New Beginnings 2013 - Raw Rocks!
New Beginnings 2013

The Living Light Difference

 
The Living Light Difference

(click image to go to video page)

 
 

Inspirational Quote

 

"When we are motivated by goals that have deep meaning, by dreams that need completion, by pure love that needs expressing - then we truly live life."

 

- Greg Anderson

quoted in John McCabe's book, Igniting Your Life

 
Igniting Your Life
 
 

This Month's Featured Recipe

 
Soy Ginger Glazed Cashew Sesame Tofu
 

Soy-Ginger-Glazed Cashew-Sesame Tofu

 

Living Light Cafe

 
 

Living Light Gift Card

 
Living Light Gift Card

The green, renewable, reuseable payment option.

Give it to a friend, as a present, as a reward to an employee for great service and it's only valid for payment at:
- Living Light Culinary Institute
- Living Light Marketplace
(instore or online at shop.rawfoodchef.com)
- Living Light Cafe, and
- Living Light Inn
 
 
Did you know that you can order items from our Café online? The best of our dehydrated products can be found here.
 

Marketplace Items for your Resolutions

 

Champion Juicer

 
Champion Juicer
 

Champion Juicer - Household model automatically expels pulp while juicing. Uses mastication process. Great for making juices, nut pates and frozen fruit "ice creams." $275.00

 
 

Tribest Z Star Manual Juicer

Tribest Z Star

Now with the new Z Star Manual Juicer, Tribest makes it affordable to be able to juice wheatgrass at home, or on the go. It's unique single-auger design uses an extremely gentle and efficient process to extract more high-quality juice from each blade of wheatgrass, without electric power. Not only can it juice wheatgrass, the Z Star Manual Juicer can also extract great tasting and nutritious juice from a variety of fresh fruits, vegetables, and leafy greens. The Z Star Manual Juicer is lightweight, portable, and versatile, so you can enjoy fresh juice wherever you go! In addition, this handy juicer assembly is interchangeable with the SoloStar.

$99.00

 
 

Power Juices Super Drinks

Power Juices Super Drinks
 

By Steve Meyerowitz. From a nationally-recognized authority on the health benefits derived from juicing, and the bestselling author of Juice Fasting and Detoxification, comes a handy, easy-to-read guide for tapping into the healing power of natural fruits, vegetables, herbs, and seeds. Packed with dozens of quick and delicious recipes, "Power Juices" explains why juices lead readers to better health, and makes juicing fast and easy enough to fit into any lifestyle.

$16.00

 
 

Juice Lady's Guide to Juicing for Health

Juice Lady's Guide

A practical A-to-Z guide to the prevention and treatment of the most common health disorders. Written by nutritionist and juicing expert Cherie Calbom, The Juice Lady's Guide to Juicing for Health, Revised Edition, shows you how to use fresh juice to lose weight, boost energy, and achieve the glow of health.

$15.95

 
 

Green Smoothie Revolution

Green Smoothie Revolution
 

Written by Victoria Boutenko

$14.95

 
 

Raw Food Detox Diet

 
Raw Food Detox Diet
 

The Five-Step Plan for Vibrant Health and Maximum Loss" - The raw food craze has taken off: Raw restaurants are springing up, and celebrities, models, and other fans are swearing by the benefits of eating "all raw". But what if you're just curious about raw food and don't want to give up your lifestyle or the foods you love? The good news is, you can have your cake and eat it too! In "The Raw Food Detox Diet", top nutritionist Natalia Rose shows you exactly how it's done.

$15.95

 
 

Juicing Chart

 
Juicing Chart
 

A raw and living foods program focuses on getting optimal nutrition from a strict vegetarian diet. Juicing is a common method of consuming highly nutritious food used by those practicing a raw and living foods diet, as well as those following a more conventional food plan. In Juicing, readers are provided with a guide to understanding why consuming fresh, raw juice is beneficial for everyone! Included in this chart are juicing and consumption guidelines, juicer comparisons, and frequently asked questions. Therapeutic uses for specific foods, green juices, and food sources for various nutrients are described. Several health-enhancing juice recipes are included along with a guide to an ideal one-day juice fast. Laminated, 17" x 11" folded to 8.5" x 11".

$7.95

 
 

Wheatgrass Juice, Green Drinks &Sprouts Chart

 
Wheatgrass, Green Drinks and Sprouts chart
 

This raw foods guide is loaded with specific approaches to green foods that are so fundamental to the healthy eating promoted by a raw foods lifestyle. Helpful tips on the cultivation of wheatgrass and growing sprouts are covered in this guide. A full page chart that represents a comprehensive ?one stop shop? to the cultivation of sprouts of every kind is presented in a convenient and easy to follow format. Laminated, 17" x 11" folded to 8.5" x 11".

$7.95

 
 

Dehydration Chart

 
Dehydration chart
 

This step-by-step instruction guide will help you to prepare delicious, healthy snacks and meals that will ultimately save you time, money and even satisfy your children. Laminated, 17" x 11" folded to 8.5" x 11".

$7.95

 
 

Mac SK-65 Santuko Dimpled

Mac Santoku knife

MSK-65 Professional Mighty Santoku 6.5 inch by MAC. This knife is both Cherie's favorite and a favorite of our Living Light chefs. The blade is made of tungsten alloy. A great all-around knife for cutting fruits and vegetables. The blade shape and handle angle provide a very comfortable action and precise control. The dimples on the side of the blade create pockets of air and reduce the surface area so that it glides through cuts. The bolster adds extra weight and balance for those who prefer the heft of a professional knife. Like power steering, it allows the knife to cut with less effort and greater control..

