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CHI Recipes, part 2 of 2

By Robyn Openshaw, MSW | Sep 13, 2011

Sweetened Almond Milk

1 cup raw almonds, soaked overnight and drained

4 cups filtered water

4 dates (pitted) or ¼ cup chopped dates

½ tsp vanilla

Blend until very smooth (about 2 minutes) in BlendTec. Optionally, if you want smooth milk without sediment, strain with nut milk bag, or cheesecloth. Use pulp in green smoothies or stir it into almond or peanut butter. Or, make Patty’s Peach Cobbler, here.

Patty’s Raw Peach Cobbler

Patty is 45 and was living at CHI and volunteering there, after arriving 10 months before with multiple sclerosis that had her barely able to get out of bed. Her symptoms responded beautifully, she lost tons of weight, and she is now highly active, leading our rebounding classes every day. She’ll be at CHI teaching through May 1, 2012, so go soon and you’ll get to meet her!

Maybe it was because of 5 days straight of eating energy soup and cabbage, but this peach cobbler tasted like heaven to me. You may want something crunchy on it–I recommend chopped soaked/dehydrated raw almonds sprinkled on top.

Patty’s Peach Explosion

(Note: I think this recipe tastes like the peach cobbler my mother baked in our childhood home. My brothers, who gobbled it up, always referred to it as “Peach Explosion,” hence the name.)

Tools: High Speed Blender, Dehydrator, Spatula,   Mixing Bowl,   Rectangular Glass Cake Pan, Knives, Cutting Board.

Crust Ingredients:

1 cup almond flour (we use ground up dehydrated almond pulp left over from almond milk)

2 cups rolled oats (we rinse it multiple times to get the gluten and allergens off)

1 cup melted coconut oil (melt it at 110 degrees in the dehydrator)

Teaspoon nutmeg

Teaspoon cinnamon

8 soaked and pitted organic dates

1/2 Teaspoon Himalayan sea salt

About 1/2 cup water

Crust Directions: Mix ingredients in your high speed blender until smooth and creamy, spoon onto peach filling. Dehydrate at 110 degrees for 10 hours. I found the handles of my glass rectangular baking pan fit snugly into the side grooves of an Excalibur dehydrator. (If you have another dehydrator, you might need another dish.)

Peach Filling Ingredients:

12 Organic Peaches washed and sliced

8 soaked and pitted organic dates

1/2 teaspoon Himalayan sea salt

1 Tablespoon cinnamon

2 – 2 1/2 cups of water from soaked dates

Peach Filling Directions: Liquefy dates, water, salt and cinnamon in high-speed blender. Pour into mixing bowl with sliced peaches and mix well. Pour peach filling into ungreased glass baking pan.   Your peach mixture should be watery. Most of the water will evaporate during dehydration and you’ll want to make sure your cobbler is nice and juicy.

Posted in: Recipes

4 thoughts on “CHI Recipes, part 2 of 2”

Leave a Comment
  1. Anonymous says:

    Would love to hear more of Patty & her improvement from MS. I too have MS & have improved (to a point) with a whole foods & raw food diet.

  2. Anonymous says:


    Angela Liddon is a vegan with a knack for making great treats-most of which only use maple syrup as a sweetener. They are so good! Check out her site for some fabulous sweet treat ideas with out the sugar. Otherwise-stick to that amazing almond joy fudge of yours-still one of my favorites! Try adding a little ground flax seed to it too! 🙂

  3. I would love to hear if anyone tried this with a different dish. I have a round dehydrator. 🙁

  4. Ornella says:

    I just bought a dehydrator bc of this recipe! (Full disclosure: I eat mostly raw and wanted one for years)…sprouting the almonds now…I can’t wait for the cobbler to be done! Thx for sharing.

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