Rawsome “grilled” cheese sandwiches with tomato-basil soup

Our creative Chicagoland interns Angelina Andriacchi and  Benjamin Eidenberg have been having a ton of the fun in the Creative Health Institute kitchen for the past month or so.   One week they got a hankering for grilled cheese sandwiches and tomato soup and they developed a rawlicious grilled cheese and tomato basil soup feast for us. My 5-year-old niece happened to be visiting that evening and she gave the recipes the thumbs up, too. I love the grilled cheese sandwiches. The bread has a wonderful garlic flavor. But I have to say, I loved the soup even more. This tomato-basil soup is one of the very best raw soups I’ve ever eaten. Good job Angelina and Ben. I really hope our blog followers enjoy these recipes as much as we have.

~ Patty

Creamy Tomato Basil Soup

Ingredients:

1 Cup Soaked Cashews

4 pints ripe cherry tomatoes

½ cup alfalfa sprouts

½ cup sundried tomatoes, rehydrated (use the water used to rehydrate tomatoes in soup)

1 ½ bunch basil (if you get two bunches save the other half and use as garnish)

½ bunch cilantro

1 lemon, juiced

½ red onion

½ red bell pepper

3 cloves pressed garlic

2 stalks celery

1 avocado

1 tablespoon ground flax

1 tablespoon salt (may need more to taste)

1 ½ teaspoon cumin

1 teaspoon paprika

Preparation:

Place as many ingredients as you can in blender. You will have to make several blenders to make the soup, and as you fill each blender add about 2 cups of water. You can add however much water depending on the thickness level that you desire. Once you have made a full bowl of the soup, taste the soup and add more salt, basil, lemon or other seasonings depending on what you think it needs. Place in the dehydrator to warm till time for service. You can garnish the soup with some dehydrated tomatoes and fresh chopped basil. Bon Appetite!

I Can’t Believe It’s Not Bread!  Onion and Rosemary Oat Bread

4 cups Soaked Oats (we used leftover CHI oatmeal!)

2 Cups Milled Brown Flax (grind it up so that the seed is broken, but not completely flour)

1 Cup Rejuvelac

¼ Cup Nutritional Yeast

1 red onion

2 teaspoons salt

1 teaspoon garlic powder

1 tablespoon ground rosemary

1 teaspoon dill

¼ cup water

Preparation:

In food processor, blend the oats, flax and rejuvelac. Set aside in a bowl. Then take ½ of the red onion, nutritional yeast, salt, garlic powder, rosemary, dill, and water and place into a food processor and blend. Combine those ingredients in with the oats and flax. Take the other half of the red onion and chop it to a small dice and mix the onion into the dough. Spread out the dough on dehydrator sheets, and dehydrate at 130 for one hour (to sweat the bread)  and then reduce the temperature to 110 and dehydrate until most of the moisture is gone.  You want to have some moisture still or else it will turn into toast (or crackers!). Be sure to flip the bread about half way through so as to dehydrate evenly. Once you flip the bread, sprinkle a little extra rosemary and press onto the bread for garnish. Bon Appetite!

I Can’t Believe It’s Not Butter Garlic Butter!!!  It really does taste like butter!

Ingredients:

I Cup Coconut Oil (warmed in dehydrator)

¼ – ½ Cup Ground Golden Flax Flour

1 Tablespoon Salt

1 Tablespoon Turmeric

1 ½ Tablespoon Garlic Powder (you can used fresh pressed if you can handle the punch!)

1 ½ teaspoon White Onion Powder

1 ½ teaspoon yellow mustard

Whisk all of the ingredients except the flax together. Once everything is incorporated add the flax. Adjust seasonings with salt and garlic to taste. Because the coconut oil has been warmed in the dehydrator, the consistency will originate like melted butter. Place the butter in the fridge to allow it to set (thicken up) and mix periodically so that the flax will stay evenly mixed throughout. The butter can set in the fridge as quickly as 15 minutes and will be knife spreadable. You can control the consistency of the butter by placing it in the fridge and dehydrator to make it as malleable as you need to work with.

