Making Life Delicious!

Posts tagged ‘chef’

Fun at Au Lac and Yummy Culinary Class

au lacTraffic is something we just don’t have in Fort Bragg, so I wasn’t prepared for the congestion on the LA freeways!  But it is all worth it when we have the opportunity to meet great people like the ones at Au Lac in Fountain Valley on Friday night.  Many of them told us they have wanted to attendLiving Light for years and some decided tonight that they aren’t going to wait any longer — after all, money sometimes manifests out of nowhere for other things, why not for something as important and life altering as this!  After all, nothing is as important as our health!  And, if food doesn’t taste great, forget it — we would rather die than eat food we don’t like!  It isn’t enough for it to be healthy — it has to taste good.  Nothing like great tasting food to get people inspired!

It was also wonderful seeing Chef Ito again!  Ito graduated from Living Light 12 years ago and has become one the the best chefs in the world.  His restaurant is one of my favorites — you can really taste the LOVE.  Thanks, Chef Ito, for spreading the love and light one bite at a time!

Next stop is Yummy: Vegan Culinary Classes in Pasadena.

Yummy’s vegan culinary class on Saturday was a yummy experience for all concerned.  Dan and Iyumies had a great time showing attendees (some not even vegan, but curious) how to make Raw Food for Cooked Food Lovers — they were blown away!  Even the raw food enthusiasts in attendance said they had no idea raw foods could be so exciting and delicious.  I love big bold flavors and it comes through in my style of cuisine and the recipes in our book, Raw Food for Dummies, as well as what we teach at Living Light.   Lot’s of people said they want to attend the school, even if only for our weekend entree level classes, FUNdamentals of Raw Living Foods and Sharpen-Up Your Knife Skills.  Others said they were ready to do as our graduate Michael Miller told them he did — and start a new rewarding career as a teacher and chef.

big gracieThe next stop in our solar-powered RV (better known as Gracie) is La Jolla; then on to San Diego and back to LA before returning to the Bay Area.  Looking forward to meeting more great people interested in making healthy living delicious!

Check out ourtour schedule to see where you can meet us.

Raw Chef on the Road

refugioOur fifteen city tour of California has begun!  We spent Saturday night camping in our solar-powered RV, Gracie ( we travel in grace), at Refugio State Park, a beach park north of Santa Barbara.  I  used to visit this park with my family when I was a kid.  This has so many wonderful memories of childhood for me, since I was born and raised in Santa Barbara!  As we were driving in, the park attendant asked about our license plate, Raw Chef.  He wondered, as many people do, if it meant sushi.  We explained about raw foods and rangertold him we are on a 15-city California tour, educating people about the health benefits of raw food and how to make it easy and delicious.  He became very excited about it and bought a copy of our new book, Raw Food For Dummies!  The next morning, he told us that the whole family is reading the book, and they love it!  He said he thinks this could change everything for them!  It just shows that all of us can make a difference in people’s lives when we are least expecting it!
dan and cherieOur experience at Ninaya and Daniel’s house in Goleta (a few minutes north of Santa Barbara) on Sunday afternoon was delightful!  We spent the day with the local meetup group, friends and family, enjoying food together before Dan and I talked about Raw Food for Smart Busy People (fashioned after our newest book, Raw Food For Dummies), then I gave a class in flavor dynamics and flavor balancing and showed how to create big bold favors without depending on oil or sugar.  We answered questions about food, kitchen equipment, and lots of questions about Living Light classes. They were surprised to learn that we re the ONLY state licensed raw vegan  culinary school (and voted Best Raw Chef Training Program!) there is.
One of our graduates, Amy Bacheller, was there (so great to see her and her husband, Glen!).  She got up and encouraged everyone to attend the school, even if they have no interest in becoming a chef.  She told everyone to stay at the Living Light Inn and experience the love and support of the Living Light staff — it is an experience you will never regret or forget!  Thanks Amy!
We’ll stay in Santa Barbara for a couple more days before going to LA to share our years of experience (over 35 between Dan and I) with folks there!  Looking forward to meeting more people eager to thrive on a high raw diet of fresh ripe raw organic foods that are delicious and easy to prepare!  My only concern is where to park our 26-foot RV, Gracie, in LA, even though she isn’t that big (1 1/2 parking spaces).  Big cities are not very RV friendly and sleeping in them is prohibited. Well, we are doing good work for the planet, so I trust we will be supported on our journey and everything will work out!
Love,
Cherie and Dan

Touring in the Raw

collageI’m so excited about the way this year is shaping up for Dan and me.  Our new book Raw Food for Dummies has been so well received by the raw community, not to mention a curious public.  I’m so proud of this accomplishment!  So now, of course, I want to share it with everyone – and that means a tour!  Dan and I will be doing lots of traveling this year – putting into practice Chapter 19 in the book: “Eating Raw on the Go”.

