Tag: garlic

Peanut Crunch 🥜 Salad 🥬 in a Jar

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One day I sent 10 empty ‘Planters Peanut‘ wrappers to their office in exchange for a Planters coloring book. I remember the day my coloring book arrived with a nice letter from Mr. P. Nut and bonus stickers. I was a happy child. I always eat peanuts or peanut butter. It is not clear if Mr. P. Nut really existed or was a good marketing ploy? However, “MR P. NUT“ did arrive at the Planters factory in 1896.

Mr P. Nut

My favorite “Peanut Crunch Salad In A Jar” is a joy. If you have never had a peanut or sesame/pumpkin seed salad you need to try it out. Use different nuts. You can buy these salad toppings pre-packaged. It’s the best way to eat nutritious cabbage. I do not like tofu. But, I am a big, big fan of edamame beans. My bean caviar. You can have this quinoa salad without peanut butter to give a fluffier salad. It’s all good!

Peanut Crunch Salad in a Jar

  • Servings: 1-2
  • Difficulty: easy
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INGREDIENTS
For the quinoa
▢ 1 cup (180 grams) quinoa , or 2 cups (370 grams) already cooked quinoa
▢ 1¾ cup (420 ml) water
▢ pinch salt
Dressing
▢ 5 tablespoons natural peanut butter
▢ 4 tablespoons lemon juice
▢ 2 tablespoons soy sauce
▢ 4 tablespoons water
▢ 2 tablespoons rice wine vinegar, or apple cider, or white wine vinegar
▢ 1 -2 tablespoons minced garlic
▢ salt and freshly ground black pepper to taste
▢ Optional : 1 tsp maple syrup with peanut butter unless already sweetened
Salad
▢ 4 green, spring onions, cut into thin rounds,
▢ 1 medium julienne carrot
▢ 1 cup (150 grams) frozen edamame beans
▢ 1½ cups (160 grams) chopped red cabbage
▢ 1½ cups (160 grams) chopped green cabbage
▢ ½ cup (73 grams) roasted peanuts

INSTRUCTIONS
Cook the quinoa. Add the quinoa, water and a pinch of salt to a saucepan. Bring to a rolling boil, then turn the heat down to the lowest setting, cover tightly with a lid and cook for 15 minutes. Turn off the heat and let stand with the lid on for 10 minutes. Fluff with a fork before using.
▢ Make the dressing. Add all of the dressing ingredients to a small bowl and whisk them together really well. Divide the dressing evenly between 4 x 17oz (500ml) mason jars.
▢ Layering–>Dressing starts at the bottom. Add green onions, then quinoa, carrots, edamame, cabbage and end with the peanuts and a tight lid. Store in the fridge for up to 5 days.
▢ To serve shake the jar vigorously. Plate it or eat directly from the jar.
NUTRITION
Serving: 1 jar Calories: 438kcal Carbohydrates: 44g Protein: 20g
Fat: 23g Saturated Fat: 4g Polyunsaturated Fat: 7g Monounsaturated Fat: 10g
Trans Fat: 1g Sodium: 626mg Potassium: 869mg Fiber: 10g Sugar: 11g Vitamin A: 3158IU Vitamin C: 49mg Calcium: 124mg Iron: 4mg
Fridge time 3-5 days.

You Gotta Eat Here!

You Gotta Eat Where?
Home Cooking Goes To Work!

What’s better than home cooking?
No-o-o-thing!

Jar up these salads and bring your appetite!

Substitute cashews, almonds or walnuts for peanuts. Roasting the nuts is even better. Peanut substitute: Switch the peanut butter for sunflower seed butter (tahini) and top with crunchy sunflower and/or pumpkin seeds instead of peanuts. You can use any combination of seeds. You can roast nuts in paprika, garlic powder, black pepper and salt for a big punch. Next time use hazelnut butter. If you don’t have soy sauce use coconut aminos or tamarind.
Be a MacGyver and substitute as needed!

Bring home made meals to work.
It is 100% worth it!

Use plastic containers instead of mason jars. (a) TO WORK or (b) at HOME.

Salad-In-A-Jar `Yumm`Yumm

INGREDIENTS: lemon juice+ olive oil, shaved carrots, currents, pumpkin seeds, cauliflower + nappa cabbage [left]<~ ~>[right] creamy dressing + roasted tofu, black beans, tomato +shredded parm. cheese, topped with spinach

Salad Layering ~Salad Jar ~Video

Beginner’s Guide

More “Salad Jar” Ideas~ Make Ahead on Sunday ~ Good Eats for the Rest of The Week!

