Cherie `s Favorite Recipes

Holiday
Cherie s’ Favorite Recipes
Delicious PLANT-BASED
heart-healthy recipes
to delight and inspire
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RawFoodChef.com
Welcome to Cherie's Favorite
Holiday Recipes
I
love the holidays—especially the sharing of
favorite foods that remind me of family and
fond memories of childhood. How do I balance
that with my raw vegan lifestyle? Easy! I prepare
foods that are reminiscent of traditional holiday
foods, using the best raw vegan ingredients, and
I focus on creating the familiar flavors, textures,
and appearance of foods that bring my loved
ones so much joy year after year.
In the spirit of the holiday season, I’ve
assembled an entire menu of my 12 favorite
recipes (plus a few bonus recipes) just perfect
Chef Cherie Soria
for the holidays—and six of the recipes include
videos* illustrating the special tips and tricks I’ve developed over the years, so
you’ll be able to achieve the perfect textures and flavors in raw vegan cuisine
that some people can only imagine in cooked dishes! In many of the recipes
I suggest the use of a dehydrator in place of a stove or oven in order to warm
the dishes and create the comfort foods everyone expects during the holidays.
If you do not have a dehydrator, you can certainly prepare most of these recipes
using an oven set at the lowest
possible temperature (just long
... delight your friends and family
enough to warm prior to serving).
with the rich textures and flavors However, if you want your foods
of the familiar foods everyone to be as fresh and full of healthenjoys during the holidays. promoting nutrients as possible, a
dehydrator like the Excalibur is a
great investment in your culinary future. I know I couldn’t do without mine!
Either way, you’ll delight your friends and family with the rich textures and
flavors of the familiar foods everyone enjoys during the holidays.
We know you’ll have a wonderful time creating the recipes, and you’ll
discover special recipes you’ll want to include as “new holiday traditions”
year after year. We love helping you make healthy living delicious during the
holidays!
You’ll also find more delicious health promoting recipes in my books Angel
Foods, Raw Food Revolution Diet, and Raw Food For Dummies. Visit our
website RawFoodChef.com for more information about Living Light Culinary
Institute classes for everyone from complete novice to professional chef!
Blessings of Radiant Health,
Cherie Soria
*look for the "WATCH" icon
Healthy Holiday Menu Index
e ³f
Cranberry Apple Ginger Cocktail
Page 3
Holiday Nut Nog
Page 5
Pecan Pâté
Page 6
Candied Pecans
Page 7
Apple Fennel Pomegranate Salad on a Bed of Arugula
with Orange Poppy Seed Dressing
Page 9
Cranberry Orange Relish
Page 10
Holiday Wild Rice Pilaf
Page 13
Crispy Leeks
Page 14
Green Beans Almondine
Page 15
Mashed Celery Root and Parsnip “Potatoes”
Page 17
Zucchini Mushroom Loaf
Page 19
Triple Mushroom Gravy
Page 21
Jalapeño Onion Cornbread
Page 23
Black Bottom Pecan Pie
Page 24
e ³f
2
Cranberry Apple Ginger Cocktail
When creating your holiday menu, don’t forget to include a healthy cocktail everyone can
enjoy. One of my favorites is a fresh lively drink made from just three ingredients: cranberries, apples, and fresh ginger root. The ginger really makes it come alive and even served
chilled it is warming to the body when the weather is cold. So get out your juicer and get
ready to make a refreshing cocktail!
Cranberry Apple Ginger Cocktail
Yield: 4 cups
Serves: 4
Equipment needed: Omega Vertical Juicer or Nutrition Center
3 pounds of apples, quartered (Galas or other sweet apples, preferred)
3 cups fresh organic cranberries
1 (½ -inch) piece fresh ginger
Tip:
If your apples are not very sweet or the cranberries are especially sour, you may need
to adjust the recipe a little, so taste and adjust the flavor by adding a little sweetener, if
needed. Or, include a little more apple to sweeten it up a bit.
Juice is always best served as soon after you make it as possible, but if you need to make
it in advance, store juice in a sealed glass container and refrigerate for up to 24 hours. The
nice thing about the Omega Vertical juicer is that it is a low rev juicer so the juice doesn’t
oxidize as quickly. This means maintains its freshness and nutritional value longer.
Click to
view video
3
Living Light Culinary Institute
FUNdamentals of Raw Living Foods™
Experience Health Transformation!
No other introductory class compares!
A
Tuition: $375. Includes a delicious
organic raw vegan buffet lunch and
course manual
Required Text: Angel Foods:
Healthy Recipes for Heavenly Bodies
by Cherie Soria - (price $19.95)
To Register: Call (707) 964-2420
or visit RawFoodChef.com
2015 FUNdamentals of Raw
Living Foods™ courses:
January 10, February 7,
March 7, April 25,
May 23, June 20,
August 8, September 5
October 3
Making Healthy Living Delicious!
For more information about Living Light
Culinary Institute classes, please call
707-964-2420 or visit RawFoodChef.com
4
ttend our one-day intensive, entry level class,
.FUNdamentals of Raw Living Foods™, which is
the prerequisite for all of our subsequent courses and
programs. Enjoy comprehensive instruction while
discovering the magic of creating fabulous organic raw
vegan cuisine for optimal health and rejuvenation.
Thousands of people from over 60 countries have
taken this course since it was developed in 1998, and
we are continually refining the class to bring you the
latest developments in raw culinary arts.
During this introductory workshop, students
experience seventeen superb culinary presentations
and learn how to create a wide variety of delicious
easy-to-prepare recipes. Here’s just a sampling of
what attendees will see and taste:
• appetizers
• fruit smoothies
• soups
• green juices
• salad dressings
• simple entrées
• pâtés
• wraps and rolls
• nut milks and
non-dairy cheeses
• crunchy crackers and other
dehydrated goodies
• amazing desserts
• fermented foods
• sprouting and kitchen
gardening
• essential equipment and
supplies used in a raw kitchen
• flavor balancing...
