Garlic: Gateway to Health

by Megan Blumenstein, Integrative Herbalist at HAALo
Owner of Blüm & Brü Broths and Blüm Botanicals

Behind the counter when recommending herbs to people at HAALo I often recommend the use of garlic for many ailments and health concerns. I LOVE garlic and find that it is very effective in the treatment of many issues. Throughout this past winter and spring we saw many cases of very persistent sore throats, nasal congestion, conjunctivitis, fevers and rashes. Some of these cases were bacterial and some were viral, or both. In many or all cases, garlic would have been a great option for resolving these ailments. Garlic can be ingested in raw form or in a pill form. My personal favorite pill form of garlic is made by the company “Allimax.” We carry this amazing product at HAALo! I was introduced to this product years ago when I could not get over a chronic sinus infection. I took Allimax and it was resolved.


Allium sativum is native to central and southwest Asia, with a history of human use for over 7,000 years. It has been a staple in the Mediterranean region, Europe, Asia and Africa for food and medicine. In North America the native species are Allium vineale (known as “wild garlic” or “crow garlic”) and Allium canadense, known as “meadow garlic” or “wild garlic” and “wild onion,” are common in fields. All species of Allium contain the active medicinal compound Allicin, but it is said that Allium sativum has the highest content. This is the species that we commonly find in grocery stores and that supplements are made from.

Allicin is the main biological active compound found in garlic that is responsible for garlic’s health benefits. When fresh garlic is cut or crushed, a sulphur compound, Alliin (alli-een) combines with an enzyme, Allinase and a chemical reaction starts.The first compound that is formed is allicin. Unfortunately Allicin generated from fresh garlic is very unstable and when processed, quickly changes into a series of other sulphur-containing compounds, known as Thiosulphinates.

The company that makes Allimax uses a process to extract the allicin and effectively stabilizes the compound. The Allicin is captured in a liquid from and then quickly and carefully dried. It is claimed that other garlic or allicin supplements don’t have the same technique and much of the allicin is lost in the processing. You can increase the health benefits you receive from garlic by letting it sit after you’ve chopped it or crushed it. If you give your chopped/crushed garlic time to sit it will give the alliinase enzymes in garlic an opportunity to work on behalf of your health. Much of the allicin is lost in cooking. I recommend adding chopped raw garlic to your food at the end of cooking. Plus it is very tasty!


So how exactly does garlic benefit us? Here are some amazing facts to consider:

  • Research has revealed that as allicin digests in your body, it produces sulfenic acid, a compound that reacts with dangerous free radicals faster than any other known compound.
  • Garlic is effective in killing antibiotic-resistant bacteria.  Scientists at the University of East London have shown that aqueous extracts of allicin are able to kill vast swathes of the so called “superbug” MRSA (Methicillin Resistant Staphylococcus Aureus).
  • Garlic may help improve your iron metabolism. That’s because the diallyl sulfides in garlic can help increase production of a protein called ferroportin. (Ferroportin is a protein that runs across the cell membrane, and it forms a passageway that allows stored iron to leave the cells and become available where it is needed.)
  • Garlic is a great source of selenium.  Selenium is a trace mineral that is important to human health.  It is an antioxidant and is important in the production of active thyroid hormone.  It is needed for the proper functioning of the immune system.  Selenium deficiency has been linked with adverse mood states and increase in cancer risk.  Garlic is considered a “seleniferous” plant, meaning that is can uptake selenium from the soil.
  • Garlic has been found to reduce risk for heart disease including heart attack and stroke.
  • Garlic helps normalize your cholesterol and blood pressure. It significantly lowers LDL cholesterol levels by blocking the liver from making too much  LDL cholesterol. It lowers blood pressure by dilating and expanding blood vessels. It also prevents blood clots.
  • It protects against many cancers including brain, lung and prostate cancer
  • Garlic has anti-inflammatory properties. It reduces risk of osteoarthritis. It reduces pain and other symptoms in people with rheumatoid arthritis.
  • One of the oldest uses of garlic, however, is as an antibiotic. Garlic kills a range of microbes, including viruses, bacteria, fungi, and parasites, and can be effective against such conditions as athlete’s foot, thrush (a fungal infection of the mouth), viral diarrhea, and the ulcer-causing bacteria Helicobacter pylori. Only fresh garlic or supplements that mimic it have these effects.

