As an author, chef, and founder-director of the renowned Living Light Culinary Arts Institute, Cherie Soria is often regarded as the mother of raw food gourmet cuisine. She has helped instruct and certify hundreds of raw food chefs through Living Light, including world famous Chef Roxanne Klein, Chef Chad Sarno, and Chef Elaina Love. For more info on raw foods visit: www. rawfoodchef. com For more info on Noyo Food Forests visit noyofoodforest. org (For all ingredients, please use organic versions if available) Kale Coleslaw Yield 2 cups (2 servings) Dressing 1 tablespoon freshly squeezed orange juice 1 tablespoon light miso 2 teaspoons flaxseed oil 1

October 6th, 2011
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