Making raw food delicious- 1

Making Raw Foods Delicious: Cherie Soria and Living Light International (Part 1)

by  Polly A. Wise

Knowledge is power! There is a great deal of misconception around what it means to be a raw foodist. World renowned Raw Food Gourmet Chef Cherie Soria not only clears up these misconceptions, but offers a world of new possibilities and resources to anyone who wants to be healthy and desires to add more raw food to their diet.

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What it Means to Be a Raw Foodist

The number of people turning to a raw food diet is rapidly growing every year. As people are learning the truth about how food is handled and processed, they are turning to raw foods as the safest and healthiest alternative. Raw food is not just a California trend; it is a movement that is changing lives around the world.

The results people experience, in just a short period of time, by adding more raw foods to their diet is enough to convince anyone how much diet affects every aspect of their lives. Most people have no idea how good they can feel, how much energy they can have, the clarity, and spiritual awareness they can be awakened to simply by changing their diet.

You may be surprised to know that you don’t have to eat only raw food to be considered a raw foodist. Many people who hear the terms “raw foodist” or “raw food diet” often think we are talking about eating raw food 100% of the time. However, according to Cherie, you only need to eat raw foods more than 50% of the time to be considered a raw foodist.

No one ever needs to feel as though these terms have to exclude them. Everyone can fit into this healthy lifestyle. This is an achievable goal for anyone, and it doesn’t have to consist of just sprouts and salads.

During our interview, Cherie suggested that the most important step anyone can take toward eating a raw food diet is to make sure you have something raw at every meal. “Simply start adding more raw food to your diet. You don’t have to take anything away. You don’t have to replace anything. Just add more raw food and it will happen naturally that you will want more and more. Eat the raw fruits and vegetables that you like and add more of them and be open to trying new things.”

Discovering Raw Food Possibilities

When Cherie learned how to make sunflower cheese, while studying under Dr. Ann Wigmore in 1992, she knew she had discovered a gem.

She went home and began fermenting every kind of seed and nut she could find and came up with amazing cheeses that opened up a whole new world of raw culinary possibilities. Once she made this discovery, she knew she could do anything.

Cherie makes Cashew Cheese that tastes like Philadelphia Cream Cheese, Almond Cheese that tastes like Ricotta, and Pine Nut Cheese that tastes like Parmesan. From these early discoveries, she has since mastered the art of creating raw foods that taste great. She has revolutionized the world of raw food cuisine.

Cherie stated, “When I was a pioneer in the vegetarian movement 35 years ago, people had to give something up. Raw food is not about giving anything up; it is about adding another component to your diet that will make you feel better. It is not about sacrifice because the food tastes fabulous. It looks great and tastes good, so why not? We want to show people that it tastes great, and if they are interested in learning how to make it, we can show them how.”

Cherie recognizes that this is a fast food society and that raw cuisine must be presented in that way as well. She states, “We are not physical beings that just eat to make ourselves healthy, we are also sentient beings and we need to nourish our bodies and nurture our spirits. We have emotional needs.”

“I am very good at helping people satisfy their emotional needs with food. I have been doing it all my life. I know how important it is to give people food that satisfies their needs and makes them feel a sense of comfort.”

“To do that you need to recreate the foods they are accustomed to. They still need to be able to eat foods like pizza, lasagna, burgers, enchiladas, and burritos. It has been my mission to recreate these foods.”

Living Light Culinary Arts Institute

The Culinary Arts Institute is the heart of Living Light International. Here students learn how to prepare extraordinary raw foods. There is something for everyone, from professional chefs, to aspiring chefs, to those who simply want to learn how to prepare delicious raw foods for themselves and their families.

The classes are made up of students whose interests and abilities vary widely. They range from Parisian Executive Chefs to people who don’t even know how to hold a knife. Sometimes this mix is within the same class.

Only one-third of the students who attend are professional chefs. Twenty percent of their students come from outside the United States, representing 25 different countries. Many students are not even vegetarians, but recognize the value of adding more raw food to their diet.

On their website, you can view free videos of how to prepare certain recipes. There will be more added in the future. These are a great introduction to what you will learn and experience at the school.

For the average person, you can take one or several classes depending on your individual needs and interests. In the FUNdamentals of Raw Living Foods, you will learn how to make fermented foods, cheeses from nuts and seeds, yogurt, smoothies, soups, sauces, nut milks, crackers and much more.

For someone who wants to become an Associate Chef or teach others how to prepare raw gourmet cuisine, you would take the Associate Chef and Instructor Training. You will learn everything you need to give successful presentations, develop speaking skills, learn how to organize your classes, write bios, and market your classes.

