Introducing a new Culinary Training Program
From the world’s leading gourmet raw vegan school, Living Light Culinary Institute, Mendocino Coast, CA, FUNdamentals of Raw Living Foods™
Experience the exciting world of gourmet raw foods and health transformation.
This flagship course, FUNdamentals of Raw Living Foods™, provides the most comprehensive introductory course in raw food preparation in the industry—no other class in raw food preparation can compare. Living Light is widely recognized as providing the top raw vegan training program in the world for novices and professional chefs alike. Thousands of people from over 50 countries have taken FUNdamentals since it was developed in 1998.
- Dozens of superb culinary presentations will show you everything you need to know to create a wide variety of delicious, easy-to-prepare raw recipes.
- You will sample freshly made raw taste sensations, including appetizers, fruit smoothies, soups, sauces, salads and salad dressings, simple entrées, pâtés, wraps and rolls, nut milks, nondairy cheeses, crunchy crackers, dehydrated goodies and amazing desserts.
- You will learn sprouting techniques and how to use the equipment and supplies for a raw kitchen.
What You Will Learn:
- Soaking, sprouting and basic kitchen gardening
- Making veggie krauts and other fermented foods
- Making nut milks, creams, and luscious raw non-dairy cheeses
- Introduction to the basic equipment and supplies used in a raw food kitchen, including food processors, juicers, dehydrators and the use of other important culinary equipment
- Introduction to basic knife skills
- Basic fruit smoothies and soups, sauces, salad dressings, salads, simple entrees, wraps and rolls, pâtés and easy desserts
Brenda HintonA certified Living Light Associate Chef and Instructor and founder of Rawsome Creations in St. Helena, California, Brenda’s passion is teaching others how to prepare fresh, vital, delicious food for optimum wellness. With a warm and enthusiastic teaching style, Brenda is much appreciated for her knowledgeable, yet relaxed and lively approach.
"What began as a simple journey has grown into a career path filled with encouragement, growth, creativity, and excitement every step of the way. As a Living Light Associate Chef and Instructor I am teaching FUNdamentals of Raw Living Foods™ in the U.S. and abroad, and assisting international organizations to add raw cuisine to their curriculum. The foundation of knowledge and skill I received from Cherie Soria and Living Light Culinary Institute has helped me launch more projects than I would ever have believed possible.”
Brenda has been on the Board of Directors for the Japan Living Beauty Association in Tokyo since 2009, and serves as an instructor for their Raw Food Meister Certification Program. Each year she teaches Japanese students both in the U.S. and Japan, delighting in sharing her love of gourmet raw foods cuisine. She assisted in launching the Ceres Community Project in Napa Valley, and enjoyed helping to develop the educational part of the project which involved farmers, local food producers, youth, and people with health challenges, weaving all the parts together in a cohesive community effort.
Her line of fair trade nut milk bags (constructed in Bali) helps support two charities: Bumi Sehat Birthing Center and the Yayasan Widya Guna Children's Orphanage near Ubud, Indonesia. “More Than a Nut Milk Bags” are now sold in natural food stores, co-ops, on websites and to individuals in USA and in five foreign countries. Brenda's book The More Than a Nut Milk Bag Recipe Collection was released August 10.
Brenda also has a plant based nutrition certification through Cornell University’s eCornell program and the T. Colin Campbell Foundation, and is certified as a World Peace Diet Facilitator from Dr. Will Tuttle, author of The World Peace Diet.
Brenda enjoys doing yoga, spending time in nature, and with her family and animal friends. A cancer survivor, she thrives today as a recreational runner, currently training for her sixth half marathon. She lives with her husband of 32 years in a solar home in Napa Valley, California.
Executive Chef, Made Runatha
After joining Fivelements as the healing and wellness destination's Executive Chef, Made Runatha began studying the art and science of vegan cuisine. With a vast knowledge in both European and Asian cuisine, combined with his years of experience in hotel restaurants in Bali and overseas, Made found himself facing a brand new challenge: How to make healthy food taste great?
Made began researching everything he could from macrobiotics to ayurveda and by the support of Fivelements' founders, he went on to study at Living Light Culinary Arts Institute, USA, under the tutelage of Master Chef & Founder, Cherie Soria, known as the Mother of Gourmet Raw Food Cuisine, where he later became the world's first Indonesian certified Gourmet Living Foods Chef.
Combining his passion for learning with enormous creative talent, Made has become one of the world's top chefs dedicated to mastering the endless flavours, textures and techniques of plant-based, raw vegan, "living foods" cuisine.
