Raw garlic may not be palatable on its own (or it may be, some people dig it), but if you include it in a delicious dish, your garlicky medicine will go down much easier.
Try these five recipes with raw garlic and see if you don’t have a healthier season.
Guacamole
An incredibly easy and delicious remedy is guacamole with raw minced garlic. A really simple recipe will have you chowing down in no time.
What you’ll need:
6 avocados2-3 cloves garlic, minced1 lime1 1/2 cups red onion, chopped4 Roma tomatoes, chopped1 teaspoon salt1 teaspoon cumin1 teaspoon cayenne pepper3 tablespoons cilantro, chopped
Halve and pit avocados, squeeze half of lime over top, and mash to desired consistency. Stir in spices. Add tomatoes, onion, and cilantro. Squeeze remaining lime in and mix all together.
Bulgarian Cucumber Dip
From Kate’s Global Kitchen, she also touts the benefits of garlic. Did you know people used garlic to stave off the plague? Surely it can help with your sniffles.
What you’ll need:
2 cloves garlic, peeled1/2 cup shelled walnuts2 cucumbers, peeled, seeded and finely chopped1 teaspoon vinegar1/3 cup olive oil2-4 tablespoons water as neededsalt
Process garlic and nuts in a food processor or grind in a mortar and pestle to form a smooth paste. Stir in the remaining ingredients, thinning with water as needed, and add salt to taste. Serve with breads, crackers, or crudites.
Eggplant Aubergine With Raw Garlic
From the Family Oven, I tried this out but substituted yellow squash and zucchini for eggplant, since someone in my family has an eggplant allergy. The eggplant could probably constitute a meal, while the squash would be more appropriate as a side.
1 large eggplantOlive oil, as needed4 garlic cloves, peeled and minced2 tablespoons fresh lemon juice1 tablespoon extra virgin olive oil1 teaspoon salt1/2 cup finely chopped fresh flat leaf parsley
Wash eggplant well; cut off stem portion (leave peel on). Slice eggplant into quarter-inch slices and brush each side with extra virgin olive oil. Heat a nonstick skillet over medium-high heat and brown eggplant slices until they are golden brown on each side. On a serving platter, arrange cooked eggplant slices. In a small measuring cup, combine the garlic, lemon juice, the 1 tablespoon of extra virgin olive oil, and salt. Drizzle over the eggplant slices, sprinkle with parsley, and serve.
Puttanesca Sauce
At the raw food site, Raw Epicurean, they have a non-meat recipe for “neatballs” with this raw puttanesca sauce. I used turkey meatballs (and they were cooked), and used regular sea salt instead of the Celtic.
What you’ll need:
1/2 cup sun-dried tomatoes1 cup Roma tomatoes2 tablespoons Kalamata olives2 tablespoons extra virgin olive oil1/4 cup onions, roughly chopped2 garlic cloves2 tablespoons Italian parsley1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon dried thyme1/8 teaspoon chili pepper flakes1/2 teaspoon Celtic sea salt (or regular sea salt)1/2 teaspoon black pepper, freshly ground
In a food processor, combine all of the ingredients and blend until smooth.
