Feeds:
Posts
Comments

Archive for the ‘Inspiration’ Category

Over the next two months, Living Light will be taking its FUNdamentals class on the road. This class is the foundation of all our other classes – our flagship, as we like to call it. It’s absolutely packed with information about raw culinary arts and is designed to give anyone the base upon which to make a lifestyle change to whole, living, planet friendly foods. But is this base enough?

Most recently, we took FUNdamentals to San Diego where it was taught by two of our shining stars: Alicia Ojeda and Brenda Hinton. I spoke with one of our recent graduates, Kristen Johnson, about her experience both at the class in San Diego and how it led her to Living Light. Kristen grew up in San Diego, so she combined a trip to see her family with the opportunity to give Living Light a try. She and a friend attended the class and were impressed with both of the instructors’ knowledge and love for Living Light. Alicia brought the history to life while Brenda explained how the school works and what it can do for you. Both Kristen and her friend left the class with a kindled passion for raw foods – and Kristen with the intention to learn more.

Kristen is now a certified Associate Raw Food Chef and Instructor and Raw Pastry Chef. When she returned home to Brooklyn, New York after the FUNdamentals class, she got to work right away – putting her new knowledge into practice. But she knew she needed more. Her journey began at an “on the road” class, and in just a couple months’ time it included a Living Light certification. Fabulous!

Whether you’re as driven as Kristen or if you just want to get your feet wet, keep an eye on our website for a FUNdamentals class on a road near you. It’s a great way to get started and will send you home ready to do your own sprouting, juicing and more. And who knows – it may begin a raw culinary education that will change your life path forever.

Read Full Post »

Sunday April 17.

Now, when I am heading home from the culinary paradise Living Light, I have to share one thing with you. I came here very well updated and I work with a lot of raw people that are always a step ahead with all the new things when it comes to raw material. So coming back to the school again, 6 years after my graduation, and joining a class, I honestly did not know what to expect. And I have to say: I am soooo amazed how well updated they are at the school. They have their “heels” where most of us have our “toes” when talking about raw materials in raw food. I enjoyed every minute of my stay, and I learned more than I could ever imagine.

 My return to the school was a 50 years birthday gift from friends and family and it was the best gift ever! I’m going home with my head filled with sooo many new ideas. And with some of them I could not wait and already tried out at the Living Light Inn kitchen where I stayed. To all you graduated students: I really encourage you to come back and update your knowledge and get new inspiration. It is every minute and penny’s worth. I am so grateful!  Thank you Cherie, you are the best. Martine and Vinnette, you take teaching to a new level, helping us to take our ideas out of our heads and plate them beautifully on the dish spiced with LOVE. And the biggest bonus is:  lots and lots of new lifelong friends. To all the staff and kitchen angels: TAKK¨*•.¸¸☼ (means “thank you” in Icelandic).

Read Full Post »

Today is  graduation day and it is such a special day. Although I’m looking forward to going home to see my family and friends, I’m finding it hard to say goodbye to all of my new Living Light family. Most of the students are feeling emotional in a beautiful way. We are all going home with our heads filled with new ideas and we’re excited to try the many new things we’ve learned. At the same time we’re grateful for the memories we’ll keep in our hearts forever, and we all feel just a little bit sad to be separating from new found friends. Graduation is a beautiful and touching time for all of the students, and the graduation cake was THE BEST EVER¨*•.¸¸☼  It took us all to another dimension, and the recipe was all organic + RAW with a most important secret ingredient: lots and lots of LOVE!graduation cake

Yuka – from Japan – living in Australia

I heard about raw foods from one of my Yoga students. I’ve had an amazing time here at Living Light, and especially loved all of the hands on experience!

Ophelia – from Hong Kong

I was not raw or vegan before I came to Living Light but I decided to give myself this trip for my 48th birthday. I’ve loved this trip. It’s been the most memorable in my life and I will miss everyone so much.

Hristina – from Bulgaria

A very close friend of mine cured herself from leukemia about 2 years ago and told me that the miracle that helped her do it was eating raw food. This completely changed my life for good. I started making more raw food meals at home, using every opportunity to learn more from books, TV shows, and the internet. Living Light is the greatest experience I’ve had in my life. I just love everything here.

