Vegan Ice Cream with Blueberries and Nuts Recipe

Vegan Ice Cream with Blueberries and Nuts Recipe For Cancer PreventionBy: Neeva Kedem, Founder of Never Meat Again.
Another version of the best vegan ice cream I ever tasted! The recipe is pretty “forgiven” – you can always adjust and compensate according to your personal taste.

What you need:

* 1 cup of frozen slices banana
* 1/4 cup of frozen blueberries
* 1 tbs maple syrup (or honey for those of you who are using it. In this case please use organic honey)
* Handful wall nuts
* Couple of fresh blueberries to put on top

What to do:

Blend all the ingredients in a strong blender until you get a nice, smooth and super delicious ice cream! If your blender is not too strong, you may need to stop it from time to time and mix everything manually, and then blend again. It’s important that all the nuts will blend into the ice cream.

You may add the fresh blueberries on top for taste and garnish.

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

Cranberry, Lemon & Walnut Vegan Cheese Balls

Cranberry, Lemon & Walnut Vegan Cheese Balls For A Breast Cancer DietAfter sharing with the breast cancer community  Micheal Greger, MD’s post Which Fruit Fights Cancer Better? we wanted to follow up with a recipe that included the top fruits that slow cancer cell growth. If you didn’t get a chance to read this researched based article the two best fruits are cranberries and lemons along walnuts which will be featured this week.

Recipe Author: Cara of Fork & Beans
Serves: 4

  • 1 c. raw cashews, soaked 2+ hours, drained
  • 2 Tbsp. coconut oil (use refined if you don’t like the coconut flavor)
  • Juice of ½ lemon (or 2 tsp. apple cider vinegar)
  • ¼ tsp. sea salt
  • ⅓ c. dried cranberries, chopped
  • ¾ c. walnuts, chopped
  • 2 pieces of plastic wrap
  • 1 bowl


  1. Place the cashews, coconut oil, wine, lemon juice and salt into a high-speed blender and begin to mix until smooth. Add 1 tablespoon of water at a time if it is too thick to blend. You shouldn’t need more than 2 Tbsp. of water most likely.
  2. Add the cranberries and only ¼ c. of the walnuts to roughly blend for a couple of seconds.
  3. Line a bowl with plastic wrap as pictured above and spoon the cheese sauce inside. Wrap the top up securely and place in the freezer for 1 hours until it begins to set.
  4. Take the cheese out of the plastic wrap and in a shallow bowl place the remaining ½ c. chopped walnuts in and gently roll the cheese ball around until it is completely covered in walnuts. Wrap in a clean piece of plastic wrap, placing it back in the bowl and into the freezer for another hour.

cara (2) Native of Los Angeles, Cara is the crazy, chocolate-filled woman behind Fork & Beans. On a mission to recreate every treat known to mankind, she has every intention of making them gluten, egg, and dairy-free. Oh, and super tasty too. From a range of Girl Scout Cookies, homemade candy bars, to a collection of childhood favorite snacks–nothing is off-limits. You can follow Fork & Beans on Facebook, Pinterest, and Instagram. You can also pre-order the upcoming published cookbook Decadent Gluten-free Vegan Baking here.

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