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Garlic Lovers Rejoice!  Recipes for a happy & healthy Winter

from guest blogger, Joanne Schneider of Nourished Body & Mind Nourished Body and Mind

Garlic occupies an important place in my house. We use it in just about everything, from soups and sauces to sautés and salad dressings—and sometimes even juices! Put simply, my family and I love garlic. But apart from its pungent, savory flavor, did you know that garlic is actually incredibly good for you? It may not drive away vampires, but garlic possesses strong antibacterial properties thanks to a compound called allicin. Allicin can help fight fungus and yeast infections and can increase immunity to the common cold. Even more significantly, allicin can reduce the risk of atherosclerosis, which is a major cause of heart disease and stroke, and may be helpful in reducing the risk of hypertension and cancer. Garlic also contains high levels of selenium (also present in brazil nuts), which has been proven to fight cancer!Long story short: Let loose with the garlic! Excessive heat can render allicin less effective, however, so try letting freshly chopped garlic rest for 10 minutes before cooking, which helps the compound retain some of its healing properties. (Pro-tip: Chop your garlic first, and let it rest while you prepare the rest of your ingredients. Then, when you’re ready to cook, the garlic will be in peak condition!) I’m including a few of my favorite garlic-centric recipes below, but don’t stop there! Garlic is incredibly versatile and compliments many different ingredients and styles of cuisine. Experiment with it, and see where it takes you! Not only will your taste buds thank you, but so will your body.

Creamy Cauliflower and Garlic Soup


1 small head of cauliflower, washed and cut

2 Tablespoons of olive oil

6 cloves of garlic sliced thinly (or more if you like)

4 cups of vegetable broth (or chicken broth if you prefer)

1 Tablespoon dried thyme

a few sprigs of fresh rosemary (optional) chopped and sprinkled on top

1 piece of kombu


Saute garlic in olive oil until lightly golden

Remove the garlic from the oil and set asidegarlic soup

Add cauliflower to pot

Add broth, thyme and kombu

Simmer for 15-20 minutes (or until the cauliflower is tender)

Take out the kombu and put remaining ingredients into the blender

Blend until smooth and creamy

Pour into bowls, top with cooled golden garlic and fresh rosemary


Roasted Garlic


1 head of garlic

Olive oil

Garlic roaster (terra cotta) or aluminum foil


Preheat oven to 350

Cut the top of the whole garlic head to expose the garlic inside

Drizzle with Olive Oil

Place inside roaster or aluminum foil

Roast for about 30-40 minutes

Take out of the oven and let it rest and cool, then you can peel and use on bread as a spread (unbelievably delicious), add to dressings, add to olive oil as a dip, or use anywhere you would normally use garlic. It will be soft and spreadable and more mild, and utterly scrumptious!

garlic bread

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