This post has been sponsored by Wholesome. All thoughts and opinions are my own. Learn more here or buy now.
Happy New Year!
December came and went the same way it always does – FAST. Hello 2018! It’s so nice to make your acquaintance.
The holiday season always leaves me feeling less than my best. I’m tired, my skin is a mess, my pants barely fit, and I constantly feel like I’m coming down with something. As much as I love the parties, the cookies, and everything else that makes the month of December so special, I’m always eager to jump into a fresh, healthy routine come the new year.
My first order of business is detoxing my body from all the junk I’ve been overdosing on for the past month. I try my best to maintain a squeaky clean diet, and honey is always a staple in my clean-eating regimen. It’s loaded with enzymes and trace minerals that help rejuvenate my body, while adding just a hint of sweetness to some of my favorite foods.
Today I’m teaming up with Wholesome Organic Honey to bring you a simple recipe for garlic honey, something we always keep on hand during the winter months to help ward off colds, flus, and other illnesses. Honey has natural antimicrobial properties and is an excellent remedy for soothing coughs and sore throats, but when combined with raw garlic, it becomes even more powerful.
I used to be a huge proponent of local honey, but I recently learned that even the highest quality locally produced honey contains pesticides. In fact, you can’t even buy a USA-produced organic honey because there is so much chemically-grown agriculture here, and it’s practically impossible for domestic bees to avoid contact with any pesticides. Crazy, right?
Wholesome Organic Honey comes from protected hives located deep in the remote forests of Brazil. It’s pure, unadulterated honey that’s USDA certified Organic, Non-GMO Project verified, and Fair Trade. It has a deep, smooth flavor and is available in a 16oz squeeze bottle, as well as a raw and unfiltered honey available in both a squeeze bottle and jar. Find them in the baking aisle of your local grocery store and download a coupon here!
For this dead simple recipe, pieces of raw garlic get mixed into Wholesome Organic Honey to create a potent mixture that not only helps me feel better, it also tastes delicious. The garlic infuses the honey with flavor and also makes it quite liquidy. Over time, the garlic soaks up the honey and becomes almost candied. The texture becomes a bit chewy, and it’s bite is softened dramatically.
The second I start to feel even the tiniest tickle in my throat, I’ll take a tablespoon of the honey and pop a couple of the garlic cloves. Like magic, it soothes my sore throat and gets me back to feeling like myself again within 24 hours. I’m left with some pretty funky garlic breath, but it’s well worth it to not be bedridden with the sniffles all week. I happen to be a big garlic lover, so I really enjoy the taste.
I like it so much, in fact, that I use garlic honey all the time even when I’m not feeling under the weather. It’s wonderful in salad dressings and sauces, but my absolute favorite way to enjoy it is drizzled over pizza. It adds the most incredible contrast, creating this salty-sweet garlicky flavor explosion. Chaser and I especially love it on a pepperoni pizza with extra chili flakes.
This garlic honey is so simple to throw together, all it needs is a little time to allow the ingredients to meld. The longer it sits, the better it gets. The honey tastes more garlicky, while the garlic gets sweeter and more mellow. It also starts to ferment a bit, which I find adds even more flavor and immune-boosting properties.
I hope this potent, tasty concoction becomes a new staple in your home for wintertime and beyond. Learn more about Wholesome Organic Honey here, or buy some now! Find more Wholesome Organic recipes here, and click here for an amazing rebate offer.
Makes about 1 pint
- 1 large bulb or 2 smaller bulbs of garlic (organic or locally grown is best)
- 1 16 ounce bottle Wholesome Organic Honey
- Separate and peel each clove of garlic, then cut into halves or quarters depending on size. It’s important to cut each piece of garlic at least once so that they release their allicin. Add to a mason jar, then cover with honey. Stir, then cover the jar and let sit at room temperature for at least 48 hours or up to a week.
- The garlic will still be quite potent at this point, but it is ready to be used. The garlic will mellow out and become more “candied” as time goes on. Store in the refrigerator for up to one year.