Disease Proof : Disease Proof : Health & Nutrition News & Commentary : Dr. Joel Fuhrman

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Strawberry Banana Nut Freeze

4 bananas, peeled and frozen in advance
1/4 cup soy milk
1/2 bag frozen strawberries (or frozen blueberries)
1/2 teaspoon vanilla extract
4 tablespoons ground flax seed
4 tablespoons crushed walnuts

Add frozen bananas, soy milk, strawberries, and vanilla to Vita-Mix or food processor with S blade and blend into a smooth ice cream consistency. Mix in the flax seed and walnuts. Serves 4.

Strawberry Pineapple Sorbet

1 10-ounce bag frozen strawberries
1/2 cup orange juice or soy milk
4 slices dried pineapple, unsweetened and unsulphured
3 pitted dates
1 cup fresh organic strawberries, sliced

Blend all ingredients except fresh strawberries in a high-powered blender. Pour into sorbet glasses and top with sliced fresh strawberries. Serves 2.

Strawbeany Ice Cream

1 1/4 cups medjool dates, pitted
1 cup frozen strawberries
1/2 cup raw cashews
1/2 15-ounce pinto beans (no or low salt), drained
1 teaspoon vanilla
2 1/2 cups water
1 cup sliced fresh organic strawberries, divided (1/2 cup optional)
1/2 cup fresh blueberries (optional)

To make ice cream: blend dates, frozen strawberries, cashews, beans, vanilla, and water in a Vita-Mix or other powerful blender until well blended. Pour into a bowl and stir in 1/2 cup sliced fresh strawberries. Cover and freeze for about 8 hours until almost set. May be served as is or layered with the berries in a parfait glass. Serves 4