The Very Best DYN-O-MITE Salads!
New Dressing Ideas!

A peanut is not a nut but a legume like soybeans and lentils. Athletes enjoy the protein and healthy fats for good digestion, magnesium, manganese, biotin, CoQ10 and minerals such as zinc, niacin (B3) phosphorus, selenium and Vitamin E.

The Green Life…..If you are doing a 5 day vegan cleanse, reset or detox, then this is the healthy salad for you!

I used green and red cabbage in this salad because it stands up well in a jar and great for digestion. The quinoa, a seed, adds nutty nutrition to the salad!

Recycle! Reuse!

RECYCLE ♻️ these plastic containers instead of using mason jars. I save plastic containers from my market purchases. They are easy to use as many times as you like or toss out at any time. You can also substitute them for glass jars.

Potato Salad ~ Irresistible Italian!

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🔆Summer Is Salad Season 🔆
Let’s give a shout out to potato salad! Do you have a favorite potato salad recipe? If not, this may be it! GREEN jalapeño peppers, RED bell peppers and WHITE onions, straight from Italy. I have converted potato salad haters after tasting this IRRESISTIBLE Italian Potato Salad.

MUST HAVE ~ for Italian Potato Salad

First, start with yellow flesh potatoes (medium starch – slightly creamy texture) or organic garden potatoes [small new potatoes, red potatoes (firm, lowest starch) or fingerling (great flavour)]. Tiny potatoes are best. Lemon is the FIRST magic ingredient. DILL is the SECOND secret ingredient. My fresh dill – salmon sandwiches always bring smiles. When I added dill to my potato salad – more raves and cheers! Make sure to add (1) Lemon & lemon zest, (2) DILL and (3) ‘HOT’ dry mustard. This THIRD ‘hot’ magic ingredient is essential in the potato salad. The mustard powder does not taste hot at all. You will see. Whatever else you add is good. These first three ingredients are a ‘MUST HAVE“ and your creation becomes IRRESISTIBLE.!!

Irrestistible Potato Salad Recipe

Italian Potato Salad Recipe

  • Servings: 8-10
  • Difficulty: easy
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INGREDIENTS
12-14 small potatoes
1/2 cup mayonnaise (home made) see recipe
1/2 cup sour cream ( or Greek yogurt)
1/2 cup of fresh dill – chopped
1 fresh lemon (juice) and zest
1-2 GREEN jalapino peppers (no seeds)- diced
1 RED bell pepper – diced
1 WHITE sweet vidalia onion (finely chopped) Substitute scallions or leeks.
1 tsp hot dried mustard
Add fine Himalayan red salt and fresh ground black pepper to taste
Optional: 1-2 cloves garlic, finely minced, 1-2 chopped dill pickles (a must for mom’s potato salad)

DIRECTIONS

  1. Boil water and place (unpeeled) potatoes in a large pot. Make sure potatoes are completely covered Reduce heat to medium. In about 20 minutes potatoes are cooked. Test with a sharp knife or fork. Drain and set aside. Peel cooled potatoes while watching TV. Then dice potatoes in the bowl with a sharp knife
  2. Mix mayonnaise & sour cream with lemon juice, lemon zest, dill, powdered mustard and peppers
  3. Incorporate the spicy mayonnaise with the chopped potatoes
  4. Taste your mix and add more salt or lemon juice. You decide what is needed to get that irresistible flavour.

Play with ingredients for different results. I sometimes add 1 raw, minced garlic clove for added zest.

Once I ordered salad in a hotel. It arrived in a chilled cucumber bowl. My version of this potato salad was to rim the potato salad with thin sliced cucumber when serving guests. Garnish with radishes, cucumber and celery boats. TIP: I use an empty tin can open on both ends and line the can with a single layer of thin cucumber. Overlap the edge and cut off excess cucumber to make an even stand up edge. Add potato salad inside the can up to the top of the cucumber slices and chill for at least one hour. See picture above.

No-Mayo Italian Potato Salad (Vegan Friendly)

Add Italian dressing or oil and vinegar. Optional; chopped scallions or onions on hand. Add any greens like parsley, cilantro, a bit of thyme, finely chopped kale. Rosemary would be a great addition! This is how mom made her potato salad. She used dill and chopped dill pickles.

Kimchi O-So-Easy! Holiday Gift

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Kimchi is made with the hope of healing the world!

(One gut at a time)

A traditional Korean side dish of salted and fermented vegetables: napa cabbage, Korean radishes, and seasonings 🔥 . Totally natural and oddly delicious.

