|Living Light Café|
Come try our delicious
SALAD DRESSINGS available for your salads
at the Café Salad Bar
Organic Salad Bar
Living Light Café
707-964-2420 ext 22
|Living Light Marketplace|
- APPLIANCES -
Cuisinart Smart Stick
Cuisinart makes it quick, clean, and easy to blend, prep and whip a variety of ingredients.
Blends or whips right in the bowl - with Chopper attached, it turns into a handy mini food prep tool.
.............................. Mini 32 oz. Containers for Vitamix Blenders by Vitamix
The Mini 32 oz. Containers by Vitamix are perfect for processing smaller quantities. We have both the wet and dry blade versions. BPA Free.
..............................Z Star Manual Juicer
An affordable way to juice wheatgrass at home, or on the go. Unique single-auger design is
gentle and efficient - helps extract more high-quality juice from each blade of wheatgrass,
without electric power. Also juices fresh fruits, vegetables, and leafy greens.
The TurboBlend VS makes juice, blends beautifully, grinds nuts for nut butter, chops vegetables, makes frozen fruit desserts and can even warm food to just the right temperature. Includes a "Live Fresh Recipes" cookbook, an instructional video DVD, and a nut milk bag.
$449. ..............................Green Star Elite Juicer - GSE5000
The Green Star series was developed to extract the maximum amount of naturally healthy juices with all of its vitamins, enzymes, and minerals. Green Star Juicers are ideally suited for many types of fruit, vegetables, and leafy greens. In no time at all, you can even process fresh wheatgrass and long-fibred celery stalks into high-quality vital juices. Special twin gear system and bio magnets make powerful juices with low oxidation.
........................................Mac Paring Knife
- KNIVES & CUTLERY -
SP-50 5-inch Paring Knife designed for small jobs such as paring and peeling. This is an
ergonomically-designed smaller paring knife with upswept handle, rounded tip, and a hole in the
blade for convenient and sanitary hanging.
..............................Mac Santoku Knife
MSK-65 - 6 1/2 inch blade made of tungsten alloy - a favorite of Living Light chefs. Great for
cutting fruits and vegetables -shape and handle angle provide a comfortable action and precise
.............................. Kyocera Ceramic Knives
Favorite of raw fooders because of the clean sharp cut that does not oxidize. Lightweight and
..............................Fiskars Rollsharp Knife Sharpener
Ceramic wheel sharpens and polishes knife edge. Recommended for sharpening MAC knives.
..............................Bladesafe by Forschner
Great for traveling with your knives - snaps over knife blade to protect it and keep you safe.
Available in 4 sizes.
- TABLEWARE -
by Totally Bamboo
Beautiful bamboo chopsticks artfully twisted from end to end. Set of 5 pairs (10 chopsticks).
..............................Fork, Spoon, & Knife Set
by Totally Bamboo
3-piece Flatware Set by Totally Bamboo is lightweight yet strong and ideal for everyday use,
picnics, or parties. Natural honey colored light bamboo will not fade or wash out. Hand wash with soap and warm water and dry immediately. Bamboo is a renewable, environmentally sound choice.
..............................Bamboo Salad Hands
These popular, ergonomic Edward salad hands make a great addition to any kitchen. They are
made of exclusive "Notreeinum" (pressed bamboo fiber) and come in either a dark or light color. Perfect salad servers!
$20. Acacia Wooden Bowls
These bowls are the perfect size for the single serving raw fooder salad. The round wood plate
makes a perfect lid.
$34.Bamboo Bottle by Bamboo Bottle Company
One of the most stylish, cleanest, environmentally responsible re-usable water bottles, with
bamboo insulator and a glass liner. BPA-free, eco-friendly, safe for hot and cold beverages.
"1% for the planet" for every bottle sold.
..............................Green Bottle™ 20oz/600ml Stainless Steel Water Bottle
Affordable and quality non BPA alternative to those who are conscious about their health and
our environment. Each time you refill your Green Bottle™ you are being pro-active about your
health and our environment!
- KITCHEN GADGETS -
by Down To Earth
This sprouting screen by Down To Earth is fantastic for growing salad sprouts or rinsing soaked
nuts and seeds. Its unique design is made to fit mason jars. Stainless steel - 3.35" diameter.
..............................Extra Life Disc
Put this little green disc in your crisper drawer to keep veggies fresh longer.
..............................Debbie Meyer Green Bags
A staple in the Living Light kitchen. This special bag pulls the ethyline gas away from your
veggies. Each package contains (10) - Large 21" X 9" X 6.5" and (10) - Medium 17" X 7" X 4.75"
Green For Life
A book that explains the importance of eating Greens as part of your lifestyle whether you eat a raw living food diet or the Standard American Diet or are somewhere in between. Recipes for blended foods and green drinks are included in the back.
..............................Living with Green Star
In this exciting user manual and recipe book, you'll discover the ease and health benefits of
juicing and eating a raw foods diet. Over 150 recipes ranging from Berry Red Juice to Picky
Pecan Pie - a host of unique recipes tempt your taste buds to explore the world of living foods.
..............................The Wheatgrass Book
By Ann Wigmore
From the juice bars of California to the health spas of New York, wheatgrass is a widely used
whole food supplement loaded with natural vitamins, minerals, chlorophyll and enzymes to feed
your cells and eliminate toxins. Perfect for dieters, athletes, people on the go, or anyone who
suffers from pain or illness.
..............................Wheat Grass - Nature's Finest Medicine
by Steve Meyerowitz
"The Complete Guide to Using Grasses to Revitalize your Health" Cleanse - Nourish - Rejuvenate - Heal. Everything you need to know about this wonder plant and its miracle cures.
by Michaela Lynn & Michael ChrisemerBaby Greens
helps parents establish healthy eating habits in their children and themselves
through a diet rich in raw foods.
