- Roasted Garlic
- Garlic Soup
- Linguine with Mushrooms and Black Garlic
- Black Garlic and Roasted Cauliflower
- Salsa Con Ajo Negro
- Black Garlic Salad
- Herbal Vinaigrette for Black Garlic Salad
- Black Garlic Vinaigrette
Click here for more about Black Garlic.
Heat oven to 400 degrees F. Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil.
Heat oven to 400 degrees F. Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil.
Bake for 30-35 minutes or until soft. Allow to cool and squeeze cloves from closed end to spread on bread, veggies, crackers and more!
(Can Defeat Colds, Flu and Even Norovirus)*
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges
Preheat oven to 350 degrees F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
Excerpt from PreventDisease.com (John Summerly; Published January 20, 2013)
1/4 cup extra virgin olive oil
A very generous grind of black pepper
6 to 8 ounces sliced mushrooms (baby bellas suggested)
8 cloves black garlic, peeled and sliced (see Black Garlic Note below)
1 medium to large shallot, thinly sliced
2 tablespoons chopped fresh basil
Salt, to taste
Freshly grated Parmesan
8 ounces uncooked linguine (or other ribbon pasta)
Cook linguine in boiling water for approximate 8-10 minutes for Al Dente. At the same time, heat olive oil in a large skillet over medium heat.
NOTE: Throw away your non-stick cookware! Use metal cookware - stainless is the preference. Eating teflon and other coatings was never healthy and the "convenience" wasn't worth the bio-accumulation of teflon in our bodies.
As oil comes to temperature, add pepper, mushrooms and black garlic and toss briefly. Cook for about 5 minutes, reduce heat and add shallot while stirring regularly to prevent any burning/browning.
Drain Pasta when done and retain 1/2 cup of pasta-water. Add pasta-water to the skillet and mix. Add the basil and mix more. Season with salt to taste.
Divide the pasta into two pasta bowls. Spoon mushroom, black garlic and shallot sauce over pasta. Add grated parmesan cheese to complete.
BLACK GARLIC NOTE: Although it’s never been roasted, the fermenting process softens the garlic greatly. Use a really sharp knife to slice them or you’ll end up smashing them.
1 large head of fresh cauliflower
2-3tbsp high quality olive oil
1/4 stick of butter
6-8 large cloves of Black Garlic
1/2 cup fresh italian parsley de-stemmed and cut fine
1 tsp sea salt
1/2 tsp red pepper flakes
Preheat the oven to 425 degrees.
Bring a pot of water to a boil. Chop cauliflower into large-bite-sized pieces and boil for 4-5 minutes.
Place olive oil in a formed pan or baking sheet and place in oven for several minutes to heat. When heated, add cauliflower, salt and pepper - mix and return to oven. Keep in oven for about 15 minutes, stirring two or three times. When cauliflower begins to lightly brown, add parsley, butter and garlic.
Plate cauliflower with a large spoon and drizzle remaining oil/butter over top. Allow to rest for a couple minutes. Enjoy!
1/2 teaspoon sea salt
1/4 cup citrus mix - lemon, lime, orange juice freshly squeezed
15 Cloves Black Garlic finely diced
1 anaheim pepper with seeds and finely diced
12 Red Sweet Cherry Tomatoes diced
12 Yellow Sweet Cherry Tomatoes diced
1 small Yellow Onion finely diced
1/2 English Cucumber skinned and diced
Combine all ingredients thoroughly and chill until used. For thinner salsa, combine ingredients and place in food processor until desired consistency is achieved. Remove and chill until used.
Use arugula/spinach for base
Add chopped fresh sweet peas (sugar snap) and fresh sliced carrots in the quantity preferred
Add 3-5 cloves of finely chopped black garlic
Add a handful of black walnut (or english walnuts or pecans if you have to)
Add a half a handful of dried sour cherries (or raisins if you prefer or have to)
Add dark rye crutons
Add sea salt to flavor. Add pepper to flavor. Add 1/3 tsp or so ground/dried ginger. Can do the same with turmeric - just for health benefits.
