2014 Hot Raw Chef 5 in 5 Holiday Recipes Bliss (Ankha Marza).....48 Ginger Parfait (Andria Barrett)..... 49 Celebrity Judges Pumpkiny Pudding with Pecan Crumble (Cherie Soria)

$14.95 USD

2014 Hot Raw Chef

Living Light Culinary Institute

5 in 5 Holiday Recipes

.......................................................................................2014 Hot Raw Chef Holiday Recipes34 raw vegan creations from Hot Raw Chef contestants and judges

5 in 5 Holiday Recipes 2 RawFoodChef.com

HOT RAW CHEF

HOLIDAY VIDEO RECIPE CONTEST

5 IN 55 ingredients in 5 minutes or less!

LIVING LIGHT CULINARY INSTITUTE

Introduction .......................................................................... 4

2014 Hot Raw Chef Celebrity Judges ...........................................................................4

And the Winners are ........................................................................................................5

Thanks to our Sponsors ...................................................................................................6

Interested in a Raw Food Education? ...........................................................................7

The New Hot Raw Chef .........................................................8

Contestant Recipes ............................................................... 9

Holiday Stuffing (Venus DeMarco) .............................................................................. 10

Pesto Mushroom Balls (JR Renusson) ......................................................................... 12

Chickee’s Cucumber Berry Bites (Tara Urbanek) ...................................................... 13

Apple & Blackberry Custard Torte with a Disaronno Glaze (Tanya Lacey) .......... 14

Cake Batter Smoothie (Tanya Murphy) ...................................................................... 16

Egg Nog Milkshake (Cali Cutler) ................................................................................. 17

Cranberry Bliss (Kelly Lowes) ....................................................................................... 18

Christmas in an Apple (Teja Fidler Makoter) .............................................................. 19

Chai Banana Ice Cream with Gingerbread Crumble (Julie Van den Kerchove) .... 21

Russian Almond Tea Cakes (Karen Osborne) ............................................................. 22

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No part of this book may be reproduced or transmitted for resale or any other reason of use by any party. All other reproduc-tion or transmission, of any form or by any means, electronic or mechanical, including photocopying, recording or by any informational storage or retrieval system, is prohibited without express written permission from Living Light International.


Spiced Pecan and Apple Parfait (Athena Rink) ......................................................... 24

Pumpkin Pecan Treats (Andriele DaSilva) .................................................................. 25

Savory Holiday Stuffing (Sara Carmella) .................................................................... 26

Holiday Spiced Apple Crumble with Carawmel Sauce (Leslie Keegan) ................ 28

Saffron Nectar (Roshni Sethuraman) .......................................................................... 30

Bell Pepper Corn Salad with Oil-free Mango Tomato Dressing (MD Vegan) ....... 31

Jeweled Broccoli and Courgette (Zucchini) Salad (Gabriela Lerner) ..................... 32

Squash and Mango Warm Soup (Carla Trevisan) .................................................... 33

Pumpkin Spice Chocolate Chip Banana Nut Torte (Peter Klarman) .................... 34

Pumpkin Ice Cream Parfait (Meg Pearson) .............................................................. 36

Salted Caramel Apple Walnut Crumble (Natalie Allinder) .................................... 37

Fruity Almond Tarlets with Spiced Maple Glaze (Beverley Blanning) ................. 38

Jicama-Mushroom “Sushi” Roll (Made Runatha) .................................................... 40

Three Layer Spiced Apple Pie (Andreea Fegan) ...................................................... 41

Mango Mint Custard (Made Tantra) .......................................................................... 43

Maple Pecan Ice Cream “Milk” Shake (Michelle Irwin) ........................................... 44

Raw Holiday Hot Cacao (Aurelio Gallardo) .............................................................. 45

Raw Cashew Eggnog (Abigail Gallardo) ................................................................... 46

Cran-Apple Fall Harvest Bowl (Sheri Fuchs) ............................................................. 47

Purple Bliss (Ankha Marza) ........................................................................................ 48

Ginger Parfait (Andria Barrett) ................................................................................... 49

Celebrity Judges Recipes ....................................................51

Pumpkiny Pudding with Pecan Crumble (Cherie Soria) .......................................... 52

Raw Rosemary and Cranberry “Cream Cheese” Spread (Amie Sue Oldfather) .... 53

Raw Carrot Cupcake with Lime Topping (Solla Eiriksdottir) ................................... 54

Introduction


• Cherie Soria: “Mother of Gourmet Raw Vegan Cuisine,” Founder and Director of Living Light International, chef and author Cherie has taught gourmet raw vegan cuisine to students from more than 60 countries since 1998. Among the most respected professionals in the gourmet raw culinary world, Cherie is author of several raw vegan recipe books, including Raw Food For Dummies (coauthor Dan Ladermann) and The Raw Food Revolution Diet (coauthors B. Davis and V. Melina).

• Jason Wrobel: celebrity raw vegan chef, TV Host, Best of Raw Sexiest Raw ManJason is a celebrity raw food chef whose culinary specialty is creative, organic vegan and raw cuisine that nourishes, heals, inspires, and satisfies the soul. Jason’s TV show, How to Live to Be 100 on The Cooking Channel was the first national show illustrating how the raw and vegan lifestyle contributes to longevity. His popular YouTube channel, The J-Wro Show®, delights audiences with raw vegan recipes and culinary comedy.

• Dara Dubinet: raw food chef, Best of Raw Professional Raw Coach, YouTube celebrity Dara is a raw food chef, mother, lifestyle mentor, blogger, and raw food coach. A popular YouTube celebrity who shares her vision of the raw vegan lifestyle with energy, expertise and love, she’s won numerous Best of Raw awards in the past few years including Best Simple Chef, Best Raw TV Show, Sexiest Raw Woman, and her most recent award this year, Best Professional Raw Coach.

• Solla Eiriksdottir: Iceland’s Queen of Raw, previously Best of Raw Simple Chef and Gourmet Chef, TV Host, author, restaurateur Solla has been Iceland’s Queen of Green for decades. A TV personality, author and restaurateur, she opened Iceland’s first vegetarian restaurant in 1994 and has just opened a new restaurant, Gló in Iceland. She is a regular contributor of recipes and articles to Iceland’s premier women’s magazine, gives nutrition lectures and teaches raw food classes. She also generously donates time to nutritional counseling for cancer patients and prison inmates. Solla has been honored in past Best of Raw events as Best Simple Chef and Best Gourmet Chef.

We were very excited about the response to the contest and the quality of raw chefs involved. We hope you enjoy the recipes and are inspired to try them. Incorporating more raw vegan food into your diet has been shown to offer amazing health benefits,

and these recipes are a great way to start!

The recipes presented here are in the order they were received. Living Light does not necessarily endorse or recommend any

of these recipes since neither we nor the voting public could test them all before voting. The results of the contest were based as much on teaching and presentation skills as whether the recipe was tempting to the palate.

Thanks to you and thousands of others from around the world who participated in the Hot

Raw Chef 5 in 5 Holiday Video Recipe Contest!

2014 Hot Raw Chef Celebrity Judges The panel of six celebrity judges we assembled made this a truly meaningful contest. Listed from left to right:

• Amie Sue Oldfather: Best of Raw Professional Gourmet Chef (5+ years) and Best Raw Photographer, owner of Nouveau Raw Amie Sue lovingly utilizes her expertise as a certified raw food chef to inspire others. The beautiful raw vegan, gluten free, dairy free recipes she creates in her kitchen are gorgeously displayed on her website, Nouveau Raw, which earned her the Best of Raw Professional Gourmet Chef (5+ years) and Best Raw Photographer this year. Amie Sue and her husband have recently created Oldfather Farms, producing gourmet raw foods for grocery stores and restaurants.

• Kristina Carrillo-Bucaram: Founder and Chief Co-Operator of Rawfully Organic, Raw Food Coach, Best of Raw Award for Raw Recipe Video and Professional Simple Chef (0-5) Years, YouTube celebrityKristina, creator of Fully Raw and founder of Rawfully Organic, the largest organic produce co-op in the U.S., is a visionary leader in the organic horticulture, permaculture, and co-operative communities movements. Rawfully Organic, a nonprofit, feeds over 800 families each week and focuses on the benefits of eating raw fruits and vegetables and making organic produce affordable for all. A YouTube celebrity, Kristina garnered Best of Raw Best Simple Chef and Best Recipe Video accolades this year.

And the Winners are...Living Light Culinary Institute is proud to announce the winners of the Hot Raw Chef 5 in 5 Holiday Video Recipe Contest!

This is our second “5 in 5” contest—we love this particular format, since all of the creative recipes in the contest videos affirm that it’s easy to make a delicious raw vegan recipe in five minutes or less using five ingredients or less, even during the holidays!

Grand Prize Winner and this year’s Hot Raw Chef, Andreea Fegan, received a 9-tray Excalibur 3926TCDB Dehydrator with timer and clear door plus a $2,000 scholarship to Living Light Culinary Institute.

Runner Up Julie Van den Kerchove received an Omega Vertical VSJ843 Juicer plus $500 towards any culinary class at Living Light Culinary Institute.

People’s Choice Award winner Tanya Murphy received a $1,200 vacation package to Stanford Inn by the Sea plus a $250 gift certificate towards the Living Light Marketplace or culinary classes.

And Robyn Klouse, a lucky voter of the Hot Raw Chef 5 in 5 Holiday Video Recipe Contest, received a Vitamix 7500 Blender.

The voting among our judges was very close.

We evaluated the teaching style and recipe writing style of the contestants, using 24 different judging criteria. That amounted to only 80% of the total points—so the People’s Choice online voting, worth an additional 20% overall, weighed heavily in determining not only the People’s Choice Winner, but also the Grand Prize and Runner-up winners.

And thanks to each of you who voted for your favorite video, two lucky (and determined) raw food chefs have earned their day in the spotlight!

Even if they were not one of the three top prize winners, each of our contestants may have been viewed by the more than 2,500 people who voted in the contest. Congratulations to each of you for sharing your talents and your recipes with such a large audience. Every one of you is a winner!

