CHI Juice Feasting Program Objectives & Accomplishments

Creative Health Institutes juice feasting program is in full swing.  contact our offices at 866.426.1213 for the latest information and start dates.

All of these items are occurring at once and yet they are in sequential order. When we juice feast we are addressing and achieving:

 1. Ending the addition of toxic/foreign/depleted foods into our bodies.

2. Drinking Nutrient Dense Living Juices with Superfoods / Supplements

3. Physiological Rest

4. Removing Un-eliminated Waste Matter in Small Intestine and Colon

5. Hydration

6. Removing Un-eliminated Toxins in the Blood, Lymph, and at the Cellular Level throughout the body

7. Alkalinization

8. Reduction/Eradication of Inflammation/Chronic Pain

9. Oxygenation

10. Rejuvenation of Metabolism and Digestive System

11. Restoration of Nutrients

12. Rebuilding Your Bodies Systems

Juice Feasting is not a weight loss program per se’. While people do lose weight, this is a side effect of removing the toxic and extraneous matter from your system and achieving superior health. Now is the time when you can say “I am going to be fully responsible for creating the best health possible for myself!” – David Rainochek

Thank you David and may all of our readers have the best day ever.

Bobby Morgan

CHI Almond Joy Bars – So Sweet, Naturally



  • 4 cups water
  • 3 lbs dates (6 cups in blender)
  • 1 pinch of salt
  • 4 caps of almond extract
  • 1/3 cup coconut oil (melted in dehydrator)
  • 3 Tbsp cacao butter (melted in dehydrator)

Shred coconut and put in large bowl. Add date mixture and mix in oil.

Chocolate Topping:

  • 1 cup coconut oil (melted)
  • 2 cups cacao butter
  • 1 cup cacao powder
  • 1/2 cup carob powder
  • 2 cups palm sugar (or you could use dates)
  • raw almonds that have been sprouted and dehydrated

Directions for topping:  Mix together all ingredients except for the nuts. Save nuts.

Directions for assembling the bars:  Form coconut mixture into bars. Press almonds onto the top of bars. Drizzle chocolate sauce over top of bars. Refrigerate for two hours.


Chuck’s Apple Crumble Bars with Cashew Coconut Cream Frosting






We LOVE this recipe from our intern Chuck from Missouri. Chuck has been with us about a month and has experienced some great wins in overcoming  his  health issues. We loved Chuck right away because he’s so cheerful and willing to pitch in whenever needed. What we didn’t realize at first is that Chuck is quite a POWERHOUSE in the kitchen! In fact, he worked for several years as a baker and owned his own bakery.

Chuck has delighted us with a few unique and delicious raw recipes recently — and this one is a real favorite!


Ingredients for Bars

  • 8 cups Apple Pulp (Chuck developed this recipe from the  pulp that was left over after juicing apples for our famous Apple Lemonade).
  • 1 1/2 cup Almond Flour
  • 1/4 or 1/3 cup Ground Flax
  • 1 cup Pecans
  • 1/2 cup Unsweetened Coconut Flakes
  • 2 Tbsp. Cinnamon
  • Zest of one lemon and juice from one half lemon
  • Zest of one orange
  • 1 tsp Vanilla
  • 1/4 cup Agave
  • 1/2 cup Raisins
  • 2 t. Nutmeg
  • 1 t. Pumpkin Spice


Directions: Grind pecans. Combine the rest of the ingredients with the pecans in a large bowl. Form the mixture into two rectangular loaves, 1/2-3/4 inch thick. Dehydrate on Teflex sheets at 105 degrees for four hours. Flip onto screens and continue to dehydrate for another four hours until firm. Cut into bars; arrange on platter and frost with Cashew Cream Frosting.


