Garlic Soup -For Colds & Flu

Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. The sharpness of raw garlic, the savoriness of roasted garlic packs a major punch of flavor.

“Raw garlic is most beneficial, since heat and water inactivate sulfur enzymes, which can diminish garlic’s antibiotic effects.” published by Lee Holmes, Heal Your Gut

Garlic has great flavour and health benefits. Garlic is used for building the immune system, fighting colds and flu! The famous Louis Pasteur first discovered that garlic kills bacteria. As a topical, garlic mixed with jojoba oil (or mineral oil) is used as an ointment for itchy, dry skin.

Marchand Lamarre, Ontario Garlic Farmer

Ask The Expert

Marchand highly recommends treating your garlic as a garnish. Garlic should be peeled and minced gently. Allow 5-10 minutes for the sulphur compounds to oxidize, this is when Allicin is formed. Allicin contains all the therapeutic and health benefits of fresh garlic. Avoid putting garlic directly in hot oil, this will destroy the Allicin. Instead add the garlic later in the cooking process. The garlic flavours will be enhanced and Allicin will not be lost.

We are proud Ontario farmers located in Kawartha Lakes and Haliburton.

We specialize in growing more than 25 varieties of premium seed garlic. All of our garlic is planted and harvested by hand.  This quality control measure ensures only the best product is available for our customers.

To lean more about locally farmed garlic and buy online: please go to garlicloves.com

Three Most asked Questions: Why did you start Garlic farming? 
Ans:  Garlic is a hardy plant that can withstand a wide temperature range, poor soils, and minimal inputs.  I also consider it a plant with some of the greatest health benefits you can grow in Ontario.  When considering the multiplier effects of planting garlic,  It is possible to grow a lot of garlic in a short period of time (if you don't eat it all).  Garlic is also a staple within so many cultures, thus appealing to so many target markets.
Q2: When should you plant garlic?
Ans:  It is paramount to start growing garlic from a reliable source, disease free, clean seed stock.  Garlic is usually planted in the fall, near the end of October.  Each bulb is 'cracked' into individual cloves.   Cloves are planted 3-5 inches deep and about 8-10 inches apart.  Cover with mulch and leave in the ground over winter.  The plants will sprout early in the spring and harvest comes late in July when half of the plants leaves have turned brown. 
Q3 Where is the best place to store my garlic?
Ans:  Garlic should never be stored in the fridge. This will only encourage the cloves to sprout. I recommend a cold storage room if you have one, lots of air circulation, consistent temperatures around 5 to 10 degrees Celsius and low humidity around 34 to 42%. In the kitchen, we usually keep a two-week supply of bulbs on the counter out of direct sunlight.  Extra stock is kept in the cold cellar. 

Thirty-Clove Garlic Soup (Vegan, Paleo)

This healing and nutritious roasted garlic soup is full of anti-inflammatory, antibiotic and gut-loving properties.

Ingredients

  • 30 cloves of medium size garlic (3-5 garlic bulbs): whole, unpeeled, garlic heads)
  • 2 tbsp. coconut oil (ghee or unsalted butter)
  • one large onion -chopped
  • 1 1/2 litre (50 fl oz/ 6 cups) vegetable stock + 1/2 cup of water
  • 1 potato
  • 2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin seeds
  • 1/4 tsp red pepper flakes
  • 2 tbsp apple cider vinegar ( or lemon juice)
  • 60 ml (3 fl oz/1/4 cup/ 4 tbsp.) coconut milk** (optional)
  • 1 tbsp wheat-free tamari
  • 1 tsp sea salt -with added iodine (thyroid protection)
  • GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

Instructions

  1. Preheat the oven to 175 C / 345 F.
  2. Slice off the tip of each garlic bulb to expose the cloves Drizzle olive oil. Wrap in tin foil, place on baking tray cut side up for 35-40 minutes. Note -oven timing: Every oven is different. Make sure you can easily slip the garlic cloves from the head. Blend garlic with some stock in a food processor until smooth). You may use raw garlic* instead of roasted. (Raw garlic is preferred.)
  3. Saute onion in coconut oil for about 5 minutes, or until translucent. Add the stock , turmeric, pepper, cumin, vinegar (or lemon juice), tamari, red pepper flakes and blended garlic. Reduce heat to low-medium. Chop potato, add to blender ( magic bullet -or wand ) and puree. Then, quickly add to your soup. Reduce the heat further to simmer, uncovered for about 15 minutes.
  4. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

The garlic flavour in the soup wasn’t overpowering. The flavour is mellow, sweet and nutty. Turmeric gives the soup its golden colour. (Add a pinch of saffron for a richer golden colour.)

