Mix the garlic, ginger, and turmeric in a small bowl.
Add the lemon juice, pepper, and honey. Stir well.
If you prefer a milder flavor, dilute with 1-2 tablespoons of water.
Consumption: Take once, before a main meal. Recommended 3-4 times per week.
Recipe 3: Warm Spinach and Fermented Black Garlic Salad (Mild and Nutritious Version)
Black garlic is fermented regular garlic. It loses its pungency but gains in antioxidants (S-allyl-cysteine) and prebiotic properties, making it ideal for gut health.
Ingredients:
4-5 heads of black garlic (or 3 roasted regular garlic cloves).
4 cups of fresh baby spinach leaves.
1/2 cup cooked chickpeas (prebiotic fiber).
1 diced avocado (healthy fats for the absorption of fat-soluble vitamins).
1 tablespoon pumpkin seeds (provide zinc).
For the dressing:
2 tablespoons extra virgin olive oil.
Juice of 1/2 lemon.
1 teaspoon Dijon mustard.
Sea salt and pepper to taste.
Preparation:
Remove the cloves from the black garlic. If using regular garlic, roast it with the skin on until soft, then peel.
In a bowl, combine the spinach, chickpeas, avocado, and seeds.
Add the black garlic cloves or the lightly crushed roasted garlic.
Whisk the dressing ingredients and pour over the salad just before serving. Toss gently.
Serving: A light, easy-to-digest, and flavorful main dish.
Recipe 4: Nutritious Bone, Garlic, and Spinach Broth
A restorative broth that supports intestinal and liver health.
Ingredients:
Chicken or beef bones (provide collagen and gelatin to repair the intestinal lining).
1 whole head of garlic (unpeeled, cut horizontally).
1 large bunch of spinach (added at the end).
2 carrots.
1 onion with skin (the skin provides quercetin).
2 celery stalks.
1 piece of ginger.
2 liters of water.
1 tablespoon of apple cider vinegar (helps extract minerals).
Preparation:
In a pot, lightly brown the cut head of garlic.
Add all the ingredients except the spinach. Bring to a boil, skim off any foam, reduce heat, and simmer, covered, for 12-24 hours.
Strain the broth. When serving, heat a portion and stir in a handful of fresh spinach so it wilts in the heat.
Consumption: 1 cup (250 ml), 1-2 times a day, as a hot beverage or base for other drinks.
