I am a little obsessed with gut-health. I’ve been banging on about the this topic for a while now. I’ve also recently launched my own Gut Lovin’ Gelatin. It’s no surprise then that my latest book I Quit Sugar: Simplicious includes a stack of gut-healing fixes. One of them being my Good For Your Gut Garlic recipe.
Garlic has amazing properties and is particularly good for fighting off infections in the digestive tract and lungs, but it can be rough on your guts when eaten raw. Fermenting famously fixes most things, including this issue. Plus, if you hate peeling garlic, then doing up a bunch of heads in one fell swoop makes a lot of sense.
Good For Your Guts Garlic
- 6-8 heads garlic
- 1 teaspoon Himalayan pink salt
- 1 tablespoon Homemade Whey or 1 teaspoon salt
- 1 teaspoon dried oregano or basil (optional)
- 1 bay leaf (optional)
Preheat the oven to 90 C. Place the garlic heads on a baking tray and bake for 1 hour or until the cloves begin to pop out of their skins. (Some ovens may take longer, but don’t be tempted to crank the temp!) Cool a little, then simply pop the cloves from their skins, being sure to leave the ends intact.