Living Light Community Newsletter -- July 14, 2005

[Guest guest]

*Living Light Community Newsletter -- July 14, 2005

 

*In this newsletter you will find information about happenings and events

related to the raw food diet and healthful living. If you find it

interesting, please share it with others by forwarding it on.

 

1. The shocking truth about parsley! And, a great recipe for Green Juice

that is high in calcium and protein.

 

2. The Vibrant Living Expo and Grand Opening of the new Living Light Center

August 18-21 with Viktoras Kulvinskas and other illustrious speakers and

chefs in the field of healthful living!

 

3. An update on the latest adventures of Raw Hero/Adventurer, Doug Walsh, as

he hikes over 3,000 miles along the Continental Divide with only raw foods

to nourish him.

 

4. Raw Nutritional Science course with Dr. Doug Graham and Professor

Rozalind Gruben Graham set for August 17-18. This is the beginning of

something big!

 

5. Special 4-hour workshop with Viktoras Kulvinskas, the father of the

modern day Living-Foods movement, August 22, following the Vibrant living

Expo and Grand opening of the Living Light Center.

 

6. Rawstock is August 26-29. Receive a $20 voucher toward registration!

 

7. The inaugural Living Light Culinary Arts Institute Associate Chef

Training course has graduated! Hear what a few Living Light grads are up to

these days.

 

8. Employment positions available with Living Light International at the

beautiful new Living Light Center on the coast of northern California.

 

And now...the rest of the story

 

1. *Parsley is a great herb and useful in many ways*. We know it is high in

vitamin C and that it freshens breath. However, in large quantities, such as

juice, *parsley actually reduces the amount of calcium available for

absorption*! It contains an extremely concentrated source of oxalates which

bind with calcium greatly reducing its bioavailability. Parsley contains

about 1700 mg oxalic acid per 100 gms - almost double the concentration of

oxalic acid in spinach (around 900 mg per 100 gms). If, for example, you add

a bunch of parsley to your green juice, along with kale, which is an

excellent source of highly bioavailable calcium, it could negatively impact

the usability of it's calcium. This would not be a huge issue if total

calcium content of the diet is high, but if we are hoping to boost calcium

intake with a green juice, we would defeat our purpose. The same is true of

Swiss chard and beet greens and to a lesser extent, spinach. Here is a great

recipe for green juice that is high in calcium and protein:

Green Power Juice

Yield: 3 - 4 cups (2 servings)

 

1 bunch kale (8 to 12 ounces)

1/2 head Romaine lettuce (8 to 12 ounces)

1 cucumber, halved lengthwise

4 ribs celery

1 lemon, peeled

 

1. Juice all of the ingredients.

2. Serve immediately.

 

*2. August 18-21 is the Vibrant Living Expo AND the official Grand Opening

Celebration of the new Living Light

Center!<http://www.rawfoodchef.com/html/grand_opening_celebration.html>

* Many of our illustrious friends and former graduates will be here. Join

Living Light directors, Cherie Soria and Dan Ladermann along with Nomi

Shannon, Viktoras Kulvinskas, Dr. Douglas Graham, Professor Rozalind Gruben

Graham, Dr. Jameth Sheridan, The Boutenko Family, Shantree and Lorena, Dr.

Ruza Bogdanovich, Elaina Love, Victoria Jayne, Jean Marie Fayat, Matt

Samuelson, our entire Living Light team, including Alicia Ojeda, Patricia

Hoskins, and Kristin Suratt, and many other " rawkers and shakers " .

 

*We plan an outstanding program of speakers, culinary classes, wellness

presentations, a vendor and information court, fun activities, fitness and

dance classes, a big party, music, and great food (naturally)! *We can't

wait to show-off what we have created for the raw community! We are very

proud and happy to share it with you and hope that you will make it a

priority to come out and celebrate with us. Witness and experience the

culinary genius of the Living Light Team and sample the organic raw cuisine

in out new gourmet deli and juice bar. The daily rate is a minimal $45 per

day for access to all the speakers and culinary programs and only $100 for

all three days if you register this month.

 

*Yes, there are great accommodations here in Fort Bragg, California -- both

beachfront and wilderness camping; great B & B's and hotels* within walking

distance of the Living Light Center. The drive here from anywhere is

beautiful -- through wine country and redwood forests to an amazingly

beautiful stretch of Mendocino coastline -- it is breathtaking beauty. How

lucky we are to live here and how happy we are to share it with you. You

will find an accommodation list on the web site.

 

*There are lots of things to do on the northern California coast in

August,*including kayaking, diving, beach combing, vineyards and

organic farm tours,

natural hot springs, hiking in the redwoods, art galleries, fine vegetarian

dining, and much more.

