Dairy and Gluten Free Coconut Yogurt

Ingredients Instruction

  1. 4 cups young baby coconut meat – You can buy young baby coconuts at most Asian markets. These are sometimes called Thai Coconuts
  2.  1 1/2 cups of  the baby coconut water –  You can enjoy drinking the remaining coconut water leftover from opening your coconuts
  3. 1/4 cup of rejuvelac – If you do not have rejuvelac break open 2-3 pro-biotic capsules and use them in-place of the rejuvelac
  • Put all your ingredients in to your blender and blend till smooth, usually about 1 minute at high speed.
  • Pour in to a bowl and place in your dehydrator. Set you temp to 105 degrees and set your time for 4 hours, or until the mixture has the fluffy  texture of homemade yogurt. You can alway set the mixture outside if its warm or in the oven at 200 degrees with the door cracked.

Refrigerate for 2 hours, then enjoy alone or with your favorite fruit or berries.  Blending in your fruit or berries creates amazing fruit smoothies.  I promise, once you make your own vegan coconut yogurt you will not go back to dairy based yogurts.

Coconut Yogurt Benefits

  • Gluten-free
  • Sugar-free
  • Vegan
  • Paleo
  • Fermented live cultures
  • Aids digestive health.
  • Protects from infections 
  • May reduce the risk for colon cancer 
  • Lowers serum cholesterol
  • Good source of minerals, vitamins, dietary fiber
  • Enhances the immune system providing up regulated protection from certain viruses and bacteria.

If you would like more information on probiotic foods, email me and I will send you more information.

Happy 4th of July. Sending Love and Blessings,


Dr. Bobby’s Rockin Raw Vegan Pizza

This is my favorite raw vegan pizza recipe. I have simpler pizza recipes, but this one is guaranteed to rock your world. Worth the time and effort. Make extras and freeze them. Blessings, Bobby

PIZZA – Recipe includes crust, sauce’s , cheeses, toppings and 

EQUIPMENT NEEDED: food processor
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
1 ½ cups sprouted buckwheat groats 
(soaked for 20 minutes)
2/3 cup carrot pulp 
2/3 cup soaked flax seeds 
¼ cup olive oil 
¼ cup water or Rejuvelac 
1. In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac. 
2. Blend using a spoon or rubber scraper to mix occasionally.
3. On a dehydrator tray covered with Teflex or parchment paper spread mixture out. 
4. Use wet hands to spread the mixture evenly.
5. Dehydrate the crust at full heat for 1 hour, then 
6. Decrease to 110 degrees for 7- 8 hours.
7. Transfer crust to a mesh dehydrator tray 
8. Dry for 10 -12 hours checking occasionally to see if it is fully dry.

[Can make up to two days before use]
10 Macadamia nuts
½ cup sprouted sunflower seeds
½ teaspoon dill seeds
1 teaspoon sea salt
1 clove of garlic
½ lemon, juice of (or raw apple cider vinegar)
¼ cup of Rejuvelac

1. Soak Macadamia nuts overnight
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours
3. Blend all ingredients adding Rejuvelac to get the desired consistency
4. Place in a cheesecloth or a sprout bag for 24 hours to age. Then refrigerate. 

4 tomatoes 
¼ cup of alfalfa sprouts
1 teaspoon minced garlic
4 dates or 2 T of raw agave
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Sea salt to taste
1 cup of warm water or Rejuvelac (110 -115 degrees)

Blend and let sit for 30 minutes before putting sauce on the pizza. 
Make sure you put cheese on first. 

VEGETABLE TOPPINGS: dice or slice; and sprinkle on
Alfalfa sprouts
Dehydrated arroz con frito (seasoned cauliflower)
Fresh basil
Fresh & dehydrated bell peppers: red or yellow
Jalapeño peppers
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini
Jalapeño peppers
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini

Creative Health Institute, December 2009
Serves Six
Make rejuvelac ahead so it will be ready to use.
Cheese recipe takes two days to ferment before serving.

EQUIPMENT NEEDED: cheese cloth, food processor
10 Macadamia nuts, soaked
1/2 cup sprouted sunflower seeds, hulled
½ teaspoon dill seeds
½ teaspoon sea salt
1 clove garlic
¼ cup lemon juice. (use raw apple cider vinegar, if preferred)
¼ cup of Rejuvelac

1. Soak Macadamia nuts overnight;
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours;
3. Blend all ingredients, adding Rejuvelac to get desired creamy consistency;
4. Strain through a cheese cloth, and drain. 
5. Place in a cheese cloth or a sprout bag for 24-48 hours to ferment; drain periodically.
6. Then refrigerate or serve.

Creative Health Institute


1 ¼ cups cashews, soaked overnight (at least 4-6 hours)
¼ cup alfalfa sprouts
2 cloves garlic
2 tablespoons pine nuts
1 ½ tablespoons lemon juice
1 ½ cups basil
Mix all in a food processor or blender and add water or rejuvelac – just enough to make the desired consistency

1. Blend all marinade ingredients together in blender;
2. Pour over mushrooms and marinate for approximately 10 minutes or more;
3. While marinating, make pesto;
4. Fill each mushroom with pesto. 
5. Put in dehydrator at 105° till dinner-time.

Take out, serve, and enjoy warm! Love and blessings, Bobby

Raw Vegan Cool and Creamy Smoked Red Pepper Cashew Dip Recipe

This creamy red pepper cashew dip recipe only takes about 10 minutes to make.Its dairy free and is will become one of your favorite appetisers. It so delicious it’s hard to believe you’re eating a highly nutritious treat.

Requires blender or food processor.