..............................Fresh Produce Guide
by Dr. Richter
Description, nutrition, selection, preparation, storage, safe handling, availability tips and
glossary of terms for more than 300 varieties of fruits and vegetables from around the world.
..............................Sprouts the Miracle Food
by Steve Meyerowitz
"The Complete Guide to Sprouting" Let your kitchen be your garden. It's easy! No soil, no green thumb necessary. One week from seed to salad! Say goodbye to pesticides and preservatives.
..............................Rainbow Green Live-Food Cuisine
by Gabriel Cousens, M.D
These revolutionary recipes do more than stimulate your palate. Create sophisticated, gourmet,
multinational cuisine based on natural, organic, living food.
..............................Becoming Raw: The Essential Guide to Raw Vegan Diets
by Brenda Davis, Vesanto Melina, & Rynn Berry
This book contains a wealth of information on the raw food lifestyle. Nutrition experts Brenda
Davis and Vesanto Melina once again provide the essential information needed to safely embrace a new dietary lifestyle. This book is a major contribution to the raw foods movement.
$24.95..............................Clean & Green
by Annie Berthold-Bond
Now you can clean, polish and disinfect naturally. "Clean & Green" is filled with new and
traditional ideas for living free of hazardous household products. "A Clean Environment Starts
-RAW FOOD & SNACKS-Queen of Kale Chips
Nutrient dense kale is one of the vegetable kingdom's veritable superfoods: Contains 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!
Living Light Queen of Kale Chips flavors: Lemon Pepper, Curry, Spicy BBQ Goji,
and Chocolate Mole.
..............................Hemp & Greens
Get your greens on! Rock out to a new breakfast cereal enhanced with hemp protein, spirulina,
chlorella, alfalfa and dandelion greens. We've jazzed it up with a handful of sweet sultanas,
Himalayan raisins, and a nutty crunch of white sesame seeds. This groovin' green combo will
truly be a delicious and alkalizing start to your day! Created by Living Light Graduates Josh
and Elizabeth of Living Intentions.
$8...............................The Original Salad Booster
Rocket fuel for your salad! This zesty superfood blend will make your tummy smile. Go ahead and
sprinkle a little on any meal. Created by Living Light Graduates Josh and Elizabeth of Living Intentions.
Alfalfa - $11.00
Broccoli - $35.00
Chia - $15.00
Clover - $8.50
Fenugreek - $10.00
Flax (Golden) - $8.00
Hemp (Hulled) - $22.00
Mustard - $6.50
Pumpkin - $14.00
Radish (China Rose) - $10.00
Radish (Daikon) - $10.00
Sesame (Unhulled) - $7.00
Sesame (Black) - $7.00
Sunflower (Unhulled) - $6.00
Click here to shop
- SUPPLEMENTS -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!)..............................Vitamineral Green
is a unique and extremely potent combination of nature's most deeply nourishing, cleansing, and rebuilding superfoods. 31 whole superfood ingredients: land and sea vegetables, cereal grasses, fruits, algaes, enzymes, probiotics, and beneficial microflora.
for our bargains and best buys.
Living Light Marketplace.
|This Month's Featured Recipe:|
|The Living Light Difference:|
(click image to go to the video page)
Testimonials for Living Light Culinary Institute
From January's Associate Chef and Instructor Training class:
To enrollment and the office staff:
Thank you for your patience in bringing all of us here in love - to create these delights to share with the world - you made things easy! With appreciation,
Matananda, Jane S., Susan, Heather, Savannah, Carla, Bridget E., Simon, Emma, Blanche Mirielle, Pamela Z., Rachel, Julie, Pam B.
Thanks to the great and very professional training I received at Living Light I was voted "Most popular Raw Food Chef" in Germany this year!
From September's Associate Chef and Instructor Training class:
"I feel confident that I have the skills to prepare raw food that looks and tastes cooked... I know the basics for preparing many types of raw dishes."
"The journey was just amazing! I've learned so much, but not only in class - with everyone! It is a life changing experience that brings you much more than what you think it would"
"I'm amazed at how much I've learned and how far I've come in three weeks!"
"I could not be happier about the staff and curriculum. It is very easy to learn here and I got exactly what I hoped for! If you have the resources, this is the perfect place to go."
"This is a definite "must attend" course if you want to elevate yourself to professional status as a chef in the raw food community. I feel so lucky to have been here. You all inspire me, beyond what we learn in the culinary studio.
"I have learned so many new skills and techniques. I feel very confident that when I go home I will be able to create some awesome nurturing food for myself, my family and my friends. This was an awesome program and i would highly recommend it to anyone who is seriously considering going from conventional food to raw food."
From the 2011 Advanced Raw Culinary Arts Instructor Training classes:
"I learned so much more about being a professional raw food instructor. The teaching materials are incredible."
"A phenomenal class packed with invaluable tips, coaching and guides for making your mark as a raw food culinary instructor, author or coach."
"Perfect training for public speaking and demo presentation. Just what I needed - a detailed, informative introduction into social media"
"This class is a great accompaniment to the Associate Chef and Instructor training. I highly recommend taking it as soon as possible after the basic training."
"This class is a must in addition to the Associate Chef class if you are serious about a career in teaching raw foods. Jennifer did an amazing job of teaching all aspects of both the chef training and the advanced instructor course."
"I came out of this class with a clear sense of what I want to do. I love speaking and communicating and want to focus on internet ventures and get into publishing. The class was incredibly valuable because it helped me chart my course and laid so many options on the table."
