This recipe is dedicated to Don because it’s his favorite and he makes me smile. Hugs, Patty

Serves — a small army. No kidding, this is a big batch, halve it if you want to.

2 cups Rejuvelac

6 cups soaked, dehydrated cashews

(process Rejuvelac and cashews together for 10 to 15 minutes until very creamy).

Combine with:

1 Red Pepper

18 Roma Tomatos

4 cups dehydrated tomatos

1 T black pepper

3 T sea salt

1 cup nutritional yeast

1 1/2 cup peprika

1 T basil

2 T parsley

3 cloves garlic

5 cups of water

Blend all ingredients in the vitamix. Stir. Warm in the dehydrator at 110 for 3 hours and serve warm. Enjoy

If You Like Tuna Fish – You Are Going To Love Dr. Ann’s/CHI’s Better Than Tuna Recipe…

 4 Bunches Celery Hearts
 1 Large Onion, Sweet
 1/2 cup lemon juice
 1 lb. Almonds, soaked
 ½ Cup Dill Weed, dry
 2 tablespoons of dulse or kelp
 1 tsp Celtic sea salt

 Use a Champion Juicer with the blank attachment.
 Alternate onion, celery & almonds through juicer.
 Add remaining ingredients and mix well. Let set 30 min.

 Note: If you do not have a Champion Juicer, then use a Food Processor process the almonds first and then everything else.

 Serve on a bed of lettuce, then garnish with tomatoes and sprouts.

Bobby Morgan, is the health and education director at Creative Health Institute in Union City Michigan. He is dedicated to help people overcome their illnesses. He specializes in diabetes turn-arounds.

Robert, it a certified natuopath  master herbalist and master raw food chef.  He travels throughout the United States and Europe teaching the raw living food lifestyle. His nickname is rawman walking.

This recipe was taught at our Raw Chef 2 and 3 Weekend March 2012. Such a huge hit with the students. This is an elegant raw food — and not too difficult to create.

Macadamia Pesto Cheese:

2 cups macadamias, soaked 4 hours

1 cup water

1 teaspoon probiotics

Blend all ingredients until smooth. Place mixture in cheesecloth and place a weight on top. The weight should not be so heavy it pushes the cheese through the cloth but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for 48 hours. Once culturing is complete stir or process in the following ingredients by hand or w/ food processor:

2 teaspoons nutritional yeast

1/2 teaspoon salt

1 teaspoon lemon juice

Use a ring mould to build a layer of cheese inside it. On top of that layer place a layer of pesto. Top it off with another layer of cheese. Remove the ring mould and place it in the refrigerator to firm up.

Pesto: 3/4 cup tightly-packed basil leaves. 1/4 cup pine nuts. 3 tablespoons extra virgin olive oil. 1/2 tespoon sea salt. 1/2 clove garlic. Pinch of freshly ground pepper. 1 teaspoon nutritional yeast. 1/2 teaspoon lemon juice.

Grind all ingredients in a food processor, leaving some chunkiness.

Yummy Yummy Yummy Raw Butternut Squash Coconut Soup in my TUMMY!

The soup has a really buttery flavor even though it contains no oils or fats aside from the fresh almond milk. It has a few more spices than Ann Wigmore might have been comfortable with. But other than that, it fits right into her diet. Nothing fancy about these ingredients at all. Combined together: YUM!

Serves: (depending on bowl size, 10ish)

Ingredients (use organic)

• 3 cups chopped, peeled butternut squash
• 2 1/2 cups shredded coconut  (macaroon cut preferably)
• 6 cups fresh almond milk (make your almond milk by blending in a high-speed blender 1 cup of raw soaked almonds with six cups of purified water
• 2 oz fresh squeezed lemon juice
• 1/2 Tablespoon curry
• 1/2 teaspoon cinnamon
• 1 teaspoon Himalayan sea salt
• 4 cloves garlic

Directions: Blend all ingredients in high-speed blender until smooth and creamy. Pour into glass or stainless steel bowl and dehydrate at 110 degrees for 90 minutes. Serve warm.

