CALORIES IN GOLDEN RAISINS RECIPES

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GIN-SOAKED RAISINS (PURPORTED ARTHRITIS REMEDY) - FOOD.COM



Gin-Soaked Raisins (Purported Arthritis Remedy) - Food.com image

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

1 cup golden raisin (do not substitute for any other dried fruit or color of raisin)
1 -2 cup gin (enough to just cover the raisins)

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

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS RECIPE ...



Carrot and Beet Slaw with Pistachios and Raisins Recipe ... image

At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

Provided by We Are The Rhoads

Yield 6 Servings

Number Of Ingredients 12

2 garlic cloves, crushed
¾ cup golden raisins
¼ cup white wine vinegar
6 medium carrots (about 1 lb.), peeled, julienned
2 medium beets (any color; about 1 lb.), peeled, julienned
½ cup (packed) fresh flat-leaf parsley leaves
¼ cup (packed) fresh mint leaves
3 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
¾ cup unsalted, shelled raw pistachios

Steps:

  • Preheat oven to 350°. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6–8 minutes. Let cool; coarsely chop.
  • Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
  • Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

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