Bobby, Loves Dr. Anns’ Better Than Tuna…

If You Like Tuna Fish – You Are Going To Love Dr. Ann’s/CHI’s Better Than Tuna Recipe…

4 Bunches Celery Hearts
1 Large Onion, Sweet
1/2 cup lemon juice
1 lb. Almonds, soaked
½ Cup Dill Weed, dry
2 tablespoons of dulse or kelp
1 tsp Celtic sea salt

Use a Champion Juicer with the blank attachment.
Alternate onion, celery & almonds through juicer.
Add remaining ingredients and mix well. Let set 30 min.

Note: If you do not have a Champion Juicer, then use a Food Processor process the almonds first and then everything else.

Serve on a bed of lettuce, then garnish with tomatoes and sprouts.

Robert (Bobby) Morgan, is the health and education director at Creative Health Institute in Union City Michigan. He is dedicated to help people overcome their illnesses. He specializes in diabetes turn-arounds.

Robert, it a certified natuopath  master herbalist and master raw food chef.  He travels throughout the United States and Europe teaching the raw living food lifestyle. His nickname is rawman walking.

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Dr. Ann Wigmore’s Energy Soup

Dr. Ann’s Original CHI Energy Soup Recipe:
 Dr. Ann Wigmore said:
 “Energy soup is the easiest, healthiest and quickest meal on earth!”

 Blend in your blender or food processor, using rejuvelac as the base:

 •5 cups of home-grown baby greens
 •1-2 cups of bean sprouts – alternate daily between mung, lentil and green pea
 •half to one avocado – for its clean mono-unsaturated fat (like olive oil) with no cholesterol, and rich in enzymes – avocado “savorizes” the greens;
 •one apple – for sweetness, and to help digest all the proteins;
 •2 tablespoons of seaweed – for its minerals and trace minerals, like iodine for thyroid – alternate daily between dulse, kelp and black nori.
 At CHI we always eat our soup with sauerkraut and flax or flax cream. When we make sweet soup we add an apple and maybe some fresh ginger.
 Sending love and blessings to all our family and friends, Bobby

Robert Morgan, is the director of health and education at Creative Health Institute, in Union City, Michigan.  He is acknowledged as a raw food guru and holds the title master chef. Robert, also works with obese and diabetic individuals and helps them to come to a healthy weight and turn-around  their diabetes.

Better Tasting Energy Soup

Energy Soup – Your Way!

 Leafy Greens – Spinach, kale, swiss chard or any of your favorite leafy greens. Make sure to look for wild greens, as they have amazing nutritional properties.

 Raw Vegetables – zucchini, cucumber, asparagus, bell peppers, broccoli, or any other raw vegetable, adding at least 1-2 of them to the the greens. If you do not have a problem with night-shades try adding some tomatoes.

 Raw Fruits – Choose your favorite fruit. We love apples, pears and mangoes, but you can choose your favorite fruit to make your energy soup your own.. My standard is apples and I add only a single apple along with an inch of fresh ginger to make a pitcher of sweet energy soup.

 Flavor Enhancers – Dulse, kelp and other sea vegetables really being up the flavor of the soup and are an excellent source of minerals. Raw onions and garlic add delicious flavor to soup. Fresh ginger is always a favorite and when making a sweet soup,you may even want to add a touch of cinnamon or nutmeg to garnish your soup

 Fresh Herbs – Basil, oregano, Italian seasoning, or cilantro; experiment with your favorite herbs. You may want to use no more than two different herbs as you don’t want to make the soups flavor too complex.

 Fresh Lemon Juice – Lemon juice is extremely alkalizing to the body and adds a subtle tang to your soup.

 Nut & Seed & Avocado Cream – You can simply add the avocado to make the soup creamer. To increase the protein content of the soup experiment with seed and nut creams or just as some of your favorite nuts and seeds to the soup and blend in. My favorite is hemp.

 Unprocessed Sea Salt and Pepper – A little touch of sea salt will enhance the flavor of your soup. Go easy on the salt and use more duse or kelp as enhancers. Regular iodized table salt is heavily processed, so opt for sea salt instead. Crushed black pepper adds a nice addition, as does cayenne pepper if you like your soup spicy.

 Rejuvelac or Water. You need to add some liquid to get your soup to the consistency you like. How thick you want your soup is totally up to you. Here at CHI we always use rejuvelac as part of our soup base. Its amazing how wonderful it makes the soup taste, while making it I like a thick, creamy soup.

 Wishing everyone a great easter weekend. Love & Blessings, Bobby

Robert Morgan is the Health & Education Director for Creative Health Institute, in Union City Michigan. He specializes in Diabetes turn-arounds in less than 28 day. He is called the gruru of raw foods and has earned the nick name – ” rawman”.

Macadamia Pesto Cheese

 

 

 

 

 

 

 

 

This recipe was taught at our Raw Chef 2 and 3 Weekend March 2012. Such a huge hit with the students. This is an elegant raw food — and not too difficult to create.

 

Macadamia Pesto Cheese:

2 cups macadamias, soaked 4 hours

1 cup water

1 teaspoon probiotics

Blend all ingredients until smooth. Place mixture in cheesecloth and place a weight on top. The weight should not be so heavy it pushes the cheese through the cloth but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for 48 hours. Once culturing is complete stir or process in the following ingredients by hand or w/ food processor:

2 teaspoons nutritional yeast

1/2 teaspoon salt

1 teaspoon lemon juice

Use a ring mould to build a layer of cheese inside it. On top of that layer place a layer of pesto. Top it off with another layer of cheese. Remove the ring mould and place it in the refrigerator to firm up.

Pesto: 3/4 cup tightly-packed basil leaves. 1/4 cup pine nuts. 3 tablespoons extra virgin olive oil. 1/2 tespoon sea salt. 1/2 clove garlic. Pinch of freshly ground pepper. 1 teaspoon nutritional yeast. 1/2 teaspoon lemon juice.

Grind all ingredients in a food processor, leaving some chunkiness.