Time: 10 minutes


  • 3 cups of cashews (soak the cashews for 4 hours before using)
  • 1 1/2 cups of  almond milk (or your favorite seed, nut or grain milk)
  • 1 large red pepper
  • 1/2 cup of nutritional yeast
  • 1/4 cup diced sweet onion
  • 3 tablespoons of plementos or roasted red pepper (optional)
  • 2 cloves garlic (you may substitute garlic powder to taste, if you wish)
  • 2 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper (optional bourbon flavored smoked pepper)
  • 1/4 teaspoon chili powder


  1. Place all the ingredients except the plementos, roasted red pepper and chili powder into the blender or food processor.
  2. Mix until smooth.
  3. Add more almond milk as needed to give the dip the creamy consistency that you like.
  4. Stir in the plementos or roasted red pepper and chili powder or use them as a garnish on the dip.

Wishing everyone the healthiest and happiest of summers. Bobby

Happy 4th of July Raw Cherry Pie

This Raw Vegan Cherry Pie Will Be The Hit Of Your 4th Of July Picnic. Easy To Make And Best OF All No Baking.

Easy To Make 4th of July Raw Vegan Cherry Pie

Time: 30 minutes to prepare
Equipment: Food Processor or Blender. (Coffee Grinder Optional)

  • Filling
  • 6 cups pitted raw cherries
  • 1/4 cup fresh juiced lemon
  • 1/2 cup coconut nectar or grade B maple syrup
  • 2 tablespoons Irish Moss (optional it sets the pie up without freezing)
  • Crust
  • 1 cup. dates soaked in
  • 1/2 cup coconut water (regular water will do in a pinch)
  • 1/2 cup pecans ground (use a food processor and grind to fine consistency)
  • 1 cup raw rolled oats ( flash process oats in the food processor)
  • 3 tablespoons coconut oil softened
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon sea salt Salt to taste-

Equipment: Bowl, Food Processor, Pie Plate, Stirring Utensils

First, prepare the crust.

  1. Process the soaked dates to a paste using the food processor.
    Add the processed pecans, raw rolled oats, softened coconut oil, cinnamon, and salt.
  2. Mix well.
  3. Press the dough into the pie plate. (oil the pie plate with coconut oil) Place in the pie plate into your freezer for 1 hour, so it sets up.

Second, prepare the filling.

  1. Place 3 cups of the cherries into the food processor along with the Irish Moss and process the cherries until they are in tiny pieces.
  2. Add your sweetener and lemon juice. Check the taste to make sure the sweetness is just right for you.
  3. Add the remaining 3 cups of pitted cherries. Mix in by hand.
  4. Bring out the crust.
  5. Pour the filling into the pie crust.
  6. Place the pie into the refrigerator for 1 hour.

Serve with raw vegan ice cream – If you need an ice cream recipe. Go to the raws deserts category and choose the ice cream you think you will like best.

Happy 4th of July. Bobby

Our World Famous Raw Living Foods No Bake Chocolate Cake & Cashew Cream Frosting

This wonderful raw liviing foods chocolate cake is easy to make and actually tastes as good if not better than a baked flour cake.

EQUIPMENT NEEDED: Food Processor or Blender

Raw Living Food Chocolate Cake With Chocolate Cashew Frosting

– 1 ½ cups raw organic walnuts
– 12 pitted oganic Medjool dates – 1 small organic banana
– 1/4 cup alfalfa sprouts Ooptional living food)
– 1/2 cup unsweetened raw cocoa or raw carob powder – 1 tablespoon organic coconut oil
– 1 tsp pure organic vanilla extract or 2 tsps raw organic vanilla powder – Dash of pure sea salt or Himalayan salt (salt to taste)
– ½ cup fresh raspberries or strawberries (optional)


  1. Fit the food processor with S-blade.
  2. Put walnuts and salt in the food processor and process until finely ground.
  3. Add all the other ingredents.
  4. Process until ingredients are combined and stick together. Add water or Rejuvelac as needed.
  5. Transfer to a plate and form a 5-inch round cake with your hands or with a mold.
  6. Garnish the cake with fresh raspberries or sliced fresh strawberries before serving. Better yet make up a quick cashew cream frosting then garnish the cake.



– 2 cups cashews
– 2 Tablespoon Tahini (optional)
– 12 -15 dates (not soaked)
– 1/8 cup sprouts (alfalfa, mung or red clover)
– 3 teaspoons nonalcoholic, pure organic vanilla extract – 1 teaspoon organic coconut oil – 2 tsps organic maple syrup (optional)
– Water or Rejuvelac – add the liquid slowly as needed to keep the blender going.


  1. Blend everything until very, very smooth – almost fluffy.
  2. Add some raw cacao, and you will swoon.


Add Raw Cacao for Chocolate Frosting

Add Strawberries for Frosting

Add Lemon for Lemon frosting, etc.

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.



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


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.


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


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


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

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

Serves Four



  • 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.








Wishing all our friends the best year ever!



Robert “Bobby” Morgan






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


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


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


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!


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.

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 info@creativehealthinstitute.com.

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

Most Of Us Love New Year’s Eve. It’s a wonderful Time To Reflect & Imagine What Could Be…

It’s a New Year; a Fresh Start!

Now is the perfect opportunity to reflect and re-evaluate life. As we reflect on the past year, we naturally reassess our priorities – those individual behaviors that have been ‘working’ for us as opposed to those that haven’t.

“Happy New Year” offers a collective moment in unison with all of humanity as we come together with mutual desire to create positive change within ourselves, which most definitely creates positive changes in the life forces of our planet as a whole. Each second in which we encourage others to achieve their own objectives we reaffirm our own (and visa versa). Still, change itself is a personal quest.

The great news is, your change is all about you!

As you consider what’s working for you in your life and what isn’t, consider your health. How do you feel right now? Are you eating a diet of raw living foods or one that is high in raw living foods? If you’re eating foods that don’t provide you with the all natural nutrients your body deserves, then you probably notice the difference in how you feel.

January 1, 2011 – Today, I begin nourishing my body and soul.