• and much more!
A full buffet lunch of organic raw vegan foods will be
provided as well as samples of the foods prepared.
Holiday Nut Nog
Even if you don’t like eggnog or you just don’t want to eat raw eggs (who can blame you?),
this recipe is a people-pleaser! It is rich and creamy and perfect for your holiday parties.
This version is alcohol-free, but it doesn’t have to be!
Holiday Nut Nog
Serves: 6
Equipment needed: Blender
1 quart fresh almond milk, strained
2/3 cup macadamia nuts
8 soft pitted dates
2 teaspoons vanilla extract or ½ vanilla bean
2 teaspoons maple syrup
2 teaspoons flax oil
2 frozen peeled bananas
½ teaspoon nutmeg
1. If using vanilla bean, slit the bean lengthwise, scrape out the soft center (seeds) and
discard the outer shell.
2. Put the vanilla, almond milk, macadamia nuts, dates, maple syrup, and flax oil in a
blender and blend until perfectly creamy.
3. Just before serving, add bananas and blend until smooth. Serve chilled, sprinkled with
a little nutmeg.
Note:
Store in a sealed glass jar in the refrigerator for up to 3 days. To make the Nut Nog in
advance, complete #1 and #2 and store in the refrigerator until ready to serve; then blend in
the frozen bananas just prior to serving.
5
Pecan Pâté
This is one of our favorite appetizers: it’s easy to make and it is absolutely perfect for the
holidays! It’s rich and flavorful and you can use it in a number of delicious ways. It is
superb on crackers or wrapped in lettuce leaves, and I especially enjoy it on crisp slices of
cucumber.
Before starting, make sure you have soaked and dehydrated the pecans in advance to remove the bitterness that is locked in the skin. Soaking them and drawing out the bitterness
also makes nuts easier to digest, so after soaking, rinsing and draining, dehydrate them
overnight to return them to their crunchy state. Watch our video in the Excalibur Healthy
Holiday Menu series for all kinds of fun tips about dehydrating nuts and even making candied nuts.
Pecan Pâté
Makes: 1 cup
Serves: 6-8
Equipment needed: Omega Nutrition Center Juicer, Excalibur Dehydrator
1½ cups soaked and dehydrated pecans
2 tablespoons minced leek or green onions
1½ tablespoons lemon juice
½ tablespoon tamari
½ teaspoon garlic powder
¼ teaspoon Himalayan crystal salt
2 tablespoons fresh parsley, minced
1. Toss pecans with the leek, lemon juice, tamari, garlic powder and salt together. Save
the parsley to add later, otherwise the pate will become green and taste too much like
parsley.
2. Using your Omega Nutrition Center Juicer outfitted with the homogenizing attachment
(the one without the screen) run the mixture through the chute. It will come through
the extruder smooth and buttery. Then, stir in the fresh minced parsley and serve with
sliced cucumbers, crackers, or wrapped inside a lettuce leaf with julienned vegetables
and sprouts.
3. Store in an airtight container in the refrigerator for up to one week.
Click to
view video
6
Candied Pecans
Candied nuts are especially delicious as a sweet crunchy topping on a holiday salad like
our Apple Fennel Pomegranate Salad on Arugula with Candied Pecans (see recipe).
Most nuts and seeds, particularly those with brown skins, are bitter in flavor, which is why
people roast them. But roasting harms the oils in the nuts and actually creates something
called free radicals, which are harmful to the body. So instead of roasting nuts, I soak them
to make them more digestible and remove the bitterness; then I dehydrate them in the
Excalibur. I always have plain soaked and dehydrated nuts on hand to use in recipes
and I also flavor nuts and seeds in a variety of ways to use as snacks and in salads.
Candied pecans are delicious as snacks and you can use them in desserts like Pecan Pie
and even sprinkle them on top of salads to transform a simple salad using them as a sweet
and crunchy element.
Candied Pecans
Yield: 1 cup
Equipment needed: Excalibur Dehydrator
1 cup soaked, rinsed and towel blotted pecan halves
½ cup maple syrup
1 teaspoon cinnamon
Pinch nutmeg
1. Toss the soaked pecans, maple syrup, cinnamon, and nutmeg together and spread them
on a Paraflex sheet. Dehydrate at 105 degrees for about 12 hours or until they are crisp.
2. Enjoy as a snack or salad topper, or use in desserts, like Black Bottom Pecan Pie.
3. Store Candied Pecans or other flavored nuts in a sealed glass jar in the refrigerator for
up to 3 months. I especially love them on top of my favorite holiday salad.
Click to
view video
7
A Raw Food Education Can Change Your
Life or Career in Less than a Month!
Experience the Living Light Difference at the only state-licensed raw vegan culiinary school in the U.S.
W
ant to become a professional in the fast growing
field of raw vegan cuisine and raw food nutrition?
Make the decision to change your life for the better in 21 days
or less! Join the many successful Living Light graduates who
have become a certified raw food chef and instructor in 21
days, or a certified raw food nutrition educator in only 15 days.
Travel here to Fort Bragg on the beautiful Mendocino coast
and you'll be in good company – students at Living Light
Culinary Institute have come to our school from more than
60 countries around the world so far, and for good reason.
It’s safe to say that when you decide to enroll in our school,
it will change your life forever!
• We’re the premier raw food school
in the world.
• You’ll be guided and nurtured by expert
raw food chefs and instructors.
• You’ll follow a progressive curriculum
designed to help you achieve your
personal and professional goals.
• You'll love it here! The New York Times
ranks the Mendocino Coast third out
of 52 top destinations around the
world in its "Places to Go" list for 2014.