Cashew Coconut Cream Frosting Ingredients

  • 1 cup Raw Cashews (soaked overnight, rinsed and drained)
  • 1 cup Coconut Milk
  • 3 Tbsp. Raw Honey or Agave
  • 1 Tbsp. Vanilla or 1 1/2 tsp. extract.
  • pinch of Himalayan Sea Salt.
  • 1/2 cup Coconut Oil (melted in the dehydrator)
  • 1 Tbsp Lecithin granules

Directions: Blend all the ingredients except the last two until creamy smooth. Add coconut oil and lecithin and blend once again until thoroughly mixed. Store in cooler to firm up a bit before icing the bars. For the pretty look Chuck achieved above, you can spoon frosting into a decorating bag with an icing tip.

Enjoy Every Bite of Pure Rawsome Goodness!


UCSD Research: Vegetables Have Chemicals That Fight Cancer, Strengthen Body

 SAN DIEGO — Researchers at UC San Diego’s Moores Cancer Center are investigating whether simple changes in diet can fight prostate cancer. Dave McLaren was among other participants in a pilot program to see if prostate cancer patients would change their lifestyle and diets by eating more amounts of vegetables. “In fact, they were amazingly receptive,” said Dr. Kellogg Parsons, a urologist who was involved in the study. Doctors in the initial study wanted participants to eat seven or more servings a day of vegetables such as carrots, tomatoes, kale, broccoli and radishes. “I feel better in my head, I guess — knowing I’m not abusing myself at the cellular level,” said McLaren. McLaren remembers being diagnosed with prostate cancer. “This cannot be happening to me,” said McLaren as he recalled what went through his mind at the time. Now, researchers have begun a new study to see if the vegetable diet can actually stop prostate cancer in its tracks. “What we’re hoping [and] what we’re thinking is that this intervention… this high vegetable diet is going to keep the cancer from progressing,” said Parsons. Researchers don’t know if the diet could actually cure the cancer, but if it keeps the cancer from growing, they said it’s a major step for patients in less aggressive and early-stage cases. “That means they don’t need treatment,” said Parsons. “That means they don’t need surgery. They don’t need radiation.” McLaren admitted he is a little skeptical. “I’d like to see the study to prove that,” he said. “It’d be great.” Prostate cancer is the most common cancer among men. In 2007, about 223,000 men in the United States were diagnosed with it and about 29,000 died from the disease that same year. Researchers believe the vegetables contain chemicals that potentially either fight the cancer or strengthen the body’s ability to fight the disease.

Paige’s Flax Seed Brownies


Paige Brummett, creator of this fantastic brownie recipe, interned at Creative Health Institute and showed us her special talent for developing allergen- and agave-free desserts. We love you, Paige!!! :-).

Equipment you will need
Food Processor
High Speed Blender or Coffee Grinder
Optional: Dehydrator

2 cups Coconut water
20 Dates
1 Tbsp Vanilla powder
3/4 cup Cacao Powder
3/4  cup Carob Powder
1/2 cup melted Coconut Oil (melt in dehydrator or put jar in hot water)
1/2 cup melted Cacao Butter (same as above)
2 cups Ground Golden Flax (Grind whole flax seed in a high-speed blender or coffee grinder)

1. Blend all ingredients (except for golden flax) in a food processor until creamy.
2. Combine all ingredients together in a big bowl and mix until dough-like consistancy.
3. Spread batter into a baking dish and dehydrate or refrigerate for 2 hours.
4. ENJOY every bite of pure love!



Paige’s Nut-Free Lemon Cheesecake


Paige Brummett, a recent intern at Creative Health Institute, is especially gifted at developing raw desserts that are allergen- and agave- free. This delicious nut-free lemon cheesecake is a perfect example of her kitchen talent.


