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 head 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.

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/CHI’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 Champion Juicer with the blank attachment.
Alternate onion, celery & almonds through juicer.
Add remaining ingredients and mix well. Let set 30 min.

Note: If you do not have a Champion Juicer, then use a Food Processor process the almonds first and then everything else.

Serve on a bed of lettuce, then garnish with tomatoes and sprouts.

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

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. His nickname is rawman walking.

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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.