Now is the time to make your change. Recommit yourself to living your life at the highest level possible. Enjoy the heath and spiritual benefits which go hand-in-hand with making raw living foods a major part of your diet… your health… your life!

Join us on Friday, January 7, 2011

Call today – to reserve your spot in our

Gourmet Chef, Raw Living Food Certification Class

Click here to get more information on the class or to register.

If you already have plans for January 7th, we offer several classes throughout 20011!

Click here to get more information on the class or to register.

We have compiled a new updated list of reasons to incorporate more raw living foods into your diet for 2011. If you have more reasons then leave us a comment and we will add them to our next reasons to eat more raw living foods.

Happy New Years from all of us at CHI.  We send love and blessings.

Some Great Reasons To Eat Raw Living Food

1.      Imagine excess weight and toxins you have built up over the past year, almost magically disappearing from your body, at a rate no other diet can offer.

2.      Imagine never having to count calories again.

3.      Imagine how it feels to not feel tired and to have all of your aches and pains disappear in a matter of a few days.

4.      Imagine jumping out of bed in the morning, greeting and greeting the day feeling absolutely vibrant, joyful and positively excited about who you are and what you will be accomplishing throughout the day.

5.       Imagine feeling the simple joy of being able to breath in-and-out, as your body is now able to take in the nutrients you have been missing and to easily eliminate the toxins which have caused you to become less aware of your higher being.

6.      Imagine starting your morning with 30 minutes of exercise then drinking a delcious Green Smoothie, which invigorates every cell in your body.

7.      Imagine the miracle of having live enzymes helping your body, making it so every food you take in is easily digested, easier to assimilate and  more nourishing to every cell in your body.

8.      Imagine eating food that contains  100% of the enzymes, vitamins, minerals, phyto-nutrients and anti-oxidants that your body needs to reach optimum health.

9.      Imagine eating real food,. Loaded with life giving water and oxygen. Every bite is you eat is filled with the purest water and oxygen available on planet earth.

10.  Imagine being able to have all the protein your body needs and not having to get it by taking another creatures life.

11.  Imagine being a part of a new and loving world where you are playing a major role in preserving our planets echo system.

12.  Imagine having the clarity of mind, body and spirit, so you are once again able to make logical, sound decisions which will enhance your life and the lives of everyone who is in your sphere of influence.

13.  Imagine not having to worry about creating  a toxic environment within your body, which encourages heart disease, cancer or other life threatening illnesses.

14.  Imagine turning back the hands of time as your body repairs itself faster than ever before and your true inner beauty comes to light as you experience the glow that surrounds every person who incorporates this lifestyle.

15.  Imagine your new beautiful self enjoying the vibrancy which enables you to enjoy your life partner at the highest spiritual and physical level possible.

16.  Imagine the looks of amazement on the faces of your friends and family when they see they see how beautiful and vibrant you have become.

17.  Imagine the feeling of knowing you are feeding yourself the most nourishing foods on the planet.

18.  Imagine the knowledge and understanding of life and health you will acquire and be able to share with your friends and family.

19.  Imagine yourself being the person you have always wanted to be.

20.  Imagine our beloved Dr. Ann Wigmore  encouraging you to live a life of abundance and joy, as you hear her say “Living foods create living bodies, dead foods create dead bodies,” and you my dear child are a living body!

Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will. George Bernard Shaw

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Love & Joy Come to You & to You Raw Wassail, too


 Today at the Creative Health Institute we’re celebrating good health, peaceful relationships and winter holidays with a wonderful new recipe for warm raw wassail. We love our raw living food community so much that we just want to lift up our cups and toast to you!

ORGANIC INGREDIENTS –  This Recipe Makes Three gallons

  • 48 apples, juiced
  • 3 whole lemons, juiced
  • 1 orange juiced
  • 1 cup of cranberry juice – (optional)
  • 1/2 cup honey or agave
  • 1/2 cup date water
  • 1 tablespoon Allspice
  • 1 tablespoon Ginger
  • 1 teaspoon Nutmeg
  • 10 cinnamon sticks (or 5 Tbs. ground cinnamon)
  • 10 whole cloves (Save these for floating on top of the Wassail)

Stir together all ingredients accept for the cloves. Divide the wassail up and place enough in your blender bowl to mix the ingredient’s for each batch. Pour each batch into a serving bowl(s) add the cloves, and cinnimon sticks and place  in dehydrator, warm to 115 degrees  then the wassail is ready to serve.

According to Wikipedia the word Wassail refers to several related traditions; first and foremost wassailing is an ancient southern English tradition that is performed with the intention of ensuring a good crop of cider apples for the next year’s harvest. It also refers to both the salute ‘Waes Hail’, the term itself is a contraction of the Middle English phrase wæs hæil, meaning litereally ‘good health’ or ‘be you healthy’ and to the drink of wassail which is a hot mulled cider traditionally drunk as an integral part of the wassail ceremony.

Want to become a raw food chef? We’re offering students who sign up for our first Raw Chef 1 weekend of the New Year 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 class starts January 7 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 center will be closed from Dec. 19 through Jan. 3 for the winter holidays.

Ten Holiday Survival Tips – And A New Healthier You By New Years Day

It’s less than 48 hours till Thanksgiving here in USA and as my dad would say “let the eating begin”.  In our house it was an eating frenzy from Thanksgiving Day till New Years Day.  Oh, there was that tinge of regret for being glutins between Christmas and New Years Day, but that was soon forgotten as the parades and ball games on New Years Day took precedent.   

Here I am entering my 59th year and my thoughts go to… Why can’t the holidays  be a time for celebration? It really is a time for appreciating all the laughter, tears and joy that comes with being human and being thankful for all the special moments in our live, as we celebrate them with  with friends and family.  Unfortunately I spent the first 50 plus years of my life putting thoughts  about eating health on the back burner and every year I gained more weight as I overate, over drank and then complain about all the weight I gained over the holidays.

