Thirty Days of Juice! Day 29



Wheatgrass Orange Juice

Makes one tall glass


  • Two cups freshly cut wheatgrass
  • Four oranges
  • Ice cubes


  1. Juice oranges through a citrus juicer
  2. Juice wheatgrass through a wheatgrass juicer. Or, if you do not have a wheatgrass juicer, put wheatgrass with 1/2 cup of purified water in a high-speed blender. Liquify. Pour into a nut and seed milk bag and strain.
  3. Pour orange juice into tall glass.
  4. Top with wheatgrass juice.
  5. Plunk a few ice cubes in the glass for a pretty look.
  6. Enjoy your liquid sunshine!

Health Tip: Drink wheatgrass daily for energy, nutrition, cleansing and body building! Wheatgrass juice contains most of the vitamins and minerals needed for human maintenance. It is a whole meal and complete protein  and it is very high in enzymes and chlorophyll. It contains up to 70% chlorophyll, which is an important body builder. The chlorophyll molecule closely resembles that of the hemin molecule, the pigment that combines with protein to form hemoglobin. The major difference is the chlorophyll molecule contains magnesium as its central atom, and hemin contains iron. The molecular structure of these two substances is almost identical in all other respects. It builds the blood. Wheatgrass juice has been proven to build red blood cells quickly after ingestion. It normalizes high blood pressure and stimulates healthy tissue cell growth.

Thirty Days of Juice! Day 28

Berry Medley

Makes two to four tall glasses


  • 2 cups of strawberries
  • 2 cups of blueberries
  • 1 1/2 cups of raspberries
  • Cold purified water and ice to taste


  1. Rinse fruit
  2. Push fruit through the juicer
  3. Stir in water to taste
  4. Pour over ice and garnish with a strawberry wedge

Health Tip: All berries are a great source of antioxidants such as anthocyanins, flavonoids and ellagic acid, all of which have been associated with anti-cancer and anti-heart disease benefits.


Thirty Days of Juice! Day 27

Potassium Juice

Makes 2 medium glasses


  • 3 carrots
  • 3 stalks celery
  • ½ bunch spinach
  • ½ bunch parsley


  1. Rinse vegetables well
  2. Run all ingredients through a juicer
  3. Pour into glasses and enjoy!

Health Tip: Drink your potassium! It helps your muscles and nerves function properly, helps lower your risk of high blood pressure and helps to maintain the proper electrolyte and acid-base balance in your body. Excellent sources of potassium include chard, crimini mushrooms, and spinach.



Thirty Days of Juice! Day 26

Joy Juice

Makes 2 glasses


  • 3 hard pears
  • 1 cantaloupe
  • 1 sweet potato


  1. Scoop seeds out of melon and slice into sections.
  2. Remove stem from rinsed pear and slice it.
  3. Rinse and slice sweet potato.
  4. Feed all ingredients into the juicer.
  5. Garnish with a wedge of melon and enjoy!

Health Tip: Drink cantaloupe juice for a great source of Vitamin A — especially if you or someone you love is a smoker or if you are frequently exposed to secondhand smoke. Making vitamin A-rich foods, such as cantaloupe, part of your healthy way of eating may save your life, suggests research conducted at Kansas State University.

While studying the relationship between vitamin A, lung inflammation, and emphysema, Richard Baybutt, associate professor of nutrition at Kansas State, made a surprising discovery: a common carcinogen in cigarette smoke, benzo(a)pyrene, induces vitamin A deficiency.

Baybutt’s earlier research had shown that animals fed a vitamin A-deficient diet developed emphysema. His latest animal studies indicate that not only does the benzo(a)pyrene in cigarette smoke cause vitamin A deficiency, but that a diet rich in vitamin A can help counter this effect, thus greatly reducing emphysema.

