CHI Pizza Par-Tay!

        

        

        

 

 

 Here at the Creative Health Institute making pizza is seriously fun – and amazingly tasty.

         Who thinks raw food is “boring?” NOT! The biggest junk-food-junkie around would have a ball at one of our Raw Chef Level 1 Friday night pizza parties. The students arrive in the afternoon and are greeted with delicious snacks and our signature drink, apple lemonade. Within a few hours they’re busy making our delicious pizzas. As soon as our students are finished making pizza, our interns and staff sit down with them to enjoy the unique pizza creations. The pizzas are a bit like snowflakes because each is gorgeous and no two are ever the same.

          For our first raw chef class of the new year, our students tried something new — personal pizzas. The crusts were a little thicker than usual (we have some interns here from Chicago who seem to know a thing or two about deep-dish pizza). The results were beautiful, delicious and FUN. 

          Throwing a raw personal pan pizza party with your friends or family could be the perfect way to beat the winter doldrums. Of course, you could always join us for our next Raw Chef Level 1 pizza party, too. The next Raw Chef Level 1 weekend at CHI is Feb. 25 to 27.

          This introductory class helps you build a foundation to prepare raw gourmet foods. We introduce to you Dr. Ann Wigmore’s raw living lifestyle and then demonstrate how to prepare raw 5-star gourmet dishes. This class is perfect for those who want to introduce friends and family to a raw lifestyle and for students that are interested in working as a raw gourmet chef. Enjoy a 16 hour intensive classroom training, 3 days & 2 nights. Classes fill quickly, so register as soon as possible by calling us at 866-426-1213 or e-mail us at info@creativehealthinstitute.com. The rate for a shared room is $495. For a single room it’s $695.

CHI PIZZA

Equipment Needed: Food Processor

RAW LIVING CRUST (you can prepare up to three days ahead of time)

INGREDIENTS:

  • 1 1/2 Cups sprouted buckwheat groats (soaked for 20 minutes)
  • 2/3 cup carrot pulp
  • 2/3 cup soaked flax seeds
  • 1/2 cup olive oil
  • 1/4 cup filtered water or Rejuvelac

DIRECTIONS:

  1.  In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac.
  2. Blend using a spoon or rubber scraper to mix occasionally.
  3. Spread mixture out on a dehydrator tray covered with Teflex or parchment paper; using wet hands, spread mixture evenly (For regular pizza crusts fill your dehydrator tray with one crust. You can fit two personal pan pizza crusts on a tray.).
  4. Dehydrate the crust at full heat for one hour, then
  5. Decrease to 110 degrees for 7-8 hours.
  6. Transfer crust to a mesh dehydrator tray.
  7. Dry for 10-12 hours checking occasionally to see if it is fully dry.

RAW LIVING PIZZA SAUCE

  • 4 tomatoes
  • 1/4 cup of alfalfa sprouts
  • 4 dates or 2 T raw agave
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 cayenne pepper
  • 1/8 teaspoon dried red pepper flakes
  • Celtic or Himalayan salt to taste
  • 1 cup of warm filtered water or Rejuvelac (110 to 115 degrees)

DIRECTIONS: Blend and let sit for 30 minutes before putting sauce on the pizza. Make sure you put the cheese on first. We use a recipe for raw mozzarella cheese. We also make pesto for our pizza parties and some our chefs prefer pesto to the marinara sauce.

VEGETABLE TOPPINGS: Dice or slice and sprinkle onto pizza as desired:

  • Alfalfa sprouts
  • Arroz con sofrito
  • Fresh basil
  • Fresh and dehydrated bell peppers: red or yellow.
  • Jalapeno peppers
  • Mushrooms
  • Olives
  • Pineapple
  • Spinach leaves
  • Fresh and smoked dehydrated tomatoes pounded thin (resemble and taste like pepperoni)
  • dehydrated zucchini
  • dehydrated broccoli

 

 

 

 

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