As you can see, garlic is such an amazing plant! It has so many health benefits. Allimax, the garlic product in our store, can be taken regularly for preventative benefits. One capsule a day will do the trick. For more acute conditions, the dosage is higher. Here is the dosage for some of the more common ailments.

  • For a sore throat, you can actually dissolve the capsules and gargle in addition to taking 3 capsules per day.
  • For ear infections take 4 capsules per day for one week.
  • For athlete’s foot, take 2-3 capsules per day as well as rub the powder between the toes.
  • For candida, take at least 3-6 capsules per day for 2-4 weeks.
  • And for colds and flu, take 1-2 capsules per day.
  • At first sign of infection, take 4-6 capsules for a period of one week. Relief should be felt within first 24 hours.

The list goes on. Use Allimax (or your own raw chopped garlic) for animal bites, parasites, cold sores, thrush, etc. You can dissolve the capsules into a carrier such as aloe vera gel or an oil to apply externally. It is a really excellent product to take traveling with you to prevent or treat traveler’s tummy.

This product is very safe for adults and children. Tests show that one can take hundreds of capsules without any detrimental effects. Dogs however don’t digest the high levels of sulphur in garlic, so it should not be used for your doggy friends.

So come on in to HAALo and get some!  I find garlic to be one of my most used plant allies in my household. It is been continually effective in resolving many of my family’s health issues. From tooth infections to strep. I encourage you all to give it a try!


meganMegan Blumenstein has a BA in Agroecology and is a certified herbalist. She has studied western herbalism and has completed her training in Integrative Herbalism, combining the traditions of Ayurvedic, Chinese and Western Herbalism.


Keep our Rivers Flowing: An Ayurvedic Approach to the Lymphatic System

by Monica Tomasi, Ayurvedic Practitioner and Herbalist

The Yuba River has a good healthy flow to it lately; it is such a great place to visit after a long hot day to cool down. In Ayurveda, our lymphatic system is referred to as rasa dhatu, meaning “the river of life.” Our lymphatic system acts very much like a river with a network of pathways where the lymph travels and it serves as one of the body’s main vessels of immunity.

The primary function of the lymphatic system is to shuttle away lymph throughout the body and the main lymph nodes are located in the armpits, groin, neck, belly and chest. Lymph is full of white blood cells which are like “Immune Warriors” and white blood cells tend to collect in the lymph nodes when we get sick. This is also known as an immune response, which may be coupled with symptoms such as pain, swelling or fever, and an increase of mucous to buffer inflammation.

When the rivers of our earth become polluted or stagnant, they can become smelly, slimy, toxic and become an unpleasant place to visit. Likewise, the lymph system relies on plenty of fluids to keep the lymph river flowing, along with bodily movement to channel the lymph throughout the body. Keeping the lymph rivers flowing is essential to balancing our immune system. Today I am going to talk about herbs that you can get from the local farmers market and at HAALo along with a few of my favorite herbal recipes to help heal the waters of your body.



The lymph is made up of primarily water element and when the water element or rasa becomes depleted, which can occur through dehydration or depletion of vital minerals or nutrients, it is considered a Vata imbalance.

If the lymph system is depleted, then the lymph nodes may feel firm to the touch like a tiny marble under your finger, which may be a warning sign of things to come if not worked with. Warm herbal compresses, daily self-massage with warm sesame oil, gua sha, moist steams or baths with Vata essential oils can be very helpful for working with Vata dryness.

Symptoms may include: Coldness, dryness, hard lymph nodes, anxiety and emaciation

Vata essential oils: Rose, clary sage, vetiver, helichrysum, jatamamsi

Fresh Herbs that reduce Vata are: Basil, coriander, dill, fennel, garlic, ginger, oregano, parsley, rosemary, sage, turmeric, licorice



When pitta is out of balance it manifests as warm and inflamed mucous membranes and can lead to an inflammatory immune response localizing in the lymph nodes. Pitta needs to be soothed and cooled, and the mucous membranes needs to be nurtured or else Pitta will ravage the body like a wildfire.

The cucumber juice recipe in this article is just the thing to cool excessive pitta, along with staying out of the sun during the hottest hours. Going to the Yuba River as the sun is descending in the sky is a perfect opportunity for you to relax and to cool off any excessive heat accumulated throughout the day.

Symptoms may include: Swollen glands, painful lymph nodes, skin rashes, heat illnesses and anger

Pitta essential oils: Rose, lavender, frankincense, helichrysum, ravensara

Fresh Herbs that reduce Pitta are: Coriander, fennel, mint, parsley, turmeric, cilantro, aloe vera



When Kapha becomes out of balance there may be systematic swelling that can localize in the lymph nodes. To the touch the lymph nodes may feel swollen and may also feel cool to the touch.

