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.

p

Advertisements

Better Tasting Energy Soup

Energy Soup – Your Way!

 Leafy Greens – Spinach, kale, swiss chard or any of your favorite leafy greens. Make sure to look for wild greens, as they have amazing nutritional properties.

 Raw Vegetables – zucchini, cucumber, asparagus, bell peppers, broccoli, or any other raw vegetable, adding at least 1-2 of them to the the greens. If you do not have a problem with night-shades try adding some tomatoes.

 Raw Fruits – Choose your favorite fruit. We love apples, pears and mangoes, but you can choose your favorite fruit to make your energy soup your own.. My standard is apples and I add only a single apple along with an inch of fresh ginger to make a pitcher of sweet energy soup.

 Flavor Enhancers – Dulse, kelp and other sea vegetables really being up the flavor of the soup and are an excellent source of minerals. Raw onions and garlic add delicious flavor to soup. Fresh ginger is always a favorite and when making a sweet soup,you may even want to add a touch of cinnamon or nutmeg to garnish your soup

 Fresh Herbs – Basil, oregano, Italian seasoning, or cilantro; experiment with your favorite herbs. You may want to use no more than two different herbs as you don’t want to make the soups flavor too complex.

 Fresh Lemon Juice – Lemon juice is extremely alkalizing to the body and adds a subtle tang to your soup.

 Nut & Seed & Avocado Cream – You can simply add the avocado to make the soup creamer. To increase the protein content of the soup experiment with seed and nut creams or just as some of your favorite nuts and seeds to the soup and blend in. My favorite is hemp.

 Unprocessed Sea Salt and Pepper – A little touch of sea salt will enhance the flavor of your soup. Go easy on the salt and use more duse or kelp as enhancers. Regular iodized table salt is heavily processed, so opt for sea salt instead. Crushed black pepper adds a nice addition, as does cayenne pepper if you like your soup spicy.

 Rejuvelac or Water. You need to add some liquid to get your soup to the consistency you like. How thick you want your soup is totally up to you. Here at CHI we always use rejuvelac as part of our soup base. Its amazing how wonderful it makes the soup taste, while making it I like a thick, creamy soup.

 Wishing everyone a great easter weekend. Love & Blessings, Bobby

Robert Morgan is the Health & Education Director for Creative Health Institute, in Union City Michigan. He specializes in Diabetes turn-arounds in less than 28 day. He is called the gruru of raw foods and has earned the nick name – ” rawman”.

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.

Patty’s Living Celery Dill Soup: # 4 In CHI’s 20 Elegant Raw Soups

 

Serves 12 to 14

Ingredients:

  • 3 Organic English Cucumbers
  • 4 Bunches Organic Celery
  • 10 Organic Roma Tomatoes
  • 10 Cloves Garlic
  • 1/2 Cup Soaked Almonds
  • 2 1/2 Cups Purified Water
  • 3 Organic Avocados
  • 1/4 Cup Coconut Aminos
  • 1 Cup Alfalfa Sprouts
  • 1 1/2 tsp Dill
  • 1/2 tsp Mustard Powder
  • (Optional) Pinch of Himalayan Sea Salt and Dill for garnish with Celery leaf.

Directions:

  1. Juice cucumbers, celery, tomatoes and  garlic. Set aside in very large bowl.
  2. Blend almonds and water; strain pulp in nut milk bag and pour into large bowl with vegetable juice. Whisk.
  3. Ladle 4 cups of juice/milk mixture into high-speed blender and add sprouts, 1 1/2 of avocados, mustard and dill. Blend at high speed until smooth.
  4. Set aside another four cups of juice/ milk mixture.
  5. Empty blended mixture (with avocados and spices) into large bowl of juice/milk mixture.
  6.  Pour second batch of juice/milk mixture into blender. Add remaining 1 1/2 avocado. Blend at high speed until smooth.
  7. Pour blended juice/milk/avocado mixture back into large bowl.
  8. Whisk vigorously until blended well.
  9. Ladle six cups of soup mixture back into blender and blend at high speed.
  10. Pour blended mixture back into main bowl.
  11. Repeat steps 8, 9 and 10 until soup is very smooth and completely blended.
  12. You may enjoy this delicious raw living soup at room temperature, warm it in your high-speed blender by blending it on high speed for about five minutes (my favorite option), or set it in the dehydrator at 105 degrees for two hours before serving. If you dehydrate it, be sure to whisk it again before serving as the juice mixture will separate from the milk mixture as the soup sets.
  13. When you serve it, sprinkle it with dill and a celery leaf and, if you are willing to stray from Ann Wigmore’s strict raw living food guidelines, a pinch of Himalayan sea salt (the salt contains about 80 minerals so I consider it healthy in small amounts).

Note from Patty: This is the first soup I have created that fits within Ann Wigmore’s Raw Living Foods guidelines. I love that it tastes so gourmet and delicious and yet is something I could serve to Ann Wigmore if she were still alive and dropped by my house for dinner this evening. The flavours are extremely subtle and yet delicious. I absolutely LOVE this soup and so does CHI Director Bobby Morgan who ate several bowls of it before it was even warmed. Bobby said the soup is “an award winner” and that he could actually feel the healing energy and vibration from the soup as he ate it. I hope you enjoy this amazing soup as much as we do.