Read Full Post »

solla smileTuesday April 5
I arrived at Living Light Tuesday afternoon and I was sooooooo excited. I came from my home in Iceland as a student 6 years ago and nothing that I loved had changed. It is the same warm and welcoming atmosphere, but with a whole new group of lovely students from all over the world. I checked in at Living Light Inn, an amazing place for Living Light students to stay. I was impressed with the  atmosphere in the house. It was filled with excitement and new knowledge.

Living Light Inn

The students were doing their homework by preparing for the next day’s culinary demos, and finding educational information to share. I was already looking forward to joining them the next day, knowing that this would be a starting point for many of them on their wonderful and magical RAW Food journey. 

Read Full Post »

I was so impressed with the student’s demos yesterday!  They all put a lot of effort into becoming great teachers and did an amazing job!  Today they have their big test and then it’s graduation, complete with graduation cake – Chocolate Mousse Tart with Strawberry Coulis.  Yum!

Demo Coordinator Barbaraw excited about her slice of Chocolate Mousse Tart!

Some of our students are staying on for Gourmet Chef Certification for the next three weeks, and some are leaving us to go out into the world and spread the joy of raw foods.  One of our  students,  Alan White, is  doing both.

Chef and Instructor Graduate Alan White

He is dedicated to becoming a teacher, and he’s planning to go home and put his teacher training to use, then return for our Gourmet Raw Food Chef certification program. I’m inspired by his drive and ambition.  Alan has worked on several farms, including a coffee bean and macadamia nut farm in Hawaii.  He will spend some time honing the  chef skills he learned at Living Light while teaching his own classes, and then finish “gourmet” and the Dina’s Science of Raw Food Nutrition Series.  He was very inspired by Jennifer Cornbleet and plans to follow in her footsteps!  I wish him the best of luck in the future!

An After Graduation Group Photo

Read Full Post »

The Group Dynamics have certainly changed in class!

Last week the students were struggling a bit, while learning a lot about who they are and how to deal with each others’ personalities. There were some groups who had challenges, and although  everyone in the group would agree that they were growing and learning, there were times when it was tough.  As a teacher I want to guide students and provide structure, while giving them room to develop, thrive, and cultivate their own ideas.

The students rotate groups about once a week. They weren’t supposed to change groups until Tuesday, but by Monday this group was chomping at the bit, so we changed groups early and what a difference it has made!

Yesterday the groups finished 10 minutes early during every hands on session.  Some groups finished 30 minutes early and were  helping other groups.  The students are really happy and working as a team again, and they’ve learned a lot about how to work together in a group setting.  Everyone is smiling today.  This self knowledge is priceless in the work place.  I feel very confident that this group is going to go out into the world and do great things!

Read Full Post »

Fruit bowls are complicated things.  My fruit bowl at home is a giant art piece made of many pieces of round metal and  o-rings welded together.  It’s huge, a full foot and a half in diameter at its widest point, which is good as it’s often overflowing with fruit, vegetables, legumes and squash.

When it is full it is vibrant and lush, a welcoming centerpiece on our dining table. Within this cornucopia may be firm produce like broccoli, radishes, and beets.  Denser fruits and vegetables add support to the bottom of the bowl.  There may also be a variety of soft fruits,  like tomatoes, plums and peaches.  These fruits are sweet and bright, a treat for the eye and palate. There are smart veggies that can bend a little here and there to fit in, like beans, peas and small peppers.  Then there are large ones that are hefty and take a lot of space, like butternut squash, melons and onions.  These you must be careful with, because if not placed correctly they will crush something below.  There are others that appear strong and tough, but are really soft on the inside, like avocados and oranges.

If I compare my dining room table to life, then my fruit bowl could be likened to many social situations—a classroom, restaurant, or busy kitchen.  Working with others within the constraints  of social and creative pressures, timelines, and other tricky situations can be challenging. Sometimes we bump each other, sometimes one of us gets moved, and sometimes we get crushed in the melee. But we keep coming back to these situations because when we work together and it’s good, we can create such beauty, and become a part of a really magnificent arrangement! We see that a lot here at Living Light. As our students come together, they learn the lessons of fruit dynamics and life.

Read Full Post »

Older Posts »