Butternut Squash Coconut Soup: Raw Elegant Soups

 

Yummy Yummy Yummy Raw Butternut Squash Coconut Soup in my TUMMY!

The soup has a really buttery flavor even though it contains no oils or fats aside from the fresh almond milk. It has a few more spices than Ann Wigmore might have been comfortable with. But other than that, it fits right into her diet. Nothing fancy about these ingredients at all. Combined together: YUM!

Serves: (depending on bowl size, 10ish)

Ingredients (use organic)

  • 3 cups chopped, peeled butternut squash
  • 2 1/2 cups shredded coconut  (macaroon cut preferably)
  • 6 cups fresh almond milk (make your almond milk by blending in a high-speed blender 1 cup of raw soaked almonds with six cups of purified water
  • 2 oz fresh squeezed lemon juice
  • 1/2 Tablespoon curry
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Himalayan sea salt
  • 4 cloves garlic

Directions: Blend all ingredients in high-speed blender until smooth and creamy. Pour into glass or stainless steel bowl and dehydrate at 110 degrees for 90 minutes. Serve warm.

 

 

 

 

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Burt Juices Manhattan: By CHI Canadian Correspondant Burt Serfaty

New York, the city that never sleeps sure did a number on me. For the past two days I’ve been trekking around Manhattan visiting every organic juice bar on the island.

 

I call it research and development for my own upcoming organic juice bar in Toronto. Why re-invent the wheel? If it’s selling in New York it must be hot. So I asked around.

My first stop was Juice Press, all organic juices, smoothies and some raw food and snacks. At 70 east 1st St. I found this location had the right vibe. Of course the unusually warm and sunny weather sure helped get everyone dancing in the streets. So me being a typical guy, I went over to a group of stunning models to get their thoughts. I asked my first question and they all stood up to answer. This is a problem for me. I’m 5′ 6″. After asking them politely to have a seat they told me they love raw juices and smoothies because it keeps their energy up and their flat bellies full without having to eat a large meal. Then I found out there is a modelling agency in the neighborhood. I opted for the Frozone, a delicious smoothie made from coconut water, acai berry, banana, strawberry, raw cacao powder, bee pollen and a pinch of sea salt. All 17 ounces for $8.

My next stop was Organic Avenue on Sullivan St. in Soho. I was still full from the Frozone but I had to make some room for the Veggie Vibrance. Made from carrot, celery, cucumber, beet, spinach, swiss chard, lemon, ginger and parsley. I enjoyed this drink straight from the glass returnable bottle. I did find the taste of ginger overpowered the other ingredients, but then again I’m not the biggest fan of ginger.

On my second day I again started out at the Juice Press new location on Mott St. I had the Pico de Gallo, literally translated from spanish to mean chicken beak! Let me tell you it was awesome. Mesculen greens, a whole avocado filled with homemade salsa, vegan jalepeno cashew cheese, raw beets and sprouts but what made this salad work for me was the dressing.

The rest of the day I visited some family run juice bars that offered a mix of juices and food and some pretty odd choices. For example a sign read “Fresh organic vegetable juice 10% off with any choice of hamburger or chicken entree.”  You figure that one out. My day ended at another Organic Avenue location on 116 Suffolk in the lower east side. My choice this time was the “Creamy Orange Love Smoothie,” made with orange juice, coconut meat, lucuma powder, coconut sugar, vanilla, tumeric, Irish moss, Himalayan salt and stevia. A bit sweet for me but very tasty.

Tomorrow my last day in Manahattan its the Juicy Lucy Juice Bar and One Lucky Duck, with those names they’re a must visit. Oh, another reason why I love the Juice Press and Organic Avenue is all their food, juices and smoothies are certified Kosher. Sacred juice, you just can’t go wrong!

PERSONAL HEALTH AND WELLNESS TESTING AT CHI MARCH 17!

 

8 a.m.
Creative Health Institute

112 W. Union City Rd. • Union City, MI

Wellness profile testing will require approximately 20 minutes per person.
12 hours of fasting is required before testing. You will need to complete a
10-page questionnaire and the wellness testing health technicians will take 2-3
blood samples, check pulse, blood pressure and body composition. CHI staff
will be on site and available to discuss ways to improve your health and wellness.