Equipment you will need
Food Processor
High speed Blender (Ex. Blend Tec or Vita Mix)
Spring Form Pan or Pie Pan
Optional: Dehydrator

Ingredients for Crust
2 Cups Coconut Flour
Lemon zest of 3 Lemons
1/2 Cup Lemon Juice
5 Drops Lemon Essential Oil
1 1/2 cups Raw Honey
Pinch of Himalayan Salt


1. Blend all ingredients together in a food processor until dough-like consistency.
2. Spread a thin layer of crust into the bottom of a spring-form or pie pan.
3. Optional: Dehydrate crust at 110 degrees for 2 hours (this will make the crust crunchy)

Ingredients for Filling

4 coconuts of young coconut meat (you can get the coconuts at Whole Foods or an Asian Market).
1/2 Cup of coconut water.
1 1/2 cups of raw honey.
1 Cup melted coconut oil (melt in a dehydrator or put jar in hot water).
3/4 Cup lemon juice
10 drops lemon essential oil

1. Blend all ingredients in a high-speed blender until really smooth and creamy.
2. Pour filling on top of crust.
3. Put in the freezer for 2 hours until the coconut oil solidifies.
4. Take out and ENJOY every bite of pure love!




Dr. Joyce Oliveto Recounts Memories of Don and Dr. Ann, Expresses Enthusiasm for CHI’s Current Programs

Dr. Joyce Oliveto, who was the director of Creative Health Institute in 1986 and 1987, says whenever she returns to the center it feels like home.

The internationally renown teacher and healer visited the center during the winter and returns as a guest teacher in May when current director Bobby Morgan is out of the country.

Dr. Joyce, who has wonderful stories from her time spent with Dr. Ann Wigmore, said she was really amazed at the level our programs have been taken to under the direction of Morgan.

“To see the level of expertise is amazing,” Dr. Joyce said. “The classes are not only designed around the original program that Dr. Ann put together. They are even better.”

In addition to being impressed with the quality of classes now available for guests who participate in the CHI Detox Programs and gourmet raw chef classes, Dr. Joyce also said she is impressed with the skill level of the interns who devote months of time to make the programs work.

“Everyone has brought this to the highest level that a raw food center can be,” she said. “The healing that I see taking place here — the education, the motivation and the inspiration, is absolutely amazing.

Dr. Joyce said the feeling of community at CHI today is very close knit. In fact, she said, it is so close knit that she felt as if she was one-in-spirit with everyone at CHI during her five-day stay. She said she felt like that when she was the director. But she never expected to experience that level of community within a five-day stay.

“I believe at the very deepest levels of my heart that people need to know about this place,” she said.

Dr. Joyce came to the center in October 1980 after detoxing at the Hippocrates Institute in Boston with Dr. Ann Wigmore.  Her health transformed quickly but when she returned to her home in the Brighton area, she needed community. So Dr. Ann put her in touch with CHI Founder Don Haughey, whose memorial service is scheduled for 1 p.m. Saturday at Creative Health Institute.

She said when she walked in the door of CHI to meet Don she was desperate for support with the raw living foods lifestyle. Back then there was no other place in Michigan to turn to for support. She could hear carpenters working in the building when she opened the door. Don had purchased it when it was a tavern and when Dr. Joyce met him he was transforming it into a raw-living-foods retreat and education center.

“There were carpenters working on completing the additions to the saloon but from what I understand Don was teaching classes anyway,” Dr. Joyce said. “Back then it was Hippocrates Midwest.”

She loved meeting Don.

“He was a quiet presence. He just had so much knowledge. He could talk for hours no matter what the subject was.”

When Dr. Joyce became the director in 1986 Don was still running his business American Woodcraft and he would visit the center every day but just once a week for meetings.

“I think he walked quietly on the earth. He was a very gentle man — very firm. He knew what needed to be done. Everybody just loved him. They had an energy exchange program through which people would come and volunteer to work in order to get through the program.”

Dr. Joyce said the CHI community was very passionate in the late 1980s when she was director. They painted the buildings themselves and did everything they could with any bit of money they had extra. A few times families with children participated in the energy exchange.

“There was always building and remodeling going on between classes,” she said. “We all felt like free spirits but it was very busy. I remember when I needed to have a break, I would take some classical music out to the room that is now the sitting room. I would just go get my hands in the dirt and I would plant for twelve hours.”

