Lucy loves berries. Not in your typical all kids love berries for of course they’re sweet sense, but in the I would glut myself on them for my last meal on earth sort of sense. Blueberries are oft touted as her favorite food, but she’ll happily eat any other berries you send her way. I happened upon her first theft in life when I found her – my three-year-old, late one evening, long past her bedtime – with a high stool pulled up close to the fridge to allow her access to the top shelf in the refrigerator, which secreted a large plastic bin of these treasured blue gems. She tottered high – stability be damned – and pushed tiny, pesticidey handfuls into her tiny, gluttonous mouth, frantic to get her fill before someone found her out. Someone did and it was me. It was hard to give her trouble, but I managed. Sins past bedtime have never found me as my most patient Self. The long and short of it is that Lucy and I have a recipe for you today and though my meanderings would have you believe that it somehow features blueberries, the recipe is in fact for our family’s favorite salad dressing and there is nary a blueberry in sight. Lucy makes it for us near-weekly. We’ve eaten it for so long, I no longer remember where it originally came from. We’ve tweaked it along the way and it is wonderful. Let’s call it Lucy’s Heavenly Elixir, shall we?
Lucy’s Heavenly Elixir For Salads
1 cup frozen raspberries
¼ cup flavored balsamic vinegar (we use raspberry or fig)
¼ cup olive oil
Stevia or Agave syrup to taste
Smush it all up together and feast!