Congratulations to ALL of our winners and contestants!



Thanks to our SponsorsMany thanks to our generous sponsors, Healthforce Superfoods, Living Light Culinary Institute, E3 Live, Excalibur Dehydrators, Omega Juicers, and Stanford Inn by the Sea. We are very grateful for your support in making the Hot Raw Chef 5 in 5 Holiday Video Recipe Contest a huge success!

Altogether, thanks to our sponsors, we have given away $5,269 in prizes!

*A special thank you to Vitamix for donating the Vitamix 7500 Blender valued at $539!

PLATINUM SPONSOR

GOLD SPONSOR

SILVER SPONSORS


Interested in a raw food education?

Our founder, Cherie Soria, started Living Light Culinary Institute in 1998, inspired by her commitment to teach raw vegan chefs and instructors.

An education at Living Light Culinary Institute is an investment in a healthy future. No matter what your goal, we’ve got the perfect program to match your interests, schedule and pocketbook!

Did you know?

We are the only state licensed raw vegan culinary school. No wonder Living Light Culinary Institute has earned a reputation as the best gourmet raw vegan culinary training program anywhere! Since 1998 we’ve trained students from over 60 countries around the world. All of our courses are designed for everyone-whether you are a complete novice in the kitchen or a fully trained professional chef.

Looking for the best raw vegan educational experience in the world?

We’ve got a talented team of well-trained raw food chefs and teachers and an outstanding time-tested curriculum to help you gain all the skills you need and build your confidence and expertise in the kitchen.

When you improve your health on a dairy-free, gluten-free raw vegan diet, you’ll be able to stabilize at your optimal weight, cleanse and detoxify naturally, gain energy, and develop a more youthful appearance.

You’ll receive a warm and accepting welcome regardless of your age, skill level, walk of life, or current dietary practices, and we offer our courses in segments, so you can come for a day, a week or longer—whatever works for you!

If you are interested in creating a career in raw foods, you’ll be happy to know that many of our graduates have started restaurants, written books; become full or part-time culinary or nutritional science instructors, private chefs, or have chosen from dozens of other exciting new career choices, while many others attended our school simply to learn how to make great tasting, nutritionally sound meals for themselves and their families.

All of our students have been thrilled with the high standard of excellence at Living Light. After 16 years in business, we know what people want, and as experts in our field, we know how to deliver!

Living Light is located on the beautiful northern coast of California, just a few blocks from the ocean. We have four eco-friendly businesses to support our students: Living Light Culinary Institute, which offers both culinary and nutritional science courses, Living Light Cafe, Living Light Marketplace, and the Living Light Inn.

Put yourself in the picture! Become a student at Living Light and you’ll learn everything you need to know about raw culinary arts, from basics to gourmet. Whether you are a novice in the kitchen or a professional chef, 18 or 80—it will change your life!

Why wait any longer? Go to RawFoodChef.com today and check our schedule of classes, or call and speak with one of our enrollment advisors at 707-964-2420. Do yourself a favor and DO IT NOW. You’ll be glad you did!

YOU could be the next Hot Raw Chef!

http://rawfoodchef.com/PDFs/2015ClassSchedule.pdf

The New Hot Raw Chef Andreea Fegan

Andreea’s website is littlebitesofjoy.com


Andreea’s Three Layer Spiced Apple Pie, page 41

“I so enjoyed making the video and entering the contest—it was such fun, and whether or not I won the contest seemed secondary. My goal for

a long time has been to get the word out to as many people as possible about the raw vegan lifestyle and a healthy plant based diet. Winning the Hot Raw Chef title was a thrilling extra bonus. When Cherie and Dan called me with the news, I was filled with joy. Living Light is the school I’ve longed to go to for years and years, and with the generous scholarship I won, I will at last be able to travel to Fort Bragg and attend Living Light Culinary Institute. It is absolutely a long-time dream come true.”

Andreea became interested in raw foods when she experienced hormonal imbalances and other health challenges. Discovering that she was able to overcome her health challenges through adopting a plant-based diet was a revelation and an inspiration. Since recovering from her illnesses, she’s made it her mission to learn more and help others on the path to health and rejuvenation.

Andreea has received certifications from the Alissa Cohen Program, the Institute of Integrative Nutrition, and Rouxbe’s Plant Based Professional Certification, where she studied with Living Light graduate Chad Sarno. In addition, Andreea has successfully completed courses in herbalism, wild edibles, homesteading, and detox. As a plant-based chef and instructor, Andreea has given lectures, workshops and classes in various venues in her home state of New Jersey, including Whole Foods, Brookdale Community College, Spa and Bodywork Market, Middletown Library, Oceanic Library and many more.

She likes to say “it’s not always about the food.” Health begins in surprising places: healthy relationships, time outside, proper sleep, inspiring films. Through her business, Little Bites of Joy, she offers personal health coaching and a variety of events for her clients to learn alternative paths to

health and healing, including group hikes, discussions about healthy relationships, group cleanses, learning about healthy sleep habits, a “Healing Movie Series,” and culinary classes and events.

Andreea’s vision is to go beyond the “what” of health and well being, and offer varied supportive programs to her clients so they can learn how to implement valuable health changes in their lives. She guides her clients with a personalized approach to help each of them reach their specific individual goals.

http://www.littlebitesofjoy.com/


ContestantRecipes

by Venus DeMarco

(Venus’s photo and bio on next page)


Note: Get creative, this could be served as a side, stuffed in mushrooms as an appetizer or even used in a lettuce or collard wrap.

Ingredients:

2 cups Pecans soaked for 4 hours then rinsed and drained thoroughly

1 cup mushrooms, button or crimini, cut into pieces. First use a damp kitchen towel to clean the mushrooms before you chop them

¾ cup Leeks (white part) chopped into small pieces

1 cup diced celery

1 cup organic, non GMO corn. Thawed frozen works just fine.

Flavors:

2 teaspoons poultry seasoning

1 teaspoon sage

½ teaspoon garlic powder

1 teaspoon sea salt

½ teaspoon black pepper

1 tablespoon olive oil

1 tablespoon organic, gluten free tamari

1 teaspoon raw apple cider vinegar

1 tablespoon filtered water

1 teaspoon of paprika for garnish

Instructions:

Use a 12 to 14 cup food processor fitted with an “S” blade.

Put the pecans, mushrooms and all the flavors except the “water and paprika” into the food processor.

Pulse 4 times, and then scrape down the sides with a spatula.

Turn on the food processor and let run until the mixture has the consistency of a pate, about 30 seconds, this is when you may add the water if the mixture looks too dry.

Take the mixture and place into a medium sized mixing bowl.

Add the leeks, corn and celery. Mix until everything thing is incorporated.

Place in a serving dish. Sprinkle with paprika.

Holiday StuffingYield: 4 cups; 4 to 6 servings


K nown for her zest for life, and inspiring personal story, Venus

DeMarco beat all odds on her holistic path to conquer cancer. Her journey with raw living foods began when she was diagnosed with breast cancer and advised to undergo a double mastectomy and chemotherapy.

Now cancer-free, Venus is living a happy, healthy, productive life and has made a life-long commitment to educate others about the power of one’s own body to heal. She is author of two books, The Healing Journey of my Bodacious Ta Ta’s and My Bodacious Healing Kitchen. For more information, visit venusdemarco.org

by JR Renusson


Variations: Feel free to throw in a few sun ripened tomatoes into the blender when blending the pesto—it gives it a nice little pizza-like kick.

Notes: Serve with Love.

Ingredients:

raw pine nuts: 5 ounces

fresh basil: 2 ounces.

olive oil: 1/3 cup

garlic: 5 cloves (peeled)

nutritional yeast flakes: 1 tablespoon

baby bella or button mushrooms: 6 ounces.

salt and pepper to taste

paprika optional

Instructions:

Place pine nuts, fresh basil, olive oil, garlic and nutritional yeast in blender and blend until you get a nice thick gritty paste (about 20 to 30 seconds).

Place blended paste in a bowl and mix in salt and pepper to taste.

Pop the caps off the mushrooms and add a teaspoon of paste to each mushroom cap (a little more or a little less depending on size of mushroom cap).

Sprinkle paprika on some or all for a nice color. Also feel free to sprinkle a little nutritional yeast on some too.

Pesto Mushroom BallsYield: 2 to 4 person appetizer

C hef Jean-Rene’ Renusson literally grew up in the kitchen, even taking

his first steps in the kitchen of the Ritz Carlton in Chicago. His father, world renowned pastry chef Gilles Renusson, had been head pastry chef there. You could say culinary arts is in his blood.

He is currently working for Savory Foods (located in Grand Rapids, MI) as a gluten-free and vegan chef. As a vegan, he has submerged himself in perfecting recipes that not only taste mouth-watering, but also are gluten-free as well.

by “Chickee” Urbanek


Instructions:

1. In a food processor, mix 1 cup of raspberries with 1 cup of cranberries and 2 pitted, chopped medjool dates.

2. Process the ingredients for approximately 20 seconds, until the mixture is a smooth texture.

3. Plate 8 slices of cucumber and place a dollop of filling on each cucumber slice.

4. Place another cucumber slice over the plated cucumber slice with filling.

5. Slice the remaining raspberries in half and place a notch in the middle of the sliced half to create a heart shape.

6. Place 1 raspberry heart shape on each cucumber bite.

7. Sprinkle the bites with nutmeg.

Variations: Use the filling to serve in a bowl and serve along a dish of cucumber slices for a delicious chip and dip dish.

Ingredients:

1½ cups of sliced cucumber

1¼ cups of raspberries

1 cup of cranberries

2 pitted and chopped medjool dates

¼ teaspoon nutmeg

T ara Urbanek (Chickee) is a raw food enthusiast. In 2003, she was

diagnosed with Stage 5 kidney failure. Chickee received a kidney transplant and was prescribed 65 pills a day. After her body rejected the transplant, she

lived on dialysis. Chickee chose to live the raw vegan food lifestyle to improve her health. She is no longer on medications or dialysis.

Chickee’s Cucumber Berry BitesYield: 4 to 6 servings

She enjoys a vibrant life as a wife, mother, educator, motivational speaker, author, poet & runner.