Raw Lasagna With Corn Sauce Another veg and raw dish, this very complicated recipe for lasagna with a corn sauce uses a dehydrator and “rawmesan” instead of Parmesan. Not for the faint of heart, here’s the labor-intensive and grocery store-intensive instructions from Epicurious. Marinara Sauce 2 cups dry-packed sun-dried tomatoes, soaked for 1 to 4 hours in filtered water and drained4 Roma tomatoes, halved and seeded12 cherry tomatoes, or 3 additional Roma tomatoes, halved and seeded4 cloves garlic1/2 teaspoon Celtic salt (or regular sea salt)1 tablespoon chopped shallot3 tablespoons extra virgin olive oil2 tablespoons maple syrup1/2 teaspoon freshly squeezed lemon juice8 fresh basil leaves2 tablespoons fresh oregano leaves1 1/2 teaspoons fresh thyme leaves 1 cup sweet corn kernels1/4 cup minced onion4 cups cremini mushrooms, sliced 1/8 inch thick2 tablespoons nama shoyu (see tips, below)2 1/2 cloves garlic, smashed4 tablespoons extra virgin olive oil4 zucchini, each 8 to 10 inches long and 1 1/2 inches in diameter1 bunch spinach, stems removed1/2 cup fresh basil leaves, cut into chiffonadeCeltic sea salt and freshly ground pepper1 1/4 cups Herb Cheese Corn Sauce 1/2 cup sweet corn kernels1/4 cup extra virgin olive oil1/4 cup filtered water Celtic sea salt and freshly ground pepper Salad20 grape tomatoes, halved3 cups tiny lettuces6 tablespoons shaved Rawmesan 1/2 cup sweet corn kernels1/4 cup extra virgin olive oil1/4 cup filtered water 2 teaspoons freshly squeezed lemon juice4 teaspoons extra virgin olive oilCeltic sea salt and freshly ground pepper 8 teaspoons Basil Oil Freshly ground pepper To make the Marinara Sauce: In a food processor, pulse the sun-dried tomatoes until reduced to small pieces. Add the Roma tomatoes, cherry tomatoes, garlic, salt, shallot, olive oil, maple syrup, and lemon juice and process until smooth. Add the basil, oregano, and thyme and pulse for about 4 minutes, or until the herbs are chopped. Combine the corn and onion, spread on a dehydrator shelf, and dehydrate at 105°F for 1 hour, or until softened. (This brief drying helps to reduce the harsh flavor of the vegetables.) Set aside until needed. Combine the mushrooms, shoyu, garlic, and 2 tablespoons of the olive oil in a bowl and let stand for 20 minutes. Drain, cover, and set aside until needed. Using a mandoline, cut the zucchini lengthwise into wide, paper-thin slices. Set aside until needed. Just before assembling the lasagna, combine the spinach, basil, a pinch of salt, and the remaining two tablespoons olive oil in a bowl and toss to mix. To assemble the lasagna: Line a 7 by 3 by 3-inch metal terrine mold with detachable sides with plastic wrap, allowing an overhang on the long sides. Arrange a layer of the zucchini “noodles” in the terrine, covering the bottom and the sides and allowing the noodles to overhang the rim by 2 inches. Layer on top, in the following order: a double layer of mushrooms; half of the Herb Cheese; a layer of spinach 3 leaves deep; half of the Marinara Sauce; half of the corn and onion; a sprinkle of salt and pepper; a double layer of zucchini noodles, one running horizontally and one running vertically; the remaining mushrooms in two layers, the remaining Herb Cheese, a layer of spinach 3 leaves deep, the remaining Marinara Sauce, the remaining corn and onion, a sprinkle of salt and pepper, and the remaining spinach leaves in 1 layer. Pull up on the plastic wrap to tighten the sides, then fold over the overhanging pieces of zucchini. Patch with more zucchini as needed to cover fully with a zucchini layer. Cover with the overhanging plastic wrap and press down firmly. Refrigerate for 3 hours. Detach the mold sides, remove the plastic-wrapped terrine from the mold, and tighten the plastic wrap by pulling a long edge taut. With the plastic wrap still in place, cut the terrine into 8 slices each a scant 1 inch thick. Carefully remove the plastic wrap from each slice. The layers may shift slightly, but you can easily push them back together. To make the Corn Sauce: In a high-speed blender, combine the corn, olive oil, and water and purée until smooth. Pass through a fine-mesh sieve and season to taste with salt and pepper. To make the salad: Combine tomatoes, lettuces, Rawmesan, lemon juice, and olive oil in a bowl and toss to mix. Season to taste with salt and pepper. Assembly— Place a slice of the terrine just below the center of each plate. Arrange one-fourth of the salad at 12 o’clock. Spoon one-fourth of the Corn Sauce to the right of the terrine slice and drizzle 2 teaspoons Basil Oil over the Corn Sauce. Top with pepper. Images (top to bottom): norwichnuts/Flickr, The Family Oven, House of Sims/Flickr
