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White Food Energy: Garlic (Allium sativum)

By Gwen Nyhus Stewart

Recipes

Cheesy Garlic Bread

1 large loaf Italian bread
4 garlic cloves, finely chopped
4 tbsps. (60 mL) butter, softened
1/4 cup (50 mL) grated mozzarella cheese
1/4 cup (50 mL) grated parmesan cheese
1 tsp. (5 mL) dried basil
1 tsp. (5 mL) dried parsley
1/2 tsp. (2 mL) crushed red pepper flakes

Preheat oven to 350°F (175°C). Cut the loaf of bread in half, lengthways. Mix the chopped garlic with the softened butter; spread the mixture over each half. Sprinkle mozzarella evenly over both halves. In a small bowl, mix the parmesan with remaining dry ingredients; sprinkle the mixture evenly over the bread. Place the bread halves on an ungreased baking sheet. Bake until the cheese is melted and bread has turned golden brown (approximately 10-15 minutes). Slice and serve warm.

Garlic Vinegar

6 garlic cloves, halved

2 tsp. (10 mL) lemon juice, freshly squeezed

10 black peppercorns

2 cups (500 mL) white or cider vinegar

Place garlic, lemon juice and peppercorns in tall slim bottle or pint jar. Fill with vinegar. Cover tightly. Let stand for 6 weeks in a cool place before using. Strain when strong enough for your liking. Keeps for at least 1 year.

Roasted Garlic Hummus

1-19 oz. (540 mL) can chickpeas, drained and rinsed

1 large head garlic, roasted

1 tbsp. (15 mL) lemon juice

2 tbsp. (30 mL) pesto

sea salt, to taste

freshly ground black pepper, to taste

Place the roasted garlic cloves in a food processor with the rest of the ingredients and process until smooth. For additional moisture if needed, add olive oil to the hummus. Chill in the fridge before serving.

Roasted Garlic Cloves

To make roasted garlic cloves, take a head of fresh garlic and cut off the top papery outer covering until the cloves are exposed. Place the head in a baking dish and drizzle with 2 tsp. (10 mL) olive oil. Bake in a 375º F (190º C) oven for 30 minutes. Remove from oven and let cool for 10 minutes. Squeeze the cloves out of the head of garlic and discard skins.

Roasted garlic can be used as a spread on bread or add a dollop to meat, fish, steaks, salad greens, baked potatoes, or any other dish where garlic would enhance the flavour. Roasted garlic is very mild and smooth. It is much easier to digest than raw garlic.

Roasted Garlic Purée Dip

6 large heads roasted garlic, prepared as above
2-8 oz. pkgs. (500 g) cream cheese, at room temperature

4 oz. (125 g) blue cheese, at room temperature

3/4 cup (175 mL) milk

2 tbsp. (30 mL) fresh parsley, chopped

Crudités (sliced mixed fresh vegetables for dipping)

In a food processor, mix garlic, cheeses, and milk until smooth. Place in a serving dish, sprinkle with parsley and serve with crudités for dipping.

See White Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of white, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour white means and Chapter 8, Colour Energy, Plants, and Recipes pages 89 – 92 for information about using white in the garden and recipes.)

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