This recipe contains cinnamon, it is a powerful antimicrobial spice. It enhances your antioxidant defenses, has been found to kill E. coli and many other bacteria, and has anti-inflammatory compounds that help relieve pain and stiffness of muscles and joints. Cinnamon helps prevent urinary tract infections, tooth decay and gum disease. Just half a teaspoon of cinnamon a day has been shown to significantly reduce blood sugar levels, triglycerides, LDL (bad) cholesterol, and total cholesterol levels in people with type 2 diabetes.
1/2 cup olive oil
2-3 tbsp balsamic vinegar
1 tsp cinnamon
2 tbsp Dijon mustard
3 tbsp water
Sea salt and pepper to taste
Maple syrup or Stevia to taste
1 raw carrot, (2/3 cup), shredded
1 raw parsnip (1/2 cup), shredded
1/2 cup raw sweet potato, shredded
1/2 cup raw Sunchokes, peeled and very thinly sliced
1/2 cup of dried cranberries (optional)
1. Blend all Dressing ingredients in a blender or food processor until rich and emulsified, or whisk vigorously by hand. (nice workout!)
2. Taste and make adjustments.
3. Store in a glass jar refrigerated for up to 10 days
1.Shred the root veggies in a food processor or using a grater by hand.
2.Toss all of the vegetables (1 raw shredded carrot, 1 raw shredded parsnip, 1/2 raw shredded sweet potato, 1/2 cup thinly sliced Sunchoke (about 3 Jerusalem Artichokes) and 1/2 cup cranberries together.
3. Dress with three tablespoons or a quarter cup of the Cinnamon Vinaigrette adjust to taste and savor!