Raw garlic is said to be a natural remedy for coughs and colds. However, I cannot abide by the dry mouth feeling I get after eating it this way. And so I make large batches of roasted garlic to use as needed.
Head straight on to the Recipe For ♥ Roasted Garlic ♥
A week before lockdown in South Africa, I developed a post nasal drip. For me this signals a time to get serious about not getting sick. And of course with Covid-19 being a reality, this was even more important. Often the runny nose turns into a sore throat, and that in turn becomes bronchial in nature. I have had serious bouts of bronchitis over the past 30 plus years, and last year I had pneumonia. I loathe taking medication but I knew I had to be wise about my choices, and started off with something to dry up my sinuses. This worked to a degree and other than two days with a sore throat, all was good. But, I am not conscientious about taking stuff during the day, and I developed a slight cough. And everytime I coughed in public I was wondering if people would get worried.
Today’s inspirational recipe from Lavender and Lime ♥ Roasted Garlic ♥ #LavenderAndLime Click To Tweet
As I did not have a fever and I could still exercise I was not worried. But I did start taking cough mixture when it became uncomfortable. My Doctor recommended the flu injection, which we agreed to. And then from one day to the next my lungs suddenly felt clear. I am still taking an antihistamine at night, just in case. And I am wondering if I had a small exposure to the Coronavirus? This would be a positive as our Doctor has said that we all need a small amount to develop antibodies. And we need several exposures. Just not one big exposure that renders us ill enough to be hospitalized. I must say, I shall be first in line to get the antibody test done as it will offer peace of mind.
Click on the links for conversions and notes.
Roasted Garlic Butter
Ingredients
- 2 cloves giant garlic *
- 50 g salted butter, softened
Method
- Preheat the oven to 200° Celsius
- Pierce each clove of garlic and place into an oven proof dish
- Place into the oven to roast for 30 minutes
- Remove from the oven, peel and add to a blender with the butter
- Blitz until smooth and use as needed
Notes
Inspiration published on Lavender and Lime June 29:
-
- 2018 – Glenmorangie Long Zest
- 2016 – Claire Allen Answers Questions For The Blog
- 2015 – Charlotte Russe
- 2013 – Tandy’s Smoker Challenge
- 2012 – Today Is Moving Day
- 2011 – Tuna Lasagne
- 2010 – Oxtail
Would you be OK with getting a small dose of the Coronavirus?
It’s so smart to do this. When I was ordering groceries after my hand surgery, I noticed that I could get a bag of fresh, peeled garlic. A generous amount, too. I got excited because I knew there would be no garlic mincing in my near future. I was able to pop them into marinades and dressings, but then I had a lot left over. So yesterday I just roasted them. They’re a little brown, but still usable.
That sounds like a win to me!
I am looking forward to when there is a vaccination for coronavirus…
Me too!
I don’t like garlic, Tandy. I think we also had a brush with coronavirus early on.
That must have been scary!
Love roasted garlic. Sounds like you had a close call but glad you didn’t get too sick. Stay well!
Thanks Inger, and you as well 🙂