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Featured Recipe

The Garlic Shooter

Let's get this straight, WE are not doctors. Good. I'm glad we got that out of the way. This is cold and flu season. Garlic is a natural antibiotic. When you smash, chop or chew raw garlic, two sulfur compounds mix to create a wonderful healing concoction called allician. (You can get all the really technical stuff HERE.)

If you feel the crud is coming on do the following simple recipe a couple of times a day and make it go away pretty quickly. Also DON'T wait for the crud to come upon you. Use this as a preventative two our three times a week to keep those bugs from grabbing hold of that beautiful immune system you have.


Be sure an share this with you friend and family. We care about you all or ya'll depending where you are coming from.

- Ingredients -

1 clove of fresh Garlic

2 ounces of a liquid of your choice, Water with a squeeze of lemon, Orange juice, Lemon juice etc.

- Directions -

It's really simple and fast so no excuses for not trying this. Just chop the Garlic clove up really fine. Let the chopped garlic rest for about 15 minutes to let the allician reach it's perfect potency. Place the chopped garlic in a small 6 oz.ish glass. Add the liquid. Swirl it around until you see the garlic create a little tornado in the glass. Then, toast to your health and shoot it right down your throat. That's it.

Be sure to use the right amount of liquid for you to just shoot it down. That way you are not chewing the garlic or having to do it in two shots. That way the oils will not stick to your teeth and gums and you'll feel that nice warm feeling as it free falls right down to you belly. Mmmmmmm.

You'll feel that nice little warm feeling in you body and the garlic, with all it's allician is on its way to helping you feel better.

This as a family cure that's been around for centuries. Try it. Share it with your friends and family. An easy way to feel better.

The Garlic Guru's


Cesar Salad Recipe

This is NOT for Wimps! Hang on to your nose

Tom Reed aka. The Garlic Guru is a creator of fun and food. One of Toms recipes is the Garlic Guru's Cesar Salad. You are going to lock this one down as a staple. Your friends and family will ask for it over and over. YOU will be remembered as the one that makes that amazing, Garlicy Cesar Salad.

Tom left this World a short time ago. He is missed more than I can say, so today, you all will be able to share in his legacy.


Just click on the link below. The eight ingredients are simple and fresh. It's untraditional, yet you will make it a tradition. You will build it with pride. Fast & easy, in and out of the kitchen stuff. Enjoy!

Use with Caution - You may wake up with a mouth that smells like a dirty tennis shoe.

Caesar's Salad - Garlic Guru Style!

- ingredients -

1 1/2 heads of Romaine Lettuce
20 to 30 cloves of fresh garlic
1/2 to 1 cup extra virgin olive oil
1 tbs. of sweet & spicy mustard
the juice of 2 lemons
1 tin of anchovies
1 1/2 cups of Parmigiano Reggiano cheese
1/4 tsp. of fresh cracked pepper

- directions -

Prepare to make your dressing by cleaning and mincing your garlic. Not too small and not too large here. I have found that putting the cloves into a small food possessor and running it for a few seconds works best. Drain and chop the anchovies. Grate your cheese.

In a bowl, put in olive oil, mustard and lemon juice. Whip until smooth. Then add garlic, anchovies, pepper and 1 cup of the cheese. Stir until blended.

Wash and dry the lettuce. Cut or tear the lettuce into 1 inch wide strips. Place lettuce into a large bowl and add 2/3 of the dressing and toss until the lettuce is coated. Add more dressing if you want.

Sprinkle the remaining cheese on the top. Serve immediately. 

If you have some dressing left over use it within 24 hours to get the most benefit from all that fresh garlic. I have used the dressing to cook shrimp and chicken.

This is one of the most flavorful salads that you will ever serve your family. It will make your breath stink, and as Martha says, "It's a good thing..."

Watch the Video Below

Video Length: 1min. 19sec.

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