Living Light Community Newsletter -- July 30, 2005

[Guest guest]

*Living Light Community Newsletter -- July 30, 2005

 

*In this edition of the Living Light Community News you will find exciting

up-to-date information about Living Light activities and *FREE RECIPES* from

the new Living Light *Ethnic Flavors* class -- including Biscotti!

 

1. *This is the last week-end to receive the early bird discount for the

Grand Opening of the new Living Light Center and Vibrant Living Expo. *We

now have six venues of top speakers and leaders in the raw community! *Come

and help us honor Viktoras Kulvinskas with a Lifetime Achievement Award.

 

*2. *Dr. Douglas Graham and Professor Rozalind Gruben-Graham* will offer a

stimulating 15-hour certification course, Introduction to Basic Raw

Nutritional Science, August 17-18 at the Living Light Center to kick-off the

celebration/expo!

 

3. *Viktoras Kulvinskas and Dr. Walter Urban* will both offer seminars

immediately following the Grand Opening, so stay on the coast playing,

learning and celebrating before going to Rawstock the following week-end!

 

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

 

5. *Follow Raw hero/adventurer, Doug Walsh, on his 3,000-mile raw hike along

the Continental Divide *and his with encounters with Grizzly bears and

mosquitoes! (The mosquitos are the worst!)

 

6. *Read about the experiences of some of our July 2005 graduates of Living

Light Associate Chef Training *course, including raw food enthusiasts from

Iceland, Israel, Japan, Omen (in the Middle East), Latin America, and all

over the U.S.

 

7. * Living Light now has openings for Work Study positions* in our

state-of-the-art raw food production kitchen, Living Light Cuisine To Go.

 

8. *NEW RECIPES *from our *Ethnic Flavors *graduates!

 

*The Living News Community Newsletter

 

*1. *This is the last week-end to receive the early bird discount for the

Grand Opening of the new Living Light Center. The regular price for the

3-day event with unlimited access to all the talks and culinary classes is

$120. Register before Monday and receive $20 off PLUS a $20 voucher off the

ticket price for Rawstock the following week-end!

 

The Grand Opening Celebration of the new Living Light Center has grown into

a Giant Health Expo -- so mark Rawgust 18-21 on your calender! *The

Institute for Vibrant Living, producers of the biggest Raw Food Expo to date

(San Francisco 1999) is co producer a Health Expo in conjunction with the

Living Light Grand Opening! Join Living Light directors, Cherie Soria and

Dan Ladermann along with the father of the modern living food movement,

Viktoras Kulvinskas, The " Raw Gourmet " Nomi Shannon, Dr. Douglas Graham,

Professor Rozalind Gruben-Graham, Dr. Jameth Sheridan, The Boutenko Family,

Dr. Tim Trader, Dr. Ruza Bogdanovich, Dr. Walter Urban, Victoria Jayne, and

of course, the mother of raw gourmet raw cuisine, Cherie Soria.

 

This has grown into a major health expo with six venues of top speakers and

leaders in the raw community and beyond! Come and help us honor Viktoras

Kulvinskas with a Lifetime Achievement Award. Viktoras has devoted his life

to spreading the message about the health benefits of the raw living foods

diet and inspired thousands of people. Viktoras was instrumental in

motivating Cherie Soria to start Living Light.

 

2. *Dr. Doug Graham and Professor Rozalind Gruben-Graham will kick-off the

celebration of the new Living Light Center with a 2-day certification course

in Basic Raw Nutritional Science. *This dynamic duo makes the science of

nutrition fascinating. One student commented, " The ever enchanting Rozi has

the uncanny ability to make science spellbinding! " 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! Introduction to Basic Raw Nutritional Science is slated for

August 17-18 at the Living Light Center. Tuition is $595 (Early Bird Special

$545). Call Kristin at 707-964-2420 for more information or to register and

receive the Early Bird discount.

 

*3. Viktoras Kulvinskas, the father of Living Foods* and author of several

books, including the best seller, *Survival Into the 20th Century*, will

offer a 4-hour seminar on Monday, August 22, from 9 AM to 1 PM, (following

the Grand Opening) -- this is a rare opportunity to spend time with this man

who has devoted his life to teaching about health and nutrition. Vicktoras

is a dynamic and motivating speaker and always leaves us entertained and

enlightened! Tuition is only $45 in advance or $50 at the door!