What if this year we took a break from the holiday feasting . Thanksgiving is upon us and there will be a lot of food, so  enjoy it!! Eat everything you want, ON THANKSGIVING. That does not mean you eat everything you want all weekend. Once Thanksgiving is over, you can reset your focus and begin to concentrating on how you should be eating and exercising between now and Christmas.  You will have a lot to think abut with all the parties, and family gatherings that go hand in hand with the holiday season.

These ten tips will hopefully keep you on track:

  1. Time to go back to your regular eating routine. Eating your regular meals will help your system stay in balance and burn fats and let you use your carbohydrates for energy. Do not skip any meals even if you are planning on a big event at the end of the day. Saving calories for later is basically saying you will overeat later. Saving your calorie intake for later in the day will cause you to gain weight in the long run.
  2. If you know you are going to a holiday party in the evening a couple of hours before going to the party you should grab a healthy small snack made up of some sort of fruit or/and vegetables. Top the snack of with a glass of vegetable juice and you’ll be less likely to eat and drink too much at the event.
  3. Make sure you schedule exercise into your daily routine. Give your time for exercise top priority so your body will be better able to handle the holiday dinners and parties.
  4. When you go to holiday parties, concentrate on being social. It’s a good idea to remember that it’s a lot easier to talk when you do not have food in your mouth. If you do eat try to minimize the sweets and fats by first filling up your plate from the vegetable tray that is usually a part of the festivities.
  5. When you attend a holiday dinner, start out with the salad and try to have your dressing on the side.  Do you best to a vegetarian dinner or ask for a special plate made up of the freshest raw vegetables and fruits possible. If you feel out of place ordering raw food or a vegetarian plate, then order fish.  Stick to broiled, grilled, steamed, roasted or baked entrees.
  6. At holiday parties, take the time to look over the buffet table, when you arrive. This way you are familiar with the food and when you get in line you will be able to make the healthiest choices and because they are healthy, you can come back for seconds.
  7. When you are visiting friends and family bring some of your favorite healthy foods, including fresh organic fruits and vegetables. Many times you will find family and friends who will love to go shopping with you, giving you the opportunity to socialize and to share your knowledge about how to buy the foods that really fuel your body and help to keep a slim waistline…
  8. Sometimes healthy dishes are simply not available. This is a time when you hope you have brought along a healthy snack. If you find yourself empty handed, head for the water, add some lemon and drink the night away. If you do choose to eat make sure you watch your portion sizes, as even small amounts of unhealthy food can play havoc with your metabolism. That being said, eating a little bit of unhealthy food is better than a lot of it.
  9. On the days when there are no festivities, take advantage of these days off and refill your body with living foods. Don’t diet!!! Try to make meals in which at least two thirds of your plate is filled with living foods. Eating this way on the non-event day will enable you to will keep your body healthy and to have better control your appetite.
  10. For many of us alcoholic beverages are standard fare during the holiday season. The problem with alcohol is that it makes it more difficult to make decisions about good food choices, so do your best to not drink any at all. If you do decide to drink try to stick to a glass of wine mixed 50/50 with pure water. Stay healthy and happy.

May this holiday season be the best ever…

Love and Blessings,



  • Holiday Recipes
  • You don’t need to lose weight during the holiday season,  but you sure don’t need to gain it either.   So this year let the fun begin on Thanksgiving,  but let’s leave the excuses behind with the New Year.  See you tomorrow with your 10 tips!



    Mock Holiday Turkey

    Have you gone raw and want to serve a nice Thanksgiving dinner? Here is a nice mock turkey you can serve that I know everyone will love the taste. (I learned to make this mock turkey loaf from
    Alissa Cohen’s book “Living on Living Food”.
    Alissa said her recipe was adopted from
    Leslie Kenton’s book The New Raw Energy.)
    .Difficulty: Moderately Easy
    Instructions.Things You’ll Need:
    1 cup cashews
    1 cup pumpkin seeds
    1/2 cup Brazil nuts
    5 stalks celery
    1 scallion
    1 teaspoon sage
    1 cup cranberries
    Honey to taste

    Pumpkin SeedsObtain One Cup Of Pumpkin Seeds

    I obtain my pumpkin seeds from my local health food store in their bulk section. I bought 1/2 pound of raw hulled Pumpkin Seeds; they were selling for $2.35 per pound, so I spent $1.18 for the Pumpkin Seeds.


    CashewsObtain One Cup Of Cashews

    I obtain my Cashews from my local health food store in their bulk section. I bought 1/2 pound of Cashews; they were selling for $3.35 per pound, so I spent $1.68 for the cashews.


    Brazil NutsObtain One Half Cup Of Brazil Nuts

    I obtain my Brazil Nuts from my local health food store in their bulk section. I bought 1/4 pound of Brazil Nuts; they were selling for $5.55 per pound, so I spent $1.39 for the Brazil Nuts.


    ScallionObtain One Scallion

    I obtain some green onions, from my local health food store, since they didn’t have any scallions. I bought bunch of green onions; they were selling for $.85 per bunch, there were twelve green onions in the bunch, and since I used only one I spent $.07 for the green onion.


    CeleryObtain Five Stalks of Celery

    I obtain my celery from my local health food store, for $1.45. I figure I used one third of it so it cost me $0.48 for the celery.


    SageObtain One Teaspoon Sage

    I used one teaspoon of Rubbed Dalmation Sage, but you can use what you have.


    IngredientsIngredients for the Mock Turkey Loaf

    1 cup cashews
    1 cup pumpkin seeds
    1/2 cup Brazil nuts
    5 stalks celery
    1 scallion
    1 teaspoon sage


    Grind Nuts Until FineGrind Nuts Until Fine

    In a food processor, grind the cashews, pumpkin seeds, Brazil nuts until fine.


    Finely Grounded NutsFinely Grounded Nuts.

    Just a picture to show how finely I grounded the nuts.


