Ginger-Garlic Soup Made With 52 Cloves of Garlic Can Defeat Colds, Flu and Even Norovirus
Garlic Soup Made With 52 Cloves of Garlic Can Defeat Colds, Flu and Even Norovirus
As we sneeze and cough our way through these dark months of contagious nasties, garlic is being hailed for its powers to halt viruses in their tracks. It has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin.
According to Siddha Medical Science, Garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.
When the garlic is crushed, alliin becomes allicin. Siddha research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Siddha research indicates that garlic is also effective against digestive ailments and diarrhoea and suggests that this common and familiar herb may help prevent the onset of cancers.
This allicin chemical has been known for a long time for its anti-bacterial and anti-fungal powers. Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.
Fusion Garlic Soup Recipe ~ Serves 4
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons organic butter
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, and ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.
Squeeze juice of 1 lemon wedge into each bowl and serve. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
If garlic were found to be a wonder drug, consumers could simply buy it in the supermarket for 30p a bulb or grow their own in the garden. Nevertheless, garlic has a long and proud tradition as a medicine. The Ancient Siddhars recommended it for 22 ailments. In Egypt, Papyrus dated 1500BC, the labourers who built the pyramids ate it to increase their stamina and keep them healthy.
The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy. The Romans fed it to soldiers and sailors to improve their endurance.
Garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativum, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.
Garlic may help us to stay hale and hearty in a number of ways. Eating garlic can boost the number of T-cells in the bloodstream. These play a vital role in strengthening our immune systems and fighting viruses. Allicin — the active ingredient in garlic that contributes to bad breath — is an infection-killer. Allicin also makes our blood vessels dilate, improving blood flow and helping to tackle cardiovascular problems such as high cholesterol.
Diets high in garlic may reduce high blood pressure. Gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.
When the garlic is crushed, alliin becomes allicin. Siddha research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Siddha research indicates that garlic is also effective against digestive ailments and diarrhoea and suggests that this common and familiar herb may help prevent the onset of cancers.
This allicin chemical has been known for a long time for its anti-bacterial and anti-fungal powers. Because of this, people assume it is going to boost their immune systems. Lots of people are simply mashing up garlic, mixing it with olive oil and spreading it on bread.
Fusion Garlic Soup Recipe ~ Serves 4
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons organic butter
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges
Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, and ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavour.
Squeeze juice of 1 lemon wedge into each bowl and serve. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
If garlic were found to be a wonder drug, consumers could simply buy it in the supermarket for 30p a bulb or grow their own in the garden. Nevertheless, garlic has a long and proud tradition as a medicine. The Ancient Siddhars recommended it for 22 ailments. In Egypt, Papyrus dated 1500BC, the labourers who built the pyramids ate it to increase their stamina and keep them healthy.
The Ancient Greeks advocated garlic for everything from curing infections, and lung and blood disorders to healing insect bites and even treating leprosy. The Romans fed it to soldiers and sailors to improve their endurance.
Garlic increases the overall antioxidant levels of the body. Scientifically known as Allium sativum, garlic has been famous throughout history for its ability to fight off viruses and bacteria. Garlic has been used to treat wounds, being ground or sliced and applied directly to wounds to inhibit the spread of infection. The Russians refer to garlic as Russian penicillin.
Garlic may help us to stay hale and hearty in a number of ways. Eating garlic can boost the number of T-cells in the bloodstream. These play a vital role in strengthening our immune systems and fighting viruses. Allicin — the active ingredient in garlic that contributes to bad breath — is an infection-killer. Allicin also makes our blood vessels dilate, improving blood flow and helping to tackle cardiovascular problems such as high cholesterol.
Diets high in garlic may reduce high blood pressure. Gargling with garlic water (made by steeping crushed garlic cloves in warm, but not boiling, water) can kill the germs that cause tooth decay and gum disease.
Bon Appetite!
