Category: Recipes

No Bake Vegan Oatmeal Cookie Recipe

Not only are they delicious, they’re healthy for you.

Healthy, easy-to-make raw vegan oatmeal cookies.

Time to prepare: 20 minutes
Time to dehydrate: 10 to 12 hours If you have no dehydrator bake for 1 hr at 225 degrees the refrigerate

Ingredients:

  • 2 cups of uncooked oats
  • 1/2 cup raw walnuts coarsely chopped
  • 1/2 cup of macadamia nuts finely ground- (leave out a dozen or so to chunk up and put in the batter)
  • 1/2 cup cashew nuts finely ground – (leave out a dozen or so to cut up and put in the mixture)
  • 1/2 cup soaked dates
  • 1/2 cup raisins
  • 1/2 cup of coconut nectar or maple syrup
  • 2 apples grated
  • 1 teaspoon of sea salt
  • 2 tablespoons of vanilla

Instructions:

  • Place the uncooked oats in a food processor and pulse two or three short bursts. If you don’t have a food processor, use a blender.
  • Transfer the uncooked processed oats to a mixing bowl and add the dates, raisins, walnuts, sweetener, and grated apples. Mix the batter by hand or use beaters on low. Set the mixture aside.
  • In a coffee grinder grind the macadamias and cashews until they resemble silky flour. Add them to the batter, stirring them in.
  • On a mesh dehydrator sheet shape the dough into cookies.
  • Keep in mind that the thicker you form the cookies, the longer they take to dehydrate.
  • Dehydrate the cookies at 110 degrees until they reach your preferred texture, around 12 hours.
  • Option: If you do not have a dehydrator, you can place the cookies on a baking tray and place them in the oven on low 225 degrees with Heat for 1 hr.

Enjoy these wonderful cookies with a glass of your favorite nut milk or your plant-based drink. Blessings, Bobby

Oats’ health benefits – Oats contain soluble fiber, which helps lower cholesterol and keep blood sugar levels steady. They’re also a good source of protein, which helps fuel your body during workouts. Oats have been shown to help reduce inflammation and may even help prevent certain types of cancer.

Walnuts’ health benefits – Walnuts contain healthy fats, fiber, vitamins, and minerals. They’re also high in arginine, a compound that may help lower blood pressure. Walnuts are a good source of omega-3 fatty acids, which have been linked to many health benefits including reducing inflammation and protecting against certain cancers.

Macadamia health benefits – Macadamia nuts are high in protein, fiber, and vitamins B1 and B2. They’re also a good source of niacin, magnesium, and phosphorus. Macadamia nuts have been shown to lower cholesterol levels and help prevent heart disease.

Cashews’ health benefits – Cashews contain a good amount of manganese and copper, which are important minerals that help boost bone health. They also contain magnesium, phosphorus, iron, and zinc to support healthy brain function.

Dates health benefits – Dates are a good source of fiber, potassium, and iron. They also contain a high amount of vitamin B6, which supports brain health and helps maintain a healthy nervous system. Dates are also an excellent source of copper, which is important for bone health.

Raisins’ health benefits– Raisins are a good source of fiber, which helps maintain a healthy digestive system. They also contain copper, manganese, and potassium to support bone health and prevent osteoporosis. Raisins are dried grapes that are rich in antioxidants that help prevent cell damage caused by free radicals. They contain vitamin C, which supports immune function and helps fight colds and flu.

Coconut nectar health benefits – Coconut nectar is high in minerals, amino acids, and vitamins that support energy production, immune function, and blood sugar stabilization.

Apple’s health benefits- Apples are a good source of vitamin C and fiber. They also contain quercetin, a flavonoid that provides antioxidant benefits and helps prevent cancer.

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
RAW LIVING CRUST:
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
ORGANIC INGREDIENTS
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 
DIRECTIONS:
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.

ITALIAN HERB – MOZZARELLA CHEESE
[Can make up to two days before use]
ORGANIC INGREDIENTS:
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

Preparation
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. 

RAW LIVING PIZZA SAUCE 
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)

Preparation 
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
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini

ITALIAN HERB – MOZZARELLA CHEESE©
Creative Health Institute, December 2009
Serves Six
PRIOR PLANNING:
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
ORGANIC INGREDIENTS:
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

DIRECTIONS:
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.