Chickee received her B.S. of Psychology from Auburn University (1991). She loves motivating others to delight in the beauty of raw foods.

by Tanya Lacey


Variations: You could change the fruit for peaches, tangerines or any other berry combination. Other vegan liquors to use for the glaze could be Grand Marnier, Jamesons Whiskey or Malibu Rum. You could decorate the sides of this dessert with almond slivers or brightly coloured small berries like red currants or edible flowers or coconut slivers.

Notes: *Birds Custard Powder is vegan and was invented in 1837 by Alfred Bird because his wife was allergic to eggs.

Pastry Base: ½ cup of finely ground raw

almonds

¼ cup of pitted dates

½ tablespoon of organic coconut oil

½ teaspoon cinnamon

pinch of nutmeg

Custard Layer: ½ cup of finely ground raw

almonds

1 medium banana

1 tablespoon of Birds Original not instant Custard Powder*

1 tablespoon of maple syrup

3 tablespoons of filtered water

Fruit Layer:½ cup thinly sliced peeled

apple

4 fresh blackberries

Disaronno Glaze:¼ tablespoon agar agar

1 tablespoon of filtered water

1 tablespoon of Disaronno

Instructions: Add all of the pastry ingredients to your food processor with the S-Blade and pulse until mixture binds together. Divide the mixture into two equal parts and add each half to two small shaped cake moulds sat on your serving plate. Press mixture down firmly.

Add all the custard ingredients to your blender or vitamix and process until mixture starts to thicken. Layer your custard evenly on top of your pastry bases.

Add the thin shavings of apple to cover fully the custard layer and then place two blackberries in the centre.

Add the water and agar agar to your bain marie and heat gently until the agar agar dissolves and becomes clear. Blend in the disaronno and spoon over the top of your fruit layer.

Serve chilled or at room temperature. This dessert will keep fresh in the fridge for up to three days.

Apple & Blackberry Custard Torte with a Disaronno Glaze Yield: 2 big servings

My name is Tanya Lacey and I run Vegan Life Energy B&B in the beautiful

Costa Blanca, Spain. My passion is creating new raw food recipes that people will love. I am also a Vegan Nutritional Consultant and Mindfulness Therapist.

My hobbies include cookery, gardening and learning about the spiritual side of life.

L 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.

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!™

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

Advanced Pastry Arts–Unbaked Certification

Pastry Arts Certifications

by Tanya Murphy

PEOPLE’SCHOICEAWARD


Ingredients:

1 cup coconut water

3 dates pitted

4 super-ripe bananas

¼ cup fresh coconut meat (or frozen) coconut shreds


Instructions:

1. Blend together.

2. Garnish the top with shreds of coconut meat and tiny bits of dates.

M y name is Tanya and I am from South Carolina! I have been

vegan for 13 years and raw vegan for 8 years now. Over my health journey I have been able to heal my body and in the process lose 86 pounds, keeping it off for 8 years. I have healed nodular

Cake Batter SmoothieYield: 1 serving

acne, IBS, lupus, anemia, arthritis, leaky gut syndrome, OCD and depression. I owe my pristine health today to the living life in living raw vegan food! I strive to teach and help others with raw vegan coaching and new videos each day!!

by Cali Cutler


Ingredients:

1½ cups cashews

1 frozen banana

1 tablespoon raw coconut sugar

2 cups ice

2 teaspoon vanilla extract

Spices:

¼ teaspoon salt

2 teaspoons nutmeg

1½ teaspoons cinnamon

4-8 drops stevia extract

Instructions:

Blend all ingredients together with a power blender for about 30 seconds or until well blended. Use the plunger to mix all ingredients thoroughly. Best when enjoyed immediately. Another option is to put in an ice cream maker for 30 minutes or until the mixture has firmed into ice cream. Store in a sealed container, good for two weeks in the freezer.

C ali Cutler was always intrigued with health throughout

her teenage years. After much confusion and many diets later, she found raw foods in 2008 which sent her on a mental, physical, emotional, and spiritual journey.

Cali’s message emphasizes intuitive eating and breaking free from the diet-binge cycle, and introducing raw, “light” foods. Cali is a certified Holistic Nutritionist, Family Herbalist, holds her

Egg Nog MilkshakeYield: 3-1/2 cups, makes 2-4 servings

Bachelors of Science in Holistic Nutrition at the University of Natural Health, and is currently finishing a Bachelors of Arts in exercise science and communications at Utah Valley University. Cali has taught raw food classes and intuitive eating for the last six years, helping families and individuals heal chronic conditions along the way. In the years Cali plans to be a professional raw food chef and someday rival Rachel Ray.

by Kelly Lowes


Variations: Use as a pie filling, spread on raw crackers, blend into smoothie, topping for raw ice cream, dehydrate for use as a fruit roll. The possibilities are endless.

Notes: Use your imagination to create a plethora of entrees! Have fun!

Ingredients:

20 whole pitted medium size dates

1 cup raw organic dehydrated cranberries (presoaked in 1 cup water)

1 teaspoon cinnamon

1/8 teaspoon Himalayan crystal salt

½ teaspoon powdered vanilla

1 tablespoon grated ginger

1 tablespoon grated tangerine zest

2 tablespoons tangerine juice (med size tangerine yields 2 tablespoons)

1 cup chopped pecans (soaked and dehydrated)

1 tangerine (chopped into cubes)

½ cup raw organic dehydrated cranberries

Instructions:

1. Put dates, soaked cranberries with water, cinnamon, salt, vanilla, grated ginger, tangerine zest, tangerine juice, into a high speed blender and blend until slightly creamy.

2. Pour blended ingredients into a bowl. Add chopped pecans, cranberries, and chopped tangerine. Mix gently with a spoon until all ingredients are blended.

3. Serve as a side condiment in a beautiful serving dish.

4. Store Cranberry Bliss in a sealed container in the refrigerator for up to 3 days.

Cranberry BlissYield: 6-8 servings

I became interested in raw foods for myself and my family in 2009. I found

Russel James home study courses and learned how to use texture, flavor, and style. Now I am able to create beautiful raw foods on my own with this knowledge. It is my passion to be able to create with love and share this with all of you.

Much Love, Kelly

by Teja Fidler Makoter


Variations: Instead of orange juice, you can use lime or lemon juice, if you would like it to be more sour.

Ingredients:

2 big apples, scooped

1 persimmon

2 tablespoons of orange juice

2 teaspoons of chia seeds

1 teaspoon of raw cacao

½ teaspoon of cinnamon

¼ teaspoon of cloves

After finishing my degree at the Clayton College of Natural health, I started

researching raw food diet. I felt good, when eating only raw. I wanted to spread the word of raw foods amongst people. Now I have my own life-style consultant business and I organized the Fruit Festival in Slovenia.

Christmas in an AppleMakes 2 servings

Instructions:

1. Use the melon spoon to scoop out the apples, so you get two ‘bowls.’

2. Then blend 1 persimmon, 2 tablespoons of orange juice, 2 teaspoons of chia seeds, 1 teaspoon of raw cacao, ½ teaspoon of cinnamon, ¼ teaspoon of cloves.

3. Fill in the apples with the mixture and decorate.

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The Stanford’s Mendocino Center for Living Well provides programs from gardening classes to nutrition. Guests may join weekly harvests, tour the gardens, schedule nature walks, explore the body’s relationship to food in nutrition seminars, and attend yoga classes. Mountain bikes are available for exploring back roads. Massage in the Forest provides a variety of rejuvenating and relaxing treatments. Outstanding dining is available at The Ravens, the Stanford Inn’s award-win-ning vegan restaurant.

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by Julie Van den Kerchove

RUNNERUP


Variations: Replace the chai spice with 1 tablespoon pure vanilla extract to create Vanilla Banana Ice Cream. This makes a great base for Stracciatella Ice Cream (add 2 tablespoons cacao nibs), or Maple Pecan Ice Cream (add 1 tablespoon or more maple syrup and ¼ cup crushed pecans).

Chai Banana Ice Cream:

4 large frozen bananas, peeled and roughly chopped

1 teaspoon chai spice

¼ teaspoon vanilla powder

1 large pinch Himalayan crystal salt or sea salt

Gingerbread Crumble:

¼ cup cashews

¼ cup pitted and roughly chopped dates

¼ teaspoon gingerbread spice (or more to taste)

2 large pinches Himalayan crystal salt or sea salt

Julie Van den Kerchove is a certified Raw Food chef and writer graduated from the Living Light Culinary Institute. After

successfully healing herself from several chronic health conditions with the help of raw food, she founded Julie’s Lifestyle where she offers raw vegan catering, culinary workshops and raw vegan eBooks. www.julieslifestyle.com

Chai Banana Ice Cream with Gingerbread CrumbleMakes 2 generous servings

Instructions:

1. Put the cashews into a small food processor fitted with an S-blade and process until coarsely ground.

2. Add dates, gingerbread spice, and salt. Process again until well combined. Set aside.

3. Put the frozen banana pieces in a food processor fitted with an S-blade. Process for about 20 seconds until the banana starts to turn into ice cream.

4. Add chai spice, vanilla powder, and salt to the ice cream. Process again for another 20 seconds or longer until you reach the consistency of your choice.

5. Scoop the Chai Banana Ice Cream into individual serving glasses using an ice cream scoop or spoon and sprinkle a little Gingerbread Crumble on top.

6. Store the Gingerbread Crumble in a sealed container in the refrigerator for up to 2 weeks.

by Karen Osborne


Variations: Dough may also be shaped by pressing it into small scoops or by rolling by hand.***

For chocolate lovers, substitute 2 tablespoons of unsweetened cacao nibs for the pecans.

Notes: *If there is no dehydrator available or not enough time to soak and dehydrate almonds, dry raw almonds will work as well.

