Roasted Garlic & Honey Immunity Tonic

By Muhammad Faizan

Roasted Garlic & Honey Immunity Tonic (Food Recipe)

A flavorful kitchen recipe—not a medical treatment

Description

This roasted garlic & honey tonic is a simple, natural kitchen preparation made by blending soft roasted garlic with raw honey. It’s commonly used as a food tonic for its warm flavor and natural antioxidant properties. You can spread it on toast, mix it into tea, or enjoy it as a sweet-savory condiment.

Ingredients

  • 2 whole garlic bulbs

  • ½ cup raw honey

  • 1 tbsp lemon juice (optional)

  • 1 tbsp olive oil

  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C).

  2. Slice the top off each garlic bulb to expose the cloves.

  3. Drizzle with olive oil and a pinch of salt.

  4. Wrap each bulb in foil and roast for 35–40 minutes until soft and golden.

  5. Let cool, then squeeze the roasted garlic out of the skins into a bowl.

  6. Mash the garlic until smooth.

  7. Add honey (and lemon juice if desired), stirring until fully combined.

  8. Store in a clean jar in the refrigerator for up to 2 weeks.

Servings

Makes 1 jar (about 10 servings).

Nutritional Info (per serving, approx.)

  • Calories: 55

  • Carbs: 12 g

  • Fat: 1 g

  • Protein: 0.5 g

  • Fiber: 0.3 g

(Values are approximate and vary based on specific ingredients.)

Benefits (Food-Based, Not Medical Claims)

  • Garlic contains antioxidants that support general health.

  • Honey provides natural sweetness and antimicrobial properties in lab settings.

  • Roasting garlic makes it sweeter, easier to digest, and great for cooking.

  • Can be used as a flavorful addition to savory dishes, sauces, soups, and teas.

Q & A

Q: Can this cure infections or diseases?

A: No. Garlic and honey may have natural antimicrobial properties in laboratory settings, but this mixture is not a treatment or cure for infections, illnesses, or cancer.

Q: How should I use it?

Spread it on toast, mix into warm (not hot) tea, drizzle on roasted vegetables, or use as a condiment.

Q: Can I eat it raw instead of roasted?

Yes. Raw garlic is stronger in flavor and more pungent—some people prefer the milder roasted version.

Q: How long can I store it?

Up to 2 weeks refrigerated in a sealed jar.

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