Home Remedies

For joint pain and inflammation:

In 8×8 pyrex brownie pan, add box of golden raisins, cover with 750 ml gin. Do not use the cheap gin – most people use Gordon’s or Tanqueray.  The anti inflammatory ingredient is juniper berries, and cheaper jin uses an extract instead of the actual berries, so the remedy won’t work. Let sit until gin is absorbed by the raisins (at least a week).  Take remaining raisins and liquid, bottle and fridge. Have 9 every day. It will take about 2 mo for the pain to go away.

For sore throat and difficulty sleeping:

1 c hot water
1 tea bag
1 tbsp honey
2 oz whiskey
1 tsp lemon juice

Make tea, add honey, lemon juice and whiskey.

For sore throat:

In saucepan over med high heat, add 1 c milk, 1 tsp turmeric, let boil. Add 1 tsp ghee. Enjoy (?)

For cough:

1 part vodka/whiskey, 1 part honey/maple syrup, 1 part lemon juice

For weight loss:

1 c hot water
1 tbsp honey
1 tbsp ginger juice

Drink every morning.

For cough:

Vicks on feet, wear socks.

For cough:

Soak peppermint candies in whiskey until dissolved. Take 1 tbsp before bed.

 

 

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KA Harvest Bread

No knead bread for cast iron dutch oven.

INGREDIENTS

3 1/4 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% Whole Wheat Flour
1.5 teaspoons salt
1 teaspoon instant yeast
2 cups cool water
3/4 cup dried cranberries
1/2 cup golden raisins
1 cup coarsely chopped pecans or walnuts

Optional:
1 1/2 c water
1 shot whiskey (or amaretto or rum or orange juice)

DIRECTIONS

  1. Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough.
  2. Work the dough just enough to incorporate all the flour.
  3. [RISE1: 24 hours in covered mixing bowl] Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit, so use a large bowl.
  4. Soak raisins and cranberries in 1.5 c water and 1 shot of whiskey. (optional)
  5. Roast walnuts on stove until lightly toasted. (optional)
  6. [THE NEXT DAY] Drain the whiskey from the raisins and cranberries. Add to dough. Roughly chop the walnuts. Add to dough.
  7. Then turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14″ to 15″ long lidded stoneware baker; 9″ x 12″ oval deep casserole dish with cover; or 9″ to 10″ round lidded baking crock. Place the dough in the lightly greased pan, smooth side up.
  8. [RISE: 2 hours in covered lightly greased mixing bowl] Cover and let rise at room temperature for about 2 hours, until it’s become puffy. It should rise noticeably, but it’s not a real high-riser.
  9. Using a sharp knife or lame, slash the bread in a crosshatch pattern.
  10. Place the lid on the dutch oven, and set the oven temperature to 450°F. Let the dutch oven warm while the oven is preheating.
  11. Take hot dutch oven out of oven, lightly spray with cooking spray (it will smoke), and sprinkle with a little cornmeal. Then put slashed dough into the dutch oven, COVER AND BAKE for 45 to 50 minutes.  THEN REMOVE THE LID and bake  for another 5 to 15 minutes, until it’s deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.
  12. Remove the bread from the oven, turn out onto a rack, and cool before slicing.
  13. Enjoy!

Corn Mush

Ingredients:

1 c frozen corn, cooked in the bag according to instructions
1/4 onion, chopped finely
1 clove garlic, sliced
a few chives, chopped finely
2 tbsp butter
1.5 tbsp flour
3/4 tsp salt
3/4 c almond milk (cold) [I use Silk Almond Milk, Original]
1/2 c water (cold)
cayenne pepper to taste
paprika to taste
black pepper to taste

Directions:

  1. In saucepan, heat butter. Add flour. Mix well.
  2. Add onion and green onion. Let cook 5 min until roux is golden. Add garlic, black pepper, cayenne pepper, and paprika.
  3. Add almond milk slowly. Mix well. Add water. Mix well.
  4. Add corn. Add salt.
  5. Spoon out 1/3 of mixture (solid and liquid) and blend. Put back in pot.
  6. Let come to boil. Serve.
  7. Enjoy!