Learning to Live the Robust Raw Life


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




Thirty Days of Juice! Day 25

Ginger/Lemon Cleanse

Makes 2 glasses


  • 1-inch slice Fresh Ginger Root
  • 1 Fresh Lemon
  • 6 Carrots with tops
  • Apple
  • Water


  1. Stem apples
  2. Run all ingredients except water through the juicer
  3. Add cold water to taste
  4. Pour into glasses and enjoy!

Health Tip: Carrots are legendary for promoting healthy vision and also known for promoting healthy lungs, colons and hearts. When selecting carrots,  roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery.


Thirty Days of Juice! Day 24

Ginger Ale Juice

Makes 1 tall glass


  • handful of grapes
  • 1 apple, cored and sliced
  • ½ inch fresh ginger (less if you find the taste too strong)
  • 1/2 lime
  • 1/4 lemon
  • purified water to taste


  1. Feed all ingredients except water through a juicer
  2. Dilute with water to preferred consistency.
  3. Pour into tall glass over ice.
  4. Garnish with wedge of lemon and enjoy every sip of energy-boosting goodness!

Health Tip: Grapes provide the majority of the Cardioprotective benefits of Red wine without the risks of alcohol consumption, which, if excessive can lead to accidents, liver problems, higher blood pressure, heart arrhythmias-and alcoholism



Angelina Rocks the Raw Snacks

We hope you’ll enjoy this post from our talented intern from Chicago, Angelina

At first, I didn’t think that Creative Health Institute could benefit someone like me. I’ve graduated culinary school, eaten healthy and stayed active most of my life, and don’t have any life threatening ailments. But then I decided to open up my eyes and mind and take a visit to check it out. I had a friend that was taking the internship program, and she wanted me to check it out because she thought it would be great for me. Once I visited the place, it didn’t take long for me to hear that voice within myself letting me know that Creative Health Institute was definitely along my path, and that I needed to go there right now. It also didn’t take long for Creative Health Institute to change my life for the better and really show me things from a new perspective.

Graduating culinary school taught me a lot about food in the cooked world; I really got into food science and more advanced skills towards the end of my degree. When I became an intern here and started working in the kitchen, I immediately began to translate the knowledge that I had learned in the cooked food world to the uncooked world, and applied the food science to everything like a chemistry experiment. The institute really allows you to be creative in the kitchen as an intern, and that’s where everything really came to life. When I started to crave different foods, like potato chips and snacks, I started coming up with recipes that would taste exactly like the food that I was craving. I wanted it to be a healthy snack and tasty; in comparison to the nutritionally bankrupt snacks that I was caving into before adopting the raw food lifestyle. I came up with kale chip flavors that tasted exactly like commercial potato chips, my favorite flavor that turned out was a sour cream and onion-they tasted exactly like the sour cream and onion potato chip I was craving! After playing with other kale chip flavors I then played around with unique flavors for sweet potato chips, and came up with an amazing onion crisp recipe. Before I knew it, I was coming up with all of these different flavor variations for snacks that satiated all my cravings for junk food, in a healthy tasty way.

My whole world became literally alive (lot’s of sprouts!) and my mind transformed. I had a blast experimenting with recipes in the kitchen trying to come up with a way to really capture the flavor and texture of cheeses; to try to take on the challenge to create something that would satiate my craving for bread, and the like. I came up with a falafel recipe that tasted so fresh and was out of this world. But most importantly, this really has been a journey. I really felt guided here, and then once I was here things started clicking: I was experimenting in the kitchen and having fun with food science while watching the dramatic bodily changes from within. Being out here in nature has been amazing and challenged my spiritual growth in positive ways. Originally, I didn’t think that Creative Health Institute could do so much for me, but the journey has been amazing, and I have only begun! I am really having fun playing with flavor ratios and creating solid recipes, you should check some of my recipes out and give them a try, and allow your taste buds to be excited with the fresh flavors. I can’t tell you how much fun it has been exploring the world of raw, and realizing how vast the creative horizons can really be.