***Longer setting time in the freezer is required for larger cookies.

Ingredients:

1½ cups almonds, preferably soaked for 8-12 hours and dehydrated at 105 degrees until crisp*

3 tablespoons non GMO erythritol or other crystalized sweetener

¼ cup flax seeds

¼ teaspoon Himalayan pink salt or sea salt

2 tablespoons coconut oil

2 teaspoons vanilla extract

¼ cup chopped pecans

up to 1 tablespoon filtered water if needed

Russian Almond Tea Cakes Yield: thirty 1-inch diameter tea cakes

Instructions:

Put the almonds in a food processor fitted with an S-blade.

Grind the sweetener to a fine powder in a coffee or spice grinder. The 3 tablespoons will become 4 tablespoons. Place two tablespoons of the powdered sweetener in a shallow wide mouth jar or glass and set this aside. Place the remaining sweetener in the food processor with the almonds.

Grind the flax seeds in the coffee or spice grinder and add them to the food processor.

Add the salt to the food processor, and process the mixture until it becomes a powder.

Add the coconut oil and vanilla extract to the food processor and process briefly until the mixture begins to hold together like a dough adding a small amount of water, as the food processor runs, to help the mixture hold together.

Stir in the chopped pecans. (continued on next page)

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C reating in Austin, TX, Karen inspires people to feel good, be healthy, energized and take charge of their health through raw

and living foods. Karen is co-founder of Outrageous Raw, manages a natural products co-op and has co-authored a whole food dessert book, Dessert: Making it Rich Without Oil. www.outrageousraw.com

Instructions: (continued from previous page)

Press the mixture firmly into bite size candy molds and chill the cookies in the freezer until firm.

Remove the firm cookies from the molds and place one or two at a time in the glass or jar of remaining sweetener. Gently shake and roll them around until they are coated with the sweetener.

Store Russian Almond Tea Cakes in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 6 months.**

Notes: **These can be eaten directly out of the freezer without thawing.

by Athena Rink


Variations: Make a spiced pecan and apple pie. Press a nut and date crust into a pie dish. Instead of chopping the apples, slice thinly, and layer over the crust. Pour the pecan pudding over the apples and decorate the pie with candied pecans.

Pecan Pudding:

1 cup chopped dates

1 cup soaked pecans

½ cup mashed avocado

¼ cup raisins


¼ teaspoon nutmeg

pinch of sea salt

1 to 1½ cups water

Apple Layer:

2 cups finely chopped apples (a tart apple is best)

Candied Pecan Topping:

12-16 whole pecans

1 tablespoon maple syrup


Athena believes that raw food is a doorway to better health, increased spiritual awareness, and healing for our planet

and all its inhabitants. She is a self-taught chef who loves surprising people with how delicious raw food really is!

Athena is also a healer, singer, writer, and spiritual coach.

Spiced Pecan and Apple Parfait Yield: 4-6 servings

Instructions:

1. Blend all pecan pudding ingredients in a high-speed blender until smooth.

2. In a small bowl toss the pecans for the topping with maple syrup and cinnamon and set aside.

3. Spoon a small layer of pecan pudding into a parfait glass. Add a medium layer of apples. Repeat a small layer of pudding.

4. Lay candied pecans on top of the parfait and serve immediately.

by Andriele DaSilva


Variations: Use apples instead of pumpkin.

Ingredients:

½ cup pecans

1 cup shredded coconut

1 cup pitted dates

½ cup pumpkin puree

2 tablespoons carob powder


½ teaspoon allspice

½ teaspoon nutmeg

Hi, my name is Andriele DaSilva, a recent graduate of Living Light Culinary Institute! My passion is to introduce a fun, easy way to

make healthy and delicious recipes for everyone. I’ve been passionate about raw living foods for years now and it’s always been on my path, so now I hope to share this wonderful lifestyle with everyone around me.

Pumpkin Pecan TreatsYield: 6 to 12 bite size balls

Instructions:

Place pecans in food processor, pulse a few times until they are into pieces.

Add ½ of the shredded coconut, dates, pumpkin puree, carob, cinnamon, allspice and numeg to food processor and process until everything is mixed together.

Add the other ½ of shredded coconut into a plate, form into bite size balls by rolling them between your hands.

Roll them into the remaining coconut.

by Sara Carmella


Variations: Savory Holiday Stuffing can be dehydrated into biscuits. Place rounded tablespoon-sized portions onto a lined dehydrator tray and flatten into rounds. Dehydrate at 115 degrees Fahrenheit for 8 to 12 hours, or until crisp.

Ingredients:

1½ cups chopped carrot

1½ cups soaked and rinsed raw walnuts

½ cup chopped celery

1 green onion, green portion only (2 tablespoons chopped)

2 tablespoons ground flax seed

4 tablespoons water

1 teaspoon minced sage leaves

¼ teaspoon garlic powder

1 teaspoon pink Himalayan salt

I have a passion for preparing delicious and beautiful fresh foods.

I feel my best eating a high raw, plant-based diet, and love sharing healthy recipes, lifestyle inspiration, and having lots of fun!

Savory Holiday Stuffing Makes 4 to 6 servings

Instructions:

1. Pour the water into a small bowl with the ground flax seed and stir. Set the mixture aside while preparing the other ingredients.

2. Put the carrots, walnuts, and celery into a food processor and pulse for about 8 to 10 seconds, or until it becomes a minced texture.

3. Transfer the carrot mixture into a medium bowl. Add the green onion, soaked ground flax seed, sage, garlic powder, and salt. Stir it together until it is well mixed.

4. Use a scoop to place portions of the stuffing onto individual serving dishes. Savory Holiday Stuffing may be served at room temperature or slightly warmed.

5. Store Savory Holiday Stuffing in the refrigerator for up to 3 days.

Check out my blog at http://www.saracarmella.com, my youtube channel at http://www.youtube.com/user/saraecarmella and my Instagram at http://instagram.com/saraecarmella

Ten LIVING LIGHT GRADS won awards at the 6th Annual BEST OF RAW AWARDS in 2014!

Jack Cheney of Coco-Roons (center) with Dan and Cherie.

Best EcoRaw Educator: Dorothy Salvatori (Associate Chef 2011).

Best Professional Gourmet Chef (5+) Years: Amie Sue Oldfather (Gourmet Chef 2009)

Best Professional Raw Photographer: Amie Sue Oldfather

Best Professional Raw Coach (0-5) Years: Dara Dubinet (Associate Chef 2010)

Best Raw Cereal: Living Intentions Açai Blueberry Superfood Cereal, Joshua McHugh (Associate Chef 2013)

Best Sweet Snack: Wonderfully Raw Coco-Roons, Vanilla Maple, Sequoia Cheney (Gourmet Chef 2010), and Jack Cheney (Science of Raw Food Nutrition Educator 2010)

Best Restaurant and Best EcoRaw Restaurant: Peace Pies Restaurant, Adam Miller (Platinum Grad 2011)

Best App Award: Wild Edibles App, author Sergei Boutenko (Associate Chef 2001)

Sexiest Raw Man: Jason Wrobel, host of How to Live to 100 on the Cooking Channel. (Associate Chef 2005)

Living Light Culinary Institute educates students from around the world and prepares them for career opportunities that support personal and planetary health. We are proud of what our graduates accomplish in the world. They are motivated, resourceful, dedicated, and ready to make a difference. The professional expertise they acquire as Living Light graduates enables them to choose from a variety of career paths including raw food chef, caterer, culinary instructor, health consultant, nutrition educator, food designer, food writer, and recipe book author, among others. Our graduates have been able to embark on careers that are as diverse as they are ambitious. To learn more about what Living Light graduates can do, see our graduate success stories—they’ll inspire you! Visit: http://rawfoodchef.com/about-us/graduate-success-stories/

Cherie with Cooking Channel’s Chef Jason Wrobel.

»

Nominate and Vote Living Light for Best of Raw and don’t miss the Best of Raw Awards at the Raw Living Expo, June 25-28, 2015 in Westminster, Colorado. Living Light International will once again sponsor the Gala Best of Raw Awards Dinner!

Living Light International Best of Raw Awards 2013/2014• Best Raw Chef Training Program • Best Eco Raw Company • Peer to Peer Award: Innovations in Culinary Arts Training. • Best EcoRaw Company Wide Initiative: Company-Wide Reduce Waste Campaign

Living Light International Best of Raw Awards 2013/2014• Best Raw Chef Training Program • Best Eco Raw Company • Peer to Peer Award: Innovations in Culinary Arts Training. • Best EcoRaw Company Wide Initiative: Company-Wide Reduce Waste Campaign

http://rawfoodchef.com/about-us/graduate-success-stories/

by Leslie Keegan


Holiday Spiced Apple Crumble with Carawmel Sauce Yield: 2 servings

Ingredients:

2 large apples, diced (about 2 cups)

½ cup raw pecans

½ cup pitted medjool dates

2 heaping tablespoons dried goji berries

¼ cup melted coconut butter

2 teaspoons fresh squeezed lemon juice

1 teaspoon pure vanilla extract

1 divided teaspoon holiday spice blend

1 tablespoon pure maple syrup

pinch sea salt

Holiday Spice Blend:

Buy where you get your quality spices or blend your own with this recipe of ground spices:

1 part cinnamon

1 part allspice

1 part ginger

½ part coriander

½ part cardamom

½ part nutmeg

¼ part cloves Instructions:

1. Core and chop the apples into bite sized pieces, place them in a medium bowl and toss them gently with the lemon juice and half the spice mix. Set aside.

2. Over a double boiler, gently melt the two tablespoons of coconut butter, set aside.

3. In a food processor fitted with the S blade, process the pecans and sea salt until coarsely ground. Add the dates and remaining spice mix and process until evenly distributed. Add in goji berries and process until just incorporated.

4. Whisk the maple syrup and vanilla with the coconut butter.

(continued on next page)

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Leslie Keegan is a Holistic Nutrition Counselor and (mostly) self taught raw foods chef.

Several years back Leslie discovered the healing power of a whole food, raw vegan diet to heal her body from the damage caused by lifetime of illnesses due to Hashimotos disease.

Note: If you aren’t planning to eat the dish right away, make the crumble only ahead of time and store up to 4 days in the refrigerator. All other ingredients taste best when prepared before serving.


