Of course we are the first to make this recipe. It’s purpose is to fight inflammation, the main cause of cardiovascular disease and death in the US (if you don’t count modern medical intervention).
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 (or sweetener) you use is up to you; we stuck with 6 tiny scoops because the berries are quite sweet
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 and is also anti-inflammatory.
Additionally, you’ll find more oil in this recipe than in most of our recipes (we keep them lite), because of the overpowering flavor of the Montmorency Tart Cherry Concentrate. Still, this is a guilt-free salad dressing. You can easily get 3 -4 servings of fruit and veggies in just one salad.
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, especially because of the Tart Cherry Juice. 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.
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