Garlic: Eat it, Stay Healthy
Posted December 6th, 2011
by Eli, Grocery Team
Everyone knows about the great, healthful properties of garlic, right? Especially at the Co-op! Along with helping to fight colds, and boost cardiovascular health, garlic can also regulate blood sugar levels. Its antibacterial properties are so strong that it was used to help fight gangrene during World Wars I and II. And it has high enough vitamin C to help prevent scurvy, for those of you (like me) who aren’t as fond of citrus as you should be. All of these wonderful facts were found on the wikipedia page for garlic, which has a huge amount more to say than I will bore you with.
Anyway, you know how as winter is finally ending (hard to believe now, but it will be here in the blink of an eye), and you’re starting to get out of the house more and find yourself less than prepared clothing-wise and inevitably wind up with an early spring/late winter cold? Get ready now, by putting this recipe for tamari garlic together, which will be ready in three months. You’ll be able to eat the garlic raw, as its flavor will mellow in the three month sitting time in the tamari and honey mixture. And, the tamari-honey blend will make a great marinade for tempeh, or whatever else you’d want to throw it on.
Here’s the recipe:
Garlic Honey Tamari
Ingredients:
- 1 cup peeled garlic cloves, chopped in half
- 2 cups tamari
- 1 cup honey
Directions:
- Put everything together in a quart mason jar, mix it up, and put it in the regrigerator.
- Let it sit for three months.
After this time, the raw garlic flavor mellows and has a wonderful taste.
The shelf life is about one year.

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