One of the world’s oldest and best loved seasonings is also one the most well known foods for lowering blood pressure. The sulfur compounds in garlic help keep blood vessels open, aiding in steady blood flow.

Roasted garlic spread has a rich and mellow flavor that will inspire dozens of uses. Just to name a few: stir it into soups and stews, add it to a basic oil and vinegar dressing, or give an extra kick to any homemade or prepared pasta sauce.


    • 3 large whole heads garlic
    • 1/3 cup olive oil
    • 1 tablespoon minced fresh oregano
    • 1 teaspoon minced fresh rosemary
    • Freshly ground black pepper
    • Whole wheat baguette slices



Preheat oven to 425°F. Gently peel off the papery, most outer layer of each head of garlic. Cut about 1-inch from the top of each head, leaving individual cloves intact within the head. Place the heads into a small baking dish that has been lined with aluminum foil. Pour olive oil evenly
over the heads and sprinkle evenly with the oregano and rosemary. Cover dish with aluminum foil. Bake 50 to 60 minutes or until the cloves are golden brown and soft when pierced with the tip of a knife. Remove from oven; remove foil and let garlic heads cool until they can be easily
handled. Using a small spoon, remove the softened cloves to a small bowl. Pour any olive oil mixture from the baking dish into the bowl and gently mash the cloves. Season with pepper.
To serve, spread on bread slices.

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