Pssst! Did you know?
The Raw Rocks! Tour includes three FUNdamentals of Raw Living Foods™ courses this year! Take our beginning course in your area. (Required for all Living Light culinary certification programs.)
* RESTON, VA (Washington, D.C. area) West Market Community Association - JULY 13
* FORT LAUDERDALE, FL The Legacy Companies - JULY 20
* PORTLAND, OR East West College of Healing Arts - AUG.17
Pass the word to your family and friends—Raw Rocks!
Cherie and Dan will be presenters at the 2nd Annual Ann Wigmore Living Food Conference in Vilnius, Lithuania, to be held September 27-29.
For more info, go to: livingann.com
Learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.
The most comprehensive study of nutrition ever conducted. While revealing that proper nutrition can have a dramatic effect on reducing and reversing these ailments as well as curbing obesity, this text calls into question the practices of many of the current dietary programs, such as the Atkins diet, that are widely popular in the West.
Order your SIGNED COPY of Raw Food for Dummies today - a Living Light exclusive.
The Raw Food Revolution Diet
The Raw Food Revolution Diet by Cherie Soria is a tried-and-true aproach to weight loss and better health. Get your copy signed by Cherie Soria.
Angel Foods is a divinely inspired, unique guide to preparing delicious, nutritious foods that come to us from the plant kingdom. From appetizers to desserts, from soups to homemade nut and seed cheeses, Angel Foods brings a cornucopia of foods to its readers.
The Raw Food Revolution Diet and Angel Foods. Buy these two books together and save $6.92
With the arrival of Raw Food for Dummies there are now three in the family of books written by Cherie Soria and friends. You can now save by buying all three together.
Acclaimed food stylist Denise Vivaldo shares tips and secrets of food styling.
"The very least you can do in your life is to figure out what you hope for. And the most you can do is live inside that hope. Not admire it from a distance but live right in it, under its roof."
- Barbara Kingsolver
John McCabe's book,
Igniting Your Life
Nutritional Science or Culinary Classes? We've Got You Covered!
What would you like to learn? Whether it’s nutritional science or culinary skills, we’ve definitely got you covered! At Living Light we offer the very best comprehensive, award-winning culinary curriculum in the world, PLUS a unique nutrition certification program developed by Drs. Rick and Karin Dina, D.C. designed to take your raw food education to a whole new level. Living Light Culinary Institute is the ONLY state licensed raw vegan culinary school in the U.S.
and coming up this August
we’re offering both science and culinary certification programs–
our full Science of Raw Food Nutrition™
series begins August 8
and Raw Culinary Arts Associate Chef and Instructor™
training starts August 10! We’ve got special discounts for both programs when you sign up by July 10! Click here for more details! Don’t miss Cherie’s recipe for Zoom Burgers with all the trimmings in this newsletter! Perfect summer fare with raw vegan flair!
SCIENCE OF RAW FOOD NUTRITION PACKAGE:
Package tuition: $3559.00
À la Carte tuition: $3927.00
Bonus savings for August 8 session only:
An additional $100 Discount PLUS a signed copy of Raw Food For Dummies by Cherie Soria and Dan Ladermann
ASSOCIATE CHEF AND INSTRUCTOR PACKAGE:
Package tuition: $4955.00
À la Carte tuition: $5477.50
Bonus savings for August 10 session only:
An additional $200 Discount PLUS a signed copy of Raw Food For Dummies by Cherie Soria and Dan Ladermann
Our enrollment advisors can help you take the next steps to a healthier, happier future.
Science of Raw Food Nutrition™
Living Light instructors, Drs. Rick and Karin Dina, D.C.
have developed our comprehensive step-by-step series of classes on the science of raw food nutrition and personally teach every class..
Improve your health with optimum raw food nutrition
Cover hot topics and demystify controversies
Learn scientific information in an easy-to-understand format
Create a solid foundation in nutritional knowledge
Focus on key nutrients: why you need them, where to get them
Discover how a plant based diet fully supports optimum health
Gain confidence and enjoy amazing health benefits immediately
Develop your abilities to teach your friends, family and clients.
BELOW: Science of Raw Food Nutrition student Kelly Anderson from Ontario, Canada was amazed that Drs. Rick and Karin Dina, D.C. were able to make complex scientific concepts simple and clear enough for even “unscientific” people to understand! The course so inspired her that she wants to return for culinary courses. Once you come to Living Light, the energy and enthusiasm of students and teachers is contagious!
Raw Culinary Arts Associate Chef and Instructor Training™
Our most popular five-course program begins with a one-day intensive that includes 18 rapid-fire culinary demos. You’ll learn a variety of techniques, including how to use equipment specific to a raw food kitchen.