BASIC PESTO SAUCE
Creative Health Institute

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS
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

DIRECTIONS:
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

Chewy Superfood Hemp Protein Bars

These awesome superfood protein bars are great to keep on-hand for snacking or a quick on the go meal.

Hemp protein is very digestible, making it a great choice for sensitive diets. Hemp hearts are the most nutritionally complete food source in the world, making them the perfect ingredient in a nutrition bar. Hemp Bars are a delicious way to infuse plant-powered nutrition at home or on the go.

Equipment: Food processor or high-speed blender, bowl, spoon, and spatula.

Time: 45 minutes to 1hr.

Serves 12

Ingredients:

  • 1 1/2 cups hemp protein powder, chocolate flavor (or original powder just add cocoa)
  • 1 1/2-2 cups dates, about 20 pitted
  • 1/2 cup dried, cherries, pulse in a food processor
  • 1/4 cup dried blackberries or your favorite berry, pulse in a food processor
  • 1/2 cup hemp hearts, shelled
  • 1/2 cup cocoa powder
  • 1/2 cup walnuts, ground into a coarse flour
  • 1/2 cup pumpkin seeds, pulse in a food processor
  • 1/4 cup chia seeds, ground
  • 2 tablespoons cacao nibs (optional)
  • 2 tablespoons spirulina powder
  • 2 tablespoons of maca powder
  • 1/4 teaspoon pink Himalayan sea salt
  • Tsp of ground cinnamon
  • 5 tablespoons coconut oil, melted
  • 1 heaping tablespoon of almond butter
  • 1/2 cup water (start with 1/4 and add gradually)
  • 1 Tbs vanilla extract

Directions:

  1. Place all the ingredients into a large mixing bowl and combine
  2. Blend batches of the ingredients in a high-speed blender or food processor. This mixture is very thick and sticky so you’ll need a powerful kitchen appliance or mix in small batches. Start with 1/4 cup of water in this mixture.
  3. Pour wet ingredients into the large mixing bowl. This is where you can adjust the water and pay close attention to how much you use. Must have a doughy/sticky consistency.
  4. Using your hands (the best tools for this!), massage and combine the mixture until everything has come together to form a large ball.
  5. If the mixture gets too wet, simply add more cocoa or hemp protein powder. If the mixture isn’t wet enough, try adding more coconut oil, a few more dates, or water. The desired texture is thick. You are making a chewy, sticky bar.
  6. In an 8×8 or 9×9 inch parchment lined pan, evenly spread the protein bar mixture into the pan. Using your hands and fingertips firmly press the mixture into an even layer until it’s even and smooth on top.
  7. Chill for at least 2 hours in the fridge.
  8. Cut into small pieces or 12 whole bars.
  9. Keep some for later in the freezer by wrapping individually in clear wrap or keep in the fridge for later use that week.
  10. Enjoy!

I love this recipe. We have a recipe that is very similar, except it incorporates living foods. I will post it soon. Blessings, Bobby

RAW VEGAN CARROT CORIANDER RICE – By Gena

raw carrot rice

Raw Carrot Coriander Rice (vegan, gluten free, raw)

Serves 2

4 large carrots
2 tsp tamari
3 tbsp almond butter
1 tsp coriander (dried)
1/2 tbsp rice vinegar

1. Peel and chop carrots roughly. Add them to a food processor and pulse to process until they are chopped to the size of rice. For best results, squeeze the carrot rice through a cheesecloth or paper towel to remove some moisture, and then return to the food processor.

2. Pulse in the almond butter, coriander, tamari, and vinegar. Adjust seasonings as desired. If you have a food dehydrator, you can skip the cheesecloth/paper towel step and dehydrate the mixture at 115 degrees for an hour or so. Serve in raw nori rolls, or as a raw side dish!

Served wrapped in nori, with some spinach, too

IMG_2570

Great texture!

I’d serve this rice dish with a nutrient dense salad of choice. The sushi rolls also make a great appetizer.

Thank you Gena for making this amazing recipe. Posted first on thefullhelping.com

Vegan Bacon Recipe… It’s Deceiving

if you liked bacon you’re going to love this recipe .

