Creative Health Institute, part 2 of 5

Here’s a video of our teacher, Madeleine, talking about Rejuvelac, and a great idea for green smoothies—and the “banya” by the Coldwater Creek that is my favorite part of the CHI experience.

If ALL you got at CHI was any two of the following things, the experience is well worth the money–and of course, you get all five:

1. The education in the form of classes every morning and afternoon, and the chance to learn from Bobby Morgan. (He was unfortunately not there when I was, as his daughter got married; however, I heard 100% good things about his knowledge base, teaching style, and overall nurturing personality.) I had Madeleine instead, and I’m so crazy about her I’m talking to her about co-teaching a retreat next summer. You’ll learn about everything from affirmations, to genetically modified foods, to how to stimulate peristalsis in the colon. I did a guest lecture and so did our scholar-monk (another guest at CHI), Bhante. You’ll get lots of food demos: how to make Rejuvelac (an enzyme-rich probiotic drink from sprouted wheat or quinoa), seed cheese, almond milk, raw treats, sauerkraut, and more.

2. The wheat grass juice. You get three 2-oz. shots a day, 8 oz. to put in your bath every other night, 8 oz. twice a day as an “implant” (I will explain in a minute), wheat grass face masks, and more. While I was there, our lung-cancer patient was given poultices for his chest. Our eye-infection patient put it in her eye. Someone with a foot fungal infection was offered foot baths. If you’ve ever juiced wheat grass, you know it’s highly time consuming, requiring special equipment. You are getting about 30 oz. a day, which would cost you about $60 if you called in an order to your health food store or Jamba Juice! You’ll be treated to a tour of the wheatgrass greenhouse, and they teach you to grow your own.

Their grass tastes sweeter and far better than what I get here in Utah. In fact, despite a 15-year aversion to the stuff (it’s a long story), I did fine taking three shots a day, putting it on my face, and even in my bath. When I got home I got a 4-oz. shot at my health food store, and I gagged at the taste like I usually do—far more bitter and….I don’t know, yucky!

3. Raw-food meals (and Rejuvelac that you drink 16 oz. of daily) made for you. The first three days are raw red-cabbage sauerkraut, and “Energy Soup” (you add flaxseed and kelp or dulse) only. Energy Soup is like green smoothie, only no fruit, and you eat it with a spoon. On Day 4 forward, they offer you salads, sprouts, fruit, and some gourmet raw dishes and even an occasional treat. The chef, B.J., is very solicitous, and you can make a special request if you want. I didn’t, but I saw Chris got blueberries every morning, and other guests’ requests were honored.

4. The social atmosphere. It was amazing how emotional it was to leave the 15 others participating in the Detox and Rebuild program because we’d bonded so much. My detox symptoms consisted of one zit I got that lasted a day. I got up early in the morning and went for my usual run, though much shorter than I do at home, partly to get back in time for the 30 min. rebounding class. But other guests were experiencing headaches, nausea including vomiting, depression, and loss of energy. They usually lasted a day and the next day the guest’s eyes cleared and he or she felt better. But the shared experience–camaraderie, humor, wide diversity of age, health, race, religion, and goals—made the whole experience enjoyable and even fun as well as physically rewarding.

5. The detox protocols. The most important one, IMO, is enemas followed by a wheat-grass implant, and while you do them yourself morning and night, you’re given the equipment and careful instruction and support. This is invaluable, because it’s a lost art in modern culture, and it’s critically important. Coffee enemas or wheat-grass enemas are widely used by the alt-docs I am studying, including Nick Gonzalez, Hippocrates Institute, and the Gerson Therapy.

But another fun amenity at CHI is the “banya” or Russian sauna that Victoria Boutenko and her family built. It was my favorite part of my experience at CHI, getting in there half-naked with Melinda and Ed-and-Ed and whoever else every night. Then I’d leave, plunge into Coldwater Creek 10 steps away, and go back to the banya for more sweat-lodge therapy. Hot-and-cold practices like this are health practices followed by many around the world. You can get a professional colonic or massage or reflexology session at CHI as well (not included, but affordable). You do skin brushing and use the Chi machine. You do a bentonite-clay-and-wheat-grass mask on your face in the morning. You do yoga and meditation sessions. You participate in a half hour of rebounding, lymphatic massage, and EFT tapping every morning together. You are asked to get in the sun at least 15 minutes, and the grounds are beautiful, on the bank of a creek, so the outdoors will draw you out.