The Raw Culinary Arts Associate Chef and Instructor Certification™ is six
progressive, fast-paced courses leading to certification in only 21 days. In fact, five
out of ten Living Light graduates who won awards at this year’s Best of Raw
contest graduated as Associate Chef and Instructors*! (*The other five went on
to complete our advanced courses!)
The Advanced Raw Food Nutrition Educator™ Certification
developed and taught by Drs. Rick and Karin Dina, D.C., is five
comprehensive courses in only 15 days. You’ll gain confidence
in your expertise and newfound proficiency in understanding the basis of raw food
science and nutrition. Improve your health, lose weight, demystify controversies about
raw food, and learn how to teach others this valuable and important information.
The life you change may be your own!
Visit RawFoodChef.com for all the details about our culinary and nutrition certification programs, or call 707-964-2420 to speak with
one of our knowledgeable enrollment advisors. NOW... our website has Live Chat available Monday–Friday 9 AM–5 PM Pacific Time.
Living Light Culinary Institute 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com
Apple Fennel Pomegranate Salad on a
Bed of Arugula with Orange Poppy Seed
Dressing and Candied Pecans
If you enjoy the standard Waldorf Salad during the holidays, pump up the volume and try this
version instead. It’s lighter, fresher and we think it’s one you’ll want to make year after year!
Apple Fennel Pomegranate Salad on a Bed of Arugula with
Orange Poppy Seed Dressing and Candied Pecans
Serves: 6
Dressing
½ cup orange juice
2 tablespoons flax oil
½ tablespoon poppy seeds
½ teaspoon orange zest
½ teaspoon onion powder
Salad
3 red apples, seeded and thinly julienned
1 large fennel bulb, thinly julienned
¼ red onion, julienned paper thin
½ cup celery, sliced thin crosswise
½ cup pomegranate seeds
1 pound arugula
½ cup Candied Pecans (see recipe on page 7)
1.
2.
3.
4.
Combine ingredients for the dressing in a large bowl and whisk to blend.
Add the remaining ingredients, except arugula and pomegranate seeds, and toss well.
Place arugula leaves attractively on a platter.
Heap the apple mixture on top and garnish with Candied Pecans (see recipe on page 7).
Serve immediately.
9
Cranberry Orange Relish
My favorite version of cranberry relish is a far cry from the canned cranberry jelly my mom
used to serve. In fact, everyone who tastes this version agrees it's the best cranberry relish ever.
What sets this relish apart from all others and makes it so special are the savory ingredients,
as well as the oranges and the Sweet and Salty Walnuts.
Cranberry Orange Relish
Makes: 1 quart
Serves: 8
Equipment needed: Excalibur Dehydrator
2 cups frozen cranberries, defrosted* and allowed to drain
1 cup diced celery
¼ cup chopped sweet onions
2 tablespoons grated ginger root
¾ cup coconut palm sugar*
1 tablespoon psyllium powder
2 cups chopped orange segments
1 cup chopped Sweet and Salty Walnuts (optional, see recipe)
1. Put the defrosted, drained cranberries, celery, onions, gingerroot, coconut sugar, and
psyllium powder in a food processor outfitted with the “S” blade and pulse until
coarsely chopped. Transfer the mixture to a medium-size bowl and add the chopped
orange segments and walnuts. Stir thoroughly.
2. Put the mixture in a shallow glass dish and place it in a dehydrator for 2-3 hours at 115
degrees. Transfer to a glass quart jar and refrigerator for a day or longer prior to serving.
3. Store in a sealed glass jar in the refrigerator for up to 2 weeks.
Note:
*To quickly defrost cranberries, place the bag in a 125 degree dehydrator for 30 - 40 minutes.
To make orange segments, peel and section oranges, removing the seeds and membranes,
then rough chop. (Each segment should be cut into about 4 pieces.)
Palm sugar* is available online at Living Light Marketplace store: RawFoodChef.com/shop
10
Sweet and Salty Walnuts
Yields: 2 cups
¼ cup maple syrup
½ teaspoon orange zest
¼ teaspoon salt
2 cup walnut halves, soaked, rinsed and towel dried
1. Mix together syrup, orange zest and salt
2. Coat the walnut halves with the mixture and dehydrate until crisp, about 18 hours.
Leftovers make great Cranberry Leather!
Cranberry Orange Relish Leather
Equipment needed: Excalibur Dehydrator, blender
1. Blend Cranberry Orange Relish until smooth.
2. Put 2½ cups of the mixture on each dehydrator tray lined with a Paraflex sheet.
Evenly spread the mixture, using a medium offset or flat rubber spatula.
3. Dehydrate for about 12 hours at 105 degrees until the top is thoroughly dry,
then turn them over onto mesh-lined dehydrator trays (without the Paraflex
sheet).Continue dehydrating until the leather is completely dry but still pliable,
or 8 to 12 more hours.
4. Store in an airtight container in the fridge for up to three months.
11
Science of Raw Food Nutrition
Drs. Rick & 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. Their website is
www.rawfoodeducation.com.
Rick Dina, D.C. has
been studying and
practicing raw food
nutrition since 1987.
His experience
includes working at
Hippocrates Health
Institute, as a fasting
practitioner, and teaching at Bastyr
University. After 10 years in private
practice, he is now teaching raw food
nutrition full time in various capacities,
including lab testing and consulting.
Karin Dina, D.C. has
been studying and
practicing raw food
nutrition since 1990.
Her credentials
include honors study
in naturopathic
medicine at Bastyr
University and a doctorate degree in
chiropractic. She is now teaching raw
food nutrition and writing her first book
on the subject.
To register call
707-964-2420
or visit
RawFoodChef.com
for more information
and for a complete list of
our classes.
Science of Raw Food Nutrition™ l
This two-day course covers topics in raw food nutrition including raw vegan sources of
protein, vitamins, minerals, and essential fatty acids, as well as blood sugar regulation, pH
balance, how cooking affects foods, anti-inflammatory nutrition, and weight management.