$150.00

 
 

CleanseSMART

 
CleanseSmart
 

CleanseSMART by Renew Life - Winner of Better Nutrition Magazine?s 2010 Best of Supplements Award! This ORIGINAL Advanced Total Body and Colon Cleanse, combines 23 natural ingredients to support the body?s natural detoxification processes?. 15% Off Now - Regular price: $31.99

$25.99

 
 

Total Body Cleanse

Total Body Cleanse

Organic Total Body Cleanse is a two-week (14-day), 3-part organic internal cleansing program, blending only organic herbs and fiber to offer an effective colon and body cleanse with no extra ingredients to add stress to your body.? 15% Off Now - Regular price: $34.99.

$27.99

 
 

E3 Probiotics

 
E3 Probiotics
 

Probiotics Caplets 30 can:Normalize bowel elimination and promote regularity,Fight harmful bacteria, molds, fungi and viruses,Support healthy liver function, help prevent intestinal tract infections, Clean the intestinal tract, purify the colon and promote regular bowel movements

$29.95

 
 

Greener Grasses

 
Greener Grasses
 

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!) It contains 6 different forms of organically grown grasses: whole leaf barley grass, and pure juices of alfalfa leaf, kamut grass, barley grass and oat grass. Greener Grasses actually tastes good! It is not "too sweet" like fresh grass juice due to harvesting the mature, rather than immature, grasses. It actually has a pleasant "maltiness" that really adds nice flavor to carrot-based juices and even citrus juices. Due to micro-fine grinding techniques used with the whole leaf grasses, Greener Grasses has a smooth, non-gritty texture, yet still provides needed fiber. Add 2 or more heaping tbsp per day to fresh juices, smoothies, salads, or any food/drink.

$19.88

 
 

E3 Live Enzymes Supreme

 
E3 Live Enzymes Supreme
 

E3 Enzymes Supreme formula contains: Alpha and beta amylases, protease I & II, lipase, cellulase, lactase, maltase & invertase, glucanase, xylanase, pertinase, phytase, proprietary pepsidase. Co-factors include: Sprout and grass juice extracts, plant-derived minerals, papain extract, bromelain, rutin and amla berry (Indian gooseberry). All ingredients are from non-dairy vegetarian sources

$22.00

 
 

Friendly Force Probiotic

 
Friendly Force Probiotic
 

30 capsules of friendly force, Cleansing, Immune Boosting, Nutrient-Creating, Unique Whole Food.

$20.95

 
 

Mesquite Powder Raw

Mesquite Powder Raw

Mesquite Powder Raw Wild-Crafted 8 oz.This powder is ground from the seed pods of mesquite trees which are widely spread in the desert are of the Americas and have been used as an excellent food source by the indigenous people. Mesquite is highly effective in balancing blood sugar and maintains a constant blood sugar level (glycemic index 25) for a good period of time.

$10.00

 
 

Red Star Nutritional Yeast

 
Red Star Nutritional Yeast
 

Nutritional yeast is rich in vitamins, especially the B-complex vitamins.

$9.49

 
 

Nut Milk Bag

 
Nut Milk Bag
 

High-quality nylon 10 x 12 inch nut milk and sprouting bags. Each bag is handmade and quality tested to ensure that you receive the finest product. Satisfaction guaranteed.These bags are made fair trade with loving hands by Iluh in Ubud, Bali, Indonesia. A portion of our sales support the work of Ibu Robin at the Bumi Sehat Birthing Center and Yayasan Widya Guna Orphanage.

$11.00

 
 

Sprout Screen

Sprout Screen
 

These screens fit on any "Ball" style jar to create an easy and safer spouting solution compared to soil

$2.50

 
 

Debbie Meyer Green Bags

 
Debbie Meyer Green Bags
 

The Debbie Meyer Green bag is a staple in the Living Light Kitchen. This special bag pulls the ethyline gas away from your veggies. We have had a head of romaine last for over 6 weeks! Each package contains (10) - Large 21" X 9" X 6.5" and (10) - Medium 17" X 7" X 4.75" bags.

$9.98

 
 

Large Glass Dharma Straw w/Dots

Large Glass Straw Dots

The glass straw comes in three sizes. Small for drinking out of the coconut, medium for sipping any beverage from a glass, and large for drinking a thick smoothie out of a quart jar! Also available with a bend, so you don't have to tilt your glass

$10.00

 
 

Martketplace Items for This Month's Featured Recipe

 

Ohsawa Tamari 10oz.

 
Oshawa Tamari 10oz.
 

Tamari differs from shoyu in a few significant ways. It is 100% wheat free which may be helpful for those that are wheat-sensitive, it has a darker color, is higher in amino acids has a richer taste. Made from organic soybeans, water, unrefined sea salt, 1.2% alcohol, less than 1% koji (barley flour, aspergillus oryzae).

$13.00

 
 

Sesame Oil

 
Sesame Oil
 

Sesame Oil Cold Pressed

$9.79

 
 

Coconut Palm Sugar

 
Coconut Palm Sugar
 

Coconut palm sugar can be used 1:1 as a substitute for cane sugar. Coconut Sugar is crystallized into fine granules; the product rapidly dissolves in liquids and wet dough without residue..

$5.35

 
 

Whole Black Peppercorns

 
Whole Black Peppercorns

Simply Organic Black Peppercorns from India and Indonesia are wholesome and healthy. Their black pepper will leave you weak in the knees and wondering just how much of a good thing can one take. QAI Certified Organic and KSA Certified. 2.65 oz

$5.75

 
 

Whole Cashews 7oz.

 
Whole Cashews 7 oz.
 

Large cashews are delightfully soft and creamy and can be eaten straight from the bag. They are also delicious when added to savory recipes, or blended into buttery spreads. Cashews are a natural protein source, an excellent provider of healthy fats and trace minerals, and full of life-giving enzymes.

$9.95

 
 

Agar Agar Flakes

 
Agar Agar Flakes
 

These Agar Agar Sea Vegetable Flakes by Eden are odorless, tasteless, 100 percent vegetable gelatin and made of a variety of wild sea vegetables with strong bonding properties.

$8.50

 
 

Irish Moss 8oz.

