It’s pretty common knowledge how incredibly nutritious blueberries are. Since no one is disputing this notion, please go get yourself some freshly picked blueberries right now! They’re finally in season and absolutely incredible. There’s nothing quite like ‘em, especially on a hot summer’s day.
Do you know why these little blue gems are incredibly nutrient dense? Aside from being low glycemic, what makes them unique is their blue color. Blueberries contain anthocyanins, powerful antioxidants that saturates them with nuances of red, blue and purple skin. These antioxidants are incredibly effective when it comes to inflammation, so enjoy them now while they are at the peak of their growing season.
I personally buy extra when they are in season (ahem! I mean right NOW!) and freeze them to add to cold meals like smoothies during the hot summer months. So get out to your local farmers market and pick some up from a local farmer. If you can get them organic, that’s even better as conventionally grown blueberries are high in pesticides. You can read more about that here in the Dirty Dozen list of “clean” and “dirty” foods in relation to pesticide content.
After coming home recently from the farmers market, I wanted to play around with adding blueberries to my salad and came up with this quick, but tasty vinaigrette that was rather airy and ended up with a whipped texture. It’s perfect for the summer!
- 1/2 cup Blueberries, rinsed well
- 1/4 cup Extra Virgin Olive Oil
- 4 tsp Brown Rice Vinegar (or Eden Organic Red Wine Vinegar)
- 3-4 dashes White Pepper
- 1/4 tsp sea salt
- 1 tsp dried oregano
- 1 tsp fresh thyme
Combine all ingredients in your food processor and blend until all ingredients are incorporated well. Adjust seasonings to taste. Serves 2. Can be stored in an air tight container in the fridge for a couple of days.