily Raw Café, where she shares her experience as a raw food chef and inspires others about the healing benefits of raw living foods.

Terilynn appreciates working for a raw vegan company - especially one that encourages employee input and ideas by rewarding them for their active participation in the success of the company. She also values the fact that employees receive an organic raw vegan meal everyday as part of their benefits package. Terilynn is devoted to her husband, Cory, and her children; she loves dogs, nature, music, gardening, and connecting with people. We are grateful that Terilynn is part of the Living Light family and we want her to know how much we love and appreciate her - that is why we are acknowledging Terilynn as Employee of the Month. We love and appreciate you, Terilynn!



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Notes on a Sustainable Lifestyle from the Tarnoff Family 


by Matthew Tarnoff

Every day I see people who seem to have the answers to the world's dilemmas. They have clear eyes, a soft touch, and they question everything. These people know nothing of the future and quickly put the past behind them. They know that the only moment that matters is this one. Screaming and kicking or running aimlessly through a field of irises and daisies, the people I speak of do it with full gusto. And, the most amazing part is that if you give them your honest heart and full respect they will treat you like a superhero. It's the children of the world. Sure, the first thing you might say is, "Kids do bad things." But, how much is learned behavior from misguided adults? In a stable loving environment a child flourishes. The environment that's working for my three children is a farm setting, off the grid and void of commercial marketing influences. We teach each other constantly about love, life, and survival. It's because of my children I've learned how to positively influence teens that have been assigned community service at the Noyo Food Forest Learning Garden. It's to the point now where I almost look forward to the next slope shouldered shuffle just to watch that change in the eyes. It's all in the eyes. I challenge anyone who reads this to look into one child's eyes today and give them love and respect. You may be surprised at how much there is to learn. And, besides everyone deserves to be a superhero.


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recipeChef's Corner: A 5 in 5 Recipe from Cherie Soria

Mango Cucumber Avocado Wraps with Cilantro and Spicy Sweet & Sour Mango Sauce    


Here is a perfect example of a 5 in 5 recipe. It contains a handful of ingredients in the wrap and another 5 ingredients used to enhance flavor - and, it takes only 5 minutes to prepare! Click here to watch the 5-minute demo.

recipe by Cherie Soria  

Yield: 4 large wraps (serves 2-4)


Dan and I were in Costa Roca recently during mango season. I had fun seeing how many ways I could use mango. Since we were on vacation, we didn't want to spend too much time in the kitchen making food or doing dishes, so we came up with a lot of great recipes we could make in 5 minutes or less. Although this recipe is a wrap, it could be prepared as a salad, or blended together to make a delicious sweet and savory soup.


1 mango, peeled, seeded, and cut into julienne strips
1 avocado, peeled, seeded, and cut into julienne strips
1 cucumber, peeled and cut into julienne strips
1 bunch cilantro sprigs, stems removed, washed and towel dried

1 tablespoon green onion, very thinly sliced  


4 large leaves Romaine lettuce 

Spicy Sweet and Sour Mango Sauce (see recipe below)

1. Divide the mango, avocado, cucumber, cilantro and green onion into four equal portions.
2.  Place 1 portion of each ingredient in each lettuce leaf.
3.  Serve with Spicy Sweet & Sour Mango Sauce drizzled over the top and extra on the side. 

Spicy Sweet & Sour Mango Sauce
1 cup mango, diced
1 cup cucumber, peeled and diced
1 tablespoon fresh ginger, grated
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
1/4 teaspoon Himalayan crystal salt

1.  Combine all of the ingredients in a blender and blend until smooth.
2. Adjust flavors, if needed, to suit your individual taste. (You may want more lime juice, cayenne, ginger, or salt.)
3.  Store in a sealed glass jar in the refrigerator for up to three 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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