Roasted Garlic

garlic1Recipe 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

marinades.

6 heads garlic
1/2 tsp. dried thyme
1/2 tsp. sea salt
nonstick cooking spray
water

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

ROASTED GARLIC

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

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Emme’s Garlic Black Eye Pea Soup

garlicEasy, quick, delicious and healthy and made with lots of roasted garlic and rice milk.

According to supermodel Emme who promotes a healthy body image and self esteem, “I always make soup and everyone enjoys a bowl of whatever I’m making if they’re over my house at lunchtime.”

8 garlic bulbs
1 large frozen package of black eye peas
5 cups of rice milk
1 C chopped parsley
1 C chopped basil
2 T chopped cilantro
1/2 C grated Parmesan
Salt

screen-shot-2010-02-16-at-123010-pmCut off tops of garlic, drizzled with extra virgin olive oil and roast for 20 minutes in oven at 375 degrees.  Remove the garlic pulp from the bulb and put into a stockpot. Add all other ingredients and cook for 1 hour on medium heat. Using a hand held upright, puree and serve (use caution when pureeing hot liquids). Finish off with two pinches of salt.

Emme on Bloom Talk Radio

Simple Lemon Garlic Salad Dressing

February 3, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1243Tired of processed bottled dressings and the same ole oil and vinegar but don’t want to take out too many ingredients to make something tasty for your salad?

Try this simple lemon-ette with a garlic punch that simply uses garlic powder instead of mincing up a bunch of raw garlic.

Juice of 1 lemon (or organic lemon juice)
Extra-virgin olive oil - approx. 1/4 cup
Sea salt
Garlic powder
(preferably organic - it tastes fresher)

In a glass jar with a lid - I save old dijon mustard jars - add the lemon juice and olive oil so that the dressing is 1 part juice and 2 parts oil. Use less oil if you like more of a lemony zing.  Set aside.

Place greens in your serving bowl and sprinkle with sea salt and a few shakes of garlic powder (not garlic salt) to taste. Toss. Let sit for 5 minutes - any longer and the greens will start to wilt. By the way, salting the salad before the dressing goes on is “the secret” from my sister-in-law Sherry who makes the best salads. I took it a step further and added garlic to the greens instead of having the garlic powder clump up in the dressing.

Shake the lemon-olive oil dressing in the jar and add enough to coat the greens evenly. Toss again. Reserve the remaining dressing for another day. So simple, yet so yummy and people ask me all the time, what dressing do I use because they love it!