Fenugreek Chocolate Strawberry Heart

This fast and delicious desert is healthy and fun to make. My assistant Patty Maher, came up with this great recipe last Valentines Day, and it was a smashing hit with everyone here at Creative Health Institute (CHI). I think it would make a fun party dish for New Years Eve. 

Fenugreek Chocolate Strawberry Heart

(It’s soooo simple  and pretty; you’ll want to kiss yourself!)

Although this tasty heart was inspired by St. Valentine’s Day, I hope you’ll feel free to enjoy it anytime you want to bring a little more love to your family or friends. xoxox ~ Patty

INGREDIENTS

2 cartons of organic strawberries

2 organic apples (granny smith might be especially nice but I didn’t have them)

2 cups raw organic cacao powder OR carob

1  1/2 cups sprouted fenugreek (We have been keeping sprouted fenugreek on and every day for the past few months, so it happens to have been handy to use.  Lucky for this dessert, the addition of fenugreek gave it a fresh, earthy taste. We’ve been keeping sprouted fenugreek on hand because it has antiviral properties and it’s great for balancing hormones and women’s health. I love it in salad’s too. So sprout some fenugreek. You’ll enjoy it. Otherwise, use whatever sprouts you happen to have handy).

1  cup raw agave (or if you prefer not to use agave, use a cup of date paste and be prepared to dilute with room temperature  purified water).

A bit of room temperature purified water to get it to the consistency you prefer.

DIRECTIONS

Wash and prepare the fruit. Take the stems off  the strawberries and slice the applies into wedges. Place the strawberries in the shape of a heart on a pretty serving plate. Fill in the inside of the heart with apple slices.

Put remaining ingredients in the blender and blend until smooth, adding  purified water until it is at a good consistency for drizzling and dipping. Drizzle chocolate over the fruit. Put remaining chocolate sauce in pretty serving bowls to set next to the large plate. Serve with a pretty bowl of toothpicks.

Enjoy!

Our Raw Chef classes have been especially wonderful! The next Raw Chef Level 1 Certification class is  January. 15th, 2012. Theres still a couple spaces available. For more information, contact us at 866-426-1213 or info@creativehealthinstitute.com.

Love and blessings,

Bobby

Master Chef and Health Education Director

Creative Health Institute (CHI)

Robert Morgan serves as the leader of all raw food chef classes at CHIand resides in Union City, Michigan

Overcoming the Snacking Hurdle: Hello Kale Chips!

By CHI Intern Angelina Andriacchi

Once you get into raw foods or a healthy eating lifestyle it quickly becomes apparent that not only do you need to plan out healthy meals, you also have to plan out HEALTHY SNACKS for when you get the munchies for something crunchy, or for in between meals when you want a little something small. In the beginning, choosing healthy snacks can feel overwhelming, especially once you’ve taken a trip to the grocery store and you pass the potato chip aisle and all the other unhealthy snacks that are available for a cheap cost. The only way to fight this battle is to plan ahead and have them available in your home and bring little baggies with you to snack on throughout your day. With a little preplanning the “unhealthy snacking” hurdle can be overcome with tasty variety and ease.

Wouldn’t it be amazing if you could find a snack that would give you vitamins and nutrients in a tasty way instead of going to a nutritionally bankrupt packaged product? The good news is, there is a cruciferous vegetable known as kale that has a rich phytochemical content. It can be transformed into a tasty snack that can take the substitute of potato chips and the like. Kale is an amazing antioxidant and actually has cancer-fighting properties that help clean out your system as it passes through. For vegans, it’s a great source of calcium, along with its Vitamin C content that aids in absorption of nutrients. Kale actually has seven times the beta-carotene of broccoli. It is rich in fiber which is something that is really lacking in the typical American diet, not to mention it contains Vitamins A, K and E.

We all know the truth is that when we have the munchies and want to snack on something, sometimes we don’t care how healthy it is, we really just want to crunch on something tasty. Kale has a mild earthy flavor, which works well with many seasonings and can be prepared in a very flavorful way that will make our taste buds want to come back for more. The best part is, that Kale is in season now, between mid-winter and early spring and is available now in abundance!

