
Maybe ts time for a change?
If you are thinking about eating more of a plant based diet, don’t bite off more than you can chew. Think about it… The new proteins drinks are mostly pea based not whey. Blessings, Dr Bobby.

If you are thinking about eating more of a plant based diet, don’t bite off more than you can chew. Think about it… The new proteins drinks are mostly pea based not whey. Blessings, Dr Bobby.
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
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
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
These simple, fast to make raw living food treats will satisfy your cravings for Chocolate and Coconut.
EQUIPMENT NEEDED: Food processor & Blender
INGREDIENTS: PART 1
INGREDIENTS PART 2 – Prepare in a separate bowl
DIRECTIONS:
Use a cookie scooper to make tablespoon sized elongated balls, or roll them by hand. Best to do this on your dehydrator tray. Don’t forget to put two almonds on each one, You want them to look like Almond Joys. Dehydrate at 105° for 2 – 3 hours. We need the coconut to become firm.
Dip the Almond Joys in the chocolate and place on a teflex sheet or wax paper and place in the fridge for at least an hour. Bring them out and enjoy eating a healthy snack. Remember these are snacks, not your main meal.
Enjoy and be Blessed , Bobby.
if you liked bacon you’re going to love this recipe .
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
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:
Instructions:
Wishing everyone the healthiest and happiest of summers. Bobby
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
. 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)
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.
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