Living Light International Community News September 2005

[Guest guest]

Living Light International Community News

September 2005

 

Our prayers and thoughts go out to the city of New Orleans and to all of the

communities affected by Hurricane Katrina. Many raw food and vegetarian

communities are creating events to benefit the Hurricane Relief Effort. We

encourage everyone to contribute generously to them or to your local Red

Cross (or other agencies) that are doing their best to help the people in

those communities.

 

We have so many things to report this month about crossroads in the raw

world! The new Living Light Center is an example of how far we have come!

Read about that, and two raw winter vacations, the RawHike update, up-coming

classes with Living Light, and free recipes from the Vibrant Living Expo and

RawStock--all in our Living Light Community News…

 

1. An overview of Living Light accomplishments since opening May 20.

2. Living Light Grand Opening/Vibrant Living Expo gathered raw food

speakers, authors and chefs at the Mendocino Coast.

3. Announcing the First Place Winner of the Raw Pie Contest and a surprise!!

 

4. The Second Annual Vibrant Living Expo is already on the calendar for next

year!

5. Two Vacations of a lifetime scheduled for winter 2006!

6. VegNews Magazine names RawWorld, Montezuma, Costa Rica " Among the 10 Best

Vegetarian Destinations in the World " , and the only raw vacation listed!

7. The amazing adventures of the 3000-mile Raw Hike-a-thon (less that 500

miles to go!)

8. Openings still available for the upcoming Living Light Chef Training

Series, September and October Series 2005

9. Employment opportunities for raw food enthusiasts

10. Some popular recipes from the Vibrant Living Expo and Rawstock

 

1. An Overview of Living Light Accomplishments!

Since we completed the miraculous Living Light Center building project,

including a state-of-the-art culinary school, raw gourmet deli, retail store

and offices, we have completed two full chef trainings, created a brand new

class, Ethnic Flavors, and added Dessert Tuesday to the Recipe Development

curriculum, all to the delight of our students. We have launched the

first-ever RawHike, produced the Vibrant Living Expo/Grand Opening

Celebration, catered several local events, hosted three special

workshop/seminars, and more than tripled our employees! Now we are ready to

begin our next two Chef Series in September and October! Call 707-964-2420

to sign up!

 

2. Living Light Grand Opening/Vibrant Living Expo gathered raw food

speakers, authors and chefs at the beautiful Mendocino Coast. Visitors from

all over the US, Canada, South American and as far away as Bali gathered in

Fort Bragg, CA as Living Light Center celebrated its grand opening and the

first annual Vibrant Living ExpoAugust 18-21. Attendees were awed by the

lineup of speakers, authors and culinary artists on the roster. " This is the

best thing that's ever happened in Fort Bragg, " said local resident Serafina

Andrews, " I'm in awe of all of the wonderful information available here this

weekend. " Attendees packed the popular culinary classes held at Living

Light's Culinary Arts studio and attended talks and panel discussions as

well as special workshops before and after the event. Raw Nutritional

Science, taught by Dr Doug Graham and his wife, professor Rozalind

Gruben-Graham was a hit, as were special seminars with Viktoras Kulvinskas

and Dr Walter Urban. Highlights included the presentation of a Lifetime

Achievement award to Viktoras Kulvinskas, an ice cream social with

entertainment by Julie Engfer and her troupe of raw thespians and musicians,

and a raw pie contest and auction yielding more than $900 in scholarship

funds to the Institute for Vibrant Living.

 

3. The 2005 Pie Contest was full of surprises this year. Picture this...All

six judges were in agreement, the first place winner of the 2005 Raw Pie

Contest, was Ibrahim Gencay of The Raw Bakery in New York, with his Vanilla

Bean Coconut Chocolate Cake. Ibrahim, we were told, had planned to attend

the Expo, but could not come after all, so he sent his entree anyway. But,

alas, that was not exactly true. It is true that Ibrahim's dessert was

outstanding and the judges all agreed that he was the first place winner. It

is also true that the dessert was auctioned off to the highest bidders,

earning $320 for the scholarship fund.