Optional “turn-key” packages are available that include absolutely everything you need to begin teaching immediately. They offer all the resources necessary for you to be successful and to begin a whole new career as soon as you leave the Institute.

There are also advanced classes for those who are interested in going a step further to become a Professional Chef. These advanced classes are also perfect for anyone currently working as a chef and interested in enhancing their skill set.

The Raw Event Catering and Elegant Entertaining class is for students who want to cater for a living. It is also great for anyone simply interested in preparing a lot of food for a dinner party, family gathering, or any large group.

If you are a restaurant owner, the Institute offers a great opportunity for your chefs to learn how to prepare fabulous raw cuisine. This will enable you to expand your menu which will appeal to a wider range of customers. You may be amazed at the large market potential of this cuisine.

This is an area that is just waiting to explode. When people discover that they can have raw food that is delicious, it will begin to attract more and more customers to your restaurant. You never know, you may just gain a new reputation with both customers and culinary critics.

To Be Continued . . .

Simple solutions with profound effects

ESSENTIAL MINERAL GUIDE

• BORON

Benefits: Healthy bones and for the metabolism of calcium, phosphorus, and magnesium, enhances brain function and promotes alertness, prevent postmenopausal osteoporosis and build muscle.

Sources: Apples, carrots, grapes, leafy vegetables, nuts, pears, and grains

• CHROMIUM

Benefits: Needed for energy, maintains stable blood sugar levels.

Symptoms of Deficiency: Anxiety, fatigue, glucose intolerance (particularly in people with diabetes), inadequate metabolism of amino acids, and an increased risk of arteriosclerosis.

Sources: Beer, brewer’s yeast, brown rice, cheese, meat, and whole grains, dried beans, blackstrap molasses, calf liver, cheese, chicken, corn and corn oil, dairy products, dried liver, dulse, eggs, mushrooms, potatoes, catnip, horsetail, licorice, nettle, oat straw, red clover, sarsaparilla, wild yam, yarrow.

• GERMANIUM

Benefits: Improves cellular oxygenation, keep the immune system functioning properly, and rid the body of toxins and poisons, improved many illnesses, including rheumatoid arthritis, food allergies, elevated cholesterol, candidiasis, chronic viral infections, cancer, and AIDS.

Sources: Garlic, shiitake mushrooms, onions, and the herbs aloe Vera, comfrey, ginseng, and suma.

• IRON

Benefits: Production of hemoglobin and myoglobin (the form of hemoglobin found in muscle tissue) and the oxygenation of red blood cells, healthy immune system and for energy production.

Symptoms of Deficiency: Intestinal bleeding, excessive menstrual bleeding, anemia, brittle hair, difficulty swallowing, digestive disturbances, dizziness, fatigue, fragile bones, hair loss, inflammation of the tissues of the mouth, nails that are spoon-shaped or that have ridges running lengthwise, nervousness, obesity, pallor, and slowed mental reactions.

Sources: Eggs, fish, liver, meat, poultry, green leafy vegetables, whole grains, and enriched breads and cereals, almonds, avocados, beets, blackstrap molasses, brewer’s yeast, dates, dulse, kelp, kidney and lima beans, lentils, millet, peaches, pears, dried prunes, pumpkins, raisins, rice and wheat bran, sesame seeds, soybeans, and watercress, alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, chicory, dandelion, dong quad, eyebright, fennel seed, fenugreek, horsetail, kelp, lemongrass, licorice, milk thistle seed, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaf, rose hips, sarsaparilla, shepherd’s purse, yellow dock.

• MANGANESE

Benefits: Protein and fat metabolism, healthy nerves, a healthy immune system, and blood sugar regulation, energy production, normal bone growth and for reproduction.

Symptoms of Deficiency: Atherosclerosis, confusion, convulsions, eye problems, hearing problems, heart disorders, high cholesterol levels, hypertension, irritability, memory loss, muscle contractions, pancreatic damage, profuse perspiration, rapid pulse, tooth-grinding, tremors, a tendency to breast ailments.

Sources: Avocados, nuts and seeds, seaweed, and whole grains. This mineral may also be found in blueberries, egg yolks, legumes, dried peas, pineapples, and green leafy vegetables. Herbs that contain manganese include alfalfa, burdock root, catnip, chamomile, chickweed, dandelion, eyebright, fennel seed, fenugreek, ginseng, hops, horsetail, lemongrass, mullein, parsley, peppermint, raspberry, red clover, rose hips, wild yam, yarrow, yellow dock.

• PHOSPHORUS

Benefits: Bone and tooth formation, cell growth, contraction of the heart muscle, and kidney function utilization of vitamins and the concision of food to energy.

