How to Make A Garlic Elixir

  1. Use anywhere from half a bulb of garlic to two full bulbs of garlic, depending on size of the bulb.
  2. Peel off the garlic cloves and throw them into a blender
  3. Add a small amount of liquid, depending on whether you want it to be more of a pudding, or a soup. Water, sauerkraut juice, apple cider vinegar, coconut vinegar, lemon juice and/or olive oil can be used.
  4. Add the main buffering ingredient. This is going to be the food that allows you to eat large amounts of garlic without losing consciousness. You can use any or all of the following:
    1. chia seeds
    2. hemp seeds
    3. kelp
    4. miso
    5. cooked quinoa or wild rice
    6. soaked buckwheat
    7. chlorella
    8. small amount of brazil nuts
    9. slippery elm bark
    10. psyllium husk
    11. sauerkraut
    12. Wild capers
  5. (Optional) Add a fat or an oil to further buffer the garlic. The following can be used:
    1. Ghee
    2. Coconut oil
    3. Raw egg yolks
    4. Red palm oil
    5. Olive oil
  6. Add other medicinal foods and spices, such as:
    1. onions, anywhere from a full onion to six onions, depending on the size of the onion
    2. lemons
    3. ginger
    4. cayenne pepper
    5. turmeric
    6. cardamom
    7. cloves
    8. black pepper
  7. Add sea salt to taste
  8. Blend!
  9. Eat out of the blender, or pour into a bowl.
Share on facebook
Share on email
Share on twitter
Share on linkedin
Share on pinterest

1 thought on “How to Make A Garlic Elixir”

  1. Just tried my first elixir with added raw egg yolks. I’ve had a few before now with garlic, ginger, turmeric, hemp seeds, coconut oil, and ACV, with no problem. Unfortunately, this one came right back up. Maybe I added a bit too much ginger; it was incredibly spicy. haha Trial and error.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.