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

 

 

 

OUR RAWSOME PROGRAMS

March has been a wonderful month so far at the Creative Health Institute, with amazing new programs and wonderful guests. We just finished our first Raw Chef 2 Advanced class and our guests expressed their creativity in such amazing ways. To prepare for the weekend with them, our interns worked around-the-clock to shelve our bookstore with homemade raw treats guests could take home. Our suggested donations for our homemade products are very reasonable and everybody enjoys having them on hand. Now we’re gearing up for a jam-packed 10-Day Detox and two packed juice fasts and we look forward to a wonderful spring. Thanks so much to everyone for your loving support of our amazing non-profit raw living food community. Please make plans to come and see us again soon. We’ve just added another three-day juice fast to our schedule due to popular demand of that program. It starts at 7 p.m. Thursday, April 14 and ends at 7 p.m. Sunday, April 17. Guests are welcome to leave earlier in the day on Sunday if they need to get back to work. Our juice fast program is special because it gives you an opportunity to undergo a supervised cleanse and attend educational classes about juicing for health and wellness.

  • $595 includes a private room and bath
  • $495 includes a semi-private room and bath.
  • Subject to availability of rooms
  • Contact us today at 866-426-1213 or info@creativehealthinstitute.com to reserve your place.

When you register on or before March 31 for our 10-Day Detox that begins April 7, you’ll save $200 and receive $50 to spend in our bookstore and resource center.  Register for the 5-Day Detox and save $100 and receive $25 for the store. Share a room for the 10-Day Detox and you pay $1,895; it’s $2,095 for a private room.  It’s $995 for a shared room at the 5-Day Detox and and $1,195 for a private room. Contact us today at 866-426-1213 or info@creativehealthinstitute.com to reserve your place in one of our rawsome spring programs and get ready for your healthiest spring ever.

Enjoy a few photos from our First Raw Chef 2 Advanced Weekend. We had such a wonderful time! We’ll be posting more photos from the wonderful weekend during the next few days.

Instructor:

Naturopath & Master Raw Chef, Robert “Bobby” Morgan

Our Next Raw Chef Level II Certification Weekend Is Just Around The Corner — And Will Help You Start Your Business

 

 

Come back to our table of life and grace for our new Advanced Raw Chef II and be amazed at what you’ll learn about preparing and teaching raw living foods and marketing your raw food business.

At our first Advanced Raw Chef II  class March 18- 20 our students  not only will receive hands-on lessons in raw food preparation. They also will receive guidance setting up and marketing  raw food businesses and blogs.

We firmly believe our raw chef certification program is the best in the country at the most reasonable price available.  We look forward to working with you to help you achieve the confidence you need to successfully teach others about raw living foods and to operate your own raw food business.

We guarantee you’ll remember this special weekend for the rest of your life. Contact us today and reserve your space!  It’s $695 for a private room and $495 for a shared room. Call us at 866-426-1213 or e-mail us at info@creativehealthinstitute.com.

 

CHI Graduates its first ADVANCED Raw Chef Level 1 Class

February went out like a lion at the Creative Health Institute with the completion of our first Advanced Raw Chef Level One class. The creative energy was off the chart. And the food these students made was just delicious.

It had been shaping into a long-cold winter in Michigan and we thought we needed to do something special to make our raw chef programs even more amazing than they’ve been in the past. Then an ice storm hit and we were without power, phones or Internet for three days.  We almost had to call off the Raw Chef 1 Weekend that was scheduled to begin February 25. But what doesn’t kill us, makes us stronger, right?!

So when our lights came on early Wednesday morning our program director had an epiphany of sorts: why not just turn it up a notch? After all, we have the talent in our kitchen right now. We could do it, he dreamed. And my goodness, we really did! Our raw chef level one students who arrived for the February 25 to 27 program received more hands on training than most raw chef students receive in a level two training program.

I think we can pretty safely say that out of a cold and icy February, something spectacular has been born. From now on we are calling our Raw Chef Level 1 Weekend Program our “Advanced” Raw Chef Level 1 program. Students will continue to get a high level of hands on experience and instruction — enjoying such amazing recipes as raw bacon and pancakes, raw brownies, raw sweet potato soup, raw corn chowder, amazing varieties of kale chips and dozens of other fantastic recipes created by Creative Health Institute staff and interns.

