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The Vibrant Flavors Of Living Cuisine

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Published on Jun 3, 2011

A un-cooking demonstration by Chefs Sylvia Thompson & Rebecca Woodland.

Does the mention of raw foods conjure pictures of boring veggie sticks and salads? Witness Tastethen, Think again! Chefs Sylvia Thompson and Rebecca Woodland will show you how to prepare: Lemony Zucchini Bisque with Fennel Shavings Broccoli-Pesto Stuffed Mushrooms Tatsoi Salad with Marinated Red Onions, Mint and Olives. Living cuisine is not cooked over 115 degrees in dehydrators (if necessary) so that the natural flavors and liquids are preserved, as well as the natural enzymes of the plants necessary to aid digestion.

Sylvia Thompson is the chef-owner of Licious Dishes. Weekly menus of five meals will be available for order on http://www.eliciousdishes. com once the kitchen, which is currently under construction, is completed. Rebecca Woodland (an affiliate of Licious Dishes) and Thompson both attended the Living Light Culinary Arts Institute in California and are Certified Chef/ Instructors. Chef Woodland has written two cookbooks -- "The Blonde Vegetarian" and "Candida Combat Cookbook" -- with a third one on the way for diabetics.

Filming and editing by Dr William Harris M.D. on January 13, 2007 at McCoy Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii http://www.vsh.org

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