PROGRAM GUIDE & RECIPE BOOK

Showcase Hours of Operationfor Café and Marketplace:

Friday & Sunday 8:00 a.m. - 7:00 p.m.Saturday 8:00 a.m. - 6:00 p.m.

HOT CHEFS,

COOL KITCHEN

LIVING LIGHT CHEF SHOWCASEAugust 26-28, 2011

Table of Contents

At This Year’s Chef Showcase�� � � � � � � � � � � � � � �2

Celebrity Hot Raw Chefs and Recipes�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �4

� Alicia�Ojeda�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 4� Amy�Bacheller� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9� Brian�James�Lucas�(Chef�BeLive)�� � � � 12� Cherie�Soria�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 14� Colleen�Cackowski�� � � � � � � � � � � � � � � � � � � � � � � 20� Cristina�Archila�� � � � � � � � � � � � � � � � � � � � � � � � � � � � 22� Judita�Wignall�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 24� Karin�Dina�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 26� Martine�Lussier�� � � � � � � � � � � � � � � � � � � � � � � � � � � � 27� Chef�Steph�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 30� Tina�Jo�Stephens�� � � � � � � � � � � � � � � � � � � � � � � � � � 33� Vinnette�Thompson�� � � � � � � � � � � � � � � � � � � � � 34

Why Raw Works �� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �36

Our Sponsors �� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � �40

Events & Culinary Demonstrations Schedule�� � � � � � � � � � � � � � � � �46

Maps and Floor Plan�� � � � � � � � � � � � � � � � � � � � � � � � �54

About Fort Bragg�� � � � � � � � � � � � � � � � � � � � � � � � � � � � � �56

Welcometo the Living Light Chef Showcase: Hot Chefs, Cool Kitchen!We�are�excited�to�bring�you�this�landmark�event—streamed� live� around� the� world!� We� have� an�exceptional� group� of� outstanding� hot� raw� chefs�to�provide�you�with�quality�education�and� inspi-ration!� We� encourage� you� to� take� advantage� of�the� invaluable�networking�opportunities�offered�this�weekend�as�well�as�all� the�special�events�we�have�planned�for�you�

Our�thanks�go�out�to�our�generous�sponsors,�chefs,��volunteers,�student�ambassadors,�and�of�course,�our�wonderful�Living�Light�staff,�who�have�worked�tire-lessly�to�make�this�THE�BEST�CHEF�SHOWCASE�EVER!

Living Light International�is�dedicated�to�providing�excellence�in�raw�vegan�culinary�arts�and�nutritional�education�as�well�as�the�ultimate�in�fresh,�delicious,�organic� vegan� cuisine�� Our� four� eco-friendly� busi-nesses� include� Living� Light� Culinary� Arts� Institute,�Living� Light� Café,� Living� Light� Marketplace,� and�Living�Light�Inn�

Our visionary directors,� Cherie Soria� and� Dan Ladermann,�have�been�devoted�to�creating�events�that� promote� the� raw� vegan� lifestyle� for� over� 12�years��Their�professionalism,�standard�of�excellence,�and�dedication�to�sharing�scientific�facts�vs��theories�are� visible� throughout� all� the� Living� Light� culinary�programs,� nutritional� science� curriculum,� and� spe-cial�events�such�as�this��The�same�high�standard�of�excellence� is� also� evident� in� the� professional� com-mitment� of� the� entire� Living� Light� Team�� At� Living�Light�we�say,�“Teamwork�makes�the�dream�work!”

Finally,� thanks� to�our�alumni�and�showcase�partici-pants,�and�to�everyone�participating�from�home�and�sharing� your� light� with� the� world—we� appreciate�YOU!

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Meal PlansSave�money�and�valuable�time�when�you�pre-order�delicious�raw,�vegan�food�from�the�Living�Light�Café�while�you�are�in�Fort�Bragg��We’ve�created�several�meal�plans�to�suit�your�individual�needs�-�save�up�to�21%�off�regular�cafe�prices!�(See�hand�out�for�complete�menu�options�in�your�welcome�packet)�

Your�welcome�packet�also�contains�complete�descriptions�of�all�of�our�special�classes�and�events��Since�there�are�only�a�few�spots�left�in�some�of�the�classes,�make�sure�to�sign�up�right�away�so�you�don’t�miss�anything!�

Thursday, August 25�

Take A Walk On The Wild Side: Discover Raw Green Super Foods From the Ocean!Thursday,�August�25,�2011�from�6:45am�to�11:00amClass�will�meet�promptly�at�6:30am�in�The�Company�Store�

This�adventurous�and�unique�4-hour�introduction�to�native�seaweeds�of�the�Northern�California�Coast�is�presented�by�Terry�Nieves,�owner�of�Ocean�Harvest�Sea�Vegetable�Company��Terry�is�a�raw�food�enthusiast�and�seaweed�wildcrafter,�who�offers�a�wealth�of�practical�knowledge�about�seaweeds�and�their�nutritional�values��This�is�a�popular�class�-�an�extraordinary�adventure�awaits!

Meet and Greet Celebrity Chef Panel���6:00-8:00�PMThis�is�a�very�special�opportunity�to�hear�your�favorite�chefs�discuss�a�variety�of�“hot”�topics�about�the�raw�food�lifestyle��These�discussions�can�sometimes�get�you�all�fired�up—we�don’t�call�it�Hot�Chefs,�Cool�Kitchen�for�nothing!

Friday, August 26Chef Showcase Dessert Reception���6:30�PMOn�Friday�night,�our�superb�dessert�reception�will�be�a�sensory�delight!��For�just�$35�you�can�mingle�and�network�with�former�graduates�and�our�notable�chefs�while�indulging�in�delectable�desserts�and�fine�wine�from�our�local�Mendocino�county�organic/biodynamic�winery,�Frey�Vineyards��This�absolutely�fabulous�

dessert�reception,�which�will�be�co-created�by�Vinnette�Thompson�and�Martine�Lussier,�is�simply�not�to�be�missed!�

Saturday, August 27Gala Dinner at the Ravens Restaurant���6:00-9:00�PMLiving�Light�presents�this�wildly�elegant�event�at�Stanford�Inn�(12�miles�south�of�Living�Light�in�Mendocino�)��

Check�your�packet�for�a�complete�description�of�the�scrumptious�gourmet�dinner�prepared�by�Chef�Kyle�Evans�at�the�celebrated�restaurant��Join�our�celebrity�chefs�and�your�fellow�Showcase�attendees�for�a�delicious�vegan�(you�can�order�ALL�raw)�prix�fixe�menu�at�the�celebrated�Ravens�Restaurant���Nut-free�option��is�available�

After Showcase ClassSee�complete�description�in�your�Chef�Showcase�Program

Food Styling For PhotographyTuesday�and�Wednesday,�August�30-319:00�AM�to�6:00�PM�(1�hour�no-host�lunch�break�each�day)

This�class�will�be�taught�by�Cherie�Soria�and�Denise�Vivaldo��Learn�from�the�experts�how�to�show�off�your�beautifully�presented�and�photographed�raw�culinary�creations�in�all�media,�including�your�website,�recipe�books,�brochures,�even�television��If�it’s�true�that�“Pictures�speak�a�thousand�words,”�then�well�plated�and�designed�food�photos�can�do�more�to�build�your�business�and�showcase�your�talent�than�the�best�written�description�of�your�recipes�possibly�can�

At This Year’s Chef Showcase

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1. Placethesoakedcashews,thewater,andtheprobioticpowderinahighspeedblenderandprocessuntilsmoothandcreamy.

2. Transferthecashewcheesetoamediummixingbowl,coverloosely,andplaceinwarmplacefor10-12hourstoferment.(Youcanstorecashewcheeseintherefrigeratorforuptofivedays.)

Note:IrecommendBluebonnetMilk–FreeProbioticAcidophilusplusFOSPowder,availableatmosthealthfoodstoresoronline.

Celebrity Hot Raw Chefs and Recipes

Alicia OjedaAlicia Ojeda is a classically trained professional chef whose passion for gourmet raw vegan cuisine is leading her to a transformation at both the personal and professional level. She has worked as Chef Manager at Sony Music, Executive Chef at DreamWorks Studio, Executive Chef at Living Light Culinary Institute, R&D/Production Coordinator for Roxanne’s Fine Cuisine, and as Executive Chef at Beets Café in Austin. Alicia is currently partnering with Dr. Doug Graham to put his Simply Delicious cuisine prominently on the raw culinary map. Visit Alicia at www.EZRawFood101.com or www.DriedandGoneToHeaven.com.

Jalapeño Pepper Boats Filled with Queso Amarillo on�a�bed�of�Red Cabbage Slaw�and�Creamy Ranch Dressing��|��yield:�50�pepper�halves

Cashew Cheese� 3� cups�cashews,�soaked�4-6�hours,�

rinsed�and�drained�(3¾�cups�after�soaking)

� 1� cup�warm�water,�plus�additional�water�to�thin�if�needed

� 1� probiotic�capsule�(capsule�contents�only)��or�1½�teaspoons�probiotic�powder�(see�note)

» Tip:Preparethecashewcheeseatleastonenightahead.

These spicy peppers, breaded and filled with seasoned queso, taste like fried poppers!

1. Placealltheingredientsinalargemixingbowlandmixuntilwellcombined,adjustingsaltandspicestotaste.Ifathinnerconsistencyisdesiredaddasmallamountofwater.Stirwell.

2. PlacetheQuesoAmarilloinapastrybagoutfittedwithamediumroundtip,orinare-sealeableplasticbag,inpreparationforfillingthepeppers.Refrigeratethecheese-filledbag.

Queso Amarillo� � Cashew�Cheese�(recipe�above)�� 2� teaspoons��lime�juice� 2½� teaspoons�salt,�or�to�taste� 4� tablespoons�nutritional�yeast�� ½� teaspoon�garlic�powder�or�1�small�

clove�garlic,�crushed� 1� teaspoon�chili�powder�(for�extra�

heat�use�chipotle�chili�powder)� 1� cup�loosely�packed�cilantro,�finely�

chopped� ½� teaspoon�annatto�paste�or�powder�

or�1/8�teaspoon�ground�turmeric�� � Dash�finely�minced�jalapeño�chili�or�

cayenne�

Alicia Ojeda

� � Place�½�cup�of�the�breading�mixture�into�a�shallow�bowl�or�glass�baking�dish,�to�lightly�coat�

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Alicia Ojeda

» Placethealmondsinafoodprocessorandprocesstoafinemeal.Addtheremainingingredientsandpulsetocombine.(Youcanstorethebreadingmixtureintherefrigeratorforuptotwoweeks).

» Note:use1⅓cupswholeflaxseeds,groundintoamealusingahighspeedblenderoruseaspicegrinderinsmallerbatches)

» Note:OrganicCorn,JustTomatoesBrandrecommended,groundintoapowderusingahighspeedblenderorspicegrinderinsmallerbatches.

Breading Mixture� 1¾� cups�almonds,�soaked��8�hours,�

rinsed,�drained�well�and�dehydrated�for�24�hours�

� 2� cups�ground�flax�seeds�(see�note)� ½� cup�corn�powder�(see�note)� 1� tablespoon�ground�cumin� 1� tablespoon�nutritional�yeast� 1½� teaspoons�salt

Caution:Jalapeñopeppersarehotandcanburnyourskin.Weargloveswhencuttingandworkingwiththepeppers,orrubalittleoilonyourfingertips.

1. Cutthepeppersinhalflengthwise,leavingthestemson.

2. Removetheseedsandwhitemembrane,usingamelonballerortomatoshark.

Preparing the Jalapeños� 25� large�jalapeño�chilis,�peeled,�

stems�left�on

1. Pressseveralofthejalapeñohalves,peeledsidedown,intothebreadingmixture.Pressfirmlysothebreadingadherestothepepperhalves.

Setthepeppersontoaplateorontoadehydratortraylinedwithanon-sticksheetasyoucontinueuntilallthepepperhalvesarebreaded.

Note:Ifthebreadingdoesnotstickeasilytothejalapeno,rubthemwithalittlewateroroliveoil.

2. Usingapastrybag,fillthepepperhalveswithseasonedcheese,placethembackintotheshallowbowlwiththebreadingmixture,sprinklethebreadingontopofthecheese,andplaceondehydratortraylinedwithanon-sticksheet.

3. Dehydrateat105degreesfor2-3hours.

Pepperswillkeeprefrigeratedupto3days.Storeinshallowglasscontainerlinedwithnon-bleachedparchmentpapertopreventsticking.

Servewithredcabbageslaw(seenextpage).Enjoy!

To Assemble the Jalapeno Boats:

Hot Raw Chefs and Recipes

� 2� cups,�finely�shredded�red�cabbage� ¼� cup�diced�red,�yellow�or�orange�

bell�peppers� ¼� cup�loosely�packed�cilantro�sprigs

� ½� cup�Cool�Tex�Mex�Ranch�Ranch�dressing�(below)�or�more�as�desired�

» Combineallingredients,mixwell.

Red Cabbage SlawUse�as�a�bed�for�the�Jalapeno Pepper Boats

� 1� cup�hemp�seeds�or�soaked�cashews

� 1� cup�peeled�and�chopped�zucchini�or�red�bell�pepper�

� 1� cup�water�(or�more�as�desired�)� ½� cup�lime�or�lemon�juice�� 2� tablespoons�nutritional�yeast�

flakes�(Red�Star�Vegetarian�Support�Formula)

� 1� tablespoons�minced�cilantro� ½� teaspoon�onion�powder� ½� teaspoon�garlic�powder� ½� teaspoon�dried�oregano� ½-1� teaspoon�crystal�salt� 1� pinch�black�pepper

» Placealltheingredientsexceptfortheherbsinablender.Blenduntilsmooth.

» Addtheherbsandpulse,beingcarefulnottoover-blendbecauseitwillturnyourdressinggreen.

» Storeintherefrigeratorinasealedglassjar.Dressingwillkeep7–10days.

»» Variations:Toservethisdressingasadip,decreasewaterto½cupandbesuretomakeitinadvanceasitthickenswhenitiswell-chilled.Servewithyourfavoritecrunchyvegetablesatyournextparty.

» Foranoniondipstirin¼cupdriedonionflakes.

Cool Tex Mex Ranch DressingA�whole�food�fat�dressing��|��yield:�2�cups

Our version of this classic is rich and creamy without the dairy! With hemp seeds as the base, this dressing is high in protein, vitamins and minerals, and essential fatty acids

Alicia OjedaHot Raw Chefs and Recipes

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Red Lentil ChiliGarnished�with�jalapeno,�scallions�and�cashew�sour�cream�served�with�Sweet Corn Cakes��|��serves�8

» Rinseanddrainthelentilswell.Placeina4quartmixingbowl.Prepareremainingvegetables,addingtothesproutedlentilmixture.Mixwell.Transferthemixturetoaglassbakingdish,coverwithparchmentpaperandplasticwrap,placeinthedehydratorat125degreesforatleast30minutes–thiswillhelpthevegetablemixtureto“sweat”andcreatealightbroth.

» Tomakethesauce,strainthesoakwaterfromthechiles,thenplacealltheremainingingredientsandhalfthetomatojuiceintheblenderandprocessuntilsmooth,addingtheremainingjuiceinathinsteadystreamtoemulsifythesauce.Ifadditionalliquidisneededaddwater,thentasteandadjustseasoningsasneeded.Transferthewarmedvegetablemixturetoalargemixingbowl,addChiliSauceandmixuntilwellcombined.

» Chiliisreadytoserveorcanbewarmedlongerifdesired.

» Otherwiseservechiliinabowl,garnishedwithcashewsourcream,jalapenoslicesandthinlyslicedscallionsorchivesandSweetCornCakes.

» Tostore,coolchilicompletelyandrefrigerateinanairtightclasscontainer3-5days.

» Note:Chiliisalsoyummyservedchilledtoo!

Vegetables� 8� cups�sprouted�red�lentils�(4�cups�

before�sprouting)�� 1� cup�diced�carrots� 1� cup�diced�Portobello�mushroom� 1� cup�diced�red�or�yellow�bell�pepper� 1� cup�peeled�and�diced�zucchini�or�

yellow�squash� 1½� cup�finely�minced�red�onion,�rinsed�

well�and�gently�squeezed�� ¼� cup�finely�minced�jalapeno,�without�

the�seeds� 2� cup�seeded�and�diced�tomato�

(reserve�the�seeds�and�juice�in�a�nut�milk�bag�and�squeeze�juice�from�seeds,�set�aside�for�Chili�Sauce),

� 1� cup�fresh�corn�kernels�optional

Chili Sauce� 1� cup�sun�dried�tomatoes,�soaked�

with�water�to�cover�until�softened� 1� dried�chile,�seeds�and�stem�

removed,�soaked�until�softened� 3� teaspoons�chili�powder� 1� teaspoon�Ancho�chile�powder� 1-2� cloves�garlic,�peeled� ½� jalapeno,�chopped�optional� 2½� cups�tomato�juice�� 1� tablespoon�dried�oregano� 1½� teaspoons�cumin� ½� teaspoon�coriander� 2� tablespoons�coconut�liquid�

aminos�(Simply�Coconut�brand�recommended)

� 1� teaspoon�tamarind�paste� ¼� cup�raw�apple�cider�vinegar�(Braggs�

brand�recommended)� ¼� cup�Irish�moss�gel� � Crystal�salt�to�taste

Alicia OjedaHot Raw Chefs and Recipes

•

•

•

•

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Flavorful and filling, this hearty red chili warms you up from the inside!

� 1� cup�packed�pitted�dates,�approximately�10�oz�by�weight

� ½� cup�water

» Blendthedatesandwaterinafoodprocessororblenderuntilitbecomesasmoothpaste.

