Whenever I feel a cold coming on, I dive head first into a vat of garlic and/or onions. It’s not so great for my sex life, but it definitely seems to help nip my sickness in the bud. According to WebMD, one clove of garlic contains 5 mg of calcium, 12 mg of potassium, and more than 100 sulfuric compounds. It is anti-bacterial and was used during times of war to fight gangrene. Consuming garlic and onions raw is the most effective, but not as palatable. I try to cook with them all winter long, especially during cold and flu season to keep my immune system kicked into high gear.
Try my Cold & Flu Busting Roasted Veggies. It’s easy to make and very flavorful. The three key ingredients are the garlic, onions and shallots. Feel free experimenting adding and swapping other veggies. Here is what is cooking in the McCarroll kitchen tonight:
1 white onion
1 bulb garlic
1 lb fingerling potatoes
1 head cauliflower
olive oil, salt and pepper
Roughly chop everything up and toss with olive oil, salt and pepper. Cook in large glass pan at 375 for 30 minutes or until veggies are golden brown and onions are carmelized, (they should stick to the bottom of the pan. That is the good stuff).
Let cool for a few minutes and season with more salt and pepper if needed.