Learn all the basics,
to super simple, fun recipes
for everything from appetizers
Next, enjoy a full day of hands-on, practical knife skills
to help you get ready for five action-packed days of hands-on experience
utilizing all of your new culinary skills, including recipe development and flavor balancing!
A two-day course in raw food nutrition follows, providing the solid foundation you’ll need for the final two weeks of our Raw Culinary Arts Associate Chef and Instructor™
Certification, focusing on all-around chef skills, culinary technique, recipe production and development, and finally, teaching your own culinary demo!
Now you know why thousands of students from more than 55 countries around the world have come to Living Light Culinary Institute here in Fort Bragg, California on the beautiful Mendocino coast!
BELOW: Associate Chef grad Engracia Gordon from Rotterdam, Holland shares her experience at Living Light. Ann Wigmore told Cherie that she would become a “beacon of light” in the world of raw food, and our school has continually attracted kindred spirits who share the love of health and well being with each other and take their knowledge and love out into the world.
Extra credit: We also highly recommend that you take Food Styling. Learn how to capture the beauty of your culinary creations in photographs—and unleash the unlimited potential of your unique culinary style!
We've got special discounts for both programs when you sign up by July 10!
Our enrollment advisors can help you take the next steps to a healthier, happier future. Click here to set up a personal consultation.
Raw Rocks Tour Heats Up!
Living Light Directors Dan and Cherie, those inimitable authors of Raw Food For Dummies are definitely on the go for the next few months. Lucky they are on a high raw diet! They will be at one of their very favorite vegetarian events, the North American Vegetarian Society’s annual NAVS Summerfest July 3-7. Cherie has been a popular speaker there for decades, and Dan is presenting again this year! That’s only the beginning—the tour will take them to Washington D.C., Virginia, North Carolina and Palm Beach, FL in July and to San Jose, Costa Rica, Chicago, and Portland, OR in August, then on to Toronto, Boston, New York, Europe and Asia and Australia.
Best of all, Cherie and Living Light Culinary Programs Manager Martine Lussier will be teaching FUNdamentals of Raw Living Foods™ classes three times during the tour: in the Washington, D.C. area July 13, Fort Lauderdale, FL July 20, and Portland, Oregon August 17.
Click left button to register now for FUNdamentals of Raw Living Foods™
See all the tour details here and tell your family and friends Raw Rocks!
Summer recipes from Raw Food Revolution Diet
By Cherie Soria, Brenda Davis, RD, and Vesanto Melina, MS RD
Yield: 3-4 small burgers
Unlike meat burgers, the flavor of Zoom
(short for zucchini-mushroom) Burgers
are outstanding on their own, even without all the trimmings. They can be wrapped in several leaves of romaine lettuce with lots of fresh tomatoes, thinly sliced onions, Real Tomato Ketchup, Cashew Mayonnaise
and Hot Mustard (click here for condiment recipes)
The walnut base in these burgers supplies a full day’s supply of omega-3 fatty acids, and the nutritional yeast provides a bountiful boost of B12 vitamins.
3/4 cup (185 mL) walnuts, soaked and dehydrated
1 cup (250 mL) shredded zucchini
1 tablespoon (15 mL) dark miso
1 tablespoon (15 mL) purified water
3/4 cup (185 mL) minced mushrooms
1/3 cup (80 mL) minced celery
1/4 cup (60 mL) minced red onion
2 tablespoons (30 mL) ground flaxseeds
1 1/2 tablespoons (20 mL) minced fresh parsley
1 tablespoon (15 mL) nutritional yeast flakes
1 1/2 teaspoons (7 mL) minced fresh sage
1/2 teaspoon (2 mL) salt
1 clove garlic, crushed
1/4 teaspoon (1 mL) freshly ground white pepper
1. Place 1/2 cup (120 mL) of the walnuts in a food processor fitted with the S blade and grind them into a powder. Add the zucchini and pulse to mix. (Do not overprocess; the mixture should have a little texture.) Transfer to a large bowl.
2. Mince the remaining walnuts by hand or coarsely grind them by pulsing them in the food processor.
3. Place the miso and water in a small bowl, and stir them together with a fork to form a loose paste. Add the paste and all of the remaining ingredients to the zucchini mixture and stir well.
4. Form 3–4 small burger patties, each about 1/2 inch (1 cm) thick, using approximately 1/2 cup (120 mL) of the mixture per patty. (If smaller burgers are desired, use less of the mixture).
5. Place the burgers on a dehydrator tray lined with a nonstick sheet and dehydrate them at 105 degrees F/40 degrees C for 4 hours. Turn the burgers over onto a mesh screen (without a nonstick sheet) and continue dehydrating for 2–8 hours longer, or until the outside is crusty and the inside is moist and chewy.
6. Stored in an airtight container in the refrigerator, Zoom Burgers will keep for up to 3 days.