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.

 

Bobby’s Special – CHI SEED CHEESE RECIPES

Sunny Pumpkin Seed Cheese

• 1C sunflower seeds

• 1C pumpkin seeds

• 1 small red bell pepper

• 1T Italian herbs

• 1t Celtic sea salt

• ¼ cup or less water – this is just for easy blending

• 1/8 cup rejuvelac

Step One –

1. Place pumpkin and sunflower seeds into a jar.

2. Add pure water, filling the jar.

3. Soak overnight and strain out water.

4. Rinse until the water runs clear.

5. Blend in Vitamix or other high speed blender with as little water as possible, just so you can blend the seeds, rejuvelac, sea salt and herbs.

6. Pour into 1 quart jar.

7. Cover with a sprout lid or cheese cloth.

8. Let sit for up to 24 hours. (to ferment)

Step Two –

1. Mid way through fermentation of the cheese turn it upside down at a 45 degree angle and let the whey drain into a small bowl with sprout lid or cheese cloth secured.

2. This will drain out the whey and the curds will remain in the jar, becoming firm like cheese.

3. Place upside down in the refrigerator to stop further fermentation for one day.

4. Discard the bowl of liquid “whey”.

5. You can spoon the cheese out of jar OR strain the cheese “curds” through a nut milk bag or fine cheese cloth.

6. Press & form the cheese into a square and cut into slices.

7. Last for 7 days in the refrigerator

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Parmesan Seed Cheese – Great on Salads and in Soup

• 1C sunflower seeds

• 1C pumpkin seeds

• 1/2C sesame seeds

• 1/2C of nutritional yeast

• 1t turmeric

• 1/8C lemon juice

• 1t Celtic sea salt

• ¼ cup or less of spring water

• 1/8 cup of rejuvelac

1. Place seeds into a 1 quart jar.

2. Add purified water, filling the jar.

3. Soak overnight and strain out liquid.

4. Blend in Vitamix or food other blender with just enough water to blend seeds smooth.

5. Add in nutritional yeast, sea salt, lemon, rejuvelac and tumeric

6. Let sit cover on counter top for 4 hours

7. Place onto a dehydrator sheet and leave in dehydrator on med-low for 30 hours or until dry enough to break into pieces.

8. Store in a glass jar in a cool place.

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Wonderfully Wild Green Cheese

Use the sunny pumpkin cheese recipe, but take out the red bell pepper and add:

• 1/4C finely chopped wild comfrey leaves

• 1/8C finely chopped dandelion greens

• 1/4t dulse flakes

• ¼t ground kelp

• Or substitute any of your favorite wild edible greens for this recipe.

Creative Health Institute, is dedicated to providing our students and guests with the best raw living food education possible and the most amazing foods and recipes in the world.

Be Blessed,

Robert “Bobby ” Morgan

Creative Health Institute

Union City, Michigan

866.426.1213

Learning to Live the Robust Raw Life

 

Ann Hartenbach of Winneconne Wisconsin had a gentle epiphany on Thursday after breakfast.

It was the day something shifted inside Ann, who has lost 18 pounds since arriving at Creative Health Institute May 1. Following the 10-Day-Detox Program she participated in, Ann became an intern. And this week she’s been getting experience preparing food in our raw kitchen.

She had been through detox programs at CHI in the past and reaped emotional, spiritual and physical rewards from them.  The 10-Day Detox she went through this month was extremely beneficial, too. But the experience she has been gaining behind the scenes in the kitchen since her internship began is really what’s helping Ann take her raw living foods lifestyle to another level.

“The kitchen supervisors create confidence and show how easy the lifestyle can be,” Ann said. “I feel I can go home now and know  what to buy and how long to keep it.”

Ann’s new-found confidence in the kitchen helped her to look at a bowl of leftover oatmeal from breakfast and see a future batch of oatmeal cookies. Before long, Ann was mixing together ingredients from an oatmeal cookie recipe developed for Creative Health Institutes own Master Chef and creator of the Raw Chef Level 1 Certification Class, Bobby Morgan.

Her cookies were a huge hit and other interns were eating them right out of the dehydrator.

It was her first batch of raw cookies. Now that she realizes it’s just as simple to make raw cookies as it is to make baked cookies, Ann expects to be doing quite a bit of “un”baking.

Ann recommends the CHI internship program for budding raw foodists who want to learn more at an accelerated pace.

And for those who can’t commit three months for an internship, she still recommends  the 10-Day Detox program.

“The detox is more than just losing weight. It clears toxins leaving you with a clear head and lighter feeling, ” Ann said.

She is so grateful for all she is learning at Creative Health Institute — and for her new confidence to continue the lifestyle when she returns home.

“Good tasting healthy food is in abundance,” Ann said. “Healthy food does not have to be without flare, spice and richness.”

