Lebanese Garlic Sauce

First Do No Harm

Lebanese Garlic Sauce (thick)

Ingredients (all organic if possible)
Note: Below this version is a "measured" version with some hints on how to make this better.

3 heads garlic (peeled)
1 tablespoon Celtic Sea Salt
⅓ cup fresh lemon juice
Extra Virgin Olive Oil - Macadamia Nut Oil

Peel your garlic and place inside your blender. Add the salt and lemon juice.

NOTE: sometimes the garlic is so powerful it can burn your tongue. The secret to bringing down the temp is to blend up the garlic first with the lemon and let sit a while, however, you'll forget how much oil to add, since the instructions tell you to add it just up to the top garlic cloves. I like to keep just half the garlic cloves submerged. So, you are going to have to mark the blender at the point you want to add the oil before you blend up the garlic cloves. Or see below for the Measured Version.

Now add the olive oil till it's just below the tops of the garlic cloves (where they were before you blended them with the lemon).

Now here is the tough part.

Start blending on high. Use a spatula to keep the "mass" off the sides and blending. Then, you are going to add about 2 to 3 tablespoons of your oil very, VERY, slowly.

You will drip it into the mixture and watch it turn solid. Slowly, drip the oil in. It will take, and this is only because nobody ever measured while making this, between two and three tablespoons.

The person who gave me this recipe said he likes it so thick that a spoon will stand up in it.

Measured Version

1 Cup and a quarter peeled garlic
1 Cup oil (try the MCT Oil)
1 Tablespoon Celtic Sea Salt
⅓ to ½ Cup Lemon Juice

The more lemon juice the less "sting" your garlic will have. Additionally, after you blend the garlic with the salt and lemon juice, you can let it sit a bit before adding the oil. This too will take some of the sting out.

And your MCT oils don't hang on your hips. They actually stimulate fat burning.

Remember to pour the oil in slowly while blending on high. You can even turn off the blender to scrape down the sides with a spatula.

This recipe is perfect for steaks and shish kabobs. I realize the world wants you to quit eating red meat, but red meat is not the problem. The problem is how our cattle are raised with feed they were never meant to consume, and chemicals ranging from herbicides and pesticides to antibiotics. My advice? Grass fed beef raised on no chemicals.

And the garlic in here is just super powerful. Is there an herb that has more healthy benefits than garlic? Here are a list of its properties:

1. Insecticidal—kills insects.

2. Parasiticidal—eliminates parasites.

3. Antibacterial—a wide spectrum antibiotic that doesn't kill the good bacteria.

4. Antifungal—eliminates fungal growth.

5. Antitumor—eliminates various tumors.

6. Hypoglycemic—lowers sugar levels in the blood.

7. Hypolipidemic—lowers harmful fat levels in the blood.

8. Antiatherosclerotic—eliminates clogging of the arteries and plaque buildup, lowering cholesterol and triglyceride levels.

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