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 www.livingfoodvillage.com

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 institute.com, 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 55^th Annual Fly-In, sponsored by the Elite Aviation Club in Coldwater on Sunday, June 5^th.  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

CORN CHOWDER^©

Serves Four

EQUIPMENT NEEDED: Blender

INGREDIENTS:

• 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

DIRECTIONS:

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.

ARROZ CON SOFRITO^© (Spanish Rice)

Serves Four or Five

EQUIPMENT NEEDED:  Food Processor, dehydrator

ARROZ (rice)

• 2 Cauliflower heads

DIRECTIONS:

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

ARROZ CON SOFRITO^© (Spanish Rice)

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).

MOJO DRESSING^©

Serves Four

EQUIPMENT NEEDED:  Blender or mixer

INGREDIENTS:

• 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

DIRECTIONS:

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

ALMOND MILK^©

Serves Four

EQUIPMENT NEEDED:  Blender, nut milk bag, pitcher

INGREDIENTS:

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

DIRECTIONS:

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

Frosting:
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.