  • 1 large eggplant, thinly sliced
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chili pepper, soaked at least 2 hours (optional)
  • 1/2 cup soaking water from the chipotle peppers (optional)
  • 2 tablespoons maple syrup (optional)
  • 2 teaspoons of hickory smoke
  • 2 tablespoons olive oil
  • 2 tablespoons nama shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne

Directions:
1) To make the thin pieces of eggplant use a horizontal peeler or mandolin to get straight thin pieces.
2) Once you have sliced your eggplant, sprinkle it with the sea salt and allow to sit for 1-2 hours in a tray/bowl.
3) Blend the other ingredients in a blender/Vita-mixer.
4) After 1-2 hours-Layer your eggplant slices between paper or cloth towels and press out excess moisture.
5) Get a large zip lock baggie or bowl and pour marinade into baggie or bowl.
6) Submerge the slices of eggplant in the marinade. If using a baggie squeeze as much air as possible out of baggie. Marinate 30-45 minutes.
7) Carefully lay out the marinated eggplant slices onto your dehydrator trays and dehydrate @105F degrees until crispy (24 – 36 hours-continually check the progress-depends on how thick your slices are)

Yields 15 – 20 Fakon pieces. 
Serve and Enjoy!  Blessings, Bobby

Tropical Fruit Cocktail Smoothie Recipe

This Smoothie Is The Perfect Summer Pick Me Up!

Equipment: Blender
Ingredients:
• 1 cup pineapple
• 1 cup mango (or apple, peach, pear, kiwi if no mango’s are available)
• 1 cup of coconut water
• 1 banana
• 1 orange
• 1 tablespoon hemp seeds
Squeeze a little lime and blend with ice and water (if needed) to get your desired consistency.

This amazingly delicious drink is one of my favorite summer coolers. It will take your spirit on a tropical vacation. You don’t have to wait for the hottest day as this smoothie makes a great anytime refresher with plenty of vitamins, phytonutrients, minerals and protein to get your day started right!

You can raise the tropical power of this delicious smoothie by adding in a hand full of greens and some living sprouts. It’s rawmazing.

Blessings, Bobby

Dr. Ann Wigmore’s Original Energy Soup Recipe

Maybe its time to get back to basics.
“Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony. Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.”

-Dr. Ann Wigmore

“Energy soup is the easiest, healthiest and quickest meal on earth!” Dr. Ann Wigmore

You can add additional ingredients to suit your taste. Like pepper, cayenne, garlic, cashew cream and sea salt. If you don’t have sunflower and buckwheat sprouts, use any other sprouted greens, spinach or other leafy greens.

Equipment:  Blender

Time: 5 minutes

Ingredients:

  • 2 cups Rejuvelac (Easy to ferment probiotic drink)
  • 1 cup baby sunflower greens or wild dandelion greens if available
  • 1 cup buckwheat lettuce
  • 1 to 2 teaspoons dulse flakes (may also use kelp,or nori)
  • 1/2 avocado (“savorizes the greens”)
  • Optional  (1-2 cups of bean sprouts – alternate daily between mung, lentil and green pea)
  • Optional (one apple – for sweetness, and to help digest all the proteins)

Directions:

  • Place all ingredients into the blender and blend till smooth.

I hope that all of you enjoy what I would consider to be the most nutritious soup on the planet. Thank you Dr. Ann, you will always be remembered as a true blessing to mankind. Bobby

Raw Vegan Chips for Dips Recipe


Raw Vegan Corn Chips. Try them with this delicious dip

EQUIPMENT NEEDED:  Food processor

INGREDIENTS:

  • 4 cups fresh corn; if you cannot get fresh, then use frozen corn
  • ½ cup ground golden flaxseed
  • ½ cup almond pulp (dehydrated residue from almond milk; or make it fresh)
  • 1 yellow bell pepper (use red if you do not have a yellow pepper)
  • ½ cup chopped onion
  • 1/8 cup alfalfa sprouts
  • 1 tablespoon ground cumin
  • 1 tablespoon of Celtic or Himalayan salt
  • 1 tablespoon of fresh ground black pepper
  • 1 tablespoon fresh lime or lemon juice

DIRECTIONS:

  1. Put all the ingredients except the black pepper into a food processor and process until smooth.  (Batter should have the consistency of a nice medium thick pancake batter.)
  2. Add filtered water or Rejuvelac as needed.
  3. Mix in ground pepper and spread the batter on parchment paper or Teflex sheets to about 1/8 inch thick.
  4. Dehydrate the chips at 155° for 1 hour, to take wetness off the chips.  Once chips are firm, score them.  
  5. Lower temperature to 105° – 110° and dehydrate for 8 – 10 hours.
  6. Remove the chips from the parchment paper/Teflex sheet.  Turn chips over and place on a regular mesh dehydrator tray.
  7. Dehydrate for another 8 – 10 hours, or until as crunchy as desired.

