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
- In blender, combine groats, olive oil, carrot pulp, flax seeds and water; Scrape side often using a spoon or rubber spatula.
- Cover dehydrator tray with Teflex or parchment paper.
- 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.
- Dehydrate the cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
- 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.
- Soak nuts in water for two hours and drain and rinse.
- Place nuts in food the processor and process until very fine.
- 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”!
4 thoughts on “CHI Potluck a Success! Great Recipes Shared”
Your potluck sounds wonderful. What a great way to bring the community together.
I am planning on coming up to volunteer on May 26th and can stay until June 4th…so I will bring my tent and sleeping bag. I can work in the garden, kitchen, clean, or lead exercise classes, walks or the rebounder. I have also worked in the kitchen and have a definite green thumb. If you see Hiawatha please tell her hi from
cynthia…My best to you. Namaste…Cynthia
Ooooh, wiah I could have been there for your amazing potluck!! Florida is just too far from your wonderful facility. Miss you guys sooo much.
I blogged and posted many pics from Day 1 of Advanced Raw Chef Level I–go check it out. Day 2 will be posted very soon.
Peace and Raw Health,
When I clicked on the link for all of the recipes, I was unable to pull them up. Any help would be wonderful! Would love to have the recipes.
Peace and Raw Health,
When I clicked the link from a few different computers it worked fine. Possibly could it be your computer? Maybe try another one and see if the link takes you to the recipes. I will ask someone a bit more tech savvy than myself to see if there is anything we can do on our end. Also, you can go to the Foods Alive Homepage and click on Recipes and then look for the potluck recipes from May.
What is the link to your Raw Chef photos? Come back and see us soon! We miss you!