Posts tagged ‘raw food chef’

It’s Pumpkin Season at Living Light! by kristin

We enjoyed a foggy morning here on the beautiful Mendocino coast of northern California. Dan and Cherie have returned from a five-week jaunt which took them to the northeastern United States, then off to Europe – swinging London, the canals of Amsterdam, a whirlwind tour of Berlin, a memorable Ann Wigmore memorial in chilly Lithuania, followed by a VERY long flight to hot and steamy Malaysia and finally back to home sweet home.

Day of the DeadAs usLiving Light Creamy Corn and Sweet Potato Chowder ual, there is a lot going on here at Living Light! We currently have a full class of students for our Associate Chef and Instructor training, and they are eagerly preparing for their first raw vegan culinary demos next week, under the expert tutelage of Cherie, Martine Lussier, Jennifer Cornbleet, and our Living Light staff instructors. We have some interesting local events here too, including the 2nd Annual Soup and Chili Cook-Off to benefit the Fort Bragg Food Bank (we won with our vegan, organic, gluten free Creamy Corn and Sweet Potato Chowder last year – beating out even a Lobster Bisque!

La Dia de los Muertos at Living Light Café and Marketplace

October 28 to November 1

For the fifth year, Living Light will participate in the Mendocino Coast Day of the Dead Celebration. The Day of the Dead, or La Dia de los Muertos, originated in Mexico. It celebrates our ancestors, friends, and family who have passed on. We will create a company altar, with mementos and photographs, which will be up from October 28 – November 1. Chocolate Truffles

We’re delighted to offer “A Fiesta of Chocolate”on November First: Mexican Spiced Chocolate Milk, Ancho Chili Chocolate Truffles, and Coconut Dream Bars $5.00 (includes a $5.00 coupon good toward a purchase at Living Light Marketplace). Chocolate Trio available all day while supplies last.

October 18, 2013 at 5:19 pm Leave a comment

Raw Food and Flavor Balancing by kristin

strawberry saladOne thing we love to teach at Living Light Culinary Institute is flavor balancing. We start teaching it almost immediately – in our first hands-on class, Essentials of Raw Culinary Arts.™

Raw Food Recipes: Balance Five Tastes

Flavor balancing is so important – no matter what kind of raw food recipe you create, from something with only a few ingredients, like a simple Strawberry Salad with delicate butter lettuce and herbs, to a much more complicated gourmet raw vegan dish, flavor balancing makes the tastes come alive!

Happy Living Light studentsTo create a truly wonderful raw food recipe, learning how to balance the five tastes: sweet, sour, salty, bitter, and pungent will help you  transform your dish into harmonious perfection. And there’s an extra element that some people haven’t even heard of – a term to describe the savory taste, borrowed from the Japanese language, called “umami.” There’s so much to learn about this simple concept of flavor balancing – it’s just one of the segments our students get excited about.  They love learning the simple tricks that make a huge difference! We’re proud of our raw culinary curriculum, because each step builds to the next in a logical and practical order that makes sense! We’ve been developing our teaching systems for a long time, and we know our methods make a big difference in how students learn.

Raw Food Recipes: A Visual Treat

When creating a raw food recipe, one of the main components is visual: how does the food look on the plate? How is it arranged and what is the color scheme you are using? It doesn’t have to be fancy, but it does need to appeal to the eye first. So many elements are important when creating raw vegan recipes. Food also appeals to our emotions, and so at Living Light we teach our students how to satisfy every aspect of nourishment – the body, mind, and spirit – all of our raw vegan food is “soul food”! Our Food Styling class at Living Light is another great way to truly understand the visual aspect of creating raw food recipes and why “eating with our eyes” is so important. No wonder they say that “a picture is worth a thousand words.”

Raw Food Recipes: Color and Texture Balance

Besides flavor balancing, color and mouthfeel are vital. You always want to balance colors and textures in your raw food dishes – both in an individual raw food recipe (when possible) and definitely in a complete meal – never serve several dishes with the same texture and color scheme at a meal. It’s also important to consider the region where you live, the seasonal availability of produce, and a variety of other factors.