* Raw garlic -mince gently and allow to sit for 5-10 minutes, for sulphur to oxidize, before adding to the hot soup …garlic tip provided by Marchand Lamarre

** Coconut milk – If the spices are too strong, add the coconut milk until you find a good balance to your palate.

Variations

GARLIC TONIC SOUP

1 head of raw garlic. Once you have minced the garlic and let sit for 10 min. All that beautiful Allicin full of antibacterial, anti-parasitic, anti-fungal and anti-viral properties is ready for consumption.  It should then go directly into the blender with the rest of the of warm stock. Add salt, pepper and turmeric. You may want to add cayenne pepper (boosts metabolism), red pepper flakes or minced ginger. [Serves one or 2 people]. To your base garlic soup, add cooked vegetables such as carrots, pumpkin, cauliflower, broccoli or zucchini ( puréed or chopped). Any left over veggies would be welcomed. Be creative.

Raw Garlic is a Super Food!

Consuming raw garlic with warm water in the morning can bring such effects and gives a refreshing feel. It enhances the proper functioning of your metabolic system. 1. Aids in weight loss 2. reduces Cholesterol levels 3. Controls Blood sugar, 4. Eases digestion 5. Antibiotic properties 6. Detoxifier 7. Improves bone strength

Note: Chew parsley to get rid of garlic breathe.

PISTACHIO /LIME Truffles

“Great Balls of Fire” 🔥 (Vegan, Paleo) – No Added Sugar

We all need an energy boost ♨️ Especially during the festive season. 🎄 ☃️ During the holidays, you will find me rolling and coating my favorite truffles for a healthy burst of energy! Great holiday gifts! 🎁

RECIPE
INGREDIENTS
2 cups pistachios
I cup pitted dates (Medjool dates)
A pinch of pink or sea salt
4 Organic Limes,  zest and juice of each lime.
DIRECTIONS
1. Mix  1 1/2 cups of the pistachios, salt and the dates in food processor until it becomes a ball. About 3 minutes.
2. Reserve 1/2 cup of the pistachios for the coating.
3. While this is mixing, zest the limes and then juice them.
4. Chop or grind the remaining 1/2 cup pistachios into tiny bits to be used for coating.
5. Break up the pistachio-date ball and add zest and juice of all key limes. Process until well combined.
6. Shape pistachio/date mixture into 18 bite size balls and then roll in chopped pistachio.
Store in the refrigerator for up to 1 month; ready for your guests and visitors. Store longer in your freezer.

Lime Pistachio Truffles

VARIATIONS

  • Dip 1/2 of the pistachio treat in sugar free ganache. (vegan dark chocolate)
  • Substitute with different nuts and tangerines (instead of limes).
  • Add a cherry, dried apricot, dried cranberries or anything you like inside your truffle.

Chocolate Chili Truffles for a hot, spicy holiday! Mo’Better –> Three more! My personal truffle recipes

You can add anything you like to your Holiday Truffles. Add chia seeds, hemp seeds, nutritional yeast, figs or chili powder. Apricots will brighten up your festive season! Add your favorite blends. Mix and match!

HAPPY HOLIDAYS!!!🎄

Meatloaf – Not Like Mom’s

There are a million meatloaf recipes from the classics to grandma’s favorite. Are you ready for another one? Why is this recipe so different and so good? One reason is that I made fresh bread crumbs from rye bread! ( It was the only bread in the house.) The result was truly fantastic. “Necessity is the mother of invention.”