Thirty Days of Juice! Day 23

Apple and Cucumber Zipper

Makes 1 glass


  • 2 1/2 apples
  • 1/2 cucumber
  • 1″ of ginger


  1. Remove apple stems.
  2. Juice everything together.
  3. Pour into a chilled glass and enjoy.

Health Tip: Ginger has potent anti-inflammatory properties that can help some people reduce arthritis-based joint pain. Evidence points to one of the antioxidants in ginger called gingerol. It helps to combat oxidative damage to joint cells.

Thirty Days of Juice! Day 22

Tasty Cabbage Juice

Makes one or two glasses.


  • 3 medium carrots
  • ¼ heard of cabbage
  • 1 stalk of celery
  • 5 pitted cherries


  1. Wash everything and slice the head of cabbage into smaller pieces.
  2. Juice the carrots and set aside.
  3. Juice the cabbage and celery together and put aside.
  4. Juice the cherries and combine all of the fresh juices together.

Health Tip: Eat cabbage and other cruciferous vegetables regularly to guard against cancer. According to the World’s Healthiest Foods, Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates.

Thirty Days of Juice! Day 21

Dandelion Cocktail

Makes 2 Glasses


  • 1 bunch fresh dandelion leaves
  • 4 apples
  • 2 small cloves garlic
  • 1-inch piece fresh ginger
  • 1 small wedge onion


  • Rinse ingredients
  • Slice apples and chop ginger into about three pieces
  • Feed ingredients through a juicer
  • Pour into glasses and enjoy every sip of health and goodness!

Health Tip: (From CHI Intern Patty) In the late 1990s I had the opportunity to interview a Coldwater, Michigan lady named Maude Ferris Luce preceding the occasion of her 110th birthday (for which she happened to receive a phone call from President Bill Clinton). I asked her what her secret to longevity was and she told me matter-of-factly “dandelion greens.” She said that all her life she had harvested wild dandelion greens and used them in salads.  Dandelion is probably the richest herbal sources of vitamin K. Vitamin-K has potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain.





Advanced Raw Chef 1 Students Learn and Grow






Story by Patricia Fenn
Photos by Marty Stano


About a dozen students from several states attended last weekend’s certification course at Creative Health Institute (CHI) in Hodunk for Raw Living Foods Advanced Chef I Certification.

The institute has graduated more than 20 Raw Chef Level 1 classes in the past few years and today has the most comprehensive Raw Chef Level 1 training program in the United States because of the degree to which it provides students with hands-on experience.

Student Jeff Fields, 57, a train conductor for Metra said “If I’m able to, I will be back for more classes.  It was a life-changing event.” Lorraine Smith, 41, a member of the Transforming Life Church and former employee of Chrysler, in Detroit, shared, “I want to be an example for my church so they can see you can be healthy and lose weight by adding more fruits and vegetables to your diet.” Volunteer Don Claus, 45, a financial adviser from Chicago, who is passionate about gardening, said, ”I’m planting organic cabbage, dinosaur kale and several edible flowers, because they’re staples in our nutrition.”

A trio of instructors, Angelina Andriacchi and Nina Levi, both from Chicago joined Kelly Vaccarelli of Boulder, CO., to lead the course.  In turn, these were supported by staff, volunteers and interns through a series of demonstrations of raw foods, including Friday’s dinner of raw pizza, apple lemonade and banana splits with vanilla and strawberry ice cream.  See selected recipes below. Levi is a retired Montessori teacher and former director at CHI; Andriacchi, who has a degree in culinary arts and hotel management, is teaching raw chef classes and editing a raw foods recipe book; Vaccarelli, a real estate broker, also shifted into raw living food as a certified counselor and coach in the field. Her Website is

In welcoming remarks, Vaccarelli, pointed out her parents:  Carol, who visited CHI more than 30 years ago; and her father, George, who embraced raw, living foods lifestyle and successfully addressed his stage 4 liver cancer.