 

Let's start over--in the beginning there were four pie entries, all vieing

for a chance to win the scholarship to Living Light Culinary Arts institute

and $100 in cash (or so we thought). We announced the winners and auctioned

the pies off (with the help of Dr. Jameth Sheridan), fetching a total of

over $900 toward the Institute for Vibrant Living Scholarship Program. The

only problem was, the winning pie, was not actually supposed to be entered

into the contest! Ibrahim had generously donated his dessert for the auction

in support of the scholarship fund. When we called him to announce his win,

he was flabbergasted, saying he did not enter the contest and felt the prize

should go to the second place winner, VeRAWnika Clay of Sacramento,

California. VeRAWnika' pie, Earthly Delights, was now proclaimed the REAL

winner, rewarding her with a scholarship to Living Light Culinary Arts

Institute for FUNdamentals of Raw and Living Foods, valued at $440, and $100

in cash. When we called VeRAWnika to give her the good news, she said it has

been a dream of hers to attend Living Light­-dreams do come true, VeRAWnika!

 

 

We thanks Ibrahim of the Raw Bakery for his generosity! For VeRAWnika's

winning recipe and photos of all the pies, visit

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

The recipe for Ibrahim's dessert is proprietary, but you may order it at

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

 

4. Don't miss the second annual Vibrant Living Expo next year! We've set the

date for August 24th-27th, with a fantastic lineup of speakers, demos and

surprises--so mark your calendars and plan to join us in 2006!

 

A quote from Steven Gibb, director of Creative Health Institute in Michigan:

" Thanks for the wonderful time (at the Vibrant Living Expo) in Fort Bragg,

Your staff was delightful and your facility beautiful. Your event was well

organized--it's clear to me that you possess a knack for placing emphasis on

professionalism while still caring for the people. I'm very much looking

forward to next year. "

 

5. Two Vacations of a lifetime scheduled for winter 2006!

 

January 2-7, 2006 Healthy Adventure's Maiden Voyage is a magical journey!

Cruise aboard the Nantucket Clipper, a 207-ft private yacht with 51

well-equipped staterooms. This voyage will take you on a magical journey to

paradise in the U.S. and British Virgin Islands. Explore five exotic ports

of call with spectacular gourmet raw food prepared by Living Light graduate

and master chef Chad Sarno. Living Light graduate Eric Zayes is president of

Healthy Adventure, Inc. Check the website at

www.healthyadventure.com<http://www.healthyadventure.com/>,

call 561-626-3293 or email eric.

 

February 8-18, 2006 Raw World III Festival and Adventure Tour in Costa Rica,

produced by Living Light International and The Institute for Vibrant Living

and sponsored by and Food-n-Sport. Join Viktoras Kulvinskas and his lovely

wife and Dance Deva, Youkta, Cherie Soria, Dan Ladermann, Dr. Douglas

Graham, Rozalind Gruben-Graham, Juliano and many other teachers and leaders,

as you enjoy the splendor of Costa Rica. Expect fabulous raw organic

cuisine, great culinary demos, pristine beaches, a choice of luxury

accommodations or camping on the beach, waterfalls, and a community of

like-minded raw food enthusiasts. You'll be invited as a very special guest

to the Valentines Day nuptials of sweethearts Dan Ladermann & Cherie Soria.

An Essene Minister will be there to officiate at weddings, marriage vow

renewals, and commitment ceremonies on Valentines Day, so bring your sweetie

or meet one there! Massage, bodywork, yoga, natural beauty treatments, and

first class entertainment await! Visit

www.RawWorld.org<http://www.rawworld.org/>for photos, testimonials and

details about reserving a place in a tropical

oasis!

 

6. Raw World was named in VegNews as one of the 10 Best Vegetarian

Destinations in the World! It is the only raw retreat included in the list

of very popular vegetarian vacation spots. As everyone who has ever attended

RawWorld will agree...Raw World is simply heaven on earth! Visit

www.VegNews.com <http://www.vegnews.com/> to read all about it or visit

www.RawWorld.org <http://www.rawworld.org/> for photos, testimonials and

details or write info or call 707-964-2420 for more

information.

 

7. The amazing adventures of the 3000-mile Raw Hike-a-thon! Our raw hero

and adventurer, Doug Walsh, who began walking on Earth Day, still has 500

miles left of hiking over rugged mountains and across icy rivers! Healthy

Adventures, Inc. and Hippocrates Health Institute are two of the co-sponsors

of this monumental raw event, designed to spread the message of the benefits

of the raw-food diet and help with the financing of the new Living Light

Center. Follow Doug's adventure through his pictures & journal entries,

which are posted on the site www.rawhike.com <http://www.rawhike.com/> each

week. A brief recent excerpt:

 

" Finishing a 3,000 mile walk in Colorado where the trail averages over

11,000 ft. is definitely a test of one's nutritional program. I got to camp

this evening feeling about like I did when I left camp this morning. No

joke. I felt incredibly strong. And I was moving fast, flying up the hills.

