Boost Your Immunity With a Savory Main Dish!
With cold and flu season right around the corner, we invite you to swap out those over-the-counter cold and flu meds that “promise” a quick relief with a savory natural remedy to your spice cabinet. Thanks to our Roasted Lemon Garlic Lemon Spice, each sprinkle of this savory spice can not only bring a subtle boost to your endocannabinoid system with its 10mg dose of CBD but also provide your immune system with an antiviral boost from the Garlic to protect again those fall sniffles.
Why might the Gnarly Breath Be Worth It:
On the list of pungent-yet-healthy foods (apple cider vinegar shots, onions, tuna) raw garlic may just top the list. Besides the obvious concerns (can you say garlic breath and B.O.?), it’s not exactly one you often hear about being good for you. But it turns out, not only is garlic full of benefits, but the best way to reap the rewards is by eating it raw.
Besides delivering a nutritional boost, it can also help kick nasty infections, too. Garlic fights all types of infections—fungal, bacterial, parasitic, and viral—regulates blood sugar, lowers blood pressure, and lowers cholesterol, to name a few. Who knew all of these benefits could be packed inside such a small (and smelly) herb?
What are the health benefits?
Here are some other health benefits of the veggie, amplified when raw:
- A nutrient powerhouse: Garlic is full of vitamins and minerals, including vitamin B6, manganese, selenium, vitamin C, iron, potassium, and copper.
- It’s anti-inflammatory: Garlic contains allyl sulfides, an anti-inflammatory, cancer-fighting compound that studies have shown to slow the growth rate of cancer cells.
- It’s good for your liver: Studies have shown that it can protect the liver from toxins, and help lower blood sugar levels.
How to Eat It?
Perhaps you may be one who cannot fathom the idea of eating raw garlic, lucky enough, your tastebuds can enjoy this veggie sauteed in your favorite dish because this healing herb and its antioxidant value is equal (or sometimes even higher) when cooked, which is counterintuitive because, for most foods, cooking tends to decrease nutritional content.
You can add raw garlic to recipes that are sautéed, roasted or baked. You can also toss some raw garlic into your next homemade salad dressing, marinade, tomato sauce, soup or stew. Adding the raw spice to any vegetable, fish or pasta dish is sure to intensify the flavor and health benefits. Below, we added this savory healing plant to our gluten-free gnocchi by topping it off with our signature Roasted Garlic and Lemon Pepper Infused spice. Enjoy!
- 2 pounds russet potatoes, washed (about 4 medium)
- 1 cup rice flour (4 ounces)
- 1/2 cup almond flour (2 ounces)
- 2 large eggs
- Roasted Garlic Lemon Pepper Spice
- Adjust oven rack to center middle position and preheat oven to 400°F. Pierce potatoes a few times with a knife and place on a baking sheet. Roast until tender, about one hour. Remove potatoes from oven and allow to cool.
- Whisk together rice flour and almond flour. Using the flour mixture, flour your counter. Peel the potatoes and pass through a potato ricer onto the counter. Whisk together eggs and 1 teaspoon salt. Pour over the potatoes. Work the egg mixture into the potatoes with a bench scraper or fork until potatoes begin to hold together. The mixture will be sticky.
- Work one cup of the flour mixture into the potato mixture. Start by working the flour into the potato mixture with a bench scraper or fork. As soon as the dough begins to form, begin kneading the dough by hand until all the flour is incorporated. The dough should be firm and not sticky. If it is, add the remaining flour mixture, about 1/4 cup at a time. (You can test the gnocchi by boiling a small pot of water and cooking a small piece of dough. The gnocchi should hold together.)
- Divide the dough into quarters. Then, as you work with it, cut each quarter in half. Cover remaining dough with a damp paper towel. Roll out each dough eighth into a log. Cut into bite-size pieces. Shape by either pressing a small indentation into each gnocchi or rolling the gnocchi over a fork or gnocchi board.
- Transfer shaped gnocchi to a lightly white rice-floured baking sheet. Shaped gnocchi can either be frozen or cooked right away.
- To Cook: Boil a large pot of salted water. Cook half the fresh or frozen gnocchi in boiling water until they float, about four minutes. (Taste one gnocchi to ensure it is cooked through). Remove the gnocchi from the water with a skimmer and transfer to a bowl or pot of sauce. Repeat with remaining gnocchi. If gnocchi must be held for more than a moment, drizzle with oil and toss to prevent sticking.
- Top cooked Gnocchi with your choice of sauce, and two servings of Roasted Garlic Lemon Pepper Spice.