Holiday Gift Ideas 🎉 🌟 🎁

How to Make Simple Vegan Kimchi

There are over a hundred different kinds of Kimchi recipes! The recipe for mak kimchi, or simple kimchi is a great place to start. Yield: 1 quart.

Simple Kimchi

  • Servings: 1 quart
  • Difficulty: medium-easy
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INGREDIENTS
1 medium head napa cabbage (about 2 pounds)
1/4 cup iodine-free sea salt or kosher salt
Water, preferably distilled or filtered
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar
2 tablespoons fish sauce (or salted shrimp paste, or 3 tablespoons water) to taste
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon radish, peeled and cut into matchsticks -optional
4 medium scallions, trimmed and cut into 1-inch pieces
½ cup julienned carrot (about 1 small -adds colour you can add julienned red cabbage)
DIRECTIONS
1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
3. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
4. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
5. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
6. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Kimchi ~ Dos and Don’ts

Rely on your own sense of smell and taste and you’ll end up with a fine batch. A word of caution: too much garlic can make the kimchi bitter, and too much ginger can make it sticky. Adjust the amount of other spices to your liking. Kimchi can be mild or fiery, it’s your choice. I have received all kinds of opinions. Some cooks swear by a little bit of sugar, others completely shun sweeteners. There are people who include carrots and there are people who wrinkle their noses at the idea.

25 Fermented Recipes

Want to Eat More Fermented Foods? Here Are 25 Recipes You’ve Got to Try.

Kimchi Grilled Cheese

INGREDIENTS

  • 2 slices Sour Dough Bread
  • ½ cup Mozzarella Cheese (shredded)
  • ¼ cup Kimchi (fine chop)
  • 1 Tablespoon Unsalted Butter

MY FAVORITE KIMCHI: Leftover water melon rind – (pictured above) – Watermelon rind contains citrulline, which is loaded with antioxidant properties that convert to arginine, an essential amino acid. Arginine is great for the heart, immune system and circulatory system.). Add seeds such as chia, black sesame or pumpkin seeds. You choose. Add the watermelon rind – include the green part. Delicious! I like adding cumin seeds and maybe mustard seed and turmeric.

Storage

If you are planning to keep it in a fridge, make sure that all of its ingredients are fully covered in the brine before you reseal it.

Kimchi can last 3–6 months in the refrigerator. It continues to ferment as it matures, though, becoming more acidic and softer. So, If you prefer a milder flavor or crunchier texture, you may want to eat up your kimchi before 3 months. 

Napa cabbage: A broom that sweeps {your system} clean. Kimchi: Contains protease, lipase, and amylase enzymes making it good for breaking down and absorbing protein, fat, and carbs.

The beneficial power of kimchi comes from vitamin C, vitamin A, thiamine (B 1 ), riboflavin (B 2 ), calcium, and iron. According to some researchers, the antioxidants, and the lactic acid bacteria in kimchi helps with digestion, heart disease and diabetes. Good in a weight loss plan and clear skin. Kimchi boosts your immune system.

David Chang adds sugar to his kimchi along with salty shrimp. Making authentic kimchi with sugar – helps in the fermentation and acts as a preservative and improves the flavour. The probiotics actually consume sugar during fermentation.

David Chang: Chef and Owner of Momofuku, New York

Kimchi hot dogs!

Kimchi pairs well with fried rice, dumplings, and summer rolls, or, ahem, straight out of the jar.

Garlic Scape Pesto…. ‘Scape The Ordinary!

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GARLIC LOVERS REJOICE because we are making pesto from garlic ‘scapes’. Early to mid June is the when scapes start to curl and grow as garlic begins to mature. The flavour of garlic scapes is milder than garlic cloves. They are a cross between spring onions and garlic. Garlic scapes are high in antioxidants, which can protect the cells of the body against bacteria and viruses. After COVID, we should jump on the good health bandwagon.

NEWS BULLETIN: 🧄 Marchand Lamarre, Ontario Garlic 🧄 🧄 farmer extraordinaire is now boxing his Ontario Garlic Scapes for you. Order now: delivered to your doorstep –click—https://garlicloves.com/products (limited season)

These garlic curls are the next best thing to fresh garlic bulbs. Snip them off as soon as you see them curl up; before the garlic ripens!

The reason you want to remove the garlic scapes from your garlic plant is that it will suck the life out of your precious garlic bulbs below the ground if you leave them on.

Once you snap the scapes from the garlic plant give them a smell. A-H-H-H-H-H-H-H ! 😊

Garlic Scape Pesto: Fresh or Frozen

Pesto ‘Muffins’ are frozen, then placed in plastic freezer bags and stored in the freezer. Freeze in ice cube trays or small plastic containers or glass jars. Lighter colored pesto has more parmesan cheese added. (see frozen pesto cubes). The small pesto cups have no cheese. Very dark green. It is good to try different recipes.

