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.





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!



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



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

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


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.


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

Chia Pudding from CHI’s Swedish Correspondant Janne Larson

We are thankful to Janne Larson, Creative Health Institute’s Master Chef in Europe, for contributing this delicious recipe to our blog. Janne has served an internship at CHI and she has come back to volunteer. We are grateful for the many ways in which she supports the community — and especially grateful for the generosity with which she shares her amazing recipes.

Serves 12

4 C cashews
12 C water
2 C chia seeds

20 pitted dates
4 t cinamon
4 t garam masala
8 t lecithin

1. Soak the cashews overnight.
2. Soak the chia seeds in most of the water in the fridge overnight.Just before eating blend all the ingredients in the blender except the chia in a high-speed blender. Stir in the chia seeds by hand.
3. Serve with hazelnut milk, dried flowers, soaked goji berries, blueberries and cacao nibs.




Chia seeds are a great source of omega 3’s and are a complete protein. Sesame seeds are a top source for calcium.

Minutes to Prepare: 15

Number of Servings: 100 crackers


5 Cups pure water – you will use this to soak the Chia seeds.
11/2 Cups Chia seeds
2 medium carrots -grated
2 medium celery stalks- chopped
2 medium tomatoes
½  medium white onion
3  medium cloves garlic
2 tbl spoons olive oil
2 tsp basil
2 tsp cumin

¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator


  • Soak Chia seeds in 5 cups water for 10 minutes.
  • Pour off excess water and save seeds to stir into cracker batter.
  • Place all other (EXCEPT FOR CHIA SEEDS, SESAME SEEDS AND SALT) ingredients into your food processor.
  •  Process until you have a smooth paste.
  • Place the batter into a large bowl and stir in soaked Chia seeds.
  • Spread the batter on to dehydrator sheets, sprinkle on salt and sesame seeds.
  • Score batter into cracker squares with a pizza cutter, spatula or knife.
  • Turn you dehydrator up to the highest temp until the wetness is off the outside of the crackers. Then lower to 105 degrees leaving the cracker to dehydrate for 12 -15 hours turn them over and dehydrate until crispy.

Go Coco Nuts! By CHI Canadian Coorespondant Burt Serfaty


In celebration of our center’s international presence we are going to start posting articles from members of our community from around the globe. This article and recipe about the benefits of coconuts comes from our first CHI Foreign Correspondant, former CHI Intern Burt Serfaty. Burt interned at the center last summer and has a new raw juice business in the Toronto area.  Click HERE to visit Burt’s website.

We thank Burt very sincerely for the following contribution to our blog:


Go Coco Nuts!

Coconut Milk, a refreshing creamy drink made from the water and
flesh of young Thai coconuts. But is coconut milk really bad for you? All the
hype out there makes me believe I will gain a ton of weight drinking coconut
milk. People will tell you the type of fat in coconuts is an inherently “bad fat.”
But oh how mistaken they are!
The fat found in coconuts is over 50 percent composed of a type of fat
known as lauric acid, a saturated fat found in mother’s milk. Because it is
one of the demonized saturated fatty acids, many have assumed it is
dangerous as it causes heart disease. Top fat researcher and author of the
book Know Your Fats, Mary G. Enig, PhD, claims that this fat should be
considered one of the essential fatty acids along with Omege 3 and 6. She
says that lauric acid enhances the immune system and protects against
viruses, yeasts, parasites and other pathogens in the gut. Coconut milk is
high in saturated fat (87% fats, 10% carbs, 3% proteins), but it is much
healthier than other saturated fat products. This milk is made up of short-
chain and medium-chain fatty acids that the body quickly turns into energy
instead of storing as fat. Therefore, although it is high in saturated fat,
coconut can aid in loosing weight!
So go ahead treat yourself to the creamy goodness of Coconut Milk!

  • 1 Young Thai Coconut, flesh and water – scrape out flesh and put in blender
    with the coconut water, (strain the water)
  • 8 ounces hot water below 110 degrees – add hot water
  •  Sweeten with 3-4 Dates or your choice of natural sweetener
  • Optional ingredients- 1 Tbls Raw Cocoa powder, 1 cup almond milk, ¼ Tsp
    Vanilla or a ripe banana.
  • Blend together for at least five minutes, the longer the blend and with the
    addition of hot water the coconut oils will be better released.

Chocolate Chia Pudding Pie


Serves 12 to 14 depending upon size of slices

Pudding Filling Ingredients:

  • 2 cups chia seeds
  • 6 cups hemp milk (or your favorite nut or seed milk)
  • 3 T cacao powder
  • 1 1/2 cups date paste
  • 1 t Himalayan sea salt
  • 1 T vanilla
  • 1 T lecithin

Pudding Directions: Blend all ingredients except chia seeds and pour mixture into a large bowl. Pour in chia seeds; whisk vigourously and set aside.

Crust Ingredients

  • 2 cups almond flour
  • 1 cup date paste
  • 3 T cacao powder
  • 1/4 cup melted (in dehydrator below 118 degrees) cacao butter
  • 1/2 t Himalayan sea salt

Crust Directions: Blend all ingredients in a high-speed blender. Scoop into spring-form pan and pat evenly at the bottom of the pan. Pour pudding mixture on top. Set in freezer for two hours. Let sit at room temperature for 1/2 hour before serving.  Optional — sprinkle top with cacao nibs.

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