In those days they used to swim nude across the street in front of the mill. There were bushes and trees for privacy and Don wasn’t yet living in the Mill. They had the famous CHI Sunday Buffet dinners and festivals with Dr. Ann Wigmore and Viktoras Kulvinskas.

Creative Health Institute was extremely special to Dr. Ann who visited in the summers.

“It really was the only center in the country that was following her path. Nobody else was. California had changed already,” Dr. Joyce said. “She always felt special when she was here.

When Dr. Joyce first became director of CHI, the center was in a lul. There were not enough guests to keep it going. So she called Dr. Ann to see if she would help her with a marketing effort. The two of them went on tour making appearances on local radio and television stations in Ohio, Indiana and Illinois.

They stayed in hotels with separate rooms and Dr. Ann always ate alone by herself in her room. After finishing her own dinner, Dr. Ann prepared a meal for Dr. Joyce.

“She would have a table cloth on the floor with a plate and energy soup, dehydrated dates and bananas,” Dr. Joyce said. “We laid on her bed and watched old movies. She loved old movies.”

The times with Dr. Ann were just wonderful, she said.

“She always smelled like strawberries. She used strawberry essential oil and beet juice on her cheeks for a natural blush.”

If they were doing a cable TV show, they would bring in a tray of wheatgrass and a tray of buckwheat. Someone at one of the studios once walked up to the greens and started petting them. “Wow, it smells like strawberries,” the person said, not knowing it was the smell of Dr. Ann’s essential oils.

Dr. Ann winked and said, “Yes, it does, doesn’t it?”

“She had a light-heartedness about her. She was a really sweet soul,” Dr. Joyce said. “But a lot of people didn’t realize that she was funny.”

The fact that Creative Health Institute is keeping the simple raw-living-food traditions of the great healer alive is wonderful because so many other centers have broken from Ann Wigmore’s teachings, Dr. Joyce said.

“One woman knew and believed that we could make a consciousness shift in the world through the living food lifestyle but she took her education, her life experiences with her grandmother, her personal experiences with almost having her foot removed, her health challenges – and started this dream in Boston with Hippocrates Health Institute.”

Dr. Joyce is glad to see the degree to which Dr. Ann is respected and honored at Creative Health Institute and she hopes the Creative Health Institute Community will always keep the memory and traditions of Dr. Ann alive.

“Dr. Ann has had over 50 years of people healing with raw and living foods and the simplicity of this healing program and what it dos for our bodies and our minds and our souls,” Dr. Joyce said. “Her work worked and why change it? Why not pay tribute and recognize somebody who made such a contribution to the world.”

The medical community in the United States has been slow to recognize the benefits of Dr. Ann’s teaching but Dr. Joyce said when she visited other countries she would be met my heads of state and they put her program in hospitals.

“Creative Health Institute has taken Dr. Ann Wigmore’s work – her passion, her vision, her dream,” Dr. Joyce said. “I feel it has been brought to the highest level it could ever be brought to today in 2011. I have never seen it better and I have never seen it this good… There is no ego here.”









Reuters Story Indicates Grocery Meat Antibiotic Resistance

Bacteria in grocery meat resistant to antibiotics

Related Topics

By Aman Ali

NEW YORK | Fri Apr 15, 2011 4:14pm EDT

NEW YORK (Reuters) – Researchers have found high levels of bacteria in meat commonly found on grocery store shelves, with more than half of the bacteria resistant to multiple types of antibiotics, according to a study released on Friday.

While the meat commonly found in grocery stores is still safe to eat, consumers should take precautions especially in handling and cooking, the chief researcher for the study said.

The study by the Arizona-based Translational Genomics Research Institute (TGRI) examined 136 meat samples from 26 grocery stores in Illinois, Florida, California, Arizona and Washington D.C.

Dr. Lance Price, the head researcher on the study, said high levels of Staphylococcus aureus (S. aureus) bacteria were found in the meat.

“Staph causes hundreds of thousands of infections in the United States every year,” Price said in an interview. “It causes a whole slew of infections ranging from skin infections to really bad respiratory infections like pneumonia.”