 
Irish Moss
 

This sea moss is used to thicken up your culinary creations and is loaded with minerals.

$12.75

 
 

Non-GMO Lecithin Powder

 
Non-GMO Lecithin Powder
 

Lecithin powder is an emulsifier that allows fat and water to mix.

$18.50

 
 

Mendocino Sea Salt

 
Mendocino Sea Salt
 

Because of where LaMar's Mendocino Sea Salt is gathered and how they harvest it, their salt possesses a delicate taste and graceful texture unlike any other sea salt. The icy, flaky grain crumbles quickly when applied to food at presentation. Since the salt crystals are light and crispy, the use of a salt grinder is not necessary. These sea salts bring out the depth of natural flavors in any dish

$15.00

 
 
 
 
New Beginnings 2013 - Raw Rocks!
Raw Rocks! logo
Time to renew
the creative spirit for a New Year! At Living Light, 2013 is certainly a creative and uplifting time so far. We've started our new school year, with all of the excitement, energy, and new ideas that sprout up with each eager new group of students. Dan and Cherie are launching their new book Raw Food For Dummies with a splash at the Raw Living Expo in Sedona, Arizona February 22-24, and continuing with Raw Rocks! THE tour designed to take the concept of raw foods to the mainstream around the world. Isn't that an amazing goal for 2013?

In this issue, don't miss Cherie's article from Raw Food For Dummies: 10 Reasons to Go Raw, along with an in-depth interview by Happy Oasis from Raw Spirit Festival, and an audio interview from the Sedona Raw Living Expo. Other book news: VegNews Editor Colleen Holland wrote about her experience doing a raw food cleanse based on Cherie's book The Raw Food Revolution Diet in the January issue. And we are so proud to once again feature one of our graduate success stories--charismatic raw superfoods star Jason Wrobel now has a plant based longevity TV show How to Live to 100 on The Cooking Channel!

We've got a fantastic line-up of courses for 2013. Full course schedule below and helpful articles from our enrollment department will inspire you to learn all about what we offer and begin your own personal renaissance--no better time to reawaken your spirit to the world of gourmet raw foods, taught by the professionals here at Living Light Culinary Institute.


Kristin Suratt, PR Director and the entire Living Light Team
 
 
 
Raw Rocks Tour Dates
Dan Ladermann and Cherie Soria
Here are the confirmed dates (so far!) for the Raw Rocks Tour with Dan and Cherie:

February 22-24 Sedona, AZ:
Raw Living Expo (details below)
March 8-10 Anaheim, CA:
Natural Products Expo West
March 23 Los Angeles, CA:
Yummy LA
July 2-7 (Johnstown, PA): Vegetarian Summerfest
July 20 Florida: FUNdamentals on the Road
August 10 Chicago: Veggie Fest
Sept 20-23 Lithuania: Ann Wigmore Festival
Ocober 3-6 Malaysia: Veggie Fest
December 7 Florida: FUNdamentals on the Road


If you'd like to volunteer at any of the upcoming events, or would like to see the tour come to your area - visit the Raw Food for Dummies page on Facebook and let us know! Or fill out the form for information on how to become a volunteer at these exciting events across the nation and around the world.

For up-to-date tour activity please see our website: RawFoodChef.com
 
 
Resolve! by Mary Elizabeth Dabel

Mary Elizabeth Dabel, enrollment advisorAs we welcome in the New Year, we welcome in new behaviors and resolve to improve our health and diet. If you're boldly facing 2013 with the intention to "clean up your diet," Living Light is an excellent place to start. Switching to a raw vegan diet, or simply incorporating more raw fruits and vegetables into your current diet is a great way to feel better, look better and live longer.

How to do it?
Anyone who has tried to "diet" before knows that it's hard and often yields only temporary results. The key to success is to incorporate the new way of eating into your body, mind and soul. Living Light courses - everything from our FUNdamentals of Raw Living Foods™ one-day beginning course, to our comprehensive nine week program will motivate your transition to the raw vegan lifestyle. Sometimes we hear from people who want to come and learn, but are feeling hesitant. People wonder if they can stick with it--if they'll be dedicated enough to make the change, or if this will be yet another disappointing attempt at healthy living. Put your fears behind you! Our enrollment advisors will be happy to help you to begin a beautiful, life-transforming experience here at Living Light. Our graduate success stories speak for themselves!

Sometimes a friendly, encouraging, knowledgeable voice is just what you need to help boost your confidence when considering making a big life change. If you'd like to make 2013 the year you embrace a raw vegan diet and learn to prepare deliciously healthful food for yourself and your family, we encourage you to call and talk to someone who knows all the important details about the programs we offer here. Living Light can make your New Year's resolutions a reality.

 
 
2013 Class Schedule
Upcoming Classes at Living Light through May


Raw Culinary Arts Associate Chef and Instructor™ Series
February 9 - March 1
FUNdamentals of Raw Living Foods™: Feb 9
Sharpen Up Your Knife Skills!™: Feb 10
Essentials of Raw Culinary Arts™: Feb 11 - 15
Science of Raw Food Nutrition™ I: Feb 16 - 17
Raw Culinary Arts Associate Chef and Instructor Training™: Feb 18 - March 1
--------
PLUS: Food Styling: Feb 24
PLUS: Pastry Arts I: March 3 - 6

Raw Culinary Arts Associate Chef and Instructor™ Series
March 9-29
FUNdamentals of Raw Living Foods™: Mar 9
Sharpen Up Your Knife Skills!™: Mar 10
Essentials of Raw Culinary Arts™: Mar 11-15
Science of Raw Food Nutrition™ I: Mar 16-17
Associate Chef and Instructor Training™: Mar 18-29
--------
PLUS: Pastry Arts-Unbaked!™ I: Apr 1-4
PLUS: Food Styling: Mar 24

