Juice Cleanse Day 6 Cherie Calbom

Juice Fast Diet...

I'm on a juice cleanse and I'm on day 6 and it's a love hate kind of thing. I still prepare meals for my family. I usually get into preparing new recipes when on a cleanse. I know it's weird. My cravings disappeared a few days ago. You ask how long am I going to cleanse. Well, I am thinking for sure I will cleanse 30 days and I may go longer. So the countdown is on. I had a bit of a headache today at times so I drank more water. It went away really fast. 


I'll try to keep you posted on my progress. 

I'm finding the "Juice Ladies" books very helpful. 

The Juice Lady's Living Foods Revolution

The Juice Lady's Turbo Diet

Here’s a sampling of Cherie’s wonderful recipes: Green Refresher 1 medium to large organic cucumber, peeled if not organic 1 large leaf of green kale 1–2 stalks celery 1 lemon or lime, peeled Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1 Twisted Ginger 4 carrots, scrubbed well, tops removed, ends trimmed 1 handful parsley 1 lemon, peeled 1 green apple 2-inch piece fresh ginger root, peeled Cut produce to fit your juicer’s feed tube. Juice ingredients and stir. Pour into a glass and drink as soon as possible. Serves 1–2

Spicy Tomato

• 2 medium tomatoes
• 2 dark green lettuce leaves
• 2 radishes
• Small handful parsley
• 1 lime or lemon, peeled if not organic
• Dash of hot sauce

Cut produce to fit your juicer's feed tube.  Juice ingredients and stir.  Pour into a glass and drink as soon as possible.

Serves 1

Beet, Carrot, Coconut Blaster

• 4-5 carrots, scrubbed well, tops removed, ends trimmed
• 1 small beet with leaves
• 1/2 – 1 cup coconut milk
• Dash cayenne pepper

Juice the carrots and beets. Pour into a glass and add the coconut milk and cayenne pepper and stir. Drink as soon as possible.

Serves 2

Cheria Soria Blueberry Vanilla Cheesecake Raw Food Recipe

Cherie Soria is often called the "Mother os Gourmet Raw Cuisine", I've very thankful to had the opportunity to study under her. Cherie is also the author of  Angel Foods: Healthy Recipes for Heavenly Bodies, and the newly released Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger.

Blueberry Vanilla Cheesecake
Recipe provided by Living Light Culinary Arts Institute 
Yield: one 8-inch cake (12 servings)


Crust
2 1/2 cups pecans, soaked and dehydrated 
1/4 cup evaporated cane juice
1/4 cup seedless raisins


Topping
1/4 cup evaporated cane juice
1 pint fresh or frozen blueberries, thawed


Filling
2/3 cup pitted dates, packed
1/4 cup purified water
3 cups cashews, soaked 2 –3 hours and drained 
1 cup coconut oil, warmed to liquid
1/2 cup lemon juice
1/4 cup soy lecithin powder
2 tablespoons vanilla extract


1. For the crust: Put the pecans, evaporated cane juice, and raisins in a food processor outfitted with the “S” blade, and process until the crust mixture begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan.
2. For the filling: Loosely separate the dates, and combine them with the water in a food processor outfitted with the “S” blade. Process until smooth. Add the cashews and coconut oil, and process again until smooth. Add the lemon juice, soy lecithin granules, and vanilla extract, and purée once more until the mixture is smooth and creamy.

3. To assemble the cheesecake: Pour the filling into the crust and spread it evenly.
4. For the topping: Spread the blueberries over the top of the vanilla cream filling and press gently, so they are slightly pressed into the cheesecake.
5. Chill for at least 2 to 3 hours before serving.
6. Store in an airtight container in the refrigerator for up to two weeks. 
http://www.michelesorganicmassage.com/upload/ExpoRecipeBook2009_V5.pdf

Living Light Culinary Institute Dessert Dream Bars

While in Fort Bragg, California at Living Light Culinary Institute. I had to try almost all the desserts. 

This was one of my favorites and can't wait to try it with carob. I couldn't last to get you all a photo of the whole Dream Bar. 

This recipe is one of Vinnette Thompson's recipes a classically trained chef, Vinette is also a graduate of Living Light Culinary Institute, where she also teaches a variety of classes. 

