Garlic. A wonder tool for warding off viruses and vampires alike. Garlic boasts a number of health-boosting properties. It's packed with manganese, vitamin-C, vitamin B6, selenium, and fiber— so what does this mean? Essentially, garlic is a handy little sidekick for deep nourishment— especially when the dog days of sickness are in heat. Garlic is said to boost the function of the immune system, and from our in-house testing— we concur! Find below a delicious and easy recipe to make at home— pair with locally-sourced bread, and maybe add a mushroom or two for adaptogenic support. We're here for it. We've adapted this recipe from Bon Appetit by adding a touch of Boketto magic...
You will need:
2 heads of garlic
2 Tbsp. extra-virgin olive oil
A handful of herbs (sage and cilantro are nice here)
Kosher salt & ground pepper
- 2 quarts of water
- 2 limes, juiced
- Dark Horse Organics Umami Powder
- Soy Sauce or Hoisin Sauce (optional)
- crimini or oyster mushrooms (optional)
- rice noodles (optional)
- Brightland Olive Oil for finishing (available for pre-order)
Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.
Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
Immediately add mushrooms, lime juice, and noodles to hot broth and let simmer for about 5 minutes on medium heat. Cool until desired eating temperature. Add a few pinches of Umami Powder and a drizzle of olive oil. I like to add soy sauce, which is why the photos are a darker color than the broth would be without the soy sauce. We love eating with toast, or even with bean sprouts as a gluten-free option. Add a soft boiled egg for a few extra calories and turn this potent snack into a meal! Once you've eaten the noodles, sprouts, and mushrooms— drink the broth. The savory flavors really become juicy when it's been sitting for a few moments...
* We do not recommend freezing this broth. Garlic is most potent when it is crushed. This broth will be the most beneficial (and delicious) when consumed immediately.