Sweet Corn CakesLightly�sweet�and�flavorful,�these�cakes�are�the�perfect�pairing�with�our�Red Lentil Chili

� 2½� cups�almond�meal�(leftover�from�almond�milk)�loosely�packed

� 1� cup�golden�flax�meal,�approximately�1/3�cup�before�grinding

� ½� cup�Mila�or�chia�seed�meal� 2� tablespoons�corn�powder,�plus�extra�

for�forming�corn�cakes� 1½� teaspoons�crystal�salt� ¼� cup�olive�oil� 1� cup�sweet�corn�kernels� ¼� cup�Irish�moss�gel�� � Seeded�and�minced�jalapeno,�

optional

» Fluffthealmondmealinalargebowl,addtheflaxmeal,Mila,salt,andcornpowder.

» Tossgentlyuntilwellmixed.

» Placethefreshcorninafoodprocessoroutfittedwiththe“S”blade,pulsetobreakupthecornkernels,addtheIrishmossgelandoliveoil.Processbriefly.Addcornmixturetodryingredientsandkneaddoughuntilwellincorporated.

» Formdoughintocorncakesofdesiredsize.Dehydrateonatraylinedwithanon-sticksheet,2-3hours,invertandcontinuedryingfor1-2morehours.

» Tostoreallowtocoolcompletely,placeinanairtightcontainerandrefrigerate5-7days.

Alicia OjedaHot Raw Chefs and Recipes

8

L iving�Light�has�created�this�special�2-day�workshop�with�a�focus�on�the�art�of�food�styling�for�the�media��It�will�be�taught�by�Living�Light�Director�Cherie�

Soria�and�Denise�Vivaldo,�who�has�catered�more�than�10,000�parties�for�celebrities,�and� is� one� of� the� most� hightly� sought-after� food� stylists� in� the� business�� She�works�in�all�forms�of�media,�including�TV,�movies,�books�and�magazines��Denise�is�also�the�author�of�several�books,�including�The Food Stylists Handbook��Learn�how�to�showcase�beautifully�presented�and�photographed�culinary�creations�on�your�website,�and�in�your�recipe�books,�brochures�and�other�marketing�materials!�

It’s�true—”Pictures�speak�a�thousand�words�”�Nothing�builds�your�reputation�and�creates�an�audience�for�your�business�as�well�as�exquisitely�plated�and�designed�food�photos!

Food Styling for Photography A Special 2-day Class

Living Light

For class dates, tuition and other information:Visit RawFoodChef.com or call 707-964-2420

Living Light International, LLC 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

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Amy Bacheller

� 2� cups�dry�buckwheat�groats,�soaked�and�sprouted,�yielding�4�cups�

� 1� cup�pecans�� ½�� cup�goji�berries� ½� cup�sunflower�seeds� ½� cup�pumpkin�seeds� ½� cup�sesame�seeds� 4� large�Fuji�apples� 2� tablespoons�Lemon�juice�(one�lemon)� 8� medjool�dates,�soaked�4�hours,�

drained�and�pitted�� ¼� cup�coconut�syrup�or�honey� ½� cup�fresh�or�frozen�raspberries,�

chopped� ½� cup�shredded�dry�coconut� ½� teaspoon�Himalayan�salt� ¼� teaspoon�each�powdered�cinnamon,�

ginger,�clove�and�nutmeg� •� Young�Living�essential�oils:�Lemon,�

Frankincense,�Thieves

�COMMENTS:� •� Try�using�other�nuts�or�seeds�such�as�

almonds,�pecans�or�flax�seeds��� •� Try�using�other�fruit�such�as�

cranberries,�raisins�or�apricots��� •� Try�using�other�Young�Living�essential�

oils�such�as�Cinnamon,�Ginger,�Clove�or�Nutmeg��

1. Soakthepecans,gojiberries,sunflower,pumpkinandsesameseedsinindividualglasscontainers,overnightinwater,withthefollowingYoungLivingessentialoilsaddedtoeach:1dropLemon,1dropThieves,2dropsFrankincense.Rinseanddrainthenutsandseeds.Keepthegojisoakingliquidforlater.

2. Grateoneapple.Inafoodprocessor,fittedwiththeSblade,addthegratedapple,1tablespoonlemonjuice,thedates,andcoconutsyrup.Processuntilasmoothslurryiscreated.Ifneeded,addmoreliquidfromthegojisoakingwater.

3. AddthefollowingYoungLivingEssentialOilstotheslurry:processbrieflyandsetaside:2dropsLemon,2dropsFrankincense,2dropsThieves

4. Gratetheremaining3apples.Placeinabowlandmixwiththeremaining1tablespoonlemonjuice.Setaside.

5. Inalargemixingbowl,addthebuckwheat,pecans,seeds,Gojiberries,slurry,gratedapple,raspberries,coconut,saltandpowderedspices.Mixwelluntilallblendedtogether.

6. Spreadthebatter,dividedevenlyon4dehydratortrayslinedwithTeflexsheets.Scoreforgranolabarsorleaveasis.

7. Dehydrateat145degreesfor1hour.Reducethetemperatureto115degreesanddehydratefor6to8hours.Flipthegranolaontoameshdehydratortray,peelofftheTeflexsheetandcontinuedehydratingfor12to24hoursuntilcompletelydry.

8. Breakthegranolaapartandstoreinairtightcontainers.Thiswillkeepinthefridgeforuptothreemonths.

Celebrity Hot Raw Chef

Amy BachellerAmy Bacheller, M.Ed, NC, CMT., has almost 20 years of experience in alternative health modalities which make up her Scent From Heaven holistic healing practice. Amy is certified in aromatherapy, nutritional counseling, guided imagery, bodywork, energetic healing and raw foods. She is certified as a gourmet raw food chef/instructor from Living Light. For more information about Amy, visit www.scentfromheaven-sb.com.

Frankincense Trail Granola Yield:�4�dehydrator�trays��|��32�servings��•��Young�Living�Essential�Oils:�Lemon,�Thieves,�Frankincense

�COMMENTS:� •� Make�thicker�or�thinner�by�adding�more�or�less�water�to�the�blender�� •� Make�sweeter�by�adding�more�dates�or�a�few�drops�of�Young�Living�Stevia�extract��� •� Create�taste�variations�by�adding�one�to�two�drops�of�Young�Living�Essential�Oils�to�the����

finished�nut�milk��Try�Ginger,�Cinnamon,�Clove,�Nutmeg,�Thieves�or�Christmas�Spirit��� •� Try�using�other�nuts�or�seeds�to�make�a�variety�of�nut�milks��� •� Use�as�the�base�for�smoothies,�soups,�ice�cream,�etc��

10

� 1� cup�macadamia�nuts,�soaked�4�hours�in�3�cups�of�water�with�2�drops�of�Tangerine�and�2�drops�of�Citrus�Fresh�YLEO�

� 4� cups�purified�water� 2� pitted�dates� 1� tablespoon�coconut�flour� 2� drops�Tangerine�YLEO� 2� drops�Citrus�Fresh�YLEO� 1� Pinch�of�Himalayan�salt

1. Rinseanddrainthemacadamianuts.

2. Combinealloftheingredientsinahighpoweredblenderandprocessuntilsmooth.

3. Addtheessentialoilsandblendbriefly.

4. Toseparatethemilkfromthepulp,squeezethemixturethroughaclothmeshbagoradoublelayerofcheesecloth.Reservethepulpforrecipes,dehydrateorfreezeforlateruse.

5. Serveatroomtemperatureorchilled.Storeinasealedglassjarforuptofivedaysintherefrigerator.

Mac Nut Citrus Coconut Milk Yield:�4�cups��|��8�servings��•��Young�Living�Essential�Oils:�Tangerine�and�Citrus�Fresh

Amy Bacheller

� 1� cup�cacao�butter,�melted� 1� cup�macadamia�butter� ¼� cup�coconut�syrup� 1� tablespoon�coconut�flour� ¼� teaspoon�Himalayan�salt� •� Seeds�of�one�vanilla�bean� 4� drops�Tangerine�YLEO� 4� drops�Citrus�Fresh�YLEO� 1� cup�chopped�macadamia�nuts� ¼� cup,�plus�1�tablespoon,�coconut�

flakes,�finely�shredded

1. Combinethecacaobutter,macadamianutbutterandcoconutsyrupinahighpoweredblenderandblenduntilsmooth.

2. Addtheremainingingredients,exceptthechoppednutsandcoconutflakes,andblendbriefly.

3. Transfertoaglassbowlandstirinthechoppednutsand¼cupcoconutflakesuntilwellcoated.

4. Linea9-inchglasspanwithwaxpaper.Pourthefudgeevenlyintothepreparedglasspan.Sprinkletheremaining1tablespoonofcoconutflakesontop.

5. Chillinthefreezerforonehourorthefridgeforfourhours.Cutwhenfirm.Storeinasealedcontainerforuptoonemonthinthefreezer.

Mac Nut Citrus Coconut Fudge Yield:�2�cups��|��16�servings��•��Young�Living�Essential�Oils:�Tangerine�and�Citrus�Fresh

�COMMENTS:� •� Create�taste�variations�by�adding�using�different�Young�Living�Essential�Oils���

Try�Ginger,�Cinnamon,�Clove,�Nutmeg,�Thieves�or�Christmas�Spirit��� •� Try�using�other�nuts�or�seeds�to�make�a�variety�of�fudge���� •� Try�adding�one�cup�of�cacao�powder��

Hot Raw Chefs and Recipes

11

�COMMENTS:� •� Try�a�different�Young�Living�essential�oil�

such�as�cinnamon�or�ginger�� •� Try�using�different�nuts�such�as�Brazil�nuts��� •� Try�adding�cacao�powder�to�make�a�

chocolate�macaroon��

� 1� cup�macadamia�nuts�soaked�in�2�cups�water�with�2�drops�of�Tangerine�YLEO�and�2�drops�of�Citrus�Fresh,�YLEO

� 1� cup�coconut�flakes� ¼� cup�coconut�nectar� ¼� cup�coconut�oil,�melted� ½� vanilla�bean,�seeded� 1/8� teaspoon�Himalayan�salt� 2� drops�Tangerine�YLEO� 2� drops�Citrus�Fresh�YLEO

1. Drainthemacadamianuts.

2. Inafoodprocessor,processthemacadamianutsuntilfinelychopped.Addthecoconutflakesandprocessuntilwellcombined.

3. Addtheremainingingredients,excepttheessentialoilsandprocessbrieflytomix.

4. Addtheessentialoilsandprocessbriefly.

5. Usingasmallcookiescoop,scoopoutabout1table-spoonofdoughandplaceonadehydratortraylinedwithanonsticksheet.Repeatuntilallthedoughisused.

6. Dehydrateat115degreesfor6to8hours.Removethemacaroonsfromthenonsticksheetandcontinuetodehydrateforatotalof12to18hours.

7. Enjoywarmoutofthedehydrator.Storetheremainingmacaroonsinacoveredcontainerinthefreezerforuptosixmonths.

Mac Nut Citrus Macaroon Yield:�30�macaroons��•��Young�Living�Essential�Oils:�Tangerine�and�Citrus�Fresh

Amy Bacheller

� 1� cup�Mac�Nut�Citrus�Coconut�Milk�(see�recipe)� 1� avocado� 6� dates,�pitted�and�soaked�with�one�drop�

Tangerine�YLEO�and�one�drop�Citrus�Fresh�YLEO� ½� cup�cacao�powder,�minus�1�tablespoon� ¼� cup�macadamia�nut�butter� 1� tablespoon�coconut�flour� 1/8� teaspoon�Himalayan�salt�2�-�4� drops�of�Young�Living�Stevia�Extract,�as�needed�2�-�4� drops�Tangerine�Young�Living�essential�oil�2�-�4� drops�Citrus�Fresh�Young�Living�essential�oil

1. Drainthedates,savingtheessentialoilinfusedwater,asneeded.

2. Combineallingredients,excepttheessentialoilsandStevia,inahighpoweredblenderandblenduntilsmoothandcreamy.

3. Addthesaveddatewater,asneeded,tokeeptheblendermovingeasily.

4. AddtheStevia,totaste,andblendbriefly. 5. AddtheTangerineandCitrusFreshYLEO,totaste.

Blendinbriefly. 6. Storeinacoveredcontainerinthefridgeuptofivedays.

Mac Nut Citrus Coconut Chocolate Mousse Yield:�2�cups��|��4�servings��•��Young�Living�Essential�Oils:�Tangerine�and�Citrus�Fresh

�COMMENTS:� •� Try�a�different�Young�Living�essential�oil�such�as�cinnamon�or�ginger�� •� For�more�sweetness,�add�more�Stevia��� •� Try�1/3�cup�carob�powder�instead�of�the�cacao��It�will�be�sweeter�so�use�less�dates��� •� Try�a�combination�of�half�carob�and�half�cacao��� •� Layer�with�chopped�nuts�or�berries�for�a�parfait�� •� Put�into�a�pie�crust�for�pie�which�can�also�be�frozen��

Hot Raw Chefs and Recipes

12

Brian James Lucas (Chef BeLive)Celebrity Hot Raw Chef

Brian James Lucas (Chef BeLive)Chef BeLive is one of the pioneers of the 90’s gourmet raw food movement. He was Executive Chef and co-owner of Organica: the Living Cuisine restaurant, located in San Francisco, CA. Chef BeLive received the Number One Favorite Gourmet Raw Chef Award in Best of Raw 2010. He considers himself a “transitional” gourmet raw chef, specializing in creating raw living cuisine that tastes superb. His unique style has ensured his place in the pantheon of raw chefs. He is one of the featured chefs in Carol Alt’s new book, The Raw 50. Find him online at www.ChefBeLive.com.

Mini Raviolis��|��2�servings

» Putingredientsinablenderorfoodprocesserandblenduntilsmooth.Afterblendingwell,placeinbowl.Ifusingproteolytic“ProbioticPowder”byNCP,leaveuncoveredatroomtemperature(between70-85degrees)for6-8hours.Ifitisawarmertemperature,cultureforlesstime,checkingitoccasionallyforathedesired“bite.”IfusingRejuvelac,leaveuncoveredatsameroomtemperaturefor12-15hoursorlonger,orforlesstimeifthetemperatureiswarmer—alsocheckingitfora“bite.”

» Useinravioli,insidelasagna,orontopofpastaorpizza.

» NOTE:Theadvantagetousingtheproteolytic“ProbioticPowder”byNCPisthatsinceitisproteolyticitpredigeststhetrulyrawcashewnutsintoessentialaminoacids,fattyacidsandglucose,makingitbioavailable.YoucanusethisprobioticonanysoakednutsandseedsforthesameresultsanditisthebestprobioticIhavefoundtomakerawveganmockdairyrecipes.

Cultured Cheese � � IN�BLENDER�OR�FOOD�PROCESSOR�

UNTIL�SMOOTH�� 2� Cup�Truly�Raw�Cashews�(soak�for�4�

hrs,�rinsed�well)� ½� tablespoon�Natural�Choice�Product�

proteolytic�“Probiotic�Powder”�(at�http://tinyurl�com/3h7bfv2)�

� � OR��� ¼� cup�Rejuvelac�(Free�recipe�at�www�

ChefBeLive�com)� 1/3� cup�Water�(Spring,�Structured�or�

Filtered�water)� 1¾� teaspoon�Salt�(Himilayan,�Celtic�or�

Sea)

For Ravioli» Fortheraviolinoodlechoosezucchiniorwatermelondaikon

radish.Usevegetablepeelerormandolintocreateroundslices,asthinaspossible.

» Placeculturedcheeseinsidezucchiniandfoldintohalfmoons,shapeofravioli.Afterfinished,placeonservingplatesandaddsauceontop.

Raviolis Sauce � � IN�BLENDER�UNTIL�SMOOTH�� 1� cup�Tomatoes� ¼� cup�Green�Onions� ¼� teaspoon�Dried�Thyme� ¼� teaspoon�Dried�Minced�Onion� ¼� teaspoon�Dried�Rosemary� ½� teaspoon�Dried�Basil� 1½� teaspoon�Cold�Pressed�Mild�Olive�Oil� 2� teaspoon�Agave,�Maple�Syrup�or�4�

soaked�Medjool�Dates�(Dates�are�raw�option)

� ½� teaspoon�Salt�(Himalayan,�Celtic�or�Sea�Salt)

� � Make�cultured�cheese�from�previous�recipe

13

Brian James Lucas (Chef BeLive)

Tacos��|��4�servings

Mock Refried Beans 4�servings�

� � IN�BLENDER�OR�FOOD�PROCESSOR��� 2� cups�soaked�walnuts� ½� cup�banana� 1� avocado� 1¼� teaspoons�cumin� ¼� cup�water�(structured,�spring�or�filtered)� 1½� tablespoons�cacao�powder� ¼� teaspoon�psyllium�husk� 1¾� teaspoons�salt�(Himalayan,�Celtic,�sea)� � Blend�until�bean�consistency�

Guacamole 2�servings�

� � IN�BOWL�� 3� avocados�(mash�with�fork)� � MIX�AVOCADO�AND�FOLLOWING�

INGREDIENTS

� •� Juice�from�one�lemon�or�lime� 1� cup�chopped�cilantro� 1� cup�chopped�tomatoes� ¼� teaspoon�black�pepper� •� Add�habañero�or�cayenne�(optional)� 1¾� teaspoons�salt�(Himalayan,�Celtic,�sea)

Cultured Coconut Cashew Sour Cream 4�servings

� � BLEND�� 4� cups�coconut�meat� ½� cup�Truly�Raw�Cashews� 1� cup�coconut�water� 1� teaspoon�of�NCP�proteolytic�

“Probiotic�Powder”�(at�http://tinyurl�com/3h7bfv2)

� � OR� 1/3� cup�Rejuvelac�(recipe�available�at�

www�ChefBeLive�com�for�free)

» Justalittleassembly.

» Tomatoes,cilantroandromaineboatsaretheingredientsandthenthepreviousingredientsfrommockrefriedbeans,guacamoleandsourcream.

The taco recipe is taking romaine boats and adding mock refried beans, guacamole, a little tomato & cilantro and the sour cream.

