Why eat Roasted Garlic??… Let me tell you why I smell so pretty 🙂
With the holidays over, we may find ourselves in need of a little TLC. I know I may have rubbed shoulders with a few people fighting a cold…. and being the holidays… extra stress, late nights and indulging a little more than usual (yes I ate truffles), my immune system was compromised and welcomed on some uninvited guests.
At the first sign of a cold, I infuse my body with liquids, preferably warm nourishing teas and bone broths and eat a lot of roasted and raw garlic (sorry if I smell extra nice).
Fresh, raw garlic has proven itself as an effective killer of bacteria and viruses and prevent infection inside or outside the body. Raw garlic has antibacterial and antiviral properties.
Supplementation is important, including probiotics & Vit C and essential oils like oregano and clove. Most importantly rest, early bedtime and reduced sugar and low-carb diet (sugar will suppress your immune system) are key.
I’m my best testimony… I am kicking this cold to the curb before it even had a chance to start. I’m about at 95% right now less than hours.
My Immunity Meal Plan has a lot of nourishing foods to support your immune system when you are under the weather. I include my top beat-the-cold techniques to lessen the severity and duration of a cold.
And what about illnesses that are more severe than the common cold? Same rules apply, naturally support the immune system and let your body fight the invaders.
Be well and stay healthy!
|Prep Time||5 minutes|
|Cook Time||1 hour|
- Heat oven to 400 degrees F (204C).
- Slice the very top of the head of garlic off and drizzle with oil and a little salt. Wrap loosely in foil and set directly on the oven rack.
- Roast 45 minutes - 1 hour or until fragrant, golden brown on top, and tender when squeezed. Remove from oven, unwrap, and let cool 10 minutes.
- To extract roasted garlic cloves, squeeze from the bottom of the clove up and the soft clove should come right out. Use immediately in sauces, dressings, as a spread, or simply on its own.
- To store, transfer cloves to a small glass jar or Tupperware container and top with olive oil to cover. Cover with a lid and store at room temperature for several weeks and up to 1 month. Scoop out and use as needed.
Alternatively, take the head of garlic and separate into cloves but leave the skin on - discard any remaining skins that shed. Place cloves on a baking sheet. Drizzle cloves with a little oil and toss to coat. Then bake for 15-25 minutes, or until slightly golden brown and fragrant - be careful not to burn.