My name is Amber.
And I'm a garliholic.
Okay, got that out there. I'm a true garlic lover. I love garlic like my sweet husband loves chocolate, and that's saying something! The words crave and satisfy come to mind.
Let me give you an example.
If given the choice between a jar of chocolate covered nuts and a jar of marinated garlic cloves...fuggedaboutit! Pass me the stinking rose please.
Think I've made my point here.
What makes garlic so powerful anyway? So health-full...so immune boosting? Well, if you lu-uv garlic like me and eat it all the time, there are a few things you should know.
Garlic's powerful anti-fungal, anti-viral and anti-biotic properties are found in the sulfur compound: Allicin.
Allicin is released from garlic when cut, chopped, crushed, etc.
Allicin immediately starts to break down after it's produced. Heat causes additional breakdown and microwaving garlic completely eliminates allicin.
To receive the health-full benefits garlic has to offer, add raw chopped garlic to cooked food and mix well. This method protects the fragile allicin by reducing contact with direct heat, and may even slightly decrease the spiciness.
(Ahem...body odor and bad breath do not count as cautions in my opinion).
*Garlic may interact with some prescription medications. For example, take great caution in consuming large amounts of garlic if taking prescription blood thinners. Please consult your doctor or holistic practitioner before taking garlic supplements or eating garlic on a daily basis.
*Believe it or not, garlic allergies do exist (oh boy, I would take my peanut allergy over a garlic allergy any day).
Symptoms may include: skin rashes, mild fever, nausea, vomiting and headaches. Consult your doctor or holistic practitioner if you suspect a garlic allergy.
*Garlic can irritate your digestive tract and cause some disruption in digestive function. One key symptom is nausea. Other symptoms may include loose stools or diarrhea, even vomiting if you consume too much.
I eat raw garlic when I feel a cold coming on and consume in small amounts until I start to feel better. However, I also eat roasted garlic quite regularly, so feeling sick or not, I usually have some on hand in the fridge. I smear it on gluten free bread, add it to soup, hummus, eggs. It's such an easy way to get that delicious garlic flavor and without the very intense spiciness of garlic.
How To Roast Garlic
1. Preheat oven to 400 degrees
2. Cut head of garlic in half
3. Add a bit of oil and salt to your preferred roasting pan and place garlic face down in pan
4. Roast for 20-30 minutes; check at 20 and if garlic is tender and sizzling then remove.
*Another popular method is to wrap a cut head of garlic (with salt and oil) with parchment paper. Secure with oven-proof string or make a little parchment-pouch. I prefer creating less waste and using a glass pan. But do whatever works for you.
This is what you will remove from the oven...deliciousness!
Allow garlic to cool before handling
It's pretty fun to pop out those little cloves
Add some oil to support your mashing efforts
Mash until your desired consistency
I like mine just like this:
Garlic breath and all!
Garlic breath and all!
Wellness Weekend over at Diet, Dessert & Dogs