We’d love to teach you how to make raw vegan food that’s beautiful, delicious, and bursting with nutrients. If you’d like to know more about our classes and certification programs, our enrollment advisors have all the “ingredients” you need to get started. They can help you design a program that’s perfectly balanced just for you! Call 707-964-2420 or visit RawFoodChef.com for more information.

August 16, 2013 at 3:47 pm Leave a comment

Raw Food Authors in Philadelphia

We’re excited that during their Raw Rocks Tour, Living Light Directors Cherie Soria and Dan Ladermann (authors of Raw Food For Dummies) will do a special presentation, Raw Food For Smart, Busy People at Enon Tabernacle Baptist Church from 5:00-10:00 PM July 8 in Philadelphia, PA. Tickets for non-members are $20. Register at http://rawfoodchef.com/tour/#

“We’re looking forward to connecting with an audience that will include many African Americans. We know that the African American community has faced multiple health challenges in recent years, including diabetes, high blood pressure, and heart disease. We know that a diet high in raw plant foods is a way to reverse the course of many of these health issues, and we would like to show people how to prepare simple, delicious meals that help to heal the body and truly satisfy the soul.”

~ Cherie Soria

June 28, 2013 at 3:36 pm Leave a comment

Sleep Well by mary elizabeth

sleep wellI know I’ve talked about the tarot cards Terilynn and I are making before.  Each week we draw a card from the deck and recreate it on an artist card – or re-purposed playing card.  We’ve got a lot done and are really liking where this project is taking us and where the cards are going.  We are getting into the whole genre of artists’ cards in general, actually.   In fact, she and her daughter are doing a card a day for thirty days.  Isn’t that cool?  So – Bridget and I are going to do the same next month.   Anyhow – my tarot card for this week is the nine of swords.  This card is all about guilt and remorse.  Yikes.  I’m happy to say that a pretty rigorous daily spiritual program keeps me less abused by nine-of-swordsthese feelings than I used to be.  But – the images this card in invoking for me are a little troubling.  Funny how just the memory of a feeling can powerful.  Our feelings are pretty darn strong forces in our lives, aren’t they?  Goodness.   Anyhow – a lot of the images traditionally associated with this card have to do with lying awake in bed.  Isn’t that fitting – nothing like a sleepless night to bring  on the guilt and remorse with super hero strength.  I honestly can’t remember the last time I had a sleepless night.  Age plus exercise I guess.  And maybe a pretty clear conscience.  That’s what I’m loving about this project – it’s not just about being a little creative each week – it’s also about exploring an aspect of the human condition for a minute that I may not have thought about in this way.  What will next week’s be?

salad with strawberryHere at Living Light, the foundation of all our culinary programs is our Associate Raw Food Chef and Instructor certification.  This super comprehensive training will equip you with all the skill and confidence necessary to begin a whole new life as a raw food chef.  We have a training starting in May that still has a couple spots left.  I’d hate for you to lose any sleep over the regret of letting this chance pass you by.  And – there’s some super special savings involved if you act now.  So – act now!

 

 

April 21, 2013 at 4:06 pm Leave a comment

50 by mary elizabeth

abSo – in about a month I’ll be turning fifty.  FIFTY.  I mean, it’s no big deal, and just a number, and you’re only as old as you feel, blah, blah, blah.  I get all that.  But – if fifty is indeed the possible midpoint, then I could conceivably have as much to do as I’ve already done.  Yikes!  That, dear reader, is a bit daunting.  I mean, I’ve already done a lot of the time fillers like school, college, having little kids, etc., and I’ve already got a lot of the mistakes out of the way as well, knock on wood.  So what – I have a whole lifetime’s worth of beauty and wide open possibility ahead of me?  Far out.  I guess.  What are my goals?  Do I even have any?  And are goals half-mooncalled a bucket list now?   I don’t know – maybe write another book, only this time make it one someone might actually want to read.  Is it too vague to say, “be the sort of woman I’ve always wished I were”?  Actually, vague or not, I’m sticking with that one, in hopes that all good things will naturally follow.

If you have somewhat more concrete goals, and Living Light figures into them, why wait?  We have a lot of wonderful classes coming up.  Or maybe shotsyou just want to add some living benefits to your diet.  Why not come into our Café for a wheat grass shot a couple times a week?  Or maybe you just want to read up on raw food.  We have all of Cherie’s books available in our Marketplace at a discount if you buy themeat smart all together.  Making a commitment to a more planet friendly way of eating on any level is a beautiful and noble thing.  Living Light would be honored to be a part of it.