Bagels

2 large onions, chopped

1/2 cup finely chopped (or processed) celery

2 cups Brazil nuts, soaked  24 hours

3/4 cup olive oil

3/4 cup ground chia seed

1/3 cup water

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon dill

1 tablespoon nutritional yeast

3 cloves garlic, peeled

1 teaspoon of Bob’s Red Mill Organic baking soda
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice

Brazil Nut Butter Cheese:

2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)

2 tablespoons + 1 teaspoon freshly squeezed lemon juice

1 tablespoon + 1 teaspoon spring water

2 teaspoons hemp seeds

dash of sea salt

Note From Patty: Wow, Rheba hit it out of the park with this salad. My favorite raw salad.  I could eat it every day. Imagine the possibilities here — things you could add to it (onions, dehydrated mushrooms, etc…)

Our Featured Raw Chef for this post is Rheba Mohammed of Detroit. We are very grateful to her for sharing her talent with us. Rheba currently is serving as a volunteer at the center and working in the grow room. She has years of experience as a raw chef and several times I’ve heard people say, “Anything Rheba makes tastes great.”

The beauty of this recipe is its simplicity. And it’s inexpensive, too.

THANK YOU RHEBA!

Rheba’s Raw Moo Shoo Salad

• 5 cups of white cabbage, shredded
• 1/4 cup of olive oil
• 1/2 cup nutritional yeast
• 1/2 teasp Himalayan sea salt
• 1/4 cup of lemon juice

We are thankful to Janne Larson, Creative Health Institute’s Master Chef in Europe, for contributing this delicious recipe to our blog. Janne has served an internship at CHI and she has come back to volunteer. We are grateful for the many ways in which she supports the community — and especially grateful for the generosity with which she shares her amazing recipes.

Serves 12

4 C cashews
12 C water
2 C chia seeds

20 pitted dates
4 t cinamon
4 t garam masala
8 t lecithin

1. Soak the cashews overnight.
2. Soak the chia seeds in most of the water in the fridge overnight.Just before eating blend all the ingredients in the blender except the chia in a high-speed blender. Stir in the chia seeds by hand.
3. Serve with hazelnut milk, dried flowers, soaked goji berries, blueberries and cacao nibs.

Chia seeds are a great source of omega 3′s and are a complete protein. Sesame seeds are a top source for calcium.

Minutes to Prepare: 15

Number of Servings: 100 crackers

Ingredients

5 Cups pure water – you will use this to soak the Chia seeds.
11/2 Cups Chia seeds
2 medium carrots -grated
2 medium celery stalks- chopped
2 medium tomatoes
½  medium white onion
3  medium cloves garlic
2 tbl spoons olive oil
2 tsp basil
2 tsp cumin

¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator

Directions

• Soak Chia seeds in 5 cups water for 10 minutes.
• Pour off excess water and save seeds to stir into cracker batter.
• Place all other (EXCEPT FOR CHIA SEEDS, SESAME SEEDS AND SALT) ingredients into your food processor.
•  Process until you have a smooth paste.
• Place the batter into a large bowl and stir in soaked Chia seeds.
• Spread the batter on to dehydrator sheets, sprinkle on salt and sesame seeds.
• Score batter into cracker squares with a pizza cutter, spatula or knife.
• Turn you dehydrator up to the highest temp until the wetness is off the outside of the crackers. Then lower to 105 degrees leaving the cracker to dehydrate for 12 -15 hours turn them over and dehydrate until crispy.

Serves 12 to 14 depending upon size of slices

Pudding Filling Ingredients:

• 2 cups chia seeds
• 6 cups hemp milk (or your favorite nut or seed milk)
• 3 T cacao powder
• 1 1/2 cups date paste
• 1 t Himalayan sea salt
• 1 T vanilla
• 1 T lecithin

Pudding Directions: Blend all ingredients except chia seeds and pour mixture into a large bowl. Pour in chia seeds; whisk vigourously and set aside.

