Dr Weils Garlic Broth Recipes

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GARLIC BROTH



Garlic Broth image

Garlic is an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb. This recipe is good as is, or use as a base for soups. Dr. Andrew Weil - Optimum Health Nutritional Information: Per serving: 110 calories 6 g total fat (1 g sat) 11 g carbohydrate 5 g protein 0 g fiber 150 mg sodium

Provided by Lindas Busy Kitchen

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups vegetable stock
1 1/2 tablespoons olive oil
1 head garlic, peeled and coarsely chopped
1/2 turkish bay leaf
1/4 teaspoon dried thyme
1 pinch dried sage
salt, to taste

Steps:

  • To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
  • Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
  • Add salt to taste.
  • Strain.

Nutrition Facts :

DR. WEIL'S GARLIC BROTH



DR. WEIL'S GARLIC BROTH image

Categories     Soup/Stew     Vegetable     Quick & Easy     Healthy     Vegan     Boil

Yield servings

Number Of Ingredients 8

Ingredients:
6 cups vegetable stock
1 1/2 tablespoons quality extra-virgin olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste

Steps:

  • Instructions: 1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage. 2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste. 3. Strain. Good as is, or use as a base for soups. Nutritional Information: Per serving: 110 calories 6 g total fat (1 g sat) 11 g carbohydrate 5 g protein 0 g fiber 150 mg sodium - Recipe reprinted with permission of DrWeil.com.

DR. ANDREW WEIL'S BROCCOLI



Dr. Andrew Weil's Broccoli image

This recipe is based on one from Dr. Andrew Weil's book, 8 Weeks to Optimum Health. I use the discarded broccoli stalks bottoms in recipe #135453 (#135453) - waste not want not!

Provided by mersaydees

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh broccoli
1 tablespoon extra virgin olive oil
salt
4 -6 garlic cloves, chopped
red pepper flakes (optional)

Steps:

  • Prepare broccoli by trimming off the bottoms from the broccoli stalks and discarding (or freezing for later use). Cut off the main stem of each stalk; peel it to beneath the fibrous layer, and cut the flesh into bite-sized chunks. Break the head of the broccoli into bite-size pieces, and peel a bit of the skin from the small stems to make them more tender.
  • Rinse the broccoli in cold water and drain. Place in a pot with ¼ cup cold water, the olive oil, salt to taste, and the garlic. Add a pinch or more of the hot red pepper flakes if you prefer some heat.
  • Bring to a boil, cover tightly, and steam until the broccoli is bright green and crisp-tender, no more than 5 minutes. Remove with a slotted spoon and serve at once. You can also add the broccoli (with any remaining liquid) to cooked pasta (Dr. Weil prefers penne or rigatoni), seasoning with grated Parmesan cheese if you like.

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