5. Place a plating ring on a dessert plate.

6. Scoop in a layer of apples, followed with a layer of the crumble. Follow with a drizzle of the carawmel sauce and repeat these steps until you have used half of each of the ingredients.

7. Carefully slide up the ring and top with a drizzle the sauce, making sure to let it go down the sides and on to the plate a bit.

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by Roshni Sethuraman


Ingredients:

1 frozen banana

2 pitted medjool dates soaked for ½ an hour

8-10 soaked raw macadamia nuts

¾ teaspoon maca powder

1 teaspoon lucuma powder

1 tablespoon raw cold pressed coconut oil

¼ teaspoon saffron

1 cup filtered water

A pinch of celtic sea salt

3 drops of stevia

6-8 strands of saffron for garnish

Hi, I am Roshni from sunny Sydney, Australia and I am passionate about the pursuit of outstanding health through

nutrition. I was introduced to raw foods four years ago and my dream is to become a raw food entrepreneur. My mission is to transform the lives of people through food and nutrition.

Saffron NectarMakes 2 servings

Instructions:

Powder the saffron into powder using a saffron mill or mortar and pestle.

Put the frozen banana, dates, macadamia nuts, maca powder, lucuma powder, coconut oil, powdered saffron, sea salt, stevia and water in a high speed performance blender and blend until all ingredients are thoroughly blended and smooth.

Pour into a glass and garnish with saffron strands.

by MD Vegan


Variations: Serve on plain lettuce leaves laid out on a plate in a circle.

Dressing:

½ cup firmly packed cubed unpeeled mango (about ½ medium mango)

½ cup cubed tomato (about 1 medium tomato)

1 tablespoon lemon juice

½ teaspoon ground black pepper

½ teaspoon grated ginger

pinch chili powder

Salad:

1 cup raw corn (about 1 small ear)

1 cup seeded and diced red bell pepper (about 1 medium bell pepper)

1/3 cup diced yellow onion (about ½ onion)

A vegan diet as part of yoga is a regular practice of Ahimsa. As the traveling chef of Yogini Kaliji, I develop easy, healthy

and delicious live food recipes. Since July 2013 I have shared more than 500 videos on my YouTube channel MD Vegan.

Bell Pepper Corn Salad with Oil-free Mango Tomato Dressing Makes 2 servings

Instructions:

Put the ingredients of the dressing in a high performance blender and blend until smooth and creamy.

Combine the ingredients of the salad in a medium salad bowl and toss with the dressing.

Serve in individual bowls.

Can be kept in a sealed container in the refrigerator for up to 2 days.

by Gabriela Lerner


Variations: Use cold pressed sesame oil or olive oil instead of the pumpkin seed oil. Use pecan nuts instead of the walnuts.

Notes: For a more elegant presentation, press the salad into a cooking ring. Then gently remove the cooking ring and decorate with walnuts and pomegranate seeds.

Salad:

2 cups thinly sliced broccoli

1 small courgette (zucchini), cut into batons (makes approx 1 cups)

¾ cup pomegranate seeds

½ cup pre-soaked walnuts

Dressing:

4 tablespoons cold pressed pumpkin seed oil

¼ teaspoon sea salt


1 tablespoon grated ginger

2 teaspoons coconut sugar

¼ cup water

Gabriela Lerner is a raw food teacher and health coach who shares her passion for raw food and a raw food lifestyle through raw food

holiday retreats in Portugal and the Caribbean, as well as one-day classes in her home and one-to-one coaching.

Jeweled Broccoli and Courgette (Zucchini) SaladMakes 4 servings as a starter or 2 as a main course

Instructions:

1. Put the thinly sliced broccoli and the courgette (zucchini) batons into a medium sized bowl.

2. Place the lemon juice, grated ginger, coconut sugar, pumpkin seed oil, sea salt and the water into a blender and blend until emulsified. Alternatively mix by hand.

3. Pour the dressing over the broccoli and courgette (zucchini) and massage it into the vegetables with your hands.

4. Add the pomegranate seeds and mix all ingredients well.

5. Top with the rinsed and drained walnuts.

This salad will keep in the fridge for 2-3 days.

by Carla Trevisan


Variations: You can use any other kind of squash or pumpkin.

Ingredients:

3 cups, chopped squash

1 cup, chopped mango

½ cup, chopped yellow bell pepper

2 tablespoons lemon juice

1 tablespoon, chopped onion

1 tablespoon light miso

1 teaspoon ginger

1 pinch cinnamon

1 pinch cayenne pepper

2 cups warm water

1 tablespoon, chopped spring onions to garnish

1 tablespoon, chopped parsley to garnish

1 pinch, ground black pepper to garnish

C arla Trevisan de Souza, a graduated Raw Culinary Arts Associate Chef

and Instructor from Living Light Culinary Institute.

Squash and Mango Warm SoupMakes 6 cups (3-4 servings)

Instructions:

Put all the ingredients in a high performance blender and blend until smooth and silky.

Serve in soup plates, garnished with the parsley, spring onions and black pepper.

by Peter Klarman



Pumpkin Spice Chocolate Chip Banana Nut Torte Yield: Serves 6 to 8

Ingredients: organic, local or seasonal

Walnuts – 1¼ cups (broken in small pieces), pre-soaked, rough chopped

Dates – 4 to 5, medjool variety, pitted, pre-soaked, and rough chopped

Raw cacao nibs – ½ cup

Dehydrated or dried banana chips* – 2/3 cup (no additives), soaked and rough chopped small

Pumpkin spice – ½ teaspoon

Shredded coconut – sprinkle for garnish

Utensils:

Chef’s knife, cutting board, 3 bowls for soaking, a pair of food service gloves, measuring cup and spoons, mixing bowl, serving platter, pie server, and dehydrator (optional).

Instructions:

Break up the walnuts as described below, soak them in warm water for about 10 to 15 minutes, and drain.

Soak the dates in warm water for about 10 minutes (or until soft) and drain. If you prefer, you can remove the outer skin of the dates after soaking.

Soak the dried bananas in warm water for 5 minutes or until soft (not too mushy) and drain.

Add the walnuts into the mixing bowl.

Rough chop the dates small and place them into the mixing bowl.

Rough chop the bananas until mostly smooth. Place them into the mixing bowl.

Sprinkle in the pumpkin spice.

With gloves on, mix the ingredients, and pack them together tightly to form a large ball.

Set out a large dinner plate or serving platter, gently press the ball on it, and use both hands to form it into a circular shape. Make sure that the edges are all smooth and no cracks have formed in the circle.

The finished torte should average between ¾” to 1” high and 6” to 7” in diameter.

Notes: *For best consistency of the banana chips, dehydrate** them in a food dehydrator at home or pick up bulk-packed, additive-free, dried bananas from a local health food store or online.

**Slice a ripe banana into ¼” wide circles, arrange them in a single layer on the dehydrator tray, and set in dehydrator on the dried fruit setting overnight (at least 8 to 10 hours).

Seal them in an air-tight container until use.


In Louisville Kentucky, I have worked in food service for 6 years. Currently I’m working in a restaurant specializing in seasonal,

locally grown foods and daily raw food options on the menu. I’m also working with a local juice bar that caters fresh juices, fruit smoothies, superfood elixirs, and to go raw food options.

Variations: This recipe can be transformed into a pie crust. All you have to do is press it into a 1/8” layer in a pie dish and freeze overnight.

(continued from previous page)

Finishing: Garnish liberally with shredded coconut, and a few sprinkles of

pumpkin spice.

Chill it in the freezer until firm (about 1 hour).

To serve, slice it with a chef’s knife and serve with a pie server.

by Meg Pearson


Notes: *Optional coconut whip referred to in my video.

Variations: Swap in carrot for the pumpkin for more orange color.

Use almond milk in place of the coconut.

Top with coconut whip for added pizazz!

Brownie Crumble:

¼ cup almonds

½ cup dates or raisins

1 tablespoon cacao powder

Pumpkin Pie Creme:

3 frozen bananas

2 tablespoons pumpkin puree

1 tablespoon coconut milk

1 teaspoon pumpkin pie spice

M eg is a raw vegan chef, yoga instructor and cookbook author.After overcoming a series of life altering events in 2010 and 2011,

Meg chose to take a leap of faith and left her 12 year career in television to pursue her passions: RAW Food & Yoga.

Pumpkin Ice Cream ParfaitYield: 2 servings

Instructions:

Brownie Crumble: In food processor, crush almonds into coarse flour. Add remaining ingredients and process until well combined, and crumbly.

Pumpkin Pie Creme: Blend together all ingredients.

Assembly: Layer crumble, cream, crumble, cream, and top with coconut whip*, cinnamon, and pepitas!

by Natalie Allinder


Variations: Take a can of full fat coconut milk and refrigerate overnight. Take separated cream and use an electric hand mixer to create whipped cream for the top as well.

Add some cranberries to the walnut cinnamon crumble to add to the festive flavour!

Add dates to the crumble to create a pie crust. Press into tartlet pans. Dice the apples and then fold them in with caramel. Top with coconut whipped cream!

Ingredients:

2 green apples

Crumble:

1 cup walnuts

1 teaspoon ceylon cinnamon

Salted Caramel Sauce:

¼ cup coconut nectar

1 cup medjool dates (soaked for 15-30 minutes in water prior to creating caramel sauce and then drained)

¼ teaspoon Himalayan pink salt

A passionate mind, body and spirit wellness warrior, home school mum to four boys, owner of Grace and Gratitude

Wellness/ Red Lotus Raw as a massage therapist, raw chef /lifestyle coach and educator. Goals: book, travelling to host raw lifestyle retreats and raw food show and wellness center in Australia!

Salted Caramel Apple Walnut Crumble Yield: 2 servings

Instructions:

To ensure a softer, creamier, caramel texture, soak your medjool dates in just enough water to cover them for 15 to 30 minutes. Once soft, drain water off dates and set aside.

In a food processor, pulse the walnuts and cinnamon together to create the crumble and set aside.

In the food processor, add the soaked dates, coconut nectar and salt to create your caramel sauce.

You may need to stop midway and scrape the contents off of the sides of the food processor to let it continue to create your caramel sauce to the desired consistency of a sticky dip.