Science of Raw Food Nutrition™ Series

March 7-23
Science of Raw Food Nutrition™ I: Mar 7-8
Science of Raw Food Nutrition™ II: Mar 9-13
Benefits of Raw Food Nutrition Educator Certification™: Mar 14-15
Science of Raw Food Nutrition™ III: Mar 18-21
Advanced Raw Food Nutrition Educator Certification™: Mar 22-23

Raw Culinary Arts Associate Chef and Instructor™ Series
April 6-26
FUNdamentals of Raw Living Foods™: April 6
Sharpen Up Your Knife Skills!™: April 7
Essentials of Raw Culinary Arts™: April 8-12
Science of Raw Food Nutrition™ I: April 13-14
Raw Culinary Arts Associate Chef and Instructor Training™: April 15-26
--------
SushiPLUS: Food Styling: April 21
PLUS: Pastry Arts I: April 29 - May 2

Gourmet Raw Food Chef Certification™
April 6 - May 23

FUNdamentals of Raw Living Foods™: April 6
Sharpen Up Your Knife Skills™: April 7
Essentials of Raw Culinary Arts™: April 8 - April 12
Science of Raw Food Nutrition™ I: April 13-14
Associate Chef and Instructor Training™: April 15 - 26
Food Styling: April 21
Pastry Arts - Unbaked!™ I: April 29 - May 2
Ethnic Flavors in Recipe Development™: May 6 - 10
Raw Fusion and Spa Cuisine™: May 13 - 17
Raw Event Catering and Elegant Entertaining™: May 19 - 23

Advanced Raw Food Nutrition Educator Certification™ Series
May 23 - June 8

Science of Raw Food Nutrition™ I: May 23 - 24
Science of Raw Food Nutrition™ II: May 25 - 29
Benefits of Raw Food Nutrition Educator Certification™: May 30 - 31
Science of Raw Food Nutrition™ III: June 3 - 6
Advanced of Raw Food Nutrition Educator Certification™: June 7 - 8

Platinum Package
FUNdamentals of Raw Living Foods™: April 6
Sharpen Up Your Knife Skills™: April 7
Essentials of Raw Culinary Arts™: April 8 - April 12
Science of Raw Food Nutrition™ I: April 13-14
Associate Chef and Instructor Training™: April 15 - 26
Food Styling: April 21
Pastry Arts - Unbaked!™ I: April 29 - May 2
Ethnic Flavors in Recipe Development™: May 6 - 10
Raw Fusion and Spa Cuisine™: May 13 - 17
Raw Event Catering and Elegant Entertaining™: May 19 - 23
Science of Raw Food Nutrition™ II: May 25 - 29
Benefits of Raw Food Nutrition Educator Certification™: May 30 - 31
Science of Raw Food Nutrition™ III: June 3 - 6
Advanced Raw Food Nutrition Educator Certification™: June 7 - 8
 
 
Advanced Raw Culinary Arts Instructor Training

Jenny Cornbleet, InstructorWhen our students choose to become teachers of raw vegan cuisine, enrolling in Advanced Raw Culinary Arts Instructor Training taught by Jennifer Cornbleet is the smart career choice! Jennifer's raw food career speaks for itself. She's an Amazon best-selling author whose raw recipe books have been wildly successful. She's made a name a name for herself in the raw community as an instructor and chef, and twice a year you have the opportunity to learn her secrets to success! Learn how to maximize social media presence, enhance public speaking ability, manage the business aspects of being a chef and teacher, write original recipes with confidence, and much more. It's a fabulous opportunity to learn how to reach an enviable level of success with guidance from one of the best teachers in the business. Take the class this February 3-7 - hurry and register today - next opportunity is October 6-10, but why wait?

Call Mary Elizabeth or Amanda in the enrollment department for full details and to register: 707-964-2420
 
 
Master the Art of Teaching Raw Foods
Advanced Raw Culinary Arts Instructor Certification™ Series
Jenny Cornbleet, InstructorEarn your Advanced Instructor Certification in 2013
Living Light associate chef grads:
You are eligible to complete the five-day Advanced Instructor Certification February 3-7.

Just beginning? Take the entire 6-class series: September 7 - October 10

Advanced Raw Culinary Arts Instructor Certification™ Series
Regular Price for this 6-course certification: $6,690
Discounted 10% off Introductory Rate: $6,021 -A $669 savings
Advanced Instructor Training only: $1,575

Advanced Raw Culinary Arts Instructor Training Certification™
FUNdamentals of Raw Living Foods™: Sept 7
Sharpen up Your Knife Skills!™: Sept 8
Essentials of Raw Culinary Arts™ : Sept 9-13
Science of Raw Food Nutrition™ I: Sept 14-15
Raw Culinary Arts Associate Chef and Instructor Training™: Sept 16-27
Advanced Raw Culinary Arts Instructor Training™: Oct 6-10

Click here to read a detailed description of this advanced series!
 
 
 
Living Light Nutrition Educator Certification Series
Drs. Rick and Karin DinaDrs. Rick and Karin Dina, D.C.

Living Light instructors, Drs. Rick and Karin Dina, D.C.
developed this comprehensive and engaging series of classes on the science of raw food nutrition, covering hot topics in an easy-to-understand format. They are amazing teachers--learn about 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, longevity, and much more. This knowledge will help to insure that you understand what nutrients you need, why you need them, and where to get them.

The Benefits of Raw Food Nutrition Educator Certification™ Program consists of three courses: Science of Raw Food Nutrition (SRFN) levels I and II, and the Benefits of Raw Food Nutrition Educator Certification™ Course. In the Science of Raw Food Nutrition courses students will be provided with a solid foundation in the science and nutritional aspects of raw food and plant-based diets. SRFN II builds on the knowledge base learned in SRFN I and introduces many new topics that are essential to understanding the big picture of raw and living food nutrition. The Benefits of Raw Food Nutrition Educator Certification course prepares students to present fundamental raw food nutrition information with authority, accuracy, and confidence.

