CHI Potluck a Success! Great Recipes Shared

We had a wonderful potluck dinner at Creative Health Institute Friday night, thanks to our friends Ellen and Mike from Foods Alive who organized it through their northern Indiana meetup group.  About 50 people attended and some traveled from as far away as Ann Arbor or Lansing while others came from local areas such as Union City, Coldwater and Homer.

After Dinner guests enjoyed a laughter class by veteran raw living food teacher Hiawatha Cromer of Grand Rapids followed by a tour of our Grow Room — the building  in which our wheatgrass and sprouts are grown.

The event was a great success and we hope to have another potluck at Creative Health Institute sometime this summer.

Please enjoy a few photographs from the event — as well as two great recipes for dishes that were shared at the potluck. For a more comprehensive list of recipes from the potluck, please click HERE.

Rawlicious Graham Crackers  (CHI recipe)


  • 1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours).
  • ¼ cup olive oil
  • 2/3 cup carrot pulp
  • 2/3 cup soaked flax seeds
  • ¼ cup water
  • ½ cup agave Cinnamon to taste


  1. In blender, combine groats, olive oil, carrot pulp, flax seeds and  water; Scrape side often using a spoon or rubber spatula.
  2. Cover dehydrator tray with Teflex or parchment paper.
  3. Spread the dough mixture out on dehydrator tray; ·You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
  4. Dehydrate the cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
  5. Transfer the cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry.   Brush agave on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours. Store in sealed plastic bag and keep on the counter. ***these are great served with CASHEW CREAM (Frosting)!

Cashew Cream (Frosting) (Prepared by Brenda Bruner)

  • ¾ cup raw cashews or walnuts (I used cashews)
  • ½ cup fresh orange juice
  • 2 large medjool dates
  • Vanilla if desired.


  1. Soak nuts in water for two hours and drain and rinse.
  2. Place nuts in food the processor and process until very fine.
  3. Add processed  cashews and other ingredients to a vita mix blender and blend until smooth.  You might like to use a whole piece of orange instead of just the juice because it gives a good taste. This is a delicious frosting and it is great between two of the “graham crackers”!

CHI Almond Joy Bars – So Sweet, Naturally



  • 4 cups water
  • 3 lbs dates (6 cups in blender)
  • 1 pinch of salt
  • 4 caps of almond extract
  • 1/3 cup coconut oil (melted in dehydrator)
  • 3 Tbsp cacao butter (melted in dehydrator)

Shred coconut and put in large bowl. Add date mixture and mix in oil.

Chocolate Topping:

  • 1 cup coconut oil (melted)
  • 2 cups cacao butter
  • 1 cup cacao powder
  • 1/2 cup carob powder
  • 2 cups palm sugar (or you could use dates)
  • raw almonds that have been sprouted and dehydrated

Directions for topping:  Mix together all ingredients except for the nuts. Save nuts.

Directions for assembling the bars:  Form coconut mixture into bars. Press almonds onto the top of bars. Drizzle chocolate sauce over top of bars. Refrigerate for two hours.


Paige’s Flax Seed Brownies


Paige Brummett, creator of this fantastic brownie recipe, interned at Creative Health Institute and showed us her special talent for developing allergen- and agave-free desserts. We love you, Paige!!! :-).

Equipment you will need
Food Processor
High Speed Blender or Coffee Grinder
Optional: Dehydrator

2 cups Coconut water
20 Dates
1 Tbsp Vanilla powder
3/4 cup Cacao Powder
3/4  cup Carob Powder
1/2 cup melted Coconut Oil (melt in dehydrator or put jar in hot water)
1/2 cup melted Cacao Butter (same as above)
2 cups Ground Golden Flax (Grind whole flax seed in a high-speed blender or coffee grinder)

1. Blend all ingredients (except for golden flax) in a food processor until creamy.
2. Combine all ingredients together in a big bowl and mix until dough-like consistancy.
3. Spread batter into a baking dish and dehydrate or refrigerate for 2 hours.
4. ENJOY every bite of pure love!



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. or 866-426-1213

Fenugreek Chocolate Strawberry Heart

This fast and delicious desert is healthy and fun to make. My assistant Patty Maher, came up with this great recipe last Valentines Day, and it was a smashing hit with everyone here at Creative Health Institute (CHI). I think it would make a fun party dish for New Years Eve. 

Fenugreek Chocolate Strawberry Heart

(It’s soooo simple  and pretty; you’ll want to kiss yourself!)

Although this tasty heart was inspired by St. Valentine’s Day, I hope you’ll feel free to enjoy it anytime you want to bring a little more love to your family or friends. xoxox ~ Patty


2 cartons of organic strawberries

2 organic apples (granny smith might be especially nice but I didn’t have them)

2 cups raw organic cacao powder OR carob

1  1/2 cups sprouted fenugreek (We have been keeping sprouted fenugreek on and every day for the past few months, so it happens to have been handy to use.  Lucky for this dessert, the addition of fenugreek gave it a fresh, earthy taste. We’ve been keeping sprouted fenugreek on hand because it has antiviral properties and it’s great for balancing hormones and women’s health. I love it in salad’s too. So sprout some fenugreek. You’ll enjoy it. Otherwise, use whatever sprouts you happen to have handy).