Slice apples into wedges and place apple slices on individual plates or in bowls to serve.

Spoon caramel over the apples and top with your walnut crumble.

by Beverley Blanning



Variations: For a crisper tart, if there is more time available, the tartlets can be dehydrated at 105°F for 6 to 8 hours. Other suggested spices that could be used but which take longer to infuse are: cinnamon, coriander, cloves, nutmeg. Other suggested fruit and spice combinations: apple tartlets with cinnamon and nutmeg glaze, orange and cranberry with coriander and clove glaze.

Spiced Maple Glaze: 2 tablespoons maple syrup

¼ teaspoon grated ginger root

½ vanilla pod, with seeds scraped

Almond tartlets: ½ cup raw almonds

2 large Medjool dates, pitted

pinch of Himalayan crystal salt

zest of 2 tangerines

Fruit topping:½ mango peeled and diced

2 tangerines skin and pith removed diced

Instructions:

1. Make the spiced maple glaze by combining the maple syrup with the ginger pulp, the vanilla seeds and the pod. Mix to combine and put to one side to infuse.

2. Put the almonds, dates and salt into a high-performance blender and process until smooth. Add the tangerine zest and pulse to combine. The mixture should stick together if pressed between finger and thumb.

3. Divide the tartlet mixture evenly between two plates, reserving little for garnish. Use a metal ring to press the mixture firmly to the base of the plate and sides of the ring. Gently ease the rings off the tartlets.

4. Combine the mango and tangerines in a bowl and mix gently. Spoon the fruit into the tartlets.

5. Using a small metal strainer, pour the infused maple syrup into a bowl to remove the ginger pulp and vanilla pod. Spoon the syrup over the tartlets.

Fruity Almond Tartlets with Spiced Maple GlazeYield: 2 servings

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.

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“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

We’re here to support you in your quest for optimum health.


A recent graduate of Living Light, Beverley is thrilled to have the opportunity to take part in

the HotRawChef contest. Her background as a writer and professional wine taster has given her skills she is excited to apply to developing recipes and discovering new flavour combinations.


6. Garnish with spare crumble mix, dots of syrup and tangerine zest curls. Top each tart with a sprig of mint.

Storage: Best eaten immediately, while the chopped fruit is fresh. However, the individual components can be made ahead and stored in the refrigerator or freezer.

by Made Runatha


Ingredients:

2 wthinly sliced jicama

25g white button mushroomwedges

25g diced avocado

18g sliced fresh cilantro

Seasoning:

½ teaspoon rice wine vinegar

½ teaspoon lime juice

1/8 teaspoon palm nectar

1/8 teaspoon organic tamari

A pinch of sea salt

Garnishes:

sunflower seed sprouts

red bell peppers

sesame-chili dipping sauce

1 teaspoon black sesame seeds

I n 2009, after years working in international hotels, Made joined Fivelements, Bali as the healing destination’s Executive Chef and

went to study at LLI. With an incredible creative talent, Made became the world’s first Indonesian certified Gourmet Raw Food Chef, leading the top living foods restaurant in Asia, Fivelements Sakti Dining Room.

Jicama-Mushroom “Sushi” Roll Yield: one serving

Instructions:

Season the jicama slices with lime juice and sea salt; keep for one minute until soft.

Marinate the mushrooms and avocado with rice vinegar, lime juice, tamari and palm nectar; add the cilantro and stir well, then coat with black sesame seeds.

Roll the jicama and mushroom mixture filling; garnish with sunflower sprouts and small slices of red bell pepper

Assembly: arrange the sushi roll onto a dinner plate with sesame-chili dipping sauce

by Andreea Fegan


GRANDPRIZE

WINNER


Variations: For the crust, you could always replace any “mealy” nut for the pecans, such as walnuts or Brazil nuts.

For the dried fruit, you could also use yellow raisins, dates, cranberries, or even prunes.

Crust (first layer):

¾ cup raw pecans

½ cup roughly chopped dried sulfite-free apricots

2 pinches salt

¼ - ½ teaspoon ground cardamom

¼ - ½ teaspoon ground cloves

¼ teaspoon cayenne (or more if preferred spicy)

1-2 tablespoons water, enough to help with processing (optional)* see notes

Filling (second layer:

2 cups grated apple, skin on

1 teaspoon ground cinnamon

½ teaspoon ground ginger

Decoration (third layer):

2 tablespoons shredded unsweetened coconut

½ tablespoon raw pumpkin seeds

Three Layer Spiced Apple Pie Yield: 3 servings (possibly 2, depending on size of mould)

Instructions: First layer: Crust

In a food processor, process the crust ingredients for approximately 15 seconds or so. Ideally, you want to have a mixture that sticks together between your fingers when pinched. Using the desired plating dish, place the mould ring (preferably a 3-inch presentation ring) in the center of the dish. Press 1/3 of the mixture into the ring and use the tamper tool to smooth it down and release any air bubbles. When this is achieved, simultaneously raise the ring with one hand as you press down on the tamper tool with your other hand to release the ring from the crust. Set aside.

Second layer: Filling In a medium sized bowl, combine the shredded apple, cinnamon powder and ginger powder. Squeeze most of the juices our of this apple mixture* using your hands so that you are left with damp pieces of apple. Be careful not to crush the

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For more information on Omega Juicers & Blenders please visit: www.OmegaJuicers.com.

Andreea Fegan is a health coach, raw foods & plant-based cuisine

advocate, mother, and budding herbalist. She is the chef and instructor of “Little Bites of Joy.” You’ll see her in her garden, growing organic produce, creating healthy recipes in the kitchen, and helping spread the word about plant-based eating for optimal health and happiness.

Notes:

1. Some dried fruits blend easily in the first filling layer (such as raisins). You only need the water if the dried fruits are particularly dry and do not create a sticky texture. Dried apricots tend to have more of a thick skin than a sticky middle, so I’ve found the water to be useful in this regard.

2. If you don’t have a presentation ring, just use any other mold (one with a removable bottom), teacup, ramekin, and even nice stemware to create a parfait. Get creative!

3. The juices left from the apple mixture are very tasty and resemble a cider, so be sure to enjoy it!

4. This recipe can easily be doubled or tripled to make a pie.


apple pieces too much when doing this. Place the presentation ring back on top of the crust, just touching the top. Add 1/3 of the apple mixture into the mould, on top of the crust layer, to create the second layer of the dish. Again, push down the tamper as you release the ring.

Third layer: Decoration Place the ring back on the top of the apples, just touching the top. Sprinkle the coconut in an even layer on top of the apple layer. Release the ring and finish the dish by decorating with the pumpkin seeds. Enjoy!

http://www.omegajuicers.com

by Made Tantra


Ingredients:

200g frozen mango

½ teaspoon minced mints leaves

2 dragon fruit cups (80g each)

Garnishes:

mango Parisian

dragon fruit Parisian

sweet basil reduction

Mango Mint Custard Yield: 2 servings

Instructions:

Cut the dragon fruit with a round cutter (6cm diameter), and create a hole with a Parisian cutter (the baller will be for the garnishes).

For the custard: Place frozen mango in a food processor, process until smooth and fluffy, add mints leaves and process again for one second.

Place the custard in a piping bag with a star tube, and the filling in a dragon fruit cup.

Assembly: Arrange the custard onto a plate and garnish with mango and dragon fruit balls.

Finish with a drizzle of sweet basil reduction.

I n 2010, Tantra joined Fivelements, Bali as the healing destination’s Sous Chef, transferring his knowledge and experience as a Pastry

Chef in international hotels to raw food cuisine. With creative talent and a keen interest to learn, Tantra supports the leadership of Asia’s top raw food restaurants, Fivelements Sakti Dining Room.

by Michelle Irwin


Notes: This is best enjoyed right away. However, you can make the batter ahead of time (minus the ice) and pour into ice cube trays to use in your smoothies at a later date. Store in an airtight container in the freezer. Enjoy!

Ingredients:

2 cups filtered water

1 cup raw pecans

1 cup raw cashews

½ cup maple syrup

3-4 large pitted medjool dates (about ½ cup pitted dates)

1 teaspoon alcohol free vanilla extract

pinch of salt

3½ cups ice, or to desired consistency

Michelle is a raw chef and instructor, a holistic health practitioner, a Lymphologist, and author of the best selling vegan cookbooks

“Sugar-Free Raw Desserts” and “Too Few Cooks in the Kitchen”. Michelle works for the Weimar Institute as their vegan chef and cooking instructor for NEWSTART lifestyle center.

Maple Pecan Ice Cream “Milk” ShakeMakes about 5 cups and serves about 5 people

Instructions:

1. Place the water and the pecans in a high speed blender, and blend until creamy.

2. Pour the pecan and water mixture through a nut milk bag or fine mesh strainer to strain out the pulp. This filtered mixture should yield 1½ cups of pecan milk. (Hint: save the pulp and dehydrate it until it’s dry, and use the pecan meal as a flour for muffins, brownies, or cookies).

3. Pour the pecan milk into the blender with all of the remaining ingredients except the ice cubes, and process until VERY smooth and the “cream” is no longer gritty.

4. Add the ice and blend again until you reach a desired consistency.

5. Pour into your favorite serving glass and serve for dessert or anytime.

by Aurelio Gallardo


Ingredients:

10 medjool dates, soaked in 3 cups of spring water for 20 minutes or until plump

3 cups water used to soak medjool dates (same water used to soak dates)

3 tablespoons organic raw cacao powder

2 tablespoons raw, shelled hemp seeds

¼ cup raw cashews

Seeds from 1 whole vanilla bean (split pod lengthwise and scrape seeds out to use)

Raw Holiday Hot Cacao Yield: 3-4 servings

Instructions:

1. Assemble all ingredients into a high powered blender and blend for 3-4 minutes.

2. Serve immediately and enjoy.

I am a 53 year old father of six children and raw food enthusiast. I have witnessed the healing benefits of raw food personally and

through other members of my family. Raw food has allowed me to live a fuller, happier, and healthier lifestyle to enjoy my kids and grandkids.

by Abigail Gallardo


Ingredients:

1 cup water

1 tablespoon raw, shelled hemp seeds

¼ cup raw cashews, soaked about 30 minutes or until softer texture

6 medjool dates, pitted and soaked about 15 minutes or until plump

½ teaspoon nutmeg, leveled

¼ teaspoon cinnamon

½ teaspoon pure vanilla extract

Raw Cashew EggnogMakes 1-2 servings

Instructions:

1. Put all the ingredients into a high powered blender and blend for about 2-4 minutes or until eggnog is fully blended, smooth, and warm.