Garlic Scape Pesto

  • Servings: 5-6
  • Difficulty: easy
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INGREDIENTS
10-12 garlic scapes ( approx. 1 cups)
1/4 cup freshly grated Parmesan cheese (feel free to leave out if you don’t eat dairy)
2 teaspoons fresh ground pepper (add as desired)
1 teaspoon salt (add as required to taste)
1/2 cup basil leaves
1/3 cup raw sunflower seeds or pepitas (pumpkin seeds)
1/2 cup avocado oil or extra virgin olive oil
1 lemon (juice)+ 1 tsp lemon zest

INSTRUCTIONS
1. Wash and clean your garlic scapes trimming off any hard bits, brown parts or wilted ends.
2. In a food processor add your cleaned scapes and mince them up.
3. Add the seeds, lemon juice + zest and seasoning and stream the avocado oil through the top of the processor until the pesto is combined.
4. Stir in grated Parmesan cheese until blended.
5. Scrape out your pesto into a container or mason jars and store in the refrigerator up to 3 weeks or freeze for up to 6 months.
6. Yield approximately 2-3 cups or small mason jars.

Buying And Storage TIPS

Fresh Garlic Scape Pesto tastes the best.
  1. Garlic Scapes keep well in cold storage.
  2. Keep scapes in the refrigerator in a paper bag to avoid sliminess (one month).
  3. Look for long, curved, or curly stalks that are firm and vibrant green.
  4. Scapes freeze well. Although they will lose some of their garlicy heat.

VARIATIONS

My favorite garlic scape pesto is on a grilled pizza with fresh mozzarella, basil and mushrooms, drizzled with garlic oil and sprinkled with red pepper flakes. Many garlic scape recipes vary from pine nuts, walnuts, no nuts, cashews, pistachios, almonds, pumpkin seeds, nutritional yeast and sunflower seeds. Your classic basil is sometimes added plus swiss chard or kale. Parmesan cheese is optional. And…they all taste good!

More Variations

  • Pickled Garlic Scapes–  Prepare them just as you would making homemade pickles. Great to munch on like pickles.
  • Garlic Scape Butter– Jazz up your butter with minced garlic scapes to create a garlic butter to die for!!!
  • Garlic Scape Salad Dressing– This was an easy recipe for us because we use garlic quite a bit in our salad dressing especially for summer tomato salad. Simply add some of your garlic pesto or minced scapes to your dressing and shake away.
  • Garlic Scapes and Spinach Frittata– Quick and easy to make and easy to share with the whole family
  • Garlic Scape Soup– Garlic scapes make a delicious broth base for just about any soup that you’d want a hint of garlic.

VARIATION: Add Swiss Chard, fresh parsley, fresh oregano in your pesto blend, 1-2 tbs. nutritional yeast ( I always add 1 tbsp. of the edible yeast )

Garlic Scape Pesto Pasta!

(A) Add fresh, thinly sliced, long strips of garlic scapes to the cooked pasta (B) Add a few tablespoons of Garlic Scape Pesto to your finished pasta.

Garlic Scape Pesto Braided Bread

Pesto Braided Bread Recipe -> https://www.ticklingpalates.com/braided-pesto-bread/

Garlic Soup -Dracula’s Kryptonite ❤️

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Garlic or Allium sativum, is part of the Alium family. Other family members are onions, leeks, shallots and chives. This creamy goodness soup DOES NOT TASTE GARLICK-Y! 💖

Heals Your Gut!

“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

Hot, Garlic Soup

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.
Recipe

Thirty-Clove Garlic Soup (Vegan, Paleo)

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

Thirty-Clove Garlic Soup

  • Servings: 2-3
  • Difficulty: medium
  • Print

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)

INSTRUCTIONS

  1. Pre-heat 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.
  4. Chop potato, add to blender ( magic bullet -or wand ) and puree. Hint: Add the lemon juice to the potato to prevent oxidization.Then, quickly add to your soup.
  5. Reduce the heat further to simmer, uncovered for about 15 minutes.
  6. Added coconut milk, salt and stir thoroughly. Serve immediately with croutons. Add your own toppings like mushrooms or crispy capers (my favorite).

GARNISH: Chives, parsley, croutons, crispy capers [ Submerge capers in oil and microwave about 5 minutes until dark in color for a crispy topping ].

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.

Garlic -Another Super Food!

Drinking 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.