This is a delicious soup that seconds as an immunity boosting elixir!
Prep Time: 5 minutes
Prep Notes: Easy
Cooking Time: 5 minutes
Yields: 2 people
1 cup cashew milk (can substitute coconut or almond milk)
1 cup bone broth or veggie broth
1 tbs chopped jalapeño pepper
1/2 shallot chopped or 2 tbs chopped onion
8-10 cloves of garlic crushed
1 cup chopped raw spinach
Crush the raw garlic into a bowl, add the chopped shallot or onion and let it sit for 10 minutes. Place nut milk, broth, shallot and jalapeño pepper in a pan and bring almost to a boil. Take off the stove and add in crushed garlic and raw spinach. Eat and enjoy!
The secret to this elixir is the raw garlic. Garlic is well known for its healing powers, especially against infectious diseases like cold and flu. It is a potent antibacterial, antiviral and anti-fungal agent and some research shows it may even be effective against drug-resistant bacteria.
A fresh clove of garlic must be crushed or chopped in order to stimulate the release of an enzyme called alliinase, which in turn catalyzes the formation of allicin. Allicin then breaks down to form a number of different organosulfur compounds. So to “activate” garlic’s medicinal properties you must compress or chop a fresh clove, let it sit for 10 minutes then eat it in a raw form.
If you develop a socially offensive odor, just decrease the amount of garlic you’re consuming until there is no odor present. If garlic makes you feel ill, this is probably your body’s way of letting you know you should avoid it.
As you can see from the recipe above, you do not have to eat raw garlic by the spoonful to benefit from its medicinal benefits. Another great way to enjoy raw garlic is to add it to your salads prior to mixing. I do this by crushing a few cloves of garlic in the bottom of my salad bowl, waiting 10 minutes then add in my salad fixings and dressing. When you mix your salad be sure you bring up that garlic from the bottom of the bowl.