Posts tagged ‘raw food lifestyle’
With the Dina’s Science of Raw Food Nutrition™ certification series beginning May 25, I thought it might be a good time to share some special green juices from Karin Dina, D.C. Don’t forget, any class at Living Light is discounted by 15% until May 15!
I’m constantly coming up with ideas about how to enjoy more green juice. I love developing new green juice recipes and am continually amazed at the nutrient content of even the simplest of green juices.
Here is a green juice recipe for people who enjoy a lighter flavored green juice:
5 stalks of celery (12″ long), 1 medium lemon, peeled, 1 medium cucumber, 8″ long
Makes about 2 cups of juice. The ingredients for this juice contain 198 mg of calcium, 2 mg of iron, 1 mg of zinc, and 81 mg of magnesium.
For people who enjoy the flavor of dandelion greens (a great Spring tonic), a dark green juice recipe:
- 5 stalks of celery (12″ long)
- 1 lemon, peeled
- 1 medium cucumber, 8″ long
- 3 cups frisée greens (curly endive)
- 5 cups dandelion greens
Makes about 3 cups of juice. The ingredients in this juice contain 790 mg of calcium, almost 12 mg of iron, 3.4 mg of zinc, and almost 203 mg of magnesium. As one can see, the dandelion greens and frisée greens contribute quite a bit of calcium and iron to this juice when compared to the light green juice recipe. These numbers are impressive when compared to the adult daily values for these nutrients!
Living Light faculty instructors Dr. Rick Dina, D.C. and Dr. Karin Dina, D.C. have created an exceptional curriculum on the science of raw food nutrition, which includes a comprehensive 5-course series of classes that will answer all your questions about the raw food diet and how it measures up with other popular diets.
Our Advanced Raw Food Nutrition Health Educator™ package is highly recommended for both health educators and raw food chefs alike, and is perfect for anyone who plans to live the lifestyle or teach the benefits of raw and living foods to others. And the best news is that the next complete session begins May 25!
Gain the confidence you need in scientific-based knowledge, and be able to share the information with authority and accuracy!
For more information about the Science of Raw Food Nutrition series of classes (discounted until May 15) Call our enrollment department at 707-964-2420 or Click here
When we imagine a new life for ourselves – one that is in alignment with our core values as well as our hopes and dreams, it might seem as though the steps to reaching our goals are steep, if not impossible. The future stretches out; we have our daily round of responsibilities and must do lists. How do we take the first steps to making our dreams a reality? This is a question that comes up every day at Living Light. Our enrollment advisors, Mary Elizabeth and Amanda, talk to eager students from around the globe and hear many fascinating stories. The great part is that we help many of those who call our office find a way to take those first steps to success by attending our school. They are inspired to weave their dreams and plans together and make what seemed like far off possibilities a reality – often very quickly.
Our graduate success stories are truly amazing, and its encouraging to see that even those students who have completed only our first level certification, Raw Culinary Arts Associate Chef and Instructor Training™ are already moving forward with new careers! Next associate chef session begins May 25, and we have a special offer when you bring a friend. Check it out here! Sometimes it’s more fun to take the first steps with someone you know.
Living Light Triple Win at Sedona Raw Living Expo!
It’s official! Dan and Cherie looked glamorous and were absolutely beaming as Living Light was acknowledged in three categories at the Sedona Raw Living Expo February 22-24, coming away with the Best Raw Chef Training Program, Best Eco Raw Company, and a special “Peer to Peer” award for Achievement in Culinary Arts Training.
As someone who has worked in the company for nearly eight years, I was so happy to see them rewarded for years and years of hard work getting the word out about a gourmet raw food diet. Cherie has been teaching vegetarian cuisine for 40 years! And finally, they’ve published a book together, too.
Raw Food For Dummies is their first collaborative writing project. Dan has been behind the scenes, behind the camera, and supporting the businesses with his tech savvy, so it’s heartening to see him in the spotlight these days, too.
Raw Rocks! Tour Rocks California Next
So now they’re in LA at the big NATURAL PRODUCTS EXPO WEST event, and will be touring the state in their mobile home – covering lots of territory in California through the month of March. It’s a nice time of year to see the state and connect with raw restaurants and healthy venues, and most of all the people. Cherie says that meeting with people in the various communities is so rewarding – everyone is excited to meet them and learn about raw food, our school, and all of the amazing things Living Light graduates are doing in the world.
Have you ever won anything? I’m trying to think if I have, and I’m not coming up with anything. I’d like to say I won the Living Light employee valentine haiku contest last year but I didn’t. Kate did. Anyhow, guess what? Living Light won “Best Culinary Arts Training” in the Best of Raw Awards at the Raw Living Expo last month. This is really cool because these awards are decided by popular vote (that’s people like you and me), rather than bestowed by some mysterious board somewhere, proving that we really and truly are the best raw culinary school there is. And we have been for fifteen years now. That’s something to be proud of. Cherie gave the keynote address for the weekend which is a great honor and something to be proud of, too. What an impressive place Living Light is – and how fortunate I feel to be a part of it!
Last Friday was my four-year anniversary of working here, speaking of being a part of it. That’s a while, for the likes of me. What’s the difference? Well – obviously – I’m much more grown up and settled than in the past. But beyond that, this company has really taken the time to work with me and find a place where I fit and can continue to be an asset and all that good stuff. And as they even continue to pay me for it; it’s a mutually beneficial relationship. Congratulations, Living Light, for being voted the best. And thanks for making me a part of the Living Light family for such a long time!
So – 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 called 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 you 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 them 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.
The past couple of days have been relatively warm and sunny – in the low 60s here on the Mendocino coast. Hardly any frost on the ground for the past two mornings, after several weeks of frost covered grass. I’m sort of obsessively monitoring the daffodils in my yard – waiting for the first golden bloom to emerge. The paperwhites I forced on my kitchen windowsill have kept me company during the cold, frosty mornings, but they are nearly finished, and I noticed that the alyssum, which appeared nearly dead as I transplanted it in a few key places last fall is popping up all over. Success! Spring is in the air, if only temporarily – but it is on the way. Hooray!
Besides bringing flowers, Spring showers and longer days, maybe thoughts of Spring cleaning – or better yet, a Spring cleanse. It is the perfect time of year to renew not only our spirits but our bodies. Drinking plenty of green juices and a adding a squeeze of lemon to fresh water first thing in the morning cleanses the liver and removes some of the sluggishness we might feel from eating some heavier foods to keep us warm and spending more time indoors during the long winter. That puts a spring in our step and the longer days motivate us to get outside and get our mojo working again!
If you’d like to know more about how to be the healthiest you can be, why not sign up for our Science of Raw Food Nutrition™ series with those inimitable gurus of green – the Drs. Dina! Honestly, the feedback we get from students about their classes is amazing. Drs. Rick and Karin have a way of making even the most complicated scientific information seem accessible and even fun! And they are both approachable – no question is too complicated or too simple – you’ll see! Series begins March 16!
The 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 had 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.
If 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!