"I feel like I've been to "finishing school." This class will take me to the next level in terms of organization and professionalism and was spot on for me."
"And the time came when the risk to remain tight in a bud was more painful than the risk it took to blossom."
- Anais Nin
quoted in John McCabe's book,
Igniting Your Life
|Books by Cherie Soria|
Raw Revolution Diet:
Feast, Lose Weight, Gain Energy,
Join the raw food revolution and achieve your natural weight. This successful, tried-and-true approach to permanent weight loss is centered on flavorful, satisfying raw food recipes that you can enjoy for a lifetime.
Healthy Recipes for Heavenly Bodies
This is the book that started the raw food revolution! Offering 125 raw vegan recipes and 125 cooked vegan recipes with an international flavor, this is the perfect volume for anyone who wants to balance delicious health promoting raw and cooked foods.
Buy both books together
Live Your Passion - Create the Life You Want to Live!
hat better time than early Spring to celebrate the season of rebirth, renewal, and new life - it's the perfect opportunity to turn your hopes and dreams for the future into reality. Every year as the earth renews itself, we KNOW that abundance and growth are always possible. We see this phenomenon so often as our students graduate and their lives change in miraculous ways - they create remarkable lives and careers, and their successes are a continual source of joy in our lives.
Spring is simply one of the very best times to assess what you really want in your life, and to energize yourself with green foods, reconnect with your garden, enjoy more outdoor exercise, and open to unlimited possibilities! Start fresh - the world is open to your highest desires right now. We are dedicated to helping you step into the future of your dreams - from choosing to add more green foods to your diet (with fabulous articles and recipes by Cherie Soria and inspiration from nutrition guru Dr. Karin Dina, D.C. about fresh spring greens, and how to get more of them into your diet), to embarking on the career you want to create.
Now is the time to sign up for the very first Gourmet Raw Food Chef Certification™ of the year. It's also the first time that returning Associate Chef graduates can take the Gourmet Completion Package, and for those of you who want the very best - nearly every course we have to offer - you can complete the entire Platinum Package beginning March 31! Don't forget: You can start your raw food education for as little as $375. Whether you plan to start with a single class, or enroll in a certification program - the choice is yours. Our 2012 Class Schedule is designed to make it easy to take courses as your budget and time permit. Since Living Light is a California state licensed private post-secondary school, you can rest assured that a certification from Living Light is well-respected, both in the raw food community and beyond.
Two absolutely phenomenal classes we are very proud of - Pastry Arts-Unbaked!™ where gourmet raw foods meets delightful decadence (without the guilt or weight gain) and Food Styling for Photography are also available this month, and throughout the year. Food Styling for Photography lead teacher Cristina Archila, a Hot Raw Chef™ first place winner, is now on our staff, and she's a consummate professional. We're lucky to have her - and we guarantee that if you are interested in any type of a career in raw foods, this is a class you don't want to miss.
Our graduate success story is Agathe Mathieu, whose new café Tao opens in Vancouver, B.C. this month. Her story will inspire you - she has created a new life for herself, and she started her journey as a single mom with three kids! Of course, everyone is excited about the Raw Food Revolution Tour in April and May. Cherie and Martine Lussier are taking FUNdamentals on the road to four cities in two months! Many of our graduates, including Agathe, are providing venues, kitchen support, publicity, and offering their amazing energy in so many ways. Click here for updates - we continue to add special events during the tour, including book signings, talks, and demos. And now, by popular demand, Drs. Rick and Karin Dina, D.C. are joining the tour with a special Science of Raw Food Nutrition™ workshop! Details coming soon. A major attraction during the tour is Cherie's appearance at Total Health, April 20-22 in Toronto - she's an honored main stage presenter at the event.
No matter where you are on your raw food path, the Living Light Marketplace has everything you need to make it easy -from equipment and eco-friendly gear, to the perfect knives, books bursting with timely information and healthy recipes, organic sprouting seeds, and raw food supplements, superfoods, and supplies. We're definitely THE place to "get your green on" this Spring. Don't forget: it's never too late to bloom into your full potential!
Kristin Suratt, PR Director and the entire Living Light Team
Change Your Life!
Do you want to become more confident in your own kitchen and learn how to make delicious raw vegan meals, or are you ready to create a fabulous new career? If you've been wondering how to begin, look no further. At Living Light we're professionals - indeed, we are THE experts in our field. We'll help you choose the right courses, certifications, and packages to put you on the fast track to your career goals.
Whether you've dreamed of becoming a gourmet raw food chef, pastry chef, raw food instructor, nutrition educator, or you have another fascinating career in mind, we'll help you choose the perfect curriculum - and we'll tailor your education to fit your schedule and budget!
Invest in your health and your future for as little as $375 for FUNdamentals of Raw Living Foods™, the course that will inspire you to take the steps you need to create the life and career you've been wishing for! Mary Elizabeth and Amanda, our enrollment specialists, are ready to help guide you step-by-step, and answer all of your questions. They're here to support and advise you as you make your decisions. Got questions? Call today! 707-964-2420 or email email@example.com.
|Raw Food Careers|
To sign up for any of our individual courses, certifications or packages beginning March 31, call us by March 19, 2012 and save 10-15% off your certification(s) package.
Whether you are a novice in the kitchen or a professional chef, age 18-80, we have the perfect program to fit your needs. Living Light Culinary Institute supports, trains, and motivates our students to embark on interesting and successful careers in either culinary arts or nutritional science.
Would you like to become a private chef, a restaurant chef or owner, raw food instructor, recipe book author or menu developer, nutrition educator, spa or retreat chef consultant, raw food caterer or raw pastry chef? We offer the perfect certification program or package to support your educational needs and career goals!
