TIBETAN GARLIC CURE

Tibetan garlic cure recipe that i use, is one ancient recipe for Chinese homeopathic remedy.

As i read about it on Internet it was found in 1971. in ruins of the Tibetan monasteries, and it was written on clay tables. It was translated to all major languages ​​of the world.



Recipe for Tibetan garlic cure was found by UNESCO expedition. It is assumed that this recipe was recorded approximately two to three thousand years BC.

Photo by: modomatic

I like the smell of fresh garlic while eating meat or fish, and the fact that it's very healthy. But, as i have dyspepsia (slow and bad digestion) i can't eat it. So i decided to try with Tibetan garlic cure to see if I'll have same symptoms of dyspepsia as i have them while eating raw or cooked garlic. 
After one month of using Tibetan garlic cure, i can say that it doesn't produce none of the dyspepsia symptoms i usually have, and the best of all, it doesn't leave that awful smell, so no one can know that you use garlic.

Tibetan garlic cure recipe is this:

• clean and rinse 350 grams (12 ounces) of garlic (organic one),
• mash it well in a mortar with pestle made of wood or clay, or if you don't have mortar, chop it in small pieces,
• put the mixture of mashed garlic and 3 ounces of alcohol (90%) in one tightly closed container (jar),
• keep it like that for 10 days in cool place,
• after 10 days, strain the tincture of garlic trough a fine sloth and squeeze the rest. 

In two or three days, after you prepared the Tibetan garlic cure, you can begin the therapy, taking that tincture with 1/2 cup of  milk that is at room temperature, according to the scheme that is in following text.


TIBETAN GARLIC CURE SCHEME: -after each meal you have during the day, drink the milk in which u dropped the amount of garlic cure drops by following the scheme given in the next table. After reaching the amount of 25 drops per meal, continue with that amount of drops per meal until you finish whole tincture. You can use that cure again after 2-5 years!
CHEERS!

DAYS	Breakfast	Lunch	Dinner
1.	1 drop	2 drops	3 drops
2.	4 drops	5	6
3.	7	8	9
4.	10	11	12
5.	13	14	15
6.	15	14	13
7.	12	11	10
8.	9	8	7
9.	6	5	4
10.	3	2	1
11.	25 drops	25	25

BORSCHT RECIPE

Borscht is thick soup that comes from Ukraine. 

It's well known as very healthy soup that refreshes body and gives strength during cold winter days.

Photo by: Berloga

There are lot of different recipes how to prepare borscht soup, but in all of them the main ingredient is beetroot.

Photo by: Klearchos Kapoutsis

The other ingredients that are commonly used to prepare borscht soup are beef, carrots, parsley root, celery root, onions, bay leaf, cabbage, potatoes, lemon, chopped tomatoes, sugar, dried dill, garlic, sour cream, chopped parsley, salt and pepper.

BORSCHT RECIPE:

• Put about 1 pound of beef in one pot and pour some water (until water level is just over meat),
• also put one carrot, parsley and celery roots, one onion (everything chopped),  
• two spoons of salt, two spoons of pepper, one bay leaf ,
• when water boils, turn the heat down
• after 1 hour take meat and vegetables out of soup and chop the meat in small slices.

• In that soup, then put another onion, cabbage and potato (everything copped) and cook that until potato gets soft,
• During that in one pan fry some sliced onion, beetroot and carrot with some lemon juice(half a lemon),
• add one cup of soup in the pan from the soup pot
• add chopped tomato, some salt, pepper and little spoon of sugar to pan
• proceed with cooking in pan until all vegetables becomes soft.

• When all vegetables from pan and pot are done, mix all together in pot by putting back sliced meat and some garlic, and let it boil again, and then remove from heat.
• Let it rest for some time (10 minutes)

• Serve in a deep plate by adding one spoon of sour cream sprinkled with parsley. 

The borscht recipe that i posted above is for 4 persons.

Enjoy the winter days and stay healthy and strong !
Bon appetite and CHEERS! :)