The Advanced Raw Food Nutrition Educator Certification™ is the continuation of Living Light's raw food nutritional science series. This certification has the prerequisites of Science of Raw Food Nutrition™ I, Science of Raw Food Nutrition™ II, and Benefits of Raw Food Nutrition Educator Certification™. Completing the entire series requires 15 days of class time.

Student Testimonials

"I thoroughly enjoyed this class. I've absorbed an amazing amount of information, but the Drs. Dina delivered it in a very efficient and accessible way, so I never felt swamped. They willingly made themselves available for questions and no question was too unimportant for them to answer."

"This class really taught me many things I didn't know before. I like the demonstrations and how things were broken down to easily understand. You guys were great! And I like all the info. in a take home binder to refer back to."

"High level of information delivered by qualified instructors. Can't think of anything that could be improved. Your comprehensive folders were an unexpected bonus. Your integrity and intelligence were refreshing. I never felt that your egos interfered with questions or answers."

"The Dinas were very knowledgeable and the class was extremely informative. The class was lively and did not drag at all. ... I am looking forward to taking additional courses from Drs. Rick and Karin Dina D.C.
"



The Benefits of Raw Food Nutrition Educator Certification™ Program

Science of Raw Food Nutrition™ I
February 16-17
March 7-8
March 16-17

Prerequisites: None

Science of Raw Food Nutrition™ II
March 9-13
Prerequisites: Science of Raw Food Nutrition I class.

Benefits of Raw Food Nutrition Educator Certification™
March 14-15
Prerequisites: Science of Raw Food Nutrition I and II classes.

The Advanced of Raw Food Nutrition Educator Certification™ Series

Science of Raw Food Nutrition™ I
March 7-8
Prerequisites: None

Science of Raw Food Nutrition™ II
March 9-13
Prerequisites: Science of Raw Food Nutrition I class.

Benefits of Raw Food Nutrition Educator Certification™
March 14-15
Prerequisites: Science of Raw Food Nutrition I and II classes.

Science of Raw Food Nutrition™ III
March 18-21
Prerequisites: Science of Raw Food Nutrition levels I, II

Advanced Raw Food Nutrition Educator Certification™
March 22-23
Prerequisites: Science of Raw Food Nutrition levels I, II, III and the Benefits of Raw Food Nutrition Educator Certification Course.
 
 
 
Pastry Arts-Unbaked!
 
pastries
 
2013 Pastry I Dates:
April 1-4
April 29- May 2
June 16-19
For complete 2013 schedule, click here.

CREATE DELICIOUS DESSERTS FOR YOUR FAMILY ALL YEAR LONG!

Celebration foods are the perfect opportunity to introduce your family and friends to delicious gluten free treats so tempting it's hard to believe no refined sugar or flour are included in the recipes.
  • Gain confidence: Develop the skills you need to make all of your favorite mouth-watering gourmet raw desserts.
  • Learn production: Create delectable raw vegan desserts with a combination of theory, culinary demos and practical hands-on training.
  • Learn techniques: All the specialized tricks and tips using binders, thickeners, emulsifiers and gelling agents.
  • Demystify Sweeteners: Learn how to choose the right sweeteners and fats for a variety of classic pastry recipes.
  • Practice Cake Decorating: Master this specific skill set for professional looking cakes.
  • Eligibility: Associate Chef and Instructor graduates and above can enroll in Pastry Arts courses.

You'll be amazed by all you can do! After completing Pastry Arts-Unbaked!™ graduates are eligible to enroll in our advanced Pastry Arts-Unbaked!™ II class held November 23-26, 2013.


This is an extraordinary class - you'll learn incredible techniques and all about gourmet raw vegan dessert recipe development with dessert diva Vinnette Thompson and culinary programs manager Martine Lussier. After this course, you'll be confident, creative and ready to dream up your own delicious desserts!

 
 
 
Food Styling

Food Styling slide show


Pictures speak a thousand words! Now you can learn to design stunning pictures of your foods that will WOW your friends on Facebook, on your blog, and in recipe e-books. Gorgeous food photos can do more to build your reputation and showcase your talent than the most well written description of your foods possibly can. Enroll today and learn the tips and tricks for making your foods POP on the plate and on the page!

Food Styling photosCapture the beauty of your culinary creations in photographs - learn how to plate and style your recipes with panache! Now you can learn how to create dazzling dishes especially for photography. Even if your only camera is your cell phone, your raw culinary creations will shine in pictures! Learn the basics of food styling using color, texture, and contrast in this one-day hands-on workshop. We will explore saucing, building height and movement, the positive use of negative space, and how to prepare food for photography. You'll learn elements of design, including how to choose appropriate tableware and props, and how the perspective of the camera influences what you see in your photographs. This class is for anyone who loves food and wants to share food photographs with others. Read Terilynn Epperson's blog post about the class on The Chef Experience!

2013 Dates:
(Sundays): January 27, February 24, March 24, April 21, June 9, July 7, August 25, September 22 and October 20.

Time: 9:00am to 5:00pm (1-hour no host lunch break)

Prerequisites: None
NOTE: Food Styling is required for Gourmet Raw Food Chef Certification.

Tuition: $375.00
Location: Living Light Culinary Studio
Recommended text: The Food Stylists Handbook, by Denise Vivaldo
Recommended equipment: chef knife, paring knife, appropriate chef wear, and camera

Register Now!

 
 
Raw Rocks! logoAs part of the worldwide 2013 Raw Rocks Tour,
Dan and Cherie will be presenters at
Raw Living Expo logo
in Sedona, Arizona February 22-24
The Raw Living Expo is an exciting new event organized by Laura Fox, featuring top chefs like Elaina Love, Nomi Shannon, Brian James Lukas (Chef "BeLive"), Penni Shelton, Diana Stobo, and many more. Enjoy dozens of workshops, talks, delicious gourmet raw cuisine, discussion groups, music, dance parties, Best of Raw Awards, and a Gala Awards Dinner, where Cherie will give one of the keynote addresses!

