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Healthy Garlic Recipes With Antiviral Power

Garlic has a long history that dates back to as early as 5,000 years ago: Ancient Greeks and Egyptians used it for heart problems and headache; the Chinese used it for a variety of common ailments and to boost immunity. And modern scientific research confirms its curative powers. National Cancer Institute studies indicate that a diet rich in garlic may reduce risk of colorectal, stomach and prostate cancer by as much as half. Research also shows that garlic has antiviral properties that protect against infection and inflammation, may destroy certain flu viruses, and help to kill intestinal parasites.

How can one small bulb do so much? That’s because it’s packed with nutrients, including vitamin A and vitamin C; phosphorus, potassium, selenium and zinc; and amino acids. It also contains the sulfur compound allicin, a strong antibiotic.

Any garlic is good for you but raw garlic is slightly more effective when it comes to health benefits. The following easy-to-prepare salad dressing is a tasty way to get your daily dose:

Parmesan-Garlic Salad Dressing
Serves 1-4 people

• 4 T. olive oil
• 2 T. grated Parmesan cheese
• 1 T. lime juice
• 2 garlic cloves, minced

Mix ingredients together and toss over a salad.

If you like things a little hotter, try this fresh salsa recipe:

Jalapeno Garlic Salsa
Serves 2-4 people

• 3 jalapeno peppers
• 4 garlic cloves, peeled
• 1 can stewed tomatoes
• 1 tsp. lime juice
• 1/4 cup cilantro leaves
• 1/2 tsp. cumin powder
• Salt, to taste

Remove stems and seeds from peppers. Chop all the ingredients by hand or in a food processor. Serve with tortilla chips or over chicken.

And here’s a classic with taste that’s out of this world:

Yummy Roasted Garlic

1. Preheat oven to 400°F.
2. Peel away the outer layers of the skin, leaving the clove skins intact. Cut off 1/4 to a 1/2 inch of the top of the cloves with a knife.
3. Place the garlic heads in a regular baking pan or muffin pan, cur side facing up. Drizzle a couple teaspoons of olive oil over each head, “massaging” them with your fingers to make sure each garlic head is well coated. Cover with aluminum foil and bake at 400°F for 30-35 minutes, or until the cloves feel soft if you push on them gently.
4. Let the garlic cool so you can touch it. Use a knife to cut the skin slightly around each clove, and then pull or squeeze the roasted garlic cloves out of the skins.

You can eat the roasted garlic as is or mash it with a fork to use in recipes. It also can be spread over warm French bread, mixed with sour cream for a baked potato topping , or mixed in with Parmesan and pasta.

These recipes taste great but if garlic bothers you, try a nutritional supplement instead. Research has shown that supplements are as effective as fresh.

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Posted by Sana Iqbal on Jan 15th, 2010 and filed under Health, Others Stuff. You can follow any responses to this entry through the RSS 2.0. You can leave a response by filling following comment form or trackback to this entry from your site

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