    Celery, Scallion, and SageAdd Celery, Scallion, and Sage

    Add celery, scallion, and sage and blend until smooth.


    Blended Mock Turkey LoafBlended Mock Turkey Loaf

    This picture just shows how smooth I blended all the ingredients in the Mock Turkey Loaf.


    Place on a Large PlatePlace on a Large Plate

    I know this is not a large plate. Alissa in her recipe says, “Remove from food processor and place on large plate. Form into a loaf.” Well, my mixture turned out a little wet and I didn’t think it would form into a loaf. So I had this bowl, I had bought from a second hand store for a dollar, which measures 8 1/2 inches long, 5 1/2 inches wide, and 1 1/2 inches tall, and decided to use it.


    Mock Turkey Loaf in a BowlMock Turkey Loaf in a Bowl

    A picture of the Mock Turkey Loaf after I placed it into my bowl.


    Cranberries for the Cranberry SauceCranberries for the Cranberry Sauce

    I bought a pint of cranberries from my local health food store for $2.99. One cup is approx. half the container so it cost $1.49 for the cranberries.


    Honey for the Cranberry SauceHoney for the Cranberry Sauce

    Alissa in her recipe says, “Add honey to taste”. Or you pick your own sweetener.

    NOTE: My wife is the honey freak, I rawly use the stuff. But I get quart containers of it from my barber, who has bees, for $7.00 a quart, approx. three pounds. Or I can use the “Really Raw Honey” which I bought from my local health food store, in a one pound bottle for $9.39, sometimes I get it on save for $7.35 . There are approx. 22 tablespoons per pound, I used four tablespoons, so if I use the store bought honey it cost me $1.70 for the honey. If I use the honey from my barber, then it cost me $0.42 for the honey.


    Ingredients for the Cranberry SauceIngredients for the Cranberry Sauce

    1 cup cranberries
    Honey to taste


    Blend Craberries and HoneyBlend Craberries and Honey

    Blend the cranberries in a blender. Add honey to taste. Blend until Smooth.

    NOTE: I ended up adding four tablespoons of honey and I like my cranberry sauce tart. So start with one tablespoon, then check the sauce taste, if it is not sweet enough then add another tablespoon blend again…

    The only way I could get my cranberry sauce smooth was to add about four tablespoons of water. If I were you, add one tablespoon at a time of water to try to get it smooth.


    Closeup of Cranberry SauceCloseup of Cranberry Sauce.

    I just wanted to show you how smooth my cranberry sauce turned out.

    Spread cranberry sauce over the loaf.


    Finished Mock Turkey LoafFinished Mock Turkey Loaf.

    This Raw Mock Turkey Loaf is ready to place on the table. And it shouldn’t cost you more than $8.00 plus tax to make.

    NOTE: Alissa says,”It has a wonderful flavor”. And boy do I agree!


    This wonderful salsa is always a holiday hit. The bright colors and exotic smells of pineapple and mango mixed together will enliven your holiday party. This dish is wonderful, especially when served with warm raw corn tortilla chips.  It also can be served as chutney at your Thanksgiving or Christmas dinner.

    Happy Holidays,

    Robert Morgan – Bobby

    Master Raw Chef

    Serves Four

    EQUIPMENT NEEDED:  Large bowl


    2 cups diced raw pineapple
    2 cups diced raw mango 
    1/4 red bell pepper 
    1/4 green bell pepper 
    1/4 red onion
    1/4 cup fresh cilantro, finely chopped
    2 limes, juiced
    salt and pepper to taste


    Just stir together, pour into serving dish and enjoy!


    This is one of my favorite eggnog recipes. Its totally raw and really has that creamy smooth texture, with a sweet  spicey aroma that we all love. Enjoy a cup of this wonderful holiday drink and know that you are feeding your body and your soul as you drink it. 

    Happy Holidays,


    Serves Four



    • 1 ½ cup almonds, soaked
    • 4 ½ frozen bananas
    • 8 dates, pits removed
    • ½ teaspoon nutmeg, ground
    • ¼ teaspoon cinnamon, ground
    • ¼ teaspoon vanilla granules
    • ½ teaspoon turmeric
    • ¼ teaspoon salt
    • 3 cups water or Rejuvelac


    1. Make almond milk; (dehydrate residue to make almond flour)
    2. Add remaining ingredients and blend ‘til very, very smooth.
    3. Season to taste.
    4. Serve chilled

    Two Great Raw Living Food Holiday Eggnog Recipes

    Bobby’s Best Holiday Raw Living Eggnog

    • 2 cups almond milk
    • 1 cup pecan milk (see the almond milk recipe)
    • Young Coconut (flesh and 1/2 cup of the water)
    • ½ cup dates (or add raw agave to taste)
    • 1 tsp cinnamon
    • 1 tsp nutmeg
    • 1/2 tsp cloves
    • 1 tsp Buttered Rum Extract ( This small amount gives it the old fashioned eggnog flavor)

    Blend until smooth. Strain through nut milk bag. You can serve this warm or cold. You can serve this warm or cold. If you want it warm, and have a high speed blender, just keep blending until it feels warmer than your hand. Top with a sprinkle of extra nutmeg.& cinnamon

    Bobby’s Quick & Delicious Raw Living Holiday Eggnog Recipe

    • 2  cups almond milk
    • 1/2 cup dates or use agave or other raw sweetener to taste
    • 1 vanilla bean (or use non-alcoholic vanilla extract to taste)
    • 1/2 tsp grated nutmeg
    • 1/4 tsp cinnamon
    • ¼ tsp cloves
    • 1/4 tsp allspice

    Blend until very smooth. If you use dates you can strain the eggnog through a nut milk bag. You can serve this warm or cold. If you want it warm, and have a high speed blender, just keep blending until it feels warmer than your hand. Top with a sprinkle of extra nutmeg.