Start Learning How to Prepare Delicious Gourmet Raw Food Today! You can invest in your future for as little as $375 for our flagship introductory course, FUNdamentals of Raw Living Foods™.
Attention: Living Light Associate Chef Grads We would love to welcome you back! Continue your raw culinary and nutritional science education, and check out our many remarkable and exciting new courses. One of our knowledgeable enrollment specialists would be happy to discuss your goals with you. Call 707-964-2420 to speak to Mary Elizabeth or Amanda. Or visit our Continuing Culinary Education or Nutrition Educator pages for a program or course that complements your previous certification.
We're proud to say that many Living Light graduates are now luminaries in the world of gourmet raw vegan food. We inspire professionalism and instill the highest standards of excellence in those who study with us - we're experts in our field, and our students gain the confidence and skills to become highly respected in the ever expanding global marketplace.
Top 8 Occupations that frequently appear on our Chef Referral Service:
1 - Private Chef
2 - Restaurant Chef or Owner
3 - Raw Food Instructor
4 - Author and Menu Developer
5 - Spa or Retreat Operator or Chef
6 - Raw Food Caterer
7 - Nutrition Educator
8 - Raw Pastry Chef
(To learn more about raw food careers, click table below.)
As the raw food movement becomes more popular with those who choose to lead a healthy lifestyle, the demand for private chefs continues to grow. In-home chefs, boxed meal delivery chefs and traveling personal chefs are just a few of the requests that appear on the Chef Referral Service page available to our graduates.
Restaurant Chef or Owner
Raw food cafés, juice bars, raw restaurants and restaurants that are expanding their menu to include raw and living foods are growing in numbers across the country and the world. Will you be the next person to start a raw food business in your hometown or your dream destination?
Author and Menu Developer
Living Light has inspired countless raw recipe book authors among our graduates, including Jennifer Cornbleet, with two Amazon best sellers, Judita Wignall, and countless others. Recipe books, online recipe books, magazine submissions, corporate recipe development and restaurant menu development are among the exciting possibilities if this is your career choice. You are only limited by your own imagination, and we've discovered that our students have created careers that continually amaze us!
Spa or Retreat Operator or Chef
Want to work in exotic locations and have a fulfilling career sharing raw vegan cuisine with others? We frequently have job opportunities posted on our Chef Referral Service that are mighty tempting to those of us who work here at the culinary institute! Who wouldn't want to be paid to live in Bali, Hawaii, Trinidad, Singapore, New Zealand or Australia?
Raw Food Caterer
Living Light Culinary Institute provides both classroom instruction and hands-on experience creating catered events. We will help you learn how to cost your food, bid for jobs, how to prepare raw vegan cuisine in non-raw food kitchen and much more. Learning how to become a raw food caterer opens to doors to possibilities in your own community and beyond!
Our nutrition educator certifications prepare students to present fundamental raw food nutrition information with authority, accuracy and confidence. You can augment your culinary classes with presentations on the science of raw food nutrition, or become a raw food nutrition educator, and focus your energy on educating people about the health benefits of a raw vegan diet. With type II diabetes, childhood obesity, and other reversible health challenges in the news, this market is much in demand in a variety of arenas.
Raw Pastry Chef
We have discovered that the best way to a cooked-food lover's heart is through delectable gourmet raw vegan desserts! If you are excited about expanding your skills to become a raw food pastry chef, Living Light Culinary Institute will help you reach your goals. Our pictures alone can make your mouth water - just imagine learning how to make these sophisticated pastries and desserts. Pastry Arts is definitely one of the skills greatly in demand in a variety of settings. Even cooked food restaurants are adding raw desserts to the menu!
And the pinnacle of Raw Food Education at Living Light Culinary Institute? Our Professional Chef Certification Program. Please call our Enrollment Team at 707-964-2420 or email Enroll@RawFoodChef.com for more information regarding this comprehensive 1.5 year program.
|2012 Course Schedule
Upcoming Classes at Living Light through June 2
Remaining March Courses:
Food Styling for Photography: Mar 18 (No Prerequisite)
The Essence of Raw:
Essential Oils for Healing and Flavor Enhancement: Mar 24 (No Prerequisite)
Pastry Arts-Unbaked!™ I: Mar 25-28 (Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)
Gourmet Raw Food Chef Certification™ Series
March 31-June 2
FUNdamentals of Raw Living Foods™: Mar 31
Sharpen Up Your Knife Skills!™: Apr 1
Essentials of Raw Culinary Arts™: Apr 2-6
Science of Raw Food Nutrition™ I: Apr 6-7
Raw Culinary Arts Associate Chef and Instructor Training™: Apr 9-20
Ethnic Flavors in Recipe Development™: Apr 23-27
RawFusion Spa Cuisine™: April 30-May 4
Raw Event Catering & Elegant Entertaining™: May 7-11
PLUS: Food Styling for Photography: Apr 15
PLUS: The Essence of Raw:
Essential Oils for Healing & Flavor Enhancement: Apr 21
PLUS: Essense of Abundance:
Essential Oils for Health and Prosperity: Apr 22
PLUS: Pastry Arts-Unbaked! ™: May 13-May 16
May 17-June 2
Science of Raw Food Nutrition™ I: May 17-18
Science of Raw Food Nutrition™ II: May 19-23
Benefits of Raw Food Nutrition Educator Certification™: May 24-25
Science of Raw Food Nutrition™ III: May 28-31
Advanced Raw Food Nutrition Educator Certification™: June 1-2
Click here for more information, and to register, or call
Pastry Arts-Unbaked!™ Certifications
Guess what? We've discovered that the best way to a cooked-food lover's heart is dessert! If you are excited about expanding your gourmet raw culinary skills or becoming a raw food pastry chef, a pastry arts certification is just right for you! Our focus is on raw vegan dessert production
, with a combination of theory, demos and practical hands-on training. Students learn how to use binders, thickeners, emulsifiers and gelling agents; how to choose the right sweeteners and fats for a variety of classic pastry recipes and discover the secrets of making exquisite raw desserts that taste even better than famous cooked desserts! They create a variety of professional looking and sublime tasting gourmet raw desserts that tantalize the palate without compromising health!