This is a great course for chefs, health educators, or anyone who wants to have the knowledge
base to achieve optimum health. Tuition: $375
No Prerequisites
Science of Raw Food Nutrition™ ll
This 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.
This class covers essential information on raw food, living food, vegan, and plant-based diets.
Tuition: $1075
Prerequisite: Science of Raw Food Nutrition™ I
Benefits 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. It is highly recommended for
health educators and raw food chefs who plan to teach the benefits of raw food nutrition in
an articulate and easy to understand manner. All participants will receive a CD containing two
turn-key PowerPoint presentations. Tuition: $575
Prerequisite: Science of Raw Food Nutrition™ II
Science of Raw Food Nutrition™ llI
Just 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. Best of all, it covers a variety of fascinating NEW hot topics in raw food nutrition! If you'd like
to gain a stronger grasp of how your body works, and the important role that food plays in this
process, SRFN III offers a fabulous opportunity to take your knowledge of raw food nutrition to
the next level. Tuition: $1075
Prerequisite: Science of Raw Food Nutrition™ II
Advanced 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,
providing in-class practice, individual feedback, and a bonus CD containing lecture notes and a
PowerPoint presentation. You will come away from this course prepared to deliver concise,
scientifically sound answers to many of the most common questions about raw food nutrition
with confidence and finesse. Tuition: $575
Prerequisites: Science of Raw Food Nutrition™ III,
Benefits of Raw Food Nutrition Educator Certification™
Making Healthy Living Delicious!™
Living Light International
707-964-2420
[email protected]
RawFoodChef.com
301-B North Main Street, Fort Bragg, located in the Company Store, corner of Main and Redwood Streets
12
Holiday Wild Rice Pilaf
Did you know that wild rice is actually a grass seed? It’s high in protein and zinc and other
minerals and unlike other forms of rice, doesn’t require cooking to enjoy. Grey wild rice
blooms very nicely just by soaking it in a warm environment. We use the Excalibur dehydrator to soak it overnight and make it soft and chewy; then just add your other ingredients
and warm it up in the Excalibur until your guests are ready to eat.
You can find several recipes using wild rice bloomed in this way in my books The Raw
Food Revolution Diet and Raw Food for Dummies. This version is hands down, our favorite for the holidays.
Holiday Wild Rice
Pilaf
Makes 8 cups
Serves: 12
Equipment needed:
Excalibur Dehydrator
4 ounces grey wild rice,
warm soak 24 hours*
1½ stalks diced celery
1 sliced green onion
1½ shredded carrot
¼ cup chopped soaked
and dehydrated pecans
3 tablespoons minced parsley
3 thinly sliced shiitake mushrooms
1½ teaspoons poultry seasoning
3 tablespoons rough chopped dried cranberries
1 tablespoon onion powder
¼ teaspoon garlic powder
¼ cup olive oil
1½ teaspoons lemon juice
1½ tablespoons tamari
1½ teaspoons dark miso
¼ teaspoon orange zest
1. Drain the rice and towel blot.
2. Put the bloomed rice in a large bowl and add the remaining ingredients. Toss well,
mixing all ingredients together thoroughly.
3. Put the rice mixture in a 9-inch by 11-inch Pyrex baking dish, or a sealed gallon jar
and place it in a warm dehydrator for an hour to enliven the flavors and bring the
temperature to warm.
4. Serve immediately or store in a sealed container in the refrigerator for up to 4 days.
*Note: Rinse rice and place in 1/2-gallon jar. Cover with 6 cups of
filtered water and place in a 105 degree dehydrator for 18-24 hours.
Drain rice, rinse, and drain again thoroughly.
Click to
view video
Grey wild rice* is available online at Living Light Marketplace:
RawFoodChef.com/shop
13
N
o holiday would be complete without green beans –this version of the popular green
bean casserole, which is usually made with canned soup and canned fried onions,
is fresh, crisp, and flavor-infused with a pungent marinade, then topped with sliced
almonds and crispy leeks. Nothing is fried or overcooked -- a recipe to live for!
The green beans are marinated and kept warm in the dehydrator until serving time. One of
the things we love about using the Excalibur instead of a stove or oven, is that the green
beans won’t overcook. If we get a late start eating, the green beans, the gravy, and most
other foods we’re making, will not burn or become overcooked – they will just stay warm
until we’re ready to serve them.
This is a 2-part recipe: first you make the crispy leeks; then make the green beans.
Crispy Leeks
Yields: 3 cups
Equipment needed: Excalibur Dehydrator
3 medium thinly sliced leeks
1 tablespoon olive oil
½ teaspoon Himalayan crystal salt
1. Toss leeks in oil and salt. Place the leeks on a Paraflex sheet to dehydrate at 105 degrees overnight.
Now let’s make the Green Beans Almondine
This recipe was inspired by one of our Living Light chef instructors, Jenny Cornbleet,
author of Raw Foods Made Easy for 1 or 2 People. Once you make green beans in your
Excalibur, you’ll never go back to the soggy green beans of your childhood!
14
Green Beans Almondine
Makes: 4 cups
Serves: 8
Equipment needed: Excalibur Dehydrator
4 cups green beans, ends trimmed
1 cup thinly sliced almonds
Marinade
8 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon minced onion
1 clove garlic, crushed
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon fresh ground pepper
1. Put the green beans in a colander and set it in a bowl. Pour boiling water over the
green beans and allow them to soak for 1-2 minutes, just to tenderize them a little and
remove that too-raw taste. (This will not cook them or kill valuable nutrients, as long
as you don’t allow them to soak in the water longer than 2 minutes.) Remove the bowl
from under the colander and allow the green beans to drain.
2. Combine ingredients for the marinade in a 9-inch by 11-inch Pyrex dish and toss in the
green beans and sliced almonds.
