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)

Ingredients:

• 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

Directions:

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.

Directions:

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”!

Author: Robert Morgan, Certified Naturopath

Robert Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International Lecturer, Teacher, and Cancer "Survivor". Dr. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore, and all of the souls who have dedicated their lives to unconditional love, kindness, peace, and natural health. View all posts by Robert Morgan, Certified Naturopath