Living Foods 101: An introduction to harnessing the power of a plant-based living foods diet.

$149

Living Foods 101: An introduction to harnessing the power of a plant-based living foods diet.

Course
33 Lessons

This course is a preview of everything Plant Food Culinary Arts offers. You will experience amazing recipes and techniques from the lead instructor of one of the most award-winning living foods programs in the world for the past 10 years. It is designed as an affordable tour (teaser) covering the methods and techniques from throughout the program. A few lessons from each main course are presented.

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Living Foods 101 offers a glimpse into our amazing Mastery course...

This course gives a great overview of the areas we take a deeper dive into with the Living Foods Mastery course.
Should you choose to jump in and take the certification course, the full amount of your tuition for this course will be credited forward. Contact Chef James for details.
The Living Foods Mastery course leads to a certificate in plant-based living foods and includes over 100 lessons, exams and live (via Zoom) seasonal sessions with Chef James.

Your course binder

Each lesson will refer to a corresponding page in the recipe binder. You can print out the binder and use it to take notes as you work through the course.

Living Foods 101 Binder.pdf

Introduction to living foods

The PH Miracle in your body (understanding and implementing this can launch you into the most optimal health of this lifetime)

Whole Fruit breakfast (simple is easier and better. Also, the supplements all vegans need to be aware of)

The Kitchen Audit (a deep dive into the commercial, processed foods that cause acidosis (every kitchen has them))

Soaking, Sprouting and Dehydrating (awakening the life force energy)

Support Local farmers!

Kitchen Gardening part 1 - Microgreens (basic steps involved with growing in soil and hydroponics)

Kitchen Gardening Part 2 - Wheatgrass & Mini Hydroponics (techniques to assure no mold in the growing process)

Knife Skills Review (all the classic cuts we will be revisiting throughout the culinary program)

Preview

Salad Sprouts (techniques and equipment for creating safe salad sprouts from seeds & beans).

Green Juice (choosing a healthy juicer & flavor balancing a classic green juice)

Making Wheatgrass Juice (balancing out flavor and techniques for successfully processing w/o clogging the juicer)

Preview

The Art of Smoothie Making (balancing flavors, textures & why smoothie bowls are better)

Classic Almond Milk/Cream & Almond Garlic Croutons! (finding amazing uses for the extra pulp from nut-milks)

Peach Blueberry Sprouted Granola part 1 (the formula for granola)

Peach Blueberry Sprouted Granola Pt 2 (flipping and cutting)

Sprouted Veggie Crackers (using up extra veggie scraps)

Pistachio No-Bean Hummus (chickpea free & filled with flavor!)

Green Goddess Dressing (oil free)

Fruit Salad with Blueberry Vinaigrette

Sweet & Spicy Kale Salad (creating mouthfeel & balancing bitter)

The Gut Microbiome & Fermentation

Classic Sauerkraut (a probiotic staple year round)

Quick Pickles (how to create a living foods version w/o dead vinegar)

Water Kefir Beverage - Huckleberry Ginger (make spectacular sparkling water kefir for gut health)

Cold Pressed Coffee (making low-acid cold-pressed coffee concentrate for drinks and flavoring desserts)

Seasonal Plum Crumble (converting baked flavors & textures)

Plum Applesauce

Preview

Cashew Cream (a classic base component for many vegan recipes, both sweet and savory)

Zone Broth! (Vegan, mineral rich answer to the "bone" broth)

Sprouted Lentil Kabocha Curry on Jicama Rice (using sprouted legumes & the amazing flavors of Asia)

Chocolate shake (kid approved!)

The Journey Forward...

Testimonials

Chef AJ - Celebrity Plant-based Chef, Influencer, Author & Instructor

YouTube-ChefAJ

"There's a lot of wonderful plant-based chefs that are not necessarily great culinary instructors, and a lot of good culinary instructors that are not great chefs, but you are really the best of both worlds!"

Miguel Gouveia - Chef/Instructor at Glass House Retreat, UK

Instagram

"I just wanted to thank you and your team for making me feel welcome and at home. The work and passion you and your team put into teaching us students is amazing. Great tips and amazing food! Please keep it going because you are pioneers of the new era of great plant-food based cuisine. I want to look back in 10 years and say that the teacher that inspired me to be the chef I will be was James Sant."

Cameron FinkelsteinCherie Soria- Founder-Living Light Culinary Institute, Author

"First and foremost, James was a joy to work with. He is passionate about healthy plant-based cuisine and devoted to sharing it with our students. James held a space for the students to grow at their own pace while still holding them to a high standard of excellence.Our international students in particular have very high expectations and James didn't disappoint."

Liliana C. Vallejo-USA

"One of my best experiences in culinary was learning from Chef James at Living Light Institute. Being able to share that experience with my beloved niece Paula during a customized workshop is something that I will always cherish. Thanks Chef James for such an amazing experience.
We look forward to more amazing experiences in the kitchen with you."

Jeannie Hughes-USA

" James was my favorite instructor at Living Light. He makes the impossible not only delicious, but gorgeous too. James is really talented. Not only is he an artist in the kitchen himself, but he really knows how to teach and present so the student learns. I became a Raw Food Chef and Instructor under James at living light. Not only did he teach me and help me refine my skills, but he also showed me what I could do with this skill-set and inspired me to create a business sharing this with others. He changed my life and I'm quite grateful. Thank you, James. "

Subah Saraf-India

Instagram

"This experience has been so educational and I can’t wait to go back and revolutionize Indian food. I feel so confident that now, I will be able to actually make food that is both healthy and delicious. I can gladly say that the last one month was one of the best months of my life. I feel like I got what I had come for. And I owe all thanks to you."

Aoife Carroll-Ireland

"I have been lucky to have worked with James Sant in the past and I can 100% say, that he is a wonderfully passionate and creative plant-based chef. His vast knowledge of the plant-based world is obvious the minute he begins to speak about his passion."

Paula Andrea Betancur-Colombia

"I did a workshop with chef James and it was an incredible experience to have with my aunt. He has extensive knowledge about the whole food, plant-based lifestyle and philosophy and he transmits that knowledge in a simple and easily digestible way. We enjoyed it fully and learned so much from him.

Once you get the concept, each part of his recipes are easy to combine with different preparations, and to create versatile dishes out of them. We were able to see his whole beautiful kitchen and learn about different tecniques that we could see and follow very clearly."

Renee Dupont-USA

"James was THE MOST IMPORTANT instructor/chef at the culinary institute I achieved my gourmet certification from...he's beyond talented and a very grand instructor!!"

"Chef James’ course has totally changed my husband’s and my life for the better! His buckwheat mango granola, sun dried tomato crackers, buckwheat oat chia cereal, his almond cheese that tastes just like cream cheese, his cashew mayonnaise that my husband can make cole slaw with, his walnut brownies, are just a few of the wonderful recipes he provides. The culinary guidance he provides in the course is top notch! How to make sprouts. Making and eating foods that are alive. I have had rheumatoid arthritis 25 years and I feel better now. My inflammation is normal. I’m close to being half way through the course. It was money well spent, an investment in our future. My husband has liked everything I have made in the course. I have so much more confidence now, my knife skills have improved greatly, I use a dehydrator with confidence now. I don’t eat salt or oil, as I’m salt sensitive, re my blood pressure, and chef James has given me options to make recipes without those two ingredients.

It is just so worth it to take Chef James’ courses! Plus he is a wonderful, kind, patient human being. He has made our lives so much better. Thank you Chef James."

-Ellen