Enjoy these with your favorite dips. 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

Ingredients:

  • 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

Instructions:

  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

Simply Yummy Raw Vegan Sunflower Seed Cheese

Its delicious and it good for you. Eat with your favorite cracker or make some raw seed crackers and enjoy.

NON-DAIRY VEGAN SUNFLOWER SEED CHEESE

Serves Four

EQUIPMENT NEEDED:  Blender, Seed Nut Bag

INGREDIENTS:

  • 2 cups sunflower seeds, soaked
  • 1 cup cubed red bell pepper
  • 1 cup diced black olives
  • 2 tablespoons nutritional yeast.
  • 2 tablespoons fresh lemon juice.
  • 1 garlic clove, peeled.
  • 2 – 4 tablespoons fresh rosemary

DIRECTIONS:

  1.  Soak sunflower seeds overnight (or for about 8 hours).
  2. Drain water and rinse seeds.
  3. Leave seeds in a colander to sprout for a few hours.
  4. Fill the blender with sunflower seeds.
  5. Add enough to cover seeds:  Water or Rejuvelac, 2 tablespoons lemon juice.
  6. Blend until creamy (approximately 1 – 2 minutes).
  7. Pour into the nut milk bag.
  8. Hang the bag over a bowl and let drip overnight (or for approximately 8 – 12 hours) to ferment. (Optional: Add the contents of 3 probiotic capsules.)
  9. Remove the mixture from the bag and place it in a mixing bowl.
  10. Add desired olives – do not blend them into the mixture – fold them in after cutting them into small chunks or slices.
  11. Spread on crackers, and romaine leaves, or stuff it in a tomato, a piece of celery, or pepper slices.
  12. Cover and refrigerate.
  13. Will keep up to a week.

Hope you enjoy this wonderful cheese. It’s not only delicious it’s good for you as it nourishes your body and strengthens your good intestinal flora. Try it with crackers, on lettuce leaves, celery sticks, or stuffed peppers.

Love and Blessings, Bobby

Vegan Bourbon Smoked Pepper Cheese Log

This is a true crowd pleaser. Its quick to make and is great with seed or flax crackers.

SMOKED PEPPER CHEESE LOG

Serves 12

EQUIPMENT NEEDED:  Food Processor

INGREDIENTS:

  • 2 cups raw cashews, soaked for 30 minutes
  • 1/2 lemon juice
  • 6 small cloves garlic or (Substitute 1/8 teaspoon powder for every clove of garlic)
  • 1 tablespoons chopped fresh Italian parsley (optional)
  • 1 tablespoon chopped fresh rosemary leaves (optional)
  • 2 teaspoons Bourbon smoked black peppercorns, or regular black peppercorns ( for a more peppery taste double the peppercorns)
  • 1 teaspoon Celtic or Himalayan salt
  • ¼ cup filtered water – (use only enough to create creamy texture)

DIRECTIONS:

  1. Process all ingredients until smooth, adding only enough water/rejuvelac to make a smooth, creamy texture.
  2. If desired, form mixture into a log and roll in smoked cracked peppercorns.
  3. Refrigerate for two hours before serving.
  4. SPECIAL NOTE: If you would like to age the cheese and make it a probiotic powerhouse. Add 6 probiotic capsules or use rejuvelac instead of water. Let the cheese sit in a bowl and age overnight before rolling into a log and refrigerating for 2 hours.

Will keep for a week in the refrigerator.

This vegan cheese log is absolutely amazing. Its my favorite cheese and makes a great orderve. Serve with living food seed or flax crackers. During the winter holiday season add dried cranberries for a special festive look and taste.

Blessings, 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-

Directions:
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

Be The Reason Someone Believes In The Goodness Of People. Now Show Someone You Love Them. Brownies Anyone?

Nothing like raw vegan brownies to put smiles on our faces and bring us together.

The Most Delicious Raw Vegan Brownies You Have Ever Eaten!

Paige Brummett, the creator of this fantastic brownie recipe, interned at CHI while I was Director and showed us her extraordinary 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

Ingredients:
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 a dehydrator or put the 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)

Directions:

  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 a dough-like consistency.
  3. Spread batter into a baking dish and dehydrate or refrigerate for 2 hours.
  4. ENJOY every bite of pure love!

