This raisins vinaigrette is THE vinaigrette to go for when you've got less tasty veggies or salad. It's really sweet.
But have you always used a store-bought vinaigrette?
I tell you today, STOP! Make your own vinaigrette like this raisins vinaigrette that you'll be proud of and which will support your healing.
Store-bought vinaigrettes have sugar and preservatives added plus lots of sodium.
Making your homemade vinaigrette will take you just a few minutes but a lot of joy while enjoying your salads.
This raisins vinaigrette is so simple with health benefits. We love it here.
What are the health benefits of raisins vinaigrette?
Let's start with raisins, shall we?
You might think that raisins are not healthy since they're high in sugar, but they've actually low to moderate Glycemic Index (GI) meaning that they don't raise your blood sugar after consumption.
Raisins are a good source of Iron. For us with RA, we tend to have anemia and consuming raisins will increase you with iron intake.
Including raisins in your diet is one way to give yourself a lot of antioxidants that will help you manage inflammation.
Vinegar in raisins vinaigrette
I used apple cider vinegar because it has probiotics. Choose only raw unpasteurized apple cider in this case.
Apple cider vinegar can help in maintaining low blood glucose levels. It's an anti-microbial, for example, it can reduce the growth of salmonella.
It's also good in a weight-loss program.
Which Oil for raisins vinaigrette?
You can use any cold-pressed oil, but make a good choice where the omega 3 & 6 are well balanced.
Cold-pressed oils are healthy, oils like olive oil have vitamin E and antioxidants that are anti-inflammatory.
Create your own raisins vinaigrette
The classic french vinaigrette requires 1 tablespoon vinegar for 3 tablespoons of oil. I used less oil in this vinaigrette, so be free to adjust the oil-vinegar ratio.
You might find this vinaigrette too sugared to your taste, in this case, use less raisins.
While choosing raisins, go for those that no oil has been added to them.
Store your raisins vinaigrette in the fridge, we haven't had one that went beyond 5 days because we love it and use it very quickly every time I make some like on this mung bean healthy salad.
But I am sure it can stay for up to a month.
I'll really love to read your comments, if you find there's something I can do to improve this raisins vinaigrette, come on feel free.
Please do share this recipe, pin it and talk to you soon.
My love to you, Githu.
- A Blender
- A sieve
- 1 cup raisins
- 1 ½ cups cold water
- 3 tablespoon raw/unpasteurized apple cider vinegar
- 4 tablespoon cold-pressed olive oil or any cold-pressed oil of your choice
- pinch of salt
- In a small pan put the raisins with water and simmer in moderate heat for about 20 mins after the boiling has taken place
- Let the raisins cool. You can place the small pan in a bowl of iced water to quicken the cooling
- Add all the ingredients in your blender and blend till smooth
- Strain the raisins vinaigrette using a sieve and pressing with a spoon
- Transfer the vinaigrette in an airtight container and store it in the fridge.
- Remove the vinaigrette from the fridge about 15 mins when you want to use it
- Please let me know how yours came out, do you like it, did you substitute anything? Do comment below and share this recipe.