Meatloaf with Nutmeg and Rye Bread Crumbs

Ingredients

  • 1 cup fine fresh breadcrumbs (from 6 slices rye bread. How to make it. .see below)
  • 1 medium onion, coarsely chopped
  • 1 celery stalk, coarsely chopped (entire celery with leaves on – if you have it)
  • 4-5 garlic cloves
  • 2 tablespoons grape seed oil (or – your preferred cooking oil ),
  • 2 1/4 teaspoons kosher salt, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided
  • 3 tablespoons Worcestershire sauce
  • 1 1/2 pounds ground beef chuck, preferably 20% fat
  • 1/2 pound ground pork ( half beef and half pork works well too)
  • 1/3 of a Nutmeg -grated
  • 2 large eggs
  • 1/2 cup ketchup, divided

Instructions

  1. Position rack in center of oven; preheat to 350°F. Prepare baking sheet with 2 buttered pyrex or loaf tins.
  2. Place fine ‘Rye Bread’ crumbs at the bottom of a large mixing bowl.(preferable stainless steel).
  3. Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can chop by hand.)
  4. Heat oil in a large skillet over medium heat, add onion celery, garlic, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper to breadcrumb mixture. Mix with your hands to combine. Then, add cooled onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Mix to blend. (Please wear disposable gloves while mixing.) Note: Dividing the salt and pepper gives a more even distribution.
  5. Form meatloaf mixture into a long, lightly-packed, approximately 5″-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60–75 minutes. Let rest 15 minutes before slicing.

BREAD CRUMB INSTRUCTIONS: To make a fine crumb with fresh breadcrumbs, preheat oven to 300°F. Place 6 slices rye, marble rye or light rye bread on a baking sheet. Bake until completely dry and just beginning to turn toasty golden brown, 15–20 minutes. Allow to cool slightly. Then, pulse in a food processor to get a fine crumb.

Nutmeg

Nutmeg comes from the seed of the Myristica fragrans tree. Indonesia produces the majority of the world’s nutmeg. The spice flavors many dishes, both savory and sweet, in cuisine across the globe. Nutmeg is a rich source of antioxidants, which help protect against the signs of aging and serious conditions such as cancer, heart disease, and liver disease.

VARIATIONS

  • Instead of ketchup you can use a mushroom gravy. Add mushrooms 🍄 to the meatloaf and also have it as a topping in a white sauce. 🍄
  • Certified Organic beef; no antibiotics or growth hormones added. Grain fed or grass fed cows.
  • Plant based meat substitute.
  • Pasture raised pork. No- GMO. Free of antibiotics and hormones.

Let me know how you made out! Share with your friends and facebook and twitter! Sharing is caring! ☺️❤️😏

Very cute. Same recipe placed in muffin tins. Less cooking time. I have not made this version. If you are adventurous, you might want to try it out. Let me know how they turn out! ☺️

Meatloaf Muffins Top With Catsup or Mashed Potato Swirls

Ginger Jam ~ Chill’n With Pumpkin!

Ginger jam needs fruit to become a jam. I used primarily tangerines in this recipe. Don’t throw out your old pumpkin. This jam uses pumpkin. Pumpkin pairs well with oranges and lemon. People add from 2 tablespoons to 1/2 cup of ginger in their jam. I use one cup of chopped ginger. It is your palate. You decide. Watch the videos and see how everyone makes jam a little differently.

Freezer Jam

FREEZER JAM -Spicy ginger & sweet pumpkin. NO SUGAR!

Freezer jam uses less sugar than regular shelf jam. Also, shelf jam goes in the fridge after you open the jar. Freezer jam starts in the fridge. You can freeze these jams too.


What Makes GINGER JAM Good?

(1) The spicy notes from ginger. A different jam.
(2) Ginger Jam is packed with nutrients! (3) Date sugar replaces processed sugar.

Powdered DATE Sugar can be purchased or made at home.

HOW to make date powder/sugar? See video below.

I grew up with cloudberry and lingonberry jam in Finland. Both jams are not overly sweet with a slightly tart taste. In Canada, I tolerated apple jelly until I started to make my own jams. I prefer freezer jam because I get that great blend of flavours without the sugar rush.