    APPLE STRUDEL CHEESECAKE – Thanksgiving Will Never Be The Same Without It

    Topped with Apples, Raisins and Vanilla Sauce
    Serves 10 (small slices due to RICHNESS)
    EQUIPMENT NEEDED:  Food processor, blender, spring form pan (9″ is ideal)
    Ø            ½ cup walnuts
    Ø            ½ cup almond meal (leftover from making almond milk)
    Ø            ½ cup dates, with pits removed
    Ø            2 tablespoons filtered water
    Ø            ½ teaspoon cinnamon
    Ø            ½ teaspoon vanilla powder
    Ø            Pinch of Celtic or Himalayan salt
    1.            Soak walnuts for 8 hours and leave out to dry.
    2.            Process walnuts in food processor until a meal forms.
    3.            Add the almond meal, cinnamon, vanilla and salt and process for a few seconds to mix.
    4.            Add the dates and process.
    5.            Lastly, add water and process until a single ball forms.
    6.            Lightly grease bottom and sides of spring form pan with extra virgin coconut oil.
    7.            Press mixture into bottom of spring form pan (not on sides).
    8.            Cover and chill, if desired.
    Ø            1 apple
    Ø            1 teaspoon lemon juice
    Ø            1 ½ cups cashews
    Ø            ½ cup pure apple juice
    Ø            ¼ cup Rejuvelac
    Ø            2 tablespoons almond milk
    Ø            2 tablespoons agave
    Ø            ¼ cup extra-virgin coconut oil
    Ø            ½ tablespoon lemon zest
    Ø            ½ teaspoon cinnamon
    Ø            ½ teaspoon nutmeg
    1.            Soak cashews for 2 hours.
    2.            Core apple and blend with lemon juice in a high speed blender until completely smooth.
    3.            Add rest of ingredients and blend until completely smooth.
    4.            Pour over the crust inside spring form pan and freeze about 1 – 2 hours or place in the fridge overnight to set.
    Ø            2 apples
    Ø            Juice from 1 lemon
    Ø            3 tablespoons raisins
    1.            Slice the apples very thinly – you might want to use a mandoline.
    2.            Dip each apple slice briefly in lemon juice, which prevents the apples from turning brown.
    3.            Remove cheesecake from spring form.
    4.            Top cheesecake with thin apple slices and sprinkle raisins over the top.
    Ø            1/3 cup cashews
    Ø            1/3 cup filtered water
    Ø            2 tablespoons agave
    Ø            2 tablespoons pure, non-alcoholic vanilla extract
    Ø            ½ teaspoon cinnamon
    Ø            ½ teaspoon nutmeg
    1.            Blend all the ingredients in blender until completely smooth.
    2.            Either pour mixture over cheesecake before serving or drizzle each slice separately, and serve.




    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.

    STRAWBERRY-VANILLA CHEESECAKE – Bring This And You Will Be The Star Of Any Holiday Party

    Serves 10 (small slices due to RICHNESS)

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



    Ø            2 cups almonds
    Ø            6 – 8 Medjool dates, pitted & cut in half to assure removal of pits
    Ø            ¼ teaspoon pure, non-alcoholic vanilla extract
    Ø            1 tablespoon raw agave


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


    Ø            3 cups cashews
    Ø            ¾ cups almond milk
    Ø            ¾ cups raw agave
    Ø            1/3 cup lemon juice
    Ø            1 teaspoon pure, non-alcoholic vanilla extract
    Ø            ¼ teaspoon Celtic or Himalayan salt
    Ø            3 tablespoons lecithin
    Ø            1 cup coconut oil


    1.            Soak cashews in filtered water for 30 minutes, and drain.
    2.            Blend ingredients in blender until smooth and creamy.
    3.            Put 2 cups of filling aside.
    4.            Pour remaining filling into spring pan on top of crust.


    2 cups strawberries, cleaned, dehulled and dried


    1.            Puree strawberries in blender.
    2.            Add to vanilla filling and blend.
    3.            Pour mixture as next layer over vanilla filling.
    4.            Swirl top surface lightly with knife or spoon.
    5.            Cover and refrigerate overnight.
    6.            Remove from spring form pan and serve.


    ·              For separate vanilla and strawberry layers, chill in between layers.
    ·              To swirl entire cake, swirl deeper to vanilla layer, with knife or spoon.


    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

    Some More Great Holiday Recipes

    Mock Turkey Recipe

    • 1 bunch celery
    • 1 green onion
    • parsley to taste
    • 1 cup almonds/ pecans
    • 1 avocado
    • sage to taste

    In a food processor, puree celery, green onion and parsley. Drain (saving the juice for soup). Grind nuts finely in a nut or coffee mill. Mash avocado thoroughly with a fork. Combine all ingredients and mix well. Form patties and place each patty on a leaf of lettuce. Serve with cranberry sauce.

    Turkey Dressing Rose Lee Calabro

    1 C almonds, soaked 12-48 hours and blanched
    1 C pumpkin seeds, soaked 6-8 hours
    1 C sesame seeds, soaked 6 hours
    1 C filberts, soaked 6 hours
    1 C white onions, finely chopped
    1 T poultry seasoning
    2 tsp. powdered kelp
    1 C parsley, finely chopped
    3 T flax seeds, soaked 2-4 hours
    3 T Bragg Liquid Aminos
    2 T lemon juice

    In food processor with “S” blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Add
    onions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered with teflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, and remove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce

    Turkey Dressing

    by Rose Lee Calabro

    1 C almonds, soaked 12-48 hours and blanched
    1 C pumpkin seeds, soaked 6-8 hours
    1 C sesame seeds, soaked 6 hours
    1 C filberts, soaked 6 hours
    1 C white onions, finely chopped
    1 T poultry seasoning
    2 tsp. powdered kelp
    1 C parsley, finely chopped
    3 T flax seeds, soaked 2-4 hours
    3 T Bragg Liquid Aminos
    2 T lemon juice