 

*Health, Love and Money*, an outstanding interactive seminar with Dr. Walter

Urban, author of *Do You Have the Courage to Change* and *Integrative

Therapy: Foundation For Holistic Self Healing,* is Monday and Tuesday

evenings, August 22-23, from 6 PM until 9 PM. Tuition is $60 in advance or

$75 at the door (for both days).

 

Both seminars, immediately following the Grand Opening, will enable you to

stay on the coast playing, learning and celebrating before going to Rawstock

the next week-end!

 

4. *Rawstock III, Raw Ecstasy Jamboree is set for August 26-29*. Join top

speakers in the field of Natural Hygiene for the fourth annual event in the

apple trees of Mcdonald Farm in Sabastopol, CA (about 2 hours from the

Living Light Center). Feast on figs and other organic fruit, party, play,

dance, and learn. Receive a $20 voucher toward your registration fee of $150

when you attend the Grand Opening of the new Living Light Center!

 

5. *Follow Raw hero/adventurer, Doug Walsh is now in East Glacier, near

Glacier National Park, after 3 months of hiking. He is half-way through his

journey on his 3,000-mile raw hike along the Continental Divide.

 

Here are some excerpts from Doug's latest journal entry. " *We've been out

for nearly 3 months at this point. We passed by a group of people ...They

asked us where we were headed. We said, " Canada. " They said, " Where did you

come from? " We replied, " Mexico. " They said, " Wow! You look like it! " Guess

we need to clean up a bit when we get into East Glacier. ) "

 

" Eric and I sat down to dinner in a meadow on the east side of the Trilobite

Range. I found abundant wild onion and dandelion to add to my wraps. Just as

I was ready to dig in Eric exclaimed, " Doug, I got Grizzlies! " I really

didn't want to hear that....sure enough there they were, right on the other

side of a little knoll about 100 yards away...a mother bear and a cub. Not

good....The worst thing you can do is surprise a grizzly bear...The bears

gave a quick glance our way and... " Find out the rest of the story at

http://www.rawhike.com/hikejournal.shtml

 

6. *Congratulations to our July 2005 graduates of Living Light Associate

Chef Training *course, including raw food enthusiasts from Iceland, Israel,

Japan, Omen (in the Middle East), Latin America, and all over the U.S. Some

of the comments were, " this is the best thing I have ever done " , it was well

worth the money! " , I feel so empowered and creative now " , I thoroughly

enjoyed my stay in Ft. Bragg -- what a wonderful place to have your school!

It's perfect! "

 

The next Associate Chef Training course will begin September 9.

 

7. *Employment Opportunities and Work Study positions* with Living Light are

now available as we are expanding!

 

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

opportunities and work study programs.* Many raw food enthusiasts have moved

here to work with us and we have opportunities for even more, as well as

opportunities for several 3-month work studies positions!

 

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

our Living Light Marketplace needs retail sales associates who are

passionate about sharing products for healthy living; we need office

personnel who enjoy knowing that the work they do well is making a

difference in the world; 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.

 

*Work Study, Internships, and Employment

 

*Would you like the opportunity to work in a raw food kitchen with some of

the top raw food chefs and instructors in the world?

 

Are you a humble, loving, good-natured individual, who wants to improve your

chef skills and learn more about running a raw food service business?

 

Do you enjoy working in a community of loving beings who are passionate

about raw culinary arts?

 

Can you take at least 3 months to spend in pursuit of an opportunity that

could change your life for the better?

 

Would you like to see what it's like to spend time with the Living Light

Family of chefs and instructors and meet the students from around the globe

who come to train at the top raw culinary school in the world?

 

Would you like to spend time on the beautiful Mendocino coast of northern

California and enjoy organic gourmet raw foods with other raw food

enthusiasts from around the world?

 

*If your answer to all these questions is YES -- you are invited to apply

for long-term employment, 3-month Work Study, or Internships. (Only LLCAI

Associate Chef grads are qualified to apply for Internships.)

 

These are all *learn by doing -- and you will learn -- a lot!

 

No housing is provided, however, there are abundant housing opportunities in

the Fort Bragg area, including camping and rooms in private homes.