 

*3. Our raw hero/adventurer, Doug Walsh, is currently in Montana on his

3,000-mile raw hike along the Continental Divide and* sharing his

experiences/photo journal via email. He is thriving on a 100% raw food diet

while walking 25 to 30 miles a day through wilderness. Word is getting out

about it -- he has met two people so far that asked if he is " that raw food

guy " . This is capturing the attention of America! So far, he has not lost

any weight and is getting stronger -- after 3 months of hiking in often

extreme conditions... over difficult terrain. You can read about his amazing

adventures through deserts, river crossings, and snow covered mountains at

www.rawhike.com <http:///>.

 

*4. EXTRA EXTRA!! Preceding the Grand Opening Celebration of the new Living

Light Center is a 2-day certification course in Basic Raw Nutritional

Science with Dr. Doug Graham and Professor Rozalind, Gruben Graham. *This is

a course of study that we have been planning for 3 years and we are very

happy to offer it to the world! (See the bottom of this email bulletin for

more details.)

 

5. *EXTRA EXTRA EXTRA!!* The Father if the modern day Living Food Movement,

Viktoras Kulvinskas will be honored with a Lifetime Achievement Award. Join

us in honoring this amazing individual who has touched the lives of so many!

Viktoras will be presenting a 4-hour seminar following the Expo, on Monday

August 22 from 9 to 1 PM. Contribution: $45.

 

6. Rawstock follows the Grand Opening of the new Living Light Center the

week-end of August 26-29 and is only a 2-hour drive from Fort Bragg.

Register for the Grand Opening of the Living Light Center and receive a $20

voucher toward your registration fee for Rawstock!

 

*7. The second group of Living Light Culinary Arts Institute Associate Chef

Training students are set to graduate* *and set the world unfire! *They will

join the hundreds of other outstanding Living Light certified associate

chefs who are spreading the love and good food throughout the world! Most of

the students plan to stay for the Catering and Food Design class and for

Ethnic Flavors in Recipe Development. Our next outstanding class will begin

September 9. Living Light grads make healthy living delicious! Sign-up today

to reserve you space -- Call 707-964-2420 or visit www.rawfoodchef.com<http:///>

 

*Living Light Chef Chad Sarno* is in the news again...he and his brother

Derick are opening the Mizuna Café and Market. The Sarno brothers hope to

revive the kitchen table as the center of pleasure within culture and

community, promoting ecologically sound food production and stewardship of

the land at both the farm and the future café and market.

 

Living Light Chef Jenny Cornbleet is about to launch her first raw food book

this fall, " Raw Foods Made easy for One of Two People " . Jenny, a former

school teacher and popular celebrity chef is currently teaching the

Instructor Training segment at Living Light and has collaborated with Cherie

Soria in the creation of continuing education materials for Living Light

instructor grads.

 

*Living Light Chef Elaina Love* is currently living in San Francisco

offering personal consultations and running detox classes. She does large

catering events for David Wolfe and returns to Living Light to help teach

the Catering Class and Food design Classes with Executive Chef Alicia Ojeda.

 

*Living Light Chef Matt Samuelson*, has taken a job as executive chef at a

new restaurant soon to open in Santa Cruz California.

 

*8. Living Light is growing exponentially! We are now offering more

employment opportunities and working internships.* Many raw food enthusiasts

have moved here to work with us and we have opportunities for even more!

Living Light needs good people to work in our deli as chefs and cashiers and

Living Light Culinary Arts Institute has working internships available for

those who have completed the LLCAI Associate Chef Training and are

interested in supporting our culinary trainings in various ways including

helping with food production and learning about kitchen management. Any of

these opportunities can lead to other positions with Living Light.

 

More about the latest offering at Living Light

*Introduction to Basic Raw Nutritional Science --

August 17-18

*A 15-hour course with Dr. Douglas Graham and Professor Rozalind Gruben

Graham, and hosted by Living Light Culinary Arts Institute

 

Discover answers to questions like:

**

 

- *What are Carbohydrates and why do we need them?*

- *Why is Fiber important? *

- *How much Protein do we really need? *

- *What are the best sources of fats and how are they effected by

cooking? *

- *How can we be sure we are getting enough vitamins? *

- *How are minerals effected by heat?*

- *What are our best sources of water? *

- *How do we know our individual healthy body weight?*

 

**

*This course is open to the public and is a prerequisite to other courses

that will culminate in the award of Diplomat of Raw Nutritional Science &

Culinary Arts

 

$595 (Early Bird Special $545)

 

Call 707-964-2420 for more information or to register and receive the Early

Bird discount.

 

For more information about the Grand Opening Celebration click

here<http://www.rawfoodchef.com/html/grand_opening_celebration.html>or

call Kristin at 707-964-2420 or email

Kristin

 

For information about upcoming classes with Living Light Culinary Arts

Institute call 707-964-2420 or visit www.rawfoodchef.com <http:///>*