3. Slide the dish into the Excalibur dehydrator (it fits in place of three trays). Set the
temperature at 125 degrees for a couple of hours to allow them to become warm and
infused with flavor. (This setting will not harm the enzymes for this amount of time,
since the temperature of the green beans is far lower than the temperature of the air for
the first two hours.)
4. To serve, place the green bean mixture on a platter and top with the Crispy Leeks.
Click to
view video
15
Sharpen Up Your Knife Skills!
™
Sharpen Up Your Knife Skills!™ One-Day Intensive
Prerequisite: none
Good knife skills are the foundation of all culinary art.
Class Dates for 2015:
January 11, February 8, March 8,
April 26, May 24, June 21, August 9,
September 6, October 4
When:
9:00 AM−6:00 PM
(no-host lunch break 1-2 PM)
Where:
Living Light Culinary Institute
The Company Store
Corner of Main and Redwood
Streets in Fort Bragg, CA
Tuition:
$325
Required:*
 3-inch paring knife
Recommended:*
The textures created by learning various cutting styles influence
the appearance, flavor and mouthfeel of foods. Sharpen Up Your
Knife Skills™ is a course for all levels of expertise, from novice to
professional chef. We teach a progressive approach to the
development of knife skills through a combination of demos
and hands-on practice, and our students gain confidence as
they learn to become more efficient in food preparation by
learning specific knife techniques to enhance any recipe.
A premium MAC Santoku knife and apron will be provided for
use during the course and is available for purchase at the Living
Light Marketplace. Please wear close-toed shoes.
In this class you will learn:
• Evaluating knives: which knives for which task
• Anatomy of a knife
• Knife safety
• Ergonomics: proper body positioning
• Proper way to grip a knife
• Using the rocking motion when slicing
• Dice celery, chiffonade Kale, mince herbs
• Perfectly portioned cuts: batonnette, julienne, fine julienne, dice
(medium, small, micro), paysane, rondelle-styles, chop
• Slice, julienne, and dice onions
• Cut, seed, and julienne bell peppers
• Fillet and veneer: fillet bell pepper to remove skin, shave thin sheets of
..cucumbers for wraps
• Cut fruits: how to open a coconut, segment citrus fruits
• Garnishes: green onion flowers and ferns, pepper jacks, radish
mushrooms, tomato roses, strawberry fans
• How to use a mandoline
• Knife care: learn how to keep knives sharp and store them properly
 Safety glove
 Knife Skills Illustrated book
by Peter Hertzmann
*(all available at the Living Light Marketplace)
CLASSES IN RAW VEGAN CUISINE
FOR INDIVIDUALS, CHEFS AND INSTRUCTORS
Living Light Culinary Institute
707-964-2420
[email protected]
RawFoodChef.com
301-B North Main Street, Fort Bragg, located in the Company Store, corner of Main and Redwood Streets
Mashed Celery Root and Parsnip “Potatoes”
This is our favorite version of a classic holiday tradition, mashed potatoes – except this
recipe doesn’t contain any potatoes! Instead, we use root vegetables that are delicious
either raw or cooked: celery root and parsnips! It is yummy! And, it satisfies the urge for
mashed potatoes and gives us a reason to have Triple Mushroom Gravy! (See recipe.)
For this recipe, we use the Omega Nutrition Center, which is a single-auger juicer
to process the root vegetables and make a smoother puree. Then we combine all the
ingredients together in a food processer before warming the mixture in the Excalibur
dehydrator until serving time.
Mashed Celery Root and Parsnip “Potatoes”
Serves: 6-8
Equipment needed: Omega Nutrition Center Juicer, food processor, Excalibur Dehydrator
4 cups peeled and chopped celery root
1 cup peeled and chopped parsnips
1/2 cup peeled and chopped zucchini
1/3 cup warm water
1/2 cup macadamia, cashew, or coconut butter*
2 tablespoon light miso paste (preferably chickpea miso, but any light miso will work)
2 teaspoons onion powder
2 teaspoons nutritional yeast
2 teaspoons flax oil
1 1/2 teaspoons Himalayan crystal salt
1. Using the Omega Nutrition Center juicer outfitted with the homogenizing attachment,
run the chopped celery root, parsnips, and zucchini through the juicer to create a puree.
2. Put the pureed vegetables along with the warm water, nut butter, miso paste, onion
powder, nutritional yeast, flax oil, and salt in a food processor outfitted with the “S”
blade and process until smooth and creamy. (Add a tiny bit more water, if needed to
achieve the desired texture.)
3. Put the mixture in a 9-inch by 11-inch glass baking dish and cover with a Paraflex
sheet. Slide the dish into the Excalibur dehydrator set at 125 degrees for 1 to 2 hours.
4. Serve warm Triple Mushroom Gravy (see recipe on page 21).
Note: Mashed Celery Root and Parsnip “Potatoes” will keep in a sealed container in the
refrigerator for up to 3 days.
*Macadamia, cashew, and coconut butter are available online at Living Light Marketplace:
RawFoodChef.com/shop
17
P
ictures speak.a thousand
words! Now you can learn
to design stunning pictures of
your foods that will WOW your
friends on Facebook, on your
blog, and in recipe e-books.
Gorgeous food photos can do
more to build your reputation
and showcase your talent
than the most well written
description of your foods
possibly can. Enroll today and
learn the tips and tricks for
making your foods POP—on
the plate and on the page!
Food Styling
d
C
apture the beauty of your culinary creations in photographs—
.learn how to plate and style your recipes with panache!
Whether you want to entice your Facebook friends with your stunning food
photos or showcase your talents in your own recipe book, website, blogs and
brochures, “pictures speak a thousand words!” Now you can learn how to
create dazzling dishes especially for photography. Even if your only camera is
your cell phone, your raw culinary creations will shine in pictures!
