I added extra garlic — thinly sliced about half a head and then plunked a whole head of garlic into the pot as well, with only the
very tops of the cloves sliced off.
Cut
the tops of cloves hiding on the side.
Cut the top off your garlic head so
the tops of the cloves are exposed.
Trim off the top 1/4 inch of the garlic with a sharp knife, slicing to reveal
the tops of the cloves.
Cut the very top of the head off so that
the tops of the cloves are exposed.
Place each garlic head in the middle of a piece of aluminum foil and cut off about 1/4 inch from the top of each bulb, exposing
the top of the cloves, drizzle with 1/2 - 1 tablespoon olive oil and fold foil around the garlic.
Cut the top off of garlic bulb, so that
the tops of cloves are exposed.
Cut the top off of a head of garlic to expose
the tops of cloves.
Cut the top off of the head of garlic so
the top of the cloves are exposed.
Slice the top pointed end off a whole head of garlic to expose
the tops of the cloves.
Drizzle the top of the garlic cloves with a tiny bit of olive oil (it's optional but recommended) and wrap the garlic in a piece of kitchen foil so that
the tops of the cloves are protected from getting burnt.
Cut top 1/2» off garlic bulb so that
tops of cloves are exposed.
Slice about 1/4» off the top of the garlic head, exposing
the tops of the cloves.
Note: No need to apply Moringa Balance Elixir on
top of the Clove, since it will make the blend less effective.