Please note that this is the “lite” version. We’re using non caloric sweeteners (blood sugar can raise, but you are taking in some good carbs at the same time).
About the picture above: Best Practices tells us we must have a photo of the dish above the recipe. However, we are in transition, and I am just one person doing the work of nine people. One day I will get around to posting a photograph. It’s quite beautiful, this dressing: deep purple. But for now, we thought we’d just regale your senses with photos from digitalblasphomy.com where we have a lifetime subscription.
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And excuse us while we brag, but when this 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 this powerhouse combination. We’ve since added to it and have created a version with Beet Juice Powder in it and our newest version has another superfruit, the Mangosteen.
Ingredients (as always, as organic as possible):
Please note that we use frozen blueberries that come in packages of 10 ounces. And you can use fresh. In fact, there is more nutrition in fresh than in frozen, though frozen blueberries are still a powerhouse of nutrition. The amount of stevia you use is up to you, 5 or 6 tiny scoops. The berries are quite sweet, so you might want to start out with 5 scoops if you are opting to use stevia.
You can easily substitute Extra Virgin Olive Oil, or Macadamia Nut oil in this recipe. Both are anti-inflammatory. However, we chose MCT Oil because our fat cells reject it. It has to be burned off like a carbohydrate. It is also anti-inflammatory. And since this is the “lite” version, we’re using a lot less oil than the full version, but not because we fear calories from fat. We don’t. We’re just cutting a few calories, without sacrificing taste. These recipes are wonderful.
Just put all the ingredients into a blender or NutriBullet, making sure you add the xanthan gum last (it can form a clot of put in early), and blend. It’s delicious!
Editor’s Note: because you are health conscious, you have probably read about the problems with buying extra virgin olive oil; that most of the time you are being ripped off. This is why I can recommend getting your olive oil (and apple cider vinegar) from Bragg (at Swanson’s). They make quality products and you just cannot go wrong with them.
To learn more about the stevia we use and recommend, go here: Better Stevia. (I. Link)
This recipe is highly anti-inflammatory. Additionally, this is, because of both the blueberries and pomegranate juice, very heart healthy. Blueberries have been found to be beneficial for improvement of memory, and slowing down the onset of other cognitive problems associated with aging. Click here for a super article on Chronic Inflammation.
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?”
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.
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