Learn the basics of food styling using color, texture, and contrast in this
one-day hands-on workshop. Explore saucing, building height and movement,
the positive use of negative space, and how to prepare food for photography.
Learn elements of design, including how to choose appropriate tableware
and props, and how the perspective of the camera influences what you see in
your photographs. This class is for anyone who loves food and wants to share
food photographs with others. No prerequisites required. Course required for
Gourmet Raw Food Chef Certification™.
2015 Dates (Sundays): January 25, February 22, March 22, May 10,
June 7, July 5, August 23, September 20 and October 18.
Time: 9:00 AM to 6:00 PM (1-hour no host lunch break)
Tuition: $375.00
Location: Living Light Culinary Studio
Recommended text: The Food Stylists Handbook, by Denise Vivaldo
Recommended equipment: chef knife, paring knife, appropriate chef
wear, camera
18
Making Healthy Living Delicious!
301-B North Main Street (located in the Company Store,
corner of Main and Redwood streets), Fort Bragg, CA 95437
707-964-2420 • [email protected] • RawFoodChef.com
Zucchini Mushroom Loaf
Here’s the perfect turkey substitute that is ideal for the holidays! It has a meaty texture.
We use the Excalibur dehydrator to prepare the walnuts and also to “cook” it to perfection
without losing the essential nutrients – after all, this is a healthy holiday recipe! You can
even make it in advance and warm it up in the dehydrator when you are ready to serve it.
You can form it into a loaf or little croquettes (patties). Leftovers make the best stuffing
ever – just crumble the “meaty” Zucchini Mushroom Loaf and add Cranberry Orange
Relish, and diced Jalapeño Onion Cornbread – OMG you will NOT believe this combo!
Zucchini Mushroom Loaf
Yield: 1 loaf or 6 croquettes
Serves: 6
Equipment needed: Excalibur Dehydrator, food processor
1½ cups walnuts, soaked and dehydrated
2 cups shredded zucchini
2 tablespoons dark miso
1½ cups minced mushrooms
2/3 cup minced celery
½ cup red minced onion
¼ cup golden flax meal
3 tablespoons minced fresh parsley
2 tablespoon nutritional yeast
1 tablespoon minced fresh sage
½ teaspoon Himalayan crystal salt
½ teaspoon white pepper
½ teaspoon pureed or crushed garlic
1. Place 1 cup of the walnuts in a food processor outfitted with the “S” blade, and process
into a meal. Add the zucchini and dark miso and pulse to mix. (Do not over process;
the mixture should have a little texture.)
2. Mince the remaining walnuts by hand, or pulse in the food processor until grainy.
3. Place the zucchini-nut mixture and the minced walnuts in a large mixing bowl. Add the
remaining ingredients to the mixing bowl, and stir well.
4. Form a small loaf about 3/4-inch thick, or small round croquettes (patties) about 1-inch
thick Place the loaf (or croquettes) on a dehydrator tray lined with a Paraflex sheet, and
dehydrate at 125 degrees for 2 hours.
5. After 2 hours, remove the Paraflex sheet and turn the loaf or croquettes over. Reduce
heat to 105 and continue dehydrating for another 4 hours, or until the desired texture is
achieved.
6. Store in an airtight container in the refrigerator for up to three days.
I hope you enjoy my Zucchini Mushroom Loaf and make it part of your holiday tradition.
19
Raw Culinary Arts Associate
Chef and Instructor Training™
Make Your Passion Your Career — Begin Your Culinary Journey Here!
L
iving Light Culinary Institute educates and inspires our
.students to reach the highest standards of leadership
and professionalism in raw culinary arts. Start with our most
popular certification!
The highly-regarded Raw Culinary Arts Associate Chef and Instructor
Training™ is designed for all levels of expertise, from novice to
professional chef.
This program consists of five classes beginning with a FUNdamentals
of Raw Living Foods™, a one-day intensive that includes demonstrations
of a variety of techniques and the use of equipment necessary in a raw
food kitchen. There are seventeen culinary presentations from sprouting
and fermenting to preparing recipes from appetizers to desserts.
Following this is Sharpen Up Your Knife Skills™, a full day of hands-on,
practical knife skills designed to provide confidence and expertise in raw
food preparation. Next, students take Essentials of Raw Living Foods™,
five action-packed days of hands-on experience using a variety of
culinary skills including recipe development and flavor balancing. Then,
students complete the two-day Science of Raw Food Nutrition Course
to develop the foundation for the final two weeks of the certification,
the Raw Culinary Arts Associate Chef and Instructor Training™
is focused on all-around chef skills and culinary technique, recipe
production and development, Food Styling, and finally, learning how to
teach raw culinary arts to others.
This course is a prerequisite for Pastry Arts—Unbaked!™ and Gourmet
Raw Culinary Arts Certification™. Call 707-964-2420
to register and for
more information
2015 Raw Culinary Associate Chef and Instructor Training™
■ January 10–30
■ February 7–27
■ March 7–March 27
Making Healthy Living Delicious! TM
20
■ April 25–May 15
■ May 23–June 12
■ June 20–July 10
■ August 8–28
■ September 5–25
■ October 3–23
You may receive a discount for this series if you register
for any of the 2015 packages which include this culinary
certification program.
Living Light International, LLC
707-964-2420
[email protected]
RawFoodChef.com
301-B North Main Street, Fort Bragg (located in the Company Store), corner of Main and Redwood Streets
Triple Mushroom Gravy
What would a vegetarian holiday be without mushroom gravy? This version takes health
and deliciousness to the next level by using nut cream in place of dairy or soy milk, and
“cooking” it in the Excalibur Dehydrator to intensify the mushroom flavor and reduce it to
a thick and luscious gravy.
One of the things we love about “cooking” in the Excalibur dehydrator is that it can be
used to warm soups and gravies without worrying about overcooking. And, they’ll stay
warm in the dehydrator until you are ready to serve them. No more worrying about getting
the timing exactly right or the gravy scalding or getting too thick!
