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Medicinal Pickled Garlic

Garlic is an incredibly potent natural product that can be used for:

• Treating colds and flu
• Soothing sore throats
• Improving sluggish digestion

It is also a powerful antiseptic, antibacterial and antimicrobial agent capable of treating all sorts of infections.

This pickled garlic is a powerful healing medicine that doesn’t possess the harsh taste you’d get with biting into raw garlic.

This recipe comes from Rosemary Glastar’s book “Rosemary Gladstar’s Medicinal Herbs: A Beginners Guide”. 

Ingredients:
Peeled garlic cloves
Apple Cider Vinegar
Raw Local Honey

Fill a mason jar with the cloves and cover them with apple cider vinegar.  Place in a warm but dark place for 3-4 weeks.  I like to put my jars in a paper bag and then place them in the sun.

After a few weeks, strain the liquid and set aside.
Using half the liquid, place it in a small saucepan over very low heat and add the honey until fully incorporated.
Pour this back over the garlic and allow to sit for another 3 weeks in a cool dark place, like your pantry.
You can eat a clove of the garlic whenever you wish, but for treating cold or flu, you should eat about 3-5 cloves a day. 

LEMON CHIFFON CAKE

INGREDIENTS

• 2 cups all purpose flour
• 1½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup vegetable oil
• 8 eggs, separated
• ¼ cup lemon juice
• ¼ cup water
• 2-1/2 tbsp grated lemon zest

Lemon Glaze

• 6 tbsp butter , melted
• 1 tbsp grated lemon zest
• 2 cups powdered sugar
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• INSTRUCTIONS
  1. Preheat oven to 325°F.
  2. In large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites until stiff peaks form. Fold ⅓ of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.
  3. Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.
  4. For glaze, combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.
  5. http://www.jocooks.com/

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