CHERIE'S KEYNOTE ADDRESS:
Roots and Shoots: The evolution of the raw food movement
and where we go from here.

Cherie has been a pioneer in the raw food movement for over 20 years and has trained thousands of chefs, recipe book authors, and leaders around the world. Find out what she envisions for the future of our industry.
Raw Food for Dummies book
CHERIE AND DAN'S TALK:
Raw Food for Smart, Busy People
Learn from the authors of Raw Food For Dummies why a high raw, plant-based diet is the smart way to eat and how to make it fast, easy, and delicious.

CHERIE AND DAN'S DEMO:
Raw Food for Cooked Food Lovers
Jalapeño Onion Cornbread and Creamy Red Bell Pepper Chipotle Soup
Make raw food taste even better than cooked! Cherie can show you how to layer flavors so they are big and bold, create contrasting textures and make foods as nurturing to the spirit as they are nourishing to the body!

WORKSHOP:
Up Close and Personal with Cherie and Dan

Bring your questions to this special workshop with Cherie Soria and Dan Ladermann, owners of four raw vegan businesses, authors, and pioneers in the raw food world. Whether you have questions about how to get started living a raw food lifestyle, making raw foods a business or career choice, or making food easy, delicious, and nutritious, Cherie and Dan are here to help.

There will be recorded interviews with chefs, authors, and speakers including Jameth Sheridan, Gabriel Cousens, and our own Dan Ladermann and Cherie Soria, who will be showcasing their fabulous new book Raw Food For Dummies, a labor of love from two of the top experts in the field of raw food cuisine and nutrition. See Dan and Cherie's interview with Nathan Crane and Laura Fox here.

Don't miss this spectacular event. Click here for all of the details!

BE SURE TO VOTE LIVING LIGHT IN THE BEST OF RAW AWARDS!

1. Category: ECORAW
Company: Living Light International

Living Light International has been an eco-friendly product and service innovator since 1998. All four of our businesses are fully committed to a sustainable lifestyle, including composting, recycling, using vegan non-toxic cleaning products and filtered water in all facilities.  VOTE NOW

2. Category: RAW PLACES
Raw Chef Training Program: Living Light Culinary Institute

Living Light Culinary Institute educates and inspires our students to reach the highest standards of leadership and professionalism in raw culinary arts. We've taught gourmet raw cuisine and nutrition since 1998, and we welcome everyone to our nurturing environment--from complete novice to professional chef.  VOTE NOW

3. Category: RAW PEOPLE
Raw Educator 5+: Drs. Rick and Karin Dina, D.C.

Drs. Rick and Karin Dina D.C. are THE experts in presenting complex scientific information in a very accessible and entertaining way. They developed and teach a comprehensive and engaging series of classes on the science of raw food nutrition at Living Light Culinary Institute.  VOTE NOW

Click here to see a Raw Food For Dummies video and order the book! Follow the Raw Food For Dummies Facebook page here.

See our Raw Rocks schedule above ("Raw Rocks Tour Dates"). Seeking volunteer hosts to help us during the tour - click here to apply!
 
 
 
10Ten Reasons to Go Raw
Excerpt from Raw Food For Dummies
By Cherie Soria and Dan Ladermann

There are as many compelling reasons to go raw as there are raw foodists.
All raw foodists have personal stories about how raw foods helped them
lose weight, heal, gain more energy or mental clarity, look better, feel better,
or achieve some other benefit or goal. But most people go raw and stick with
this lifestyle for the following reasons:

Looking and Feeling Better
Most people report improved health and general well-being within weeks of
switching to a raw food lifestyle. The nutrient-rich raw diet is high in antioxidants, phytochemicals, vitamins, minerals, fiber, and healthy fats (such as omega-3 fatty acids), so it maximizes health and vitality. It's not uncommon to hear about health-conscious people -- including movie stars and other celebrities -- who are embracing a raw food lifestyle to maximize their health, increase energy, and build a strong immune system.

Raw foods are available in abundant variety and present a wide variety of delicious food choices, especially compared to diets that focus on calorie restriction and deprivation. Such diets are often doomed to failure
because people cannot maintain the regimen as a lifestyle. However, the
raw food diet is abundant with vitamin rich fresh produce as well as nuts, seeds, grains, and legumes. READ MORE

Follow Raw Food for Dummies on Facebook for more information on upcoming tour dates, recipes and daily tips.

5 starsAMAZON five-star reviews:

I bought this for my daughter, Helen, for Christmas and she called me and said she loves this book. She is a vegan and persuaded my husband and me to become vegan for our health issues. A great book for vegans!!

- Joan V

.

Cherie and Dan know what they are talking about with raw foods. I gave three of thes books out for holiday gifts. Everyone has sent me many thanks for such a down to earth book with doable recipes.

- Baker95, CA


This book is for anyone & everyone who wants to eat better and embrace a healthier lifestyle. There is a ton of information on living, preparing, and eating raw along with easy to gourmet recipes plus so much more. A fantastic addition to my kitchen library!

- Teresa M.


Just got my copy and I love it! Well planned, easy to follow, with recipes that anyone can make. Learn how to plan your menus, make everything from smoothies to desserts to main dishes and anything in between. And the best part is that Cherie has the most delicious food I've eaten. Top Chef! Top desktop reference! Great for the experienced or anyone new to living food - great work Cherie and Dan - Thank you so much for your dedication to providing this book. I could say so much more, but I'll just recommend that everyone get a copy of it!

- Tamera

 
 
Chef Cherie SoriaCherie Soria in the Media
Interview with Happy Oasis of Raw Spirit Festival

"I know if we could all truly realize how our behavior impacts the lives of animals and the rest of the world around us, we could create a new, peaceful planet where people care about each other, about animals, and about the future of life on earth." - Cherie Soria

Happy: I so admire your strength and persistence, Cherie. What's inspiring you these days? What's your joy of being?