Chocolate Fudge Coconut Dream Bars
Chocolate Ganache
2 1/4 cups cocoa powder 
2 1/4 cups maple syrup 
1 cup coconut oil


Bottom Layer
4 cups walnuts
4 cups pecans
3 1/2 cups chocolate ganache 
1 cup raisins
1 cup dried shredded coconut 
1 cup dehydrated maple syrup 
1 1/2 teaspoons salt


Top Layer
2 cups coconut meat
1/4 cup agave nectar
2 Tablespoons vanilla
1/2 teaspoon salt
1/4 cup coconut oil (melted)
4 cups dried shredded coconut 
1/2 cup chocolate ganache

FOR THE GANACHE
1. Blend all the ingredients for the ganache until smooth and set aside


FOR THE BOTTOM LAYER
1. In the food processor process 2 cups of walnuts, 2 cups of pecans
2. Transfer to a mixing bowl
3. Repeat with the remaining 2 cups of nuts
4. Add 3 cups of chocolate ganache, raisins, coconut, maple sugar, and salt mixed until thoroughly combined 5. Transfer the mixture to a parchment lined pan and spread into an even layer
6. Place in the fridge to set up


FOR THE TOP LAYER
1. In the high speed blender blend the coconut meat, agave, vanilla, and salt until very smooth
2. While the blender is running add the melted coconut oil and continue blending until smooth transfer the mixture to a bowl
3. Stir in 2 cups of shredded coconut
4. Spread evenly on top of the chilled bars
5. Sprinkle the remaining shredded coconut on top
6. Drizzle the half cup of chocolate ganache over the coconut
7. Place in the fridge to set up
8. Cut in to bars 

http://www.michelesorganicmassage.com/upload/ExpoRecipeBook2009_V5.pdf

Matt Samuelson Raw Chocolate or Carob Class

I was able to take a class with Matt Samuelson of Casper, CA near Fort Bragg, CA. I learned how to temper chocolate or carob to make candy. Matt Samuelson is a Professional Raw Chef and worked under Cherie Soria as head chef at Living Light Culinary Institute in beautiful Fort Bragg, CA. He has catered retreats and events all over the world including Bali, Costa Rica, Hawaii, as well as numerous locations throughout the U.S. We learned how to temper chocolate or carob. how to sweeten, what we could add, what we don't want to add. Great class.

Matt Samuelson company is Alive and Radiant also and they make the best kale chips!!

Mendocino Raven's Restaurant Eco-Resort in California

We had a bunch of us that went to this vegan restaurant in Mendocino called Raven's. Featured in Vegetarian Times. 99% organic. It's not far to the sea and their gardens are beautiful. No raw entrees on the menu but when the cooks found out that the 15 of us were at Living Light out came a root salad. Everything looked so nice. Raven's is in the Stanford Inn and they have a beautiful gift shop full go vegan cookbooks. So many to choose from. 

Zucchini with pate

 Massaged Kale Salad

 Sea Palm Spicy Peanut Curry

 Root Salad

 Wilted Spinach Salad

 Sea Palm and Root Vegetable Strudel

 Pecan Torte Topped with house-made maple ice cream

 They have a great vegan cookbook library to choose any of your favorite titles. 

Cherie Soria Living Light Culinary Institute Fort Bragg, CA

I took so many photos, too many to share. So I'm getting some of the highlights of my trip here for you to get a picture of what Living Light is about. 

 Classroom

 My friend had pizza and before she ate it I just had to get a photo for you all. 

 Some of my favorite Curry Wraps!! They are light and taste divine! I will be making these soon.

In Class With Cherie Soria At Living LIght Culinary Institute Fort Bragg

Raw Food Chef and Instructor Certification at  Living Light Culinary Institute in Fort Bragg, CA. I left last month and just got back yesterday. What a trip and the beautiful west coast. I was able to visit the beach several times. 

I give classes, consultations and help people wanting to change their diet. A gluten, dairy free lifestyle. Did I mention it tastes wonderful! 

Cafe Gratitude Raw Food Cafe San Rafael, California

 I've been going for a while, I apologize. Lost two grandparents within a few months out of state so I've been in California for a while. Here is my last trip down there. I stopped in at Cafe Gratitude Raw Food Cafe in San Rafael, CA and I'm very thankful to be able to experience it. Look for Fourth St and West Crescent about two miles or so off the freeway. I actually got off the right exit and went right to Cafe Gratitude with no map. So that means it's easy to find.

 

I Am Elated
Enchilada in a live tortilla witha sprouted seed filling, topped with spicy mole,
cashew sour crea, and scallions. Served with spicy Mexican coleslaw.

 I Am Cool
Mint Chocolate shake with vitamineral

Would love to have this cheerful cafe near my hometown. Next stop Living Light Culinary Institute in Fort Bragg, CA. The weather was wonderful while there. 


2200 Fourth Street
San Rafael, CA 94901
Phone: 415.578.4928
Fax: 415.259.0390
Hours: 10 am to 9 pm