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.

MEMORIES OF THAILAND ~ Honey “Thai” Thighs

MEMORIES  OF THAILAND
There are  many recipes for chicken and chicken thighs. I really liked Linda’s “Honey Thigh Recipe” from the Fabulous Fare Sisters. Linda wrote that she would like to see my version of her Honey ~”Thai” Thigh Recipe”  after I commented on Linda’s Yummy honey Thai chicken recipe. . . .from LINDA: Thank you! Hope you give it a try – would love to see your version!  Being a lab rat, I enjoyed experimenting with this chicken recipe;  originating from Thailand.  I prepared Linda’s  wonderfully tasty chicken thigh dish. The selection of spices was too good! I did not adjust the original recipe. The great flavours of Turmeric, chives basil, ginger and soy sauce were so good already. You don’t want to change something that is already spectacular.  The only variation I made was  in the added honey;  used for  sweetness and caramelization.

Memories of Thailand!

Memories of Thailand!

TEST-TUBEMY TEST KITCHEN 
I made 3 versions of this  “dish” by  altering the method of adding sweetness to this dish. I wanted to see if there was any change in the flavour and the caramelization.
I made my first version almost the same as the original Fabulous Fare Sisters recipe. (on March 10, 2016).  In my version I used green onions instead of chives.  I doubled up on the turmeric,  basil and ginger since I am fortunate to live near “St. Lawrence Market” where I am able to get fresh ginger and turmeric along with fresh basil all year round. I grow my basil in the summer. The fresh turmeric is not as common as fresh ginger from local supermarkets here in Toronto, Ontario, Canada. I was very generous with the cilantro. I used 1/4 cup of cilantro instead of a few leaves since I like it so much!
I made the second version  and added  the honey at the end, with one tablespoon of soy sauce glazed on top to see if the flavour and caramelization was affected.  I assumed that the caramelization would be less.
I made a third version with two tablespoons of stevia substituted for the honey and used chicken legs.

All Natural, Healthy Stevia

All Natural, Healthy Stevia read more from godshalingplants.wordpress.com

All versions were marinated for 24 hours. I shared my Thai chicken with my  friends, neighbour and  the concierge in my building.  The concierge is very please that I include him in my test kitchen.
RESULTS
The results surprised me a little.  The first version was good.  I had thought that the second version would have less caramelization. It did not. It was the same as the first. If the caramelization is too much and carbon is formed then this is not very healthy.  The third version with the stevia was just a little too sweet. I would perhaps change it to 1 tablespoon of Stevia instead of two tablespoons.
THE VOTE WAS UNANIMOUS!
All the critics favoured the version that had the honey and soy sauce glazed on top at the very end. The sweetness of the honey was enjoyable but it did not permeate through the entire dish.  This gave a pleasant contrast between the sweet and the savory.  It was the winner with everyone here!
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RECIPE
HONEY THAI THIGHS
INGREDIENTS
6-8 bone-in skinless chicken thighs  ( or bone-in or legs)
1 tablespoon chopped green onions
1 teaspoon grated fresh turmeric (or 1/2 teaspoon dried)
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
1 tablespoon grated ginger (or 1/2 teaspoon dried)
1/2 teaspoon salt  fresh ground pepper
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 limes
1/4 cup honey (or 2 tablespoons stevia)
1/4 cup fresh cilantro leaves.

IMG_2400

Ingredients for the chicken thighs on the left and chicken legs with stevia on the right

INSTRUCTIONS
1.  Season the chicken with the chives, turmeric, basil, ginger, salt, pepper, soy sauce and Worcestershire sauce,
2.  Zest the lines and squeeze the lime juice over the chicken.
3.  Drizzle with the honey and add cilantro.
4.  Allow to marinade for 10 minutes(up to 24 hours).
5.  In a large skillet over medium high heat, cook the seasoned thighs 6-10 minutes on each side until cooked through.
6.  If using bone-in or legs cook 2 more minutes on both sides.
7. Test to an internal temperature of 165 degrees away from the bone. Serve and garnish with more cilantro leaves.

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Chicken thighs that had honey glaze on the left and chicken with honey in the marinade on the right

IMG_2404

Chicken legs in stevia marinade cooking

IMG_2408

Chicken thighs and legs garnished with cilantro

I would like to thank the talented Fabulous Fare Sisters for their delicious recipe .  The challenge was truly interesting and made me consider all options to improvise and test this recipe.  The recipe was wonderful.  Everyone enjoyed it. The version that had the same amount of honey as in the original recipe but used as a glaze was the winner with my group of taste testers.  Many thanks to them as well and I hope that everyone keeps cooking happy and healthy.