Hot Raw Chefs and Recipes

» Putingredientsinablenderorfoodprocesserandblenduntilsmooth.Afterblendingwell,placeinbowl.Ifusingproteolytic“ProbioticPowder”byNCP,leaveuncoveredatroomtemperature(between70-85degrees)for6-8hours.Ifitisawarmertemperature,cultureforlesstime,checkingitoccasionallyforathedesired“bite.”IfusingRejuvelac,leaveuncoveredatsameroomtemperaturefor12-15hoursorlonger,orforlesstimeifthetemperatureiswarmer—alsocheckingitfora“bite.”

» NOTE:Theadvantagetousingtheproteolytic“ProbioticPowder”byNCPisthatsinceitisproteolyticitpredigeststhetrulyrawcashewnutsintoessentialaminoacids,fattyacidsandglucose,makingitbioavailable.YoucanusethisprobioticonanysoakednutsandseedsforthesameresultsanditisthebestprobioticIhavefoundtomakerawveganmockdairyrecipes.

14

Cherie Soria

� 2� cups�fresh�corn�kernels� 2� cups�small�cherry�tomatoes,�quartered�� 1½� cups�red�bell�peppers,�diced� ¼� cup�cilantro,�rough�chopped� 1-2� fresh�red�chili�peppers,�minced�or�pinch�cayenne�

pepper�� 1� tablespoon�lemon�or�lime�juice� 1� tablespoon�olive�oil�� 1� tablespoon�green�onion�thinly�sliced� 1� clove�garlic�(½�teaspoon),�pureed� ½� teaspoon�Himalayan�crystal�salt

� 1� avocado,�diced

1. Combineingredientsexceptavocadoandtoss.

2. Addavocadoandtossagaingently.

3. Servedchilled.Refrigerateinasealedglassjarforupto3days.

Celebrity Hot Raw Chef

Cherie SoriaFounder and director of Living Light Culinary Arts Institute, Cherie Soria is known as the “Mother of Gourmet Raw Cuisine.” Cherie has taught students and world-famous chefs and instructors from around the world more than 17 years. Cherie is also the author of three books, including Angel Foods: Healthy Recipes for Heavenly Bodies and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger (coauthored by Brenda Davis and Vesanto Melina). Visit www.rawfoodchef.com.

Mexican Corn & Avocado Salad Yield:�6�cups��|��serves�6

INTERNATIONAL SALAD TRIO

� ¾� cup�wild�rice,�(2�cups�of�bloomed�wild�rice)�� ¾� cup�zucchini,�diced� ½� cup�tomato,�seeded�and�diced� ½� cup�cucumber�seeded�and�diced� ½� cup�pine�nuts,�rough�chopped� ¼� cup�orange�juice� ¼� cup�lemon�juice� ¼� cup�grapes�leaves,�finely�chopped� 3� tablespoons�olive�oil� 1½� tablespoons�scallions,�thinly�sliced� 1½� tablespoons�parsley,�minced� 1½� tablespoons�dill,�minced�� 1� tablespoon�currants� 1-2� cloves�(½�teaspoon)�garlic,�pureed�½-¾� teaspoon�of�Himalayan�crystal�salt� 1½� teaspoons�fresh�oregano,�minced� ¼� teaspoon�black�pepper

» Putalltheingredientsinalargebowlandtossgently.

Greek Rice Salad Yield:�4�cups��|��serves�4-6

15

Cherie Soria

Vegetable Antipasto��|��Yield:�12�servings

Marinade� 1½� cups�orange�juice�� ¾� cup�lemon�juice� 1� cup�olive�oil� 4½� teaspoons�Italian�seasoning� 4½� teaspoons�onion�powder� 4½� teaspoons�salt� 4½� teaspoons�pureed�garlic� ½� teaspoon�powdered�mustard

1. Forthemarinade:Combineingredientsandstir.

2. Tossthevegetableswiththemarinade.

3. Putthevegetablemixtureintoglassjars,andmarinateintherefrigeratorfor8hoursorovernight.Or,dehydrateinglassjarwithlidat125degreesfor2hours.

4. Storeanairtightcontainerintherefrigeratorforupto4days.

Vegetables� 4� zucchini,�quartered�lengthwise,�then�cut�crosswise�into�

pieces�� 1� pound�green�beans,�sliced�lengthwise�� 2� cups�small�cauliflower�florets�� 2� cups�small�broccoli�florets�� 1� red�bell�pepper,�julienned�about�2�inches�long�� ½� pound�crimini�mushrooms,�sliced�(about�20)�� 1� leek,�thinly�sliced�

Hot Raw Chefs and Recipes

Coconut Cashew Cardamom Crescents��|��Yields�36�small�crescents�(serves�12)

� 1½� cup�Divine�Organics�Unsweetened�Shredded�Coconut

� 1/3� cup�Royal�Himalayan�Raw�Creamy�Cashews

� 1/3� cup�A�Taste�of�Paradise�Coconut�Oil,�room�temperature�

� 1/3� cup�Divine�Organics�Thai�Coconut�Sugar

� 1� teaspoon�ground�cardamom� ½� teaspoon�Royal�Himalayan�

Crystal�Salt

� 36� whole�Royal�Himalayan�Raw�Creamy�Cashews

1. Put1cupshreddedcoconut,alongwiththecashewsinafoodprocesserandprocessbriefly.Addthecoconutoil,coconutsugar,cardamom,andsaltandprocessuntilthemixtureisthoroughlycombinedandformsatender,stickycandy.Removethemixtureandkneadintheremainingshreddedcoconut.

2. Form32firmlypackedcrescent-shapedcandies,using1tablespoonofthemixtureforeachcandy.Pressacashewintothetopofeachcrescent.(Thegoalistoformthemintoashapesimilartotheshapeofacashew,withtallsides.)Chillfor30minutes.

3. Storeinsealedcontainerintherefrigeratorforupto2weeks.

BONUS RECIPE ••

16

� 1� cup�cashews,�soaked�for�1-2�hours� 4� cups�water�(plus�one�additional�cup,�if�needed)� 2� cups�red�bell�peppers,�seeded�and�chopped� 1� smoked�chipotle�pepper,�soaked�for�1�hour� 1� tablespoon�light�miso� 1½� teaspoons�Himalayan�crystal�salt�� 1� teaspoon�lemon�juice� 1� teaspoon�nutritional�yeast� 1� teaspoon�paprika� ½� teaspoon�onion�powder� ¼� teaspoon�smoked�paprika� ¼� teaspoon�garlic�powder� 1/8� teaspoon�white�pepper� 1� cup�tomatoes,�peeled,�seeded,�and�chopped�

1. Combinesoakedcashewswith2cupsofthewaterandblenduntilcreamy.

2. Addchoppedbellpeppers,soakedchipotlepepper,lightmiso,salt,lemonjuice,nutritionalyeast,regularandsmokedpaprika,onionpowder,garlicpowder,andwhitepepperandblendthoroughly.

3. Addthepeeled,seededtomatoes,and2morecupsoftheremainingwaterandblendagain.

4. Addadditionalwater,ifneeded,toachievethedesiredconsistency--itshouldbecreamy,likesourcream,butnotoverlythick.

5. Adjustsalt,ifneeded.ServewithadollopofPineNutandCashewSourCream(seerecipebelow.)

Creamy Red Bell Pepper Chipotle Soup��|��Yield:�8�cups��(6-8�servings)�

Cherie Soria

� ½� cup�pine�nuts� ½� cup�cashews,�soaked� ½� cup�water� 1� tablespoon�nutritional�yeast� 1� tablespoon�light�miso� 1� tablespoon�lemon�juice� 1� dash�white�pepper� 1� dash�nutmeg� 1� dash�crystal�salt

1. Tomakethesourcreamtopping,blendingredientsinablenderuntilsmooth.

2. Theleftoversourcreammaybestoredinthefridgeforuptooneweekinasealedglassjar.

Pine Nut and Cashew Sour Cream

� 4� cups�fresh�or�frozen�corn�kernels� 2� cups�freeze�dried�corn,�ground�

using�a�spice�grinder�or�blender� 2� cups�white�almond�flour�� ½� cup�coconut�butter,�warm�to�

soften� ½� cup�warm�water� ½� tablespoon�Himalayan�crystal�

salt� ½� teaspoon�cayenne�pepper� ¼� cup�onion,�minced,�rinsed,�and�

towel�blotted� 1-2� jalapeño�peppers,�seeded�and�

minced

1. Putfreshandgroundfreezedriedcorn,almondsflour,softcoconutbutter,warmwater,andsaltinafoodprocesserandprocessuntilsmooth.

2. Addthemincedonionsandjalapeñotothefoodprocesserandpulsebriefly,justtomix.Donotpuree.

3. Spreadthebatterontoa16–x16–inchdehydratortraycoveredwithanonsticksheet.Spreadthebatterabout½-inchthick.Usingadullknifeorspatula,scorethebatter4”x4”toform16squares.

4. Dehydrateat125degreesfor1hour.Flipthebreadandremovenon-sticksheet.Reducethetemperatureto105degreesanddehydrateforanother4-6hoursoruntilbreadispliablebuteasytohandlewithoutfallingapart.Servewarmwithcoconutbutterorspreadofchoice.

5. Allowtocoolthoroughlybeforestoringinasealedcontainerintherefrigeratorforupto1week.

Jalapeño Onion Corn Bread��|��Yield:�16�pieces�(serves�8)

Hot Raw Chefs and Recipes

17

� 4�� cups�fresh�corn�kernels� 1� cup�macadamia�nut�butter�� ¾� cup�freeze�dried�corn,�ground��

(a�spice�grinder�is�perfect�for�this�task)� ½� cup�finely�ground�almonds� ¼� cup�golden�flax�meal� ¼� cup�celery,�minced� ¼� cup�red�bell�pepper,�minced� 3� tablespoons�onion,�minced� 2� tablespoons�dried�shiitake�

mushrooms�powder�� 2� tablespoons�lemon�juice� 1� teaspoon�Himalayan�crystal�salt�� 1� teaspoon�onion�powder� 1� teaspoon�red�jalapeño,�seeded�and�

minced� 1� teaspoon�poultry�seasoning� ½� teaspoon�smoked�salt� 1� clove�(1/2�teaspoon)�garlic,�pureed� 1/8� teaspoon�white�pepper

1. Putthe4cupsofcorninafoodprocessorandpulsebrieflytobreakthekernelsintopieces.

2. Addremainingingredients,exceptremaining½-1cupcornkernels,andpulseagaintoblend.Donotoverprocess–itshouldnotbeapuree.

3. Spreadevenlyonadehydratorsheetanddehydratefor1hourat130degrees.Flipoverandcontinuedehydratingforanotherhour.

4.Cutthemixtureinto16equalpieces(4x4)andformeachportionintooval-shapedfritters,about½-inchthick.

5. Placethefrittersonadehydratorscreen(nonon-sticksheetrequired)inadehydratorsetat105degreesFahrenheitforanother12–18hourspriortoserving(dependingupontheamountofcrunchvs.tendernessdesired).Oncethedesiredtextureisachieved,theywillholdinthedehydratorfor4hoursat105degreeswithoutdryingouttoomuch.

6. ServewithChimichurriSauce,SweetChiliSauce,orTarterSauce(seerecipes,belowandnextpage).

Corn Fritters��|��Serves�4��(makes�16�fritters)�

� 1�� Add�2�cups�of�corn�kernels�to�the�mixture�before�forming�it�into�cakes�in�direction�#4�(below)�

� 2�� Remove�the�partially�dehydrated�mixture�from�the�dehydrator�tray�(per�directions,�above)�and�place�it�in�a�bowl��Add�2�cups�of�corn�kernels�and�knead�the�mixture�together,�by�hand��Divide�the�mixture�into�16�equal�pieces�and�form�small�round�cakes,�about�½-inch�thick�

� 3�� Place�the�cakes�back�on�the�dehydrator�screen�(no�non-stick�sheet�required)�and�continue�dehydrating�at�105�degrees�Fahrenheit�for�another�8�-12�hours�prior�to�serving�(depending�upon�the�amount�of�crunch�vs��tenderness�desired��Once�the�desired�texture�is�achieved,�they�will�hold�in�the�dehydrator�for�4�hours�at�105�degrees�without�drying�out�too�much�

� 4�� Serve�on�a�bed�of�wilted�spinach�and�top�with�Creamy�Dill�Sauce,�or�Chimichurri�Sauce�

Variation: Corn Cakes

� 1� cup�fresh�parsley�(packed)� 1� cup�fresh�cilantro�(packed)� ½� cup�lemon�juice� 2-3� tablespoons�chlorella�or�spirulina��

(HealthForce�Nutritionals�brand,�preferred)� 2� teaspoon�ground�cumin� 4� cloves�garlic�cloves�(2�teaspoons,�pureed)�1½-2� teaspoons�dried�crushed�red�pepper� 1� teaspoon�Himalayan�crystal�salt

� ½� cup�olive�oil

1. Puttheparsley,cilantro,lemonjuice,chlorellaorspirulina,cumin,garlic,crushedredpepper,andsaltandinablenderandblendtoacoarsepaste.Theperfecttexturewillappeartohavetinypiecesofcrushedherbs–notcompletelysmooth.

2. Withtheblenderstillrunning,pourintheoliveoilinathinstreamtothickenandemulsifythesauce.

3. StoreChimichurriSauceinasealedglassjarintherefrigeratorforuptooneweek.

Chimichurri Sauce with Chlorella (or Spirulina)��|��Yield:�1�cup

Cherie SoriaHot Raw Chefs and Recipes

18

� 1½� cups�large�dehydrated�chilies,�soaked�for�1�hour�and�seeded

� 1� cup�red�bell�pepper,�chopped� ½� cup�coconut�syrup�(can�substitute�pure�agave)� ½� cup�lemon�juice� 1½� tablespoons�ginger,�finely�grated� 4� teaspoons�tamari� 1� tablespoon�onion�powder� 1� tablespoon�dulse�powder,�optional�for�fishy�flavor� 2� teaspoons�garlic�puree� ¾� teaspoon�Himalayan�crystal�salt

» Blendingredientsuntilsmooth.Storeinasealedglassjarintherefrigeratorforuptooneweek.

Sweet Chili Sauce��|��Yield:�2�cups

� ½� cup�cashews,�soaked�in�water�2�hours� ½� cup�pine�nuts,�soaked�in�water�2�hours� 1/3� cup�plus�2�teaspoons�lemon�juice� 3� tablespoons�coconut�syrup�(can�substitute�agave)� ½� teaspoon�salt� ¼� cup�water,�or�more�as�needed� 3� tablespoons�dill�weed,�minced� ¼� cup�capers� ¼� cup�celery,�minced� 2½� tablespoons�horseradish� 1½� tablespoons�red�onion,�minced

1. Placecashews,lemonjuice,syrup,andsaltinablenderandaddjustenoughwatertoformathick,smoothcream.Mixtureshouldbesmoothandcreamywithasatinyappearance.

2. Pulseinremainingingredientsjusttomix.Donotoverprocessormixturewillturngreen.StoreTartarSauceinasealedglassjarintherefrigeratorforuptooneweek.

Creamy Dill (Tartar) Sauce��|��Yield:�2�cups

Mustard Lemongrette Dressing� ¼� cup�olive�oil� 2½� tablespoons�lemon�juice� 2� tablespoons�minced�red�onion� 2� tablespoons�light�miso� 2� tablespoons�Dijon�mustard� 1� teaspoon�agave�nectar� ½� teaspoon�Himalayan�crystal�salt� 3� quarts�baby�spinach,�packed

1. Forthedressing:Blendalloftheoil,lemonjuice,onion,miso,agave,andsaltuntilsmooth.

2.Inalargebowl,tossthespinachwiththedressing,andmassageitwellforacoupleofminutestosoften.Thespinachshouldtakeonabroken-down,“cooked”appearance.(BraisedSpinachshouldresemblecookedspinach.)

3. Toserve,moundeachservingontoanindividualplate.

“Braised” Spinach with Mustard Lemongrette��|��Yield:�3�cups�(6�servings)

Cherie SoriaHot Raw Chefs and Recipes

••BONUS RECIPE

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living-light-greens.indd 1 8/22/11 2:17 PM

20

Colleen CackowskiChef Colleen has been a raw foodist since 1996. Specializing in new recipe development, Colleen currently works as a featured Pastry Chef at Euphoria Loves Rawvolution in Santa Monica, and also as a consultant to Erewhon Natural Foods in Los Angeles where she launched and manages the company’s own line of packaged raw food products under the Erewhon brand. Colleen was a winner of several raw cacao contests and works part-time at the world-renowned Tonic Bar in LA. For more information, visit www.bestrawchef.com.

Colleen Cackowski

1. Forthecrust:Putallingredientsinafoodprocessorwithan“S”bladeandprocessuntilmixturestartstoclumptogether,butdoesnotbecometoooily.

Addcacaonibslastsotheykeeptheirshapeandtexture.

2. Placecrumbledmixtureinaspringformpanandlooselyarrangesoyouhaveanevenlayeronallsidesandthebase.Pressmixtureintothepantoformasolidcrust,takingcaretonothaveareasthataretoothicknearthebaseofthepan.

3. Forthefilling:PlaceallingredientsinaVitaMix,exceptcoconutoil,andblend.Addcoconutoillast.Makesureeverythingiswellcombined.Addmorecoconutwaterifnecessarytoachievedesiredconsistency.Ifyouaddmorecoconutwater,youmayalsoneedtoaddmoreIrishmossforthepietosetproperly.