Bobby’s Really Rawsome Oatmeal Cookies ©

  • 2 cups oats
  • 1/2 cup dates
  • 1/2 cup dried raisins
  • 1/2 cup raw walnuts coarsely chopped
  • ¼ cup of raw agave or honey
  • 2 apples grated
  • ½ cup of macadamia nuts finely ground- (leave out a dozen to chunk up and put in the batter)
  • ½ cup cashew nuts finely ground – (leave out a dozen to chunk up and put in the batter)
  • ½ teaspoon of sea salt
  • 1 teaspoon of vanilla

Place oats  in a food processor and pulse two short bursts. If you don’t have a food processor, use a blender. Transfer the oats to a mixing bowl and add the dates, raisins, walnuts agave or honey and apples and mix the batter well. Set aside.

Robert (Bobby) Morgan

Master Raw Chef

Creative Health Institute

 

 

 

Angelina Rocks the Raw Snacks

We hope you’ll enjoy this post from our talented intern from Chicago, Angelina

At first, I didn’t think that Creative Health Institute could benefit someone like me. I’ve graduated culinary school, eaten healthy and stayed active most of my life, and don’t have any life threatening ailments. But then I decided to open up my eyes and mind and take a visit to check it out. I had a friend that was taking the internship program, and she wanted me to check it out because she thought it would be great for me. Once I visited the place, it didn’t take long for me to hear that voice within myself letting me know that Creative Health Institute was definitely along my path, and that I needed to go there right now. It also didn’t take long for Creative Health Institute to change my life for the better and really show me things from a new perspective.

Graduating culinary school taught me a lot about food in the cooked world; I really got into food science and more advanced skills towards the end of my degree. When I became an intern here and started working in the kitchen, I immediately began to translate the knowledge that I had learned in the cooked food world to the uncooked world, and applied the food science to everything like a chemistry experiment. The institute really allows you to be creative in the kitchen as an intern, and that’s where everything really came to life. When I started to crave different foods, like potato chips and snacks, I started coming up with recipes that would taste exactly like the food that I was craving. I wanted it to be a healthy snack and tasty; in comparison to the nutritionally bankrupt snacks that I was caving into before adopting the raw food lifestyle. I came up with kale chip flavors that tasted exactly like commercial potato chips, my favorite flavor that turned out was a sour cream and onion-they tasted exactly like the sour cream and onion potato chip I was craving! After playing with other kale chip flavors I then played around with unique flavors for sweet potato chips, and came up with an amazing onion crisp recipe. Before I knew it, I was coming up with all of these different flavor variations for snacks that satiated all my cravings for junk food, in a healthy tasty way.

My whole world became literally alive (lot’s of sprouts!) and my mind transformed. I had a blast experimenting with recipes in the kitchen trying to come up with a way to really capture the flavor and texture of cheeses; to try to take on the challenge to create something that would satiate my craving for bread, and the like. I came up with a falafel recipe that tasted so fresh and was out of this world. But most importantly, this really has been a journey. I really felt guided here, and then once I was here things started clicking: I was experimenting in the kitchen and having fun with food science while watching the dramatic bodily changes from within. Being out here in nature has been amazing and challenged my spiritual growth in positive ways. Originally, I didn’t think that Creative Health Institute could do so much for me, but the journey has been amazing, and I have only begun! I am really having fun playing with flavor ratios and creating solid recipes, you should check some of my recipes out and give them a try, and allow your taste buds to be excited with the fresh flavors. I can’t tell you how much fun it has been exploring the world of raw, and realizing how vast the creative horizons can really be.

Paige’s Nut-Free Lemon Cheesecake

 

Paige Brummett, a recent intern at Creative Health Institute, is especially gifted at developing raw desserts that are allergen- and agave- free. This delicious nut-free lemon cheesecake is a perfect example of her kitchen talent.

 

Equipment you will need
Food Processor
High speed Blender (Ex. Blend Tec or Vita Mix)
Spring Form Pan or Pie Pan
Optional: Dehydrator

Ingredients for Crust
2 Cups Coconut Flour
Lemon zest of 3 Lemons
1/2 Cup Lemon Juice
5 Drops Lemon Essential Oil
1 1/2 cups Raw Honey
Pinch of Himalayan Salt

Directions

1. Blend all ingredients together in a food processor until dough-like consistency.
2. Spread a thin layer of crust into the bottom of a spring-form or pie pan.
3. Optional: Dehydrate crust at 110 degrees for 2 hours (this will make the crust crunchy)

Ingredients for Filling

4 coconuts of young coconut meat (you can get the coconuts at Whole Foods or an Asian Market).
1/2 Cup of coconut water.
1 1/2 cups of raw honey.
1 Cup melted coconut oil (melt in a dehydrator or put jar in hot water).
3/4 Cup lemon juice
10 drops lemon essential oil

Directions
1. Blend all ingredients in a high-speed blender until really smooth and creamy.
2. Pour filling on top of crust.
3. Put in the freezer for 2 hours until the coconut oil solidifies.
4. Take out and ENJOY every bite of pure love!

 

 

 

Thai Dipping Sauce & Nori Rolls

Thai Dipping Sauce

This Combo Is Rawmazing!