Triple Mushroom Gravy
Serves: 6
Equipment needed: Excalibur Dehydrator, blender
1/4 cup dried porcini mushrooms
1 cup water
1/3 cup chopped and tightly packed shiitake mushrooms
1/3 cup chopped and tightly packed crimini mushrooms
2 tablespoons minced red onions
2 tablespoons olive oil
2 teaspoons tamari
1/2 teaspoon garlic powder
5/8 cup almonds, soaked for 8-12 hours or overnight
1 pint peeled and chopped zucchini
2 tablespoons minced celery
1/2 tablespoon light miso paste
1/2 tablespoon dark miso paste
1 teaspoon shiitake mushroom powder (optional)
1 teaspoon nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon Himalayan crystal salt
1. Soak the porcini mushrooms in 1½ cups water until soft, about 1 hour.
2. In a shallow bowl, whisk together the onions, olive oil, tamari, and garlic powder. Add
the shiitake mushrooms and crimini mushrooms and toss until all the mushrooms are
thoroughly coated. Set the mushrooms aside to marinade for 30 minutes.
3. Drain the water from the porcini mushrooms and rough chop them. Retain the mushroom soaking water to use in the recipe. Add the half of the porcini mushrooms to the
other mushrooms in the marinade. Mince the remaining porcini mushrooms and set
aside.
4. Put the almonds and the mushroom-soaking water in a blender and blend to form a
thick cream. Pour the cream into a mesh bag and gently squeeze the mixture to remove
the pulp. (Only the strained cream will be used for this gravy, but the pulp may be
reserved for another use.)
5. Put half the cream into a blender and add the peeled zucchini, celery, light and
dark miso, shiitake powder, nutritional yeast, garlic powder, crystal salt, and the
mushrooms, along with their marinade, and blend until smooth and creamy. Add the
remaining almond cream and pulse to blend. Do not continue blending the gravy once
the remaining cream has been mixed in, or it will become frothy. It should just be
mixed in. Stir or pulse in the remaining minced porcini mushrooms.
21
An Eco-friendly Oasis
Living Light Inn
Living Light Inn is a 1912 craftsman-style architectural jewel,
located in the most beautiful residential neighborhood 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.”
You are invited to make a reservation
Living Light Inn
533 East Fir Street
Shop Online at
Shop.RawFoodChef.com
Fort Bragg, CA 95437 707-964-1384
LivingLightInn.com
Living Light
Marketplace
Living Light Marketplace is the perfect one-stop shopping
destination for a healthy lifestyle. We carry an extensive array
of products, including the best name-brand appliances like
Excalibur, TriBest, Cuisinart, and Vitamix, hard-to-find recipe
ingredients, useful gadgets, raw and vegan food supplements,
products for a sustainable lifestyle, and an extensive selection
of books to help you make healthy living delicious. Living Light
Marketplace is located in the world-famous Living Light Center
in The Company Store in Fort Bragg on the Mendocino Coast,
or online: http://shop.rawfoodchef.com.
We’re here to support you in
your quest for optimum health.
“My husband Dan has always had a sweet tooth, and I was
delighted to find Lakanto, a healthy, safe, tasty alternative
for sweet indulgences and celebration foods we both enjoy.
Lakanto is GMO free, with zero calories and no glycemic load or
bitter aftertaste. At Living Light Culinary Institute we now teach
our students how to make raw food recipes (including fabulous
desserts!) with Lakanto."
–Cherie Soria
Living Light Marketplace 301-B North Main Street, Fort Bragg, CA 95437 707-964-2420 RawFoodChef.com
Jalapeño Onion Corn Bread
This is a recipe we created a couple of years ago and it has become of our all-time favorites.
We especially love it around the holidays as a base for stuffing as well as bread. To make the
best stuffing you’ve every had, combine the Zucchini Mushroom Loaf and Cranberry Orange
Relish with the Jalapeño Onion Corn Bread and you will WOW your guests!
Jalapeño Onion Corn Bread
Yield: 16 pieces
Serves: 8
Equipment needed: Excalibur Dehydrator, food processor
4 cups fresh or frozen
corn kernel
2 cups (Just Corn)*
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
1 tablespoon Himalayan
crystal salt
½ teaspoon cayenne pepper
¼ cup finely minced onion, rinsed, and towel blotted
One seeded and finely minced jalapeño pepper
1. Put fresh and ground freeze dried corn, almond flour, soft coconut butter, warm water,
and Himalayan crystal salt in a food processer and process until smooth.
2. Add the minced onions and jalapeño to the food processer and pulse briefly, just to
mix. Do not puree.
3. Spread the batter onto a Paraflex sheet about ½-inch thick. Using a dull knife or
spatula, score the batter 4”x 4” to form 16 squares.
4. Dehydrate at 125 degrees for 2 hours. (This will not cook the bread or kill valuable
nutrients, as long as you turn the dehydrator down to 105 in 2 hours.)
5. Flip the bread and remove the Paraflex sheet. Reduce the temperature to 105 degrees
and dehydrate for another 8 hours or until the bread is pliable but easy to handle
without falling apart. Serve warm with pureed avocado or another spread of choice.
6. Allow to cool thoroughly before storing in a sealed container in the refrigerator for up
to 1 week.
Note:
* Just Corn and coconut butter are both available online at Living
Light Marketplace
** To warm and soften coconut butter, put it in a warm dehydrator
(105 degrees) for 30 minutes.
Click to
view video
23
Black Bottom Pecan Pie
This recipe was an amazing a deep dish pecan pie that we enjoyed it year after year - until
our Living Light Pastry Arts Instructor, Vinnette Thompson revised it by adding a chocolate
bottom and now it is simply beyond compare!
