If you’re lucky enough to have a neighbor/farm that grows an abundance of garlic to sell/share as I am, you know how truly lucky you are. Garlic from a store is just fine if there is not a farm nearby.
Garlic is one of those super foods we just shouldn’t live without. It is versatile, always available and it tastes incredibly good. I have not yet come across anyone who doesn’t like garlic; though I’m sure that one person is out there. The trick with garlic is to make sure everyone in your group/party has some!
Some health benefits of garlic include prevention of heart disease, high cholesterol, high blood pressure, some cancers, the common cold and boosting the immune system.
Garlic may help the metabolism of iron in the blood for use in the body.
Though studies are still early garlic may help regulate the number of fat cells that get formed in the body.
When using garlic you should let it sit for up to minutes before adding it to your dish in order to allow the release of its health benefits such as allicin and sulfur compounds.
Always keep garlic on hand for a quick healthy addition to any meal.
Ways to use fresh garlic:
Purée fresh garlic, canned garbanzo beans, olive oil and lemon juice to make quick and easy hummus dip.
Sauté steamed green vegetables with garlic, and fresh lemon juice.
Add garlic to sauces and soups.
Purée roasted garlic, cooked potatoes and olive oil together to make tasty garlic mashed potatoes. Season to taste.
Combine chopped garlic and olive oil for dipping bread or spread it over crusty bread halved lengthwise and broil until golden for fresh garlic bread.
Roasted Garlic Soup
4 heads garlic-cloves separated, unpeeled
1 large onion, peeled chopped
1 medium potato, peeled & chopped
4 cups vegetable or chicken broth
1/2 tsp. thyme or 1 tsp. fresh thyme
1/2 tsp. rosemary, finely crushed
8 cloves garlic, peeled
1 cup almond milk, soy milk or cow’s milk
Himalayan pink salt and freshly ground black pepper
Optional ingredients: pine nuts, pepitas, garlic infused olive oil or balsamic vinegar.
Heat oven to 350°F. Put un-peeled garlic cloves into a baking dish, drizzle with olive oil, sprinkle with salt and pepper & toss to coat. Cover dish tightly. Bake for 40 minutes. Remove from oven and allow to cool until safe to handle.
In a large saucepan combine about 2 tablespoons olive oil with onion and potato, saute for 5 minutes then add broth, herbs and remaining 8 cloves of garlic. Simmer over low heat 30 minutes.
Meanwhile slip the garlic cloves out of their skin and save in a small bowl. After soup has simmered for 30 minutes add roasted garlic cloves, milk and heat through.
Blend until smooth and creamy in a blender or with a handheld blender. Heat through.
Ladle into bowls.
Top with pine nuts, pepitas or a drizzle garlic infused olive oil or balsamic vinegar.