Take the entire 6-class certification, or if you are already a Raw Culinary Arts Associate Chef and Instructor™ graduate, sign up for the 4-day Pastry Arts-Unbaked™ course in March!
Session 3:Pastry Arts-Unbaked!™ only:
(Prerequisite: Raw Culinary Arts Associate Chef and Instructor Certification™)
Session 5:Entire Series:
May 19-June 13Pastry Arts-Unbaked!™ only:
Session 8:Entire Series:
September 1-26Pastry Arts-Unbaked!™ only:
Call Amanda or Mary Elizabeth in enrollment for all the details about our pastry arts courses, certifications, discounts, and bonuses today!
707-964-2420 Pastry Arts-Unbaked! Certification Includes:
FUNdamentals of Raw Living Foods™
Sharpen up Your Knife Skills!™
Essentials of Raw Culinary Arts™
Science of Raw Food Nutrition™ I
Raw Culinary Arts Associate Chef & Instructor Training™
Pastry Arts-Unbaked!™ Regular Price
for this 6-course certification: $6,850Discounted 10% off Introductory Rate*:
$6,190 -A $660 savings Pastry Arts-Unbaked!™ only:
*The introductory rate discount cannot be combined with any other discounts. Tuition prices for California Residents slightly higher ($2.50 - $17.50) depending on certification selection due to mandatory State STRF fees.
Or - Earn your Advanced Pastry Arts-Unbaked Certification in 2012:
After completing your first 6 courses and earning your Pastry Arts-Unbaked Certification
, come back in November 2012
to take Pastry Arts-Unbaked!™ Level II
. Upon completion of this recipe development pastry arts course, you will earn the Advanced Pastry Arts-Unbaked Certification
. Click here
to learn more about both Pastry Arts Certifications.
|Food Styling for Photography|It is said, "Pictures speak a thousand words"
and it's true - well plated and designed food photos can do more to build your business and showcase your talent than the most well written description of your foods possibly can. Now you can learn from the experts
how to show off your beautifully presented and photographed raw culinary creations on your website, recipe books, and brochures!This 1-day hands-on workshop
will focus on the basics of food styling for the media. Students will learn presentation and plating skills, and making foods look stunning through use of color, texture, and contrast. We will explore saucing, building height and movement, how food reacts under the camera, the ins and outs of propping and preparing for a shoot, tricks and techniques for media food, building a portfolio, elements of design for photography, and the importance of negative space.
Dates:Sunday, March 18Sunday, April 15Sunday, June 3Sunday, July 1Sunday, July 29Sunday, September 16Sunday, October 14
Time:9:00am to 5:00pm
(1-hour no host lunch break)Prerequisites:
Living Light Culinary StudioRecommended text: The Food Stylists Handbook,
by Denise VivaldoRecommended equipment:
chef knife, paring knife, appropriate chef wear, and cameraRegister Now!
Living Light Graduate Success Story: Agathe Mathieu
Agathe Mathieu and family.
Living Light graduate Agathe Mathieu, whose café Tao will open March 9 in Vancouver B.C., is originally from Ile d'Orleans, Quebec. In 2006, newly single and mother of three young children, she found herself suddenly in the job market. Although she had been managing a household and raising her kids, in the eyes of potential employers she wasn't very marketable. What to do now?!
In the fall of 2003, she had read 12 Steps to Raw Food by Victoria Boutenko, and decided to become raw overnight. "It's my personality - all or nothing," she says. "I thought: how hard could it be - fruits, vegetables, nuts and seeds. Victoria is not recommending that I spend thousands of dollars on supplements- and I began eating raw foods the day after I read the book."
In only three months, Agathe was totally amazed by all of the benefits she received. Her arthritis was totally gone, and troubling skin rashes disappeared. After six months on the diet, she decided to introduce raw foods to her children. She laughs. Click to read more...
Are you a Living Light Success Story?
Living Light Culinary Institute has been educating students from around the world since 1998
. We prepare our graduates for a variety of career paths including raw food chef, caterer, culinary instructor, health consultant, nutrition educator, food designer, food writer, and recipe book author, among others. We are very proud of the successes of our graduates - they are motivated, resourceful, dedicated, and accomplished. Their careers are very diverse and often ambitious.If you are a Living Light graduate
and are doing something to make a difference in the world, we'd love to feature you in our newsletter and on our website as one of our graduate success stories. Please send a 25 word summary about why you'd like to be featured as a future Living Light Graduate Success Story
. We love to share your successes with the world!
|Job Opportunity: Student Services Manager|Do you possess these qualities?
Living Light International seeks a creative, highly motivated and organized individual to direct student services for Living Light Culinary Institute, a private post-secondary raw vegan culinary school. We are looking for someone with high standards and integrity who is an excellent collaborator, with strong sales and leadership abilities, who would thrive working for a company whose goals are to make the world healthier and more sustainable.