Renowned for its 3, 5 & 7-Course Chef's Tasting Menus, Fivelements Sakti Dining RoomTM offers an inspiring gastronomical experience that will take you on a wondrous adventure into the world of epicurean living foods. The primarily raw vegan dishes are exceptionally creative, bursting with surprising flavors and eye-opening presentations.
19 October 2012
After 14:00 Arrivals & Check-in & Orientation am-pm Optional Healing & Beauty Ritual(extra cost) 18:00-22:00 Talk: FUNdamentals of Raw Living Foods. Gourmet Raw Food Dinner prepared by Brenda Hinton and Fivelements' Chef Made Runatha.
20 October 2012
9:00-9:30pm Registration at Fivelements Main Reception 9:30-9:45pm Introduction/Overview & Introduction of Raw Living Food 9:45-10:00pm Demo: Sprouting For Life! Learn various methods of sprouting, how to harvest, effects of light and temperature, approximate growth cycles, which ones to green, proper storage, etc. Learn about different stages of growth. 10:00-10:15pm Demo: Planting and Growing Wheatgrass and Young Greens Learn the benefits and various stages of growth. 10:15-10:30pm Demo: Juicing For Health Learn about various juicers to create delicious, health promoting beverages. 10:30-10:45pm Break: Taste samples of Juice 10:45-11:05pm Demo: Black Forrest Cherry Brownies Watch how they’re made and how to create new sweet recipes of your own 11:05-11:25pm Demo: Pizza Flax Crackers Learn to make crispy dehydrated crackers, using flax seed and how to use a food processor and dehydrator 11:25-11:40pm Demo: Cheese Making: Cashew and Herbed Almond Cheese Learn to make two different nut cheeses and how to use the Vitamix. 11:40-11:55pm Break: Taste samples of Cheese and Crackers 11:55-12:10pm Demo: Pecan Pâté Learn how to make savory nut or seed pates using a food processor. 12:10-12:30pmDemo: Introduction to Basic Knife Skills Learn about various knives used to create a variety of shapes for different applications. 12:30-12:45pm Demo: Wraps and Rolls Learn to create sandwich substitutes (including ideas for romaine burritos, stuffed tomatoes, cabbage rolls, etc). 12:45-1:00pm Talk: Secret of great dressings, marinades, and sauces 1:00-1:30pm Q & A / Review: Taste samples Black Forrest Cherry Brownies 1:30-2:30pm Gastronomy/Lunch: Garden Salad with Dijon Dressing, "Make Your Own" hand rolls with romaine leaves, Pecan Pâté, julienned vegetables, tomatoes, sprouts, avocados, sauerkraut. Afternoon Relaxation by the Pool and/or Fivelements Healing & Beauty Rituals available (20% discount) Sunday,
21 October 2012
9:00-9:15am Demo: Fruit Smoothies - Taste Samples of Smoothie; Learn to make a delicious, satisfying drink in a blender. (More about the Vitamix) 9:15-9:35am Demo: Almond Milk and other nut and seed milk options. 9:35-9:50am Demo: Buckwheat Granola: Watch how it’s made using a dehydrator. 9:50–10:05 am Demo: Cabbage Kraut Learn the basics of making this health promoting and fermented condiment, and more info about the food processor. 10:05–10:20 am Demo: Garden Blend Soup Learn to make a delicious, satisfying meal in a blender. (More about the Vitamix) 10:20–10:35 am Break: Taste samples of Buckwheat Granola Bars and Almond Milk. 10:35–11:05 am Demo: Carrot Kuchen with Cashew Cream Cheese Frosting Learn to make easy delicious cakes everyone will enjoy. Taste samples. 11:05–11:25 pm Talk: Quick and Easy Meal Prepcreating simple menus using Fundamentals equipment and ingredients 11:25–12:00pm Review/Q & A. Course Evaluations. 12:00-1:00pm Gastronomy/Lunch: Garden Salad with Italian Dressing, sprouts, Nori Rolls with Pate and cut vegetables, Avocado, Sauerkraut and Carrot Kuchen for dessert. Afternoon Relaxation by the Pool and/or Fivelements Healing & Beauty Rituals available (20% discount)
Deposit and cancellations:
Your booking is guaranteed by a 50% deposit via bank transfer and is non-refundable. Balance of the remaining 50% is due 30 days prior to arrival and is non-refundable.
Check-in is from 2pm. Check-out is by 12pm.
As a healing destination retreat, Fivelements, Puri Ahimsa maintains a peaceful atmosphere integrated with nature. To this regard, we support a smoke-free & alcohol-free environment. We kindly request that usage of all electronic devices be limited to guest rooms only.
All prices are subject to change at any time upon management discretion. Other conditions may apply.