Your Personal Wellness Profile will Include:

Fitness Report • Heart Health Report • Nutrition Report
Body Composition Score • Cancer Risk Overview
Health Age Overview • Osteoporosis Overview •
Comprehensive Blood Testing Includes 52 Different Analysis of
Your Blood Health • Stress and Safety Overviews

Wellness Profile

Limited to first 60 participants
$109 Per Person • $30 for PSA Test

Call Now To Pre-Register

866.426.1213

info@creativehealthinstitute.com
www.creativehealthinstitute.com

Chia Fresca

Making Chia Fresca is a Refreshing Way to boost your energy and curb your appetite — plus it’s super yummy!
Basic Chia GelChia
Water

Mix 1/3-cup chia seeds
to 2 cups water. Stir. This is the ‘basic gel’ recipe that can be stored in your
fridge and used as required.

Fruity Chia Fresca
1 cup Chia gel
1 cup apple juice
1 cup strawberry juice
1/4 cup lemon juice
1/4 cup date syrup, agave, coconut nectar or six packets of stevia
1/4 cold purified water
Directions: Blend all ingredients except chia gel. Stir in chia gel. Enjoy! Serves 4.
Lemon Lime Chia Fresca
1 cup chia gel
1 cup lemon juice
1 cup lime juice
1 cup purified water
1/4 cup date syrup, agave, coconut nectar or 6 packets of stevia.
Directions: Blend all ingredients except chia gel. Stir in chia gel. Enjoy! Serves 4.

Raw Chia Everything Bagels

Bagels

2 large onions, chopped

1/2 cup finely chopped (or processed) celery

2 cups Brazil nuts, soaked  24 hours

3/4 cup olive oil

3/4 cup ground chia seed

1/3 cup water

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon dill

1 tablespoon nutritional yeast

3 cloves garlic, peeled

1 teaspoon of Bob’s Red Mill Organic baking soda
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice

Brazil Nut Butter Cheese:

2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)

2 tablespoons + 1 teaspoon freshly squeezed lemon juice

1 tablespoon + 1 teaspoon spring water

2 teaspoons hemp seeds

dash of sea salt

Bagel Instructions:

 

Mix ingredients with a spatula in a bowl

Push through a Champion juicer or process in a food processor.

Shape into bagels (no more than 1/2 an inch thick, though!)

Let dehydrate for 8 to 14 hours at 110 degrees until desired texture (flipping half way through for even dehydration)

 

 

Chia Banana Nut Bread

2 cups carrot pulp (or pulp from juicing other veggies)
1/3 cup ground chia
3/4 cup chopped soaked walnuts
3/4 cup soaked raisins
5 bananas
1 teas cinnamon
1/2 teas Himalayan sea salt

Mix together the veggie juice pulp and bananas in a food
processor. Add in the ground chia and let the food processor run until the seeds
are completely mixed in. Transfer the mixture to a bowl with the walnuts and
raisins and mix them in thoroughly by hand. Shape into a loaf. Dehydrate at 110 for 8 to 10 hours until desired texture.

For an extra dose of deliciousness, frost it with ‘Cream Cheese’ (see below).

Cream Cheese

1 cup soaked walnuts
10 soaked dates
juice of 1 or 2 lemons

pinch of Himalayan sea salt
pinch of nutmeg
(optional: add purified water a two tablespoons at a time until desired consistancy)
Blend in food processor until creamy

Rheba’s Raw Moo Shoo Salad

 

Note From Patty: Wow, Rheba hit it out of the park with this salad. My favorite raw salad.  I could eat it every day. Imagine the possibilities here — things you could add to it (onions, dehydrated mushrooms, etc…)

Our Featured Raw Chef for this post is Rheba Mohammed of Detroit. We are very grateful to her for sharing her talent with us. Rheba currently is serving as a volunteer at the center and working in the grow room. She has years of experience as a raw chef and several times I’ve heard people say, “Anything Rheba makes tastes great.”

The beauty of this recipe is its simplicity. And it’s inexpensive, too.

THANK YOU RHEBA!

Rheba’s Raw Moo Shoo Salad

  • 5 cups of white cabbage, shredded
  • 1/4 cup of olive oil
  • 1/2 cup nutritional yeast
  • 1/2 teasp Himalayan sea salt
  • 1/4 cup of lemon juice