Herbalists and nutritionalists alike agree that Garlic aka “the stinking rose” is one of the most potent me members of the botanical world. Studies indicate that the therapeutic powers of garlic are legendary regarding the prevention and treatment of heart disease, hypertension and atherosclerosis.
Many believe that the worldwide risk of cardiovascular disease would reduce by 25 percent if everyone were to consume one or two cloves a day!
Garlic offers anti-viral, anti-bacterial, anti-fungal constituents, making it a potent partner for optimum health winter and summer.
Smashing raw garlic releases more of the compounds that fight disease than slicing or mincing it. Use the side of a chef’s knife, a pestle or a garlic press to make a paste. Add to your food just as the dish is finished cooking and almost ready to serve — for maximum benefit.
These recipes are 2 of my favourites and make it easy to incorporate this powerhouse of nature into each and every day! Hope you like garlic as I plan to write a lot about this most amazing medicine.
GINGER GARLIC PASTE:
- 4 ounces garlic, chopped
- 4 ounces fresh ginger root, chopped
- 1 tablespoon olive oil, or as needed
In a food processor, combine the garlic and ginger.
Pulse to blend, adding small amounts of olive oil at a time
until a smooth paste forms.
Keeps in the fridge for 5 days or freezes well.
Who knows what the real name of this garlicky sauce is..It goes by many names and there are many variations. I have my brother-in-law Michel to thank for this addictive sauce and will endeavour to get his EXACT recipe soon! He uses mortor/pestle. i do too sometimes, and other times I’ve used a blender, the “bullet” and also a food processor. Use whatever you like. This goes with veggie dishes, meat, legumes. grains. Enjoy.
LEBANESE GARLIC SAUCE:
- 4 bulbs garlic, cloves separated and peeled
- 1 cup lemon juice
- 1 teaspoon salt
- 3 cups olive oil
In the container of a blender, combine the garlic cloves, lemon juice and salt.
Blend at medium speed until smooth.
Continue blending while pouring olive oil into the blender in a thin stream.
The mixture should become thick and white like mayonnaise.
Store in a glass container in the fridge or freeze in small batches.
NOTE: Elephant garlic is actually a member of the leek family and should not be used in garlic recipes if garlic’s medicine is what you’re looking for. This larger garlic look-alike can be braised or baked like a veggie or sliced into salads but has none of real garlic’s power.
Making sure that we have a constant ‘infusion’ of Garlic into our day is ONE great way to stay healthy this winter! It can be as easy as a mug of steaming herbs ~ Ginger and .. yes Garlic together again. Add a herb-infused honey to sweeten and I love it !
Ginger Garlic Tea
1 clove garlic (crushed better than sliced)
1 tsp fresh ginger (grated)
Place both herbs in a Mason jar.
Add about 1 cup just boiled water
Steep for 4-5 minutes.
TIP:
When that “feeling” about a cold or sore throat is lingering about
Take fresh garlic cloves, whole or halved and pop them into your mouth like a pill. A spoonful of local raw honey can help too!
Hope you like these garlic ideas !
