Recipe and comments from Health Bliss: Using Nature Foods & Lifestyle Choices to Rejuvenate Your Body & Life authored by Dr. Susan Smith Jones:
This simple-to-make treat is delicious and nutritious. A couple of times each week, you can smell garlic roasting in my home. Slowly baked, it becomes mild and so soft that you can spread it on bread, toast or crackers like butter. Bake several heads at a time and keep them in the fridge, then warm them up in the microwave for a few seconds before using. I often squeeze all of the soft cloves from their skins and put them in a small bowl to use in a variety of dishes such as mashed potatoes, soups, salads, dips, spreads, sauces, and
6 heads garlic
1/2 tsp. dried thyme
1/2 tsp. sea salt
nonstick cooking spray
Preheat oven to 300° F. Slice ½ inch off the top of each garlic head (not the root end). Rub off as much loose garlic skin as possible without separating the cloves. Lightly spray a small baking dish with nonstick cooking spray. Place the skinned garlic heads, cut-side up, clustered together in the baking dish. Sprinkle the top of each head with a dash of salt and thyme. Add ¼–1⁄3 cup of purified water to the baking pan, surrounding the garlic. Cover and bake until the cloves are tender when pierced with a knife and beginning to pop out, about 60 – 90 minutes, depending on the size. If you turn up the
oven to a higher temperature, it roasts faster. Serve hot or cooled to room temperature. I sometimes serve a whole head of garlic to each of my guests. They can squeeze out the soft cloves from the skins to spread on baguette toast or any variety of whole-grain breads, instead of using butter or margarine.
Variation 1: Instead of salt, drizzle some tamari or Bragg Liquid Aminos over the top of each head. It gives them a nice flavor and darker color. Or substitute other herbs such as oregano, rosemary, basil, dill, cilantro, chives, or cumin for the thyme.
Variation 2: Take 3–4 heads of garlic, separate all of the cloves, and peel away all of the skin. Discard any cloves that are very small. In a small saucepan, combine the garlic cloves with ½ cup Vegetable Broth. Bring to a high simmer, cover, reduce heat to a gentle simmer, and cook until the cloves are tender but not mushy, about 20 minutes. Check periodically to make sure the broth hasn’t evaporated. If necessary, add some more. When cooked, the cloves are as soft as butter, easy to use, and will last 2–3 days in the refrigerator.
Garlic is a superfood that has been studied worldwide for its medicinal properties. It’s packed with antioxidants known to fend off cancer, heart disease, high blood pressure, and overall aging.
By Susan Smith Jones, PhD ©. Health Bliss: Using Nature Foods & Lifestyle Choices to Rejuvenate Your Body & Life published by Hay House Publishers and available at www.SusanSmithJones.com
Not your run of the mill hummus and something to snack on anytime!
1 15 oz can organic garbanzo beans (chickpeas)
2 tablespoons Tahini (ground sesame butter)
2 tablespoons extra virgin olive oil plus more to drizzle
Juice of 1/2 small lemon
1 clove garlic
1/2 teaspoon cumin
8 kalamata olives (pitted)
1/2 cup loosely packed fresh basil
sea salt and freshly ground pepper (to taste)
Drain juice from chickpeas and reserve. Place ingredients except olives and basil in food processor. Process until smooth throughout. Add reserved chick pea liquid a little at a time if the mixture is too dry and chunky. Add olives and basil and pulse until desired consistency. Serve with healthy chips and extra virgin olive oil drizzled on top.
A delicious raw veggie and nut pate to serve as an appetizer or eat anytime for a healthy snack.
2 cups soaked and rinsed organic walnuts
1 organic red pepper
½ bunch organic scallions cleaned
3 stalks organic celery
In food processor blend walnuts until they stop moving. In a blender, mix celery, scallion and red pepper with ¼ cup water and Herbamere seasoning salt (or Himalayan Rock Salt) until smooth. Add to walnuts in processor and mix until creamy.
Serve with fresh veggies, in a nori sheet on romaine with sprouts, cucumbers, avocado and red pepper slices or with flax crackers.
Submitted by Imani on Bloom Talk Radio