Mila Ilina is a graduate and a certified Gourmet Raw Food Chef & Instructor with the Living Light Culinary Arts Institute of northern California; and a certified Educator on Benefits of Raw Food Nutrition under the instruction of
Drs. Rick and Karin Dina, D.C.  

A native of Russia, Mila's collaborated Rawsian Borsch recipe has been featured on the menu of the Living Light Cuisine Cafe.  With insightful direction Mila teaches raw vegan cuisine and conscious living for optimal radiant health.

         "Mila's class was very informative.  Great recipes and ideas on how
         to create healthy meals for my husband and daughter, even how
         to hide veggies from them!"                                                - Jolene

         "The material helped bring me a more knowledgeable, healthy
         perspective.  Very pleasant teacher, patient with questions and
         generous with tasting samples!"                                         - Richard

         "I liked seeing the process of the meal, it made it seem accessible
         for me to do at home."                                                         - Sara

         "The information was very useful.  I believe that I will incorporate
         what I learned today into my everyday life."                           - Anna

Mila’s journey to radiant health began in her teens when she was diagnosed with Acne Rosacea and struggled to find a natural alternative to prescription medication.  

She began reading and educating herself on health and nutrition while slowly gravitating to a more natural diet, which alleviated the recurring redness on her face naturally, once and for all.

Her understanding of the connection between diet and health ultimately 
pointed her in the direction of raw cuisine, giving her a new appreciation for the healing power of nature, while taking her health to a whole new level of radiance.

Today Mila enjoys teaching others about the wonderful benefits of a living cuisine, and the endless delicious variety of healthy living.