Garlic Galore
Local organic Garlic is harvested in the northern hemisphere in August. It is so important to buy local organic for two reasons: your body and our economy.
I buy $50.00 worth, and sit around peeling the little darlings for two weeks after supper while watching my favorite TV shows. I place about two cups in my blender, and then pour in cold pressed extra virgin olive oil to ¾ of the pile. I puree it for a minute, and then pour it into a glass jar. I also do several ice cube trays.
It's the cheapest year's supply you can find, and has the most powerful punch to control cholesterol and blood sugar and to destroy fungus, molds, bacteria and virus ever created for us.
It takes six cloves of garlic a day to protect a person weighing up to 150 pounds. If you are bigger, just enjoy more garlic! Make sure all recipes are made with at least one clove per serving. Soups and stews come alive with the flavour.
Be very generous with your beloved garlic. I love it so much that when some Texan guy on a dinner date told me he didn't like garlic, I said to myself, "This is NOT going to work!"
Bon Appetite
Chef Lori N-D
Garlic Butter and other Herbal Butters
Mince fresh peeled garlic into a ramekin of butter, or mix in a cup of mayonnaise, yogurt, sour cream, cream cheese, mashed avocadoes, or mashed beans. Garlic is a favorite topping for vegetables, pita bread, crackers, or toast.
Zesty Garlic oil
Set a cup of good oil of your choice with three whole cloves of garlic for at least three days in the refrigerator. Flavored oils must be refrigerated to prevent botchulism. It will store up to a month.
Roasted Garlic
Roasting in olive oil is the healthiest way. Roasted garlic bulbs have the subtlest flavor. Baked whole garlic bulbs are easy to do - brush with olive oil and cover, then bake whole for 25 minutes at 400 F. (205 C.) Remove from the oven and slice off the tops. Salt it and serve whole, or crush over Melba toast or zwieback. In a saucepan, never allow garlic to get brown. Add a little water to keep it translucent. Overcooking creates body odor.
Garlic Salt
In a small glass jar with a tight lid add six peeled cloves to one cup of Salt with trace minerals, and age for a week. Label it, and shake twice a day. At the end of the week toss the garlic into a homemade soup. Keep the salt tightly capped between uses.
Garlic Vinegar
Set one or more peeled cloves of garlic in a cup of vinegar for a week.
Garlic Rubs
For meats and fish, use minced garlic for rubs or insert sliced whole cloves into roasts.
Add Minced Parsley to Minced Garlic
Wherever you add minced garlic raw, add minced parsley to neutralize garlic odors that may be offensive to those not eating garlic. For fish or steaks, layer parsley on top of garlic.
How to Mince Garlic
Crush garlic with the flat end of your knife to remove the skins easily. Chop finely, or, use a garlic press, preferably the wide oval bowl and large pores of a Pampered Chef ® ergonomically designed for large cloves that can press cloves without peeling, the best garlic press in the world.
Garlic is ideal when minced or marinated into ground meats, or beans of all kinds, especially tasteless tofu
TWO FUN DATES TO CHOOSE FROM - AT THE COOKING ACADEMY
Come out to a book signing celebration for Chef Lori N-D at the Access Workshop in Richmond Hill on August 8th. An introduction to BodyTalk and more information about the Holistic Cooking Academy of Canada will be open to the public. You won't want to miss it!
The Holistic Cooking Academy of Canada
Presents
An Open House
August 22nd
at
34 May Avenue
Richmond Hill
(off Yonge, just south of Major Mac)
10 a.m. - 4 p.m.