2. Store in refrigerator for up to 2 days.

I am a 20 year old college student and aspiring raw chef. I have been researching and learning about raw “cooking” for over a year and

have fallen in love with raw food. My goal is to one day open a raw café and inspire others to love raw food!

Variations: Blend for one minute, then chill mixture in refrigerator until cold.

Variations: As a smoothie, add one cup of fresh orange juice and one cup of ice.

by Sheri Fuchs


Bottom Layer:

1 cup roughly chopped apple

1 cup fresh cranberries

1/3 cup coconut meat

¼ cup maple syrup

¼ teaspoon of ground ginger

Pinch ground clove

Pinch Himalayan sea salt

2-3 drops orange flavor

Sweet and Salty Caramel Glaze:

1 tablespoon melted coconut butter

2 tablespoons maple syrup

1 teaspoon vanilla extract

Pinch Himalayan sea salt

Sheri lives in Portland Oregon with her amazing daughter and talented

husband. She became interested in raw foods after not being able to regain her energy after giving birth and has been

Cran-Apple Fall Harvest Bowl Makes 1-3 servings

Instructions:

Place apples, cranberries, coconut meat, maple syrup, ground ginger, clove, salt, and orange flavoring into a high performance blender until well blended and creamy, taking time to stop the blender and push down the ingredients once or twice.

Keeping the coconut butter in the jar, place it into a pan of shallow water on low heat until melted. Take 1 tablespoon of butter and place in a small handheld bowl. Add the maple syrup, vanilla, and salt and whisk until well combined and of smooth consistency.

Pour the bottom layer into a serving dish. Top with fresh diced apple, raw granola, and pomegranate seeds. Drizzle the caramel glaze over top.

Will keep for up to 3 days when stored separately in sealed glass containers in the refrigerator.

playing in the kitchen ever since. She was able to attend Living Light Culinary Institute in January 2014 and looks forward to going back to complete her studies to be a certified Raw Chef.

by Ankha Marza


Ingredients:

2/3 cup pomegranate seeds

2/3 cup frozen blueberries

1/3 cup coconut milk

½ cup water

1 heaping tablespoon raw cacao powder

1 teaspoon ground cinnamon

½ teaspoon chia seed

½ teaspoon ground cardamom

1/3 teaspoon salt (Himalayan pink or other)

A pinch ground nutmeg

Purple BlissYield: 3 cups

Instructions:

Blend all ingredients together until smooth.

Ankha Marza is an award winning public speaking coach

and a passionate health coach. She has lead, co-lead workshops in communication and public speaking and personally coached clients in

Variations: Chia seed can be replaced with equal quantity of ground flax seed or coconut oil. May use regular or lite coconut milk. Latter will yield a lighter consistency and contains less calories.

Notes: May refrigerate for up to 24 hours.

over seventeen countries. She has worked with First Ladies, Presidential Candidates, Parliament Members, Fortune 500 CEOs, women’s and youth groups.

by Andria Barrett


Filling:

¾ cup cashew, soaked, rinsed

¼ cup water

1 tablespoon coconut nectar


½ tablespoon coconut oil

½ teaspoon vanilla

½ teaspoon ginger

¼ teaspoon sea salt

1/8 teaspoon turmeric

Ginger Topping

½ cup almonds

5 dates, chopped (about ¼ cup)

½ tablespoon coconut oil

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon clove

Andria Barrett is a culinary nutritionist and daughter of a

diabetic who will teach you how to keep the disease out of YOUR family. She is an Instructor at The Institute of Holistic

Ginger Parfait Makes 2-3 servings

Instructions: Ginger Topping Instructions:

In the food processor, fitted with the “S” blade, combine all of the ingredients for the topping. Process until it resembles a crumb texture.

Empty the contents in a bowl and set aside.

Filling Instructions:

After soaking the cashews, drain and rinse them.

Combine all of the ingredients for the filling in a food processor or in a high-performance blender and blend until creamy.

Pour the Filling into a parfait glass.

Sprinkle 1-2 tablespoons of the ginger topping over it.

Garnish with grated nutmeg or cinnamon.

Store the dessert in a sealed container in the refrigerator for up to 4 days.

Nutrition, The Big Carrot and various cooking schools across the city. She leads school and corporate workshops and believes that “Food should be delicious and nutritious!”

A Raw Food Education Can Change Your Life or Career in Less than a Month!

Want 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.

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Experience the Living Light Difference at the only state-licensed raw vegan culiinary school in the U.S.

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.

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5 in 5 Holiday Recipes 51 RawFoodChef.com5 in 5 Holiday Recipes 51 RawFoodChef.com

Celebrity JudgesRecipes

by Cherie Soria

Pudding:

½ teaspoon agar agar powder dissolved in ¾ cup water

3 carrots, chopped (about 1½ cups)

1 avocado, chopped (about ¾ cup)

½ cup water

½ cup coconut sugar

1/3 cup maple syrup

¼ teaspoon Himalayan crystal salt

2 teaspoons lemon juice

2 teaspoons pumpkin pie spice

Pecan Crumble:

1 cup chopped pecans


Pumpkiny Pudding with Pecan Crumble Yield: 6-8 servings

Instructions:

1. Bring the agar agar powder and water mixture to a boil, and continue to boil for 1-2 minutes, whisking occasionally, until the water becomes clear. Turn off the heat and allow the agar mixture to cool a little while blending the pudding.

2. Put the carrots, avocado, ½ cup water, coconut sugar, maple syrup, salt, lemon juice, and pumpkin pie spice in a high-performance blender and blend until creamy. Add the agar mixture and blend again thoroughly.

3. Put the pecans and cinnamon in a small bowl and toss.

4. Pour the Pumpkiny Pudding into individual serving dishes and sprinkle a little Pecan Crumble over the top. May be served slightly warm or chilled.

5. Store Pumpkiny Pudding in a sealed container in the refrigerator for up to 3 days.

Variations: Use the Pumpkiny Pudding as a pie filling. Pour the filling into your crust of choice and chill.


by Amy Sue Oldfather


Notes: This should keep for at least 5 days in the fridge.

This cheese is great on breads, crackers, as a veggie dip, as a spread on sandwiches, or it can be used as the cream base in cheesecakes and ice creams!

Ingredients: 2 cups cashews, soaked 2+ hours

½ cup water

¼ cup fresh lemon juice

¼ cup + 1 tsp raw agave nectar

1 teaspoon nutritional yeast

1 teaspoon light chickpea miso

½ teaspoon sea salt

1 teaspoon raw mesquite powder

1 teaspoon probiotics (7 capsules emptied)

¼ cup diced dried cranberries

1 teaspoon minced rosemary

Instructions:

1. Soak the cashews in about 5 cups of water for a minimum of 2 hours. They will swell during this process.

2. After soaking the cashew, drain and rinse them before adding to the recipe.

3. In a high-speed blender combine the cashews, water, lemon juice, agave, nutritional yeast, miso, salt, mesquite powder and probotics. Blend until completely smooth. This may take 3-5 minutes. It depends on the blender you use. You want to make sure that you don’t feel any grit from the cashews. We are aiming for a smooth and wonderful mouth feel!

4. Pour the mixture in a glass bowl and allow it to sit with a towel covering it, in a warm place for 14–16 hours to culture.

5. When finished culturing stir in the cranberries and rosemary then transfer to an airtight glass container and refrigerate for 4 hours or until set.

Raw Rosemary and Cranberry “Cream Cheese” Spread Yield: 3 cups

by Solla Eiriksdottir

Cupcake:

1¼ cup almond pulp

1 cup carrot pulp or grated carrots (use nut milk bag to squeeze the excess juice from the carrots/carrot pulp)

1 cup Medjool dates, pitted

¼ cup coconut oil

1½ teaspoons vanilla powder + 1 teaspoon cardamom + ¼ teaspoon turmeric

1/8 teaspoon sea salt

Frosting:

2 cups cashew, soaked for 2 hours

¾ cup lime juice

¼ cup + 2 tablespoons coconut nectar (or sweetener of your choice)

1 cup coconut oil

2 tablespoons lime zest

1 tablespoon chia seeds, grounded

1/8 teaspoon sea salt

Raw Carrot Cupcake with Lime Topping Yield: 6 to 8 cupcakes

Instructions:

Cupcake: Process the Medjool dates, coconut oil, vanilla powder, cardamom, turmeric and sea salt in a food processor. Add the almond and carrot pulp and process into a smooth dough. Press this mixture into the cupcake liners and refrigerate.

Frosting: Drain the cashews and place in a high speed blender together with the lime juice and blend for well. Add the remaining ingredients and blend together until smooth, you might need the plunger to help the frosting to get smooth. Use a piping bag to apply the frosting to your cupcake. Let sit for about 1-2 hours in the fridge to get ready. Decorate with some lime zest.


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Green Smoothies: Common Problems and Solutions for Success

Green smoothies are a phenomenal source of highly bioavailable micronutrients that can dramatically improve your health. However, some people experience gas, bloating, and/

or abdominal pain after drinking a green smoothie. In order to understand what is happening in this situation, it is helpful to look at digestive health. Unfortunately, up to 40% of modern humans over the age of 40 do not produce enough stomach acid (or “digestive fire”). In these situations, the food leaving the stomach is not properly acidified, which can lead to an overly alkaline pH in the intestinal tract. When our intestinal tract is more pH neutral, or even alkaline, instead of mildly acidic, it becomes ripe for the overgrowth of yeasts (e.g., Candida) and unfriendly microbes. Thus, a person with poor stomach acid levels can have bacterial overgrowth in both the stomach (leading to ulcers and GERD) and small intestine (leading to leaky gut, food allergies, poor nutrient absorption, etc.), not to mention general dysbiosis (poor intestinal ecology) in the large intestine (leading to Crohn’s Disease, IBS, autointoxication, etc.). Unfortunately, low stomach acid, and many other digestive issues related to it, are rapidly on the rise in the modern world.

