Here are some of my favourite recipes for 2011. More treats can found on Maev Creaven Nutrition
Banana Ice Cream 
(3 servings)
5 frozen bananas
4 tablespoons water (or almond milk)
10 dates (soak for a few hours / otherwise add some hot water for a few minutes to soften)
optional add-ins: a Chunk of raw dark chocolate, a handful of almonds, etc get creative.
If you dont have a vita mix, a food processor also works, or another
powerful blender.
Turn the processor on, add the frozen bananas and let it run for about five minutes, stopping
every now and then to scrape it down. Add the dates and nuts. The bananas should get
increasingly light, fluffy, and smooth. By the time you’re done, they’ll
resemble a creamy bowl of soft serve.
This needs to be
consumed immediately since it is a soft serve texture. Don't forget to
top it with fun things like chocolate, fruit and nuts.
Cafe Gratitude's Sun Burger Recipe
(makes 10 patties)
1 cup soaked walnuts
1 cup soaked pumpkin seeds
7 sun-dried tomato halves (presoak in water for 4 hours, reserve liquid)
2/3 cup mushroom stems or tops (any kind will do)
2 tablespoons Nama Shoyu
1/4 teaspoon salt
1/3 cup grated carrot
1 teaspoon chili powder
1 teaspoon Italian herbs
1/2 teaspoon chopped garlic
3 tablespoons olive oil
Rinse and drain seeds and nuts. Drain the tomatoes, reserving the liquid.
Place all the ingredients into a food processor fitted with the S
blade. Add 1/2 cup of the soaking liquid and puree. Scrape down nd add
liquid if necessary to form a paste. Remember, you're looking to
create something dry enough to form into patties.
Have ready one dehydrator tray fitted with both a grid and a teflex
sheet. measure out 1/4 cup of your mixture and pat down into a patty
and place onto the Teflex sheet. Repeat until you've used all you
mixture. Dehydrate at 145 for 1 hour and then reduce temperature to 115
until about half dry. These will store in the fridge for a few days,
no problem.
“I Am Relishing” Buckwheat Pizza Crust/Flatbread/Crackers
~ From Cafe Gratitude’s “I Am Grateful” Recipe & Lifestyle book
“If you aren’t relishing something, then release it!”
Presoak for 8 hours or overnight, rinse, & drain:
• 2 cups untoasted whole-grain buckwheat (rinsed)
• 2 & 2/3rds cup sunflower or pumpkin seeds, walnuts &/or cashews (any combination)
Remaining Ingredients:
• 1 tbsp minced garlic
• 1 & 1/2 cups Carrot Juice
• 2 cups veggie pulp (leftover from juicing)
• 2 tsp unrefined sea salt
• 2 tbsp Italian herbs
• 1/4 flaxseeds, pre-ground
• 1/2 cup + 2 Tbsp Olive Oil
In the bowl of a food processor, combine all ingredients together and pulse several times, pausing to scrape down the sides with a spatula occasionally, until you achieve a creamy consistency.
Prepare 5 dehydrator trays with both the grid and Teflex sheets. Next, moisten hands with carrot juice or water. Place one-fifth of the mixture on the top of the Teflex sheet. Moisten hands again and begin to spread the mixture out into a layer about 1/4 inch thick, making sure there are no holes and the mixture is evenly spread. This should fit onto five sheets. With a butter knife, score each sheet into four squares. Then score again to make the squares into rectangles, or shape into any configuration you desire. I tend to use squares for crackers, triangles (a square cut on a diagonal) for chips, and uncut for a pizza or flatbread crust. You can also wait until they’re mostly dry and break up to form very uneven pieces.
Dehydrate at 145º for no more than an hour. Then, lower the temperature to 115º and continue dehydrating for several hours, or overnight. When the top is dry to the touch, you can flip them out onto the grid sheet and peel away the Teflex sheet so they will dry more quickly. Continue dehydrating until both sides are dry.
Eat or store for up to one week in an airtight container. Makes about 40 pieces
Veggie Chilli
If this doesnt warm you up……
Ingredients
1 400g tin of chick peas drained
1 dstsp olive oil
2 onions finely sliced
1 stick of celery sliced thinly
1 400g tin of chopped tomatoes
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp of turmeric
1 tsp of garam masala
1 inch piece of root ginger grated
2 cloves of garlic grated
8 large broccoli florettes cut in half
8 cauliflower florettes
8 button mushrooms cut into ¼s
2 peppers cut into 1/8s
250mls of vegetable stock
60g rice per person * optional for weight loss (choose brown rice for low GL Program)
Serves 4
Instructions:
• To cook rice: Wash rice well using sieve Transfer rice into
saucepan and add 2 1/2 times the quantity of boiling water. Bring the
water to the boil and then simmer for 30 minutes or until the rice is
cooked.
• Put a second pan on a medium heat, add oil and let it heat.
• Add the onion and garlic and cook for about 10 minutes stirring occasionally until the onions have begun to turn golden brown.
• Add all spices including grated root ginger – stir for a minute or two.
• Add other vegetables, stir and cook for about 5 minutes.
• Add tin of tomatoes and stock, bring to boil then turn down heat. Simmer for 10 minutes.
• Add chickpeas and allow to cook for 5 more minutes or until the chickpeas have heated through.
FRUIT SMOOTHIES
Blackberry and Blueberry
Ingredients
1 banana
2 punnets of blueberries
2 punnets of blackberries
cup water
cup flaxseeds
handful gogi berries
Optional
agave to sweeten
chopped nuts
Add the berries and banana with the the water into the juicer and blitz until you get the required consistency. Add in the remaining ingredients.
Makes 2 servings and
fabulous ice-lollies.
Serve in a wine glass, sprinkle with chopped nuts (optional)
Strawberry and Banana Smoothie
5 Apples
14 strawberries
1 orange
1 banana
Cut
the apple into wedges and put them through the juicer, Squeeze the
orange. Put the juices along with the strawberries and banana into the
blender and blend. Makes 2 servings. Lovely frozen as an ice-lolly.
