Garlic purifies the liver
Garlic, you either hate it or love it. It adds a lot of flavour to any food and it has a strong odour that some people find too much. If you are someone that finds garlic too much, use leeks or onions instead, and if this is still too strong for you then you can use chives in dishes. Chives have a very mild taste and effect on the system, always use fresh and add at the last minute, don’t cook.
Garlic purifies the liver, antibacterial, antifungal and antiviral. It will protect and promote a healthy heart and circulation, thins the blood, and lowers cholesterol.
Baked Garlic
Several whole garlic
Drizzle with a little olive oil
Bake in the oven until soft.
Place the whole cloves in a large jar and cover with olive oil, use when needed. Each baked clove will be soft like paste and sweet.
Use in salads dressings, on baked sweet potatoes etc
Garlic Infused Oil
Crush a load of garlic (no need to peel), place into a glass jar with a well fitting top/lid. Cover the garlic completely with olive oil and store somewhere away from direct sunlight. Shake the oil every day for two weeks. Remove the garlic, at this point the oil is ready to use or if you want the oil to have a stronger flavour, repeat the process by adding new fresh garlic to the oil. Leave infusing for two weeks shaking each day. Remove the garlic from the oil, place the oil into a glass bottle and store in the refrigerator. Use whenever oil and garlic are needed i.e. in a salad dressing, over baked sweet potatoes etc.
Nutrients – Vitamin B6, C, folic acid, calcium, iron, magnesium, phosphorus, and zinc