Certified Organic Garlic from Food To Live is a seasoning everyone can enjoy. It can deliciously enhance the flavor of vegetables, legumes, and meat. Garlic bread and garlic based garlic dressing are very delicious; it’s a favorite of millions of people across the world.
Our garlic is certified organic, keeps extremely well, and will allow you to show off your culinary talents by creating incredible dishes.
Is Organic Garlic Powder Good for You
Organic garlic powder, granules, and even fresh or dried cloves are all perfect for you. This plant is not only a delicious seasoning with a rich aroma. It’s also highly nutritious but low in calories. Organic garlic powder contains calcium, copper, iron, vitamin C, vitamin B6, selenium, and manganese.
There are some claims regarding the ability of garlic to help lower blood pressure. Scientists from different institutes investigate these effects at the moment and are very hopeful. Today you can buy some organic garlic supplements, but you’ll get all the same benefits (and often more as supplements aren’t FDA regulated) from consuming the plant or powder as a seasoning.
Unfortunately, organic garlic powder can be harmful to your pets. All plants of this family (garlic, onions, leeks, etc.) are toxic to dogs and cats, so don’t give any to your furry friends.
Ways to Enjoy Garlic Powder (Organic)
You can use Organic Garlic from Food To Live to make some very tasty:
Make some garlic oil and pour it onto your favorite bread dough before baking.
It would be perfect for sandwiches or as a dip.
Soften any vegan or animal-fat based butter and mix it with 1-2 teaspoons of organic garlic powder.
Combine the powder with any spices or just add to your favorite sauce recipes to experiment with flavors.
Just mix some powder with sea salt. However, using it instead of salt would be a more heart-friendly option as this will allow you to cut down on sodium.
In most cases, you’ll be able to substitute crushed or minced garlic in a recipe with organic garlic powder or granules. However, those products have a more potent flavor, so you’ll only need to use ¼ – 1/8 teaspoon for the same amount of fresh garlic.
Does Garlic Powder Go Bad
Organic garlic powder doesn’t go bad as long as it remains dry. Store it in the fridge and its shelf life will be near indefinite.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Garlic
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
STORAGE TIME: Store in a cool dry place for up to 12 months
Country of Origin: Egypt
Packaged in the same facility as Tree Nuts and Wheat, Pitted
Not available POST
Cream of broccoli soup (Vegan, GlutenFree)
2 tablespoons olive oil
1 ¼ cup onion (1 onion)
7 cloves garlic minced (1 tablespoon)
2 celery stalks, diced
1 tsp turmeric (optional)
7 cups broccoli florets
7 cups vegetable broth
1 ½ tsp salt to taste
¾ cup shelled toasted pistachios
¾ cup coconut cream
6 tablespoons nutritional yeast
1. In a pot heat olive oil over medium heat and add onions. Cook for a couple minutes until translucent and add garlic, celery and turmeric.
Cook for a couple more minutes until garlic is aromatic. Add broccoli and cook for a couple minutes until broccoli starts to turn a vibrant green.
2. Add vegetable broth, pistachios and salt to taste. Bring to a boil, reduce heat and simmer until broccoli is soft and cooked through (should only be a few minutes).
3. Puree soup with an immersion blender.
4. Add coconut milk and nutritional yeast, bring to a boil. Mix. Remove from heat and serve.
Recipe source: http://amp.gs/lIZQ
Salty Alkaline Kale Green Smoothie
¼ cup (60ml) filtered water
2 cups (360g) roughly chopped tomato
1 English cucumber, roughly chopped
1 cup (25g) curly kale leaves
1 medium avocado, pitted and peeled
2 medium limes, peeled and quartered
1 clove garlic, plus more to taste or garlic powder
1 ½ teaspoons Celtic sea salt, plus more to taste
½ teaspoon probiotic powder (optional)
1 cup (125g) ice cubes
1 teaspoon extra-virgin olive oil
1 teaspoon wheatgrass powder
½ Serrano chile, ribbed and seeded
Throw the water, tomato, and cucumber into the blender first, followed by the rest of the ingredients, including any boosters. Blast on high for 30 to 60 seconds until smooth and creamy. Tweak salt to taste.
Recipe Source: http://amp.gs/l8PL
Roasted New Potatoes with Asparagus
1 kg new potatoes (cut into quarters)
300 g asparagus (cut into 4 pieces)
3 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
Salt and pepper to taste
Preheat oven to 200C / 390F.
In a large roasting tin, add the potatoes, dried basil, dried oregano, garlic powder, salt, pepper, olive oil and toss to coat fully before roasting for 20 minutes.
After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 20 minutes.
Season with fresh parsley.
Serve and enjoy!
Easy vegan white bean burgers
1 cup cooked quinoa
1 cup white beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoons salt
1/4 cup salsa
1/4 cup + 2 tablespoons breadcrumbs, divided gluten free if necessary
Olive oil, for browning burgers
6 hamburger buns, gluten free if necessary
Optional toppings: lettuce, tomato, mayo (vegan), onion
Add all ingredients plus 1/4 cup of the bread crumbs to a food processor. Process for 45-60 seconds, until all ingredients are blended together, but still a little bit chunky. Transfer mixture to a medium sized bowl and refrigerate for about ten minutes. Remove from the refrigerator and stir in the remaining 2 tablespoons of bread crumbs. Form mixture into patties. You will get about 6 patties, depending on the size you make them. Line a large sheet pan with parchment paper and place black bean burgers on. Refrigerator for about 20 minutes.
Heat a large pan over medium heat and coat the bottom with olive oil. Cook the burgers for about 3-5 minutes on each side, until crisp and heated through. Top with your favorite burger toppings and enjoy!
Chickpea Nuggets 🍽️
1/2 cup panko or gluten-free breadcrumbs
1 cup boiled garbanzo beans or can garbanzo beans
1/2 cup oat flour
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 black pepper
Arrange a rack in the middle of the oven and heat to 375°F.
Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.
Drain the boiled chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add oat flour, chickpea water, garlic powder, salt and pepper. Pulse until crumbly.
Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.
Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.
Roasted butternut squash with smoked paprika & turmeric 🍟
Preheat oven to 375 degrees F.
Toss squash cubes with oil, paprika, salt, turmeric and garlic powder in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, and starting to brown in spots, 32 to 37 minutes.