Here’s what some of our graduates had to say about the Advanced Raw Chef Level 1 experience:

“Excellent class. There is nothing like the intrinsic value this food brings to your life, health and well being.” ~ Mark

“There was a wonderful variety of foods that I learned to prepare. The class taught me how to create good and amazing live food. There were great tips on how to use the knives, seasonings and sprouts! I believe my favorite thing was all the hands on — actually tackling the recipes myself. Also, having the ability to ask questions directly to a Master Chef! I made good friends, found like-minded people as well as encouragement. You can’t get any better than that!”

~ Juliane

“There is a very inviting and family-like environment here at CHI, caring individuals who want to help us heal physically, mentally and spiritually. CHI is a community not an institute and they extend their love and knowledge to everyone… Even after this experience, I know that I have become a part of this family and I am ever so grateful and forever changed.” ~ Christine

***


Our next Advanced Raw Chef Level 1 Class starts April 29. Call or e-mail us today to reserve your place. info@creativehealthinstitute.com or 866-426-1213

Special Offer: Attened Our Raw Chef Level 1 And Get A FREE Alissa Cohen Certification $125 Value

  

We’re so excited about our new Advanced Raw Chef classes at The Creative Health Institute we’re offering students who sign up  for a free Level 1 Alissa Cohen certification in addition to our own nationally recognized CHI Raw Chef 1 certification. This extra free certification from the woman who made raw gourmet  food preparation simple enough for everyone to understand has a $125 value.

The classes are monthly and spaces are filling up quickly so call us today at 866-426-1213 or register online at http://www.creativehealthinstitute.com/raw_chef.html. Our  Special for the Chef 1 class enables you to receive both certifications for $495 (or $695 if you request a private room). The Alissa Cohen Raw Chef 1 Certification will give you name recognition that has clout anywhere you travel in the world. The Raw Chef 1 certification through the Creative Health Institute gives you more hands-on classroom and kitchen experience thanany other raw chef level 1 certification program in the United States.

You’ll stay at the Creative Health Institute  and experience our wonderful raw living foods lifestyle and all it has to offer including Russian banya, rural midwestern hospitality and wonderful raw living meals — many of which you will help to prepare.

BobbyMorgan, Creative Health Center’s master  raw chef, education and program director, says he’s especially proud of how in-depth our program is. He’s also proud that we use living sprouts in almost every recipe for our  raw chef level one and level two programs.

“We put sprouts in almost everything,” said Bobby, who continues to keep himself free of  cancer by following the Ann Wigmore living foods program. “They’re even in the chocolate syrup.”

~ Peace and Love to you all … from all of us at your favorite living food center.

Call 866.426.1213 for reservations. Raw Chef 1-2-3  – Detox 5 to 10 days – Juice Feast 1-30 days and 21 day diabetes turnaround.

Creative Health Institute

112 West Union City Road

Union City Michigan 49094

30 minutes south of Battle Creek Michigan

 

Because Of Demand Additional Classes Added For 2010 – Raw Chef I, September 24th-26th and Raw Chef II, October 1st -3rd

Please Check Out The New 2011 Schedule – Raw Chef I –

Starts On January 11th, 2011

CHI Raw Chef I: Foundations – Last Level I For 2010

This introductory class helps you build a foundation in preparation of raw gourmet foods. We introduce to you Dr. Ann Wigmore’s raw living lifestyle and then demonstrate how to prepare raw 5-star gourmet dishes. This class is perfect for those who want to introduce friends and family to a raw lifestyle and for students that are interested in working as a raw gourmet chef. Enjoy a 16 hour intensive classroom training, 3 days & 2 nights. Space is limited and classes fill quickly. Register now call 888.221.6623. Testimonials

CHI Raw Chef II: Teacher – Last Level II For 2010

In Raw Chef Level II we step up the training with getting a hand on experience with the raw gourmet dishes. By the end of the course you will be able to teach the level one chef certification to others. Here students are broken up into teams to make raw gourmet dishes. This is a time for you and your team to get your creative juices flowing as we tell you to go off the recipe and test out your own secret ingredients. Step forward and build a raw, living food consulting practice in your community and bring the healing power of our program to others with this 20 hour intensive classroom training, 3 days & 2 nights.

Come for Raw Chef I, stay over for a 5 day detox/rebuild then attend Raw Chef II. Call for Special Discounts that will save you $100.00 off of this great package.

Blessings,

Bobby