A Kapha imbalance doesn’t need nutritive tonics such as the former two doshas, but it does need warming spices, vigorous exercise, gua sha and body scrubbing. The recipe for a body scrub is just the thing to warm up Kapha and to get motivation and movement of this sluggish dosha.

Symptoms may include: Swelling, fluid in lymph nodes, excessive mucous production, cysts and lethargy

Kapha essential oils: Grapefruit, cypress, rosemary, juniper, fir

Fresh Herbs that reduce Kapha are: Basil, coriander, fennel, garlic, ginger, oregano, parsley, rosemary, sage, turmeric, chilies


Coconut Summer Salt Scrub

Prep time: 15 minutes


  • 1lb. Sea Salt (refined)
  • About 1/2 cup coconut oil
  • 20 drops essential oil (refer to lists for Dosha balancing)
  • Add a small handful of chopped fresh herbs, from Farmers Market or your garden (Optional, refer to herb lists for each Dosha)

Scrubs are used to move rasa and to add a luster and to beautify the skin. Using less oil creates more agitation of the tissues and more vigorous movement of the lymph. Always scrub vigorously, in circular movements around the joints and start from the peripheral parts of the body and move towards the heart.

A salt scrub can be done 1–2 times weekly before you shower or plunge yourself into the river.


Cucumber, Lime, Mint, Juice

Prep time: 15 minutes
Yield: Makes about 1 quart


  • 2 large cucumbers with peel, ends trimmed
  • Juice of 5 to 10 limes, depending on how juicy they are
  • A large handful of spearmint or mint leaves, from a Farmers Market or your garden
  • 1Tbs of rose powder for Pitta imbalance or 1Tbs of marshmallow root for Vata imbalance (we have these herbs at HAALo)
  • 1–2 soaked dates chopped
  • Approximately 1 cup of coconut water

Put first 3 ingredients in blender, and add enough water to fill 3/4 of blender. Hold the lid on the blender and purée until smooth. Place a mesh sieve over a bowl and pour the purée over it, extracting as much liquid as possible with a spoon.

Mix the herbal powder and the chopped dates into your elixir.

Roses are usually harvested before sunrise and they bring a cooling nature into your being, and marshmallow root helps lock in moisture on a cellular level.

Consider altering your internal climate with a cooling juice in the summertime. For people who have a ton of heat which can manifest in symptoms such as rashes, anger, hot flashes, inflammation and red hot skin, consider drinking this truly lovely and full-of-goodness, Pitta-reducing juice.

Monica-Tomasi-ayurveda-HAALoMonica Tomasi is an Herbalist, Certified Massage Therapist, Ayurvedic Practitioner and Mother from Northern California, who is dedicated towards sharing what has brought her fulfillment in life. Her love for healing modalities has taken her on a magnificent journey, and she finds herself happiest when she is learning or talking about Herbal Healing. Her highest calling is to use her Ayurvedic and Herbal knowledge, by making herbal formulas, guiding others into health and by having deep heart spaced connections with them.

Monica is taking steps towards a dream she’s had for a long time, which is to create a platform where she can find and connect with other Herb Nerds so they can share knowledge and “Nerd Out!” Monica shares her journey on her website and blog, and a podcast is on its way. She considers herself blessed because she is following her dharma – her purpose in life – and it brings her so much joy. What brings her even greater joy is sharing her journey with you.

The Allure of Cardamom

by Denise Reynolds
HAALo’s Enchantress of Spices

Cardamom is such a treat for the senses. From the pop of opening its pod with a mortar and pestle to its elusive taste, it draws you into its ancient mystery. Originating in India and important in the spice trade for several thousand years, cardamom only grows in tropical rainforests above 3000 feet. It is an essential ingredient in South Asian, Middle Eastern, and Scandinavian cooking.


photo of grinding cardamom by Juhan Sonin

How to describe its multifaceted scent and taste to someone unfamiliar with it? It’s exotic and ancient like old wooden temples still flecked with gold leaf, like citrus and rose and vanilla, like ginger and pepper and cloves. It smells of curiosity, and sensuality, and fascination. It tastes like the earth it grows close to and like the beauty of its orchid-like flower. I imagine the mosaic-floored and cloth-draped spice bazaars of old India with cardamom’s enveloping fragrance penetrating through the aroma of other spices. The scent delights me, wants to be savored, and brings pleasure before it has even touched my taste buds.


photo of cardamom pods by Maddie Hagedorn


In addition to its use in both savory and sweet dishes, cardamom has several medicinal benefits recognized by both Ayurvedic and Traditional Chinese Medicine. Like its cousin ginger, it’s known primarily for enhancing the appetite, assisting with digestion and stomach complaints, and is anti-inflammatory. It is also used for oral health, kidney support, to temper depression, and as an aphrodisiac, among other remedies. In addition, it has a high concentration of limonene, a flavanoid with antioxidant benefits.

