Posts tagged ‘raw food revolution’

Commitment vs. Obsession by mary elizabeth

weirwoodHave you ever become caught up in a book or television program or anything, really, that consumed you?  And even though you knew it was going to end and you were going to miss it when it did, you just couldn’t stop until it was over or used up?  According to my kindle, I am 46% of the way through the last “game of thrones” book.   And seriously, on so many levels – what a relief!   I mean, I’m enjoying them wholeheartedly and am sure that this last book will leave me hanging on a cliff of excruciating torment and I know I have to wait, like, three years for the next one.  But… I feelamanda and me like I’m giving a whole lot of my disposable time, which isn’t that much anyway, to this series.  What about trashy TV?  And writing? And art projects?  Not to mention my kids, my boyfriend and Amanda.   Oh well – 54% to go.   Look for a follow up piece on the separation anxiety I’m sure to experience when I’m done.

earth handsSometimes, we have to make a choice to put the rest of our life on hold for a greater purpose.  That’s what Living Light students do.  They come here and spend all day every day for up to nine weeks in class, preparing themselves for new lives as raw food chefs.  It’s overwhelming, and I’m so inspired by all of them.  Their commitment is commendable.  And I know that most of them, at some point, wonder if it’s all worth it or if they’ll even make it through.  But – it is and they do – hundreds of them each year.   As I’ve said before, it’s a labor of love – for themselves and for the planet.  I’m proud of our students and am honored to be a part of their commitment.


January 17, 2013 at 4:09 pm 1 comment

Peace on a Plate by mary elizabeth

Today is the start of the Memorial Day weekend.  I’m not sure what that means for me other than lots of yard sales and the permission to wear white clothes.  Although, a Google search of the holiday informed me that fewer and fewer people are following the white clothes rule and are “wearing white throughout the year”.  Well fine – go ahead, if you really want to.  Anyhow – it talked a bit about honoring those who gave their lives serving our country but basically called it the beginning of the summer season.  It’s interesting how things change.  Oh well.  The only veteran I know really well is my dad and he’s still alive and so has to wait to be honored until Veterans’ Day,  when I put my white clothes away again, by the way.   Anyhow – it’s a three day weekend for most of us Americans and that’s always nice.  It isn’t one here at Living Light, but that’s okay – we’re having one of our fun potlucks in the Admin. Office on Monday and that’s always nice, too!  So I guess, basically, I’m going to try and be mindful of our country’s history and the personal sacrifices that went along with it.  And – I’m going to rock my white pants on Monday.

Our students will be starting their Associate Chef and Instructor Training on Monday.  This two week course fine tunes their raw culinary skills and also empowers them to teach others to make their own raw food.  And that’s really what the light in Living Light is all about:  sharing the possibilities of a raw, plant based and cruelty free way of eating with the world.  As our Culinary Programs Manager, Martine Lussier, says, “Peace begins in the kitchen”.  Hey – what a great focus point for Memorial Day!    Have a deliciously peaceful weekend!

May 26, 2012 at 11:31 am 3 comments

Fresh Start by mary elizabeth

Today, Living Light graduated its first Gourmet Raw Food Chefs of 2012.  I’m always so amazed by our students.  Some of them come so far and they all leave their homes to spend six weeks (sometimes longer) with us to learn how to prepare raw vegan gourmet food.  It’s a huge commitment of both time and money, not to mention how focused and ready to be taught they have to be.  It really is a labor of love.  Anyhow – I’m so proud of them and excited to see what they go off into the world to do with their new culinary greatness.  They are leaving us with a whole new way of looking at food, ready to take that knowledge home and recreate their lives.  What an adventure.

Everyday life can get monotonous.  It can get real routine and stale.  But I’ve found that I’m better able to get out of that reality and into a more adventurous one pretty simply these days.  I’m trying to focus on myself in a positive way.  I’m enjoying my kids for who they are and am overwhelmed by the wonderful individuals they are growing into.  I’m actually remembering to be grateful for all sorts of things every day.  I’m trying to relax and trust the universe to provide the things I think I need in its own time.  I’m trying to relax and trust the people in my life to be whom and what they present themselves to be.  I guess, basically, I’m just not wasting my time worrying.  And you know what?  Every day is an opportunity to recreate ourselves.   Everyday life can be an adventure, too.

May 11, 2012 at 5:27 pm 2 comments

Laughter and Tears by hilloah

This weekend I saw a play that made me laugh, and finished a book and a movie that made me cry.  No, not cry, but blubber like a basket case.  Anyhow – the play was Same Time, Next Year.  The movie was filmed up here on the Mendocino Coast years ago,  so we’re extra endeared to the story already.  I love going to our local theater productions as the talent here is very good.  We went to dinner with friends beforehand, then to the play.  It was a lot of  fun.