Our ideal candidate would possess qualities of caring and compassion balanced with assertiveness and experience in problem solving. This key management position
requires knowledge of sales and marketing, admissions procedures, operations policies and procedures, budgeting, student orientation and support, and alumni outreach. Candidate will research, implement and maintain state licensing requirements, and will work closely with school directors, accounting and marketing departments to successfully promote the school internationally. Knowledge of Outlook, Excel, Word, Filemaker, Infusionsoft or other CRM software is essential. If you are looking for a position that will challenge you
to perform to your highest abilities, in an atmosphere of mutual support and joyful co-creation, we'd like to talk to you. Email your resume to firstname.lastname@example.org
|Living Light Raw Food Revolution Tour
|FUNdamentals On The Road Travels North this Spring
Over the years, many of you have asked for Living Light courses in your communities.2012 is the year!
We'll be taking FUNdamentals of Raw Living Foods
™all over the United States, and to Canada, Asia, and the South Pacific! Now is the time to begin your journey to a healthier lifestyle. Since 1998,
Living Light has been widely recognized as the top raw vegan training program in the world. Literally thousands of people from over 50 countries on 6 continents have already taken this flagship introduction to raw living foods.
Two dynamic raw food chefs - Cherie and Martine Lussier -
are teaming up this Spring to teach FUNdamentals of Raw Living Foods
™ in Vancouver (B.C.), Toronto, Seattle and Portland.
Dates for each city are listed below. Click on the city links for detailed information regarding the course and additional Raw Food Revolution Tour events
happening in each location.
FUNdamentals in Vancouver, B.C.April 28:
FUNdamentals in TorontoMay 12:
FUNdamentals in Portland
Includes a delicious organic raw vegan buffet lunch
or visit our website: RawFoodChef.com
FUNdamentals of Raw Living Foods™
is a one-day intensive course providing comprehensive instruction in raw food cuisine - it's the foundation of all of our curriculum at Living Light, and it is the first class in our Raw Culinary Arts Associate Chef and Instructor Certification™
. Successful completion of the class is the prerequisite for continuing with any of the classes in our chef training series. And the best news is that the class is open to all - novice to professional chef.During this introductory workshop,
students will attend superb culinary presentations showing how to create a wide variety of delicious, easy-to-prepare recipes, including:
- fruit smoothies
- green juices
- salad dressings
- simple entrées
- wraps and rolls
- nut milks and non-dairy cheeses
- crunchy crackers and other dehydrated treats
- amazing desserts
- fermented foods
- sprouting and kitchen gardening
- essential equipment and supplies used in a raw kitchen
.We'd love to bring FUNdamentals of Raw Living Foods™
More FUNdamentals of Raw Living Foods™ On the Road Classes:
to YOUR community. Some of the cities we are looking at are:New York, Boston, Miami, Washington DC, Atlanta, Dallas, Chicago, Denver, Salt Lake City, Los Angeles, Las Vegas, Sacramento and San Francisco.
|We're happy to announce that Drs. Rick and Karin Dina, D.C. are joining the Raw Food Revolution Tour!|
Live Long, Eat Raw, Learn Why
Join Living Light Nutrition Instructors, Drs. Rick and Karin Dina, D.C. on the road in Vancouver, B.C. for this fascinating and enlightening 1-day intensive course on the science of raw food nutrition. This unique, 12-hour course (8 hours in-class, 4 hours online) covers hot topics including raw vegan sources of iron, calcium, protein, vitamin B12 and essential fatty acids, as well as blood sugar regulation, pH balance, food changes from cooking, anti-inflammatory nutrition, weight management, anti-aging and longevity, and much more. Drs. Rick and Karin Dina, D.C. are known for their ability to make complex scientific concepts entertaining and easily understandable.
This is a great course for chefs, health educators or anyone else looking for the foundational knowledge base to help guide them toward the pursuit of radiant health. It is a prerequisite for those wish to go on to the more advanced Science of Raw Food Nutrition™ II, Benefits of Raw Food Nutrition Educator™, Science of Raw Food Nutrition™ III and Advanced Raw Food Nutrition Educator™ courses.
WHEN: Sunday, April 15: 9:00 AM - 6:00 PM (lunch 1:00-2:00 PM)
WHERE: Indigo Food Café, 2589 W 16 Avenue, Vancouver, B.C.To register: call 707-964-2420 or 800-816-2319 or click here.
|TOTAL HEALTH Convention and Exhibition|
Cherie Soria will be a key presenter at the 35th Annual TOTAL HEALTH Convention and Exhibition in Toronto, Canada, April 20-22
TOTAL HEALTH is considered North America's premier natural health show.
Total Health brings cutting edge knowledge to the public by the leading innovators in the natural health field. Speakers will focus on creating good health and preventing disease using natural methods: good nutrition, living foods, herbs, natural supplements, diverse healing modalities, energy medicine, organic gardening, traditional farming, agricultural biodiversity, healthy homes, ecologically based communities, renewable energy source and preserving a healthy environment for our children. We as consumers must choose foods and medicines which do no harm to people, animals or our planet. Other focal points of the show
include the health effects of the electromagnetic fields created by cell towers, cell phones and WiFi and how to safely use this technology. The central Gourmet Organic Cafe
and relaxing Spa Oasis
provide delicious food, massage and an invigorating and uplifting atmosphere. Cherie will offer a 3-hour special workshop on Saturday from 6-9 pm
entitled, Raw Food for Health, Beauty and Longevity.
Cherie will share some of her health, beauty and longevity secrets and show you how to make amazingly delicious foods that will support a long and healthy life.
|March Dandelion Greens|
By Karin Dina, D.C.
