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Tag: garlic

Natural Wart Removal Remedy

It’s funny to me that my post on removing plantar warts with apple cider vinegar is consistently one of my most visited and commented upon posts. I love that so many have offered their own wart removal advice in the comments! The post has really become a great resource page because of all the input.

Sliced garlic.

It would seem that a lot of people are searching for natural wart removal solutions, probably after having found no lasting relief from following conventional therapies of freezing them with liquid nitrogen or burning them off with acid, like Compound W. Both of these options are painful, can leave scars, and don’t guarantee that the wart won’t return.

In previous posts, I’ve explored using apple cider vinegar and duct tape, and salicylic acid to remove warts, but I just saw this post by Dr. Ben Kim on using raw garlic and athletic tape for wart removal. Apparently, this method works on all kinds of warts, including plantar warts.

In a nutshell, each night before bed, clean your hands and slice a clove of raw garlic. Rub the released garlic juice onto and around the periphery of the wart until it is covered. Then, affix a fresh slice of raw garlic onto the wart using athletic tape. Ensure that the slice of garlic is large enough to cover the wart, even if it slips around somewhat while you sleep. Remove the tape and garlic in the morning and expose the wart to air during the day.

I have not tried this wart remedy myself, but if you do, please leave a comment below and tell us how it went!

Roasted Eggplant Soup with Beans and Spinach

roasted eggplant soup with beans and spinach
Roasted Eggplant Soup with Beans and Spinach

With my son on a multi-day field trip with his class, I wanted to take advantage of his absence and eat some of the foods I don’t get to prepare anymore since we learned of his food sensitivities and put him on a customized anti-inflammatory diet.

One vegetable that I miss is eggplant, so last night we enjoyed a delicious roasted eggplant soup on a chilly fall evening.

[print-me target=”.recipe”]

Roasted Eggplant Soup with Beans and Spinach

  • 1 large eggplant, washed
  • Olive oil
  • 1 large onion, sliced
  • 3-4 cloves of garlic, smashed or chopped
  • 16 oz. vegetable broth or water
  • 2 tsp. Chat Masala spice mix*
  • Sea salt, black pepper to taste
  • 1 14-oz can of Great Northern Beans, Cannalini Beans, Lentils, or other beans, rinsed in clear water
  • 1/2 bunch spinach, washed and roughly cut

Slice the eggplant in half long-ways. Rub the cut sides with olive oil and place, cut-side down, in a baking dish coated with olive oil. Roast at 375 degrees F for about 20 minutes, or until the eggplant is soft when squeezed.

In a soup pot, saute onions and garlic in olive oil until soft. Add the eggplant, skin included if not too crispy. Add the vegetable broth and water, if needed, and blend using an immersion blender until vegetables are pureed into a liquid. Season with sea salt, black pepper, and Chat Masala spice mix. Add beans and spinach and heat until warmed. Serve.

*I picked up this the Chat Masala spic mix at the Savory Spice Shop, where they were serving it sprinkled on watermelon slices (surprisingly addictive!). It’s an interesting combination of spicy, sweet, and sour flavors: mango powder, sea salt, cumin, black pepper, ajowan, guajillo chiles, peppermint, garlic onion, and citric acid. As a substitute, you might use Garam Masala, which is much more easily available, curry, or red chile powder.