Wild Blueberry & Raspberry Vinaigrette
This is about as close to a raspberry balsamic as you can get without using vinegar. Why no vinegar? It's a very strong acid, which can be disruptive to the body and especially the gastrointestinal tract. It's best to avoid putting highly acidifying compounds into the body.
Lemon juice is used as a substitute in this recipe and is a healthy substitute for vinegar in almost any recipe. Don't be fooled by lemons seemingly acidic nature, they're actually very alkalizing in the body due to their high mineral content.
- 1/4 cup wild blueberries frozen & thawed
- 1/4 cup raspberries frozen & thawed or fresh
- 1 clove garlic
- 1 Tbsp raw honey
- 1/4 tsp salt
- 4 Tbsp lemon juice
Add all ingredients into a blender.
Blend until smooth. Strain if necessary.
This vinaigrette is a delicious addition to a salad with garlic vegetables!
Recipe adapted from Ashley Foster