The days are getting longer, the weather is getting warmer, and flowers are starting to bloom in our area of Northern California. These are sure signs that spring will be here shortly. One of the many things that I appreciate about spring is the availability of spring greens from my local farmer's market, natural food store, and my own backyard garden. One popular ingredient in spring green mixes is dandelion greens. I personally love dandelion greens year round, and enjoy them in my salads, smoothies, and juices. I especially appreciate dandelion greens when they are young, since their flavor is less bitter than when they are more mature.
Dandelion greens are in the sunflower plant family (Asteraceae), along with lettuce, endive, escarole, frisée greens, sunflower seeds, and Jerusalem artichokes. The name for this plant has an interesting origin. I remember from a college botany class that the name "dandelion" was derived from the French "dent de lion" meaning "tooth of the lion" or "lion's tooth", due to the somewhat jagged tooth-like appearance of dandelion greens.
The mineral content of dandelion greens is notable: 4 cups (220 g) of chopped dandelion greens contains 411 mg of calcium, 6.8 mg of iron, 873 mg of potassium, and 79 mg of magnesium. The adult daily values for these nutrients include: calcium 1000-1200 mg, iron 8-18 mg, potassium 4700 mg, and magnesium 310-420 mg. As one can see, the leaves of this plant that is often regarded as a garden weed, actually has significant nutritional value!
Drs. Rick and Karin Dina, D.C. are the developers and instructors of the Science of Raw Food Nutrition series of classes at the Living Light Culinary Institute. For more information about Rick and Karin Dina, D.C. please visit: www.rawfoodeducation.com
For more information about their series of classes at Living Light please visit: www.rawfoodchef.com
|February Employee of the Month: Teresa Ravella|
We are happy to announce that Living Light technical assistant, Teresa Ravella, is our February Employee of the Month. It's clear to anyone, by Teresa's smile, that she is delighted to be making a difference at Living Light and has been doing so for almost four years.
Teresa is multi-talented across many platforms in the company and takes pride in her work, whether she is updating the website, helping coordinate the Hot Raw Chef Contests and Chef Showcase or doing one of the jobs she loves most, operating the audio video center and making sure that our students can see and hear everything that is happening in the culinary studio. Co-workers say Teresa displays vast knowledge of not only her department but of the entire school. She is always more than happy to share her experience with others and is very supportive of her fellow employees.
Teresa was born in Dallas, Texas, loves to take care of her pets, read, and garden. She is an active participant in her daughter's 4-H club.
She describes herself as open-minded, reliable and responsible. Teresa's ambitions are to raise her daughter as best as she can, and to love herself, family and friends. The things she most enjoys about working at Living Light are her co-workers and getting to know all of the students from around the world.
|St. Patrick's Day Potluck & World Peace Meditation|
What do vegetarians eat for St. Patrick's Day? Everything but the corned beef, and a whole lot more! Living Light will host an organic vegetarian St. Patrick's Day potluck on March 17, from 3:00 to 6:00 PM. Attendees are requested to bring an organic plant-based dish, either vegetarian, vegan, or raw vegan to serve 10 people. There will be an appreciation circle and world peace meditation beginning at 3:00 PM, followed by a shared meal at 4:00 PM. Event will take place at Living Light Center (upstairs) in The Company Store, Fort Bragg. 707-964-2420
Please bring your own dishes, utensils and service ware.
What: Organic Vegetarian St. Patrick's Day Potluck & World Peace Meditation
Where: Living Light Culinary Institute (upstairs)
301-B North Main Street, Fort Bragg, CA 95437 (in the Company Store, corner of Main & Redwood Streets)
When: 3:00 PM to 6:00 PM Saturday, March 17, 2012. Appreciation Circle and Meditation begins at 3:00 PM, Shared Meal at 4:00 PM.
|Addressing Greens by Cherie Soria |
Of all the plant foods that support good health, dark leafy greens are at the top of the list. The darkest and heartiest leafy greens are often bitter in flavor and tough to chew. To increase ease of digestion, we need to either chew greens well and/or prepare them in a way that makes them easier to digest. Blending them in smoothies or marinating and massaging them can soften the texture and make them more edible (and enjoyable!)
Tips for Buying and Storing Greens
- Buy fresh, crisp leaves that are dark green in color.
- Treat greens gently, do not maul or over handle them.
- Put unwashed greens in storage bags that can be sealed. Green bags are perfect storage bags for greens--they keep greens fresher than other kind of plastic bags by as much as 5 times longer! Place the greens in the bag and gently press the air out, using a twist tie to secure the bag.
- Loosely store greens in the crisper or the lower shelf of the refrigerator. Refrigerators are most effective if they have room for air to flow around the food. Avoid stacking greens against the walls of the refrigerator; they may freeze.
Fresh Facts about Greens
- The most popular commercial greens, kale, romaine, collards and broccoli are highest in protein, calcium and many other nutrients and last longest in the refrigerator.
- Alfalfa is extremely high in protein (about 75%)
- A 26-year study by Chinese scientists showed the medical value of sprouts suggesting their use in reducing inflammation, obtaining a laxative effect, remedying rheumatism and building and toning the body.
- Celery is in the same plant family as carrots, parsley and fennel.
- Julius Caesar ate a hearty serving of collard greens as a preventive to indigestion after attending royal banquets.
- Kale has been cultivated for over 2,000 years.
- Lettuce is a member of the sunflower family.
The Secret of Perfect Dressings Every Time!
There is no limit to the variety of exciting salad dressings you can make once you understand the principles involved. A good salad dressing can enable you to be totally satisfied with your salad every day, even if you do not consider yourself a "good" cook. Salads never have to be boring-you are free to create a delicious new dressing for every salad!
The most flavorful salad dressings have five important components:
How would YOU dress it?