In cooking, cardamom can be used in its whole pod form, as seeds, or as ground seeds. When you pop open a pod with the side of a knife or a mortar and pestle, only keep the pods/seeds that are a dark brown and black. Those that have turned to a tan color have lost the complexity of flavor and will leave only the camphorous notes behind.

For ground cardamom, it’s best to grind your own seeds or buy small amounts of fragrant smelling ground cardamom as its volatile essential oils easily evaporate and oxidize when exposed to air and light. If you purchase or grind your own powder, avoid storing it in plastic bags as the essential oils will react with the plastic, losing flavor and causing the bag to break down.

To use cardamom in cooking you can search for lots of recipes that highlight the Queen of Spices, but how might you incorporate its regular use with more ease?

  • Sprinkle the powder on buttered toast by itself or with cinnamon.
  • Sprinkle it in your coffee or tea along with cinnamon. Since much of it will sink to the bottom, if you have a milk frother, you can steam up some dairy or almond milk for your hot beverage and sprinkle it on top. This way you will be greeted with the taste and aroma in every sip.
  • Try adding cardamom powder to fruit salad with a little fresh lime and honey if needed.
  • Eating the seeds with bits of dark chocolate is a wonderfully simple and intensely flavored treat.
  • The next time you make rice or quinoa, add the seeds of 7–10 pods for a nice change of pace.

I love to use the whole pods in my Indian cooking for unexpected bursts of intense flavor. American cooking tends to be rather homogenous with every bite of a dish tasting the same, and I find I prefer to be surprised and delighted by using whole spices. Enjoy the recipe below using whole cardamom pods and indulge in the sensual pleasure of this delightful spice. HAALo carries cardamom as well as several of the other spices—check out the “Available at HAALo” list for this recipe below.


photo of cardamom by Steven Jackson

Spiced Basmati Rice
(serves 4 as a side dish)

  • 2 Tbsps olive or coconut oil
  • 2 tspns cumin seeds
  • 1 large onion chopped
  • 1 clove garlic finely chopped
  • 1 ¼ cups basmati rice, rinsed and drained
  • 1 rounded tspn of coriander seeds roasted in a skillet until fragrant,
    then ground in mortar and pestle, OR 1 tspn ground coriander
  • ¼ tspn dry mustard
  • Dash of cayenne or to taste
  • 1 cinnamon stick
  • ¼ cup sultanas (golden raisins)
  • 8 cardamom pods, split
  • 1 tsp ground turmeric
  • ¼ cup slivered almonds

Heat the oil and sauté the cumin seeds and onion on medium high until softened and starting to turn golden brown.

Turn heat to medium low, add garlic and sauté for 2 minutes without browning.

Add rice and 1 ¾ cups of water, coriander, mustard, cayenne, cinnamon stick, sultanas, cardamom pods, and turmeric. Cover and cook on low for 20 minutes.

Toast the almonds until lightly golden. Stir into the rice and serve.

Available at HAALo
Cardamom pods
Cayenne powder
Cumin seeds
Coriander seeds (or optional ground coriander)
Cinnamon Stick
Mustard Powder (or optional mustard seeds for grinding)
Turmeric powder

Mortar and pestle

Glass storage jars

Denise-Reynolds-HAALo-sqDenise Reynolds, HAALo’s Enchantress of Spices, is a culinary sensualist and founder of The Sensual Feast. She consults and teaches cooking workshops offering the opportunity to delight in the preparation, flavor, and deep nourishment of food as a gateway to pleasure and sensuality. Learn to experience the kitchen as sacred space and how, as we play in the kitchen, we have the opportunity to inspire our lives again and again with every meal.

Denise’s next class is “Cheesemaking in the Raw” on July 23. Check out her Facebook page The Sensual Feast for event details and watch this video for a little taste of her classes.