4. Pourfillingintothepanwiththecrust.Garnishwithcacaonibsandplaceinfreezertoset.

Not-So-Thin Mint Pie Yield:��One�8-9”�pie��|��8�servings

Crust� 2½� cups�shredded�coconut� 1� cup�almonds,�soaked�and�dehydrated�¼-½� cup�date�paste� ½� cup�coconut�sugar� ¼� cup�young�coconut�meat� ¼� cup�cacao�nibs� ½� teaspoon�vanilla� 1/8� teaspoon�saltOptional:� ¼� cup�cacao�powder�for�a�chocolate�crust

Filling� 2� avocados,�pitted�and�peeled� 1� cup�cacao�powder� 1� cup�coconut�oil� 1� cup�coconut�water� 1� cup�coconut�sugar�or�½�cup�

coconut�sugar�paste�¼-½�cup�date�paste� 2-3� tablespoons�Irish�moss� 1� teaspoon�vanilla� 6� drops�Young�Living�Peppermint�

Essential�Oil

Garnish� � Cacoa�nibs

Celebrity Hot Raw Chef

21

Not-So-Thin Mint Pie Yield:��One�8-9”�pie��|��8�servings

Low-Glycemic Superfood Green Ice Cream with Hot Fudge SauceYield:�One�delicious�meal�replacement�serving

Ice Cream� 2½� cups�crushed�ice� 4� tablespoons�tocotrienols�(Vitamin�E)� 2� tablespoons�lucuma� 1� tablespoon�raw�almond�butter� 1� tablespoon�Sunwarrior�raw�vegan�

protein�powder�(or�your�favorite�protein�powder)

� 1� tablespoon�maca� 1� tablespoon�mesquite� 1� tablespoon�barley�juice�powder� 1� tablespoon�Vitality�Greens�(or�

substitute�your�favorite�green�powder*)� 2� teaspoons�pumpkin�seed�oil�or�Udo’s�

Oil�3-6-9�Blend�� 1� teaspoon�spirulina� 1� teaspoon�chlorella� ¼� teaspoon�cinnamon� 3� drops�Young�Living�Peppermint�

Essential�oil

Sweeten�to�taste:�I�usually�use�3-4�droppers�of�SweetLeaf�stevia�(Chocolate,�Vanilla�and/or�English�Toffee�flavors)�but�you�can�use�whichever�is�your�preferred�sweetener�

* Optional: � � You�can�add�whatever�other�superfoods�you�like�to�this�recipe��

Switch�out�green�powders�for�other�ingredients,�like�cacao,�etc���Experiment�with�different�flavors!

Colleen Cackowski

Hot Fudge Sauce� 3� tablespoons�coconut�oil,�warmed�to�

liquid� 3� tablespoons�cacao�or�carob�powder� 3� tablespoons�mesquite� 3� tablespoons�tocotrienols� 2� tablespoons�lucuma� 1-2� droppers�chocolate�extract� 1� dropper�chocolate�stevia� 1� dropper�vanilla�stevia� 1� Pinch�salt� •� Warm�gynostemma�tea Optional:�� 1� tablespoon�protein�powder� ½� teaspoon�Eucommia�bark�powder� ½� teaspoon�He�Shou�Wu� ½� teaspoon�Reishi�mushroom�powder

» Note:thisrecipeissuitableforpeoplewithcandidaorbloodsugarissuesbecausethereisnosugarusedinthisrecipe.Peoplewithbloodsugarissuesshouldavoidusingcarobwhichhasasmallamountofnaturalsugar.YoucanalsosubstitutexylitolorLakantoasalow-glycemicsweetener.

1. Forthefudgesauce:Putallingredientsexceptthewarmteaintoacupormixingbowlandstarttostir.

2. Graduallyaddthewarmgynostemmateatothemixtureuntilyoureachtheconsistencyofsauceyoudesire.Setaside.

3. Fortheicecream:AddhalfoftheicetothebottomofaVitaMixcontainer.Addallthesuperfoodingredientsnext.Topoffthemixturewiththeremainingice.

4. Usethetampertoblendtheingredientstogetheruntilsmoothandcreamy,takingcarenottooverblendoryouwillendupwithasmoothieinsteadoficecream.

5. Pourhalfoftheicecreamintoaglass.Addhalfthehotfudgesauceontop.Addtheremainingicecreamnext,followedagainbyhotfudgesauceforaparfaitstylesundae.

6. Sprinklewithcinnamonpowderandgarnishwithcacaonibs,gojiberriesoranythingelseyouchoose.

Garnish� � cinnamon,�cacao�nibs,�goji�berries

Hot Raw Chefs and Recipes

• • •

22

Cristina ArchilaThe NEW Hot Raw Chef, Cristina Archila, is a graduate of Ringling School of Art & Design, Living Light Culinary Institute,and Matthew Kenney Academy. She has studied Raw Food Nutrition, Instruction, & Preparation with reputable chefs: Cherie Soria, Jennifer Cornbleet, Matthew Kenney, and Russell James. She is the co-author of Snog Healthy Treats Cookbook. Her clients include Snog, (a London based international frozen treat shop, voted as one of Britain’s CoolBrands 2010/2011), Discovery Channel, and Whole Foods Market. Through her company RAW FOOD ARTIST, Cristina offers chef services and classes. Her mission is to inspire people to eat healthier foods. She is a native of Bogota, Colombia and lives in Los Angeles. For more information, visit Cristina's website at www.rawfoodartist.com.

Mojito Mousse on Coconut Crust��|��6�servings

Coconut Crust� 1� cup�walnuts� 1¼� cups�unsweetened�shredded�

dried�coconut�� ¼� teaspoon�salt� 4� Medjools�dates,�pitted�� 2� tablespoons�agave�nectar�or�

maple�syrup

» Forthecrust,combinethewalnuts,coconutandsaltinfoodprocessor.Processuntilfinelygroundandloose.Adddatesandagavenectarandprocessuntilthemixturebeginstosticktogetherformingcoarsecrumbs.Donotover-process.Sprinklemixtureinto6dessertglassesorramekins.Presstocompactwithyourhandsoruseasmalloffsetspatula.Setintherefrigeratorfor15minutes.

Mojito Mousse� 1½� cups�young�coconut�meat,�

(from�about�3�coconuts)� 1� cup�lime�juice,�freshly�

squeezed� ¾� cup�agave�nectar�or�maple�

syrup� ½� cup�fresh�spearmint�leaves,�

tightly�packed� 3� tablespoons�coconut�oil,�

warmed�to�liquid

» Forthemousse,placethecoconutmeat,thelimejuice,agavenectar,andspearmintinablenderandprocessuntilsmooth.Addthecoconutoilandprocessuntilitiswellincorporatedandverysmooth.

» Distributethemousseevenlyinall6glasses.Coverwellandrefrigeratefor3hours.Garnishwithspearmintandservechilled.

» Coveredandstoredintherefrigerator,thisdessertwillkeepfor3days.

»» Variation:FortheMojitomousse,freshmashedavocadocanbesubstitutedfortheyoungcoconutmeat.

Cristina ArchilaCelebrity Hot Raw Chef

• • •

23

Mushrooms� 2� tablespoons�olive�oil� 1� tablespoon�Tamari,�wheat-free� ¼� teaspoon�agave�nectar�or�

maple�syrup� ¼� teaspoon�garlic�powder� 1� cup�shiitake�mushrooms,�sliced

» Forthemushrooms,inamediumbowl,mixtheoliveoil,tamari,agavenectarandgarlicpowder.Addthemushroomsandtossuntilcoated.Placeinsideadehydratorsetat145ºfor20-30minutesandallowtomarinade.

Butternut Squash Risotto with Sage Cream and Mushrooms��|��6�servings

Risotto� 1� cup�cashew�nuts� 1� teaspoon�salt� 3� cups�butternut�squash,�peeled�

and�cubed� ¼� cup�olive�oil� 2� tablespoons�lemon�juice� 1� teaspoon�agave�nectar�or�maple�

syrup� 1� clove�garlic,�grated� 1� tablespoon�onion,�minced� ¼� teaspoon�nutmeg,�ground� 1� tablespoon�parsley,�minced

» Placecashewsandsaltinafoodprocessorfittedwiththes-bladeandprocessintosmallpieces.Addbutternutsquashandpulselightlytochopintosmallpieces.Becarefulnottoover-process.

» Inalargebowl,combinethecashewandbutternutsquashmixturewitholiveoil,lemonjuice,agavenectar(ormaplesyrup),garlic,onion,andnutmeg.

Sage Cream� 1� cup�cashews,�soaked�and�

drained� ¾� cup�water�(more�if�needed)� 1� clove�garlic� 1� tablespoon�lemon�juice� 1� tablespoon�nutritional�yeast� ½� teaspoon�salt�(more�if�desired)� ½� teaspoon�agave�nectar�or�

maple�syrup� 4� sage�leaves,�fresh

» Forthesagecream,inahigh-speedblender,blendalloftheingredientsuntilsmooth.Youmayaddmorewaterifalightercreamisdesired.

» Servethebutternutsquashrisottoanddrizzlewithsagecream.Topwithmarinatedmushroomsandgarnishwithmincedparsley.

» Thebutternutsquashrisotto,sagecream,andmushroomswillkeepforthreedayswhenstoredinasealedcontainerinsidetherefrigerator.

»» Variation:Foracreamystylerisottocombinethesagecreamwiththebutternutsquashmixturebeforeserving.Topwithmarinatedmushroomsandgarnishwithmincedparsley.

Cristina ArchilaHot Raw Chefs and Recipes

• • •

• • •

24

Judita Wignall

Judita WignallAssociate Chef and Instructor Judita Wignall is a Certified Holistic Health Counselor from the Institute for Integrative Nutrition in New York City. She is passionate about raw foods and nutrition and is author of a new recipe book, Going Raw. Due to health issues, Judita reassessed her diet and lifestyle, and fell in love with raw foods. As a model, actress, and musician, she credits raw foods for helping her reach an incredible state of health, and keep her weight down, energy up, and skin clear. For more information, visit her website at www.rawjudita.com.

» Placeallingredientsinafoodprocessorandblenduntilsmooth.

» Pourbatter⅓cupatatimeontoanon-stickdehydratorsheet.

» Useasmalloffsetspatulatoforminto6”disks.Makesabout6-8crepes.

» Dryat110degreesfor6hoursoruntildrybutstillpliable.

» Noneedtotransfertoameshscreen.Aslongasyoucanpeelcrepefromnon-sticksheetwithoutitsticking.

Berries and Cream Crepes Soak�time:�2�hours;��prep�time:�30�minutes;��drying�time:�6�hours��|��6�servings

Crepes� 4� bananas� 1� tablespoon�lemon�juice� 1/8� teaspoon�cinnamon

Cream� 2� cups�cashews,�soaked��

2�hours� ½� cup�water� ¼� cup�agave�nectar� ½� vanilla�bean,�scraped

This is a fun treat I like to serve for brunch and special occasions. You can make the crepes and cream a few days ahead of time as they keep very well in the refrigerator.

» Processthecashews,water,agavenectarandvanillainahigh-powerblenderuntilsmooth.Addmorewateriftoothick,onetablespoonatatime.

» Chillatleasttwohourstofirm.

Raspberry Sauce� 2� cups�fresh�or�frozen�

raspberries� 2� tablespoons�agave�nectar

» Placeingredientsinafoodprocessorandblenduntilsmooth.

Additional filling� 2� cups�strawberries,�

quartered� 2� cups�blueberries

» Toassemble,spreadcreamincenterofeachcrepe.Addfruitandfoldsidestowardcenter,likeacannoli.Drizzleraspberrysauceovercrepeandtopwithadditionalfruitandserve.

Celebrity Hot Raw Chef

•

•

•

25

This is a fun treat I like to serve for brunch and special occasions. You can make the crepes and cream a few days ahead of time as they keep very well in the refrigerator.

Judita Wignall

» Loosenandrinsekelpnoodles.Placeinamediumsizebowlandcoverwithwater.Addthelemonjuiceandallowtosoakforatleast30minutes.Thiswillsoftenthenoodles.

» Rinseanddrainwellandtransfertoalargebowl.

» Addsoakedarame,spinach,cabbage,mushrooms,beansprouts,scallions,carrotandsesameseedsandtoss.

Asian Noodle ‘Stir Fry’ Soak�time:�30�minutes;�prep�time:�30�minutes��|��4�servings

Noodles� 1� package�(12�ounces)�kelp�noodles� •� juice�of�one�small�lemon� ½� cup�arame,�soaked�5�minutes� 2� cups�packed�baby�spinach� 2� cups�shredded�napa�cabbage� 1� cup�thinly�sliced�shitake�mushrooms� ½� cup�bean�sprouts� 2� scallions,�green�and�white�parts�thinly�

sliced� 1� large�carrot,�julienned� 1� tablespoon�black�sesame�seeds� ¼� cup�almonds,�chopped

For a ‘stir fry’ this is incredibly light yet still filling and a favorite among my friends because of its wonderful array of Asian flavors

Sauce� 1/3� cup�tamari� 3� tablespoons�palm�sugar� 1� tablespoon�grated�ginger� 1� tablespoon�toasted�sesame�oil� 1� teaspoon�sea�salt� 1� clove�garlic,�crushed�or�finely�minced� ½� teaspoon�crushed�red�pepper

» Tomakethesauce,combinetamari,palmsugar,ginger,sesameoil,garlicandcrushedredpepperinablender.Poursauceovernoodlesandtoss.

» Letsitforonehourtoallowflavorstomingle.Youmayevenplacetheminyourdehydratorforonehourat145degreesforawarmnoodledish.

» Topeachservingwithchoppedalmonds.

» Willkeepforonedayintherefrigerator.

»» Note:Kelpnoodlesarewhatremainswhentheouterskinofkelpisremoved.Theyareindeedrawandmakeagreatalternativetoflournoodles.They’reneutraltastingandwilltakeonwhateverflavororsauceyoudressthemin.

Hot Raw Chefs and Recipes

• • •

26

Dr. Karin Dina, D.C.

Salad Dressing Recipe� 2� tablespoons�Lemon�juice,�fresh�squeezed�(30�5�grams)� 1½� cups�yellow�summer�squash,�chopped�(187�grams)�� ¼�� cup�red�bell�peppers,�chopped�(37�25�grams)� 2� tablespoons�almonds�(17�88�grams)� 2� tablespoons�sesame�seeds,�unhulled�(18�grams)� 2� teaspoons�Chia�seeds�(8�5�grams)

» Pourlemonjuiceintoablender,suchasaVita-Mix,addchoppedsquashandredbellpepper.Blenduntilsmooth.Addalmondsandsesameseedsandonceagain,blenduntilsmooth.Addchiaseedstomixtureandblenduntilsmooth.

Dr. Karin Dina, D.C.Dr. Karin Dina, D.C. became interested in nutrition in 1988 and has been studying and practicing raw food nutrition since 1990. She is a doctor of chiropractic with an honors educational background in both naturopathic medicine from Bastyr University and biology. She maintained a private practice in chiropractic and nutrition consulting and is the co-creator and instructor of the Science of Raw Food Nutrition series of classes at the Living Light Culinary Institute with her husband, Dr. Rick Dina, D.C. For more information, visit their website at www.rawfoodeducation.com.

Supersize Your Salad! Presentation�by�Dr��Karin�Dina,�D�C��Recipes�by�Dr��Karin�Dina,�D�C��and�Dr��Rick�Dina,�D�C�

Garden Vegetable Salad� 4� cups�Romaine�lettuce,�chopped�(188�grams)� 4� cups�Dandelion�greens,�chopped��(99�grams)� 1�� cup�tomato,�chopped�(180�grams)� 1� cup�cucumber,�chopped�(104�grams)� 1� cup�carrots,�grated�(110�grams)� ½� cup�Basil,�fresh�chopped�(21�2�grams)

» Prepareingredientsasstatedaboveandplaceinlargesaladbowl.

Salad + Dressing Adult Daily Requirements

Calories 471�2

Calcium 664�8�milligrams 1,000�–�1,200�milligrams�

Iron 10�8�milligrams 8�–�18�milligrams�

Magnesium 271�2�milligrams 310�–�420�milligrams

Potassium 2,681�6�milligrams 4,700�milligrams�

Zinc 4�68�milligrams 8�–�11�milligrams��

One�of�the�many�things�students�have�mentioned�that�they�

appreciate�about�our�classes�is�that�we�show�them�how�to�incorporate�more�whole�natural�plant�foods�into�their�diet�in�a�relatable�and�understandable�way��One�topic�that�many�students�find�particularly�valuable�is�looking�at�the�nutrient�content�of�different�raw�recipes�and�menus��

�Here are the vitamin and mineral contents of these two recipes:

Celebrity Hot Raw Chef

• • •

Shiitake Sliders with Apple Fennel MustardBread�and�Butter�Pickles�on�the�side��|��yield:�45�burgers�(serves�15)

These sliders are the perfect finger food to enjoy with family & friends. Gluten-free.

27

Celebrity Hot Raw Chef

Martine LussierMartine Lussier is Culinary Programs Manager and full-time instructor at Living Light Culinary Arts Institute. She is a certified Professional Raw Food Chef™ at Living Light, and she is passionate about nutrition and culinary arts. Martine is an active sportswoman who knows the value of raw vegan foods for health and vitality. She loves developing new recipes and teaching others how to prepare health promoting foods for themselves and their families.

Martine Lussier

Apple fennel mustard� 1� cup�hot�mustard� 1� apple�peeled,�cored�and�shredded� 2� shallots,�minced� 3� tablespoons�evaporated�cane�juice� 1� tablespoon�fennel�seeds,�crushed

Patties� 8� Cremini�mushrooms,�minced� 1� tablespoon�lemon�juice� 1� pinch�of�sea�salt� 1� pinch�ground�black�pepper

� 2� cups�sunflower�seeds,�soaked�4�hours,�rinsed�and�drained

� 1� cup�beet�pulp� ¼� cup�celery,�minced� ¼� cup�red�onion,�minced� 3� tablespoons�fresh�parsley,�minced� 2� tablespoons�olive�oil� 2� tablespoons�tahini� 2� tablespoons�red�miso� 1� tablespoon�ground�flaxmeal� 1� tablespoon�Mila� 2� teaspoons�poultry�seasonings�� 2� teaspoons�garlic,�microplaned� 1� teaspoon�Montreal�steak�spice�blend� ½� teaspoon�onion�powder� ¼� teaspoon�white�pepper

1. Forpatties,marinatethemushroomswithlemonjuice,groundblackpepperandsaltinabowl.Letsit15minutes.Drain.

2. UsingaChampionjuicerwiththehomogenizingplate,processthesoakedanddrainedsunflowerseeds.

3 Inalargebowl,mixbyhandthehomogenizingsunflowerseeds,beetpulp,marinatedmushrooms,celery,onion,andparsleyuntilwellcombined.