The book that made me cry was Harry Potter and the Deathly Hallows.  I now have read the book five times, and seen the last movie.  I just can’t seem to help it, though, when my favorite characters die (no, not Bellatrix or Riddle).  Poor Archie had to look at me weeping and blubbering.  He thought it was a bit stupid to still be crying, so he suggested we watch a movie.  I agreed and we proceeded to watch the last movie of the Lord of the Rings.  Oops!   Again, I was crying at the end of the movie.  Yes, I have read the books and yes, I have seen the movie several times – so?!   Oh well, at least I have not lost how to feel.

If you read The Raw Food Revolution Diet even once, you might cry tears of joy. Finally, a book that explains a raw food diet in laymen’s terms and makes you hungry just reading it.  No sadness here!   At Living Light, we bring a healthy, whole food diet home.  Like the book says: Feast, Lose Weight, Gain Energy, Feel Younger!  Why not start today?

October 11, 2011 at 12:47 pm Leave a comment

Global Revolution by mary elizabeth

Here at Living Light we’re right in the middle of an Associate Chef and Instructor training and we’ve got students with us from all over the world. The countries represented include Australia, Korea, Japan, Singapore, Malaysia, Brazil, Mexico, Puerto Rico, Peru, Norway, Sweden and Canada. And of course, we’ve got students from the good, old US of A coming from both coasts, the mid, south and north wests and even some locals!  It’s quite a bunch, indicative of the global aspect of the raw food revolution!

Living Light has been in existence for over twelve years and in that time we’ve had students from over forty-five countries. Our impact on the raw food movement is immeasurable. Our founder, Cherie Soria, had a vision of making the raw food diet compatible with real life. She wanted followers to be able to take it home with them and embrace it as not only a health and planet-friendly way to eat, but a yummy one as well. She wanted them to be able to successfully introduce it to their family and friends. Her dream was to make the raw food lifestyle possible for anyone willing to learn.  She has succeeded –globally – in every sense of the word!

May 19, 2011 at 2:38 pm 2 comments

Going Raw by hilloah

Several of the people in the office have gone “Raw for 30” days. I am so proud of them! Archie and I are not going raw; however, we are reaping the benefits of some recipes. 

Mary Elizabeth found a website that gives easy raw recipes  and made a lime mousse for her and her daughter who is also going raw. Her daughter, Bridget, is thirteen years old and we all are in awe of her tenacity to stay raw – it can not be easy. They both enjoyed the mousse and said it was delicious. Archie said it sounded good; so I went to the store today to buy the ingredients and we will  try it.

 Kristin, our Marketing Director, is also going raw and brought in some “to die for” mushroom crackers. When asked for the recipes she said, “Oh! I’ve been doing this forever. Let’s see, just marinate the mushrooms and onions separately in soy sauce, soak the flax seeds overnight, add veggie scraps, parsley, miso, lemon, lime or orange, stir together, and dehydrate. Then poof,  you have it!” Ah, ok. The best things are usually accidents; guess it is time for me to start.

Have you begun your Sweet Valentine video for the Hot Raw Chef Video Recipe Contest? We can hardly wait to see them and vote!

January 11, 2011 at 6:41 pm 2 comments

Flowers, Food and Fun by hilloah

This weekend we pulled the weeds from in front of one of our gardens. We knew there were a couple of Naked Lady bulbs there so we were very careful when pulling. To our delight there were at least nine bulbs that had already poked their leaves up through the dirt!  Archie took the Mantis and tilled the ground in front and around the bulbs while I took the weeds and added to the “berm”  we’re making by the side of the road. Then I brought a wheelbarrow full of horse manure and Archie tilled that in. Then we planted Daffodil bulbs in front of the Naked Ladies. I wanted to plant some crocuses in front too, but we didn’t have any left over from last year’s planting. Ah well, it’s gonna look gorgeous!

Speaking of gorgeous, next February/March we will be having the first Recipe Book Writing, Design, and Production Workshop. Cherie Soria, our Director and author of Raw Food Revolution Diet, Denise Vivaldo, author of The Food Stylist’s Handbook, and Dianne Jacob, author of Will Write for Food, will be teaching this class. You will learn how to photograph your delicious raw dishes, how to plate them, how to write the recipes, and design and produce your own book either as an e-book or hardcover. How exciting is this?

I will be going to the Spunky Skunk Toy Store today. It’s not that I forgot my grandson’s birthday, because I didn’t. I just forgot to buy his present! I love toy stores, but I’ve never been in one like Mr. Magorium’s or the one in Home Alone 2. Man! Those are the best: planes, jets and balloons flying in the air, trains running around the whole store, a giant Christmas tree with marvelous decorations – that’s my kind of store! What will I get: Tinker toys, Lincoln Logs, or Lego’s? I have been purchasing books for him, but at age nine, perhaps it is time to get something else? Grandpa Archie and I had fun looking at all the toys available and choosing for Aiden’s birthday and Christmas and Nathan’s Christmas. I won’t say what we got in case the boys read this blog! (Hee hee!)

Mr. Magorium's Emporium

November 16, 2010 at 4:41 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 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 […]