    In food processor with “S” blade, process nuts and onions or process nuts in a champion juicer with the solid plate. Add
    onions, spices, lemon juice and mix well. Form dough using a turkey cookie cutter, place on dehydrator tray covered with
    teflex sheet. Dehydrate at 105 degrees for 4 hours until a crust has form. You can either eat them now or turn over, and
    remove teflex sheet, continue drying for 8 hours or until moisture desired is obtained. Serve warm plain or your favorite sauce

    Sweet Potatoes Recipe2-3 sweet potatoes (or yams)

    1 cup dried coconut

    • 2 apples
    • 1/4 cup ginger root
    • 4 juiced lemons
    • 2 juiced oranges
    • 1 cup finely chopped walnuts

    Raw Pumpkin Pie Recipe

    Raw Pumpkin Pie Crust

    • 2 cups pecans or walnuts
    • 1/2 cup soaked dates
    • Dash of sea salt

    Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

    Raw Pumpkin Pie Filling

    • 2 cups shredded pumpkin, butternut squash, or sweet potato flesh
    • 1 cup soaked dates
    • 1/2 cup soaked, washed Irish Moss
    • 2 tsp. cinnamon
    • 1 tsp. freshly diced ginger
    • 1 tsp. nutmeg
    • 1 tsp. coconut oil
    • Dash of vanilla
    • 1/4 cup almond milk or water to help blend

    Yam Pie


    1 cup walnuts
    2 cups soaked almonds
    10-15 dates
    2T orange juice
    Process all nuts in a food processor or a Champion juicer with no plate on. Add dates and keep homogenizing for a while if using a food processor. If using a Champion , process the dates and mix with grinded nuts by hand. Add orange juice to homogenize even better. Spread into a pie pan (glass preferable) evenly to form a crust and immediately set aside in the freezer.


    4 yams (medium to small size), peeled
    1 avocado
    1 cup of dates
    3T honey
    1t vanilla
    1t cinnamon
    Cut the yams in pieces small enough to fit in a Champion juicer. Homogenize yams, avocado and dates in your Champion or Green Power juicer with the blank plate on. Add the rest of the ingredients. Fill in the pie pan evenly, and eat the excess. Top with fresh shredded coconut and slices of strawberries or other fruits.


    From Hooked on Raw by Rhio

    5 bananas
    1 papaya (or mango, or a pint of strawberries, sliced)
    1 cup pecans (soaked in water for 1 hour)
    1 1/2 cups pecans (don’t soak)
    6 z. filtered water
    5-10 dates, soaked
    1/2 vanilla bean, cut into tiny pieces
    1 heaping tbsp. raw honey (or to taste)
    dash of NamaShoyu

    1) Soak one cup of pecans in filtered water. Set aside.

    2) In a 9-inch glass pie pan, arrange one layer of sliced bananas (2 1/2 bananas should do it). Lay the banana slices in a spiral pattern with one slice slightly overlapping the other until you have covered the entire pie pan. Also put a layer going up the sides of the pie pan. Next, cut the papaya into 1/4 inch thin slices and layer the papaya over the banana. Over the papaya, put another layer of slightly overlapping banana slices. Now with your hands, compress the fruit down evenly. Set aside.

    3) In a blender, put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered water and tiny pieces of vanilla bean and blend to a fine cream. Taste the cream, and if it is not sweet enough for your taste, add more dates.

    4) Pour the cream over the fruit in the pie pan. Put the pie pan into the dehydrator and dehydrate at 95? F for 3 hours.

    5) In a small bowl, blend the raw honey with just a little water and a dash of NamaShoyu. Prepare the unsoaked pecans for the topping by tossing gently with the honeyed water to coat the pecans.

    6) After 3 hours, take the pie out of the dehydrator and place one layer of the prepared pecans on top of the pie. Place them artistically radiating towards the center of the pie.

    7) Chill the pie at least one hour before serving.

    Serves 6-8.Keeps for a few days in the refrigerator.

    Pumpkin Bread

    by RoseLeeCalabro

    1 c barley, soaked 2-3 days, be sure to rinse daily,(good)
    2 C soft wheat, sprouted 1 day
    1 1/2 C fresh pumpkin puree
    1/2 orange
    1 tsp. orange zest
    1/2 tsp. ginger
    1 t cinnamon
    1/2 C dates
    1/2 C raisins
    1/2 C walnuts, soaked and chopped
    Put 1 1/2 C barley, wheat mixture in the champion juicer using the solid plate along with dates. Puree pumpkin and orange and add to the mixture. Add spices, raisins, and walnuts. Mix well, form into 3 loaves of bread and place on a tray with teflex sheet in dehydrator at 105 degrees for 4 hours, remove teflex sheet and continue dehydrating for 4-6 hours or until moisture is desired.

    Neat Balls

    from The Raw Gourmet by Nomi Shannon & Brian Clemment

    Neat Balls are great just out of the dehydrator, or they can be made in advance, dehydrated, refrigerated for a day or two then touched up in the dehydrator for an hour or two to restore crispness and warmth. If you do not yet own a dehydrator, they can also be lightly warmed in an oven at the lowest temperature with the door partially open (this may destroy some enzymes) A nine tray dehydrator can make enough for a crowd. The dehydrator will have to run longer with that much, so the temperature should be set a bit higher than usual. Make burgers instead of balls by flattening them for a great main course.

    3 tablespoons flax seeds, ground
    6 tablespoons water
    1 cup carrot pulp
    1 cup sunflower seeds, ground
    1/2 cup finely minced celery
    6 tablespoons finely minced onion (or more to taste)
    2 tablespoons finely minced parsley
    2 tablespoons finely minced red pepper
    2 teaspoons liquid amino?s
    Use an electric coffee grinder to finely grind the flax seeds and the sunflower seeds. The carrot pulp is what is left over after you juice carrots. If you don?t own a juicer yet, ask for carrot pulp at a juice bar.