4. Addtheoliveoil,tahini,redmiso,poultryseasonings,garlic,Montrealsteakspiceblend,onionpowderandwhitepepper.Mixwellbyhand.

5 Addthegroundflaxmealandmilaandmixagain.

6. Shapepattiesusing1tablespoonofthebatter.Flattentoabout¼inchthick.

7. Placeeachpattyonadehydratortrayusinganonsticksheet.

8. Dehydratefor8hours@105degrees.

9. Removenonsticksheetanddehydrateforanother8-10hours.

10. Formakingmustard,mixallingredientsinabowlandrefrigerateuntilreadytouse.

Marinated Zucchinis��|��yield:�6�cups

This marinated zucchini will remind you of delicious bread and butter pickles. They are good to serve all year around, especially during summer time. They are a good addition to Shiitake Sliders!

� 1½� pounds�zucchini,�thinly�sliced� 1� red�onion,�finely�julienne� 2/3� cup�lemon�juice� ½� cup�coconut�nectar� ¼� cup�clear�agave�nectar� 2� cloves�garlic,�microplaned� 1� teaspoon�brown�mustard�seeds� 1/3� teaspoon�turmeric

1. Inalargemixingbowl,whiskthelemonjuice,coconutandagavenectar,garlic,mustardseedsandturmeric.

2. Addthezucchinisandredonionandmixgentlybyhands.

3. Transfertheseasonedzucchinimixtureintoanhalfgallonjarandrefrigeratefor8hoursorovernight.

4. Serveasacondiment.Willwellcomplementburgers,sandwichesandsalads.

Storage:14days

28

Martine Lussier

11. Forshitakemushroomsbuns,whiskthelemonjuice,oliveoil,agavenectar,andsaltinalargebowl.Addshitakemushroomstothemarinadeandtoss.Letmushroomssitforapproximately30minutes.Usingacleantowel,patdryeachmarinatedshitakemushroom.

12. ToassembletheShiitakesliders,placeoneshitakemushroom,capdown,andputonepattyontopofit.Add½teaspoonofapplefennelmustard,onesliceofcherrytomato,avocadoslice,sproutsandplaceanothermarinatedshitakemushroom,capup.Sprinklewithsesameseeds.Repeattheassemblyfortheremainingminiburgers

Shitake mushroom “buns”� 90� medium�shitake�mushrooms,�cleaned�

and�stems�removed� ½� cup�lemon�juice� ¼� cup�olive�oil� 2� tablespoons�agave�nectar� 1� teaspoon�salt

Garnishes� � Cherry�tomatoes,�sliced� � Clover�sprouts� � White�sesame�seeds� � Avocado�slices

Hot Raw Chefs and Recipes

Living Light is honored to be recognized as the winner of the Sustainable Quality Award from the Mendocino Coast Chamber of Commerce. The first year we opened we were named Business of the Year by the Chamber, and we are delighted to add this latest award to our list of accomplishments.

We are proud to be a part of this wonderful, progressive community in one of the most beautiful spots in the world. We would like to extend our sincere thanks to the Chamber for recognizing our company as a leader in sustainability.

Living Light InternationalWinner of the Sustainable Quality AwardMendocino Coast Chamber of Commerce 2010-2011

29

Martine Lussier

1. Usingahighspeedblender,blendcashews,coconutmeat,coconutsugar,water,thawedblueberriesandIrishmosspasteuntilsmooth.

2. Addlecithinpowder,coconutoil.Blenduntilallingredientsarewellincorporated.Take1cupofthemixtureout,setaside.

3. AddtheYoungLivingLavenderOiltotheremaining3cupsmixture.Blendagain.Placethemixtureintoanairtightcontainer.Refrigeratefor4hours.

4. Addthecacaopowder,Anchochiliandvanillaextracttothe1cupmixtureandblend.Placeinanairtightcontainerandrefrigeratefor4hours.

5. PuttherefrigeratedAnchochocolatebatterinanicecreammaker,andfollowmanufacture’sinstructions.Transfertheicecreambatterin1ouncesiliconemoldtray.Insertapopsiclestickineachone.Freezefor4hours.

6. PuttherefrigeratedLavenderbatterinanicecreammakerandfollowmanufacture’sinstructions.

7. Toassembletheicecreampops,put½teaspoonfinelychoppedpistachiointoeggshapesiliconemolds.Add¼cupofBlueberryLavendericecream.PopouttheAnchochocolateicecreamfromthesiliconemoldandgentlyputintotheBlueberryLavendericecream.Put3freshblueberriesaroundtheAnchochocolateicecreamandfillthemoldwithBlueberryLavendericecreamtothetop.Flattenwithspatula.Dothesameproceduresforalltheicecreampops.

8. Freezefor4hours.

Lavender Blueberry Ice Cream with a Pistachio Crown and Ancho Chocolate Filling��|��yield:�6�cups�(makes�16�ice�cream�pops)

� 2� cups�cashews,�soaked�4�hours,�drained

� 2� cups�coconut�meat� 1½� cups�coconut�sugar�

paste� 1� cup�water� ½� cup�frozen�

blueberries,�thawed� ¼� cup�Irish�moss�paste� 2� tablespoons�lecithin�

powder� 1� tablespoon�coconut�

oil,�warmed�to�liquid� 3� drops�Young�Living�

Lavender�essential�oil� 1/3� cup�cacao�powder� 1� Ancho�chili� 1/8� teaspoon�vanilla�

extract� ½� cup�pistachio,�finely�

chopped� 1� cup�fresh�blueberries

The floral and fruit flavors will give you a cool sensation at first, with a nice warm finish of Ancho chili-chocolate sensation.

Hot Raw Chefs and Recipes

Many thanks to our Platinum Sponsor Jameth Sheridan and HealthForce Nutritionals for their generosity and support of Living Light International!

Visit:HealthForce.com

30

Chef Steph

Chef StephStephanie Raya, aka, “Chef Steph” is the resident chef at Excalibur Dehydrators. For over 12 years she has tested and developed thousands of dehydrated recipes that have been featured in many books, magazines, and articles. Not only is she a expert in dehydration, she is a raw food chef that graduated from Living Light Culinary Institute. Her passion lies in creating healthy kid friendly recipes and educating families on how to live a healthy lifestyle. Visit her website at www.rawchefsteph.com.

1. Soakwholeflaxseedsinwaterfor8-12hrs;Donotrinseordrain.

2. Addsoakedflax&groundflaxmealintomixingbowl&mixuntilwellcombined.

3. TransferthemixtureontoasolidParaflexxlineddehydratortray.Approximately2cupspertray.

4. Spreadbatterevenlyontotray&scorethecrackersintotheshapesyoudesire.

5. Dehydrate@145degreesforthefirst2hoursthenlowerthetempto105degreesforanother10hours.

6. FlipthecrackersontotheMeshPollyscreens,andcontinuetodehydrateforanother20-24hours.Oruntildry&crisp.

7. Allowcrackerstocoolcompletely,storeinasealedglasscontainerforupto2months.

Basic Flax Cracker Recipe & Variations�Yield:�1½�to�2�dozen�crackers

� 2� cups�whole�golden�flax�soaked�in

�� 4� cups�water�for�8-12�hrs�� 1� cup�whole�golden�flax,�ground

Celebrity Hot Raw Chef

Variations: � � Be�creative�in�what�flavors�you�

love��You�can�make�the�cracker�savory�or�even�sweet��Just�let�your�taste�buds�guide�you�

� � Use�the�above�recipe,�then�add�items�below�to�make:

» Pulsebelowitemsinfoodprocessorkeepingachunkytexturethenaddtothemixingbowlalongwiththetomatopaste:

Italian Flax Seed CrackersTomato paste� ¾� cup�dehydrated�tomato�powder�

soaked�along�with�� ½� cup�water�to�make�a�tomato�

paste;�add�to�a�large�mixing�bowl

� 1� cup�red�or�yellow�bell�pepper� ¼� cup�red�onion� 1� tablespoon�lemon�Juice� 1½� teaspoons�sea�salt� 1� teaspoon�Italian�seasoning� 1� �teaspoon�garlic� ½� cup�minced�herbs�(We�love�½�

basil�&�½�parsley�mix)

» Adding1 additional cupofwholeflaxseed,ground

» Mixallaboveitemsinalargebowlthenfollowthestepsabove.

31

Chef StephHot Raw Chefs and Recipes

» MaketheBasicFlaxSeedrecipe(onpreviouspage),addingsoakedflaxandgroundflaxmealtomixingbowlandmixuntilcombined.

» Add½cupdriedfruitorraisinstomixingbowlalongwiththeflax.

Sweet Flax Seed Crackers

Puree in a food processor until smooth:

�� 2� whole�bananas,�peeled� 1½� cups�raisins,�dates�or�figs�soaked�

(soak�in�water�until�soft�then�drain��water�&�add�fruit�to�food�processor)

� 1� teaspoon�sea�salt� ½� teaspoon�ground�cinnamon

» Addthefruitpureetomixingbowlalongwiththebasicflaxcrackerrecipe&mixuntilwellcombined.

Tropical Flax Seed Crackers� 1� cup�mango,�large�dice� 1� cup�pineapple,�large�dice� 1� teaspoon�sea�salt� 1� cup�dried�coconut�flakes

» MaketheBasicFlaxSeedrecipe(onpreviouspage),addingtheitemsatleftintoalargemixingbowl.

» Mixuntilwellcombined.

» Inafoodprocessorfittedwithan“S”bladepulsenuts,coconutandlemonzestuntilmixtureiswellcombined.Keepthemixturealittlechunkyanddonotoverprocessorthemixturewillbecomeoilyandseparate.

» Placemixtureintoglassbowlandaddremainingingredients,andcombineuntilwellincorporated.

» Usingyourhandsplaceapproximately2tablespoonsofmixtureintoyourhandandrollintoaball.Placetherolledmixtureontoasolidlinedparaflexxsheetandflattenwithyourthumborthebackofaspoon.Dehydrateat115degreesfor12hours.Removefromsolidparaflexxsheetandtransferontothemeshpollyscreensanddehydrateforanother12hoursuntildryandcrisp.

»» Note:Dependingonwhetheryoulikeyourcookiescrunchyorsoftandchewy,adjustyourtimesasneeded.Ifyoudonothaveadehydratoryoumayplaceinfreezerandchilltoharden.Thisrecipeisalsowonderfulforatartcrust.

Lemon Coconut Cookie Delight���|��Yield:�36�cookies

� 2� cups�macadamia�nut�or�cashews� 1� cup�shredded�dried�coconut� 1� tablespoon�lemon�zest� 1� teaspoon�sea�salt� ¼� cup�light�agave�nectar� 2� tablespoons�lemon�Juice� 2� teaspoon�vanilla�extract�

32

Zesty “Dinosaur” Kale Chips

Zesty Cashew Cheese� 1¼� cups�soaked�cashews�� 1� large�red�bell�pepper,�seeded�and�stem�

removed� 3� tablespoons�nutritional�yeast� 2� lemons,�juiced� 1� small�fresh�red�chili�pepper,�seeds�

removed� 1� teaspoon�of�chili�powder� 4� cloves�of�fresh�garlic� 1� tablespoon�onion�powder� 1� teaspoon�sea�salt

» InaMasonjarorglassbowlsoakthecashewnutsinwaterfor8to24hours

» Washandremovethestemfromyourkaleandtearorcutintolargepieces,setaside.

» Exceptforthekale,blendremainingingredientsinaVita-Mixorotherhighspeedblenderuntilwellblendedandcreamyaddingwaterifneeded.

» Pourmixtureoverkalepiecesandmassagewithyourhandsuntilsauceiswellincorporatedoverkale.

» Spreadoutyourkaleontothemeshpollyscreensanddehydrateat135degreesfor3hoursthenturndownyourtemp.dialto115andcontinuetodehydrateuntilcrispyapproximately12morehours.Adjusttimeifneeded.

» Storeinairtightcontainer.

Chef StephHot Raw Chefs and Recipes

� 3� large�bunches�kale,�washed�&�stems�removed

Fruit Roll-ups the healthy way

Peachy Pear Leather� 4� peaches�or�nectarines�� 2� Pears� 1� teaspoon�vanilla

Other variations below:

It’s easy as 1, 2, 3 !

» BlenduntilpureedinaVita-mixorhighspeedblender.Pourpureeontoadehydratortraylinedwithasolidparaflexxsheetanddehydrateappx.2-3hoursat135degreesandthenturndowntempdialtothe115degreesettingandcontinuetodehydrateuntilpliableandalittletacky,approximately.8-10additionalhours.

Happy Monkey fruit roll-up

� 4-5� whole�large�bananas� ½� cup�almond�butter� 1� teaspoon�vanilla

Apricot-Cherry fruit roll-up

� 1� cup�chopped�apricot� ½� cup�cherries,�pitted� 2� tablespoons�raw�honey

Persimmon- Pineapple

fruit roll-up� 1� cup�persimmon�pulp� ½� cup�fresh�pineapple

• •

33

Tina Jo Stephens

� 1� cup�cacao�butter,�melted� 1� cup�dark�agave�syrup� 2� teaspoons�butterscotch�

extract�(Frontier)� ½� teaspoon�Himalayan�pink�

salt� 2� teaspoons�vanilla�powder� 1� teaspoon�Lucuma�powder� ½� cup�jungle�peanut�butter� ½� cup�jungle�peanuts,�

chopped

1. BlendallingredientsinlistedorderEXCEPTthechoppedjunglepeanutsinahighpowderedblenderuntilwellcombined.Pourfudgemixtureintoamixingbowladdchoppedpeanutsandcombineingredientswell.

2. Inan8-x-8glassbakingdishaddnon-stickpaperthenthefudgebatter.Evenlydistributethefudgeinthedish.

3. Placeintherefrigeratororfreezerfor20minutesuntilfudgesets.

4. Removefudgefromdishandpaper.Cutinto2-3inchcubes.Storeinairtightcontainerinfreezerfor3months.

Celebrity Hot Raw Chefs

Tina Jo StephensTina Jo Stephens is a highly respected gourmet raw vegan chef with a down-to-earth approach to raw vegan cuisine. Both Tina Jo and her TV show Splendor in the Raw have won numerous awards in the Best of Raw competitions in 2009 and 2010. Her life’s mission is to have fun bringing delicious, simple, affordable raw vegan food to the mainstream. Tina Jo has also created a haven for rescued animals, including Promise Land Horse Haven at her ranch in Baja, California. Visit www.cheftinajo.com.

Peanut Butter Scotch Fudge Bites���|��Servings:�36

� 1� watermelon�(2�lb),�¼�inch�cubes

� 3� tablespoons�sweet�onion,�finely�minced

� ¼� cup�olive�oil� 1/8� cup�apple�cider�vinegar� 1/8� teaspoon�Himalayan�pink�

salt� 1� pinch�black�pepper,�

freshly�ground,�or�to�taste� 1� tablespoon�basil,�minced� 2� cucumbers,�large�seedless

1. Peelandcutcucumbersinto2inchrounds.Scoopoutthecenterflesh,leavingabottomforyourcup(keepforarefreshingsnack).Setcucumbercupaside.

2. Cutthefleshfromthemelonandcutintotinybitesizepiecesandsetaside.

3. Inasmallbowl,combinethevinegar,salt,pepper,andwhiskuntilsaltisdissolved.Slowlywhiskintheoliveoil,afewdropsatatime.Addinthemincedbasil,taste,andadjustseasonings,ifneeded.

4. Inalargebowl,combinethemelonandonion.Pourthedressingoverthemelonmixtureandtossgentlyuntileverythingiscoatedandevenlymixed.

5. Nowstuffcucumbercupswithwatermelonsaladandgarnishwithbasilsprigs.

Cucumber Cups with Watermelon and Basil Salad

If elegance, style and quality describe your function or you’re looking for a little something to crave your sweet tooth, then this fudge is for you. A decadent treat perfect for gifts or you alone. This is definitely a converter recipe. Meaning, give it to those who are new to raw vegan foods and you’ll hook them for good.

This beautiful appetizer may be tiny in size but it’s big on flavor! Each cup is a perfect bite.

34

Vinnette Thompson

� 1� cup�cashews,�soaked�overnight� 1� cup�coconut�milk�� 1/3� cup�coconut�sugar�paste�or�

Lakanto�� 2� tablespoons�vanilla�extract�or�1�

teaspoon�medicine�flower�extract� ¼� cup�cacao�powder� 1� tablespoon�espresso�powder��� ½� teaspoons�salt� 1� tablespoon�lecithin�powder� ½� cup�cacao�butter�(warmed�to�

liquid)

1. Forthemochamousse:usingahigh-speedblender,blendalltheingredients,exceptthelecithinandcacaobutter,untilsmooth.Addthelecithinandcacaobutterandcontinueblendinguntilsmooth.

2. Pourintoaclearglasscontainerandallowtoset,up4hoursintherefrigerator.

3. Followthesameinstructionsforthemilkychocolatemousse.

4. Pourthemilkychocolatemoussemixtureoverthemochachocolatemousseandallowtosetup4hoursintherefrigerator.

5. Followthesameinstructionsforthevanillamousse.

6. Pourthevanillamoussemixtureontopofthemilkychocolatemousseandallowtosetup4hoursintherefrigerator.

7. Garnishwithchocolatecurls,ifdesired.

Celebrity Hot Raw Chefs

Vinnette ThompsonA classically trained chef, Vinnette earned a culinary arts degree from the Culinary Institute of America and is also a graduate of the Living Light Culinary Arts Institute, where she now teaches Pastry Arts—Unbaked!™ A chef for over 25 years, Vinnette has two culinary passions, vegetarian cuisine and culinary education. She has been Executive Chef of the Raw Food Underground, and teaches culinary arts for the Palm Beach school district in Florida. For more information about Vinnette, visit www.rawfoodunderground.com.

