Raspberry Vinaigrette in Honor of National Breast Cancer Awareness Month

October is National Breast Cancer Awareness Month and I wanted to do something to honor those that have been affected by breast cancer.  This post is in memory of those that have died, to support those that are fighting, and to celebrate those that are survivors.  You are all my heroes!

It is estimated that there will be 232,340 new cases of invasive breast cancer in women and 2,240 for men in 2013.  Susan G. Komen also estimated that there will be around 40,000 deaths this year from breast cancer.  Since mammography screening has been available, more cases of breast cancer has been found at early stages when chances of survival are the greatest.  Getting routine mammograms and doing self-exams are key.

One of the greatest preventative measures for breast cancer is following a healthy diet.  Decreasing your exposure to unnecessary chemicals in food and your environment, while also increasing intake of fruits and vegetables.

This salad dressing delivers both: additive and chemical free, while helping increase your intake of fruit.  I used whole, organic frozen raspberries instead of artificial raspberry flavor like most of the raspberry vinaigrettes I’ve found in the grocery store.  This one from Annie’s Naturals in not too bad but it still contains vegetable oil (which I never use and do not recommend) and raspberry flavor (beaver anal gland juice).  I do give Annie’s points for not using artificial colors.

When it comes to truly getting the best and healthiest product I always make it myself.  My Raspberry Vinaigrette Dressing is easy to make and is so nutritious.  Plus I LOVE the color!  Don’t you? PINK FOR OCTOBER.

I choose organic raspberries for this dressing.  Recent research on organic raspberries has shown that they are significantly higher in antioxidants than non-organic.  Raspberries are rich in antioxidants and anti-inflammatory phytonutrients.  In studies of cancer (including breast) these phytonutrients have been shown to play an important role in decreasing oxidative stress and reducing inflammation, which can decrease the development or production of cancer cells.  These phytonutrients may also be signaling current cancer cells to die while signaling non-cancerous to remain non-cancerous.

A yummy dressing is a great way for you and your family to eat more salads and vegetables.  I find that if I am not using a dressing that I love, I do not look forward to eating salad (and I love salad).  When I have this dressing in my fridge I am actually excited to eat salad and pile on the vegetables.  I can eat salad for lunch and dinner everyday with this dressing.  Can you tell I am excited about this Raspberry Vinaigrette?

Try it out for yourself. Let me know what you think!

Print

Course Condiments and Spreads

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Author Sara

Ingredients

• 1 10 oz bag Frozen Organic Raspberries about 2 cups, thawed
• 4 Tablespoons Olive Oil
• 1 Tablespoon Raw Honey
• 4 Tablespoons Red Wine Vinegar
• 1/2 teaspoon Sea Salt
• 1/4 teaspoon Ground Pepper
• 4 Tablespoons Water
• 2 teaspoons Chia Seeds optional
• 1 Tablespoon Dijon Mustard

Instructions

1. Put all the ingredients into a blender and blend on high until smooth and all ingredients are combined.
2. Store in an airtight container for 1 week.

Recipe Notes

Choose organic ingredients when possible.