Chia Banana Nut Bread

2 cups carrot pulp (or pulp from juicing other veggies)
1/3 cup ground chia
3/4 cup chopped soaked walnuts
3/4 cup soaked raisins
5 bananas
1 teas cinnamon
1/2 teas Himalayan sea salt

Mix together the veggie juice pulp and bananas in a food
processor. Add in the ground chia and let the food processor run until the seeds
are completely mixed in. Transfer the mixture to a bowl with the walnuts and
raisins and mix them in thoroughly by hand. Shape into a loaf. Dehydrate at 110 for 8 to 10 hours until desired texture.

For an extra dose of deliciousness, frost it with ‘Cream Cheese’ (see below).

Cream Cheese

1 cup soaked walnuts
10 soaked dates
juice of 1 or 2 lemons

pinch of Himalayan sea salt
pinch of nutmeg
(optional: add purified water a two tablespoons at a time until desired consistancy)
Blend in food processor until creamy

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Rheba’s Raw Moo Shoo Salad

 

Note From Patty: Wow, Rheba hit it out of the park with this salad. My favorite raw salad.  I could eat it every day. Imagine the possibilities here — things you could add to it (onions, dehydrated mushrooms, etc…)

Our Featured Raw Chef for this post is Rheba Mohammed of Detroit. We are very grateful to her for sharing her talent with us. Rheba currently is serving as a volunteer at the center and working in the grow room. She has years of experience as a raw chef and several times I’ve heard people say, “Anything Rheba makes tastes great.”

The beauty of this recipe is its simplicity. And it’s inexpensive, too.

THANK YOU RHEBA!

Rheba’s Raw Moo Shoo Salad

  • 5 cups of white cabbage, shredded
  • 1/4 cup of olive oil
  • 1/2 cup nutritional yeast
  • 1/2 teasp Himalayan sea salt
  • 1/4 cup of lemon juice

Chia Pudding from CHI’s Swedish Correspondant Janne Larson

We are thankful to Janne Larson, Creative Health Institute’s Master Chef in Europe, for contributing this delicious recipe to our blog. Janne has served an internship at CHI and she has come back to volunteer. We are grateful for the many ways in which she supports the community — and especially grateful for the generosity with which she shares her amazing recipes.

Serves 12

4 C cashews
12 C water
2 C chia seeds

20 pitted dates
4 t cinamon
4 t garam masala
8 t lecithin

1. Soak the cashews overnight.
2. Soak the chia seeds in most of the water in the fridge overnight.Just before eating blend all the ingredients in the blender except the chia in a high-speed blender. Stir in the chia seeds by hand.
3. Serve with hazelnut milk, dried flowers, soaked goji berries, blueberries and cacao nibs.

CHI’S RAW CHIA SESAME CRACKERS

 

 

Chia seeds are a great source of omega 3’s and are a complete protein. Sesame seeds are a top source for calcium.

Minutes to Prepare: 15

Number of Servings: 100 crackers

Ingredients

5 Cups pure water – you will use this to soak the Chia seeds.
11/2 Cups Chia seeds
2 medium carrots -grated
2 medium celery stalks- chopped
2 medium tomatoes
½  medium white onion
3  medium cloves garlic
2 tbl spoons olive oil
2 tsp basil
2 tsp cumin

¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator

Directions

  • Soak Chia seeds in 5 cups water for 10 minutes.
  • Pour off excess water and save seeds to stir into cracker batter.
  • Place all other (EXCEPT FOR CHIA SEEDS, SESAME SEEDS AND SALT) ingredients into your food processor.
  •  Process until you have a smooth paste.
  • Place the batter into a large bowl and stir in soaked Chia seeds.
  • Spread the batter on to dehydrator sheets, sprinkle on salt and sesame seeds.
  • Score batter into cracker squares with a pizza cutter, spatula or knife.
  • Turn you dehydrator up to the highest temp until the wetness is off the outside of the crackers. Then lower to 105 degrees leaving the cracker to dehydrate for 12 -15 hours turn them over and dehydrate until crispy.

Chocolate Chia Pudding Pie

 

Serves 12 to 14 depending upon size of slices

Pudding Filling Ingredients:

  • 2 cups chia seeds
  • 6 cups hemp milk (or your favorite nut or seed milk)
  • 3 T cacao powder
  • 1 1/2 cups date paste
  • 1 t Himalayan sea salt
  • 1 T vanilla
  • 1 T lecithin

Pudding Directions: Blend all ingredients except chia seeds and pour mixture into a large bowl. Pour in chia seeds; whisk vigourously and set aside.

Crust Ingredients

  • 2 cups almond flour
  • 1 cup date paste
  • 3 T cacao powder
  • 1/4 cup melted (in dehydrator below 118 degrees) cacao butter
  • 1/2 t Himalayan sea salt

Crust Directions: Blend all ingredients in a high-speed blender. Scoop into spring-form pan and pat evenly at the bottom of the pan. Pour pudding mixture on top. Set in freezer for two hours. Let sit at room temperature for 1/2 hour before serving.  Optional — sprinkle top with cacao nibs.

Bobby’s Non-Dairy Coconut Yogurt – CHI Style

Coconut Yogurt Ingredients

  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

Blend all the ingredients for 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.

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.

Sending Love and Blessings,

Bobby

Robert Morgan is the education director at Creative Health Institute, in Union City Michigan.

Bobby’s Special – CHI SEED CHEESE RECIPES

Sunny Pumpkin Seed Cheese

• 1C sunflower seeds

• 1C pumpkin seeds

• 1 small red bell pepper

• 1T Italian herbs

• 1t Celtic sea salt

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

• 1/8 cup rejuvelac

Step One –

1. Place pumpkin and sunflower seeds into a jar.

2. Add pure water, filling the jar.

3. Soak overnight and strain out water.

4. Rinse until the water runs clear.

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

6. Pour into 1 quart jar.

7. Cover with a sprout lid or cheese cloth.

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

Step Two –

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

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

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

4. Discard the bowl of liquid “whey”.

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

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

7. Last for 7 days in the refrigerator

________________________________________

Parmesan Seed Cheese – Great on Salads and in Soup

• 1C sunflower seeds

• 1C pumpkin seeds

• 1/2C sesame seeds

• 1/2C of nutritional yeast

• 1t turmeric

• 1/8C lemon juice

• 1t Celtic sea salt

• ¼ cup or less of spring water

• 1/8 cup of rejuvelac

1. Place seeds into a 1 quart jar.

2. Add purified water, filling the jar.

3. Soak overnight and strain out liquid.

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

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

6. Let sit cover on counter top for 4 hours

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

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

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Wonderfully Wild Green Cheese

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

• 1/4C finely chopped wild comfrey leaves

• 1/8C finely chopped dandelion greens

• 1/4t dulse flakes

• ¼t ground kelp

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

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

Be Blessed,

Robert “Bobby ” Morgan

Creative Health Institute

Union City, Michigan

866.426.1213