Cherie: I receive great joy knowing that we're inspiring our students who have come to Living Light from over 50 countries(!) to study raw culinary arts and nutritional science with us. They travel from all over to our small coastal town of Fort Bragg, California and fall in love with the lifestyle we immerse them in here. All of our staff here feel honored and humbled by the fact that they chose us and we are dedicated to helping them take this cuisine back to the citizens of their countries.

In 1997, when I began Living Light Culinary Institute, my goal was to take the cuisine mainstream and twenty years later, as I travel the world, I see that it that goal has reached fruition! There are raw food restaurants everywhere we go: Bali, Japan, Australia, Peru, Costa Rica, Europe, Canada, Turkey - all over the globe. And, the excitement I feel when students walk through our doors is the same today as it was when I started the school, when there were only a few people who knew what it meant to eat raw food. My joy is in the realization of my vision and the difference it is making in the world.

Happy: What is the greatest focus of your enthusiasm with Living Light Culinary Institute?

Cherie: I love making foods that are so delicious ~ they blow people's minds! People cannot believe that foods this tasty can be healthy! I've been promoting healthy living for over four decades and still wake up everyday excited to work on projects that can reach more people interested in achieving optimal health. As you know, the raw vegan lifestyle helps people, animals and the planet.

As more and more people awaken to planet-friendly living, the more excited I get about being a part of that awakening. I don't get discouraged that it isn't happening overnight; I don't expect instant gratification. Perseverance and discipline are two of my best qualities. I move forward with increasing hope for a cruelty-free world and I envision a day when we'll achieve that.
Happy: From my observation of you over the years, I can attest to that! How is the spectrum of your reality continuing to expand? READ MORE
 
 
Make a DifferenceBy Cherie Soria

CALIFORNIA ACTION FOR ALMONDS
The United States Department of Agriculture Marketing Service Rule published on March 30, 2007 requires that California almonds sold in the U.S. after September 1, 2007 be pasteurized or gassed. This mandated treatment changes the quality of almonds as a raw food. The "raw" California almonds you see on your grocery store shelf have been gassed or pasteurized, but this is not revealed on the label. This is an outrage to consumers who choose organic almonds for their health and flavor benefits. In this case, the USDA seeks authority to require all fresh produce to be gassed, irradiated, pasteurized or processed in some way before sale to consumers. Please consider supporting California's almond grower plaintiffs and the legal team fighting to reverse the rule by making a donation. See the Actions for Almonds website for details.
 
 
 
Raw & Simple bookRaw & Simple - by Judita Wignall
Book Review by Gina Hudson


Judita is a graduate of Living Light Culinary Institute, and it shows in both her varied, delicious recipes and the professional appeal of the book. Judita has parlayed her education and knowledge into two beautiful books and a successful teaching career.

In Raw & Simple, Judita Wignall not only provides a guide for those just entering the raw food world, she's found a way to accommodate many different levels and lifestyles. The first and shorter portion of the book is where Judita shares with us how she stumbled upon this approach to food, and the balance it has brought to her life over time and with experience. The next informational chapter is designed to provide a simple yet solid foundation that covers many different aspects of a raw food lifestyle. While addressing topics such as nutrition and health benefits, Judita guides us towards gaining understanding of and becoming more in touch with our patterns and habits with food. She also gives us tips on making this realistic and doable. Whether one is new to this lifestyle or continuing to learn, the second section is a helpful guide to shopping, stocking your pantry, common equipment, techniques, tips and explanations. Many basics are touched upon to provide a start to the foundation, or to build upon it, for the novice to the experienced chef.

Now that we know a bit of the what and why, we move into the recipe portion of the book that gives us 100 raw, simple, nutritious, fun, and super tasty recipes. The variety of dishes ranges from breakfast drinks, cereals and even a scramble to soups, sides, starters, salads, main dishes, and last but not least, desserts! Fermented foods and beverages are also provided for those who benefit from, love the taste of, or want to learn more about the health benefits of probiotics. In the head notes of each recipe, Judita provides valuable information including serving suggestions and number of portions in the recipe. She also covers advance planning, prep times, health tips, and both raw and (occasionally cooked) variations. Judita keeps recipes simple while offering ideas and options for exploring some beneficial but less common ingredients.

Throughout this colorful, beautifully illustrated book, Judita provides us with gorgeous pictures of the recipes and suggestions about other important health factors like exercise, fresh air, and organic and local food; all promoting a well-rounded approach to health. And her main ingredient - love - certainly shines through!

Gina HudsonGina Hudson is a faculty instructor at Living Light and one of the lead instructors for the Associate Chef and Instructor course. She is an excellent teacher and especially loves teaching teachers! Gina says, "Nothing brings me greater joy than seeing the light come on in student's eyes when they discover just how much fun teaching can be. My job is to prepare them to be a confident chef and successful culinary teacher so they can go out into the world and inspire others."
 
 
Living Light Graduate Jason Wrobel has new TV Show!

Jason WrobelLiving Light graduate Jason Wrobel constantly amazes us! Last January, we did a feature on him in our newsletter and just one year later, we've learned that some of the things he was setting his sights on have manifested in his life! Jason is now the host of a new plant-based longevity TV show! Actually, we predicted his success many years ago. Here's a note he sent to Cherie to let her know about his new TV show:

"Hope this note finds you fantastic today. I wanted to let you know some awesome news in the vegan world... your prediction from seven years ago has finally come true. I am hosting a new vegan and raw food cooking show!"

The plant-based longevity TV show - How to Live to 100 - debuted on the Cooking Channel Sunday, January 6th.

