One day a dear friend took my mother and I to Ramsi’s, an eclictic restaurant in Louisville KY, and they served us an appetizer that consisted of roasted garlic, olive oil, goat cheese and toasted italian bread. This appetizer was absolutely amazing. Consequently, I decided to recreate the roasted garlic at home. All you need is fresh garlic (2 or more), Extra Virgin Olive Oil a frying pan, and a oven preheated to 375 F.
- Rinse the garlic bulbs and pat them dry with a paper towel.
- Slice of the tops of the garlic bulbs. This makes it easier to squeeze out the garlic paste after the garlic has finished roasting.
- Drizzle a generous amount of olive oil onto the bulbs of garlic. Massage the oil onto the skins of each garlic.
4. Place the garlic into a frying pan.
5. Bake (uncovered) at 375 F for 35 minutes or until the garlic is soft.
6. Allow to cool to room temperature.
7. Serve on a serving plate with whole roasted garlic, olive oil, goat cheese, toasted whole grain bread.
8. Spread paste from a 1 or 2 roasted garlic cloves onto toasted bread.
9. If you have left over roasted garlic, squeeze out all the garlic paste, place in a food saver then refrigerate for up to 3 days. For longer storage, place the garlic cloves in a ziplock bag then place in the freezer.
Roasted garlic is great to use as a spread on toasted bread or to enhance the flavor of soups, vegetables, meats or starches.
Finally, I have a recipe to make a pot of black beans while you whisk off to work. When you return home the beans are ready to eat. Make sure you have a crock pot that goes to a warm setting once it finishes cooking.
Grocery shopping list: Dried Black Beans, Garlic Powder, Bay leaves, Extra Virgin Olive Oil, Cumin, Black Pepper, Chipotle Powder, Pink Himalayan Sea Salt, Italian Seasonings.
Great as a soup, salad topper or side item.
2 lbs of dried black beans (soaked overnight in water then rinsed)
2 32 oz of Water or Broth
2 tbsp garlic powder
3 dried bay leaves
3 tbsp extra virgin olive oil
1 tsp of cumin
1 tsp black pepper
1 red onion or sweet onion (diced)
5 garlic cloves (diced)
2 pinches of italian seasonings
- Soak beans over night in water (1 part beans, 2 parts water).
- Rinse and drain the beans.
- Add organic broth (chicken, vegetable) until you reach 1 inch above the top layer of the beans.
- Add seasonings, onions, and garlic.
- Cook in crockpot for 10 hours.
- Add 1 cup to the beans to a bowl then enhance the flavor with pink himalayan sea salt, chipotle powder, olive oil.
- Great as a soup, salad topper (drain off liquid) or side for an entree.
picture from google images
Overnight Chocolate Oats:
1 cup SILK coconut milk (or almond/cashew milk)
½ cup of dry Old Fashion or Rolled Oats
1 tsp chia seeds
2 tsp unsweetened cocoa powder (Wholefoods)
2 turns of crushed pink Himalayan sea salt crystals (Trader Joe’s)
1 TBSP Natural Almond/Peanut Butter (0ptional)
1 tsp of pure Vanilla Extract
7 drops of stevia or 1 tsp pure maple syrup (exclude for diabetics)
1 tbsp naturally sweetened chocolate chips (Wholefoods, Trader Joe’s)
- Add oats, chia seeds, flaxseed meal, cocoa powder, pink Himalayan salt (optional), chocolate chips to a 12 oz mason jar. Make several jars for the week, seal the jars, and store at room temperature until ready to use.
- The night before you are ready for oatmeal add all your wet ingredients (coconut milk, vanilla extract, sweetener, natural almond butter).
- Seal the jar and refrigerate overnight. In the morning, stir the oatmeal. Soaking the oatmeal overnight allows the chia seeds to hydrate, swell up and offer the oatmeal a pudding consistency.
- If you do not like your oatmeal cold (like me), then briefly warm it up in the microwave for 1-1.5 minute(s) or until chocolate chips melt.
If you like this recipe, you’ll like our 7-day clean eating eCookbook.