20 thoughts on “Creative Health Institute, part 2 of 5

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    1. I blend the grains into the water in my blender, then let it all ferment. That’s what they taught me at CHI. Then I am going to use it all in the green smoothies and no one will be the wiser. This morning I was out of kefir, and I made my kids a smoothie with rejuvelac as a base, frozen bananas, almonds, raw chocolate, and a little of my garden greens. They loved it.

  1. Wow, thanks for all this info Robyn. I have some Quinoa so I’m running to the kitchen now to try and make this Rejuvelac. Sounds a lot cheaper this way than everyone feeling like they should be going out and purchasing bottles of Probiotics which are pretty expensive.

    I’ve used some Cacoa beans in my smoothies off and on but what kind of raw chocolate is their a certain brand you like?


    1. Autumn, I don’t have a brand to recommend. I use very little raw chocolate so I’m not the expert on that–I’ve tried a few!

    1. Suzette, I do not think that wheat GRASS has gluten in it. The grain does. That said, it’s possible that people with extreme sensitivities (like Celiacs) may have an issue.

  2. Hi Robyn,

    This is so neat that you are promoting rejuvelac now! I messaged you about a month ago, just to get your thoughts on it. I have been using it for about a month now and I put it in my green smoothies. I have severe ulcerative colitis and my 5 yr old has terrible stomach issues if she doesn’t have her green smoothies and pro biotics. Since using the rejuvelac and switching to a mainly plant based high raw diet both of us are doing very well. I stopped taking my colitis meds and feel much better.

    I also started adding Spirulina to my daily intake. Wondering what your thoughts on that are?


  3. Would you also blend the sprouted quinoa in the blender. and then ferment it? Also, how do you make coconut kefir – do you use the liquid from a young coconut?

    1. Debbie, yes, and yes. I will make a video soon of making kefir–but it couldn’t be easier, just add water kefir grains to coconut liquid and let it ferment in a jar on the counter.

  4. I will be adding the rejuvelac to my daily routine, always learning!!… I detox with coffee enemas, and it’s like “medicine” an alternative medicine (learned from gerson), it’s unbelievable how my body has healed from cancer, and I will definitely try the wheat grass enemas; love being healthy; thanks robyn, looking forward to more info!!!

  5. So Robyn are you saying you don’t make the Rejuvulec water you blend water and quinoa l together and make a rue and than let it set for how long to ferment? I guess you don’t do the rinsing and watch for the sprouting? and store it that way in the refrigerator? for how long? I guess you would not drink like water you would use in your smoothies only?

    1. Sherry, I am drinking the Rejuvelac plain as well. I think the taste is pleasant. Not everyone will agree. I do rinse and watch for sprouting, for a couple days before blending and fermenting. Mine became quite tart and fermented in 24 hours in my 78-degree kitchen.

      Jo, quinoa works for gluten intolerance.

  6. Mmmm… raw red cabbage sauerkraut. I make my own. I tried doing green cabbage, but it wasn’t nearly as good to me as red cabbage. My toddler LOVES it too. Every time he sees me dishing some up to share with him, he gets really excited and giggles. I’ve even seen him throw a tantrum when it’s all gone.

  7. Robyn,

    Thanks so much for doing this! A visit for my whole family to CHI has been high on my wish list for a few years. I can “visit” through your posts 🙂

    Can you please write out the recipe for energy soup without fruit that you had? Does that mean no avocado or lemon? I am wondering how palatable it was without fruit.

    Thanks so much!!

    Blessings to you!

  8. I attended Creative Health’s Program years ago.. it was the single best thing I ever did for my health in my life.. and that was after bein vegan for over 20 yrs!!

    When I attended they had a sweet energy soup. . . and a non-sweet. The sweet contained an apple or a banana. . . and yes, avocados were allowed.. – – – but none of that during the 3 days of serious detox. . just non sweet energy soup and all the wheatgrass. you can ingest (and keep down). .minimum of 3 times daily.

  9. To answer if wheat grass has gluten, yes and no, no before the first 10 days of growth, and Yes after 10 days of growth.

  10. However, being gluten sensitive, and completely avoiding it in all grains for the past year, I’m going to OHI in a couple of weeks and will be taking lot’s of wheat grass for 7 days, hoping I will get over the sensitivity of gluten during the program, and be OK with all that wheat grass.

  11. Robyn, I was looking for information on your blog, and found this note that you don’t like the taste of wheatgrass. I’ve found this product from a company named EVERGREEN that sells fresh frozen, outdoor grown, certified organic wheatGrass Juice expressed from cereal grass. I’m using a package in my smoothie with other fruits and vegetables. What do you think? Is this a good idea?

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