Breakfast included cereals and nut milks (almond and pecan); lunch was pad Thai pasta and four chowders:  corn, broccoli, sweet potato and tomato basil.  The final banquet on Sunday featured foods with a Tex-Mex theme of mock Spanish rice, not-so-meat, corn tostados, Mexican refried beans and not-so-cheese; with desserts made on Saturday of coconut macaroons, brownies, a green salad w/avocados and Mojo dressing.  All food prepared at CHI fresh organic vegetable, fruits, seeds and nuts.  No cooked or processed foods.

The next certification course is scheduled for June 31-July 2.

See the CHI Website at www.creativehealth, or call at 866-426-1213, for more information about the programs:  chef classes, detox and rebuild, weight loss and juice fasts; and the intern and volunteer programs.  CHI was started in 1973 by the late Don Haughey of Hodunk, Mi.  Currently, the CHI Trust is held by businessmen Corey Avra and Shawn Avra.

CHI will be participating at the 55th Annual Fly-In, sponsored by the Elite Aviation Club in Coldwater on Sunday, June 5th.  Stop by and see us for a free green smoothie to power your day in a delicious and healthy way.

Selected Recipes:

  • Corn Chowder
  • Mock Spanish Rice
  • Mojo Dressing
  • Almond Nut Milk
  • Best Brownies



Serves Four





  • 5 ears corn on the cob, shaved
  • 1/8 cup alfalfa sprouts
  • 1 small avocado
  • 1 teaspoon Celtic or Himalayan salt
  • 2 ½ cups almond milk



  1. Blend 4 ½ ears of corn and all other ingredients until smooth, creamy and warm.
  2. Stir in remaining half ear corn for texture.
  3. Season to taste, or add a dollop of sour cream.


Serves Four or Five

EQUIPMENT NEEDED:  Food Processor, dehydrator

ARROZ (rice)


  • 2 Cauliflower heads


  1. Pulse in food processor to couscous-sized balls.
  2. Mound on dehydrator tray to resemble a small hill – a little thinner on the side, so it will be crunchy on the outside and a little moist in the middle.
  3. Dehydrate for 4 hours.


SOFRITO (filling)

  • 1/3 cup sun-dried tomatoes, chopped & soaked
  • 1 ½ tomatoes, centers removed (use centers in a salad)
  • 2 cloves of garlic, peeled
  • 3/4 red bell pepper, chunked
  • 1/3 Spanish (yellow) onion, chunked
  • 3/4 bunch of cilantro, including stem
  • 1/8 cup alfalfa sprouts
  • 7 Botija olives, pitted
  • 1 ½ teaspoons lemon juice
  • 1 teaspoons Celtic or Himalayan salt
  • pinch black pepper (or cayenne)
  • 1/3 teaspoon turmeric
  • 1 teaspoon oregano powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons raw, apple cider vinegar
  • 1/8 cup olive oil


DIRECTIONS: (cont’d from previous page)

  1. Pulse in a processor 4 – 6 times. You want the mixture chunky. Strain out liquid if the mixture is not thick.
  2. Put cauliflower in a bowl, and cover with plastic to keep moisture.
  3. Dehydrate ½ of sofrito (spread thin) for 4 hours. It will be dry when done.
  4. Add to the bowl of cauliflower, and break up with a metal spatula to tiny bits.
  5. Add the non-dehydrated sofrito, and mix until even.
  6. Serve immediately, or when ready to serve, heat in dehydrator and serve warm.
  7. Serve as a side dish with Mojo Dressing (see Mojo Dressing recipe).



Serves Four

EQUIPMENT NEEDED:  Blender or mixer



  • 5 cloves of garlic mashed in mortar
  • 1 cup cilantro leaves
  • 1 teaspoon Celtic or Himalayan salt
  • 1/8 cup fresh squeezed lemon juice
  • ¼ cup olive oil
  • ¼ cup filtered water or Rejuvelac




  1. Grind garlic in mortar until completed broken down.
  2. Add ingredients and grind until done.
  3. Adjust seasoning.
  4. Blend until smooth.