Staph infections also kill more people in the United States each year than HIV, he said.

A spokeswoman for the Food and Drug Administration said that the agency was aware of the TGRI findings, and similar studies of antibiotic-resistant bacteria in meats, and was working with the U.S. Agriculture Department and Centers for Disease Control and Prevention on the causes and effects.

“FDA has been monitoring the situation. The TGRI study points out that the public health relevance of the findings is unclear. FDA continues to work with CDC and USDA to better understand this issue,” the FDA spokeswoman said.

Price said the most significant findings from the study aren’t the level of bacteria they found, but rather how the bacteria in the meat was becoming strongly resistant to antibiotics farmers use to treat the animals they slaughter.

The study found that in 96 percent of the meats with staph bacteria the bacteria were resistant to at least one type of antibiotic, and 52 percent were resistant to three or more types.

“The bacteria is always going to be there. But the reason why they’re resistant is directly related to antibiotic use in food animal production,” Price said. “Antibiotic resistanceis one of the greatest threats to public health we face today.”

“This is one more reason to be very careful when you’re handling raw meat and poultry in the kitchen,” Price said. “You can cook away these bacteria. But the problem is when you bring in that raw product, you almost inevitably contaminate your kitchen with these bacteria.”

Washing hands and counters before and after handling meat and keeping other foods away from uncooked meat are ways to prevent disease from spreading, Price said. But consumer initiatives aren’t going to solve the bigger problem, he said.

“To put it all on the consumer is really directing blame at the wrong end of the food chain,” Price said.

Of all the types of meats where bacteria was resistant to three or more antibiotics in the study, turkey was the most resistant, followed by pork, beef and then chicken. Price said it’s not clear why turkey was the most resistant.

USDA officials could not be reached immediately for comment.

Source: Clinical Infectious Diseases, online April 15, 2011.


Volunteer With Us In May!



If you’re hard-working and service-oriented, we’d love to have you volunteer for one week to a month in May. We’re looking for painters, mechanics, computer network engineers, typists, receptionists, gardeners, groundskeepers and housekeepers.

While here you will get the very best raw living food in the country. We provide you a shared room, food and a chance to see what it’s like to live in a raw vegan community. In exchange for helping us, you will get to attend some raw-food preparation classes and enjoy the health benefits of drinking wheatgrass everyday during your stay. Call Lauri or Kim at 866-426-1213, if you are ready to come and help.

Love, Light & Blessings from all of us at Creative Health Institute.

Bobby Morgan


May Juice Fast Schedule

We have several  3-Day juice fastsplanned for May. Join us for some personal spring cleaning and get ready to leap into the season feeling refreshed, healthier and thinner. The 72-hour juice fasts go from 7 p.m. the opening day to 7 p.m.the closing day and the retreat offers you a supportive atmosphere to cleanse and learn. Join Us In May  For Our Life-Changing 3-Day Juice Fast Retreats:

  • Sunday, May 1st – Wednesday, May 4th
  • Thursday, May 12th –  Sunday, May 15th
  • Monday, May 16th – Thursday May 19th


  • $595 includes a private room and bath
  • $495 includes a semi-private room and bath.
  • Subject to availability of rooms.
  • Contact us today at 866-426-1213 or to reserve your place.
For more information about the benefits of juice fasting, click HERE.


Thai Dipping Sauce & Nori Rolls

Thai Dipping Sauce

This Combo Is Rawmazing!

Thai Dipping Sauce

Serves Four



  • ½ bag hemp seeds, soaked 2 hours
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 1 tablespoon ginger juice
  • ½ cup water or Rejuvelac
  • 2 tablespoons raw, apple cider vinegar
  • ¼ cup sesame oil
  • 2 large handfuls fresh basil

DIRECTIONS: Blend everything to taste   Add sesame oil and basil last – Serve with Nori Rolls or other Asian dishes.








Wishing all our friends the best year ever!



Robert “Bobby” Morgan






Creative Health Institute



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