 

Plum Orange Jam for One

This is a singleton recipe.

Ingredients:

1/2 thin skinned orange, chopped
1 black plum, chopped
1 c sugar
1/2 tsp lemon juice
1/2 c water

Directions:

  1. Put all ingredients in saucepan on stove.
  2. Bring to boil. Then cover and reduce heat to low. Let cook 20 min, or until orange skin is cooked.
  3. Increase heat to boiling point.
  4. Cook without a cover until jam is the consistency you want.
  5. Take off stove, bottle and enjoy.

This does not make a lot of jam, so I have not included canning instructions. It’ll last a month or so in the fridge, plenty of time for you to use it up.

 

Tofu Salad Dressing

INGREDIENTS:

2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
11/2 teaspoons white wine vinegar
11/2 teaspoon Worcestershire sauce
Pinch kosher salt
Pinch freshly ground black pepper
1 cup silken soft tofu
2 tablespoons extra-virgin olive oil
1 tbsp lemon juice

DIRECTIONS:

Starting on the lowest speed, chop the cheese cubes in the blender jar until it settles into the bottom of the jar, gradually increasing the speed. Add the garlic down the chute and chop until minced.

Next, add the mustard, white wine vinegar, Worcestershire sauce, salt and pepper, and tofu to the blender and blend until smooth. While the blender is running, drizzle olive oil down the middle of the vortex that has formed. Add more or less of the olive oil and blend until it reaches salad dressing consistency.  Add in the lemon juice.

NOTE: For vegan, omit parmesan.

NOTE2: Vegetarian/vegan worcestershire sauce is available.

Tofu Chocolate Silk Pie

Buy 1 graham cracker crust or chocolate graham cracker crust from the store.

OR

Follow directions for crust below to make the pie vegan.

NOTE: This has rave reviews on Minimalist Baker’s website, and the tofu is said to be undetectable. Nonvegans seem to like it too.

INGREDIENTS:

CRUST:

1 1/2 cups raw walnuts
1/3 cup unsweetened cocoa or cacao powder
1 heaping (packed) cup pitted dates, soaked for 10 minutes in warm water and drained

FILLING:

12 ounces silken tofu, drained, patted dry
1 3/4 cups dairy-free semisweet chocolate chips
1/2 cup light or full fat coconut milk (or another dairy-free milk)

DIRECTIONS:

  1. Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
  2. Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
  3. Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides (see photo). Pop in the freezer to set.
  4. Melt the chocolate chips over a double boiler or in the microwave in 30 second increments. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
  5. Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze.
  6. Serve and top with coconut whipped cream. Will keep in the fridge for several days, though best when fresh. Freeze for up to a few weeks, covered well.

Adapted from: https://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe-1938390

ALTON BROWN RECIPE:

INGREDIENTS:

FILLING:

ounces semisweet chocolate chips
1/3 cup coffee liqueur
1 teaspoon vanilla extract
1 pound silken tofu, drained
1 tablespoon honey
1 (9-inch) prepared chocolate wafer crust, recipe follows

CHOCOLATE WAFER CRUST:

6 1/2 ounces chocolate wafer cookies
1 tablespoon sugar
3 ounces unsalted butter, melted and slightly cooled

DIRECTIONS:

Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

CRUST:

Preheat the oven to 350 degrees F.

Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.

Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

NOTE: For vegan, replace butter with vegan alternative in pie crust.

Tofu Lemon Bars

Egg free, Protein Rich, Good reviews.
I have not made these but would like to try.

INGREDIENTS:

CRUST:

1/2 c coconut oil, melted
1/4 c sugar
1/4 c salt
1 tsp vanilla extract
1.5 c whole wheat pastry flour

FILLING:

1/2 c silken tofu
3/4 c cane sugar
1 tbsp grated lemon zest
1/4 c lemon juice
1/4 tsp baking powder
2 tbsp whole wheat pastry flour

DIRECTIONS

  1. Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.
  2. Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.
  3. Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners’ sugar and cut into squares.