 

If you are interested and would like to apply, please fill out the following

questionnaire

and send it to the email or postal address below. There are a limited number

of positions available so act soon if you are interested.

 

Name:

 

Phone:

 

Email:

 

Best time to contact you:

 

Dates available:

 

Have you ever attended an event or workshop with Living Light? If yes, when

and which event or class.

Tell us why you are interested in this program.

 

Tell us why you are a good match for us.

 

What role does raw food play in your current diet?What is your background as

it relates to raw vegan cuisine?

 

What other raw food classes have you attended?

 

What was the most valuable thing you learned from other classes you have

attended?

 

I am interested in applying for

 

*___Long-term employment

*What type of employment are you interested in? (If it is non-food related,

please send your resume to patricia and call 707-964-2420

extension 12. Do not bother with the remainder of the application, since it

is food related.)

*___3-month Work Study

 

___Chef Internships. (LLCAI Associate Chef grads only)

*

Are you now working or have you ever worked as a professional chef?

 

If the answer is *yes*, please tell us more. (You may attach extra pages.)

 

Do you hope to someday work as a professional raw food chef or instructor?

____

If the answer is *yes*, please tell us more.

 

If you have no interest in becoming a professional chef or instructor, how

will you utilize the skills and information you hope to acquire?

 

What do you most want to receive from this program?

 

Please rate your ability to follow a recipe on a scale of 1 � 5 (with 5

being expert): ____Please rate your knowledge of basic measures and

equivalents on a scale of 1 � 5:

 

Please rate your knife skills on a scale of 1 � 5:____

 

Do you know how to properly operate the following?

 

- Vita-Mix or other high powered blender*____*

- Food processor and attachments*____*

- Dehydrator *____ *

- Spirilizer *____ *

- Mandoline *____ *

 

 

*Please return this application to Alicia

or Living Light Culinary Arts Institute, 301-B Main St, Fort Bragg, CA 95437

or phone Alicia at (707) 964-2420 ext. 14

 

*8. *NEW RECIPES *from our *Ethnic Flavors *graduates!

 

*Curried Carrot Soup

* Serves 12

 

5 cups carrot juice

2 cups cashews

1 cup orange juice

1/4 cup lemon juice

1/4 cup grated ginger root

2 tablespoon light miso

2 tablespoon Indian curry powder

1 teaspoon crystal salt

1/8 teaspoon cayenne

dash nutmeg

 

1. Put 2 cups of the carrot juice in the blender with the cashews and blend

until smooth and creamy, adding more carrot juice if needed.

2. Add remaining ingredients and blend again.

 

*East Indian Zucchini Dahl*Serves 6

 

SAUCE

2 tablespoons powdered sun-dried tomatoes

1/2 jalapeno pepper, minced or � teaspoon haba�ero

1 clove garlic, crushed

2 tablespoons onion, minced

1 1/2 teaspoons East Indian hot curry

1 teaspoon Mexican chili powder

1 cup spinach

1 teaspoon lemon juice

1 teaspoon ginger root, grated

1 teaspoon crystal salt

1 tablespoon raw sesame oil

-----------------------------

3 zucchini, 1/4-inch dice or finely julienned, then crosscut to form tiny

dices

1 tomato, 1/4-inch dice

 

1. Combine ingredients for sauce in a blender and blend thoroughly.

2. Mix all ingredients together, spread on a shallow dish or platter, and

put in the dehydrator at 105 degrees for 2 - 4 hours. Serve warm.

 

 

*Sprouted Quinoa Tabbouleh with Cashews*Serves 12

 

1 1/2 cups quinoa, sprouted for 24 hours (2 quarts sprouted)

1 cup parsley, minced

1 cup tomatoes, seeded and diced

1 cup cucumber, seeded and finely diced

1/2 cup seasoned cashews (see recipe)

!/4 cup olive oil

1/4 cup green onion, thinly sliced

3 cloves garlic, minced

2 tablespoons mint, minced

1/2 teaspoon garam masala

1 teaspoon crystal salt

 

Put all ingredients in a large bowl and mix by hand.