Crust Ingredients

• 2 cups almond flour
• 1 cup date paste
• 3 T cacao powder
• 1/4 cup melted (in dehydrator below 118 degrees) cacao butter
• 1/2 t Himalayan sea salt

Crust Directions: Blend all ingredients in a high-speed blender. Scoop into spring-form pan and pat evenly at the bottom of the pan. Pour pudding mixture on top. Set in freezer for two hours. Let sit at room temperature for 1/2 hour before serving.  Optional — sprinkle top with cacao nibs.

Serves 12 to 14

Ingredients:

• 3 Organic English Cucumbers
• 4 Bunches Organic Celery
• 10 Organic Roma Tomatoes
• 10 Cloves Garlic
• 1/2 Cup Soaked Almonds
• 2 1/2 Cups Purified Water
• 3 Organic Avocados
• 1/4 Cup Coconut Aminos
• 1 Cup Alfalfa Sprouts
• 1 1/2 tsp Dill
• 1/2 tsp Mustard Powder
• (Optional) Pinch of Himalayan Sea Salt and Dill for garnish with Celery leaf.

Directions:

1. Juice cucumbers, celery, tomatoes and  garlic. Set aside in very large bowl.
2. Blend almonds and water; strain pulp in nut milk bag and pour into large bowl with vegetable juice. Whisk.
3. Ladle 4 cups of juice/milk mixture into high-speed blender and add sprouts, 1 1/2 of avocados, mustard and dill. Blend at high speed until smooth.
4. Set aside another four cups of juice/ milk mixture.
5. Empty blended mixture (with avocados and spices) into large bowl of juice/milk mixture.
6.  Pour second batch of juice/milk mixture into blender. Add remaining 1 1/2 avocado. Blend at high speed until smooth.
7. Pour blended juice/milk/avocado mixture back into large bowl.
8. Whisk vigorously until blended well.
9. Ladle six cups of soup mixture back into blender and blend at high speed.
10. Pour blended mixture back into main bowl.
11. Repeat steps 8, 9 and 10 until soup is very smooth and completely blended.
12. You may enjoy this delicious raw living soup at room temperature, warm it in your high-speed blender by blending it on high speed for about five minutes (my favorite option), or set it in the dehydrator at 105 degrees for two hours before serving. If you dehydrate it, be sure to whisk it again before serving as the juice mixture will separate from the milk mixture as the soup sets.
13. When you serve it, sprinkle it with dill and a celery leaf and, if you are willing to stray from Ann Wigmore’s strict raw living food guidelines, a pinch of Himalayan sea salt (the salt contains about 80 minerals so I consider it healthy in small amounts).

Note from Patty: This is the first soup I have created that fits within Ann Wigmore’s Raw Living Foods guidelines. I love that it tastes so gourmet and delicious and yet is something I could serve to Ann Wigmore if she were still alive and dropped by my house for dinner this evening. The flavours are extremely subtle and yet delicious. I absolutely LOVE this soup and so does CHI Director Bobby Morgan who ate several bowls of it before it was even warmed. Bobby said the soup is “an award winner” and that he could actually feel the healing energy and vibration from the soup as he ate it. I hope you enjoy this amazing soup as much as we do.

Also, I want to let you know that the process of developing 20 raw gourmet soups has been extremely rewarding so far. If you are trying to develop expertise as a raw chef, I highly suggest you consider sticking to one item (soups, salad dressings, granola, chips, crackers, cookies, etc…) and attempting to develop 10 to 20 variations on the theme. The process is very rewarding and you will find yourself thinking about your project at odd moments and developing more and more creative ideas. I think I have worked on creative projects for many years in this manner, finding that I am more creative by imposing a set of boundaries on myself for a time. I believe this idea came to me when I took drawing classes with renown sculpture David Barr many years ago. Barr, who has work in the Smithsonian Institute, told me his life as an artist expanded greatly during a period of years when he limited his sculpture pallet to black and white. Since then I have often seen the wisdom in establishing guidelines for creative projects.