When I first started my quest in searching for healthy snacks that would benefit my body and take care of what my taste buds were craving; it didn’t take long for me to discover Kale Chips as the perfect answer. Kale Chips can make a great substitute for regular potato chips, and I’ve played around in the kitchen and have been able to come up with several different flavor varieties that come close to many different potato chip flavors and the like. The fun part about making them at home is that once you get comfortable with the flavors and the different spices and foods you can combine with your kale chips the possibilities literally become endless! These are some classic flavors that you can get used to working with, and from there you can use your imagination in your own kitchen.

Hints and Tips on Preparation

Kale Chips are simple to prepare: Once you’ve washed your Kale, use a knife to de-stem the fibrous vein that runs up the middle of the leaf. I like to use my hands to break up the kale chips into bite sized pieces after that, and place those pieces in a large bowl for mixing. Take whatever marinade you’re using and evenly cover the kale pieces with the flavor of your choice.

  • It’s very important to get a good coating on your chips, not only because it promotes flavor but it also makes for a more even dehydrating process.
  • It is also important to continually mix the kale allowing the heavily-soaked chips on the bottom to come to the top of the bowl as you’re placing them onto dehydrator sheets.
  • When you place the kale chips onto the sheets, allow them to curl up and lay on the sheet naturally. One time, my friend and I laid the kale pieces flat out pressed down and over coated them with a marinade. They dehydrated in a way that was hard to get off the sheets. They were sticky and broke apart.

Angelina’s Kale chips


Sour cream & onion

Ingredients:

1 bunch of kale

1 cup cashews soaked (at least half an hour)

¾ cup rejuvelac

¼ cup lemon (if you don’t have rejuvelac use more lemon)

¼ red onion

2 green onions or scallions, (you can also use chives)

1 Tablespoon Salt (add more if need to taste)

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and massage thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you’re placing it onto dehydrator sheets/ baking sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Cheesy Kale Chips

Ingredients:

2 heads of kale

1 small roma tomato

2-3 red bell peppers

½ cup nutritional yeast

1 tablespoon paprika

Salt to taste

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Honey Curry Chips

Ingredients:

1 buch kale

¼ Cup raw honey

Juice from one lime

¼ cup water (may need more depending on batch)

2 tablespoons curry powder

1 teaspoon turmeric

1 tablespoon salt (may need more to taste)

1/8 cup fresh chopped cilantro

Preparation:

Wash and De-stem kale and break up into leafy bite-size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Hungarian Spice Kale Chips

Ingredients:

2 heads of kale

1 small roma tomato

½ cup alfalfa sprouts

3 red bell peppers

3 tablespoon paprika

1 ½  teaspoon turmeric

1 ½ teaspoon oregano

Salt to taste

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Italian chips

3 heads of kale

1 cup olive oil (or enough to coat kale)

½ lemon juiced

½ cup balsamic vinegar

4 cloves garlic, pressed

½ red onion

2 tablespoon oregano

1 tablespoon basil

Shake in any other Italian or pizza seasonings

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically, you know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

SALT  & VINEGAR

Creative Health Institute uses Braggs apple cider vinegar because it is the healthiest vinegar to use.  Use a better primordial salt like Himalayan or sea salt, don’t use regular table salt. A: the better primordial salt tastes better. B: regular table salt will actually leach minerals out of you, and primordial salts will actually help bring trace minerals into your system.

Work with the ratio and add olive oil and lemon juice in and massage into your kale chips, coating them evenly.

Preparation:

Wash and De-stem kale and break up into leafy bite size pieces. Place kale in a large mixing bowl. Combine the rest of the ingredients in a food processor (or blender) and blend until smooth to get a thick consistency. Depending on consistency of the batch, you may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale. Continually mix the kale allowing the heavily soaked chips on the bottom to come to the top of the bowl as you are placing it onto dehydrator sheets/ baking sheets. Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. Rotate kale occasionally to dry uniformly. Check on the kale chips periodically. You know that they are done when the moisture is gone and they have a crispy texture. Place into baggies and use as a snack for the road: if they can last that long! Bon Appetite!