NOTE: site.google.com is no longer providing a print feature. I will get the code to add a new print button as soon as I can do it! 😦

PUMPKIN / GINGER Jam Recipe

INGREDIENTS

  • 1/2 – 1 CUP of diced ginger (peel ginger by scraping with a metal spoon or peeler)
  • 1 1/2 cup of date sugar [ watch date sugar making video – see below ]
  • 3 1/2 heaping cups of fruit (about 2 lbs); tangerine segments combined with cooked pumpkin. You may add apples and/or apple peals or mandarin oranges. Note: It all has to add up to 3 1/2 cups
  • Zest* 3 tangerines [ use zest tool -see below] and soften in 1/3 cup of hot water [ use microwave ]
  • A big pinch of sea salt [enhances the flavour]
  • 1 lemon (about a heaping tablespoon) (Zest lemon and combine the lemon zest with the tangerine zest )

INSTRUCTIONS

  • Prepare ginger: Finely dice or purée in a blender. You can do half puréed and half rough, diced ginger, for texture.
  • Dice/chop orange segments (or other fruit) with cooked pumpkin to make up 3 1/2 cups of fruit (& pumpkin).
  • Mix chopped fruit, softened zest and date sugar together. and set aside for 1 hour [ very important step ].
  • Add mixture into a heavy pot. Then, add lemon juice, ginger, salt and left over zest water. Bring to a boil over medium/high heat. TIP: Make sure your pot reaches a rolling boil for about 3 minutes.Your jam is very close to being done. At this point you should have reached the required temperature to set your jam/jelly)
  • Check for doneness: Cook fruit until your thermometer reaches 220 F or 105C. [ 30-60 minutes]
  • If you are not using a thermometer, test the jam by looking at the drips from your stir spoon. Slow, syrup-like drips indicates the jam is ready. I recommend this for experienced jam makers. More caning tips: freshpreserving.com. For newbies: Use the thermometer and spoon test together to see how the jam looks at the correct temperature. You may skip the thermometer test after you are more experienced.
  • Remove pot from heat when you have reached the required temperature.
  • Place jam in warm, sterilized jars and store in the fridge for 1 month, or freezer for several months.

Natural Pectin

*Zest: The majority of the pectin resides in the citrus peel. Natural pectin helps remove toxins such as lead and mercury from your body. TIP: make single batches only. Double batches do not work well. Gift extra jam to friends.

Zest Tool

Commercial Pectin

Commercial pectin is made from Apple pulp, citrus zest and acidic lemon juice. Pectin like Certo and Sure Jell are added to jams to promote a thick gel while making home made jam. But, that can change the flavor of your jam. If you want to ensure you are “Gellin” with ‘natural’ jam, you can add apple skins to your jam for added pectin. Sieve the apple peals out as you fill your jam jars. I use the tangerine zest for my natural pectin in this ginger/pumpkin jam recipe.

JAM with Date Sugar – A Surprise Find!

IS THERE A DIFFERENCE BETWEEN PRESERVES VS. JAM?

ANSWER: No! There’s really not a whole lot of difference between the two besides the form you give the fruit. Preserves noticeably have more chunky fruit.

JAM TIPS

  • Watch the way the jam drips.
    • Swirl your spatula through your cooking jam, hold it up over the pot, and watch how it falls. If the jam runs right off the spoon and looks thin and runny, it’s not done yet. However, if it forms thick droplets that hang heavily off the bowl of the utensil, but don’t immediately fall off, it is either nearing completion or is done. When the jam falls off the spoon almost like a sheet..it is completely done.
  • Give it time to Set.
    • Jam can take up to a week to achieve its finished set. You may think its runny, but its not. Some jams take 3 hours or 3 weeks to set into a gel like state. Don’t declare it a failure ten minutes out of the pot. I learned the hard way. If it’s done and runny put the jam in a jar. It’s okay. As it cools the jam thickens. Be Patient
    • HARD JAM: If you cook your jam too long it will start to get hard or even burn in your pot. Take heed of a thermometer or the dripping spoon test. Everything can happen very quickly when you are on a rolling boil.
  • Watch and listen.
    • When is the jam ready? As a seasoned jammer, I have learned that most batches of jam will tell you when they’re done. When the cooking noise takes on a frenzied quality that sounds more like a sizzle than a gentle boil. IT IS DONE ! You will also notice that towards the end, the foam subsides and jam starts to gather more thickly on the sides of the pot, and it begins to splatter more violently.

Jam or Preserves?

Home-Made LOVE …Jams or Preserves. It’s All Good!

Classic AMISH Strawberry Jam Recipe

Freezer Jam Tips

Two Dates a Day..Keeps The Doctor Away!