The Other Soups in this Series are:

Best EVer Mushroom Soup

Indian Coconut Carrot Soup

Red Pepper Walnut Soup

Love and blessings…. Patty

 We hope you enjoy this delicious soup Patty and Gigi created last week in the Creative Health Institute kitchen after forgetting to put walnuts in the granola we were making. We noticed the nuts still soaking on the counter and decided to create a soup around them. This is what we came up with. It is a favorite soup of several CHI interns and we hope you will enjoy it as well. For the first two soups in this 20 soups series, just visit these links: Soup # 1 ; Soup # 2.

Serves 6 to 8

Ingredients:

• 3 Cups Walnuts (soaked six hours)
• 6 Cups Purified Water
• 2 Large Red Peppers, chopped
• 1/3 Red Onion, chopped
• 1/3 Cup Nutritional Yeast
• 1/3 Cup Coconut Nectar
• 1 1/2 tsp. Himalayan Sea Salt
• 4 Cloves Garlic, chopped

Directions:

• Liquefy walnuts and water in high-speed blender into nut milk.
• Pour half of milk into large glass or stainless steel bowl.
• Add remaining ingredients.
• Liquefy
• Dehydrate for three hours.
• Serve and enjoy!

CHI Cucumber Sandwiches with Patty’s Ranch Dressing and Patty’s Indian Coconut Soup

Dear Friends,

I hope you enjoy this delicious soup recipe. And to those of you who tried the mushroom soup, I’m really sorry if, when you dehydrated it, it fermented on you. We discovered the same thing in our own kitchen and decided that mushroom soup is best served at room temperature or warmed just slightly in your Vitamix. This week I’ve created for you a soup you can heat in the dehydrator. I just LOVE it and so do a few other people around here. If you like Indian food, I suspect you’ll love it, too. If you’re not super crazy about Indian food, you’ll probably be able to take it or leave it. Whatever the case, I hope that if you’ve ever visited Creative Health Institute, you’ll be able to appreciate that it’s a great way to re-purpose our perpetually accumulating carrot pulp. We serve carrot juice daily to all of our guests who are addressing cancer challenges so we always have lots of carrot pulp around.

Also,  our friend Garrett from Texas wrote to ask that we include a good number of soups without cashews because many people like to avoid eating them. Considering Garrett’s suggestion this soup is cashew free.

And for those of you who want to spice up your Valentine’s Day, serve it like I do — with a few extra sprinkles of cayanne pepper.

Also, I want to say thank you to those of you who have offered to donate cameras! We received our first camera gift in the mail yesterday from Dolores and it enabled me to take this photograph for the blog. Julia just dropped off a camera that will allow us to take short videos. Thank you. Thank you. Thank you. We are so grateful to Delores and to Julia  to all of you consider  who Creative Health Institute so generously. Please remember one easy way to support our wonderful community is simply to do all of your online shopping through our link to Amazon.com on our web page. Each time you shop online through our online store, CHI receives a donation that will enable us to help others.

Love and blessings,

Patty

Indian Coconut Soup Ingredients

• One Young Thai Coconut
• 3 cups Carrot Pulp
• The juice of one Lemon
• The juice of one Tangerine
• 1 t Himalayan Sea Salt
• 1 T Garam Masala
• 3 T Olive Oil
• 4 cups fresh Almond Milk
• 1/2 inch Ginger
• 1 Clove Garlic
• 1/4 cup Coconut Nectar
• 1 T fresh Cilantro
• Cayenne Pepper to taste

