GIN-SOAKED RAISINS (PURPORTED ARTHRITIS REMEDY) - FOOD.COM
I'm posting this recipe because my FIL's second wife has had great success with it. Whether it's the placebo effect or whether it actually works, it has brought this dear woman, a former operating room nurse, some relief and she doesn't doubt its efficacy. Her comment to me was really interesting; she said that she didn't realize how much it was helping her until she wasn't able to have her drunken raisins during a vacation. By the end of three days without the raisins, her knees, which had been doing well, were swollen and very painful. Your mileage may vary. Researching the origins of the recipe, it was apparently first described by Paul Harvey in the 1990s. As with any home remedy, consult your doctor and use common sense when using this. Preparation time does not include the time that it takes for the gin to evaporate.
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 batch
Number Of Ingredients 2
Steps:
- Before you get started, make sure to read the label of your gin to check that it is made from or includes juniper berries. This is critical!
- Put the raisins in a shallow glass container and pour enough gin into it to just cover the raisins.
- Cover the container with cheesecloth and allow to stand until the raisins absorb the gin and the remaining liquid evaporates, about one week.
- Each day, eat NINE of these "drunken" raisins.
- I have read that it might take six weeks for this remedy to work, so be patient.
Nutrition Facts : Calories 1022.8, FatContent 0.7, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 21.9, CarbohydrateContent 115.3, FiberContent 5.8, SugarContent 85.8, ProteinContent 4.9
VEGAN CARROT CAKE - FORKS OVER KNIVES
Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. No need to peel the carrots before shredding them—just give them a quick wash to remove any dirt or grit. The cake will keep for up to five days and tastes even better the day after it’s made. It also freezes well. Spread with Vanilla Bean Frosting or serve on its own. Recipe from straightupfood.com
Provided by FORKSOVERKNIVES.COM
Total Time 90 minutes
Prep Time 45 minutes
Number Of Ingredients 14
Steps:
- Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).
- Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
- Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).
- Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).
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