Garlic is one of the foods you really should be eating this winter. The antioxidant rich bulb has been listed as one of the foods that will protect you from the flu. Salmon, Oysters, and Bell Peppers are on the list.
I also recommend mushrooms for the vitamin D, chicken soup for the nutrients and to stay hydrated, and yogurt for the probiotics. This flu season will be one for the record books so eat well to stay healthy and get plenty of rest!
Roasting garlic is so easy to do and adds a tremendous amount of flavor to your food. This garlic is slowly roasted in olive oil and my Oregano and Sage herb salt. It melts in your mouth.
You can add roasted garlic to pasta, salmon, chicken, baked bread, tomatoes, and so many other vegetables. Garlic seems to compliment all foods. Just remember to eat some parsley or a mint to freshen your breath afterwards!
1) Peel or buy peeled fresh garlic and add it to a baking dish or ramekin. Pour olive oil over the top and cover the garlic. Add 1 or 2 pinches of Oregano and Sage French Grey or Rosemary with a hint of Lavender ( hopefully it will remind you of spring) or even Margarita Himalayan Salt. Roast for 40 minutes at 250 degrees until very tender and fragrant.
2) Serve warm or store in a jar in the refrigerator for several days if it lasts that long. I used a Weck Jar.