I’ve made this Mustard Seed Vinaigrette plain, with Strawberries, Raspberries and now a new twist that I think is my best yet:
I guess it doesn’t hurt when a sauce turns out to match your own favorite color as well as flavors. This one is perfect
A new version of an old favorite…… this sandwich spread / dipping sauce / salad dressing just keeps getting better each time I make it!
Sprouted Mustard Seed Blackberry Vinaigrette
Makes about 2 cups
3/4 Cup Mustard Seed Sprouts (see sprouting instructions below)
1/4 Cup Water (omit for a creamier sauce)
1/3 Cup Olive Oil
1 Cup Red Wine or Apple Cider Vinegar
1/2 Cup Maple Syrup
10 ripe Blackberries
Optional add in’s: tsp. Garlic Powder, Pinch of Salt and Pepper, 1 Packet Stevia Powder, 1/2 tsp. Tumeric
Soak Mustard Seed for 12 hours, rinse and continue sprouting process for 3 days. (see below)
After final rinse of mustard sprouts, add water and vinegar to spouts in a glass container
and sit on the counter top for 2 days, covered but not sealed tight out of direct sunlight.
Add in Blackberries and refrigerate for 1 day.
Transfer vinaigrette to a blender and puree until smooth. Add in Maple Syrup to taste, about 1/2 cup will be sweet. Add in the Olive Oil.
Store vinaigrette in a glass sealed container in the fridge.
Also freezes well if you want to make a bigger batch and freeze in small containers to use as needed.
Stores in the refrigerator for up to 3 months. Shake before using. Of course you don’t have to sprout your mustard seeds, but it does add to the nutrition and is fairly easy to do, so I’d suggest taking the extra time to do so.
This can be used with fruit, veggies, chips, salads or as a sauce for wraps.
Source – http://www.livestrong.com/article/409167-blackberry-benefits/
This post is linked to Healthy Vegan Friday!
- “Christmas Rice” – Wild Rice with Spinach and Pomegranates
- ‘Homemade with Love’ – 10 Healthy Fun Food Gifts