 
Thai Dipping Sauce
THAI DIPPING SAUCE 

Serves Four

EQUIPMENT: Blender

ORGANIC INGREDIENTS

  • ½ bag hemp seeds, soaked 2 hours
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 1 tablespoon ginger juice
  • ½ cup water or Rejuvelac
  • 2 tablespoons raw, apple cider vinegar
  • ¼ cup sesame oil
  • 2 large handfuls fresh basil

DIRECTIONS: Blend everything to taste   Add sesame oil and basil last – Serve with Nori Rolls or other Asian dishes.

 
 

NORI ROLLS – ASIAN ROLLS

    

  

 
 

FOR THE RAWMAZING CHI RECIPE CLICK HERE

 

Wishing all our friends the best year ever!

 

 

Robert “Bobby” Morgan

 

 

Director

 

 

Creative Health Institute

 

 

Rawsome “grilled” cheese sandwiches with tomato-basil soup

Our creative Chicagoland interns Angelina Andriacchi and  Benjamin Eidenberg have been having a ton of the fun in the Creative Health Institute kitchen for the past month or so.   One week they got a hankering for grilled cheese sandwiches and tomato soup and they developed a rawlicious grilled cheese and tomato basil soup feast for us. My 5-year-old niece happened to be visiting that evening and she gave the recipes the thumbs up, too. I love the grilled cheese sandwiches. The bread has a wonderful garlic flavor. But I have to say, I loved the soup even more. This tomato-basil soup is one of the very best raw soups I’ve ever eaten. Good job Angelina and Ben. I really hope our blog followers enjoy these recipes as much as we have.

~ Patty

Creamy Tomato Basil Soup

Ingredients:

1 Cup Soaked Cashews

4 pints ripe cherry tomatoes

½ cup alfalfa sprouts

½ cup sundried tomatoes, rehydrated (use the water used to rehydrate tomatoes in soup)

1 ½ bunch basil (if you get two bunches save the other half and use as garnish)

½ bunch cilantro

1 lemon, juiced

½ red onion

½ red bell pepper

3 cloves pressed garlic

2 stalks celery

1 avocado

1 tablespoon ground flax

1 tablespoon salt (may need more to taste)

1 ½ teaspoon cumin

1 teaspoon paprika

Preparation:

Place as many ingredients as you can in blender. You will have to make several blenders to make the soup, and as you fill each blender add about 2 cups of water. You can add however much water depending on the thickness level that you desire. Once you have made a full bowl of the soup, taste the soup and add more salt, basil, lemon or other seasonings depending on what you think it needs. Place in the dehydrator to warm till time for service. You can garnish the soup with some dehydrated tomatoes and fresh chopped basil. Bon Appetite!

I Can’t Believe It’s Not Bread!  Onion and Rosemary Oat Bread

4 cups Soaked Oats (we used leftover CHI oatmeal!)

2 Cups Milled Brown Flax (grind it up so that the seed is broken, but not completely flour)

1 Cup Rejuvelac

¼ Cup Nutritional Yeast

1 red onion

2 teaspoons salt

1 teaspoon garlic powder

1 tablespoon ground rosemary

1 teaspoon dill

¼ cup water

Preparation:

In food processor, blend the oats, flax and rejuvelac. Set aside in a bowl. Then take ½ of the red onion, nutritional yeast, salt, garlic powder, rosemary, dill, and water and place into a food processor and blend. Combine those ingredients in with the oats and flax. Take the other half of the red onion and chop it to a small dice and mix the onion into the dough. Spread out the dough on dehydrator sheets, and dehydrate at 130 for one hour (to sweat the bread)  and then reduce the temperature to 110 and dehydrate until most of the moisture is gone.  You want to have some moisture still or else it will turn into toast (or crackers!). Be sure to flip the bread about half way through so as to dehydrate evenly. Once you flip the bread, sprinkle a little extra rosemary and press onto the bread for garnish. Bon Appetite!

I Can’t Believe It’s Not Butter Garlic Butter!!!  It really does taste like butter!

Ingredients:

I Cup Coconut Oil (warmed in dehydrator)

¼ – ½ Cup Ground Golden Flax Flour

1 Tablespoon Salt

1 Tablespoon Turmeric

1 ½ Tablespoon Garlic Powder (you can used fresh pressed if you can handle the punch!)

1 ½ teaspoon White Onion Powder

1 ½ teaspoon yellow mustard

Whisk all of the ingredients except the flax together. Once everything is incorporated add the flax. Adjust seasonings with salt and garlic to taste. Because the coconut oil has been warmed in the dehydrator, the consistency will originate like melted butter. Place the butter in the fridge to allow it to set (thicken up) and mix periodically so that the flax will stay evenly mixed throughout. The butter can set in the fridge as quickly as 15 minutes and will be knife spreadable. You can control the consistency of the butter by placing it in the fridge and dehydrator to make it as malleable as you need to work with.