God bless and empower each of you with health, love, and peace. Bobby

Really Rawsome No Bake Vegan Oatmeal Cookie Recipe

Easy to make raw vegan oatmeal cookies.

Time to prepare: 20 minutes
Time to dehydrate: 10 to 12 hours

Ingredients:

  • 2 cups of uncooked oats
  • 1/2 cup raw walnuts coarsely chopped
  • 1/2 cup of macadamia nuts finely ground- (leave out a dozen or so to chunk up and put in the batter)
  • 1/2 cup cashew nuts finely ground – (leave out a dozen or so to cut up and put in the mixture)
  • 1/2 cup soaked dates
  • 1/2 cup raisins
  • 1/2 cup of coconut nectar or maple syrup or honey
  • 2 apples grated
  • 1 teaspoon of sea salt
  • 2 tablespoons of vanilla

Instructions:

  • Place the uncooked oats in a food processor and pulse two or three short bursts. If you don’t have a food processor, use a blender.
  • Transfer the uncooked processed oats to a mixing bowl and add the dates, raisins, walnuts sweetener and the grated apples. Mix the batter by hand or use beaters on low. Set the mixture aside.
  • In a coffee grinder grind the macadamias and cashews until they resemble a silky flour. Add them to the batter, stirring them in.
  • On a mesh dehydrator sheet shape the dough into cookies.
  • Keep in mind that the thicker you form the cookies, the longer they take to dehydrate.
  • Dehydrate the cookies at 110 degrees until they reach your preferred texture, around 12 hours.
  • Option: If you do not have a dehydrator, you can place the cookies on a baking tray and place in the oven on low with the oven door left open. Heat for 45 minutes.

Enjoy these wonderful cookies with a glass of nut milk or your plant based drink. Blessings, Bobby

Bobby Loves Dr. Anns’ Raw Vegan Better Than Tuna Recipe – Updated June 29, 2019

If You Like Tuna Fish – You Are Going To Love, Dr. Ann’s Better Than Tuna. You can whip up a pound of this fantastic food in about 10 minutes. (Its best to let it set for about 30 minutes before eating. If you can with that long) . Keeps fresh and delicious in the refrigerator for a week.

Note: As requested, I am eliminating pictures as they load slower on cell phones

Recipe:

  • 1 lb. Almonds, soaked
  • 4 Bunches Celery Hearts
  • 1 Large Onion, Sweet
  • 1 tablespoon Plemento (optional)
  • 1/2 cup Lemon Juice
  • ½ Cup Dill Weed, dry
  • 2 tablespoons of Dulse or Kelp
  • 1 tsp Celtic, Himalayan or quality Sea Salt (or to taste)

. Use a food processor or Champion Juicer with the blank attachment.
. Alternate onion, celery & almonds if you are using the Champion juicer.
. Add remaining ingredients and mix well. Let set 30 min. Serve on a bed of lettuce, then garnish with tomatoes and sprouts. ( you should always be sprouting at least alfalfa sprouts)

  • Note: If using a Food Processor process the almonds first and then everything else.
  • Note: UPDATE June 29,2019. They didn’t have vegan mayonnaise when Dr. Ann created this recipe. Try it! Add a tablespoon to this recipe for a beautiful flavor addition)Note: If using a Food Processor process the almonds first and then everything else.

Enjoy, Sending you health, love , gratitude, and blessings. Bobby

Robert (Bobby) Morgan, is a master raw food chef and the past health and education director at Creative Health Institute in Union City Michigan. He is dedicated to helping people overcome their illnesses. He specializes in diabetes turnarounds and cancer management.

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
PREPARATION TIME: 15 minutes

Raw Living Food Chocolate Cake With Chocolate Cashew Frosting

ORGANIC INGREDIENTS (If possible)
– 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)

DIRECTIONS:

  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.

WORLD FAMOUS CASHEW CREAM – Serves 4

EQUIPMENT NEEDED: Blender

ORGANIC INGREDIENTS:
– 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.

DIRECTIONS:

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

VARIATIONS:

Add Raw Cacao for Chocolate Frosting

Add Strawberries for Frosting

Add Lemon for Lemon frosting, etc.

Krispy Kale Chip Recipe – The Best One Ever – Updated June 26, 2019

These wonderful Krispy Kale Chip are one of our favorite snacks. Easy to make and stays fresh for at least a week when you keep them in a sealed container. They’re not only nutritious they’re delicious.