Serves Four

EQUIPMENT NEEDED:  Blender, nut milk bag, pitcher




  • 1 cup raw almonds (or other nuts*), soaked overnight
  • 32 oz. of filtered water


  1. Blend almonds/nuts and water until white and foamy.
  2. Place nut milk bag inside glass pitcher and secure.
  3. Pour milk into bag and strain out larger pieces.
  4. Shake milk before drinking.
  5. Chill in fridge.


Good for up to five days.


VARIATIONS: add the following, as desired


  • ¼ teaspoon of salt – Celtic or Himalayan salt – full of good minerals.
  • 4 dates, for sweetening.
  • 2 teaspoon agave, to sweeten.
  • Splash of non-alcoholic, pure vanilla extract, or vanilla bean for sweetening.
  • Shake the milk before drinking.


Good for up to 5 days in a cold fridge.


Best Fudge Brownies©

Brownie base:
¾ cup raw cacao powder

½ cup of almond flower

1 cup dates, pitted
1 cup pecan pieces
1/3 cup raisins

¼ cup alfalfa sprouts


Use a food processor and create date paste. Add everything else accept ½ the raisins. Stir in the raisins. Process until sticky. Crumble into 8″x 8″ pan and lightly press down. This recipe is not to be pressed down to tightly

1/2 cup raw cacao powder
¼ cup of cup of raw cashews

1/3  cup agave
1/6 cup coconut oil

Blend all ingredients together until smooth.

Spread onto brownie base with an offset spatula.

Let set in the fridge until firm.




Thirty Days of Juice! Day 20


Sunshine Cocktail

Makes one tall glass


  • 8 Strawberries
  • 2 Apples
  • 1 Cup Alfalfa or Sunflower Sprouts


  1. Rinse fruit and sprouts
  2. Slice apples
  3. Feed ingredients through juicer
  4. Serve over ice and enjoy!

Health Tip: Strawberries are anti-inflammatory and high  in antioxidants.  The phytonutrients in strawberries work together to benefit cardiovascular health.

Thirty Days of Juice! Day 19

Cran-Apple Juice

Makes 1 large or 2 small glasses

  • 2 apples
  • 1 1/4 cups of cranberries
  • 1 tsp Stevia
  • 1/2 tsp cinnamon
  • 1/4 cup water (optional)


  1. Wash and  slice the  apples and wash the cranberries
  2. Feed fruit  through juicer
  3. Stir in Stevia and cinnamon
  4. Add 1/4 cup cold water if desired
  5. Garnish with an apple wedge; serve over ice and enjoy!
Health Tip: This  is a great tonic for your bladder and kidneys.  It is able to assist as a toxic build-up remover, removal of purines, uric acid, urea in the prostate gland, testicles, kidneys and bladder. This juice is a great defense against yeast infections for women.


Thirty Days of Juice! Day 18

Sweet Potato Punch

Makes one large glass or two small glasses.


  • 1 cup alfalfa, buckwheat or sunflower sprouts
  • 1 orange
  • 1 sweet potato
  • 1 apple
  • 1 cup fresh pineapple
  • 1 tsp flax oil


  1. Wash, peel and chunk sweet potato, pineapple and orange.
  2. Wash, core and chunk apple.
  3. Rinse sprouts.
  4. Feed ingredients through a juicer.
  5. Pour and enjoy!

Health Tip: According to The World’s Healthiest Foods, it’s important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. Recent research has shown that a minimum of 3-5 grams of fat per meal significantly increases our uptake of beta-carotene from sweet potatoes.



Thirty Days of Juice! Day 17

Keep it Movin’

Makes 1 or 2 glasses


  • 1 firm Papaya
  • 1/4-inch slice Ginger Root
  • 1 Pear
  • Water


  1. Chunk papaya flesh, ginger root and cored pear.
  2. Run fruit and ginger through juicer
  3. Add cold water to taste
  4. Pour in a tall glass over ice and enjoy!