Many people who are new to raw feel intimidated by eating out.  But that’s not necessary.  Part of RawRocksthe fun of travel is experiencing different places and people – things you’re sure to miss if you insist upon eating self prepared raw meals in your hotel room.  These days, it’s easy to find vegetarian, if not vegan, options when eating out.  And you can make it even easier with the help of online resources like Yelp or Happy Cow.  If you still can’t seem to find anything specific, remember – just about every restaurant has a salad on the menu and often has yummy raw appetizers like guacamole, which could be ordered with veggie sticks rather than chips.  Don’t be afraid to ask for what you want.  Chefs are used to tailoring their menu items to allow for food allergies, etc.  Cutting up a few vegetables shouldn’t be an issue.

kale chipsOf course, most of the places Dan and I are going on our tour this year are pretty raw friendly.  For example, our first stop is the Raw Living Expo in Sedona, Arizona where I’ll be giving the keynote address.  Obviously we won’t have any trouble eating raw there.  But – no matter how wonderfully raw your destination might be, traveling is unpredictable.  To be prepared for delays and other unplanned events, Dan and I like to bring portable snacks along.  These raw treats will tide us over between destinations if need be.  One of our favorites is flavored kale chips.  These high energy snacks are so delicious and satisfying – they make the perfect snack on the go.  There are lots of prepackaged varieties commercially available today in lots of delicious flavors.  But – you can make your own.  I’ve included a great recipe for Nacho Cheese Kale Chips on page 272 of Raw Food for Dummies.  Enjoy – and happy raw travels!

Making Life Delicious

 My name is Cherie and I love to share what I have learned on my journey through life.  I enjoy writing about the fullness of life; its lessons and its pleasures. Life has not always been easy for me;  like many of you, I have learned that it is through pain and suffering that we learn life’s lessons best. Life is fraught with challenges; some of them physically and emotionally painful, but that is what makes us strong and powerful. Life isn’t for wimps. I have packed a lot of living in my 65 years: I’ve traveled the world, had a variety of careers, been blessed to have worked with some amazing teachers, enjoyed the company of a few wonderful men and made lots of great friends. I have written several books,Cherie front kick earned three black belts in karate (currently working on a forth), was in a serious airplane crash that took years to heal from, made a million bucks then invested it a vision that people thought was nuts: the worlds first raw vegan culinary school, Living Light Culinary Institute.

Most people know me as the “Mother of Gourmet Raw Vegan Cuisine” because I started creating delicious raw vegan foods, that look and taste likes your favorite comfort foods, when no one though it was possible and have gone on to trained the majority of raw food chefs, teachers and authors in 50 different countries around the planet. My husband and I Living Light Centerown four eco-friendly businesses on the north coast of California, in addition to the school: Living Light Cafe, Living Light Marketplace, and the Living  Light Inn. We have 40 employees and have been honored with several business awards. I’m a popular speaker at events around the world on a variety of subjects from making your passion your career and preparing foods that nourish the body and nurture the soul, to learning to love yourself and create an extraordinary life. I have been a hypnotherapist and spiritual counselor, a hair designer and platform artist, a karate teacher and a photographer’s model. I’ve had breast implants (got those puppies out a long time ago), a tattoo (alas I still have that), and was brought up catholic (love the ceremony; hate the dogma). I have a passion for creating  gourmet raw vegan recipes and love teaching and sharing my years of culinary experience about raw culinary arts and nutrition. I eat a high raw diet, which keeps me young, energetic and healthy, but I am not 100% raw vegan 100% of the time (hate dogma, remember?)  I eat what I want and it’s usually raw vegan food (but not always).

I have a wonderful husband,Dan Ladermann, who is also my business partner. We enjoy playing on the beach with our two 2 doggies, dancing with hoola hoops, working together, traveling together, and just being together. We have a little place in Costa Rica, next door to my best friend of 35 years. It has a year round well and over a hundred fruit trees. One of our goals is to build a learning center there.

So, I have a lot to share about how to make the most of life even with its trial and tribulations; how to be grateful, even when life gives you lemons. And, if you are interested in food, you won’t be disappointed – it’s one of my favorite subjects and I don’t keep any secrets to myself.

In my blog I will offer my thoughts, my fears, my secrets to staying young longer and becoming more beautiful as you age. I will provide recipes and culinary tips, meditations and guidelines for creating mental magic, and share tips I’ve learned over the years that have helped me create a beautiful and meaningful life. For me, life is all about the mind/ body/ spirit connection.

They are all interconnected just like the systems of our physical body; each one does not function independent of the others and the health of one influences the health of the whole. Think of a chess game where all the pieces are moving at the same time and each move effects the others (try wrapping your mind around that!)  Sometime you will find me to be all nuts and bolts and other times I am way out there! Take what you are ready for and leave the rest.

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