Ingredients:

  • 2 heads Kale, Washed and Torn
  • ¾ cup Tahini
  • ¼ cup Tamari
  • 1/4 cup Cider Vinegar
  • ½ cup Water
  • 2 scallions
  • 1 clove garlic
  • 1 lemon (juice of)
  • ¼ teaspoon Sea Salt
  • 1/4 cup of nutritional yeast

Preparation:

  • Place kale in a large mixing bowl. Combine the rest of the ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water.
  • Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.
  • Place kale onto a Teflex sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours @ 115 degrees. You’ll need to use two trays. Rotate kale occasionally to dry uniformly.

Nutrition Facts

Serving size 28g (~1 oz.)

Amount per serving
Calories 138
Calories from Fat 89
%DV
Total Fat 10g 16%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 375mg 16%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 7g
Vitamin A 60%
Vitamin C 39%
Calcium 4%
Iron 9%

Author: Robert Morgan Certified Naturopath

Robert C Morgan – “Bobby” is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer “Surthrivor”. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.

Dr. Ann Wigmores Orginal VegeKraut “Veggie Kraut” Recipe

Eating this amazing food everyday will completley recharge your immune system.

While I was the director of the Creative Health Institute, this wonderful food was served at every meal.  Some of the benefits associated with eating  regular and VegeKrauts  are:

Sauerkraut is an immune system booster
Packed with enzymes, vitamins, phytonutrients and minerals, sauerkraut has a wonderful effect on the immune system and has been used as an immune booster for centuries.  Sauerkraut contains, lactic acid bacteria and photochemical which are created and enhanced during the fermentation process. These naturally occurring, beneficial by-products of sauerkraut help boost the immune system which leads to a decrease in a number of health problems. The common cold, skin problems, weight gain, and tainted blood are all fixed by a healthy functioning immune system.

Sauerkraut is a cancer fighter
Sauerkraut’  is a superfood, with the ability to inhibit and even destroy cancer cells.  Studies published in the Journal of Agricultural and Food Chemistry concluded that sauerkraut is a cancer inhibitor. The study discovered that the fermentation of cabbage produced a substance called isothiocyanate, which prevents cancer growth, particularly in the breast, colon, lung, and liver.  The University of New Mexico published a study linking sauerkraut consumption by adolescent females to a reduced risk for breast cancer earlier studies indicate sauerkraut may reduce the risk for other forms of cancer including lung, colon, prostate, and liver

“We are finding that fermented cabbage to be healthier than raw or cooked cabbage, especially for fighting cancer”, says Eeva-Liisa Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland, located in Jokioinen, Finland. A recent study by the American Center for Cancer Research has found that sauerkraut has a profound effect on preventing and healing breast cancer. Based on reports that breast cancer rates amongst polish women in the United States were much higher than those in Poland researchers set out to find out why. Their answer; the women who still lived in Poland ate significantly larger amounts of sauerkraut especially important while they were in adolescence. The research found that the women who immigrated Americanized’ their diets and stopped eating as much of the superfood that is sauerkraut thus increasing their rates of breast cancer.

Digestive Aid
Eating sauerkraut is a great way to protect the balance of bacteria in your gastrointestinal tract. Sauerkraut is one of the few foods that contain the bacterium Lactobacilli Plantarum. L. Plantarum is a very dominant strain of healthful bacteria which helps your digestive system in the following ways: boost the immune system by increasing antibodies that fight infectious disease help inhibit pathogenic organisms including E.coli, salmonella and unhealthy overgrowth of candida (yeast) create antioxidants (glutathione and superoxide dismutase) that scavenge free radicals which are a cancer precursor transforms hard-to-digest lactose from milk to the more easily digested lactic acid. It neutralizes the anti-nutrients found in many foods including the phytic acid found in all grains and the trypsin-inhibitors in soy generates new nutrients including omega-3 fatty acids, digestive aids, and the trace mineral GTF chromium. These various properties are the best scientific reasons given for what has been known by loyal users for millennia, sauerkraut cures an upset stomach and is the best natural physic there is. Many sources say raw fermented foods are beneficial to the digestive system by increasing the healthy flora in the intestinal tract or creating the type of environment for them to flourish. Sauerkraut and its juice are traditional folk remedies for constipation. Fermentation actually increases nutrient values in the cabbage, especially vitamin C.