Health Tip: This juice is designed to help with constipation. Papaya has been used by ancient tribes to relieve constipation and digestive problems. It is also a good source of Vitamin C and E.



CHI Potluck a Success! Great Recipes Shared

We had a wonderful potluck dinner at Creative Health Institute Friday night, thanks to our friends Ellen and Mike from Foods Alive who organized it through their northern Indiana meetup group.  About 50 people attended and some traveled from as far away as Ann Arbor or Lansing while others came from local areas such as Union City, Coldwater and Homer.

After Dinner guests enjoyed a laughter class by veteran raw living food teacher Hiawatha Cromer of Grand Rapids followed by a tour of our Grow Room — the building  in which our wheatgrass and sprouts are grown.

The event was a great success and we hope to have another potluck at Creative Health Institute sometime this summer.

Please enjoy a few photographs from the event — as well as two great recipes for dishes that were shared at the potluck. For a more comprehensive list of recipes from the potluck, please click HERE.

Rawlicious Graham Crackers  (CHI recipe)


  • 1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours).
  • ¼ cup olive oil
  • 2/3 cup carrot pulp
  • 2/3 cup soaked flax seeds
  • ¼ cup water
  • ½ cup agave Cinnamon to taste


  1. In blender, combine groats, olive oil, carrot pulp, flax seeds and  water; Scrape side often using a spoon or rubber spatula.
  2. Cover dehydrator tray with Teflex or parchment paper.
  3. Spread the dough mixture out on dehydrator tray; ·You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
  4. Dehydrate the cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
  5. Transfer the cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry.   Brush agave on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours. Store in sealed plastic bag and keep on the counter. ***these are great served with CASHEW CREAM (Frosting)!

Cashew Cream (Frosting) (Prepared by Brenda Bruner)

  • ¾ cup raw cashews or walnuts (I used cashews)
  • ½ cup fresh orange juice
  • 2 large medjool dates
  • Vanilla if desired.


  1. Soak nuts in water for two hours and drain and rinse.
  2. Place nuts in food the processor and process until very fine.
  3. Add processed  cashews and other ingredients to a vita mix blender and blend until smooth.  You might like to use a whole piece of orange instead of just the juice because it gives a good taste. This is a delicious frosting and it is great between two of the “graham crackers”!

Thirty Days of Juice! Day 16



Greens & Apples

Makes 2 glasses


  • 2 collard greens leaves
  • 2 kale leaves
  • handful of spinach
  • 2 stalks of celery
  • 2 – 3 Granny Smith Apples


  1. Juice all ingredients in a juicer.
  2. Pour into a shaker with ice and mix well. Enjoy!

Health Tip: Eat your greens! This is such a yummy way to do it.  According to The World’s Healthiest Foods, The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract.  Kale, of course, is another super green. The World’s Healthiest Foods reports kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.


Thirty Days of Juice! Day 15

Delicious Beet Cocktail

A healthy recipe for beets that tastes great.  No cooking the beets, no added sugar, just a delicious raw juice that is bold and refreshing.  Delicious Beet Cocktail  is a sophisticated, shockingly beautiful drink that you can serve as a mocktail at happy hour.  Bottoms up!


  • 2 small beets, peeled and quartered
  • 2 red apples, cored with peels on
  • 2 inch piece of ginger, peeled
  • 2 cups water
  • 2 cups ice
  • ¼ cup white grape juice (optional)


  1. Blend beets, apples, ginger and water in a Vita-Mix on high while you fill a pitcher with ice.
  2. Pour beet apple mixture through a fine mesh sieve into the the ice filled pitcher, stirring the pulp to allow liquid to drain through.
  3. Stir to chill, add grape juice if you desire a sweeter version and serve immediately.

Health Tip: Beets are full of folate, manganese, and cancer fighting betacyanin which gives it that glorious color.


