1. Remind yourself of the commitment you have made to work on the needed lifestyle changes that will boost your immunity. Keep persevering, and look at your progress to motivate you!
2. Consider the use of herbal supplementation in case you are in a high risk situation for one of those reasons:
- If there is an epidemic surge of new COVID-19 cases around you
- If you are over 60 years of age
- If you are having some form of chronic lifestyle disease like diabetes, high blood pressure or cancer.
Be aware of the correct dosage, length of use and possible side effects for the use of each plant you are considering to use.
3. Familiarize yourself with the options of herbs to use if you get any symptoms of a cold. Check out the available options in your local pharmacy, and consider to have some basic items like charcoal, propolis and echinacea available in your family emergency cabinet. If you want to know how to do a charcolal poultice, check out this video here:
Today we have spoken about the beneficial properties of garlic. We want to give you a few recipes that help you to make good use of this powerful seasoning, and in times of quarantine, you do not even need to worry about your breath!
Mix together olive oil, minced garlic, oregano and salt. Spread it out on your sliced bread, put it on a sheet and bake for a few minutes in the oven. Tastes delicious!
¼ cup soy bean flour
½ cup water
½ cup olive oil
3 cloves of garlic
Blend soy bean flour with water and seasonings. Add olive oil until it thickens.
Garlic-Herb Potato Salad
- 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)
- 1/2 cup olive oil
- 2 Tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1/3 cup finely chopped fresh parsley
- 1 Tbsp finely chopped fresh thyme
- Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp).
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 – 15 minutes (they should pierce easily with a knife, but you also don’t want them really tender/mushy).
- Drain potatoes and let cool slightly, about 10 minutes.
- While potatoes are cooking prepare the dressing – in a mixing bowl whisk together olive oil with seasonings. Season with salt to taste (about 1 1/2 tsp).
- Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl.
- Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.
- 12 oz. whole wheat pasta
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 8 garlic cloves, smashed
- 1 cup finely chopped parsley
- 1 cup pitted olives
- 1 cup basil leaves
- 2 tsp. fresh lemon juice
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Meanwhile, heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Add garlic and cook, stirring often and pressing down on cloves so they make good contact with the bottom of the pot, until golden and soft, about 5 minutes. Add parsley and cook, stirring occasionally, until parsley releases some of its liquid and slightly darkens in color, about 5 minutes. Toss in olives and cook another minute to let the flavors meld.
- Using tongs, transfer pasta to pot with sauce and ½ cup pasta cooking liquid. Cook, tossing and adding more pasta liquid as needed, until each strand of pasta is coated and pasta is al dente, about 4 minutes. Remove pasta from heat and toss in basil and lemon juice. Taste and season with salt as needed.
- Divide pasta among bowls and drizzle with more oil.
Garlic Alfredo Sauce
1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
1-2 cups low sodium vegetable broth
1/2 teaspoon salt
4 x-large (15g) minced garlic cloves
1/2 heaping cup (75g) raw unsalted cashews
1-2 tablespoons lemon juice (start with just 1 and taste after blended!)
2-4 tablespoons nutritional yeast
If you are using raw cashews and you don’t have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn’t very powerful.
Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don’t burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don’t want any more liquid once it’s done cooking, so the end result is thick and creamy.
Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt and cashews, starting with JUST 1 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. If you don’t add more broth, you would likely not need any more yeast. Taste and add any more salt or lemon, if desired.
Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn’t bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.
Garlic White Sauce
A creamy white sauce that’s perfect as a base on pizza, as a sauce for pasta, or a dressing for a bowl-style meal, and more! A cashew cream and roux-based vegan sauce.
1 cup (130g) cashews, soaked in cold water for 2 hours and drained
3 cloves garlic, peeled
2 cups (480 mL) water
1/2 tsp (3g) salt
1/4 cup (26g) nutritional yeast
2 tbsp (28 g) vegan butter
3 tbsp (30g) all-purpose flour
Add the cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.
Heat a heavy-bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted and a shade darker.
Slowly stream in the garlic cream, whisking as you pour so it doesn’t clump up. Let simmer until thickened, about 3-5 minutes, then remove from heat. If the mixture remains a little clumpy, just use an immersion blender or an upright blender and blend to smooth.
Store the garlic cream in the fridge for up to a week.