CHOCOLATE MOUSSE TRIO

Mocha Mousse� 1� cup�almond�cream�� 2� tablespoons�Irish�moss�paste�� 1/3� cup�coconut�sugar�or�Lakanto�� 2� tablespoons�vanilla�extract�or�

medicine�flower��extract� ½� teaspoon�salt�� 5� tablespoons�cacao�powder� ½� cup��cashew�butter�� 1� tablespoon�lecithin�� 5� tablepoons�cacao�butter�(warmed�

to�liquid)

Milky Chocolate Mousse� 1� cup�cashews,�soaked�overnight� 1� cup�almond�cream� 2� tablespoons�Irish�moss�paste� ¾� cup�agave�or�Lakanto� 3� tablespoons�vanilla�extract�or�

medicine�flower�extract� ½� teaspoon�salt� 2� tablespoons�lecithin�powder� 5� tablespoons�cacao�butter�

(warmed�to�liquid)

Vanilla Mousse

35

TRIPLE BERRY SHORTCAKE WITH BLACK PEPPER TARRAGON SYRUP AND WHIP CREAM

Vinnette Thompson

� ½� cup�agave�nectar�� ½� cup�chopped�tarragon�� 2� drops�young�living�black�

pepper��oil�� 1� tablespoon�cracked�black�

pepper� 1/8� teaspoon�salt�

Tarragon Syrup

� 2� cups�frozen�raspberry� 1� tablespoon�lemon�juice�� ¼� cup�coconut�sugar�paste�� ¼� teaspoon�salt�

Raspberry Coulis

� 1� cup�cashews,�soaked�overnight�� 1� cup�coconut�milk�� 2� tablespoons�vanilla�or�medicine�

flower�extract�� 1/3� cup�coconut�sugar�paste�or�

sweetener�of�choice�� ¼� teaspoon�salt�

� 1� tablespoon�lecithin�� ½� cup�coconut�oil,�warmed�to�liquid

Whipped Cream

� 1� cup�cashew�butter�� 4� medjool�dates,�pitted�� 1� vanilla�bean,�caviar�only�or�vanilla�

medicine�flower� ¼� teaspoon�salt�� 2� tablespoons�coconut�butter�

(Artisana)�warmed�until�soft� ½� cup�dried�mulberries�� ¾� cup�sprouted�and�dehydrated�

buckwheat�groats

Shortcake Biscuit

1. Forthetarragonsyrup,combinealltheingredientsinaglassjarwithalid.Coverandshakewell.Putinthedehydratorat105degreesovernight.Storeintherefrigerator.Itcanbemadeuptooneweekahead.Ifstoringforaweek,strainfirst.

2. Fortheraspberrycoulis,combinealltheingredientsinablenderandblenduntilsmooth.Strainthroughanutmilkbag.Thiscanbemadeuptoaweekinadvance.

3. Forthewhipcream,combinethecashews,coconutmilk,vanilla,coconutsugar,andsaltandblenduntilcompletelysmooth.Addthelecithinandcoconutoilandcontinuetoblenduntilfullyincorporated.Letsetupovernightintherefrigerator.

4. Fortheshortcake,inthefoodprocessor,usingthe“S”blade,combinethecashewbutter,dates,vanillacaviar,saltandcoconutbutter.Processuntilwellcombined.Addthemulberriesandthesprouteddehydratedbuckwheatgroats.Continueprocessinguntiljustincorporatedinthemixture

5. Toassemblethedish,tosstheberriesin½cupofthetarragonsyrupandsetaside.

6. Usinga2-cupwondercup,makeeight,⅓cupbiscuits.Setaside.

7. Ona9-inchdinnerplateplaceoneofthebiscuitsinthecenteroftheplate.

8. Placeapproximately½cupofberriesontopofthebiscuitanddrizzlesometarragonsyrupontop.Placesomewhipcreamontopoftheberriesandcoverwithanotherbiscuit.

9. Drizzlemoretarragonsyrupontotheplatearoundthebiscuitencirclingit.Garnishwiththemicrotarragon.

� 4� cups�mixed�berries�i�e�:�blue�berries,�raspberries,�black�berries,�strawberries,�olallieberries�or�any�other�Summer�berries�in�seasons��

� ¼� cup�micro�tarragon�or�regular�tarragon

Hot Raw Chefs and Recipes

• • •

36

Health. Beauty. Youth. We all want them, and some people are willing to do whatever it takes to get them. Keeping people looking

young is a billion-dollar industry, but looks aren’t everything. In fact, looks can be deceiving. Lots of things can make you look younger, and even more beautiful, but what can actually make you feel younger? What can actually turn back the hands of time and reverse your physiological age?

There are many keys to achieving a more natu-rally youthful appearance, brighter eyes, a clearer complexion, more supple skin, shinier hair, stronger nails, a sharper memory, or a more positive outlook on life. Some people claim yoga is the key. Others say meditation. Still others swear by their favorite natural cosmetics, structured water, or exotic super-foods. In reality, a variety of products, practices, and lifestyle choices work together synergistically, and the mix differs for each individual. The good news is that taking any one positive action to look and feel younger often starts a chain reaction that improves other areas, as well.

But of all the actions you could take to look younger, feel more vibrant and joyful, and have clear beautiful skin, one thing stands out among the rest—raw plant foods.

Raw works! Here’s why:Whole, fresh, raw natural plant foods con-

tribute nutrients important for clear skin, vivid

eyesight, a sharp mind, and radiant health as we age. Many of these act as antioxidants, helping protect our cells from free radicals (highly reactive molecules that contain unpaired electrons, which can damage cells and cause premature aging). Let’s look at a few.

AntioxidantsNoteworthy antioxidants include the anthocya-

nins found in blue or purple foods such as blueber-ries, blackberries, and black mission figs. Vanillin, found in vanilla beans, also contains antioxidant properties. Isothiocyanates are plentiful in crucif-erous vegetables such as collard greens, kale, bok choy, broccoli, and Napa cabbage.

Research shows that increased intake of the antioxidants lutein and zeaxanthin (abundant in dark green leafy cruciferous vegetables and yellow-orange foods like squash, peaches, sweet potatoes, and carrots) is associated with decreased risk for age-related macular degeneration in the elderly (Stahl, 2005). These substances can also be found in

Why Raw WorksThe Food & Beauty

Connectionby Cherie Soria and Karin Dina, D.C.

37

concentrated amounts in the macula of the human eyeball, which is involved in tasks associated with central vision, including reading, driving, and view-ing objects straight ahead. They may also play a role in protecting the macula from damage caused by sunlight-induced free radicals. At this point, no recommended dietary intake values are established for lutein and zeaxanthin, but we should still make sure to get an adequate supply.

Vitamin C Vitamin C plays numerous vital roles in the body,

including the formation of collagen. Collagen is a strong, elastic protein-based substance that makes up connective tissue within our bodies and is also a component of cartilage, bone, teeth, muscle tis-sue, and skin. Without adequate vitamin C, these tissues can be weak and may not function properly. Damage to collagen in the skin can result in wrinkles. Research has noted that people who consume higher amounts of vitamin C have lower risk for several chronic diseases, including eye diseases, cancer, and neurodegenerative conditions ( Jacob et al. 2002). This effect can largely be attributed to the antioxi-dant capacity of vitamin C, along with the more healthful diet and lifestyle that often accompany increased intake of foods that are rich in vitamin C.

Vitamin C is an essential nutrient our bodies do not make, so we must obtain it from our foods. A diet rich in fruits and vegetables can provide us a significant amount of vitamin C. Depending on the foods included, the vitamin C content of most raw food menus can range from about 500 mg to more than 1,800 mg per day, well above the RDA values. Good sources of vitamin C include red bell peppers, kiwi, strawberries, broccoli, cauliflower, kale, papaya, mustard greens, lemons, tomatoes, cantaloupe, romaine lettuce, and of course, oranges.

Essential fatty acidsResearch suggests that standard western diets

are low in omega 3 fatty acids (Simopoulos, 2008). These fats are essential to good health and critically important for optimal brain function, visual acuity, and many other common heath and age-related issues, including healthy skin. Omega 6 fats, on the other hand, are found in a large variety of foods. One’s diet may contain too many omega 6 fats if the diet includes animal products and snack foods containing oils from corn, cottonseed, soybean, sesame, sunflower, safflower, and peanuts. Because the average American eats a diet high in these foods, and low in fruits and vegetables (especially leafy greens), they may get an overabundance of omega 6 fats compared to omega 3 fats.

An excess of omega 6s over omega 3s contributes to an excess of inflammation and inflammatory conditions such as arthritis, but may also contribute to degenerative diseases such as heart disease, stroke, and other age-related diseases (Schwalfenberg, 2006).

Small amounts of omega 3 fats are found in almost all fruits and vegetables, although it is dif-ficult to eat enough calories from those foods alone, without including good amounts of green leafy vegetables and certain seeds, like chia, flax, and hemp. One can move toward the correct balance between omega 3 and omega 6 fats by consuming good amounts of leafy green vegetables such as

38

romaine lettuce, kale, dandelion greens, and seeds like chia, flax, and hemp, while cutting down on animal foods, processed foods, and some oils.

SeleniumThe mineral selenium also contributes to anti-

oxidant activity in the body. It is also essential for the production of thyroid hormone and proper immune system function. By far the richest food source of selenium is Brazil nuts; a single 5-gram Brazil nut contains 174% of the recommended dietary allowance of this mineral. No other food, in any category, even comes close.

Zinc Along with vitamin C and selenium, zinc plays

an integral role in skin health. It is involved in skin cell growth and replication, collagen synthesis, DNA formation, and immune system function. It is also involved in our ability to taste and smell. Plant food sources of zinc include pumpkin seeds, sesame seeds, sunflower seeds, pine nuts, cashews, and lentils.

Raw Foods for Health and BeautyHere is an expanded list of the healthy plant

foods discussed in this article.

» Deeply colored foods high in phytonutrients and antioxidants that combat free-radical damage and promote eye health. Examples include blue or purple foods such as blueberries, blackberries and black mission figs; cruciferous green vegetables such as collard greens, kale, spinach, Swiss chard, dandelion greens, beet greens, bok choy, many lettuces, broccoli, and Napa cabbage; yellow-orange fruits and vegetables such as squashes, peaches, sweet potatoes, and carrots; as well as red bell peppers, beets, zucchini, and vanilla beans.

» Foods high in vitamin C, such as lemons, oranges, grapefruit, peaches, strawberries, pineapples,

mangos, papaya, kiwi, cantaloupe, broccoli, cau-liflower, Brussels sprouts, tomatoes, bell peppers, romaine lettuce, kale, and mustard greens.

» Foods containing omega 3 fatty acids, such as chia, flax, and hemp seeds and dark green leafy vegetables lime kale, romaine, and dandelion greens.

» Foods containing selenium, particularly Brazil nuts.

» Foods containing zinc, such as pumpkin seeds, sesame seeds, sunflower seeds, pine nuts, cashews, and lentils.

» Hydrating foods, such as juicy fruits, high-water-content vegetables, and of course pure drinking water.

They say beauty is as beauty does. This can mean that inner beauty is more important than outer beauty, or it can mean that our lifestyle, including the foods we eat, has a direct impact on our beauty potential (often expressed as “you are what you eat”). In our opinion, both are true. Develop your outer beauty through your lifestyle and your inner beauty by being a beautiful person. Together they create a beautiful life!

That’s what we really want. •

39

Feed Your Soul

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can’t recommend something unless I fully embrace it in my own life. Recently a graduate of our chef and instructor program sent me a product to try and I was, as usual, skeptical -- but since I trust this person, I tried it and now, I am really excited to share it with you.

The product is called Mila and it is a blend of 4 different strains of chia seeds. I have been using chia more and more lately, as I have been studying about fats and the importance of omega 3 fatty acids. Most people are deficient in omega 3 fatty acids and we get too much omega 6s. Even raw fooders get way too much omega 6s, since they are easily found in nuts, seeds, and fractionated oils (even raw oils), among other things. Cooked food eaters, especially those who eat oils like canola, corn, sunflower oil and baked or fried chips, crackers, cookies and other snack foods are even more defi-cient in omega 3s. I had been using chia seeds whole, in pudding and cereal for a tapioca-like texture and was grinding it for things like smoothies and crackers (since I know the fatty aids are much more bioavailable that way) so when I received a bag I wondered what made this product different from the chia I was already using.

What I didn’t know is that not all chia seeds are the same. Mila is a mixture of Salvia hispanica L. seed, which has been carefully selected because of its nutritional value. According to Dr. Wayne Coates, author of the book Chia: Rediscovering a Forgotten Crop of the Aztecs, more than 100 varieties of the seed exist, and Mila contains the four most nutrient-dense strains. These are grown at a high altitude near the equator. I had no idea that various strains of chia differed in omega-3 content or the ratio of 3s to 6s. I also didn’t know that some are higher in protein, calcium, iron, and other minerals and nutrients. The Mila mixture is mechanically processed using a proprietary system that keeps the chia from clumping and becoming so gooey that it becomes difficult to eat or drink. Basi-cally instead of grinding the chia, it is micro fractured. This process, along with the amazing antioxidant properties of chia, keeps the oils protected so the shelf life is extended and the oils do not become rancid. So, unlike flax, Mila does not require refrigeration. It has no taste or smell, and it can be deliciously combined with many foods.

We have found that Mila does not behave the same way that our ground chia did, in that it becomes thick, but in a pleasant way. In fact, it feels very nurturing to drink, even after sitting for an hour or more. We also found that unlike ground chia, we can use it in recipes to thicken sauces, soups, and desserts! We can sneak it into all kinds of foods and it reacts beautifully. From a culinary perspec-tive, that makes it superior to ground chia.

We are now offering Mila to students in plain water every

HealthForce Nutritionals

HealthForce Nutritionals is widely recognized

as the #1 source for highly researched, 100% HARD CORE, TruGanic™ (beyond organic), raw, bio-compati-

ble nutritional superfoods™. HealthForce Nutritionals products are produced with extremely high standards for quality, purity, and potency that make the maximum difference in your health, yet are at the same time actually affordable. Dollar-per-dollar, HealthForce offers some of the most nutrient dense and therapeutically healing whole-food nutritional products anywhere.

HealthForce is led by naturopath Jameth Sheridan, who is co-author of the raw food classic Uncooking with Jameth and Kim, the creator of the original flax cracker, and an herbal medicine researcher with tremendous passion. Jameth’s intense passion for providing people with the absolute best, most potent, most healing products, drives a continuous quest for product research, devel-opment and evolution. A 24-year vegan and raw-fooder, Jameth Sheridan understands the importance of enzymes and other vital nutrients destroyed by heat and common manufacturing processes. HealthForce offers one of the few nutritional product lines that is 100% suitable for raw foodists.

HealthForce’s flagship product, Vitamineral Green, has been a staple product nourishing the raw food community, and beyond, for nearly two decades. Vitamineral Green is quite possibly the most comprehensive nutritional product ever created, with full-spectrum whole food nutrition. This year alone, HealthForce has released several notable new products: ZeoForce™ (the most pure, effective, and affordable zeolite product ever offered); Elixir of the Lake™ (a potent and affordable Klamath algae); Warrior Food Protein™ (sprouted brown rice/hemp protein with nopal cactus), and the HealthForce Healing Cleanse Kits™ levels 1, 2 and 3. Visit our website for more info: www.HealthForce.com (800) 357-2717

Living Light Product Spotlight: Mila

I rarely get excited about a new prod-

uct.People send me products all the time

hoping for an endorsement, or at least hoping I will carry it in the Living Light Marketplace. I am admittedly a hard sell because I

Our Sponsors PLATINUM SPONSORS

40

amenities, guests can also rest easy knowing that their stay is sup-porting the Inn’s commitment to living a conscious life—an invest-ment in the health of people as well as the planet.

The Stanford Inn’s award-winning Ravens restaurant is nation-ally acclaimed for its cuisine. The restaurant is celebrated for dishes based on locally harvested products from regional organic growers or the Inn’s USDA certified organic farm. Products are carefully selected to support sustainability. The Inn’s wine list is comprised primarily of wines produced from certified organic vineyards or those using sustainable, traditional farming practices. In addition to sup-porting sustainable agriculture, the Stanford Inn composts all food wastes into the Inn’s many organic gardens. Regardless of a diner’s preference, the Ravens’ provides a fantastic dining experience.

Because they are so often part of their guests’ families, pets are always welcome at the Stanford Inn. Four-legged guests are provided bowls for food and water, litter bags, treats, covers to pro-tect furniture and bedding. Pet beds are available on request. For guests who leave their pets at home, the Stanford Inn’s resident cats and dogs are available to provide affection to guests who miss their own pets while they are on vacation.

The Stanford Inn offers a variety of pastimes from a leisurely stay to more adventurous experiences—from hiking to night tours of Big River estuary to see phosphorescent algae. Guests and visi-tors from other inns can rent a canoe and experience the Big River estuary’s forested canyons, swimming holes, and wildlife. Visitors of any level or expertise can rent a mountain bike to explore Men-docino and the surrounding forests. From a leisurely ride along the charming streets of Mendocino Village to the more adventurous Comptche-Ukiah-Fern Canyon Loop (which includes an aerobic climb with views of the Big River watershed and the Coast Range), to a fast and fun descent from the pygmy forest down into lush Fern Canyon and along Little River to the Coast, there are opportunities for every level of bike rider. Guests looking for a more relaxing stay can indulge in the Stanford Inn’s Massage in the Forest or take a private yoga session.

