New Year New You with Healthy Black Gold Garlic

Friday 26th, January 2018 / 10:40 Written by
New Year New You with Healthy Black Gold Garlic

New Year New You so Incorporate a Healthy Diet into Your Life with Black Gold Garlic

January starts a New Year New You mindset and it’s the best time of year to incorporate Black Gold Garlic into a healthy diet, especially with flu and cold season in full swing. With the exceptional health benefits and through-the-roof antioxidants, this tasty vegan product makes a perfect addition to any dish, or even taken as a daily supplement.

 New Year New You
Texas-based cookbook author, Ramona Werst, shares her delicious Baby Kale Salad recipe with us, which will be featured in her upcoming cookbook, Black Gold Garlic Recipes by Ramona. To learn more about her, click here.

Baby Kale Salad Recipe
by Ramona Werst
Serves 4
New Year New You

IngredientsJuice of 1/2 fresh Lemon

1 small Shallot, finely minced

1 tablespoon Honey

1/2 teaspoon Black Gold Garlic Sea Salt

1/2 teaspoon Red Pepper Flakes

2 bunches fresh Baby Kale, stems removed and torn into bite size pieces

1/8 cup Extra Virgin Olive Oil

1/3 cup Toasted Sliced Almonds

6 Dates, pitted and minced

1 whole head Black Gold Garlic, peeled and minced

1/2 cup Parmesan Cheese, finely grated


In a large bowl, whisk lemon juice, shallot, honey, Black Gold Garlic Sea Salt and red pepper flakes. Allow to sit at room temperature for at least 30 minutes or longer.

Remove baby kale from refrigerator when ready to serve. Place in the bowl.

Drizzle the olive oil over the salad and, using your hands, massage the baby kale and mix with the honey mixture. As you are massaging the oil and honey mixture into the baby kale, make sure you are using some pressure, but not too much pressure. This will darken the color of the baby kale, but you don’t want to bruise it.

Place a large handful of the salad onto a plate. If there is any of the honey mixture left, add to the salad. Sprinkle with dates, Black Gold Garlic and almonds. Finally, sprinkle the Parmesan cheese on top of the salad and voila!

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Stephen Paprocki, Owner

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