This is a very heart healthy recipe, and tasty enough to get your kids to eat their veggies. This is also the “lite” version; less oil, stevia or erythritol for sweetener.
And excuse us while we brag, but when our first Blueberry Pomegranate Vinaigrette was invented, there was no such thing on the internet. We did a Google search and we were the first to create that powerhouse combination. We’ve now added to it, and you’ll see, if you search, that we’ve added another superfruit to this combination, the Mangosteen.
Ingredients
- 9 oz Apple Cider Vinegar
- 4 teaspoons Celtic Sea Salt
- ¼ cup Powdered Erythritol, or 6 – 7 scoops Better Stevia (to taste)
- 10 oz of Blueberries (from frozen/with juice, or fresh)
- ½ cup Pomegranate Juice Powder
- ½ cup Beet Juice Powder
- ½ cup oil (the best option for this is MCT Oil)
- 2 ½ cups Filtered Water
- 1 teaspoon Xanthan Gum
- OPTION: To make it creamy, add ½ cup Coconut Milk Powder
Directions
In your NutriBullet or blender, put all the ingredients, making sure you put the Xanthan Gum last, because it can quickly clot. Blend thoroughly and serve.
This recipe is super heart healthy. And stick around, we’re adding Mangosteen pericarp powder to it and will post that recipe very soon. It’s even healthier than this one with more anti-inflammatory properties and more sugar control.
Because oil and water do not blend well, shake well before serving. However, if you make this in a Nutribullet (or an extraction blender), because these utensils emulsify the ingredients, the oils tend not to separate out of the concoction, sometimes for a very long time.
Editor’s Note: all of the ingredients are discussed at length at this site. All of them. Because the fruits are anti-inflammatory, antioxidant, and hypoglycemic, this salad dressing is perfect for your heart and for your inflammation. We’d love to tell you a salad a day will keep the heart attacks away, but the FDA and FTC won’t let us. But we can tell you that parents write to us telling us that their kids are enjoying salads for the first time in their lives. And we’ve also made and tested another version of this salad dressing with one more ingredient: Mangosteen Pericarp. We’ll be posting it soon.
The Blueberry Conundrum
Some parents wrote to me after a newsletter we published that mentioned a pretty recent study in which it was learned . . . well, here is what we published.
In this 2009 study, it was learned that mixing the two together (as milk, yogurt, and/or whey protein) not only impaired the antioxidant properties of the blueberries, but lowered overall a person’s antioxidant load to much less than what it would have been had not this combination been consumed.
Isn’t that a kick in the butt!
Not to be a spoil sport, but milk does the same thing to some of the benefits of chocolate.
They were concerned because now that they’ve gotten their kids to finally like salads, the kids are drinking milk at the dinner table and . . . “what’s a mother to do?”
Substitute Raspberries
I’d suggest using 2 cups of frozen, organic raspberries. They’re quite a bit tarter than blueberries, so you’ll probably want to use just a bit more sweetener. That’s it.
Full Disclosure
We are a charity and we’re in debt up to our (fill in the blank).
The links here are to sites that give us a portion of the your sales. If the product is at Simply the Best, you should know that they are a non-profit store run by volunteers. They support us. Charities are supported by donations. So, when you go shopping, you can think of your purchase as being part of a donation to help us continue our work.
Here are some of the stores that give us a small percentage:
Kalyx – The Natural Store — Where you can buy things in bulk.