The Stanford Inn by the Sea is located at Coast Highway 1 and Comptche-Ukiah Road in Mendocino, California. All guest rooms have wood-burning fireplaces, coffeemakers with organic fair trade Big River Coffee, refrigerators, televisions, VCRs, DVD players and compact stereo systems with CD players. Each room is equipped with telephones, data ports, voice mail and high-speed internet. Contact the inn toll free by calling (800) 331-8884 or via e-mail at info@stanfordinn.com.

morning (some add a drop of Stevia, but it is quite flavorless) and some students put it in their smoothie. Even with their shot of E3Live, a green smoothie made with Vitamineral Green, and a green drink, they notice a difference when they drink the Mila, and they’re disappointed when they don’t get it! I have heard testimonials from people who have had amazing health transformations without making any other changes in their diets, other than adding a scoop of Mila to their juice or smoothie every day. Most people are severely deficient in omega 3 fatty acids and deficiencies cause all kinds of problems from depression to insomnia and life threatening diseases. Most people lose significant amounts of weight as well, especially if they take Mila twice a day. Dan and I are taking it twice a day and have not lost weight, since our weight is already in balance, but those with extra weight to lose will lose it.

Mila is produced by a company called Lifemax. It is their only product and is offered via network marketing, which at first made us skeptical. However, after researching the company, we decided not to let that stop us from using or selling this extraordinary product. In fact, our students are as enthusiastic as we are, especially since it provides an opportunity for them to create an income stream that could free them up to explore their true passion—teaching others about the raw food lifestyle.

We plan to produce a weekly call for raw chefs to share ideas about Mila and also to produce some videos using the product. Dan and I see this as a great opportunity for chefs and others who want to help people and create an income stream that is in integrity with their mission. Here is a link to the Mila site, if you want to learn more: http://livinglight.lifemax.net/

Stanford Inn by the Sea

M endocino Village’s most celebrated

resort lodge, the four- diamond Stanford Inn, is a haven that embod-ies the best of the rugged Mendocino Coast. Nestled on a hillside overlooking Mendocino Bay, the 41-

room Inn attends to every detail for its guests from wood-burning fireplaces set and ready to light to the sumptuous organic breakfasts provided daily.

Besides experiencing the ultimate in comfort and first-class

mendocino california800.331.8884

PLATINUM SPONSORS

41

GOLD SPONSORS

42

Divine Organics / Transition Nutrition

TRANSITION NUTRITION

was founded in 2003 with a vision and passion to

bring super premium, unique, and organic raw food to the mar-ket. The founder, David Kaplan, attributes the grace of God and a simple raw food diet for saving his life from a major chest infection due to a near-fatal gunshot many years back.

David believes it is equally important to feed the soul with meditation, as it is to feed the body with organic live vegan food. The company was started on the advice of a Saint who told him many years ago that humankind would really need living food to reach a new level of health and consciousness for creating a bright and happy future on this planet.

TRANSITION NUTRITION distributes a gourmet line of high quality superfoods from around the world. Most of the ingredients are sourced from small sustainable family farms in South America, Turkey, Thailand, Indonesia and the Philip-pines. The farmers are paid higher than usual wages, and are happily enthusiastic about how their life’s purpose and standard of living has improved. Products ranging from salt to nuts are being imported and distributed to chefs, restau-rants, stores, spas, doctors and manufacturers throughout the country and abroad. The company has been awarded for its excellence from NaturalNews.com, one of the largest and most trusted health news reporting sites on the internet.

The company’s three brands are: ROYAL HIMALAYAN, DIVINE ORGANICS and A TASTE OF PARADISE.

The ROYAL HIMALAYAN brand of Pink Crystal Salt won “Best of Show” in 2005 and is regarded as one of the finest salts on the market. This high vibrant mineral salt is used in some of the top raw restaurants from PURE FOOD AND WINE in New York to CAFÉ GRATITUDE, AU LAC, and LIVING LIGHT CULINARY INSTITUTE on the west coast.

TRANSITION NUTRITION’s berries, nuts, and dried fruits have a sparkling reputation. Their BLISS MIX, a combination of three varieties of nuts, three varieties of dried fruits, and raw cacao nibs has won two awards including BEST NEW

SUPERFOOD. Additionally, A TASTE OF PARADISE virgin cold pressed Coconut Oil was selected by author and holistic doctor, Gabriel Cousens, as the “best tasting” on the market.

When it comes to Raw Vegan Chocolate and Cacao the DIVINE ORGANICS brand takes the cake hands down. At the NY BEST OF RAW contest, the company’s choco-late dessert entry – a Mulberry Mousse with White Mulberry Chocolate Crumble & Chocolate Ganache (you find the recipe on our blog at www.transitionnutrition.info) placed overall “Best of Show” and “Best Chocolate Desert”. DIVINE ORGANICS uses the highest quality and most sought-after Ecuadorian and Venezuelan cacao to craft its chocolates. The Divinely Decadent Chocolate Brittles have won awards for “Best Tasting Chocolate” (NaturalNews.com) and also “Most Delectable Chocolate” (Raw Spirit Fest). The company also provides the premium raw cacao to manufacturers and culinary artists around the world.

Young Living Essential Oils

E ssential oils are consid-

ered one of the first medicines and have been

used around the world for centuries. Essential oils and other aromatics have been used in religious rituals, to treat various illnesses, and for other physical and spiritual needs.

Research dates the use of essential oils back to 4500 BC. Ancient Egyptians were the first to discover the potential of the oils, and records demonstrate that oils and aromatics were used for treating illness and performing rituals and religious ceremo-nies in temples and pyramids. Three oils that are still commonly used today—cedarwood, myrrh, and frankincense—were used in the Egyptian embalming process.

According to ancient Egyptian hieroglyphics and Chinese manuscripts, priests and physicians used oils thousand of years before the time of Christ. There are more than 188 references to oils in the Bible, and some precious oils like frankincense, myrrh, rosemary, cassia, and cinnamon were used for the anointing and healing of the sick. Additionally, biblical prophets recognized the

SILVER SPONSORGOLD SPONSOR

43

E3Live®

R enowned health autho-rities consider fresh-

green E3Live® the standard by which other superfoods are measured. This is due to

its nutrient density and its multiple effects on the body, mind, and emotions. E3Live® is an aqua-botanical known as Apha-nizomenon flos-aquae (AFA). Dr. Fred Bisci, author of Your Healthy Journey says, “E3Live® nourishes the body and mind at deep physiological levels. Its energetic boost is wholesome and lasting.”

E3Live® is a raw, all-organic food wild harvested only at Klamath Lake, Oregon, where mighty Mt. Mazama erupted here 8,000 years ago. Klamath Lake is thus rich in volcanic minerals. In the winter, the lake surface freezes while mineral-rich volcanic hot springs rise up from the lake floor. Only the primordial forces of the Hand of Creation can make E3Live®!

E3Live® has twice as much chlorophyll as wheatgrass. E3Live® also has a remarkable accessory pure blue pigment to chlorophyll known as phycocyanin. This has anti-inflamma-tory properties and naturally occurring Phenylethylamine (PEA) which balances and uplifts mood and tangibly enhances mental focus and clarity.

To help you be at your best in stressful times, E3Live® BrainON naturally promotes joy and increases attention span so you can shine everyday in demanding situations. E3Live® Brai-nON is E3Live® with extra phycocyanin added from E3Live®.

Both E3Live® and E3Live® BrainON promote speedy recovery from physical exertion, enhance overall biochemical balance and impart a sense of complete well-being. It is our pleasure to bring you this vital superfood direct from nature. We make its balance and power available to you.

use of essential oils as protection against disease.The reintroduction of essential oils into modern medicine

first began during the late 19th and early 20th centuries. Since that time essential oils have been used traditionally to kill harm-ful germs, as well as spiritually to balance mood, lift spirits, and dispel negative emotions.

Essential oils, known as nature’s living energy, are the natural, aromatic volatile liquids found in shrubs, flowers, trees, roots, bushes, and seeds. The distinctive components in essen-tial oils defend plants against insects, environmental conditions, and disease. They are also vital for a plant to grow, live, evolve, and adapt to its surroundings. Essential oils are extracted from aromatic plant sources via steam distillation, and are highly concentrated and far more potent than dry herbs.

While essential oils often have a pleasant aroma, their chemical makeup is complex and their benefits vast—which makes them much more than something that simply smells good.

Historically, essential oils have played a prominent role in everyday life. With more than 200 references to aromatics, incense, and ointments throughout the Bible, essential oils are said to be used for anointing and healing the sick. Today, essen-tial oils are used for aromatherapy, massage therapy, emotional health, personal care, nutritional supplements, household clean-ing, and much more.

Young Living Essential Oils, the leading provider of essen-tial oils, offers more than 300 essential oil singles and blends. All Young Living essential oils meet the Young Living Therapeutic Grade™ standard. Every essential oil Young Living distills or sources has the optimal naturally-occurring blend of constitu-ents to maximize the desired effect. To meet Young Living Ther-apeutic Grade distillation standards proper temperature must be maintained throughout the distillation process, and pressure, length of time, equipment, and batch size are strictly monitored. Young Living Therapeutic Grade standards prohibit the accep-tance of any diluted, cut or adulterated oils. Every product Young Living produces—essential oils, oil blends, nutritional supple-ments, or personal care—meets strict purity standards, and the naturally occurring compounds contained in each essential oil product are of the highest and most consistent bioactive levels.

Raw Culinary Arts Associate Chef and Instructor Certification™

For Individuals, Chefs, and Instructors

Living LightLiving Light International, LLC 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

Certification™ includes�FUNdamentals of Raw Living Foods™, Sharpen Up Your Knife Skills!™, Essentials of Raw Culinary Arts™, Raw Culinary Arts Associate Chef and Instructor Training™,�and�Science of Raw Food Nutrition™ I,�the�foundation�upon�which�we�have�built�all�of�our�subsequent�certification�programs��

These�five�classes�may�be�taken�consecutively�in�the�same�session�or�individually�within�a�twenty-four�month�period��Completing�the�Raw�Culinary�Arts�Associate�Chef�and�Instructor�Certification™�provides�students�with�essential�techniques�and�skills�they�need�to�become�proficient�in�the�art�of�raw�cuisine,�and�is�a�pre-requisite�for�continuing�with�Living�Light’s�advanced�trainings���Novices welcome!

The� highly� regarded Raw Culinary Arts Associate Chef and Instructor

For class dates, tuition and other information:Visit RawFoodChef.com or call 707-964-2420

This�all-inclusive�series�of�courses�takes�students�to�the�next�level�of�confidence�and�expertise:�exploring�world�cuisines,�developing�recipes,�transforming�tra-ditional� cooked� dishes� into� health-promoting� gourmet� raw� cuisine,� organiz-ing� large�events,�and� learning�about� the�science�of� raw� food�nutrition��You’ll�go�home�empowered�and�confident�in�your�ability�to�produce�incredible�new�dishes�without�the�need�for�recipes���You�will�also�learn�to�write�recipes�suitable�for�publishing��Once�the�Associate�Chef�and�Instructor�Certification™�Series�is�completed,�the�following�subsequent�courses�may�be�taken�within�two�years:

•��Ethnic�Flavors�in�Recipe�Development™•��RawFusion�Gourmet�Spa�Cuisine™•��Raw�Event�Catering�and�Elegant�Entertaining™

Gourmet Raw Food Chef Certification™

Living Light

For class dates, tuition and other information:Visit RawFoodChef.com or call 707-964-2420

Living Light International, LLC 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

MILAThe Miracle Seed

Mila by Lifemax contains the four most nutrient-dense strains of chia seed available on the planet. With specially selected strains of chia grown at high altitude near the equator, Mila has the best ratio of Omega-3 to Omega 6 fatty acids, and is higher in protein, calcium, iron, and other minerals and nutrients than regular chia seeds. Mila is also mechanically processed (micro-fractured) using a proprietary system that keeps the seeds from clumping and becoming difficult to eat or drink. The Mila process, along with the amazing natural antioxidant properties of chia, keeps the oils protected from rancidity.

Mila is one of the main foods I eat every day to maintain my health and youthful vitality. We also serve it to our students every morning at Living Light. It’s wonderful in all kinds of recipes, and as a thickener for dressings and sauces in place of fat. Highly recommended! ~Cherie Soria

Lifemax offers outstanding career opportunities for people interested in creating an alter-native income stream. So if you need additional cash flow to fuel your passion and allow you to start a new career as a raw food chef or instructor, email Michael Varbaek michaelvarbaek@hotmail.com or call 310-614-9023 for information.

And tell them Cherie sent you!

Living Light/Cherie Soria is an independent Lifemax distributor

CLASS:Take a Walk on the Wild Side: Discover Raw Green Superfoods from the Ocean! Class will meet promptly at 6:45am in The Company StoreTUITION:��$95This�adventurous�and�unique�4-hour�introduction�to�native�seaweeds�of�the�Northern�California�Coast�is�presented�by�Terry�Nieves,�owner�of�Ocean�Harvest�Sea�Vegetable�Company��Terry�is�a�raw�food�enthusiast�and�seaweed�wildcrafter,�who�offers�a�wealth�of�practical�knowledge�about�seaweeds�and�their�nutritional�values��She�is�a�member�of�the�Seaweed�Stewardship�Alliance,�and�works�with�Mendocino�County�Schools,�educating�students�about�both�plant�nutrition�and�gardening��Recommended�warm�clothing�includes�a�hat,�sturdy�water�booties�or�water�sandals�with�wool�socks,�a�towel�and�a�change�of�pants��Water�booties�will�also�be�available�for�$3�00�(students�please�reserve�your�size�in�advance)�

Meet and Greet Celebrity Chef Panel In the Culinary StudioThis�is�a�very�special�opportunity�to�hear�your�favorite�chefs�discuss�a�variety�of�“hot”�topics�about�the�raw�food�lifestyle!�These�discussions�can�sometimes�get�you�all�fired�up—we�don’t�call�it�Hot�Chefs,�Cool�Kitchens�for�nothing!

Chef Showcase Dessert Reception at Living LightOn�Friday�night,�our�superb�dessert�reception�will�be�a�sensory�delight!��For�just�$35�you�can�mingle�and�network�with�former�graduates�and�our�notable�chefs�while�indulging�in�delectable�desserts�and�fine�wine�from�our�local�Mendocino�county�organic/biodynamic�winery,�Frey�Vineyards��This�absolutely�fabulous�dessert�reception,�which�will�be�co-created�by�Vinnette�Thompson�and�Martine�Lussier,�is�simply�not�to�be�missed!�

Gala Dinner at the Ravens RestaurantLiving�Light�presents�this�wildly�elegant�event�at�Stanford�Inn�(12�miles�south�of�Living�Light�in�Mendocino)��Check�your�packet�for�a�complete�description�of�the�scrumptious�gourmet�dinner�prepared�by�Chef�Kyle�Evans�(recently�profiled�in�Oprah�magazine)��Join�our�celebrity�chefs�and�your�fellow�Showcase�attendees�for�a�delicious�vegan�(you�can�order�ALL�raw)�prix�fixe�menu�at�the�celebrated�Ravens�Restaurant���Nut-free�option��is�available�

THURSDAY6:45 am

until11:00 am

THURSDAY6:00 pm

until8:00 pm

FRIDAY6:30 pm

SATURDAY6:00 pm

until9:00 pm

46

Schedule of Events Events Schedule

THURSDAY-SATURDAY, AUGUST 25-27�EVENTS SCHEDULE

47

9:00 amAmy BachellerFrankincense�Spiced�Granola�and�Mac�Nut�Citrus�Coconut�Milk

10:00 amColleen CackowskiLow-Glycemic�Superfood�Green�Ice�Cream�with�Hot�Fudge�Sauce

11:00 amCherie SoriaInternational�Salad�Trio--�Greek�Wild�Rice,�Mexican�Corn�and�Avocado�Salad,�and�Italian�Vegetable�Antipasto

12:00 pmBrian James Lucas (aka Chef BeLive)Ravishing�Mini�Ravioli

1:00 pmCristina ArchilaButternut�Squash�Risotto�with�Sage�Cream�&�Mushrooms

2:00 pmChef Tina JoPeanut�Butter�Scotch�Fudge�Bites

3:00 pmMartine LussierShiitake�Sliders�with�Apple�Fennel�Mustard

4:00 pmAlicia OjedaRed�Lentil�Chili�with�Jalapeño,�Scallions,�and�Cashew�Sour�Cream�Served�with�Sweet�Corn�Cakes

6:30 pm Chef Showcase Dessert Reception at Living Light(see�details�in�the�Events Schedule�on�previous�page)

Chef Showcase Schedule

FRIDAY, AUGUST 26�CHEF SHOWCASE SCHEDULE

48

Chef Showcase Schedule

9:00 amJudita WignallBerries�and�Cream�Crepes

10:00 amChef Tina Jo Cucumber�Cups�with�Watermelon�and�Basil�Salad

11:00 amBrian James Lucas (aka Chef BeLive)Tacos

12:00 pmCherie SoriaRed�Bell�Pepper�Chipotle�Soup��with�Cashew�Sour�Cream�and�Corn�Bread

1:00 pmVinnette ThompsonChocolate�Mousse�Trio

2:00 pmChef StephCrispy�Crunchy�Crackers�and�Cookies

3:00 pmCristina ArchilaMojito�Mousse�on�Coconut�Crust

4:00 pmMartine LussierLavender�Blueberry�Ice�Cream�with�a�Pistachio�Crown�and�Ancho�Chocolate�Filling

6:00 pmto 9:00 pm

Gala Dinner at the Raven’s Restaurant at the Stanford Inn(see�details�in�the�Events Schedule�on�a�previous�page)

SATURDAY, AUGUST 27�CHEF SHOWCASE SCHEDULE

49

Chef Showcase Schedule

9:00 amAmy BachellerTrifectas�for�Healing�--�A�Winning�Combination:�Mac�Nuts,�Superfoods,�and�essential�oils

