Eating Raw, Living Well

By Hiawatha Cromer

Hiawatha Cromer developed these recipes while serving as director, instructor and kitchen manager at the Creative Health Institute (CHI) from 1993 to 2001, and with The Assembly of Yahweh Wellness Center, beginning in 2001.

Some recipes were created by participants in the program; a few have come from other sources.

• Language: English
• Publisher: Xlibris US
• Release date: Sep 25, 2012
• ISBN: 9781479702329

Book preview

EATING RAW,

LIVING WELL

By

Hiawatha Cromer

Copyright © 2012 by Hiawatha Cromer.

Library of Congress Control Number: 2012915608

ISBN: Hardcover 978-1-4797-0231-2

Softcover 978-1-4797-0230-5

Ebook 978-1-4797-0232-9

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

To order additional copies of this book, contact:

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

119945

CONTENTS

Acknowledgments

My Journey To Wellness

What Is Living Food?

Breakfast

Oatmeal

Apple Sauce

Sesame Banana Smoothie

Banana Republic

Mango Tango

Two-Way Cantaloupe

Miss Figgy Pear

Apple Celery Smoothie

Apple Fig Smoothie

Vanilla Pears

Banana Carob Smoothie

Apple Beet Smoothie

Apple Banana Millet Smoothie

Prune Supreme

Smoother Mover

Herbs That Are Beneficial For Health

Soups

Why Blended Soup?

Dr. Ann’s Energy Soup

Warm Vegetable Soup

Cucumber Energy Soup

Cabbage Soup

Broccoli Energy Soup

Blending For Better Digestion

Salads

Relish The Corn

Arame-Sesame Salad

Carrot-Raisin Supreme

Carrot-Raisin-Coconut Salad

Cole Slaw

Repeat The Beet

Beet-Sauerkraut

Cucumber-Wakame

Radish-Parsley Patch

Collard Green Salad

Marinated Vegetable Salad

Marinated Sprouts

Oriental Turnip Salad

Green Bean-Wakame Salad

Mock Red Salmon

Nori Rolls

Mock Potato Salad

Sauerkraut

Hummus

Veggie Tuna

Cucumber Serenade

Onion Relish

Cranberry Sauce

Apple Blossom Salad

Raw Foods Are The Most Nutritious

— What Is The Next Best Thing?

Salad Dressings

Miso-Tahini Dressing

Pumpkin Seed Dressing

Corn-Avocado

Mock Thousand Island Dressing

French-Style Salad Dressing

Sesame-Garlic Dressing

Live Green Goddess-Spanish

Oil & Vinegar Dressing

Mock Thousand Island Dressing #2

Beet-Sunflower Seed Dressing

Miso-Nayonaise Dressing

Cranberry Sauce

Garlic Dressing

Cucumber-Avocado Dressing

Tomato Dressing

The Supreme Machine!!

Desserts And Snacks

Various Snacks

Carrot Cake With Almond Icing

Sweet Potato Pie #1

Sweet Potato Pie #2

Apple Pie

Banana Cream Pudding

Banana Ice Cream

Victoria’s Secret

Frankie’s Cookies

Balancing Live Foods

Proteins

Mock Turkey

Seed Cheese

Almond Crème

Sesame Milk

Almond Cabbage Loaf

Sunflower Seed Loaf

Holiday Dressing

Sunflower-Sesame Seed Cheese

Nancy’s Almond Loaf

Most Dangerous Foods

Dehydrated Foods

Dehydration Class

George’s Crackers — Papadam Style

Everybody’s Favorite Crackers

Garden Burgers

Banana-Nut Pancakes

Five Basic Rules Of Food Combining

Miscellaneous Recipes

Gwen’s Pizza

Noor’s Recipes

Breakfast Tart With Banana Sauce

Lou’s Banana Sauce

Tabouli

Squash Royale Energy Soup

Hiawatha’s & Lou’s Barley Bread

And Sandwich Spread

Fig & Papaya Anti-Aging Salad

Garlic Dressing

Hiawatha’s Awesome

Sesame Garlic Dressing

Hiawatha’s Cabbage Salad

Yummy Italian Dressing

Apple Pie

Lasagna — Victoria’s Recipe

Caroline’s SupremeSunflower Seed Paté

Jade’s Seed Cheese (Non-Fermented)