Combine to taste (more vinegar for more tart/bite):
1 oz Quality Balsamic Vinegar (20 year age+)
3 oz Quality Olive Oil - plenty out there and it doesn't have to be $100 bottle.
1 Tablespoon of Wild Flower/Dark Honey
1 teaspoon fresh or dried thyme
1 teaspoon fresh or dried oregano
2-4 drops lime juice (too much will overpower)
1 teaspoon fresh or dried citrus basil (lemon?)
Combine and thoroughly mix the following:
1 Cup Favorite Vinegar - Suggest Rice Wine or Balsamic. (Use a high quality vinegar if possible - longer aging will create better tasting vinegar, for the most part.)
6-8 cloves Black Garlic
1-2 cloves fresh garlic (hard neck, Korean Red variety if possible)
1 Tablespoon Wildflower Honey or Buckwheat Honey when available, but any honey can be substituted
1 teaspoon sea salt
1/3 cup high quality oil such as olive or grapeseed
Pinch of fine ground black pepper
Combine all ingredients and puree. Chill until ready to serve.
Garlic may be known to ward off vampires, but it can also ward off colds and flu. Garlic contains the immune-boosting compound allicin, also known to relieve cold and flu symptoms. Chop or crush 1-2 gloves of fresh garlic and “steep” them in hot water; then, drink it like a tea. This may also help others keep their distance from you (unless they’re attracted to the smell of garlic), preventing further spread of the virus (wink, wink).
Excerpt from DoctorOz.com (Donna Cardillo, RN, MA; Published December 14, 2011)
Some people swear garlic works and swallow slivered garlic to ward off these summer pests. Others take garlic tablets or rub garlic juice directly on their skin.
Excerpt from The Old Farmer's Almanac.com
Use Crushed Garlic
You can repel mosquitoes naturally with minced or crushed garlic. The naturally occurring sulfur in the garlic will send not only mosquitoes, but ticks, stink bugs, fleas, and black flies away. It repels mosquitoes well.
Sprinkling the cut garlic around your yard will help keep your garden pest free. You can also spray this homemade garlic-infused insect repellent on the plants surrounding your patio.
Excerpt from TipsBulletin.com ("24+ Simple Ways To Repel Mosquitoes," Joan Clark; Published 2018)
- Mineral Oil
- Four cloves garlic
- One teaspoon liquid dish soap
- Two pints water
Take a medium sized jar and add the garlic and the mineral oil, stirring to combine. Place a lid on the jar and let the mixture stand for at least 24-hours. After the mixture has had time to settle, open the jar and strain the garlic from the oil. This will give you a nice garlic, infused oil. Next, combine the garlic infused oil with the liquid dish soap and add the mixture to a pint of water.
Now you will want to add two tablespoons of the oil/dish soap mixture to one-pint water. Pour the new mixture into a spray bottle. To ensure the ingredients are thoroughly mixed, shake the bottle well. Spray on any outdoor plants in areas where you want to repel mosquitoes.
Homemade Garlic Mosquito Repellent
When it comes to repelling mosquitoes while you are outside, there are many commercially produced bug sprays on the market. The only problem with these is that they contain the harmful chemical DEET. For years DEET has been touted as being an effective bug repellent, but the side effects of the chemical far outweigh the benefits. In addition to our mosquito repellant recipe based on neem oil, Here are some natural, chemical-free bug repellent recipes that you can make at home.
- Minced garlic
- Mineral oil
- Lemon Juice
- Spray Bottle
Here is another excellent homemade mosquito repellent that uses garlic. Using a garlic-infused mixture is a great way to not only repel mosquitoes but other insects that may become pests.
In a small bowl, cover the minced garlic with the mineral oil. The mixture will need to stand for at least 24 hours for it to be strong. After 24-hours, take a teaspoon of the oil and mix it with two cups of water and one teaspoon lemon juice.
Strain the mixture through cheesecloth to remove any pulp and garlic that remains in the oil. Pour the liquid mixture into a plastic spray bottle and shake to mix thoroughly. This mixture can be sprayed on the plants around your yard to create a barrier that mosquitoes will think twice before crossing.