2010-08-13

Recipe: Garlic on Crispbread with Cheese

Until a few months ago, I only ate raw garlic occasionally, usually as salad dressing or added spice.

Then along came the now-old swine influenza virus, and I caught one bit. Vesting my trust into natural flu remedies (like tea, honey, sources of vitamin C), I took a friend's advice and tried my luck with garlic. Supposedly, by eating raw crushed garlic, one can miraculously recover from malign bacterial, viral, fungal, or parasitic infection within days!
Garlic is one of nature's most powerful antioxidants and in general boosts body's own building and defense systems.

Medical science shows that garlic very effectively assists with high blood pressure, lowers LDL cholesterol levels, stabilizes blood sugar levels in diabetics, successfully alleviates seasonal allergy symptoms, helps with snoring and sleeping disorders, relieves chronic bronchitis and respiratory problems, safely eradicates warts and skin infections, treats arthritis, provides body energy, lifts depression and improves male potency. It also helps in curing flatulence, meningitis, cancer, and kidney problems, to name a few. (Find your own sources for these claims!) Finally, it very effectively cleans your nasal canals. Instantly! It does all this without side effects other than the pungent taste and odor.

Even Hippocrates, the great grandfather of medicine, recommended garlic as a remedy for almost everything!

I ate around 6 cloves of garlic that evening.

Needless to say, there was no sign of flu symptoms the next morning. In the weeks following, I developed the following super premium gourmet recipe.

The Recipe

Ingredients you will need:
  • wholegrain crispbread or similar, common toast will do
  • cream cheese
  • garlic bulb(s)
Preparation also requires one dull and one sharp, serrated knife.
Locally available fibrous crispbread. Toasted bread works as well.
Any cream cheese spread will do, preferably full fat one in the lowest price range.
A garlic bulb. Contrary to popular belief, sprouted garlic is OK to eat.
Allicin, the broad spectrum antibiotic found in garlic, is produced when garlic is finely chopped or crushed. The finer the chopping or crushing, the more allicin is generated and the stronger the medicinal effect. I have no idea whether this is true, but if you can't handle it chunky, ;-) you may want to chop your garlic thinner.

Apply cheese to your bread and cover with sliced spice. Eat away, and repeat.

Enjoy. :-)

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Ingesting up to 12 cloves of this immune booster in one setting always leaves me heavenly smelling of aseptic cleansing whenever I respire.

I also have this strange feeling that garlic is largely responsible for my oddly fortunate recent success with the ladies...

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