1 head of garlic
Pre-heat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off about 1/2 inch from the top of the bulb, exposing the individual cloves of garlic.
Place garlic in a small pouch of aluminum foil and drizzle with olive oil, making sure it is well coated. Seal the aluminum pouch and bake for 20-30 minutes. Once cool enough to touch you can simply squeeze out the roasted garlic and spread on anything you desire. Yum!
3-4 pounds chicken (I recommend chicken thighs with
skin and bone)
1 large onion, sliced
1 tablespoon olive oil
2 teaspoons sea salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Place onion slices on the bottom of the slow cooker. In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion. Do not add water. Cook on high 6-8 hours or low 4-6 hours.
1/4 Cup tamari or coconut aminos (these are soy sauce alternatives)
1/4 Cup apple cider vinegar
1/4 Cup nutritional yeast (available at health food stores)
2-3 Tbsp. Olive Oil
2 big cloves of garlic minced
1/4 Cup water
1-2 Tbsp. fresh squeezed lemon juice
Blend all together in a blender, food processor, or shake in a jar. Will keep for 1 week in the fridge.
Certified Nutrition Consultant
& Transformational Coach