Sweet Poison

A century ago Americans consumed 40lbs of sugar a year

Last year we consumed 140lbs per person

 124 Ways Sugar Ruins Your Health

1. Sugar can suppress the immune system.

2. Sugar upsets the mineral relationships in the body.

3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children.

4. Sugar can produce a significant rise in triglycerides.

5. Sugar contributes to the reduction in defense against bacterial infection (infectious diseases).

6. Sugar causes a loss of tissue elasticity and function, the more sugar you eat the more elasticity and function you loose.

7. Sugar reduces high density lipoproteins.

8. Sugar leads to chromium deficiency.

9. Sugar leads to cancer of the breast, ovaries, prostate, and rectum.

10. Sugar can increase fasting levels of glucose.

11. Sugar causes copper deficiency.

12. Sugar interferes with absorption of calcium and magnesium.

13. Sugar can weaken eyesight.

14. Sugar raises the level of neurotransmitters: dopamine, serotonin, and norepinephrine.

15. Sugar can cause hypoglycemia.

16. Sugar can produce an acidic digestive tract.

17. Sugar can cause a rapid rise of adrenaline levels in children.

18. Sugar malabsorption is frequent in patients with functional bowel disease.

19. Sugar can cause premature aging.

20. Sugar can lead to alcoholism.

21. Sugar can cause tooth decay.

22. Sugar contributes to obesity.

23. High intake of sugar increases the risk of Crohn’s disease, and ulcerative colitis.

24. Sugar can cause changes frequently found in person with gastric or duodenal ulcers.

25. Sugar can cause arthritis.

26. Sugar can cause asthma.

27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections).

28. Sugar can cause gallstones.

29. Sugar can cause heart disease.

30. Sugar can cause appendicitis.

31. Sugar can cause multiple sclerosis.

32. Sugar can cause hemorrhoids.

33. Sugar can cause varicose veins.

34. Sugar can elevate glucose and insulin responses in oral contraceptive users.

35. Sugar can lead to periodontal disease.

36. Sugar can contribute to osteoporosis.

37. Sugar contributes to saliva acidity.

38. Sugar can cause a decrease in insulin sensitivity.

39. Sugar can lower the amount of Vitamin E in the blood.

40. Sugar can decrease growth hormone.

41. Sugar can increase cholesterol.

42. Sugar can increase the systolic blood pressure.

43. Sugar can cause drowsiness and decreased activity in children.

44. High sugar intake increases advanced glycation end products (AGEs) (Sugar bound non-enzymatically to protein)

45. Sugar can interfere with the absorption of protein.

46. Sugar causes food allergies.

47. Sugar can contribute to diabetes.

48. Sugar can cause toxemia during pregnancy.

49. Sugar can contribute to eczema in children.

50. Sugar can cause cardiovascular disease.

51. Sugar can impair the structure of DNA

52. Sugar can change the structure of protein.

53. Sugar can make our skin age by changing the structure of collagen.

54. Sugar can cause cataracts.

55. Sugar can cause emphysema.

56. Sugar can cause arteriosclerosis.

57. Sugar can promote an elevation of low density lipoproteins (LDL).

58. High sugar intake can impair the physiological homeostasis of many systems in the body.

59. Sugar lowers the enzymes ability to function.

60. Sugar intake is higher in people with Parkinson’s disease.

61. Sugar can cause a permanent altering the way the proteins act in the body.

62. Sugar can enlarge the liver by making the liver cells divide.

63. Sugar can increase the amount of liver fat.

64. Sugar can enlarge the kidney and produce pathological changes in it.

65. Sugar can damage the pancreas.

66. Sugar can increase the body’s fluid retention.

67. Sugar is enemy #1 of the bowel movement.

68. Sugar can cause myopia (nearsightedness).

69. Sugar can compromise the lining of the capillaries.

70. Sugar can make the tendons more brittle.

71. Sugar can cause headaches, including migraine.

72. Sugar plays a role in pancreatic cancer in women.

73. Sugar can adversely affect school children’s grades and cause learning disorders.

74. Sugar can cause an increase in delta, alpha, and theta brain waves.

75. Sugar can cause depression.

76. Sugar increases the risk of gastric cancer.

77. Sugar and cause dyspepsia (indigestion).

78. Sugar can increase your risk of getting gout.

79. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates.

80. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low sugar diets.

81 High refined sugar diet reduces learning capacity.

82. Sugar can cause less effective functioning of two blood proteins, albumin, and lipoproteins, which may reduce the body’s ability to handle fat and cholesterol.

83. Sugar can contribute to Alzheimer’s disease.

84. Sugar can cause platelet adhesiveness.

85. Sugar can cause hormonal imbalance; some hormones become under active and others become overactive.

86. Sugar can lead to the formation of kidney stones.

87. Sugar can lead to the hypothalamus to become highly sensitive to a large variety of stimuli.

88. Sugar can lead to dizziness.

89. Diets high in sugar can cause free radicals and oxidative stress.

90. High sucrose diets of subjects with peripheral vascular disease significantly increase platelet adhesion.

91. High sugar diet can lead to biliary tract cancer.

92. Sugar feeds cancer.

93. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.

94. High sugar consumption can lead to substantial decrease in gestation duration among adolescents.

95. Sugar slows food’s travel time through the gastrointestinal tract.

96. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon. This can modify bile to produce cancer-causing compounds and colon cancer.

97. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men.

98. Sugar combines and destroys phosphatase, an enzyme, which makes the process of digestion more difficult.

99. Sugar can be a risk factor of gallbladder cancer.

100. Sugar is an addictive substance.

101. Sugar can be intoxicating, similar to alcohol.

102. Sugar can exacerbate PMS.

103. Sugar given to premature babies can affect the amount of carbon dioxide they produce.

104. Decrease in sugar intake can increase emotional stability.

105. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.

106. The rapid absorption of sugar promotes excessive food intake in obese subjects.

107. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).

108. Sugar adversely affects urinary electrolyte composition.

109. Sugar can slow down the ability of the adrenal glands to function.

110. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.

111..IVs (intravenous feedings) of sugar water can cut off oxygen to the brain.

112. High sucrose intake could be an important risk factor in lung cancer.

113. Sugar increases the risk of polio.

114. High sugar intake can cause epileptic seizures.

115. Sugar causes high blood pressure in obese people.

116. In Intensive Care Units: Limiting sugar saves lives.

117. Sugar may induce cell death.

118. Sugar may impair the physiological homeostasis of many systems in living organisms.

119. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior.

120. Sugar can cause gastric cancer.

121. Sugar dehydrates newborns.

122. Sugar can cause gum disease.

123. Sugar increases the estradiol in young men.

124. Sugar can cause low birth-weight babies.

Best day ever,

Bobby Morgan

Creative Health Institute

 Creative Health Institute

Dr. Ann Wigmores Orginal VegeKraut Recipe

 

At Creative Health Institute, this wonderful food is served at every meal.  Some of the benefits associated with eating  regular and VegeKrauts  are:

Sauerkraut is an immune system booster
Packed with enzymes, vitamins,phyto-nutrient and minerals, sauerkraut has a wonderful affect on the immune system and has been used as immune booster for centuries.  Sauerkraut contains,lactic acid bacteria and photochemical which are created and enhanced during the fermentation process. These naturally occurring, beneficial by products of sauerkraut help boost the immune system which leads to a decrease in a number of health problems. The common cold, skin problems, weight gain and tainted blood are all fixed by a healthy functioning immune system.

Sauerkraut is a cancer fighter
Sauerkraut’  is a superfood, with the ability to inhibit and even destroy cancer cells.  Studies  published in the Journal of Agricultural and Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocynates, which prevents cancer growth, particularly in the breast, colon, lung and liver.  The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver

“We are finding that fermented cabbage  to be healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland. A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect in preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized’ their diets and stopped eating as much of the super food that is sauerkraut thus increasing their rates of breast cancer.

Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli plantarum. L. planatarum is a very dominant strain of healthful bacteria which helps your digestive system in the following ways: boost the immune system by increasing antibodies that fight infectious disease help inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida (yeast) create antioxidants (glutathione and superoxide dismustase) that scavenge free radicals which are a cancer precursor transforms hard-to-digest lactose from milk to the more easily digested lactic acid. It neutralizes the antinutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy generates new nutrients including omega-3 fatty acids, digestive aids and the trace mineral GTF chromium. These various properties are the best scientific reasons given for what has been known by loyal users for millennia, sauerkraut cures an upset stomach and is the best natural physic there is. Many sources say raw fermented foods are beneficial to the digestive system by increasing the healthy flora in the intestinal tract or creating the type of environment for them to flourish. Sauerkraut and its juice are traditional folk remedies for constipation. Fermentation actually increases nutrient values in the cabbage, especially vitamin C.

Fermented foods facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system. The benefits of sauerkraut and sauerkraut juice have been recognized for generations. In some families of southern Germany, the children are fed raw sauerkraut twice weekly to support their intestines. 

Avian Flu Fighter
With the spread of Avian Flu spreading across the globe,  Korean scientist, Kang Sa-Ouk of Seoul National University, took 13 chickens infected with avian flu virus and fed them Kim Chi extract.  11 of the birds recovered. It appears that the vital bacteria are created during the fermenting process and this gives the Kim Chi (Kraut)  its health-boosting qualities.

Dr. Ann Wigmores VegeKraut

  •  1 green cabbage
  • 1 purple cabbage
  • 6 carrots
  • 1 sweet red onion
  • 1 tablespoon  lemon juice or rejuvelac 
  • Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional

Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock-pot. Mix in optional seasonings. Cover the top outside with cabbage leaves. Place large plate and weight on top (we use a large stone). Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place the Kraut in a glass jar with lid and refrigerate. It will keep up to for several weeks. Eat ½ cup a day with meals and enjoy wonderful flavor and nutritional benefits of this wonderful food! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health!

Wishing you the best day ever,

Bobby, interns, volunteers and staff of CHI

Robert Morgan – Bobby is the health education director at Creative Health Institute in Union City, Michigan, He is a certified naturopath, iridologist, energy practitioner, colonic therapist, master raw chef, author, International lecturer, teacher and cancer surthrivor.

Bobby, is dedicated to continuing to carry out the work and vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love, peace and natural health.

 

Amazing Recoveries – Raw Food – Raw Juices & Water Fasting

Since the founding of Creative Health Institute, we have had more than 19,000 guests who have regained their health with raw living foods, raw juices and water fasting. We invite you to visit our website and find out more about our institute and how you can recover your health and happiness.

The following recoveries via fasting were reported by Paavo Airola, from his own practice, in 1971:

  1. Juice fasting recovery from arthritis in knees and spine, neuritis in legs, emphysema – in less than three weeks walking without his cane.
  2. Raw juice fasting recovery from: angina, chronic low back pain, high blood pressure – several large fatty tumors – ten days of fasting.
  3. Juice fasting recovery from: high blood pressure, irregular heart beat, chronic headaches – blood pressure went from 160/100 to 135/80 – headaches disappeared as if by a miracle.
  4. Raw juice fasting recovery from: asthma – 3 weeks of fasting – breathing was dramatically improved – vitality and strength greatly increased.
  5. Juice fasting recovery from: chronic bronchitis, chronic tonsilitis, high blood pressure – reduced 12 pounds – no cough, no mucus, no breathing discomfort.
  6. Juice fasting recovery from: arthritis, overweight, psoriasis – fast of 28 days – reduced 25 pounds and looked younger.