Jason Wrobel dishes up a sublime fusion of food and humor as host of the new Cooking Channel show, How To Live To 100. Known as the "King of Superfoods," he adds powerful nutrient dense superfoods to many of his recipes, all designed to improve health and contribute to longevity. He shares a plethora of health tips on his new show, like the importance of staying hydrated, how mineral rich foods help reduce sugar cravings, how to create healthy meal plans and tips on making nutrient dense substitutions in recipes.

We're all very proud of Jason at Living Light. Be sure to catch the show, and tell all of your friends about it. Raw food on TV - super yay!

Here's an easy recipe for Cilantro Lime Pesto from the show:

Cilantro Lime Pesto
* 2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish
* 3/4 cup extra-virgin olive oil, preferably cold pressed
* 1/2 cup fresh cilantro leaves
* 1/2 cup pine nuts, plus more for garnish
* 3 tablespoons fresh lime juice
* 1 tablespoon minced garlic
* 2 teaspoons nama shoyu or tamari
* 1/2 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* Pinch cayenne pepper
* Hemp seeds, for garnish

Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts. Serve with your favorite raw pasta or kelp noodles.
 
 
December Employee of the Month: Terilynn Epperson
Terilynn EppersonLiving Light is extremely pleased to honor Executive Assistant, Terilynn Epperson, as our December Employee of the Month. Terilynn is highly respected and appreciated by students, staff, and managers. She is a great multitasker; doing a variety of tasks from editing and producing educational videos to keeping the executive office running smoothly and efficiently.

Terilynn is also a Gourmet Raw Food Chef graduate and teaches a number of different classes at Living Light. She is intelligent, focused, self-motivated, and very dedicated to the success of Living Light and our students. Among the many accolades we hear from her coworkers is her nurturing and supportive attitude. She has a bright smile and is always willing to help others, no matter how busy she is.

Terilynn first came to Living Light two years ago, as a student of the Gourmet Chef program. She knew immediately that this was the place she wanted to live and work and she never looked back. Now, her husband Cory is our Inn Supervisor and her kids are happily enjoying life on the coast.

Terilynn appreciates the love and support Living Light provides staff including supplying employees with an organic raw vegan meal everyday. She loves dogs, nature, music, gardening, and connecting with people. Terilynn is also an actress and recently performed in a Mendocino Theater Company production of Lettice and Lovage.

We are grateful that Terilynn is part of the Living Light family and that is why we are acknowledging her as our Employee of the Month of December. We love and appreciate you, Terilynn!

Cherie Soria, Dan Ladermann, Executive Directors
 
 
 
Recipes from Living Light
Soy-Ginger-Glazed Cashew-Sesame Tofu
Soy Ginger Glazed Cashew Sesame TofuFirst, make the tofu:
Cashew-Sesame Tofu

from Raw Food For Dummies

Yield: 12 servings


1 cup raw cashews

1 tablespoon agar agar flakes in 1/4 cup filtered water

1/2 cup boiling filtered water

1 1/4 cups filtered water (or more as needed)

1/2 cup Irish moss gel

1/4 cup thick raw tahini

1 tablespoon of lemon juice

1/2 tablespoon soy lecithin powder

1/2 tablespoon light miso

1/2 teaspoon salt


1. Soak cashews in 3 cups of water for 6 to 8 hours. Drain and rinse.


2. Put the soaked agar agar into an electric hot pot with the boiling water and whisk constantly until the liquid is clear and very smooth, no clumps. Allow to cool slightly. Do not allow the mixture to get cold or firm.


3. While the agar agar is cooling, put the 1 1/4 cups filtered water into a high-performance blender along with the Irish moss gel, tahini, lemon juice, lecithin powder, miso, and salt. Blend until completely smooth. Add more water if needed to create a very thick cream.


4. While the blender is running, slowly add the cooked, slightly cooled agar agar through the hole in the lid.


5. Pour the mixture into a 9-inch square springform pan or a similar size container(s) so your tofu is about 3/4-inch to 1-inch thick. Refrigerate for about 3 hours.

Note: Store this tofu in a glass jar in the refrigerator for up to 1 week.

Tip: This version of tofu is so versatile. Cut it into cubes and add it to soups. Slice it into slabs and then glaze or marinate it; teriyaki sauce is especially good. Warm it briefly in the dehydrator before serving to warm and intensify the flavor.

Tip: If you can only find powdered agar agar, substitute 1 teaspoon of powder for 1 tablespoon flakes. You can find agar agar and Irish moss gel at the Living Light Marketplace.


Then, make the glaze and combine:

Soy Ginger Glaze
1/4 cup unpasteurized tamari
1/4 cup sesame oil
2 tablespoons coconut palm sugar or evaporated cane sugar
1 1/2 tablespoons lemon juice
1 tablespoon onion powder
2 teaspoons grated fresh ginger
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground black pepper
1 1/2 teaspoons pureed garlic (about 3 cloves)

2 quarts Cashew-Sesame Tofu (full recipe yield)

1. Combine all ingredients except tofu in a high-performance blender and blend until smooth.

2. Place the mixture in an uncovered glass jar in the dehydrator at 105 degrees and dehydrate overnight, or at least 8 hours, to thicken and intensify the flavor.

3. Cut firm tofu into cubes or 6 slabs. Coat with the glaze on all sides and place on a nonstick sheet in the dehydrator set at 125 degrees for 1 to 2 hours to warm and intensify the flavor.

Note: Make the tofu at least 3 hours in advance and put it in the fridge to chill and become firm. Feel free to make the tofu further ahead if needed; it will last in a sealed container in the fridge for up to 4 days. The Soy Ginger Glaze has a much longer life span. It keeps well in a sealed glass jar for up to 2 weeks or frozen for 2 months.
 
 
 
Let's Get Social
So Many Great Ways to Keep in Touch with Living Light!
 
Chef Cherie SoriaWe 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
RawFoodForDummies

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 Food for Thought, by Cherie Soria. 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
301-B North Main Street
Fort Bragg, California 95437
United States
(707) 964-2420