If you’re a vampire, you might have to stay away from garlic. This post would most certainly apply to you.
Me? Well, I’m not a vampire, but for a while you may have thought I was Buffy or something because I threw garlic in EVERYTHING. It was my go-to. I probably ate more garlic than I drank water. I put it on meat, on potatoes, on veggies, on rice, on pasta, on anything. So you can imagine my disbelief when garlic was added to my “allergen list.”
[Before you say, “if you ate it all the time how are you not dead?” let me remind you that just because I tested positive for it doesn’t mean I always have an averse reaction, and when I’m done with this cleanse – only ten more days of stage 1! – I may very well find that my reaction to garlic is tolerable].
Onions were added, too, and while I don’t always cook with fresh onions, I’d throw on onion powder roughly 70% of the time I’d do garlic. So a lot of times.
I’ve obviously totally reformed my cooking habits and I’m here to say you can cook without onion and garlic. There is an answer! Vampires unite! Ahoy! Exclamation!
Check out my dinner tonight, an amalgam of leftovers from the past couple of days.
In the back, we have millet and pinto beans in wine sauce. Next up, green and wax beans with cumin, turmeric, salt, and pepper (simply buy the packaged beans, stir fry in an oil of your choosing with the above spices until the beans are tender) and chicken with rosemary, thyme, and paprika (Add an oil of your choosing, rosemary, thyme, paprika, salt, and pepper to chicken, cook for about 30 minutes or until the juices flow clear [minus the paprika] on 400).
Delicious. Savory and spicy. Flavorful. And totally, 100% vampire-safe.