    In a blender, blend the ground flax seed and water, immediately pour mixture into a bowl and set aside. Rinse the blender container out immediately. In a medium size bowl, thoroughly stir together carrot pulp, ground sunflower seeds, celery, onion, parsley, red pepper and liquid amino?s. Add the flax seed mixture and mix thoroughly. Add more water if necessary to make the consistency to form patties. Form into six 1/2 inch thick patties. Dehydrate for 4-8 hours, or leave in sun until warm, or place in warm oven for 10-15 minutes. Makes 6 balls or patties.


    10 apples, cored
    1 lg. butternut squash, peeled
    2 oranges, peeled
    1 lemon, peeled
    1 med. red onion, peeled
    3 C almond milk
    1-1/2 C pumpkin seeds
    1 bunch parsley
    1/4 C tarragon, dried

    • In a food processor, combine all ingredients and process thoroughly.



    1 C celery, chopped fine
    1 C grapes, halved
    1 apple, peeled
    1/2 lemon, juiced
    1/2 C water

    • Mix lemon juice and water.
    • Dice apple, soak in lemon juice/water mix for 10 mins., and drain.
    • Mix celery, grapes, and apple.
    • Mix in pine nut mayonnaise to taste.

    1 C raw pine nuts
    1/2 C water
    4 T olive oil
    3 T lemon juice
    pinch sea salt
    agave nectar to taste (optional)

    • Blend all together in a VitaMix.



    2 C fresh corn cut from cob (or 1 lb. frozen corn)
    2 C fresh lima beans, (or fresh limas sprouted 2 days, or 2 C 2-day sprouted lima beans, or 2 C frozen lima beans) NOTE: it would be worth testing fresh lima beans to see how you feel about the taste, before making a decision to sprout or not.
    1/2 C red bell pepper, diced fine
    Salt and pepper to taste

    • Combine all ingredients and mix thoroughly.

    Add chopped fresh tomatoes
    Add 1 green onion, chopped fine
    Add 1 t curry powder
    Add 1 t garlic
    Add 1 T Spike or other seasoning of choice


    1 head cauliflower, broken into florets
    1/4 C cashews
    2 cloves garlic, peeled and minced (or to taste)
    1/4 C olive oil, or to taste
    sea salt to taste
    black pepper to taste

    • In a food processor, grind cashews fine.
    • Add cauliflower, and garlic, and process fine.
    • Add olive oil until mixture looks like fluffy mashed potatoes.
    • Remove from food processor and sprinkle on black pepper to taste.
    Serve with gravy.


    1/2 C almonds, soaked 12 hours
    1/2 C water
    2-1/2 C shiitake mushrooms
    1 clove garlic (or 1/4 t powdered garlic)
    2 t Bragg Liquid Aminos
    water, as necessary

    • In a food processor, grind almonds fine.
    • Add remainder of ingredients, and process to paste, adding water as necessary.



    2 – 3 sweet potatoes (or yams)
    1 C coconut, dried
    2 apples
    1/4 C ginger root
    4 lemons juiced
    2 oranges, juiced
    1 C walnuts, chopped fine

    • Chop sweet potatoes, apples, and ginger, and run through Champion juicer with blank plate. (Alternatively, grate sweet potatoes, apples, and ginger).
    • Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange juices, and chopped walnuts.
    • Mix thoroughly



    1 bunch celery
    1 green onion
    parsley to taste
    1 C almonds (or pecans)
    1 avocado
    sage to taste

    • In a food processor, puree celery, green onion, and parsley
    • Drain (save juice for soup)
    • In a nut/coffee mill, grind nuts fine
    • Mash avocado thoroughly with a fork
    • Combine all ingredients and mix well.
    • Form patties. Place each patty on a leaf of lettuce.

    Serve with cranberry sauce.


    1-1/2 C fresh cranberries
    1 date (or 2, to taste)
    1 orange, juiced
    1 sm piece fresh ginger, grated (optional)
    agave syrup to taste (optional)

    • In food processor, grind cranberries, orange juice, and ginger to desired consistency.
    • Add agave syrup (if used) to taste, and mix well.



    1 C sunflower seeds, soaked
    2 t dill seed
    4 t lemon juice
    2 T psyllium husk powder
    4 t onion, minced
    1/2 t salt

    • Combine all ingredients in food processor.


    1 C sunflower seeds, soaked and drained
    1 T flax seeds
    1-1/2 C celery
    1-1/2 C onion
    1-1/4 C red bell pepper
    1 T sage to taste (or use Bell’s Poultry Seasoning)
    Salt and pepper to taste
    Garlic to taste (optional)
    1/2 C kalamata olives, chopped fine

    • In a food processor, grind soaked sunflower seeds fine.
    • Grind flax seeds fine in a coffee grinder.
    • Remove ground seeds to a bowl.
    • Place all remaining ingredients, save olives, in the food processor, and mince.
    • Add olives and combine all ingredients thoroughly.
    • Place in a pie tin, or rectangular tin of suitable size and dehydrate for six hours, or until dressing has reached your desired consistency.


    this is most amazing

    2 C almonds, soaked
    1 C walnuts or pecans, soaked
    1 C unsweetened shredded coconut
    20 dates, soaked overnight
    2 C cashews, soaked overnight, and drained
    2 large sweet potatoes, peeled and diced.
    3 t pumpkin pie spice
    drizzle agave nectar

    • Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, and process until ground fine and dough-like
    • Pat the dough into two pie plates

    • Drain dates; reserve soak water.
    • In food processor, puree dates, sweet potatoes, and pumpkin pie spice
    • Remove mixture from food processor and set aside in a bowl.
    • Set mixture aside in a bowl.
    • Process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy.
    • Combine cashew mixture and sweet potato mix puree
    • Spread filling in pie shells
    Dehydrate for 6 hours, then refrigerate.

    Thank you – http://prettysmartrawfoodideas.wordpress.com

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