Symptoms of Deficiency: Anxiety, bone pain, fatigue, irregular breathing, irritability, numbness, skin sensitivity, trembling, weakness, weight changes.

Sources: Carbonated soft drinks, asparagus; bran; brewer’s yeast; corn; dairy products; eggs; fish; dried fruit; garlic; legumes; nuts; sesame, sunflower, and pumpkin seeds; meats; poultry; salmon; and whole grains.

• SELENIUM

Benefits: Inhibits the oxidation of lipids, preventing the formation of free radicals, preventive against the formation of certain types of tumors pancreatic function and tissue elasticity.

Symptoms of Deficiency: Exhaustion, growth impairment, high cholesterol levels, infections, liver impairment, pancreatic insufficiency, and sterility.

Sources: Meat and grains, Brazil nuts, brewer’s yeast, broccoli, brown rice, chicken, dairy products, dulse, garlic, kelp, liver, molasses, onions, salmon, seafood, torula yeast, tuna, vegetables, wheat germ, and whole grains. Herbs that contain selenium include alfalfa, burdock root, catnip, cayenne, chamomile, chickweed, fennel seed, fenugreek, garlic, ginseng, hawthorn berry, hops, horsetail, lemongrass, milk thistle, nettle, oat straw, parsley, peppermint, raspberry leaf, rose hips, sarsaparilla, uva ursi, yarrow, and yellow dock.

• SODIUM

Benefits: Maintaining proper water balance and blood pH needed for stomach, nerve, and muscle function.

Symptoms of Deficiency: Abdominal cramps, anorexia, confusion, dehydration, depression, dizziness, fatigue, flatulence, hallucinations, headache, heart palpitations, an impaired sense of taste, lethargy, low blood pressure, memory impairment, muscular weakness, nausea and vomiting, poor coordination, recurrent infections, seizures, weight loss.

• VANADIUM

Benefits: Cellular metabolism and for the formation of bones and teeth growth and reproduction, and inhibits cholesterol synthesis.

Symptoms of Deficiency: Cardiovascular and kidney disease, impaired reproductive ability, and increased infant mortality.

Sources: Dill, fish, olives, meat, radishes, snap beans, vegetable oils, and whole grains.

• CALCIUM

Benefits: Formation of strong bones and teeth, maintenance of a regular heartbeat and the transmission of nerve impulses, maintenance of healthy gums, lowers cholesterol, muscular growth, prevention of muscle cramps, blood clotting and helps prevent cancer, provides energy, breaks down fats, maintains proper cell membrane permeability, aids in neuromuscular activity, helps to keep the skin healthy.

Symptoms of Deficiency: Aching joints, brittle nails, eczema, elevated blood cholesterol, heart palpitations, hypertension (high blood pressure), insomnia, muscle cramps, nervousness, numbness in the arms and/or legs, a pasty complexion, rheumatoid arthritis, rickets, tooth decay, cognitive impairment, convulsions, depression, delusions, hyperactivity.

Sources: Milk and dairy foods, salmon (with bones), sardines, seafood, green leafy vegetables, almonds, asparagus, blackstrap molasses, brewer’s yeast, broccoli, buttermilk, cabbage, carob, cheese, collards, dandelion greens, dulse, figs, filberts, goat’s milk, kale, kelp, mustard greens, oats, prunes, sesame seeds, tofu, turnip greens, watercress, whey, and yogurt, alfalfa, burdock root, cayenne, chamomile, chickweed, chicory, dandelion, eyebright, fennel seed, fenugreek, flaxseed, hops, horsetail, kelp, lemongrass, mullein, nettle, oat straw, paprika, parsley, peppermint, plantain, raspberry leaves, red clover, rose hips, shepherd’s purse, violet leaves, yarrow, yellow dock.

• COPPER

Benefits: Aids in the formation of bone, hemoglobin, and red blood cells, involved in the healing process, energy production, hair and skin coloring, and taste sensitivity, formation of collagen.

Symptoms of Deficiency: Osteoporosis, anemia, baldness, diarrhea, general weakness, impaired respiratory function, and skin sores.

Sources: Almonds, avocados, barley, beans, beets, blackstrap molasses, broccoli, garlic, lentils, liver, mushrooms, nuts, oat. oranges, pecans, radishes, raisins, salmon, seafood, soybeans, green leafy vegetables.

• IODINE

Benefits: Helps to metabolize excess fat, needed for a healthy thyroid gland.

Symptoms of Deficiency: Fatigue, neonatal hypothyroidism (cretinism), weight gain.

Sources: Include iodized salt, seafood, saltwater fish, and kelp, asparagus, dulse, garlic, lima beans, mushrooms, sea salt, sesame seeds, soybeans, spinach, summer squash, Swiss chard, turnip greens.