Thirty Days of Juice! Day 14

Orange and Tomato Juice

Makes One Glass



  • 2 tomatoes
  • 3 oranges
  • 1 Tablespoon fresh lemon juice
  • 1 tsp.  Agave or Coconut Nectar (optional)


  1. Wash the fruit and skin the orange.
  2. Run the oranges and tomatoes through the juicer.
  3. Stir in lemon juice and coconut nectar or agave.
  4. Enjoy!

Health Tip: This juice is an energy booster, loaded with Vitamin C and also quite a bit of Vitamin A. Vitamin C is an important antioxidant and is believed to help prevent against stroke, heart attack and a host of other ailments.


Thirty Days of Juice! Day 13


Cucumber Melon Lift

Makes one large or two small glasses


  • 2 cucumbers
  • 1/2 honeydew
  • 1 cup alfalfa sprouts


  • Wash cucumbers and peel melon. Chop  into chunks.
  • Feed all ingredients through the blender.
  • Serve over ice and garnish with a slice of cucumber.

Health Tip: The silica in cucumber is an essential component of healthy connective tissue, which includes muscles, tendons, ligaments, cartilage, and bone. Cucumber juice is often recommended as a source of silica to improve the complexion and health of the skin, plus cucumber’s high water content makes it naturally hydrating—a must for glowing skin. Cucumbers are also used topically for various types of skin problems, including swelling under the eyes and sunburn. Two compounds in cucumbers, ascorbic acid and caffeic acid, prevent water retention, which may explain why cucumbers applied topically are often helpful for swollen eyes, burns and dermatitis.

Best Juice Day Ever!

Robert Morgan – Bobby

Creative Health Institute

Thirty Days of Juice! Day 12


Bloody Mary of the Sea

Makes 2 Large Glasses


  • 6 Medium tomatoes
  • 4 Stalks of celery
  • 1 oz Spinach
  • 3 oz Bean sprouts
  • 1 Tbsp. Kelp powder
  • 1 Jalapeño pepper
  • 2 Carrots


  1. Chop all ingredients except bean sprouts and Kelp powder.
  2. Push all ingredients except Kelp powder through a juicer and catch with a bowl.
  3. Whisk in Kelp powder.

Health Tip: Kelp is rich in essential nutrients, such as calcium, potassium and iodine. As a rich natural source of iodine -which is not found in abundance in the diet – kelp may be especially important to those with under-active thyroids (hypothyroidism). Iodine is a major component of thyroid hormone, and many people with hypothyroidism may lack sufficient amounts of this vital nutrient in their diets.

Thirty Days of Juice! Day 11

Beanie Brew

Makes 1 Large or 2 Small Glasses


  • 3 1/2 ounces broccoli
  • 1 large pear
  • 2 ounces bean sprouts
  • 7 ounces green grapes
  • Ice cubes and grape slices


  1. Cut the broccoli into small pieces.
  2. Quarter the pear and carefully remove the core, then roughly chop into chunks.
  3. Push all the ingredients through the juicer. Pour into glasses and serve with ice cubes and grape slices.

Health Tips: Bean sprouts are a highly nutritious food, bursting with vitamins B and C, and they are one of the few vegetables that actually increase in goodness after they are picked. Mixed with broccoli, another superfood, this blend is a great tonic for your skin, hair and general health.


Illinois Pastor Experiences Lazarus-Like Transformation At Creative Health Institute

“I can shout this thing from the mountain top.
It works.” ~ Rev. Eddie Hodges

few times during the weeks before Rev. Eddie Hodges visited Creative Health Institute he and his wife, Linda, worried he didn’t have long left in this world – unless a miracle happened.

Eddie had been in bed, barely able to move, for seven weeks. He couldn’t even brush his teeth, let alone stand up in the shower. His wife and children were beside themselves with worry despite their strong faith. Eddie has been the pastor of the Church of God on Maple Road in Joliet, Illinois for 16 years.