Now let us look at some common mistakes that people make with smoothies that can lead to gas, bloating, abdominal pain, or other issues:

Mistake #1: Poor digestion leading to digestive distress after green smoothie consumption

In someone with poor digestion, the natural fruit sugar in your green smoothie can ferment once consumed. This fermentation leads to gas and alcohol production. There have actually been documented cases of people with high levels of bacterial overgrowth in the GI tract becoming intoxicated upon consuming glycemic carbohydrates and/or sugar. If you have good stomach acid levels, your stomach will be sterile and thus the fruit sugars will just wait patiently in your stomach (with no fermentation occurring) until the proteins are sufficiently digested for the food to be released into the small intestine. If someone has bacterial overgrowth in the stomach and/or small intestine, however, the fruit sugars can be fermented in these areas, leading to gas, bloating, and and/or abdominal pain.

Solution: There are a number of ways to help remedy this situation. First, adding one capsule of HealthForce Digestive Enhancement Enzymes™ to the smoothie before consumption would support enzymatic digestion over bacterial fermentation. Taking HealthForce Friendly Force™ Probiotic would support slowly reducing bacterial overgrowth of yeasts and other unfriendly microbes in the GI tract. Finally, supporting your digestion by taking a Betaine HCL supplement (or apple cider vinegar in water) after meals will help to re-acidify the stomach and slowly reduce bacterial overgrowth. Adding lemon to the smoothie (to boost acidity) and warming herbs to stimulate digestion such as ginger, cayenne, cardamom may also help.

Mistake #2: Fruit smoothies lacking in protein and fat

Many people make smoothies that are very high in fruit, with maybe just a few superfoods added in on the side. Modern fruit is very high in sugar content, and blending it pulverizes the fiber, making it a high glycemic food. In addition to the potential for bacterial fermentation described above for someone with poor digestion, smoothies that are predominantly fruit tend to spike the blood sugar, potentially contributing to a whole host of problems down the road – hormone resistances and imbalances, kidney stress, poor immunity, fatty liver, obesity, arterial plaque, high cholesterol, etc. (continued on next page)

(continued from previous page)

Solution: You can avoid this problem by simply making sure your smoothies are a complete and balanced meal that includes healthy levels of protein (HealthForce Purity Protein™, Green Protein Alchemy™, Vitamineral Green™, Spirulina Manna™, etc.) and fat (HealthForce Friendly Fats™, Earth™, Non-GMO Lecithin™, coconut oil, etc.). Protein and fat will slow down the rate at which the sugars from the fruit enter your blood and thus help you maintain stable blood sugar levels (which is one of the most important things you can do for your health). In addition, HealthForce Nopal Blood Sugar™ will maintain stable blood sugar when taken with your smoothie. Simply swallow the capsules just prior to smoothie consumption, or blend them right into your smoothie.

Mistake #3: Adding ice cubes or frozen fruit to your smoothies

Cold food inhibits digestive juices (e.g., stomach acid and digestive enzymes) leading to poor digestion overall. Doing this every once in a while will probably not be a problem, but doing it every day will inhibit stomach acid secretion consistently, and contribute to potential bacterial overgrowth problems in stomach.

Solution: Keep your smoothies at room temperature.

Mistake #4: Adding too many vegetables/fruits that are high in oxalic acid

Note that some vegetables/fruits are high in oxalic acid (e.g., beets, chard, parsley, broccoli, spinach, dandelion, collards, kale, plums, some berries) which is a general irritant to the lining of the GI tract. Generally, these foods are not a problem if you are healthy, but if you already have inflammation in the GI tract, reducing the amounts of these veggies and fruits in your smoothies may reduce any gastrointestinal discomfort (e.g., abdominal pain) you experience upon consumption. Oxalic acid may also inhibit absorption of key minerals like calcium, iron, magnesium, and zinc.

Solution: If this seems to be an issue for you, avoid high levels of oxalic acid vegetables/fruits in your smoothies.

Mistake #5: Too many cruciferous vegetables – thyroid issues

All cruciferous vegetables (kale, broccoli, cabbage, collards, etc.) contain goitrogenic compounds that inhibit thyroid hormone secretion. Some non-cruciferous veggies like spinach are also high in these compounds. Goitrogenic compounds in foods are dramatically reduced when they are cooked. Research shows that one can consume a moderate amount of goitrogens without affecting thyroid function if one has sufficient levels of iodine in one’s body. Anyone deficient in iodine, however, can slow down their thyroid if consuming a lot of goitrogenic foods. Note that these cruciferous vegetables can also be a problem for people who have a sulfur sensitivity.

Solution: You can avoid all goitrogenic foods in your smoothies (note that all HealthForce green superfoods – Vitamineral Green™, Greener Grasses™ Alkalizer, Green Protein Alchemy™, etc. are free of goitrogenic greens). You can also add in some sea veggies (e.g., dulse, Vitamineral Green™) to your smoothies to boost your iodine levels. You could also steam your goitrogenic greens before adding to smoothie. Remember that it is okay to consume moderate amounts of goitrogens as long as your iodine levels are sufficient.

Follow these tips, and you are well on your way to a more successful and balanced approach to the green smoothie!

“Mother Nature has put miraculous healing plants on this earth for us to benefit from. I am honored and deeply driven to uncover the greatest potential benefits from these elements, and to assemble these gifts from nature into products that help people to heal and to realize their full potential.” - Dr. Jameth Sheridan (Naturopath, Dr. of Holistic Medicine, Herbal Medicine Researcher)

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Nutrition FactsServing Size: 25 grams (approximately 2 heaping tablespoons)Amount Per Serving % Daily ValueTotal Calories 88Total Carbohydrates 3.7 g 1.2%

Dietary Fiber 2.8 g 11.1%Sugars 0.95 g †

Protein 16 g 32%Fat 1.3 g 2.0%Sodium 81 mg 3.4%Calcium 101 mg 10%Iron 22.6 mg 126%From the Waters™ 20,161 mg †• Spirulina∞ • Chlorella◊∞From the Land™ 3,737 mg †• Nopal Cactus∞ • Carob Pod°∞ • Peppermint◊∞ • Alfalfa Grass Juice◊∞ • Dandelion Leaf Juice◊∞ • Barley Grass Juice◊∞ • Oat Grass Juice◊∞Enzyme Concentrate 60 mg †• Protease∞ • Amylase∞ • Lipase∞ • Cellulase∞ • Bromelain∞ • Papain∞ • Alpha-Galactosidase∞Friendly Force™ Probiotics 42 mg †Acid stable, shelf stable, colonizing (NOT transient), truly Vegan, and magnified/fed by the Green Protein Alchemy™ formula. • Lactobacillus plantarum∞ • L. paracasei∞ • L. rhamnosus∞ • L. salivarius∞ • L. bulgaricus∞ • Streptococcus thermophilus∞10,000,000,000/serving THROUGH EXPIRATION DATE! % Daily Values are based on a 2,000 calorie diet. † Daily Value not established

Nutrition FactsServing Size: 10 grams (approximately 1.5 level tablespoons)

Amount Per Serving % Daily ValueTotal Calories 37Total Fat 0.73 g 1.1%Total Carbohydrates 5.58 g 1.9%Dietary Fiber 3.64 g 14.6%Sugars 0.77 g †Sodium 95.1 mg 4.0%Protein 1.9 g 3.8%Earth Below™ 4,456 mg †• Astragalus Root°∞ • Burdock Root°∞ • Nettle Root°∞ • Marshmal-low Root°∞ • Carrot Root◊∞ • Yacon Root◊∞ • Ginger Root◊∞ • Dandelion Root°∞ • Rhubarb Root∞Earth Seeds™ 2,284 mg †• Flax Seeds◊∞ • Chia Seeds◊∞ • Milk Thistle Seeds°∞Earth Broth™ 2,180 mg †• Resonant Red Miso™◊∞ • Paprika◊∞ • Sage◊∞ • Chili Powder◊∞Earth Above™ 1,067 mg †• Red Clover°∞ • Slippery Elm Bark°∞ • Watercress°∞ • White Oak Bark°∞ • Cinnamon◊∞ • Kelp◊°∞ • Blessed Thistle°∞ • Sheep Sorrel°∞EarthBiotics™ (2.8 Billion Active) 11 mg †• Lactobacillus plantarum∞ • L. paracasei∞ • L. rhamnosus∞ • L. salivarius∞ • L. bulgaricus∞ • Streptococcus thermophilus∞Energetics 2 mg †• Shilajit°∞% Daily Values are based on a 2,000 calorie diet. † Daily Value not established ◊ Organic °Wildcrafted ∞TruGanic™

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We want to stay connected with all of our students and followers from around the world, and we're excited about reaching out to everyone who wants to learn more about the raw food lifestyle and our award-winning culinary and nutrition curriculum. We love sharing free recipes, valuable tips, videos, ebooks and whitepapers, along with up-to-date information about exciting events and our worldwide tours and travels!

We’ll help you make healthy living delicious!

— So Many Great Ways to Keep in Touch—

Go to RawFoodChef.com to sign up for our newsletter and receive free recipes, raw vegan lifestyle tips, news and information about special offers and more!

Since 1998 Living Light Culinary Institute has established itself as the world’s premier gourmet raw culinary school, attracting people from over 60 countries around the world, and all walks of life. We o�er 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 sacri�cing 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. Students �nd healthy lifestyle products for the raw chef at our Living Light Marketplace, and stay at the eco-friendly Living Light Inn for a memorable experi-ence! 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

Documents

2014 Hot Raw Chef 5 in 5 Holiday Recipes Bliss (Ankha Marza).....48 Ginger Parfait (Andria Barrett)..... 49 Celebrity Judges Pumpkiny Pudding with Pecan Crumble (Cherie Soria)