Noor Dates
Two Noor Dates

How To Make Your own Date Sugar [ Easy]

DRYING DATES:

  • Clean the dates by rinsing
  • Soak dates in 1/2 vinegar and 1/2 water for 15 minutes. dates
  • Spread onto a tray and dry in the oven at 250 F
  • Oven or air dry dates until hard
  • Place dry dates in a grinder and reduce to a granular powder

Spicy Chick Pea Soup

This is my new favorite soup! Have you ever had collards? Today, I am featurIng this neglected super food: collard greens!

If you are a Southerner (U.S.), you probably have ‘traditional’ collard greens and black-eyed peas on New Years day to bring abundance and good fortune 🍀 to your New Year! 🎉 Join me for a visit to Flavor Town in the soup factory!

COLLARD GREENS: Full of Energy! “Super Food”

INGREDIENTS

  • 1-2 bunches of collard greens ( You decide how much you want – more is good)
  • 3-4 red onions
  • 5 cloves of garlic
  • 3 tablespoons of olive oil
  • 1 tsp. chili powder
  • 1 tbsp. smoked paprika (heaping)
  • 2 tsp cumin seeds (smash, do not grind)
  • 1 tbsp. cinnamon (heaping)
  • 10-15 green or white cardamon pods*
  • 2-3 cans chick peas (drained: 14-16 fl oz)
  • 1 can crushed tomatoes** with 2 (tomato) cans of water
  • 3 tsp pink Himalayan salt
  • A handful of chopped cilantro ( or parsley) about 1/2 cup

DIRECTIONS

  • Assemble and mix your dry spices in one bowl Rinse and chop collards (Rip or cut out the hard center stem)
  • Add oil to your dutch oven (or heavy pot). Then add chopped onions, heat until translucent. Add chopped garlic and blend quickly.
  • Add spices and mix well with onions and garlic [ add more oil if ingredients start to dry up ]. You want to mix the spices with the onion for optimal flavor.
  • Add 2 cans of drained chick peas
  • Add chopped collards
  • Add 1 can of tomatoes + 2 cans of water. (more water if soup looks more like a stew)
  • Bring to a boil, then simmer for 15 minutes.
  • Add pink salt and chopped cilantro in the last 5 minutes of cooking.
  • Optional: Add about 1 tsp. of fresh thyme, rosemary and/or 1/4 tsp hot pepper flakes for added heat Add these additional spices in the beginning with sauteed onions.
Chick Pea Soup With Collard Greens (Topped With Toasted Black & White Sesame Seeds). I sometimes sprinkle chia seeds.

VARIATIONS

  • More Vegetables:- Add 1, 2 carrots and/or a handful of mushrooms. I do add extra veggies (If they are in the house).
  • Chick pea substitute:- Use white navy beans, cannellini beans, lentils, or black-eyed peas or a blend of various beans.
  • Collard substitute:- Swiss chard or kale, (or spinach).
  • FLAVOR BOOST: 1/4 to 1/2 tsp of Maggi chicken powder, or 1 cup of homemade stock! I do add Maggi powder – I call it Maggi Magic!

Chick peas (garbanzo beans) are very high in protein. Good choice to reduce high blood pressure, reduce wrinkles, weight loss and much more.

Green Cardamom – Mild, Aromatic Spice. A Perennial Plant In The Ginger Family
  • * TIP1: Gently pound dry cardamom with a mortar and pestle. Then, remove most of the pod casing with a sieve or by hand. Keep pod casings for stock or when boiling rice.
    ** TIP2: Use POMI tomatoes (or San Marzano tomatoes). Order online or check at Costco, your supermarket or Italian grocery stores.

PRECAUTION: Eating chick peas, may make you bloat or get a stomach ache. Instead, use white navy beans or broad (fava) beans. Fava beans are good for the immune system and improves bone density. (Info provided by my biologist neighbor)

SALT TIP: When salt is added to food early in the cooking process, it tends to break out the water in the vegetables being cooked. To retain moisture and flavour from the spices, salt is added at the end. Also, adding salt early tends to make the chick peas hard.

If you like this recipe and make it, snap a photo send it to me, or, share it on your social media. I can check it out and leave a comment! 😀