10:00 amColleen CackowskiNot-So-Thin�Mint�Pie

11:00 amAlicia OjedaJalapeño�Boats�Filled�with�Queso�Amarillo�on�a�Bed�of�Red�Cabbage�Slaw�and�Creamy�Ranch�Dressing

12:00 pmCherie SoriaCorn�Fritters�with�Trio�of�Sauces

1:00 pmVinnette ThompsonTriple�Berry�Shortcake�with�Black�Pepper�Tarragon�Syrup�and�Whip�Cream

2:00 pmChef StephZesty�Kale�Chips�and�Fruit�Roll-ups

3:00 pmJudita WignallAsian�Noodle�‘Stir�Fry’

4:00 pmKarin DinaSupersize�Your�Salad

5:00 pm Finale

SUNDAY, AUGUST 28�CHEF SHOWCASE SCHEDULE

Raw Food Styling for Photography Living Light Culinary StudioTUITION:��$895Now�you�can�learn�from�the�experts�how�to�show�off�your�beautifully�presented�and�photographed�raw�culinary�creations�on�your�website,�recipe�books,�and�brochures!�It�is�said,�“Pictures�speak�a�thousand�words”�and�it’s�true—well�plated�and�designed�food�photos�can�do�more�to�build�your�business�and�showcase�your�talent�than�the�most�well�written�description�of�your�foods�possibly�can��Living�Light�has�created�an�intensive�2-day�workshop�that�will�focus�on�the�art�of�food�styling�for�the�media��Students�will�learn�basic�presentation�skills,�how�food�reacts�under�the�camera,�the�ins�and�outs�of�propping�and�preparing�for�a�shoot��This�course�covers�the�tricks�and�techniques�for�media�food,�building�a�portfolio,�elements�of�design�for�photography,�the�importance�of�colors,�textures,�and�negative�space�

Prerequisite:��none�Recommended Text:��Food Styling�by�Denise�Vivaldo�(available�for�purchase�at�Living�Light�Marketplace)

TUESDAY-WEDNESDAY, AUGUST 30-31�POST-SHOWCASE CLASS

Special Events Schedule

TUESDAY9:00 am

until6:00 pm

through

WEDNESDAY9:00 am

until6:00 Pm

A Weekend of Essential Oilsb The Essence of Raw: Essential Oils for Healing and Flavor Enhancement

Living LightLiving Light International, LLC 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

Learn�the�basics�of�using�essential�oils�for�culinary�purposes�and�to�enhance�health�� •� Introduction�to�essential�oils:��How�to�use�them,�where,�when,�and�why� •� Culinary�essential�oils:��Which�oils�to�use,�techniques,�recipes,�and�

guidelines�for�recipe�development

For class dates, tuition and other information:Visit RawFoodChef.com or call 707-964-2420

Amy Bachellerhas�almost�20�years�of�experience�

in�alternative�health�modalities�which�make�up�her�Scent�From�

Heaven�holistic�healing�practice���Amy�is�certified�in�aromatherapy,�

nutritional�counseling,�guided�imagery,�bodywork,�energetic�healing�and�raw�foods���She�is�

certified�as�an�Associate�Raw�Food�Chef/Instructor�from�Living�Light�

Two outstanding classeswith Amy Bacheller,

M.Ed., NC, C.M.T.

b The Essence of Abundance: Essential Oils for Health and ProsperityLearn�to�live�in�the�flow�of�abundance�using�aromatherapy��Explore�spiritual�principles�and�practices�in�business�and�life�� •� Explore�the�principals�of�the�law�of�attraction,�gratitude�and�forgiveness�to�

create�abundance�in�all�areas�of�your�life�� •� Discover�how�a�spiritual�approach�to�marketing,�enhanced�with�essential�

oils,�can�make�abundance�flow�with�grace�and�ease

Rick and Karin Dina, D.C. developed�the�Science�of�Raw�Food�Nutrition™�Series�offered�at� Living� Light�� Their� mission�is� to� convey� to� their� students�accurate,� scientifically� based,�user� friendly� information�about� plant-based� raw� food�nutrition,� designed� to� create��a�learning�experience�that�will�assist� and� empower� those� on�the�path�to�greater�health�and�well-being�

Science of Raw Food NutritionBenefits of Raw Food Nutrition Education™ Series

Living LightLiving Light International, LLC 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

Science of Raw Food Nutrition™ IA�great�course�for�chefs,�health�educators,�or�anyone�who�wants�to�have�the�knowledge�base�to�achieve�optimum�health���

For class dates, tuition and other information:Visit RawFoodChef.com or call 707-964-2420

Science of Raw Food Nutrition™ IIThis�comprehensive�five-day�course�builds�upon�the�knowledge�base�learned�in�SRFN�I�and�introduces�many�new�topics�that�are�essential�to�understanding�raw�and�living�food�nutrition���Prerequisite: SRFN™ IBenefits of Raw Food Nutrition Educator Certification™This�two-day�course�follows�SRFN�II�and�prepares�students�to�present�fundamental�raw�food�nutrition�information�with�authority,�accuracy,�and�confidence��Highly�recommended�for�health�educators�and�raw�food�chefs���Prerequisite: SRFN™ II

Advanced Raw Food Nutrition Educator™ Certification SeriesScience of Raw Food Nutrition™ IIIJust�like�SRFN�I�and�II,�this�class�is�based�in�peer-reviewed�science�and�presented�in�a�format�both�solid�enough�for�those�with�a�science�background,�yet�accessible�enough�for�the�rest�of�us��It�covers�a�variety�of�fascinating�NEW�hot�topics�in�raw�food�nutrition!��Prerequisite: SRFN™ IIAdvanced Raw Food Nutrition Educator Certification™This�course�is�designed�to�provide�you�with�several�helpful�tools�for�honing�your�skills�as�a�credible�raw�food�nutrition�educator�by�assisting�you�in�fielding�the�often�challenging�audience�inquiries�that�come�your�way���It�integrates�and�refines�the�information�learned�in�SRFN�I,�II,�III,�as�well�as�our�Benefits�of�Raw�Food�Nutrition�Educator�Certification™�course���Prerequisites: SRFN™ III, Benefits of Raw Food Nutrition Educator Certification™

Living Light is a proud distributor of Young Living therapeutic grade essential oils.

Check the ad in this program for our weekend workshops on essential

oils with Amy Bacheller, a certified Living Light Gourmet Chef.

youngliving.org/cheriesoria

ONLINE! Streaming September 5-16

LIVING LIGHT CHEF SHOWCASE:HOT CHEFS, COOL KITCHEN

12 Raw Food Chefs 24 Professional Culinary Demos 80 Gourmet Raw Vegan Recipes

SPECIAL DISCOUNT PRICES FOR SHOWCASE ATTENDEES*

� •� Online�event�for�12�consecutive�days�with�12�featured�chefs�(2�videos�per�day)

� •� 24�hours�to�watch�each�chef,�beginning�at�Midnight�each�day

� •� Interactive�Q�&�A�with�the�featured�chef�or�Cherie�Soria�each�day

SILVER PACKAGE — SHOW Special Price*

• Silver�plus�90�Days�online�viewing• Bonus�30�Days�2010�Chef�ShowcaseThis�program�will�allow�you�access�to�all�of�our�2011�culinary�demos�and�bonus�video�interviews�with�our�chefs�at�your�leisure—as�many�times�as�you�wish,�for�90�days• Chef�Showcase:�Hot�Chefs,�Cool�Kitchen�recipe�eBook�

GOLD PACKAGE — SHOW Special Price*

� •� DVD�Add-on�to�Silver�or�Gold�Packages

DVD PACKAGE*

If �you�enjoyed�the�showcase�so�much�that�you�would�like�to�expe-rience� your� favorite� presentations� once� again,� here’s� your� chance!�Better� yet,� upgrade� to� the� Gold� package� and� view� the� demos� at�your�leisure�online�for�90�days,�or�purchase�the�DVD�set�to�enjoy�the�showcase�whenever�you�want—�year�after�year,�and�be�able�to�share�the�experience�with�friends�and�family�

When�you�purchase�the�Living�Light�Chef�Showcase�ONLINE�Silver�Package,� you’ll� be� able� to� watch� two� professional� demos� by� a�different�Hot�Raw�Chef�each�day�for�12�days,�and�will�also�receive�an�e-book�of�all�of�the�recipes,�so�you�can�follow�along!�Two�40-minute�demos�by�the�“featured�chef�of�the�day”�will�run�continuously�all�day�for�each�of�the�12�days,�so�you�can�watch�the�videos�anytime,�at�your�convenience�� Read� below� to� learn� more� about� the� different� ways��to�enjoy�the�Living�Light�Chef�Showcase:�Hot�Chefs,�Cool�Kitchen,�again�and�again!

Our�Money�Back�GuaranteeIf, after viewing the first three days of the Chef Showcase online, you are not thrilled about your purchase, you may contact us immediately to receive a full refund, but you must call immediately after the first three days. Refunds will not be honored unless you call by day four. If you decide on a refund, you may still keep the bonuses, but the Showcase online videos for 2010 and 2011 will be discontinued.

*As� a� showcase� attendee,� you� can� sign� up� for� special� discounted� online�packages�and�DVD�sets�at�the�registration�office�until�6�PM�Sunday,�August�28��(See�order�form�in�your�welcome�packet)��To�purchase�any�of�the�online�packages�or�The�DVD�Package�after�the�show�call�707-964-2420�or�visit�www�HotChefsCoolKitchen�com

Jennifer Cornbleetis�a�nationally�recognized�

raw�food�chef�and�instructor,�and�a�faculty�instructor�at�

Living�Light��Her�first�book,�Raw Food Made Easy for 1 or 2 People,�has�already�sold�over�100,000�copies��Her�second�book,�Raw�for�Dessert,�was�published�in�August,�2009�

W hen�you’re�ready�to�become�a�raw�food�teacher�at�the�highest�level,�this�intensive,�career-focused�learning�experience�will�help�you�rise�to�the�top�

of�your�profession�quickly��Each�module�is�specifically�designed�to�prepare�you�to�share�your�expertise�with�people�who�are�eager�to�improve�their�health�and�embrace�a�raw�food�approach�to�eating�

Building�a�business� takes�dedication�and�direction�� If�you�provide�the� former,�course�instructor�Jennifer�Cornbleet�will�supply�the�latter��She’ll�share�practical�tips�and�tools� for�becoming�a�popular�speaker/teacher�whose�services�are� in-demand�to�the�growing�audience�of�raw�food�enthusiasts�

Course Prerequisites:�Associate�Chef�and�Instructor�Certification™�series

Living Light

For class dates, tuition and other information:Visit RawFoodChef.com or call 707-964-2420

Living Light International, LLC 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com

Advanced Raw Culinary Arts Instructor Training Certification™

With Jennifer Cornbleet, Professional Raw Food Chef

and Instructor

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MAPS AND FLOOR PLAN Living Light Center at the Company Store

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Parking:The public lots near Living Light Center fill up quickly—an alternative is to form your own carpool or consider walking from your inn or hotel.

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ABOUT FORT BRAGG

Local AmenitiesThe� historic� town� of� Fort� Bragg� and� surrounding�Mendocino�coast�offers�many�amenities,�including�excel-lent�lodging,�shops,�wineries,�theatres�and�art�galleries��Beautiful�beaches�are�just�a�short�walk�from�the�Living�Light�Center��You�can�walk,�picnic,�bike,�hike,�kayak,�surf,�dive�and�sightsee!�A�spa,�yoga�studio,�health�club,�and�health�food�store�are�all�nearby�

RestaurantsLocal�restaurants�and�markets�providing�organic�foods,�and� raw� or� cooked� vegan� options:� Living� Light� Café,��Café� 1,� Down� Home� Foods,� Mendo� Bistro,� Headlands,�Harvest�Market,�Ravens�at�Stanford�Inn,�Lu’s�Kitchen,�and�Corners�of�the�Mouth�

ParkingParking�is�limited,�please�walk�from�your�accommodations�or�use�long�term�public�parking�lots�behind�The�Company�Store,�or�at�The�Depot�at�Main�and�Laurel�Streets��Most�of�downtown�parking�is�subject�to�a�2-hour�parking�restric-tion,�so�please�watch�for�parking�signs���

Internet AccessZappa’s� Coffee/Mendocino� Cookie� Company,� located�inside� the� Company� Store,� offers� free� WI-FI� as� well� as��prepaid�computer�and�internet�access�

PhonesNext�door�at�the�76�gas�station,�the�Depot�at�Main�&�Laurel,�and�Headlands�Coffeehouse�between�Main�and�Franklin�on�Laurel�Street�

RestroomsCompany�Store:��2�downstairs�and�2�upstairs��Town�Hall:��2�in�the�back�to�the�left�of�the�main�door��

Trash, Recycling and Compost BinsAll�of�our�to-go�containers�at�Living�Light�are�fully�biode-gradable�and�compostable��We�are�committed�to�using�earth-friendly,�sustainable�products�in�every�area�of�our�business�� Please� be� conscious� about� where� you� place�your�containers�and�remember�to�scrape�any�food�scraps�into� the� compost� bins� at� trash/recycling� stations�� Bins�are�clearly�marked�for�trash,�recycling,�compost,�and�caf�biodegradable�containers�

Catch�A�Canoe�&�Bicycles�Too!�offer�kayak,�canoe,�and�bike�rentals�on�Big�River��Summer�tours�are��also�available

catchacanoe�com,�707-937-0273

Enjoy�a�chauffeured�day-long�tour�of�Mendocino’s�wineries,�followed�by�a�journey�through�the�beauti-ful�Redwood�Forest�into�the�lush�Anderson�Valley�����

mendowinetours�com,�888-805-TOUR�(8687)

Take�a�leisurely�stroll�through�The�Mendocino�Coast�Botanical�Gardens,�the�47-acre�gardens�by�the�sea��

gardenbythesea�org,�707-964-4352

Go�on�a�scenic� train� ride� through�the�California�Red�woods�between�Fort�Bragg�and�Willits�on�the�Skunk�Train���

skunktrain�com,�866�457-5865

Bask�in�the�naturally�warm�and�carbonated�mineral�baths�at�Orr�Hot�Springs�

andersonic�net/orr,�707-462-6277

Horseback�ride�along�Ten�Mile�Beach,�across�cattle�ranches�and�through�the�majestic�Redwood�forests�with�Ricochet Ridge Ranch��

horse-vacation�com,�888-873-5777

Explore�the�early�morning�(5:44�a�m�)�underwater�sea�life�during�minus�tide�at�MacKerricher�State�Park�(Just�a�few�blocks�from�Living�Light)�on�Monday,�Aug��29th��Too�early?�Another�low�tide�is�at�5:56�p�m���

Tide�schedule,�tides�info

Want more?�Visit�the�Mendocino�Chamber�of�Com-merce’s�website�for�an�extensive�list�of�activities�to�do�along�the�coast��

mendocinocoast�com

ABOUT FORT BRAGGA FEW THINGS YOU CAN DO ON THE COAST DURING YOUR STAY

You are invited to make a reservationLiving�Light�Inn�����533�East�Fir�Street�����Fort�Bragg,�CA�95437����707-964-1384�����LivingLightInn�com

An Eco-friendly OasisLiving�Light� Inn�is�a�1912�craftsman-style�architectural�jewel,� located� in� the� most� beautiful� residential� neigh-borhood�in�Fort�Bragg���It’s�an�easy�walk�to�downtown�or�a�brisk�walk�to�the�famed�Glass�Beach���

Every�room�is�beautifully�decorated�and�outfitted�with�organic�bedding,�linens,�and�windows�that�open�to�let�in�the�fresh�sea�air�� �All�water�in�the�building�is�filtered�and�the�kitchen�is�fully�outfitted�with�equipment�for�raw�food� preparation� and� equipped� with� a� special� reverse�osmosis�filtration�system���All�cleaning�products�used�at�the�inn�are�vegan,�non-toxic,�and�biodegradable���

Living� Light� Inn—an� elegant� and� welcoming� � “home�away�from�home�”

Living Light Inn

Living� Light� Marketplace� is� pleased� to� feature�special� Chef Showcase� Book/DVD� Bundles� as�well� as� a� variety� of� high� quality� products� and�equipment�you’ll� see�demonstrated�by�the�Hot Raw Chefs�this�weekend!�

Be� sure� to� check� out� the� new� Cuisinart Elite Collection™,� debuting� in� the� Marketplace� this�weekend!� It’s�a�great� innovation� for� the�modern�kitchen,� providing� chefs� with� multiple� food��processors�in�one�

Living LightMarketplace

Living�Light�Marketplace���301-B�North�Main�Street���Fort�Bragg,�CA�95437����707-964-2420�����RawFoodChef�com

Shop Online at RawFoodChef.com!

Setting the Standard for Excellence in Raw Culinary Arts

Since 1998 Living Light Culinary Institute has established itself as the world’s premier gourmet raw culinary school, attracting people from nearly 50 countries around the world, and all walks of life. We offer a variety of practical, yet fun and life-transforming culinary and nutrition programs to suit every student, from novice to professional chef! Whether you want a career in the fast-growing arena of gourmet raw foods, or simply want to prepare meals for family and friends, our courses inspire every student to create healthier, more conscious cuisine without sacrificing taste, presenta-

tion, or the emotional satisfaction of food. Living Light Culinary Center is a state-of-the-art facility located on the beautiful Mendocino Coast in Fort Bragg, California, designed to provide the latest advances in raw culinary education and services. Dine on raw vegan cuisine at Living Light Café, find healthy lifestyle products for the raw chef or your home at Living Light Marketplace, and stay at the eco-friendly Living Light Inn for a memorable experience! Visit RawFoodChef.com for more information about classes, schedules, tuition, registra-tion, and lodging.

RawFoodChef.comMaking Healthy Living Delicious!™

707-964-2420info@RawFoodChef.com

Culinary and Nutritional Science Courses