• MAGNESIUM

Benefits: Assists in calcium and potassium uptake, transmission of nerve and muscle impulses, causing irritability and nervousness, help prevents depression, dizziness, muscle weakness and twitching, and premenstrual syndrome (PMS), and also aids in maintaining the body’s proper pH balance. calcification of soft tissue, may help prevent cardiovascular disease, osteoporosis, and certain forms of cancer, and it may reduce cholesterol levels.

Symptoms of Deficiency: Confusion, insomnia, irritability, poor digestion, rapid heartbeat, seizures, and tantrums may be a major cause of fatal cardiac arrhythmia, hypertension, and sudden cardiac arrest, as well as asthma, chronic fatigue, chronic pain syndromes, depression, insomnia, irritable bowel syndrome, and pulmonary disorders.

Sources: Dairy products, fish, meat, and seafood, apples, apricots, avocados, bananas, blackstrap molasses, brewer’s yeast, brown rice, cantaloupe, dulse, figs, garlic, grapefruit, green leafy vegetables, kelp, lemons, lima beans, millet, nuts, peaches, black-eyed peas, salmon, sesame seeds, soybeans, tofu, torula yeast, watercress, wheat, and whole grains, alfalfa, bladderwrack, catnip, cayenne, chamomile, chickweed, dandelion, eyebright, fennel seed, fenugreek, hops, horsetail, lemongrass, licorice, mullein, nettle, oat straw, paprika, parsley, peppermint, raspberry leaf, red clover, sage, shepherd’s purse, yarrow, and yellow dock

• POTASSIUM

Benefits: Prevent stroke, aids in proper muscle contraction, and works with sodium to control the body’s water balance maintaining stable blood pressure and in transmitting electrochemical impulses.

Symptoms of Deficiency: Abnormally dry skin, acne, chills, cognitive impairment, constipation, depression, diarrhea, diminished reflex function, edema, nervousness, insatiable thirst, fluctuations in heartbeat, glucose intolerance, growth impairment, high cholesterol levels, insomnia, low blood pressure, muscular fatigue and weakness, nausea and vomiting, periodic headaches, proteinuria (protein in the urine), respiratory distress, and salt retention.

Sources: Dairy foods, fish, fruit, legumes, meat, poultry, vegetables, and whole grains, apricots, avocados, bananas, blackstrap molasses, brewer’s yeast, brown rice, dates, dulse, figs, dried fruit, garlic, nuts, potatoes, raisins, winter squash, torula yeast, wheat bran, and yams, catnip, hops, horsetail, nettle, plantain, red clover, sage, and skullcap.

• SILICON

Benefits: Formation of collagen for bones and connective tissue; for healthy nails, skin, and hair; and for calcium absorption in the early stages of bone formation counteracts the effects of aluminum plays a major role in preventing cardiovascular disease.

Sources: Alfalfa, beets, brown rice, the herb horsetail, bell peppers, soybeans, leafy green vegetables, whole grains.

• SULFUR

Benefits: Sulfur disinfects the blood helps the body to resist bacteria stimulates bile secretion, and protects against toxic substances. protect against the harmful effects of radiation and pollution slows down the aging process.

Sources: Brussels sprouts, dried beans, cabbage, eggs, fish, garlic, kale, meats, onions, soybeans, turnips, and wheat germ contain sulfur, as do the herb horsetail and the amino acids cysteine, cystine, lysine, methionine.

• ZINC

Benefits: Important in prostate gland function and the growth of the reproductive organs. prevent acne and regulate the activity of oil glands protects the liver from chemical damage and is vital for bone formation maintain the proper concentration of vitamin E promotes a healthy immune system and the healing of wounds.

Symptoms of Deficiency: Loss of the senses of taste and smell. It can also cause fingernails to become thin, peel, and develop white spots, acne, delayed sexual maturation, fatigue, growth impairment, hair loss, high cholesterol levels, impaired night vision, impotence, increased susceptibility to infection, infertility, memory impairment, a propensity to diabetes, prostate trouble, recurrent colds and flu, skin lesions, and slow wound healing.

Sources: Brewer’s yeast, dulse, egg yolks, fish, kelp, lamb, legumes, lima beans, liver, meats, mushrooms, pecans, oysters, poultry, pumpkin seeds, sardines, seafood, soy lecithin, soybeans, sunflower seeds, torula yeast, and whole grains, alfalfa, burdock root, cayenne, chamomile, chickweed, dandelion, eyebright, fennel seed, hops, milk thistle, mullein, nettle, parsley, rose hips, sage, sarsaparilla, skullcap, wild yam.