Garlic Broth
Garlic is an herb with
remarkable medicinal properties, and it tastes
great too. Garlic is a cardiovascular tonic, lowering
blood pressure and cholesterol levels and
inhibiting blood clotting. It's also a powerful germicide and may protect
against some carcinogens. The smell of garlic cooking has a comforting and
homey aroma. If you eat garlic regularly, you won't smell of it. It's better
for you in its natural state, raw or lightly cooked rather than dried.
Enjoy the smell, taste and healthful effects
of the whole, fresh herb.
Ingredients: 4 Servings
6 cups vegetable stock (best is from steamed vegetables or organic veggie broth from the store)
1 1/2 tablespoons quality organic extra-virgin olive oil
1 head organic (Canadian) garlic, peeled and coarsely chopped
1 Turkish bay leaf
1/4 teaspoon dried or fresh thyme
6 cups vegetable stock (best is from steamed vegetables or organic veggie broth from the store)
1 1/2 tablespoons quality organic extra-virgin olive oil
1 head organic (Canadian) garlic, peeled and coarsely chopped
1 Turkish bay leaf
1/4 teaspoon dried or fresh thyme
½ teaspoon parsley
Pinch dried or fresh sage
Salt to taste
Pinch dried or fresh sage
Salt to taste
Instructions:
1. In a stock pot add the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
1. In a stock pot add the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to just under boil
(bubbles on the side of the pot), reduce heat, cover and simmer for 30 minutes.
Add salt to taste.
3. Strain or not you
choice.
Drink as is as a tonic, use as a broth during your cleanse or any time.
You can use this as a base for soups.
Hint: Freeze in serving sizes for fast use.
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