Garlic-lemon-ginger juice

Ingredients for 1 servings:

• 30 cloves garlic
• 5 lemon(s), organic
• 10 g ginger, fresh, net

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Brush the lemons thoroughly under hot water, trimming off the two ends of each lemon (they are dried on the radiator and then placed in a sugar or salt jar, where they impart a wonderful aroma to the sugar or salt). Cut the lemons, including the peel, into small cubes and place them in a tall container. Peel and roughly dice the garlic and add it to the lemons. Repeat with the ginger. Purée everything thoroughly with a hand blender; the finer the mixture, the better. Transfer the mixture to a saucepan, add 1 liter of water, stir well, and bring to a boil. Turn off the heat and let the pan cool on the stovetop for about 30 minutes. Strain through a fine-mesh sieve into a suitable bowl, pressing the mixture vigorously with a spoon. This creates a “juice with fruit pieces,” so to speak, but that’s precisely what makes this drink so valuable. Then transfer to a bottle and store in the refrigerator. A very healthy juice. It’s supposed to be a preventative measure against vascular plaque buildup, if what I’ve read is true. The lemons mean it doesn’t taste disgustingly like garlic, but rather a fresh, lemony taste. You don’t smell of garlic either; this combination is odorless. You’re supposed to drink one liqueur glass (2 cl) before or after your main meal of the day for three weeks. After these three weeks, there’s a one-week break. Then another three weeks as described above, which would be the end of the treatment. This treatment is recommended twice a year, in spring and fall.