What can help ward off a cold, lower blood pressure, reduce cholesterol, improve blood glucose and help you lose weight… and is also deliciously addictive?
Garlic and Olive Oil. The basis of a Mediterranean diet.
When combined, these two pantry staples make a luxurious, flavorful condiment that is pretty wicked.
As long as I can remember, my father grew the BEST garlic. Every year my mother would peel baskets full of fresh heads of garlic and freeze them for easy use while cooking for the rest of the year. She would often fill a mason jar with the fresh peeled cloves and olive oil so that I wouldn’t have to buy sub-par, bland garlic.
When I was at Naturopathic College, I fell in love with shawarma. Roasted meat, pickled veggies… and the heavenly sauces. Nothing better at the end of a long day. It always seemed so complicated to make so I never really tried until a few years ago. My first trial? The addictive white garlicky sauce call toum… or as I call it “Crack Sauce”. It is seriously my favorite sauce to put on almost anything.
This is by far the easiest and most authentic recipe I’ve tried and it’s packed with heart-healthy olive oil and garlic.
Here’s what you do:
This sauce works beautifully with roasted meat and veggies or fish. Store in a sealed contained in the fridge for up to two weeks.
Eat liberally during the cold months to help keep your immune system strong.
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Have YOU ever tried Lebanese Garlic sauce? Comment below!
Dr. Keila Roesner BHSc ND
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Dr. Keila Roesner is a Naturopathic Doctor. When not treating patients she is also an enthusiastic barefoot-strolling, music-loving, yoga-doing kitchen wiz - who also happens to be a wrestling fan.