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

Foods That Help To Control Blood Sugar

Eating the right foods can help manage blood sugar fluxuations.

Leafy Green Vegetables Are Nutritional Powerhouses

Raw or cooked leafy green vegetables are storehouses of vital minerals, vitamins, antioxidants, and enzymes. They add color, flavor, and texture to any meal. Make your Greens go beyond the norm. Make smoothies with greens as the base. Make your salads your meal. Try the following:
Kale -It’s rich in antioxidants minerals and vitamins. Vitamins A, C, and K are found in abundance. Don’t forget to pound the kale to soften it if you are eating it raw. See kale chips for a fun way of eating kale.
Microgreens – These small and delicious green are usually immature sunflower greens, but can be grown from almost any of the greens when picked immature. Dr. Ann Wigmore made the famous. Microgreens are packed with nutrients, especially vitamins C, E, and K, and the best thing is you can grow these indoors years around.
Collard Greens – Are one green that is best tasting and easily digested when you cook them and add a little apple cider vinegar on them to enhance their flavor. Their leaves are thick and somewhat bitter, so if you use them raw in salads or smoothies, use them sparingly. They’re one of the plant worlds best sources of vitamin K.
Spinach – Just one cup of raw spinach provides 181% of the DV for vitamin K, 56% of the DV for vitamin A and 13% of the DV for manganese. Goes great in smoothies and salads and taste wonderful cooked alone or incorporated into 100’s of other cooked foods.
Beet Greens – Great when chopped into salads, put in smoothies or juiced. – They are full of minerals like potassium, calcium, riboflavin. Like most greens vitamins A and K are prevalent. One cup of cooked beet greens contains 220% of the DV for vitamin A, 37% of the DV for potassium and 17% of the DV for fiber. When eaten raw in a salad or smoothie, you get the benefit of the life food enzymes.
Romaine – It’s a good source of vitamins A 82% DV and K 60% DV. Romaine works excellent as a basis for salads as well as an addition to smoothies. It’s also one of the best sources of dietary nitrates, that turn into nitric oxide.
Arugula – Like all green leafy vegetables Arugula is rich in vitamins A and K. B9, and has one of the highest levels naturally occurring nitrates, which may help reduce blood pressure, improve blood sugar and blood flow.
Turnip Greens – Filled with nutrients they are more nutritious than the turnip itself. The greens are exploding with calcium, manganese, folate and vitamins A, C, and K. Great in small amounts in smoothies and salads. They are most delicious when cooked.
Tomorrow I will teach you about the fruits and berries you can eat once you have your blood sugar normalize.
Wishing you the best day ever! Bobby

Rejuvelac The Fermented Probiotic Power Drink

READ THE COMPLETE ARTICLE: CLICK HERE

Rejuvelac is a slightly fermented wheat berry drink that is one of the most important items in the living foods lifestyle. Rejuvelac plays a vital role in restoring health. Rejuvelac contains all the nutritional nourishment of wheat and is more easily digested. It contains the friendly bacteria that are necessary for a healthy colon and to remove toxins.

Rejuvelac continues to be a mainstay in the Living Foods Community. Thousands of raw and living food vegans drink it everyday.
Rejuvelac continues to be a mainstay in the Living Foods Community. Thousands of raw and living food vegans drink it every day.

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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Patty and Gigi’s Red Pepper Walnut Soup: #3 of CHI’s 20 Elegant Raw Soups

 We hope you enjoy this delicious soup Patty and Gigi created last week in the Creative Health Institute kitchen after forgetting to put walnuts in the granola we were making. We noticed the nuts still soaking on the counter and decided to create a soup around them. This is what we came up with. It is a favorite soup of several CHI interns and we hope you will enjoy it as well. For the first two soups in this 20 soups series, just visit these links: Soup # 1 ; Soup # 2.

Serves 6 to 8

Ingredients:

  • 3 Cups Walnuts (soaked six hours)
  • 6 Cups Purified Water
  • 2 Large Red Peppers, chopped
  • 1/3 Red Onion, chopped
  • 1/3 Cup Nutritional Yeast
  • 1/3 Cup Coconut Nectar
  • 1 1/2 tsp. Himalayan Sea Salt
  • 4 Cloves Garlic, chopped

Directions:

    • Liquefy walnuts and water in high-speed blender into nut milk.
    • Pour half of milk into large glass or stainless steel bowl.
    • Add remaining ingredients.
    • Liquefy
    • Dehydrate for three hours.
    • Serve and enjoy!