The only reason I stopped hiking was that I ran out of daylight. "

 

This quote is an amazing testament to the power of a raw food diet in

strengthening the body and creating unprecedented stamina. We in the raw

world are working together in so many ways to spread the message of the

blessings and benefits of a plant-based diet. Our community is growing

exponentially as we share our extraordinary successes with the world!

 

8. Openings are still available for the last two Living Light Chef Training

Sessions of the year, September and October. Living Light Chef Training is

designed for individuals as well as chefs. Even if you have no experience in

the kitchen, you will leave feeling confident that you can wow your friends

and support your own health with delicious gourmet raw cuisine. Call

707-964-2420 or vistit www.RawFoodChef.com

 

<http://www.rawfoodchef.com/>9. There are still a few employment

opportunities for raw food enthusiasts with Living Light To Go, our raw food

to go cafe and juice bar here in Fort Bragg, CA. We need energetic, caring,

people passionate about raw foods to work at our deli counter. Chef skills

are not necessary--people skills are essential.

 

10. Enjoy a few recipes from the Living Light Grand Opening and Vibrant

Living Expo

 

*Raw Family's Favorite Green Smoothie Recipe

*Yields 1/2 a gallon of delicious smoothie

 

1/2 pound of fresh lamb's quarters, or 1/2 bunch of fresh dinosaur kale

2 ripe mangoes

2 very ripe bananas

1 quart water

 

Blend thoroughly in a Vita-Mix blender.

 

The green smoothie will keep for at least 24 hours in the fridge or cooler,

stored in a glass or high quality plastic container.

 

*Mexican-Style Seasoned Cabbage

*Recipe by Cherie Soria

Yield: 3 cups (6 servings)

 

3 cups shredded cabbage (about 1/2 head)

1/2 cup fresh peas

1/4 cup sun-dried tomato powder (sun-dried tomatoes ground to a powder in a

high powered blender)

2 green onions, thinly sliced

1 tablespoon olive oil

1 tablespoon flax oil

1 teaspoon solar-dried sea salt

1/2 teaspoon Mexican chili powder blend

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1 clove garlic, crushed

1 tomato, diced

 

1. Pulse the cabbage in a food processor outfitted with the " S " blade until

it reaches the consistency of rice.

2. Add the peas, sun-dried tomato powder, green onions, oils, salt, chili

powder, cumin, garlic, and the tomato to the cabbage, and toss gently.

3. Put the seasoned cabbage in a large glass baking dish. Put the cabbage in

a dehydrator set at 125 degrees for 30 minutes to 2 hours, or in a warmed

oven (preheated to warm and turned off) for 30 minutes prior to serving.

4. Serve immediately.

 

*Cherry Vanilla Almond Ice Cream

*Yield: 5 cups (6 servings)

 

2 cups almonds, soaked 6 to 8 hours, rinsed, and drained (see note)

2 cups purified water

1 1/2 cups cashews, soaked 4 hours, rinsed, and drained

1 cup agave nectar

2 1/4 teaspoons psyllium powder

1 1/2 teaspoons vanilla extract

1 vanilla bean, soft center only (see note)

Pinch of solar-dried sea salt

2 pints frozen cherries, rough chopped

 

1. Blend the almonds with the purified water in a high-powered blender to

make a thick almond cream. Strain the mixture through a cloth mesh bag, and

store the pulp for another recipe.

2. Blend the almond cream with the cashews and other remaining ingredients

until smooth and creamy.

3. Pour the blended mixture into a 9 by 9-inch glass baking dish or other

shallow glass container, and cover tightly. Freeze for at least four hours,

before stirring in the frozen cherries. Return to the freezer and continue

freezing for another 8 to12 hours, or until firm. Serve with an ice cream

scoop. If the ice cream is too hard, let it thaw for 5 to 10 minutes before

scooping.

4. Store in an airtight container in the freezer for up to two months.

 

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