ABC SUPERFOODS: G is for Garlic


Did you know that during World World II garlic was used in place of penicillin by Russian soldiers when they ran out? Today garlic formulas are sold in many modern nations as over-the-counter drugs. Garlic is one of the best sources of the antioxidant-rich mineral, selenium. Recent research shows that garlic inhibits the growth of many fungi and bacteria, reduces “bad” cholesterol while increasing “good” cholesterol in the blood, and help to break up blood cots. It is also known for easing ear infections, lowering triglycerides, reducing the risk for stomach and colon cancers, and preventing heart disease and stroke.

At the Market
-Choose garlic with dry, papery sheaths and firm heads.
-Avoid garlic with green sprouts or soft or wet heads.

In the Kitchen
-Do not keep garlic in the fridge, but in a well-circulated, dry, and cool place.
-If very fresh, it should last up to a couple months.
-To split the skin of the garlic, press with the flat part of a knife.
-To peel easily, drop whole cloves into boiling water for 5 seconds.
-Cut garlic finely, because doing so increases the production and release of healthful compounds.
-Avoid burning when sauteing garlic (it leaves a bitter flavor).
-For a nutty flavor, roast the garlic by cutting off the tops, rubbing with olive oil and wrapping loosely with aluminum foil (edges sealed). Roast at 350 degrees for 45 minutes and allow to cool before consuming.
-Rub the inside of your bowl with a garlic clove before mixing other ingredients together to give the dish a touch of garlic flavor and more than a hint of its benefits.
-To remove garlic breath, chew on a fresh sprig of parsley.


Tzatziki Sauce

1 medium cucumber, peeled, seeds removed and cut into small chunks
½ teaspoons kosher salt
2 teaspoons finely chopped onion
¾ cup plain Greek yogurt
¾ cup sour cream
2 Tablespoons Mayo
1 small clove garlic, grated
1 teaspoon garlic powder
1½ teaspoons chopped fresh dill


Sprinkle salt on cucumber chunks and let sit for 5 – 10 mins.
Dice cucumber finer and push down slightly to remove water.
Carefully scoop cucumber in to a bowl while leaving water behind.
Combine the cucumber with the onion, yogurt, sour cream, mayo garlic, garlic powder and dill.
Refrigerate for at least 2 hours before serving.
Add additional salt to taste.

Recipe taken from

Do you have a favorite garlic recipe?


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