This is a 5-part recipe, but don’t let that scare you – each part is easy to make and many of
the ingredients are the same. Believe me it is worth it!
Black Bottom Pecan Pie
Serves: 12
Equipment needed: Excalibur Dehydrator, food processor
Crust
½ cup soaked and dehydrated almonds*
1½ cups soaked and dehydrated pecans*
¼ cup coconut sugar or evaporated cane sugar
6 soft dates, pitted
½ teaspoon cinnamon
Chocolate Bottom
¾ cup cocoa powder
¾ cup maple syrup
1/3 cup coconut oil, warmed to liquid**
Filling
½ cup coconut oil, warmed to liquid**
¾ cup soft pitted dates
2 tablespoons maple syrup
1 tablespoon vanilla
1¼ cups chopped soaked and dehydrated pecans*
Candied Pecans
½ cup maple syrup
1 teaspoon cinnamon
Pinch nutmeg
1 cup soaked and dehydrated pecan halves*
Chocolate Drizzle
½ cup organic cocoa powder
1/3 cup olive oil
1 ½ cups maple syrup
2 tablespoons vanilla
24
1. To make the Crust: Place almonds, pecans, dates, evaporated cane sugar, and cinnamon
in the food processor using the “S” blade, and process until crumbly, yet sticky.Press
mixture firmly into a 9-inch pie plate and set aside.
2. To make the Chocolate Bottom: Blend ingredients in a high-speed blender to achieve
a smooth consistency. Pour ¾ cup of the mixture into the piecrust and refrigerate until
firm, about 2 hours. Save any chocolate mixture that remains to roll into chocolate
truffles.
3. To make the Filling: Place dates and coconut oil in the food processor and blend until
smooth. Add the rest of the ingredients and continue to blend until smooth. Fold in the
chopped pecans by hand and spread on top of the chilled chocolate bottom.
4. To make the Candied Pecans: Mix together syrup, cinnamon and nutmeg. Coat the
pecan halves with the mixture and use to decorate the pie. Arrange nuts in symmetrical
fashion around the edge of the pie.
5. Chill the pie for a minimum of four hours prior to serving.
6. To make the Chocolate Drizzle: Blend ingredients in a high speed blender until
smooth. Drizzle over pie and serve.
7. Store in a sealed container in the refrigerator for up to 1 week or in the or freezer for 3
months.
Notes:
*To soak and dehydrate nuts, cover nuts with water and allow them to soak at room
temperature for 8 hours. Then rinse and drain. Dehydrate at 105 degrees on an unlined
mesh sheet for 12 hours, or until crisp.
** To warm coconut oil to liquid, measure the recommended amount into a glass jar.
Cover the jar and place it in a warm dehydrator (105-125) for 30 minutes.
25
L
Pastry Arts Certifications
iving Light Culinary Institute offers
two Pastry Arts certifications. We’ve
discovered that the best way to a cooked food
lover’s heart is dessert! Expand your gourmet
raw culinary skills or become a raw food pastry
chef with Pastry Arts–Unbaked!™ certifications.
Pastry Arts–Unbaked Certification
This enhanced culinary program focuses on raw vegan dessert production
combining theory, demonstration and practical hands-on
training. Students learn the principles involved in the use of binders,
thickeners, emulsifiers and gelling agents; how to choose the right sweeteners
and fats for a variety of classic pastry recipes while discovering the secrets
of making exquisite raw desserts that taste even better than famous cooked
desserts! Create a variety of professional looking and sublime tasting gourmet
raw desserts that tantalize the palate without compromising health!
This certification includes the following courses:






FUNdamentals of Raw Living Foods™
Sharpen up Your Knife Skills!™
Essentials of Raw Culinary Arts™
Science of Raw Food Nutrition™ I
Raw Culinary Arts Associate Chef & Instructor Training™
Pastry Arts-Unbaked!™
Advanced Pastry Arts–Unbaked Certification
The advanced pastry arts program focuses on gourmet raw vegan dessert
preparation and pastry arts recipe development through intensive, practical
and comprehensive training. Once confident in preparing a variety of classic
pastry recipes, students are ready to create their own fabulous gourmet raw
vegan desserts. Living Light pastry chef instructors provide supportive and
expert guidance to help students develop their own recipes and translate
favorite cooked desserts into raw vegan desserts.
This certification includes the following courses:







FUNdamentals of Raw Living Foods™
Sharpen up Your Knife Skills!™
Essentials of Raw Culinary Arts™
Science of Raw Food Nutrition™ I
Raw Culinary Arts Associate Chef & Instructor Training™
Pastry Arts-Unbaked!™
Pastry Arts-Unbaked!™ Level II
Living Light International • 301-B North Main Street (located in the Company Store, corner of Main and Redwood streets), Fort Bragg, CA 95437
707-964-2420 • [email protected] • RawFoodChef.com
26
Best of
New Holiday Traditions
LIVING LIGHT CHEFS
ONLINE COURSE
25 RAW VEGAN RECIPES AND VIDEO DEMOS
Includes:
16 gourmet holiday raw vegan
culinary demos with step-by-step
details (more than 6 hours total!)
9 bonus demos (an additional 2-1/2 hours
of valuable culinary demos)
an e-book of the recipes, so that
each step will be clear and easy to follow
valuable tips not found in any
cookbook!
— NO RISK GUARANTEE—
If you are not completely satisfied with the Best of New Holiday Traditions Online Course, you may
contact us within the first 3 days of purchase and receive a full refund of the complete purchase price!
Visit RawFoodChef.com to learn about all of our
culinary and nutrition classes and programs
27
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, presentation, 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! Please visit
RawFoodChef.com for more information
about classes, schedules, tuition, registration,
and lodging.
Living Light International
301-B North Main Street, Fort Bragg, CA 95437
707-964-2420 • 800-816-2319 • [email protected] • RawFoodChef.com