Jewish Penicillin

See this burger? It is COVERED in garlic. That is the brownish stuff on top of the meat. This is the meal my brother ate, last year at this time, and he STUNK for three days afterwards! It was AWFUL. We were visiting our parents, and had to share a room. I don't think any seed or parsley could have saved him (or me). If you love garlic like he loves garlic, you will love this recipe.

It is from my doctor, and is PERFECT for cold and flu season.

Garlic Chicken Soup

2 cans low-sodium chicken broth
1 head of garlic (about 15 cloves, crushed and peeled)
1 medium red onion, quartered
½ - 1 tsp. cayenne pepper
1 ½ tsp. minced parsley
1 ½ tsp. cilantro
1 tsp. basil
1 tsp mint leaves
1 Tbsp. lemon juice
½ tsp. grated ginger
Salt to taste

Spray Pam in a large saucepan and add onion, sauté for a few minutes. Add garlic and cook for another minute more. Add broth and seasonings. Bring to a boil, reduce heat and simmer uncovered for 20 minutes. Add lemon juice and salt to taste.

You may inhale the therapeutic fumes. Take 1 to 2 cupfuls everyday until you are well.

It is important to crush the garlic; this action activates the enzyme allinase which then works on the active ingredient allicin. Use fresh garlic and crush it yourself. Wait 10-15 minutes before cooking; this allows the allinase to work on the allicin. Crushed garlic is effective against bacteria, viruses and fungi. Worried about garlic breath? Chew Fennel or Anise seeds, or Parsley.

Also, you should get a FLU SHOT. And wash your hands (a lot!!!) Good luck and get lots of rest and "try" to stay stress-free.