Bound by love and healing food
Bound by love and healing food
It’s the first day of class at Living Light Culinary Institute. Each of us are sharing what has brought us to a school located in the small community of Fort Bragg, California, that trains people to become raw, living food chefs and instructors. Our small group of students range in age from young 20’s to mid 50’s and are from around the world.
22-year-old Laure Brumier opts to speak last, she is shy in part because English is her second language. She is from Guadeloupe, an island in the French West Indies. She came here with her mother Aline and her 6-month old daughter Anaia.
Slowly trying to think of the correct words in English, Laure Brumier says, “I am here because my mother is a colon therapist in Guadeloupe. She knows how important healthy food is, I want to help her.” Then there is a pause and a tear starts to roll down her cheek. She adds, motioning to her stomach area, “also my daughter was born with her intestines outside.”
She wipes away the tears and chooses to not share anymore at that time. I later find out Anaia spent her first four months in hospital. It was very traumatic. There were surgeries and she almost lost her. When you meet the vibrant little girl, it is hard to believe she has faced any struggles.
While Laure is at school her mother Aline looks after Anaia. She brings her to school at lunch and on breaks for feedings. When school is out they have been exploring the beauty of northern California. Anaia enjoys the pine cone while everyone else picks huckleberries.
I am fortunate to partner with Laure, who turns out to be highly skilled in the kitchen. She already has formal culinary and pastry training in classic cuisine.
As part of her chef training Laure was challenged to come up with an original appetizer recipe which includes zucchini. The result is a lightly marinated zucchini roll stuffed with curry flavoured cashew cream.
Aline, could not be any prouder of her daughter’s new path. After Aline took some courses five years ago in Puerto Rico with Dr. Ann Wigmore, a pioneer in raw food, Laure showed no interest in the lifestyle. Aline says it wasn’t until her pregnancy with Anaia her attitude changed.
“The food I was eating was not good for the baby’s intestines,” says Laure.
Aline finishes by saying, “I told her let me help you with raw food and she changed”.
“For two weeks, I drink green smoothies every morning, lots of vegetables, no meat, lots of quinoa, bulgur and I saw it,” says Laure.
Aline adds, “also rejuvelac, rejuvelac is very good. The doctor could not believe how healthy the baby was growing.”
Laure, Anaia, and Laure’s mother Aline on graduation day. Anaia turned seven months old the day before.
Being so far from home for over a month is difficult for anyone, but add two devastating hurricanes to the mix, it is unbearable. Laure’s sister was living in St. Martin in the Caribbean when the first hurricane hit in early September, destroying most of the structures on the island. She along with her two children were lucky enough to get on one of the last planes out before the next hurricane hit.
Another challenge was re-booking their flights home at the end of September at their own expense because their flight from the US was cancelled. The airport in St. Martin where it was supposed to land is destroyed.
Despite all the turmoil, they feel blessed and excited about what the future holds. Aline plans to bring Laure into her colon therapy business. Aline will continue offering colon treatments and Laure with her new skills as a graduate of the Associate Raw Chef and Instructor program at Living Light Culinary Institute will offer her patients healing through raw and living food. Their dual service will be one-of-a-kind on the island.
As for Anaia, she will be starting solid foods when they return home. Laure feels confident her daughter will continue to thrive, especially with her new knowledge.
Anaia and her mother Laure stop for a photo in front of one of large redwoods that became uprooted in Hendy Woods State Park about a 50-minute drive north of Fort Bragg.