• Crack the coconut and pour the coconut water in your high-speed blender.
• Scoop out the gelatinous coconut meat and place it in the blender.
• Juice lemon and tangerine and add juice to blender.
• Add all other ingredients — except cayenne.
• Blend until smooth.
• Pour into bowl and dehydrate at 110 for three hours.
• Ladle servings into a bowl and sprinkle cayanne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)

Patty’s Delicious  Raw Ranch Dressing

Blend in your high speed blender:

• 2 cups of soaked raw cashews
• 3 cups of water (maybe put in two cups first and add more for the consistancy you prefer)
• 3 T nutritional yeast
• 1/2 t black pepper
• 1/2 t Himalayan sea salt
• 1/2 T  dried dill
• 1/2 T  dried parsley
• 1/2 T dried cilantro
• 1/2 t liquid smoke

This is a delicious ranch dressing for any raw salad or wrap. You may enjoy making our CHI Cucumber Sandwiches with it. Do it just like this:

1. Take a square of your favorite raw bread (keep it simple…don’t use anything that overpowers the simple flavors of this yummy sandwich).
2. Spread thinly sliced organic cucumbers in a thin bottom layer.
3. Add about a tablespoon full of Patty’s Ranch Dressing on top of the cucumbers.
4. Put two slices of avocado on top the dressing (it will help to hold on the dressing and tomatoes if you place them right).
5. Add a spoonful of chopped tomatoes.
6. Garnish with alfalfa sprouts.

This yummy sandwich was a joint creation of Patty, Don, Cheryl and Johannes from Austria. We hope you will enjoy the subtle flavors! We couldn’t assemble them fast enough and interns were gobbling them off the platter as we made them.

xo

Hello Friends,

It’s the time of the year to enjoy wonderful warm soups. And just because we’re raw foodists doesn’t mean we have to miss out on the experience. There’s nothing I love more than making soup. Honestly, soup making even beats my love of cookie making.

So, I’ve decided my gift to my CHI friends for Winter 2012 will be 20 delicious gourmet soup recipes. This first recipe is simple and delicious. I’ll be experimenting during the next few months in the Creative Health Institute kitchen with our amazing wholesome ingredients and I promise only to post recipes that are in the same league as this amazing and simply elegant mushroom soup.

I don’t like schedules, so don’t hold me to one.   But I expect I’ll post about one new soup recipe per week for the next few months. Some weeks I may give you two recipes. I’ll only post recipes that are my own original creations and recipes that are equal in flavor to this one.

I hope you enjoy the soup. This soup project will help me achieve my Chef III Certification. So please comment on the blog or post on Facebook and let us know how you like each recipe.

Love, blessings and warm RAWsome soup,

Patty

xo

Serves 12

Ingredients:

• 3 cups soaked and dehydrated raw cashews
• 4 cups chopped and dehydrated organic portabella mushrooms
• 2 1/2 cups dehydrated roma tomatos
• 10 cups water
• 3/4 cup nurtitional yeast
• 2/3 T himilayan sea salt
• 2/3 T black pepper
• 3 cloves of garlic

Directions:

• Blend until smooth in Vitamix.
• Blend another five minutes to warm slightly before serving (you do not want to heat this soup in a dehydrator as it ferments and loses its robust mushroom flavor.
• Enjoy!

NOTE: For Mushroom Gravy, just use one cup less water and follow the same recipe.

Coconut Yogurt Ingredients

1. 4 cups young baby coconut meat – You can buy young baby coconuts at most Asian markets. These are sometimes called Thai Coconuts
2.  1 1/2 cups of  the baby coconut water -  You can enjoy drinking the remaining coconut water leftover from opening your coconuts
3. 1/4 cup of rejuvelac – If you do not have rejuvelac break open 2-3 pro-biotic capsules and use them in-place of the rejuvelac

Blend all the ingredients for 1 minute at high speed. Pour in to a bowl and place in your dehydrator. Set you temp to 105 degrees and set your time for 4 hours, or until the mixture has the fluffy  texture of homemade yogurt.

