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Posts Tagged ‘recipes’

Check out some of the fabulous raw vegan dishes from Living Light’s recent Gourmet Chef students.

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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).

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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.

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So I’m back at Living Light this week and the next, shadowing Jennifer Cornbleet and learning to teach Raw Culinary Arts Associate Chef and Instructor Training (which we commonly call “Associate Chef” or just “Chef”). 

I’m really enjoying reconnecting with so many of my favorite and beloved staff at Living Light and meeting the new students and future chefs.   This really interesting thing happened when I was assisting Jenny while she was teaching a demonstration on how to make Not-Tuna Pâté.  I found my mouth salivating and my eyes glazing over as I looked on lustfully at this food.  It’s true that this is one of my favorite recipes, but that was a very odd reaction to something that I’ve made a thousand times.   Later on I found myself getting very excited about bloomed wild rice.  As I went through my various daily tasks I searched to for the roots of this odd enthusiasm.  In the last month or so I’ve been busy, very busy!  In fact, between work, moving and the holidays I haven’t had much play time in the kitchen.  As I’m thinking about this, I’m looking back at the food that I’ve been making lately and I think I’ve been in a rut.  My salads have basically consisted of the same 5 ingredients, and last week I made the same soup 3 nights!  It’s no wonder that I’m drooling over something new!

It’s good to be inspired!  I can’t wait to get home and get cookin’!

First thing I’ll make?  I think I’ll start with some Not-Tuna Pâté!

For those of you interested above is a video of Jenny teaching this recipe on youtube.

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