Cherie Soria - Raw Food For Dummies

Raw Food For Dummies

by Cherie Soria and Dan E. Ladermann

Raw Food For Dummies

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Copyright 2013 by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Control Number: 2012950502

ISBN 978-0-471-77011-4 (pbk); ISBN 978-1-118-46118-1 (ebk); ISBN 978-1-118-46111-2 (ebk); ISBN 978-1-118-46112-9 (ebk)

Manufactured in the United States of America

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About the Authors

Cherie Soria (Fort Bragg, California, and Montezuma, Costa Rica) is the founder and director of Living Light Culinary Institute, a culinary school that began in 1998 and is one of the four eco-friendly businesses of Living Light International. In 1992, after studying with Dr. Ann Wigmore in Puerto Rico, Cherie learned the principles of using whole, live foods to aid in healing and rejuvenation, and she began creating a gourmet raw cuisine that rivals even the most cherished cooked foods. Her efforts sparked a revolutionary trend in culinary arts, and shes often referred to as the Mother of Gourmet Raw Vegan Cuisine. Cherie has trained thousands of raw food chefs and culinary instructors from more than 50 countries. Cherie is the author of several books, and shes among the most respected professionals in the gourmet raw culinary world.

Dan E. Ladermann (Fort Bragg, California, and Montezuma, Costa Rica) is co-owner and director of Living Light International as well as president of the Institute for Vibrant Living, a nonprofit organization dedicated to global education about organic raw vegan food and its role in vibrant living. Dan is a Certified Hippocrates Health Educator and raw vegan nutrition instructor at Living Light International.

Cherie and Dan own and operate Living Light International, which includes the Living Light Culinary Institute, the Living Light Cafe, Living Light Marketplace ( shop.RawFoodChef.com ), and the historic, eco-friendly Living Light Inn all located on the beautiful Mendocino coast of northern California. They travel extensively throughout the world to promote the raw vegan lifestyle, and theyve received numerous awards and accolades for Living Light International, which is recognized as one of the leading raw food businesses worldwide. Cherie and Dans mission is to spread information about the benefits of the raw vegan lifestyle throughout the globe by training teachers, chefs, and individuals to inspire others. For more information, please visit www.RawFoodChef.com .

Dedication

We dedicate this book to everyone whos open to new approaches to eating and living in order to achieve maximum health for themselves, animals, and the planet we all share.

Authors Acknowledgments

Sincere gratitude to Heather Dismore for her help in preparing this book for publication and to all those at John Wiley & Sons, Inc., who made this book possible: Acquisitions Editor Michael Lewis, Project Editor Jenny Larner Brown, Copy Editor Caitie Copple, and the Wiley Composition team. We owe special thanks to technical editor, Sarah Stout, for ensuring that the information in this book is accurate and complete; Emily Nolan, for testing our recipes and making suggestions to improve instructions and taste; and Angie Sheetz, for the nutritional details on each recipe.

Our deepest appreciation to cherished advisors, mentors, and colleagues: Viktoras Kulvinskas, Ann Wigmore, Dr. Brian Clement, Drs. Rick and Karin Dina, Dr. Jameth Sheridan, Brenda Davis, Vesanto Melina, Dr. Michael Klaper, and our friends at the North American Vegetarian Society who took a chance on raw foods when the word vegan was still a hard sell!

Eternal thanks to our wonderful staff at Living Light Culinary Institute, who care deeply about our mission to help make this a healthier, happier, greener world in which to live. Special thanks to our assistant, Terilynn Epperson, without whom we could not have met our deadlines, and to chefs Martine Lussier and Vinnette Thompson for their help with recipe development. Also thanks to Felix Schoener for his beautiful food styling on the cover of this book and to our students throughout the world who test our recipes, give us honest feedback, and continually provide us with opportunities for improvement.