Refrigerate for 2 hours, then enjoy alone or with your favorite fruit or berries.  Blending in your fruit or berries creates amazing fruit smoothies.  I promise, once you make your own vegan coconut yogurt you will not go back to dairy based yogurts.

Sending Love and Blessings,

Bobby

Robert Morgan is the education director at Creative Health Institute, in Union City Michigan.

Sunny Pumpkin Seed Cheese

• 1C sunflower seeds

• 1C pumpkin seeds

• 1 small red bell pepper

• 1T Italian herbs

• 1t Celtic sea salt

• ¼ cup or less water – this is just for easy blending

• 1/8 cup rejuvelac

Step One -

1. Place pumpkin and sunflower seeds into a jar.

2. Add pure water, filling the jar.

3. Soak overnight and strain out water.

4. Rinse until the water runs clear.

5. Blend in Vitamix or other high speed blender with as little water as possible, just so you can blend the seeds, rejuvelac, sea salt and herbs.

6. Pour into 1 quart jar.

7. Cover with a sprout lid or cheese cloth.

8. Let sit for up to 24 hours. (to ferment)

Step Two -

1. Mid way through fermentation of the cheese turn it upside down at a 45 degree angle and let the whey drain into a small bowl with sprout lid or cheese cloth secured.

2. This will drain out the whey and the curds will remain in the jar, becoming firm like cheese.

3. Place upside down in the refrigerator to stop further fermentation for one day.

4. Discard the bowl of liquid “whey”.

5. You can spoon the cheese out of jar OR strain the cheese “curds” through a nut milk bag or fine cheese cloth.

6. Press & form the cheese into a square and cut into slices.

7. Last for 7 days in the refrigerator

________________________________________

Parmesan Seed Cheese – Great on Salads and in Soup

• 1C sunflower seeds

• 1C pumpkin seeds

• 1/2C sesame seeds

• 1/2C of nutritional yeast

• 1t turmeric

• 1/8C lemon juice

• 1t Celtic sea salt

• ¼ cup or less of spring water

• 1/8 cup of rejuvelac

1. Place seeds into a 1 quart jar.

2. Add purified water, filling the jar.

3. Soak overnight and strain out liquid.

4. Blend in Vitamix or food other blender with just enough water to blend seeds smooth.

5. Add in nutritional yeast, sea salt, lemon, rejuvelac and tumeric

6. Let sit cover on counter top for 4 hours

7. Place onto a dehydrator sheet and leave in dehydrator on med-low for 30 hours or until dry enough to break into pieces.

8. Store in a glass jar in a cool place.

________________________________________

Wonderfully Wild Green Cheese

Use the sunny pumpkin cheese recipe, but take out the red bell pepper and add:

• 1/4C finely chopped wild comfrey leaves

• 1/8C finely chopped dandelion greens

• 1/4t dulse flakes

• ¼t ground kelp

• Or substitute any of your favorite wild edible greens for this recipe.

Creative Health Institute, is dedicated to providing our students and guests with the best raw living food education possible and the most amazing foods and recipes in the world.

Be Blessed,

Robert “Bobby ” Morgan

Creative Health Institute

Union City, Michigan

866.426.1213

CHI REJUVELAC^©

Serves Four

EQUIPMENT NEEDED:  1 gallon glass jar/lid, strainer, wooden spoon

INGREDIENTS:

1 cup quinoa

1 gallon filtered water

DIRECTIONS:

1.            Soak one cup of quinoa in a jar for 2 hours for every gallon of Rejuvelac you will be making.

2.            Place a screen tightly over the opening of the jar, securing with a rubber band.

3.            Drain the liquid from the jar.

4.            Rinse the quinoa thoroughly and drain the water out.

5.            Lay the jar on its side, raising the back of the jar 2 – 3 inches, so any excess water can drain out.  Make sure that air can get in through the screen.