 

*Chocolate Almond Biscotti *Yield: 24 biscuits or 12 servings

 

6 cups pulp leftover from making almond milk

3 cups Rapadura

1 1/2 cup almonds, soaked for 8 hours, dehydrated, and slivered

1 1/4 cups flax meal

1 cup cacao bits

3/4 cup olive oil

1/2 cup cocoa powder

1/4 cup coconut oil

2 teaspoons almond extract

1/2 teaspoon solar-dried sea salt

 

1. Put all of the ingredients into a large bowl, and mix thoroughly with

your hands.

2. Gather the batter together to form a form loaf about 1 1/2 inches in

diameter. It will be flat on the bottom and slightly curved at the top, so

the ends will be less high than the middle.

3. To create the biscotti, slice the loaf crosswise into twenty-four

1/2-inch slices and place them on two separate dehydrator trays with twelve

on each tray. A nonstick sheet is not required.

4. Dehydrate at 125 degrees for 4 hours. After 4 hours, turn the dehydrator

down to 105 degrees and continue dehydrating for another 48 hours. Biscotti

should be firm and crisp.

5. Store in the refrigerator in an airtight container for up to 1 month, or

in the freezer for up to two months.

 

*Spaghetti Salad with Sun-dried Olives*Serves 6

 

4 zucchini, spiralized to form spaghetti-like noodles

1 1/2 cups Great Greek Olives (see recipe), pitted and slivered

1 cup tomatoes, diced

1/2 cup red bell pepper, fine julienne

1/2 cup cauliflower, cut into very small florets

1/2 cup carrots, fine julienne

1/4 cup celery, diced

1/8 cup onions, fine julienne

2 cloves garlic, pureed

2 teaspoon parsley

2 tablespoon capers

2 tablespoons fresh basil, chiffonade

2 teaspoons fresh oregano, minced

1 teaspoon crystal salt

1/2 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup olive oil

1/2 cup Pine Nut Parmesan (see basic cheese recipe)

 

1. Put all ingredients in a large bowl and toss thoroughly.

2. Place the mixture in a glass baking dish and put it in the dehydrator set

at 115 degrees for 2 hours to soften. Remove and refrigerate.

3. Serve chilled, sprinkled generously with Pine Nut Parmesan.

 

 

*Fresh Fig Dessert Pizza*Makes 1 12-inch pizza

 

*Cream Filling*1 cup cashews soaked in 1/2 cup water for 2 hours

1/4 cup pine nuts

1/4 cup agave

1 tablespoons lecithin powder

2 tablespoons water

1/2 teaspoon almond extract

 

*Dessert Pizza Crust *1 1/2 cups macadamia nuts

1/2 cup Rapadura

1/2 cups dates

1/2 teaspoon almond extract

 

*Lemon Syrup*1/2 cup agave

2 tablespoons lemon juice

 

1 pound ripe fresh figs (about 8 large or 12 medium figs) thinly sliced,

crosswise

 

1. To make the cream filling, put the soaked, well-drained cashews in the

blender the pine nuts, 1/4 cup agave, the lecithin powder, the water and 1/4

teaspoon almond extract and blend until smooth. Remove and refrigerate for 1

hour.

2. To make the dessert pizza crust, put the nuts, Rapadura, dates, and 1/2

teaspoon almond extract in a food processor and process until smooth. Set

aside.

3. To make the lemon syrup, combine 1/2 cup agave with the lemon juice and

whisk to blend.

4. To assemble the dessert, place the pizza crust mixture evenly on the

bottom of a 9-inch pizza pan and press firmly into place.

5. Spread the cream filling on top of the crust.

6. Place the figs on top of the filling in a fan design that radiates evenly

around the pizza.

7. Refrigerate the dessert for 2 hours prior to serving.

8. To serve, cut pizza into 12 pieces and drizzle the lemon syrup over the

top of the top of each piece

 

Contact Living Light International at info or phone

707-964-2420 for more information about any of our classes or events. Visit

www.RawFoodChef.com <http://www.rawfoodchef.com/> for more details or for

great on-line shopping!

 

*This is a subscription based e-mail.You may have requested to be informed

of events and activities of Living Light Culinary Arts Institute, and

special announcements that we sometimes pass on from our members. If you

would like to please send an email to info with

in the subject line.*

 

 

Living Light...

The standard for excellence in raw culinary arts.

We make healthy living delicious!

www.RawFoodChef.com <http://www.rawfoodchef.com/>