Garlic is an ingredient I tend to put in just about everything that I cook, even when it’s not listed in the ingredients. I do this because I absolutely love garlic. It makes everything taste better. I am also very liberal with it because I know that regular garlic consumption is good for me. If garlic isn’t a regular part of your life yet, let me convince you to make it your smelly companion.
Garlic contains manganese, vitamin B6, vitamin C, copper and selenium. It’s not a significant source of these vitamins and minerals, but it does help to boost the nutritional profile of your dish.
Garlic helps to support healthy digestion. It inhibits the growth of candida (a yeast you don’t want in excess in your digestive system) and promotes the growth of healthy bacteria in your intestines (Lactobacillus and Acidophilus). Garlic works also as an anti-microbial, meaning it inhibits the bad bacteria. For garlic to work as an anti-microbial, it needs to be taken raw and crushed.
Garlic is also great for your cardiovascular system. Garlic can help reduce your bad cholesterol (LDL) and raise your good cholesterol (HDL). It also has the ability to help lower your blood pressure (along with other dietary and lifestyle changes of course).
Garlic and onions are one of the top 5 sensitivities in individuals with gallbldder
and nursing mothers with colicky babies. Taken in higher doses, pregnant and individuals on anti-coagulants should be cautious and contact their health-care providers.
How to Roast Garlic:
- 1 bulb garlic
- 1 tsp oil
1) Preheat oven to 400 F.
2) Peel off the excess skin around the bulb so that you can see most of the individual cloves. Keep the bulb together.
3) Cut off the tips of the cloves so that each one is now exposed. It should look like this:
4) Place the bulb on tin foil. Drizzle the top of each clove with the oil, making sure that each clove top is covered in oil.
5) Wrap the bulb in foil, put it in an oven-safe dish, and place in the oven.
6) Roast garlic for 35-45 minutes until the cloves have a nice golden colour.
7) Let the garlic cool for about 10 minutes. After this time you can carefully squeeze the bottom of each clove to get the garlic clove out. Add to a recipe or even use it as a spread on toast, crackers, etc.