Jade’s Fabulous Hummus

Raw Cream Of Broccoli Soup

Nori Rolls

Arame Cabbage Marinade

Avocado Dressing

Maxine’s Natural French Dressing

Oatmeal

Cashew Crème

Almond Crème

Cleopatra Carrot Cake

Queen Elinor Cream Frosting

Banana/Coconut/Tahini Cream Pie*

Cranberry Salad

Mother Knows Best Salad

Jade’s Sensuous Salmon

Sweet Onion Relish

Spice It Up!!!

How To Sprout

Rejuvelac

Health Benefits Of Some Vegetables Used With Raw/Living Foods

Living Foods Milk Alternatives

Dr. Ann Wigmore’s Nut And Seed Milk

Dr. Ann’s Wheat Milk

Malted Wheat Milk

The Benefits Of

Raw/Living Foods

Having A Natural Ball

At Holiday Times Or Special Occasions

Menu Planning Guidelines

Raw Foods And The Biggest Myth Ever

Creative Health Institute

Detoxify & Rejuvenate

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Hiawatha Cromer developed these recipes while serving as director, instructor and kitchen manager at the Creative Health Institute (CHI) from 1993 to 2001, and with The Assembly of Yahweh Wellness Center,beginning in 2001.

Some recipes were created by participants in the program; a few have come from other sources.

Acknowledgments

Many thanks to

Dee Lyons for her typesetting, layout and editing assistance;

Caroline Carriere and Billye Graham for their help in compiling some of the instruction guidelines;

and the many participants at the Creative Health Institute and

the Assembly of Yahweh Wellness Center

for their enthusiastic support and encouragement during the compilation of the Eating Raw: Living Well recipe book.

My Journey to Wellness

In April 1993, I was suffering much discomfort in my right leg, to the extent that I was considering the use of a cane, and I weighed 220 pounds, which probably contributed to the pain in my leg. I knew I needed help, so I visited Creative Health Institute (CHI) and was told that a kitchen manager was needed. I resigned my position with the Single Parent Family Institute in Lansing, Michigan, and reported for duty at CHI on May 1, 1993 (a date I will never forget).

This was the turning point in my life. I had, in the past, tried numerous diets in an attempt to control my weight, none of which were successful. From May 1, 1993 until February 1994, I did not eat any cooked food.

My daily food intake consisted of three servings of wheatgrass juice, sunflower and buckwheat greens, lightly fermented foods (seed cheese, sauerkraut and rejuvelac), fruits and vegetables, sprouts and soaked nuts. Additionally, I took daily wheatgrass implants.

During this time, Mary Haughey provided me with guidance in learning and practicing Creative Health Institute living foods program. Whenever I left the Institute to visit friends, I always carried my food with me and avoided restaurants. By February 1994, I had lost 60 pounds, the pain in my right leg was gone, my biannual bout with sinus infection had been eliminated, and my energy level had increased. I was added to the payroll at CHI and was elevated to program director, a position that I held intermittently until March 2001.

I owe a debt of gratitude to Donald Haughey, founder of CHI, who provided the opportunity to learn, practice and teach Creative Health Institute’s Living Foods Program.

What is Living Food?

Why is it necessary to incorporate living foods in one’s life?

Living food is nourishment that is easy to digest. This nourishment is provided through the use of seeds, nuts, grains, fruits and vegetables, prepared by various techniques that are simple and inexpensive. These include blending, fermentation and the use of sprouting and growing greens indoors. Living food is an energy provider that has the ability to do two things: First, it cleanses the body of toxins that