- Tart/sour/acidic: sour or acid; producing a sharp sensation of taste and smell; piercing to the mind; sharply penetrating, expressive and stimulating.
- Sweet: pleasant and agreeable to the palate and mind, gratifying, with sugar like overtones.
- Fatty or creamy: smooth, rich, oily, luscious, lush and velvety.
- Salty: increases intensity of flavors already present; adds additional taste.
- Herbs and Spices: complements and adds drama and zest to the flavor of foods
Many ingredients satisfy two or more of the five components, so it's possible to create a simple, yet delicious, dressing or sauce using only three ingredients.
For example, pineapples, oranges, and tamarind contain a natural balance of two important flavors-sweet and tart. These fruits, therefore, satisfy two of the basic elements. That makes them ideal as a base for salad dressings.
You may also use several different ingredients from the same category. For example: garlic, ginger, and hot chili peppers all fall into the spice category and, when combined with other ingredients from the basic five, they can help to create extraordinarily flavorful dressings for salads.
Celery, sea vegetables and miso all fall into the salt category, yet they can be used together in one recipe to add different salty flavors and create an individual, yet united, effect. When using more than one salt ingredient, use much less of each salty seasoning. Salt should be used sparingly, so the addition of herbs and spices are very important, since they help to flavor dressings without the overuse of salt.
Another important element is fats or other ingredients that add creaminess. The majority of salad dressings contain oil, although it is not necessary to use oil. There is no limit to the number of dressings and sauces you can make using whole-food fats (like avocado, young coconut and tahini) or fruits (like mango, pineapple, tomatoes, and cucumbers) that thicken and add creaminess. Whole-food fats are great sources of essential fatty acids, which are necessary for good health. Of course, that doesn't mean, "if a little is good, a lot is better", but for most people, a small amount of fat can be included in a health promoting diet. Fats also add to the "mouth-feel" or creamy texture of salad dressings. A few whole, soaked raw nuts and seeds like cashews, almonds or sesame seeds can also be used to achieve the creamy texture people enjoy so much on their salads. For easy digestion, we recommend you use only one fatty ingredient in a dressing at one time. In other words, when making a sauce or dressing, choose oil or avocado, but not both.
If you are avoiding fats in your diet, you can use peeled, seeded cucumbers or sweet red peppers and fruits like mango and papaya to create a satisfying, creamy texture. Add a tablespoon of lime juice to balance the sweetness and some fresh herbs or hot chili peppers, with salt or miso and garlic to round out the flavor.
I have provided few simple recipes here as examples (see below). Remember that food preparation is an art, not a science-so you can't make a mistake, but since ingredients vary in flavor, always flavor adjust your recipes to suit your taste.
|Recipes from Living Light |
Tahini DressingYield: 1¾ cups
½ cup raw tahini
2 teaspoons fresh ginger, grated
2 tablespoons lemon juice
2 tablespoons tamari
1 tablespoon coconut syrup or agave nectar
1 teaspoon garlic, crushed
1 cup purified water, or more as needed
1. Blend all of the ingredients until smooth.
2. Store in a sealed glass jar in the refrigerator for up to one week.
Pineapple Dijon Dressing
Yield: 6 cups
¼ cup lemon or lime juice
1 quart pineapple (or 16 oun
ces dried, unsweetened pineapple, soaked in 1 quart water for 1 hour)
1 tablespoon Hot Mustard or 2 tablespoons prepared Dijon Mustard
1 tablespoon crushed garlic
2 teaspoons Himalayan crystal salt
1 teaspoon powdered mustard
1 teaspoon pepper
1-2 teaspoons agave nectar, if needed
1 cup olive oil
1. Blend all of the ingredients, except olive oil, until smooth.
2. While the blender is still processing, add the oil in a thin stream to emulsify. As soon as all the oil is incorporated, discontinue blending.
3. Store in a sealed glass jar in the refrigerator for up to four days.
Creamy Ranch DressingYield: 3 cups (Serves 24)
2 cups almond milk
1 cups cashews, soaked 4 hours, rinsed and drained
½ cup minced parsley
½ cup minced red onion
2 tablespoons flax oil
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry dill weed
1 tablespoon nutritional yeast
2 dates, pitted
1 teaspoon Himalayan crystal salt
Pinch of white pepper
1. Blend all of the ingredients until smooth.
2. Store in a sealed glass jar in the refrigerator for up to one week.
|Let's Get Social|
In 2012, So Many Great Ways to Keep in Touch with Living Light!We just love all of our students and fans from around the world, and we' re always excited about connecting with people who want to learn more about the raw food lifestyle, and our comprehensive courses and certification programs at Living Light. We also enjoy getting to know more about people who live in our local community.
We're investing more time and energy in social media each year, because we know it's a great way to stay in touch!
FAN us on Facebook:
Cherie Soria - FAN page
Living Light Culinary Institute
Living Light Marketplace
Living Light Cafe
Living Light Inn
You'll get the latest updates, recipes, tips, and details about each of our four businesses.
Visit our Blogs:We've been blogging for several years now. On RawFoodChef, bloggers Kristin and Mary Elizabeth share unique insights, humor, AND lots of great information about Living Light. Two other blogs we know you'll enjoy are The Chef Experience, and our brand new blog for 2012, Food for Thought, featuring our own Cherie Soria (we're super excited to see what she has to say - stay tuned for the live link!) She'll be tweeting tips and tricks this year, too: Follow Cherie on Twitter!
Be sure to connect with Cherie on Linkedin, too. Isn't it nice how we can all keep in touch in all of these new and exciting ways?
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Living Light International, LLC
phone: 707-964-2420 or 800-816-2319