Also, I want to let you know that the process of developing 20 raw gourmet soups has been extremely rewarding so far. If you are trying to develop expertise as a raw chef, I highly suggest you consider sticking to one item (soups, salad dressings, granola, chips, crackers, cookies, etc…) and attempting to develop 10 to 20 variations on the theme. The process is very rewarding and you will find yourself thinking about your project at odd moments and developing more and more creative ideas. I think I have worked on creative projects for many years in this manner, finding that I am more creative by imposing a set of boundaries on myself for a time. I believe this idea came to me when I took drawing classes with renown sculpture David Barr many years ago. Barr, who has work in the Smithsonian Institute, told me his life as an artist expanded greatly during a period of years when he limited his sculpture pallet to black and white. Since then I have often seen the wisdom in establishing guidelines for creative projects.

The Other Soups in this Series are:

Best EVer Mushroom Soup

Indian Coconut Carrot Soup

Red Pepper Walnut Soup

Love and blessings…. Patty

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!

Indian Coconut Carrot Soup: Soup # 2 of 20 Elegant Raw Soups

CHI Cucumber Sandwiches with Patty’s Ranch Dressing and Patty’s Indian Coconut Soup

Dear Friends,

I hope you enjoy this delicious soup recipe. And to those of you who tried the mushroom soup, I’m really sorry if, when you dehydrated it, it fermented on you. We discovered the same thing in our own kitchen and decided that mushroom soup is best served at room temperature or warmed just slightly in your Vitamix. This week I’ve created for you a soup you can heat in the dehydrator. I just LOVE it and so do a few other people around here. If you like Indian food, I suspect you’ll love it, too. If you’re not super crazy about Indian food, you’ll probably be able to take it or leave it. Whatever the case, I hope that if you’ve ever visited Creative Health Institute, you’ll be able to appreciate that it’s a great way to re-purpose our perpetually accumulating carrot pulp. We serve carrot juice daily to all of our guests who are addressing cancer challenges so we always have lots of carrot pulp around.

Also,  our friend Garrett from Texas wrote to ask that we include a good number of soups without cashews because many people like to avoid eating them. Considering Garrett’s suggestion this soup is cashew free.

And for those of you who want to spice up your Valentine’s Day, serve it like I do — with a few extra sprinkles of cayanne pepper.

Also, I want to say thank you to those of you who have offered to donate cameras! We received our first camera gift in the mail yesterday from Dolores and it enabled me to take this photograph for the blog. Julia just dropped off a camera that will allow us to take short videos. Thank you. Thank you. Thank you. We are so grateful to Delores and to Julia  to all of you consider  who Creative Health Institute so generously. Please remember one easy way to support our wonderful community is simply to do all of your online shopping through our link to Amazon.com on our web page. Each time you shop online through our online store, CHI receives a donation that will enable us to help others.

Love and blessings,

Patty

Indian Coconut Soup Ingredients

    • One Young Thai Coconut
    • 3 cups Carrot Pulp
    • The juice of one Lemon
    • The juice of one Tangerine
    • 1 t Himalayan Sea Salt
    • 1 T Garam Masala
    • 3 T Olive Oil
    • 4 cups fresh Almond Milk
    • 1/2 inch Ginger
    • 1 Clove Garlic
    • 1/4 cup Coconut Nectar
    • 1 T fresh Cilantro
    • Cayenne Pepper to taste
Directions:
  • Crack the coconut and pour the coconut water in your high-speed blender.
  • Scoop out the gelatinous coconut meat and place it in the blender.
  • Juice lemon and tangerine and add juice to blender.
  • Add all other ingredients — except cayenne.
  • Blend until smooth.
  • Pour into bowl and dehydrate at 110 for three hours.
  • Ladle servings into a bowl and sprinkle cayanne pepper on top to suit your taste. (I like about 1/2 a teaspoon per bowl but that’s VERY hot!)

Patty’s Delicious  Raw Ranch Dressing

Blend in your high speed blender:

  • 2 cups of soaked raw cashews
  • 3 cups of water (maybe put in two cups first and add more for the consistancy you prefer)
  • 3 T nutritional yeast
  • 1/2 t black pepper
  • 1/2 t Himalayan sea salt
  • 1/2 T  dried dill
  • 1/2 T  dried parsley
  • 1/2 T dried cilantro
  • 1/2 t liquid smoke

This is a delicious ranch dressing for any raw salad or wrap. You may enjoy making our CHI Cucumber Sandwiches with it. Do it just like this:

  1. Take a square of your favorite raw bread (keep it simple…don’t use anything that overpowers the simple flavors of this yummy sandwich).
  2. Spread thinly sliced organic cucumbers in a thin bottom layer.
  3. Add about a tablespoon full of Patty’s Ranch Dressing on top of the cucumbers.
  4. Put two slices of avocado on top the dressing (it will help to hold on the dressing and tomatoes if you place them right).
  5. Add a spoonful of chopped tomatoes.
  6. Garnish with alfalfa sprouts.

This yummy sandwich was a joint creation of Patty, Don, Cheryl and Johannes from Austria. We hope you will enjoy the subtle flavors! We couldn’t assemble them fast enough and interns were gobbling them off the platter as we made them.

xo