I have recently discovered that I’m slightly sensitive to garlic. Especially the volume of garlic they use in restaurants.
What are they doing ~ marinating the food in a garlic oil bath? It’s just too much, along with all the oil, sugar and salt. It’s like they don’t trust that we’ll come back to their restaurant unless they show all their cards in every single bite.
All-in-all, after taking my test, I have about 20 sensitivities. They’re slight, but they add up if I’m enjoying all of them, all the time. AND I AM. The bulk of my sensitivities fall under the umbrella of “good for your gut” ~ like kimchi, sauerkraut, probiotics, pickles, etc.
I have been gorging on pickled foods for as long as I can remember. I love them, and I also thought they were good for my digestion. Turns out they’re probably hindering ~ not helping.
The test results are in: I always have been different. BLERRG.
That brings me to two of my all-time favorite flavor-bombs…pesto and hummus.
I’ve made both without garlic this week, and they’re still so, so delicious! Yaaay!
Actually, I like them better because you can really taste the other ingredients, like lemon juice and tahini. I also don’t have horrendous breath and unending belching when I eat these yummy foods. TMI but there it is.
For these recipes, I cut back on the olive oil, or completely took it out. Just trying to save my calories for bigger, better things, like cherry pie. I mean, we all know that olive oil is healthier for you than cherry pie, but the fact of the matter is: I can’t live without cherry pie.
Here are the recipes, lovers!
Pesto for Lovers
Equipment
- Any old blender
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon balsamic vinegar white is best
- 1 lemon juiced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 cup parmesan
- 1-2 cups fresh basil as much basil as you can get your hands on
- 1 cup italian flat leaf parsley
Instructions
- dump it all in and blend until smooth. you can add veggie broth if it's too thick.
It’s a really hearty pesto, and you can use more than normal because you’ve cut back on the oil. Just sayin’…
Can’t you just smell it from there?
Here’s the hummus!
Hummus for Lovers
Equipment
- food processor
Ingredients
- 1 can chick peas, with the liquid organic is best
- 1/4 cup tahini
- 1 lemon, juiced
- 1 tbsp better than bouillon veggie broth or use veggie broth instead of chick pea liquid
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- add in any other seasonings/herbs you love indian seasonings, za'atar seasoning, cilantro, etc.
- optional: kalamata olives
Instructions
- measure into the food processor and blitz until smooth. serve with sriracha on top.
The sriracha isn’t mandatory, obviously, but it’s SO good. You can always squirt it into the hummus if you want it homogenously spicy. Just go easy on it! It grows into a monster pretty easily!
Served with celery and carrots, it’s so healthy! But I don’t have to tell you that it’s amazing with tortilla chips or toasted pita.
I had it this morning for breakfast, on 12-grain toast, topped with cucumbers and smoked salmon ~ everything bagel seasoning and dill sprinkled on top!
I just love that I had that hummus for breakfast and I don’t have dragon breath all day because of it.
SOMEBODY KISS ME!!!
Since you have problems with garlic, you might consider replacing sriracha with Sambal Oelek. It is a “ground fresh chili paste” without garlic.