Intensely aromatic and flavorful, garlic is used in virtually every cuisine in the world. When eaten raw, it has a powerful, pungent flavor to match the truly mighty garlic benefits. Garlic is particularly high in certain sulfur compounds that are believed to be responsible for its scent and taste, as well as its very positive effects on human health. Garlic benefits rank only second to turmeric benefits in the amount of research backing this super food. At the time of this article’s publication, there were more than 5,100 peer-reviewed articles that evaluated garlic’s ability to prevent and improve a wide spectrum of diseases.

And do you know what all this research revealed?

Eating garlic regularly is not only good for us; it has been linked to reducing or even helping to prevent four of the major causes of death worldwide, including heart disease, stroke, cancer and infections. The National Cancer Institute does not recommend any dietary supplement for cancer prevention, but it does recognize garlic as one of several vegetables with potential anticancer properties.

There are huge health benefits and other advantages when consuming garlic…here are a few advantages:

Boosts immunity:  This herb could help keep those cold-weather colds and flus at bay. Try steeping garlic into a tea by steeping chopped garlic in hot water. Add a bit of natural honey to soothe your throat and cut some of the intense garlic taste.
Full of antioxidants: You can add few garlic cloves (finely chopped) to your salads as it is very rich in anti-oxidants. These antioxidants can kill the bacteria that cause acne. Next time you have a pimple, try rubbing a sliced clove of raw garlic.
Heart friendly: It helps in reducing hypertension, coronary heart diseases.
Anti-inflammatory: Garlic has anti-inflammatory properties. If you have psoriasis, a skin condition related to inflammation try rubbing garlic oil directly on the affected area for relief.

Here is an amazing garlic soup recipe

Serves 4

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer. Season with sea salt and pepper for flavor.

Squeeze juice of 1 lemon wedge into each bowl and serve.

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