H.E. Kirschner, M.D., writes about the following of his own cases in Live Food Juices (1957):

  1. Raw juice fasting recovery: 64 year old man with cancer, vegetable juices.
  2. Juice fasting recovery: 30 year-old woman – jaundice and arthritis.
  3. Raw juice diet/fasting recovery: 70-year-old woman – cancer of the abdomen.
  4. Raw juice fasting recovery: 2-year old boy with convulsions.
  5. Juice fasting recovery: woman – pyo-nephrosis and kidney pain.
  6. Raw juice fasting recovery: Two babies with leukemia.
  7. Juice diet/fasting recovery: 77-year-old man – neuralgia of facial nerve, pain, diabetes, blindness.
  8. Juice fasting recovery: 54-year old man with constipation, hemorrhoids, pain, papilloma, bladder tumors, worms.
  9. Raw juice fasting recovery: man with heart attack, pain, arthritis, neuritis, bursitis, crippled fingers, prostrate problem.
  10. Raw juice fasting recovery: 67-year-old woman with arthritis.

Dr. Herbert M. Shelton, fasting retreat director, author of 50+ books, writes in Fasting Can Save Your Life (1964) about the following cases:

  1. Water fasting: multiple sclerosis, 7 week recovery, male
  2. Water fasting recoveries within weeks: bronchial asthma, female & male
  3. Water fasting: arthritis, recovery in weeks, 44-year-old female; recovery in 4 years, male
  4. Water fasting – recovery in 4 – 6 weeks: migraine
  5. Water fasting, diet change: hay fever, complete recovery
  6. Water fasting: heart disease, normalization in few days
  7. Water-only fasting: colitis
  8. Water fasting: psoriasis, eczema – recovery within weeks
  9. Water fasting, diet change: prostatic enlargement – recovery in weeks
  10. Water-only fasting: gonorrhea
  11. Water fasting, raw diet: nephritis, Bright’s – recovery in nine months
  12. Water fasting: gallstones
  13. Water fasting recovery: tumors of the breast – full recoveries in days or weeks
  14. Water fasting: sterility in women – 10 day recovery

Arnold deVries wrote about these historical raw food therapy cases in his 1952 book:

  1. Raw diet and juice fasting: Johanna Brandt – raw grape diet – cures from cancer – constipation, rheumatism, catarrh, gallstones, eczema, jaundice, malaria, hemorrhages – mental disturbances – muscular system.
  2. Raw cabbage juice fasting: Dr. Garnett Chaney at Stanford University – 63 ulcer patients – pronounced healing – recovery was complete within three weeks or less. – important aid to normal elimination -improves general health.
  3. Raw foods therapy: German T. L. Birnberg treated diarrhea in children with raw, grated apple – completely successful results in 88 per cent of all cases – abdominal pain – normal stools – reduction of fever within 48 hours – disappearance of mucus in 60 hours.
  4. Raw foods and juice fasting – improve the intelligence quotients and mental attitudes of backward children – In Germany, Dr. Lottner reported an experiment in which 33 children – raw breakfasts – better work in dictation, arithmetic, letter and drawing tests – less restless – better concentration.
  5. Raw diet and some juice fasting: Pottenger Sanitarium in California – “the highest grade of raw milk, raw meat, raw vegetables and fruit products obtainable” – defective facial growth has been improved.
  6. Raw diet and some juice fasting: “Jungborn” a health resort – Germany – Adolph Just – raw foods – inflammatory rheumatism, consumption of the spinal cord, tuberculosis of the bones, dropsy, incipient dropsy, fistula of the rectum, cancer, nervous spasms, deafness, and various digestive ailments and sexual disorders – recoveries were often rapid as well as complete – recovery from inflammatory rheumatism in nine days, and from incipient dropsy in less than a week.
  7. Raw diet and some juice fasting: – Bircher-Benner clinic – Zurich, Switzerland – strictly raw diet – “sunlight food” – digestive diseases – resovery of one supposedly incurable patient suffering from the Herter-Heubner disease – “staggering success” – “generally brings about a complete change in obstinate cases of many chronic conditions such as stomatitis and ulcers, spine, amoebic dysentery, lambliosis and malaria, kidney troubles, jaundice, eczemas and urticaria, headaches, and schizophrenias, also in cases of varicose, thrombophlebitis and many other conditions.”
  8. Raw diet and juice fasting: First Medical Clinic of the University of Vienna – exclusive raw food diet ” – capillaries were slowly restored to a normal, vigorous condition.
  9. Raw diet w. minimal juices: “Humlegaarden” – Copenhagen – Dr. I Nolfi – exclusive raw diet – recover from all manner of diseases, including cancer, sterility, obesity, diabetes, heart debilitation, high blood pressure, rheumatism, epilepsy, asthma, and many others. In some cases even grey hair darkens in color.
  10. Raw diet w. minimal juices: Dr. K. Eimer, of the University Medical Clinic at Marburg-Lahn – raw diet – renal or cardiac oedema or the oedema of obesity – diseases of the circulatory system – high blood pressure and diabetes – blood was improved – refractive index of the serum increased.
  11. Raw diet w. minimal juices: Dr. Joseph Evers in Germany – 600 cases of multiple sclerosis – 42 per cent of all patients showed improvement or complete recovery.
  12. Raw diet w. minimal juices: Munich, the German physicians, Friedrich and Peters – raw diet – severe cases of liver cirrhosis, with ascites – successful.
  13. Raw diet w. minimal juices: D. C. Hare, J. F Kinderheilk, W Heupe, I. Kanai, and M. Kuratsune. Dr. Hare, of the Royal Free Hospital in England – exclusive raw diet – arthritic patients – avitaminosis, nephritis, diabetes, and chronic constipation – cardiac disease – diarrhea – heart and kidney diseases – obesity and diabetes – Other diseases, which had failed to yield to conventional medical care, responded favorably to the raw diet – associated with no adverse side-effects.

