Embracing a Healthy Family: Garlic Gold Review: Great Mother's Day Gift

Garlic Gold Review: Great Mother's Day Gift




Doesn't the sound of hand crafted, artisanal and gourmet sound too good to pass up?  Garlic Gold all started at an organic ranch nestled in California's Ojai Valley.  I love garlic and I love organic products so this opportunity to review and giveaway a bottle of Garlic Gold Oil was golden (I couldn't resist).  Garlic Gold doesn't stop at oil as you can see from the picture above, they have many products:

  • Toasted crunchy organic garlic mixed with organic extra-virgin olive oil. Stir and drizzle on steamed vegetables, bread, salad, meats and fish for a gourmet garlic experience!
  • Garlic-infused organic extra-virgin olive oil.
  • A variety of nuggets - use as a condiment to spice up any dish.
  • Garlic Gold Vinaigrettes


I sampled the Garlic Gold Oil which is garlic-infused organic extra-virgin olive oil.  They even guarantee it and it's certified organic.  It has a light garlic taste coupled with a great use for sauteeing or frying food to give it a rich flavor to compliment your food.  I usually cook potatoes in butter but I really enjoyed the taste and flavor that Garlic Gold gave them.  I also felt better using extra-virgin olive oil over butter since it's healthier.  I can't wait to try it in a stir fry to see how it picks up the flavor.  The tasty nuggets were amazing on baked potatoes.  I definitely love it and so did my family.  

Garlic Gold even offers recipes here. This one is a must try:

Garlic Gold® Marinated Vegetable Sandwiches

Ingredients:
  • 4 ounces soft tofu
  • ¼ cup Garlic Gold® (nuggets in oil)
  • 2-4 Tablespoons white miso paste (to taste)
  • 6 Tablespoons aged balsamic vinegar
  • 6 Tablespoons Garlic Gold® Oil
  • 1 medium sized red onion, cut into thin slices
  • 4 medium zucchini, cut lengthwise into ½ inch long slices
  • 4 medium tomatoes, cut into ½ inch slices
  • Sea Salt
  • 1 cup fresh basil leaves, torn
  • 2 avocado’s, thinly sliced
  • 8 slices wheat free gluten free bread
  • Additional Garlic Gold® Italian Herb Nuggets for garnishing
At least 3 hours before, place sliced zucchini on bottom of a large colander; sprinkle liberally with sea salt. Carefully layer tomato slices over that; sprinkle again liberally with sea salt. For the last layer, add the red onion slices and sprinkle liberally again with sea salt. Take a bowl that is slightly smaller than the colander and fill it ¾ of the way full of water. Place bowl on top of salted vegetables in colander to weigh down and draw out excess moisture; leave in sink or other place to drain for at least 3 up to 8 hours.
Meanwhile, combine the first 3 ingredients in food processor to make the spread; adjust miso to taste.

After 3 to 8 hours, rinse the salt off the vegetables in colander, being careful not to break up tomato slices. Blot well with paper towels and place salted vegetables in a medium sized Tupperware-type container. Combine the balsamic vinegar and Garlic Gold® Oil and pour over vegetables. Allow the vegetables to marinade at least 2 hours, preferably up to 8 hours to develop flavors fully. These will keep up to 5 days in the refrigerator if you wish to make them ahead of time.
Assemble sandwiches in the following order: spread on the bread, marinated vegetables, avocado slices, fresh basil leaves, Garlic Gold® Italian Herb Nuggets.
Serves 4
Helpful Hints:
  • Make these ahead of time; they will keep up to 5 days in the refrigerator; yes, the avocado will discolor slightly, but they will still taste awesome!
  • Allow the sandwich to sit, wrapped in plastic wrap, for at least 2 hours before serving to soften up the wheat free gluten free bread and make it taste better.
  • Use your favorite vegetarian mayonnaise instead of making the spread.
  • Think of this like you would a crock pot recipe; you need to make it well ahead of time but it does not take that much work.
  • Substitute cucumbers for the zucchini, feel free to mix and match with your favorite vegetables.
  • Do not skip the salting process or you will have a pool of watery, flavorless vegetables very shortly after marinating.
  • Don’t have fresh basil leaves or avocado? Feel free to leave them out.



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