February 25, 2013 at 9:13 am 6 comments

So Shiny by mary elizabeth

Artiste - John Atkinson GrimThe weather is so nice here in Fort Bragg right now I can’t stand it.  It’s sunny and bright and not windy – just lovely.  It’s been like this for, like, twenty four hours and already I can’t remember what a pain it was to defrost my car window for about a million mornings in a row up until now.  Everything’s beautiful today and that’s all that matters.  Valentine’s Day was lovely, too, by the way – just as I suspected it would be.  We hadpretty poppies yummy, heart-themed treats here in the office and my sweet boyfriend took me out to a lovely vegan dinner at the Ravens Restaurant at the Stanford Inn in Mendocino.  It’s funny how sometimes life seems rather dismal and then all of a sudden it seems shiny and full of potential.  I know, I know – it’s me, not life that fluctuates like that.  But still – I’m sure at least some of you can relate to what I mean.  And I’m proud to say that I’m getting better at moving through the dismal times as quickly as possible in hopes of getting to shinier ones.

shinyIf you are feeling a little dismal, why don’t you go ahead and make that call to Living Light and sign up for our next Associate Chef and Instructor training today.  We’re extending our deadline for all the super fabulous discounts we offer, so it’s not like it’s too late.  Sometimes, the way to making our days shine is by getting into action.  Procrastination is a sure-fire trick for prolonging the darkness.  At least I know it is for me and so often, taking the necessary step isn’t half so scary as I thought it would be and the next thing I know – all is well.  Try it!  Embrace the light!

February 15, 2013 at 5:17 pm 1 comment

Live Your Passion

What are you passionate about? Here at Living Light most of our students are passionate about living a healthy lifestyle, feeling energetic and inspired, and making a difference in the world. Pretty wonderful goals – we’re lucky to work among such people – they’re good role models.  Heart in the pathWe’ve found over the years that the secret ingredient for living an inspired life is always the same – it’s love. And since it’s February, the month of love, we are especially happy to welcome a new group of students – starting today. They are arriving to start at the beginning of their path to becoming raw food chefs, with the  FUNdamentals of Raw Living Foods course. It’s always an exciting day for us. Welcome beautiful people – we love you! Meanwhile, Dan and Cherie are continuing the Raw Rocks Tour. They are in Florida right now, but after stopping to catch us up on their latest adventures, they’ll be moving on to magical Sedona, Arizona and the Raw Living Expo, rawlivingexpowhere Cherie will be a keynote speaker, and Dan and Cherie will do a talk, a culinary demo, and a special workshop on how to create a successful raw food business in today’s economy.Love apple We’ll be raffling a few tickets to the Raw Living Expo very soon, so stay tuned to our Raw Food For Dummies  Facebook page and look for an upcoming bulletin to enter for your chance to win! Exciting times here at the school and on the road. Don’t forget, it’s never too late to Live your passion at Living Light!

February 8, 2013 at 4:11 pm Leave a comment

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  • We’ve Got a New Blog URL November 22, 2013
    Hi Everybody – Just a quick post to let you know that our RawFoodChefBlog has a new url – it is now hosted on our website at RawFoodChef.com/blog We’ve set up a site redirect on this blog so you can still keep up with all the happenings at Living Light, and you can subscribe to […]
  • It’s Pumpkin Season at Living Light! by kristin October 19, 2013
    We enjoyed a foggy morning here on the beautiful Mendocino coast of northern California. Dan and Cherie have returned from a five-week jaunt which took them to the northeastern United States, then off to Europe – swinging London, the canals of Amsterdam, a whirlwind tour of Berlin, a memorable Ann Wigmore memorial in chilly Lithuania, […]
  • Raw Food and Flavor Balancing by kristin August 16, 2013
    One thing we love to teach at Living Light Culinary Institute is flavor balancing. We start teaching it almost immediately – in our first hands-on class, Essentials of Raw Culinary Arts.™ Raw Food Recipes: Balance Five Tastes Flavor balancing is so important – no matter what kind of raw food recipe you create, from something […]