GARLIC – THE WONDER ROOT

I love garlic…like really, really love garlic. So does Todd. I think we over garlic everything. If it calls for a clove or 2, I might added 3 or 4. It’s just one of those things that makes food delicious and nutritious.

I met a garlic farmer, “Tony’s Garlic” (Wonder if he’s Italian? :), at the farmer’s market recently and he handed me several bunches of bulbs for free with my purchase exclaiming that it was the end of the season and he was handing some out since he had so much left over from this crop. Well, I’m not the kind of vampire that turns garlic away. I knew we could consume a lot by making things like garlic chicken, garlic sauce, garlic bread, etc. but did you know you can slice it in a garlic slicer and store in the freezer for later use? That has been my go to instead of granulated garlic. Use it just like you would the powder, in sauces and sautes. Plus, it’s a whole food. Frozen works just like fresh except it’s much softer when it thaws, though you can chop it frozen. Just keep in mind it will be more water and less dense but the flavor and fiber is still there.

In addition warding off vampires, garlic can keep mean people away too (haha) as well as nasty things like cancer due to it’s antibiotic properties. Garlic combats
allergies, reduces cholesterol AND can assist in insulin production for people with Diabetes, which helps everyone with weight loss. In addition to that, this little herb can help lower your blood pressure.

The “real” reason we love garlic is the flavor. If you don’t like garlic, I don’t think I can have you over for dinner. No Mexican, no Indian, no Italian… let’s face it, garlic is a staple just like onion in FOOD. So if you eat, and want to live a long life, add a little more garlic into your diet.

Eat it proud, eat it plentifully…maybe just carry mints with you 😉

Here’s to a kiss with garlic breath,

 

 

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