Recipes from CHI! Part 1 of 2

“Going off sugar” has always been hard for me, because the way I eat really healthy even in the face of temptation, is to tell myself, “I could have that if I wanted to. I choose not to.” (I list reasons in my head, if I’m tempted.) Or, occasionally, I say yes rather than no, and I eat chocolate! I “went off” junk food years ago, but I have never stayed completely away from sugar for more than a few months at a time.

So to tell myself, “You can’t have that” does a weird number on me psychologically, brings out my demonic inner rebel. However, I’m up for the challenge. And having things to eat, that you love, that contain no sugar or chemical sweeteners, is key! Here are some ideas I came back from CHI with.

Joyce Oliveto’s Favorite Dessert

Joyce puts a 1 quart fresh blueberries in the blender, with 3 Tbsp. date paste (you can make this with dates and a little water), and a pinch of cinnamon and vanilla powder. Layer it with soaked, chopped raw almonds. (I made this for Matthew, on my YouTube video posted yesterday!)

Chef Madeline

As I told you, Madeline is 67. Here she is in a photo with director Bobby Morgan and raw-food book author Hiawatha Cromer. When I found out how old Madeline was, I shrieked, “SHUT! UP!” (It’s a really dumb thing to say, but I live with three teenagers and stuff like that comes out of my mouth.) I finally have the picture of what I want to be when I am a full generation ahead of where I am now! She golfs competitively. She’s organized and ego-free and constantly learning and an articulate teacher. She’s just a positive-energy dynamo, and she’s sexy as heck, too. Her husband is almost 80 and is the same way!

For her recipes, there are some superfoods you might not recognize. Research them if you want—but they’re cool foods with a David Wolfe-like twist: that in the modern age, the privileged and the educated can leverage all the powerful nutrition secrets from all over the globe. (I stick to the basics because I consider my audience the Average “Jo” who needs to get more simple and cheap spinach, apples, and flax in the diet FIRST.

But maca is the best libido-enhancer I know, lucuma is a low-glycemic sweetener from a Peruvian fruit that makes caramelly-tasting raw desserts, and mesquite is from a pod in North American trees, high in protein and minerals, that regulates blood sugar and sweetens with a molasses-like caramel note.)

Madeline loves to buy stuff on—so much so that she had a laminated page she’d hold up at CHI every time there was an ingredient…in response to the question “Where do I buy that?” I just ordered some lucuma and toffee-flavored stevia there, myself, and am making this shake today. I’ve added my own twist of freezing some of it so it’s a frozen shake rather than a thinner drink like Madeline makes it.

Choca-Laca-Maca Shake

2 cups sweetened almond milk (see tomorrow’s blog)

1 frozen banana

1 Tbsp lacuma

1 Tbsp raw cacao nibs (optional)

8-10 drops toffee-flavored stevia (

2 tsp maca

1 Tbsp. mesquite

½ tsp vanilla

Freeze half the almond milk in ice cube trays. Blend frozen cubes with all remaining ingredients till smooth in BlendTec and drink immediately!

This is a delicious way to use your RAW almonds from our annual group buy, which we will kick off on approx. Oct. 1. (Almonds you buy in the store have been pasteurized, killing enzymes and making soaking them overnight mostly pointless because life, or germination, cannot occur.)

11 thoughts on “Recipes from CHI! Part 1 of 2

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  1. May I suggest Hail Merry Raw Chocolate macaroons? They took care of mmy sweet tooth lusciously when I first changed my diet and they are actually better than any truffle I ever tasted. Also, raw cacao, raw coconut, raw molasses–nothing you can’t have there, right?

  2. I have been so in awe of this cancer series, I’ve literally had nothing to say – I’m just soaking it up. But this post made me laugh – and feel not so alone. I have eaten so well, really, since early June. Off gluten and dairy, which automatically cuts back on sugar and fat. No headaches, some nice weight losss – but this weekend – sugar got me, BIG TIME. Or more correctly, I got myself, with sugar – gotta take full responsibility. Trader Joe’s Milk Chocolate Covered Soft Peanut Brittle. And do you know what the dumbest, saddest part of it was? I didn’t even like it! It sounds good, but it was actually pretty awful. Yet I ate half the bag and now have my first migraine since June. What a dope! I was feeling so disappointed in myself. This post has help me reset my knowledge and my wisdom, forgive myself, with apologies to my entire system for putting it through this, and tomorrow will be a new day. I know what you mean about the ‘inner rebel’ – right now now mine has a rippin’ headache…

  3. I can relate mgm. Lol I will feel so great eating the healthier foods but I get bored or see something and it looks so good so I eat too much and feel awful. It’s never worth the way I feel but I keep doing these things over and over like the hamster running on the wheel. I do make it harder for me to eat the junk by not keeping it in the home on a regular basis such as shopping trips but it’s not easy! I’ve been going slowly replacing one bad item for a healthier one for the last 3 years. I can only purchase a few things but without the meat that helps my budget a little as well. I can’t wait to be able to purchase the entire whole foods collection and have all these recipes at my fingertips. If I have my place filled with “better options” then I notice I’m less likely to grab the junk but we are only human. Everything I seem to pick up contains sugar so this sugar thing is killing me right now. I’m still down way less sugar than I ever have but I’m struggling. Way to go Robyn your such an inspiration to us all!!! 🙂

  4. I live in layton and I am wondering if you know the name of a good health care practitioner that practices natural solutions up in this area? If you don’t know anyone up North would you give me the name of the provider that you go to.

    1. Brenda, we are going to start a resource for natural practitioners nationwide, and, Wiki-like, let people add to it. Meantime, I don’t know that area, but Judith Moore is in Heber now I believe, and Hugo Rodier in Draper, and Vaughn Johnson in the Provo area. Bioidentical clinics include Utah Wellness Centers run by Francine and Catherine, nurse practitioners, in Utah and Salt Lake counties.

  5. To Healthy homemade smoothies: try liquid stevia instead. It tastes just as good as honey or surgar as long as you don’t add too much!!

  6. Robyn, a cook book that you might be interested in, that I ADORE (love, love, love) is Rebecca Katz “The Cancer-Fighting Kitchen.” Her “Best-Ever Oatmeal” recipe instructs you to soak your oats overnight! Seriously-fantastic, delicious recipes–totally healthy. And she has a chapter with ‘dessert/treats’ that you might like. My 2 year old drinks her chicken mineral broth plain and loves it, it’s that yummy.

    Also, there is a blog that might give you some personal inspiration for your sugar quest…I stumbled upon it several years ago, and although I only have checked it, uhm, maybe 3 times, it fascinates me:

    I TOTALLY agree with her (above website author) that as your body learns, well, more appropriately, as YOU learn to read your body’s response to sugar, and if you don’t eat it frequently, then you will notice the immediate effects of sugar consumption. For me, it’s my tonsils. Even too many fresh dates will do it. Sore tonsils. Crazy.

    Keep up the great work! (and really, if you haven’t already checked out/ purchased the above-mentioned cookbook, you *should*!!)

    1. Annabeth, thanks for that! My Ch. 9 of 12 Steps to Whole Foods also has you soaking your oats overnight, with an explanation about why (phytates, etc.).

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