Wishing all our friends the best day ever,

Bobby Morgan

Program and Health Director

Creative Health Institute

The Healing Power of Juice Fasting and Raw Food

JUICE FASTING RECOVERIES – DIFFERENT CONDITIONS

  1. Juice fasting: New York Post Graduate Hospital – cases of consumption – raw vegetable juices each day – within seven months the eleven patients were discharged as fit subjects for a life insurance risk.
  2. Raw juice fasting: Los Angeles at the Olive View Sanatorium – 200 tuberculosis patients – raw vegetable juices – recovery.
  3. Juice fasting: Kirshner – raw vegetable juices – recoveries from heart disease, prostrate gland disease, cancer, neuritis, arthritis, and hemorrhoids.
  4. Raw juice fasting: Dr. Kirshner – severe case of splenic leukemia – raw carrot juice – recovery was complete within 18 months – no recurrence.
  5. Juice fasting: Dr. Max Gerson – raw vegetable juices – treatment for cancer – gratifying results in about 50 per cent of his cancer cases – many complete recoveries.
  6. Juice fasting and raw diet: Dr. J. R. Davidson, Toronto – curing a number of cancer patients – raw vegetables, and raw vegetable juices.
  7. Raw juice fasting: Great Britain – The Ministry of Health and Public Health Service Laboratory report – pointing out the value of juices – in a wide variety of diseased conditions – hypertension, cardiovascular and kidney diseases and obesity – rheumatic, degenerative and toxic states. Juices have an all-around protective action.
  8. Juice fasting and raw diet: Great Britain report – good results – peptic ulceration – chronic diarrhea, colitis and toxemia of gastro and intestinal origin.
  9. Raw diet and juice fasting: Dr. Harold F Hawkins – at least half of all foods used in their raw state – pyorrhea, including infection of the alveolar bone which supports the teeth and gums – definite improvement in 60 or 90 days – improvement in bone density in about a year.
  10. Raw diet and juice fasting: Dr. Milton T. Hanke, University of Chicago and the Chicago Dental Research Club – adding the uncooked juices of citrus fruits to a conventional diet – 50 per cent reduction in the incidence of dental caries – almost complete disappearance of gingivitis.