Fermented foods facilitate the breakdown and assimilation of proteins. They have a soothing effect on the nervous system. The benefits of sauerkraut and sauerkraut juice have been recognized for generations. In some families of southern Germany, the children are fed raw sauerkraut twice weekly to support their intestines.

Avian Flu Fighter
With the spread of Avian Flu spreading across the globe,  Korean scientist, Kang Sa-Ouk of Seoul National University, took 13 chickens infected with the avian flu virus and fed them Kim Chi extract.  11 of the birds recovered. It appears that the vital bacteria are created during the fermenting process and this gives the Kim Chi (Kraut)  its health-boosting qualities.

Dr. Ann Wigmores VegeKraut

  •  1 green cabbage
  • 1 purple cabbage
  • 6 carrots
  • 1 sweet red onion
  • 1 tablespoon  lemon juice or rejuvelac
  • Optional Seasonings to taste (garlic, cayenne, herbs, caraway seeds) – optional

Finely chop cabbage, saving outside leaves. Chop carrots and onion. Place vegetables into a large bowl or crock-pot. Mix in optional seasonings. Cover the top outside with cabbage leaves. Place large plate and weight on top (we use a large stone). Press down to remove air from Kraut. Leave at room temperature for 3 days or until it is sour enough for your taste. Place the Kraut in a glass jar with a lid and refrigerate. It will keep up to for several weeks. Eat a ½ cup serving a day with meals and enjoy the wonderful flavor and nutritional benefits of this wonderful food! Another zero fat, healthy bacteria, non-fruit recipe to give you amazing health!

Wishing you the best day ever,

Bobby

Robert Morgan – “Bobby” is the past program and health education director at CHI. He is a certified naturopath, iridologist, energy practitioner, colonic therapist, master raw chef, author, International lecturer, teacher and cancer surthrivor.

Bobby, is dedicated to continuing to carry out the work and vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love, peace and natural health.

 

Super Healthy Smoothie Rescipe

SMOOTHIES

Super Health Restorer Smoothie Recipe

Make This Smoothie Work For You As It Cleanses, Detoxes, Rejuvenates And Rebuilds Your Body.

  • 2 cups of probiotic-enzymatic liquid
  • 2 cups baby spinach
  • 10 strawberries
  • 1 mango
  • 2 apples
  • 1 banana
  • 1 lemon
  • 1 ounce of wheatgrass

Power of Spinach – Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.

The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung, and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease. The flavonoids in spinach help protect against age-related memory loss. Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age-related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.

Power of Strawberries – Strawberries have higher levels of vitamin c, fiber, folate and potassium than most other fruits like bananas, apples and even oranges.

Apart from the obvious health benefits, a recent study by Dr. Gene Spiller, Nutrition, and Health Research Center has shown that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.

Other studies showed additional benefits: Strawberries are found to reduce the risk of cancer, enhance memory function and rheumatoid arthritis.

Power of Mangos – Mangos are super fruits! Succulent sweet tropical delights high in Vitamin C, Vitamin B6, Potassium, Copper and Vitamin A.  According to a new research study, mango has been found to protect against colon, breast, leukemia and prostate cancers. Several trial studies suggest that polyphenolic anti-oxidant compounds in mango are known to offer protection against breast and colon cancers, as well.

Power of Apples – French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones. Another study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who did not drink apple juice on a regular basis.onth. Another study at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer’s disease.  When we eat apples we can lower LDL (“bad”) cholesterol. Studies have shown that people who eat two apples per day may lower their cholesterol by as much as 16 percent.

Power of Apples & Cancer Prevention

Lung Cancer
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research has found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Power of Lemons – Fresh lemons have strong antibacterial, antiviral, and immune-boosting powers. Lemons are also used as a weight loss aid as lemon juice is a digestive aid and liver cleanser. Lemons contain many healthful substances–notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene–that promote immunity and fight infection. The most valuable ingredient of lemon, next to vitamin C, is citric acid, of which it contains 7.2 percent. Lemon contains more potassium than apples or grapes, which makes its juice beneficial to the heart.

Power of wheatgrass

  • Increases and sustains energy naturally
  • Detoxifies and cleanses your body
  • High alkalinity helps balance your body’s pH level
  • Strengthens your immune system
  • Insoluble fiber gently cleanses your digestive tract and promotes regularity
  • Complete food with enzymes and all essential amino acids
  • Natural source of antioxidants to help repair damaged cells
  • Excellent source of beta-carotene, folic acid, and vitamin C

Be sure to add this amazingly healthy smoothie to your weekly repertoire of different smoothie concoctions. Be sure to not have the raw spinach more than 3 days in a row. You can change out other greens on the alternate days.