1  cup raw agave (or if you prefer not to use agave, use a cup of date paste and be prepared to dilute with room temperature  purified water).

A bit of room temperature purified water to get it to the consistency you prefer.


Wash and prepare the fruit. Take the stems off  the strawberries and slice the applies into wedges. Place the strawberries in the shape of a heart on a pretty serving plate. Fill in the inside of the heart with apple slices.

Put remaining ingredients in the blender and blend until smooth, adding  purified water until it is at a good consistency for drizzling and dipping. Drizzle chocolate over the fruit. Put remaining chocolate sauce in pretty serving bowls to set next to the large plate. Serve with a pretty bowl of toothpicks.


Our Raw Chef classes have been especially wonderful! The next Raw Chef Level 1 Certification class is  January. 15th, 2012. Theres still a couple spaces available. For more information, contact us at 866-426-1213 or

Love and blessings,


Master Chef and Health Education Director

Creative Health Institute (CHI)

Robert Morgan serves as the leader of all raw food chef classes at CHIand resides in Union City, Michigan




Serves 10 (small slices due to RICHNESS)
EQUIPMENT NEEDED:  Food processor, blender, spring form pan (9″ is ideal)
Ø            1 ¾ cup almonds
Ø            6 tablespoons cacao powder
Ø            5 – 6 dates (or 3 ½ oz. date paste)
Ø            1 teaspoon pure, non-alcoholic vanilla extract
Ø            1/8 teaspoon Celtic or Himalayan salt
1.            Soak almonds overnight and drain.
2.            To make date paste, cover dates with filtered water and soak for 4 hours, process in food processor until smooth.
3.            Process all ingredients in food processor.
4.            Lightly grease bottom and sides of spring form pan with extra virgin coconut oil.
5.            Press mixture into bottom of spring form pan (not on sides).
6.            Cover and chill, if desired.
Ø            3 cups cashews
Ø            2 cups almond milk
Ø            3 tablespoons fresh lemon juice
Ø            1 cup cacao nibs
Ø            ¾ cup agave
Ø            4 tablespoons pure, non-alcoholic vanilla extract
Ø            ¼ teaspoon Celtic or Himalayan salt
Ø            3 tablespoons lecithin
Ø            ½ cup cacao butter
Ø            ¼ cup coconut oil
1.            Soak cashews in filtered water for 30 minutes and drain.
2.            Soak cacao nibs in filtered water for 30 minutes and drain.
 3.            Using blender, blend all ingredients except coconut oil and lecithin, until smooth and creamy.
4.            Add lecithin and melted coconut oil, blending until well incorporated.
5.            Pour onto crust-filled pan.
6.            Cover and chill overnight.
7.            Remove from spring form.
8.            Garnish with seasonal fruit and serve.


Serves 20 (extra small slices due to RICHNESS)

EQUIPMENT NEEDED:  Food processor, blender, spring form pan (9″ is ideal)



Ø            2 cups pecans
Ø            ¼ cup flaked coconut
Ø            1/8 cup cacao powder
Ø            6 – 8 Medjool dates, pitted and cut in half to assure removal of pits
Ø            ¼ teaspoon pure, non-alcoholic vanilla extract
Ø            ¼ cup raw agave


1.            Process crust ingredients in food processor.
2.            Lightly grease bottom and sides of spring form pan with extra virgin coconut oil.
3.            Press mixture into bottom of spring form pan (not on sides).
4.            Cover and chill, if desired.


Ø            ¼ cup of cacao nibs
Ø            1 ¾ cup raw agave
Ø            6 cups of cashews
Ø            1 cup cacao powder
Ø            1 ½ cups pecans
Ø            ½ teaspoon Celtic or Himalayan salt
Ø            5/8 cup lemon juice
Ø            1 teaspoon pure, non-alcoholic vanilla extract
Ø            2 tablespoons lecithin granules (a fat emulsifier)
Ø            1 cup of coconut oil


1.            Soak cacao nibs in ¼ cup agave, cover and set aside.
2.            Soak cashews in filtered water for 30 minutes, drain and set aside.
3.            Process pecans in food processor and add lemon juice, until smooth.
4.            Add enough filtered water to equal 1-½ cups.
5.            Add rest of agave (1-½ cups), vanilla and process again.  It will be very thick.
6.            In blender, add cashews, cacao, lecithin, coconut oil and salt, blending until super smooth.
7.            Mix in by hand cacao nibs and agave mixture.
8.            Pour on top of crust.
9.            Cover and refrigerate overnight.
10.       Remove from spring form pan.
11.          Garnish with pecan halves and slices, fanned strawberries, and serve