Finally an older doctor who promised not to prescribe drugs until he figured out the problem admitted Eddie to the hospital and ordered a complete round of tests. Weeks earlier Eddie saw an emergency room doctor who told him he wanted to treat him very heavily with drugs to knock out whatever was causing the symptoms. That doctor only wanted to treat the symptoms, Eddie said. He didn’t feel like the doctor really cared enough to figure out what was going on with him; so he threw away the drug prescriptions and stayed at home trying to recuperate with the love and assistance of his wife. No matter how long he rested under the loving care of his wife, his symptoms did not improve.

“He couldn’t do anything himself. Weight was falling off him daily. You looked at him one day and the next day it was a drastic change,” Linda said.  “We had to spoon feed him. I would have to help him to the bathtub and then get on my knees and wash him up.”

It had all started with a virus of some sort. His kids had it, too. But they recuperated after a few days. Eddie just got worse and worse. Finally Eddie visited the office of a doctor who seemed to really care about what was going on with him. He looked in Eddie’s blank eyes, took his blood pressure and told Eddie he couldn’t risk examining him any further at his office. Eddie was just too sick and needed to go to the hospital right away. On his fifth day as a patient after a battery of tests, the doctor told him he had septic blood, liver disease and an enlarged prostate. He gave Eddie a list of medications he could start taking to improve his condition. And then the old gentleman doctor sat back and looked Eddie right in the eyes.

“And he said, ‘but eating right could correct these problems.’” Eddie said with a happy look that seemingly mirrored the epiphany he had at the very moment the kindly physician leveled with him.  “That’s what the doctor said!”

When the doctor leveled with Eddie about the fact that he could improve his eating habits for better health, the Hodges knew just what to do.  Linda Hodges already had been to Creative Health Institute for a detox program and through the raw living food traditions of Dr. Ann Wigmore had healed the sciatic nerve problem that had been causing her severe pain for many months.

She had taken some of the things she had learned home with her when she left CHI. For instance; she and Eddie quite frequently had been drinking green energy smoothies for breakfast.  But when Eddie’s work life became extremely stressful because he was pastoring two churches in two states, some of his healthy habits slipped away. He wasn’t sleeping. And the stressful lifestyle apparently created the environment in which illness took hold.

As soon as the Hodges knew what the problem was – and that better dietary habits could help, they checked Eddie out of the hospital and packed up for a trip to detox at Creative Health Institute. It wasn’t an easy three and a half hour ride in the car for Eddie, who had trouble getting in and out of the car – let alone trying to walk.

“I could barely walk in through the door. I had no energy. I had no strength. I could barely move,” Eddie said.

The first night at Creative Health Institute, Eddie was able to eat some raw lasagna and a salad for dinner. But he didn’t have the energy to do an enema as guests typically do before going to bed. The next morning he got up and ate raw organic berries for breakfast – with green energy smoothie. He rested quite a bit during the next few days but could also feel his energy coming back. He started participating in morning rebounding exercises on the miniature trampolines with other guests.

And on the fifth day at CHI he walked outside for a whole mile.

Since then he’s been walking and rebounding every day. Days before the Hodges returned home following their three-week stay at Creative Health Institute, Eddie was highly energetic during morning rebounding and inspiring everyone – including the class teacher – to “do more jumping jacks.” His balance was great. His voice was loud and clear — and there was joy in his eyes that might make you think about Lazarus in the bible.

“God showed mercy on me,” Eddie said. “This way of eating is awesome. It is beyond your imagination. It is mind blowing how you can just eat properly and it will correct issues in your body.

“I can shout this thing from the mountain top. It works.”

Linda said she overjoyed that her husband’s health has returned and happy about his new commitment to the raw living foods lifestyle.

She said they’ll be back at Creative Health Institute again.

“This truly is a haven of rest,” she said.

Sending love and blessingsto all our friends and family

Robert Morgan – Bobby

Creative Health Institute


%d bloggers like this: