Garlic is a powerful superfood and versatile plant that counts as an herb, spice and vegetable.
Known alternatively as the “camphor of the poor,” the “nectar of
the gods,” the “poor man’s treacle” or the “stinking rose,” garlic is
not only a cooking staple and a flavorful, everyday superfood valued all
over the world, it is also remarkable as a natural medicine.
Garlic is known for its medicinal properties,
with documented evidence showing many major civilizations using it,
including the Egyptians, Greeks, Romans, Chinese and Indians.
Garlic contains many essential nutrients like manganese, vitamin
B6, vitamin C, selenium and fiber. It can protect against illnesses,
including the common cold and the flu. The active compounds in garlic
can help reduce blood pressure, with research linking this effect to a
16 to 40 percent reduced risk of cardiovascular disease. Garlic is also
known to improve blood cholesterol levels in a way that may lower the
risk of heart disease.
The wonderful antioxidants in this powerful superfood can
also support the body’s protective mechanisms against oxidative damage
in a way that lowers a person’s risk of chronic diseases like
Alzheimer’s disease.Â
Other research shows that regular garlic consumption has a
positive effect on longevity, athletic performance, bone health and the
detoxification of heavy metals.
Cooking with garlic
There are many ways to consume garlic. Most commonly, garlic is added
to pasta recipes. Garlic is also popularly used in many Asian-style
rice dishes.
Garlic is very easy to include in your diet. It complements most
savory dishes, especially soups and sauces. The strong taste of garlic
is notable for adding a flavorful kick to otherwise bland recipes.
Readily consumable garlic comes in several forms, from whole
cloves and smooth pastes to powders and even supplements like garlic oil
and garlic extract.
Here is a very easy recipe for oven-poached garlic with red meat:
Ingredients:
- One cup of olive oil
- Three medium-sized potatoes sliced to one-half inch thickness
- Sprig of fresh thyme or one tablespoon of dried thyme
- Two bay leaves
- One-half teaspoon of salt
- 12 large cloves of garlic
- One-half pound of tender red meat (or fish), sliced to one-half inch thick
Preheat the oven to 350 degrees Fahrenheit and pour the oil into a
12-inch cast iron skillet. Lay the potato slices in the oil. Their bulk
should raise the oil level above them at least slightly. If this does
not happen, pour more oil to cover the potatoes. Add the thyme, bay
leaves and salt and put the skillet in the oven.
Heat the potatoes for 20 minutes or until they start to soften.
Once this happens, add all of the garlic cloves. Keep heating for 15
more minutes before adding the meat, which should take another 15
minutes to cook.
When this is done, remove the contents with a slotted spoon, holding it
above the pan to allow the excess oil to drip back into the skillet.
Serve the garlic-infused, oil-poached meal on a plate next to a slice of
buttered bread. Smear the softened cloves onto the bread for added flavor.Â
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Author: Planet Today
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