Folklore has told us that garlic has been used for centuries to ward off evil and sickness. The first medical book that I’m aware of, that discusses garlic and it’s uses is the “Collection of Commentaries on the Classic of the Materia Medica”(Ben Cao Zhing Zhi Ju), written over 1,500 years ago.
Well, surprise! Present day science backs up garlic and it’s amazing medicinal properties!
Garlic has been shown to have “antibacterial properties, an ability to block and halt the activation of cancer-causing substances, enhance DNA repair, and reduce cell proliferation..” Garlic is a marvelous source of vitamins of nutrients that can combat cold and flu symptoms.
Garlic has been shown to: regulate high blood pressure, fight allergies, diminish plaque from the arteries, regulate blood sugar levels, reduce inflammation, treat a sore throat, and soothe upper respiratory tract infections.
There was a 12-week, double-blind, placebo-controlled study, that tested the effectiveness of allicin powder on cold symptoms, which showed results of a fifty percent reduction in symptoms.
Here is a garlic soup recipe that is delicious and perfect for fall and winter meals.
Ingredients
For the Soup:
4-5 whole heads of garlic
¼ cup coconut oil
4 Tablespoon of ghee
2 onions, thinly sliced
1 tsp dried thyme or 2 tsp fresh
1 tsp dried oregano or 2 tsp fresh
1 tsp dried basil or 2 tsp fresh
½ tsp unrefined, mineral rich sea salt (Himalayan or Bolivian Rose are good choices)
½ tsp ground black pepper
1 quart vegetable broth
2 cups coconut milk
Optional garnish:
2 Tablespoon fresh parsley, minced
¼ cup fresh chives, chopped
1 fresh lime, cut into wedges
Directions
1. Preheat the oven to 350°F.
2. Cut the heads of garlic in half across the cloves, but do not peel them.
3. Pour the coconut oil into an oven safe dish and place the garlic head halves cut side down on the dish. Cover.
4. Roast the garlic in the oven for 45 minutes to 1 hour. The garlic cloves should be fragrant and starting to brown.
5. While the garlic is roasting, melt ghee in a large pot and add sliced onions. Sauté over medium heat, stirring constantly until onions are translucent and golden.
6. Add the herbs and sauté them for about 2 minutes.
7. Let garlic cloves cool slightly, then carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy.
8. Add peeled garlic cloves to the onion mixture in the pot.
9. Add the vegetable broth and bring it to a simmer. Simmer for about 15 minutes.
10. Lower the heat to low and add the coconut milk.
11. Next you can use a stainless-steel immersion blender, to carefully blend the soup until smooth. If you don’t have an immersion blender, you can also put the soup carefully and slowly in small amounts into a blender to blend.
12. To serve, you can garnish the soup with fresh parsley and chives and squeeze a lime wedge over each bowl.
13. Serve warm.
Variation: For additional health benefits, add a pinch (1/8 tsp.) or two of the spice, turmeric, to the mixture.
Note:
Ghee is a staple in Ayurvedic healing practices Ghee is similar to clarified butter. Ghee is simmered longer and has a higher smoke point than clarified butter. Ghee is rich in beneficial nutrients and contains several fatty acids that are important to health. You will find it in the ethnic food section at the store.
Remember, the main ingredient is always love!
copyright@nancyaddison2017
For more information go to: www.organichealthylifestyle.com