6.            Cover the jar with a towel, and the quinoa will sprout overnight.  You can tell when it is ready to grind when the tails are as long as the seeds.  The ¼ cup you began with should now have reached about 1 cup.

7.            Grind one cup of the sprouted seeds in a blender with a little filtered water.

8.            Pour the ground mixture into a clean, sterilized 1 gallon glass jar and fill with filtered water.

9.            Place the lid back on the jar, but do not tighten.  Cover the jar with a towel, and let stand at room temperature (approximately 68° – 78°).  You will be stirring the Rejuvelac every day until it’s ready.

10.       Prior to stirring the first time, remove the ground grains floating at the top.

11.       Stir twice a day with a wooden spoon.

12.       The Rejuvelac is ready when it smells like fresh baking bread, the mixture is tart, and has a mild lemony taste.

13.       Filter the Rejuvelac by pouring it through a strainer and into another jar.

Fermentation is a function of time and temperature.  Rejuvelac may be ready in as little as one or two days during the summer.  It may be kept in the refrigerator for a several days.

 Sending you love and blessings,

Bobby Morgan

Director and Chef

Creative Healh Institute

Ann Hartenbach of Winneconne Wisconsin had a gentle epiphany on Thursday after breakfast.

It was the day something shifted inside Ann, who has lost 18 pounds since arriving at Creative Health Institute May 1. Following the 10-Day-Detox Program she participated in, Ann became an intern. And this week she’s been getting experience preparing food in our raw kitchen.

She had been through detox programs at CHI in the past and reaped emotional, spiritual and physical rewards from them.  The 10-Day Detox she went through this month was extremely beneficial, too. But the experience she has been gaining behind the scenes in the kitchen since her internship began is really what’s helping Ann take her raw living foods lifestyle to another level.

“The kitchen supervisors create confidence and show how easy the lifestyle can be,” Ann said. “I feel I can go home now and know  what to buy and how long to keep it.”

Ann’s new-found confidence in the kitchen helped her to look at a bowl of leftover oatmeal from breakfast and see a future batch of oatmeal cookies. Before long, Ann was mixing together ingredients from an oatmeal cookie recipe developed for Creative Health Institutes own Master Chef and creator of the Raw Chef Level 1 Certification Class, Bobby Morgan.

Her cookies were a huge hit and other interns were eating them right out of the dehydrator.

It was her first batch of raw cookies. Now that she realizes it’s just as simple to make raw cookies as it is to make baked cookies, Ann expects to be doing quite a bit of “un”baking.

Ann recommends the CHI internship program for budding raw foodists who want to learn more at an accelerated pace.

And for those who can’t commit three months for an internship, she still recommends  the 10-Day Detox program.

“The detox is more than just losing weight. It clears toxins leaving you with a clear head and lighter feeling, ” Ann said.

She is so grateful for all she is learning at Creative Health Institute — and for her new confidence to continue the lifestyle when she returns home.

“Good tasting healthy food is in abundance,” Ann said. “Healthy food does not have to be without flare, spice and richness.”

Bobby’s Really Rawsome Oatmeal Cookies ©

• 2 cups oats
• 1/2 cup dates
• 1/2 cup dried raisins
• 1/2 cup raw walnuts coarsely chopped
• ¼ cup of raw agave or honey
• 2 apples grated
• ½ cup of macadamia nuts finely ground- (leave out a dozen to chunk up and put in the batter)
• ½ cup cashew nuts finely ground – (leave out a dozen to chunk up and put in the batter)
• ½ teaspoon of sea salt
• 1 teaspoon of vanilla

Place oats  in a food processor and pulse two short bursts. If you don’t have a food processor, use a blender. Transfer the oats to a mixing bowl and add the dates, raisins, walnuts agave or honey and apples and mix the batter well. Set aside.

Robert (Bobby) Morgan

Master Raw Chef

Creative Health Institute