Wishing you life health and happiness

Bobby

 

Bobby’s Fast; Simple Carrot Basmati Rice Soup

Carrot Basmati Rice Soup
Great soup to make at the beginning of the week and have with meals or as a snack.

carrotsPreparation time: 10 minutes
Cook time: 45 minutes
Servings: 12

Ingredients
-8 tablespoons butter
-4 medium onions, sliced
-5 pounds carrots, peeled and medium sliced (about 12 cups)
-3/4 cup of basmati rice
-12 cups chicken broth
-1 cup of plain yogurt
-Salt & pepper to taste – Wait till you are finished cooking and blending the soup then salt and pepper to taste

Directions
In a heavy-bottomed pot, melt the butter. Add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots and basmati rice and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots and rice are are tender, about 30 minutes. Stir in yogurt. 12 servings

Variations
1. Garnish with crème fraîche or sour cream and chopped herbs.
2. 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder.
3. Cook a jalapeño pepper with the onions, add some cilantro before puréeing and garnish with chopped cilantro.
4. Vegans, replace chicken broth with water and regular dairy yogurt with coconut yogurt or nut milk yogurt.

Patty’s Tomato Soup

 

This recipe is dedicated to Don because it’s his favorite and he makes me smile. Hugs, Patty

Serves — a small army. No kidding, this is a big batch, halve it if you want to.

 

2 cups Rejuvelac

6 cups soaked, dehydrated cashews

(process Rejuvelac and cashews together for 10 to 15 minutes until very creamy).

Combine with:

1 Red Pepper

18 Roma Tomatos

4 cups dehydrated tomatos

1 T black pepper

3 T sea salt

1 cup nutritional yeast

1 1/2 cup peprika

1 T basil

2 T parsley

3 cloves garlic

5 cups of water

 

Blend all ingredients in the vitamix. Stir. Warm in the dehydrator at 110 for 3 hours and serve warm. Enjoy

 

Bobby, Loves Dr. Anns’ Better Than Tuna…

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

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

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

Note: If using a Food Processor process the almonds first and then everything else.

Serve on a bed of lettuce, then garnish with tomatoes and sprouts. ( you should alway be sprouting at least alfalfa sprouts)

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

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

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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.

 

Chia Fresca

Making Chia Fresca is a Refreshing Way to boost your energy and curb your appetite — plus it’s super yummy!
Basic Chia GelChia
Water

Mix 1/3-cup chia seeds
to 2 cups water. Stir. This is the ‘basic gel’ recipe that can be stored in your
fridge and used as required.

Fruity Chia Fresca
1 cup Chia gel
1 cup apple juice
1 cup strawberry juice
1/4 cup lemon juice
1/4 cup date syrup, agave, coconut nectar or six packets of stevia
1/4 cold purified water
Directions: Blend all ingredients except chia gel. Stir in chia gel. Enjoy! Serves 4.
Lemon Lime Chia Fresca
1 cup chia gel
1 cup lemon juice
1 cup lime juice
1 cup purified water
1/4 cup date syrup, agave, coconut nectar or 6 packets of stevia.
Directions: Blend all ingredients except chia gel. Stir in chia gel. Enjoy! Serves 4.

Raw Chia Everything Bagels

Bagels

2 large onions, chopped

1/2 cup finely chopped (or processed) celery

2 cups Brazil nuts, soaked  24 hours

3/4 cup olive oil

3/4 cup ground chia seed

1/3 cup water

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon dill

1 tablespoon nutritional yeast

3 cloves garlic, peeled

1 teaspoon of Bob’s Red Mill Organic baking soda
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice

Brazil Nut Butter Cheese:

2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)

2 tablespoons + 1 teaspoon freshly squeezed lemon juice

1 tablespoon + 1 teaspoon spring water

2 teaspoons hemp seeds

dash of sea salt

Bagel Instructions:

 

Mix ingredients with a spatula in a bowl

Push through a Champion juicer or process in a food processor.

Shape into bagels (no more than 1/2 an inch thick, though!)

Let dehydrate for 8 to 14 hours at 110 degrees until desired texture (flipping half way through for even dehydration)

 

 

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