With cherries in season, I decided to create a yummy Paleo, Migaine-Friendly salad dressing featuring them.
Something that I love about cherries is that they have been proven to help prevent pain. Here is a link to one of many articles on the benefits of cherries.
That being said, cherries actually do trigger migraines in a small group of people. If you find that they are a problem for you, you might do well with the white gold cherry.
An important note about this dressing and migraines: it is a vinaigrette and something that all migraineurs must understand about vinegar is that it is aged/fermented which means it has tyramine.
Tyramine develops from the aging process and it is one of the most common migraine triggers.
The safest vinegar for migraineurs is white, distilled.
A quick note about making vinaigrette dressings: as you know, oil and vinegar don’t mix which is why you can shake them together and then set the dressing down only to see the ingredient separate. The key to making the dressing is to get them to emulsify (mix together) temporarily.
The best way to emulsify a vinaigrette is with a blender. However, I use our blender so often that when it comes to this dressing, I opt for a mason jar with a tight fitting lid and I just shake it before serving.
You want the oil and vinegar to be at room temperature.
This recipe makes ~ 3/4 Cup – 1 Cup of Vinaigrette
It will be good for 2 days kept in the refrigerator
*For those with migraines, remember that it is important to not eat leftover past 24-48 hours as the level of tyramine builds up with time (which increases it’s level as a migraine trigger).
14 Dark Cherries (pitted, or frozen cherries)
1/2 Cup water
3 Tbsp Olive Oil
1 Tbsp + 2 tsp Vinegar
Pinch of Sea Salt
Pepper (AIP Paleo re-intro spice)
1. Boil the pitted cherries in 1/2 cup of water on medium-low for 5 minutes
2. Set the cherries and reserve aside for 15 minutes to cool
3. Mix Olive Oil, Vinegar, Salt and Pepper in a Mason Jar (with a tight-fitting lid) and shake
4. Once the cherries and juice have cooled, pour them into the the Mason Jar, replace the lid and shake
5. Let the mixture sit at room temperature until serving. When you serve it, shake again then pour over salads. Then use a spoon or fork to retrieve cherries from the dressing.
This dressing is particularly delish when paired with almonds roasted in grass-fed butter and sea-salt.
*Almonds, like all nuts, are a migraine trigger. I have recently been able to add them back to my diet in small amounts.
**Note: If you decide to use the Mason Jar/Shake method–Make sure that the lid has a tight fit. I learned this lesson the hard way when I used a loose lid and ended up with oil and vinegar everywhere.** 😉