In the News
Creative & Culinary Director, James Sant interviewed by Living Light Graduate, Cristina Archilla, for her
RECIPE: Watermelon Gazpacho
Watermelon Gazpacho by Chef James Sant Yields 4 cups (Serves 3) A variation on a
RECIPE: Spring Snap Pea Salad
Spring Snap Pea Salad with Nasturtium Blossom Vinaigrette by Chef Krista Poly (serves 2) Fresh
Should You Go Raw?
By Vesanto Melina, MS, RD and Brenda Davis, RD When we look at the science,
Living Light Graduate Shining Her Light – Nina Curtis
Living Light graduate, Nina Curtis, is a chef and culinary wellness consultant. She recently created
Allergies, Arthritis, and Vegan and Raw Food Diets
Allergies, Arthritis, and Vegan and Raw Food Diets Can
Spring Kale Coleslaw
Serves 3 - 4 Kale juice is higher in calcium that cow’s milk and higher
RECIPE: Living Light Vietnamese Phở
RECIPE: Living Light Vietnamese Pho Ingredients: 8 cups organic
Nutrition Superstars
by Vesanto Melina, MS At the end of February, Brenda and I attended the 7th
Edible Gardens at our Eco-friendly, Historic Inns
This year we will offer more than just culinary training inside the classroom. With
