It certainly is that! Garlic pulled right out of the ground and ready to cook with – but why am I telling you this?
Because you are looking at one of the greatest food products for your health!
The Miracle Of Garlic!
Those who know me – yes that’s you Pete – know that I add a lot of garlic to my recipes: far more than asked for…but I love garlic, and you should too!
Garlic loves you and your heart!
Yes, Garlic supports heart health primarily by lowering blood pressure, reducing LDL (“bad”) cholesterol, and preventing arterial plaque buildup. These benefits are largely driven by allicin, a potent antioxidant compound released when fresh garlic is crushed or chopped – which leads to:
Garlic’s Ten Minute Resting Rule!
Garlic (Allium sativum) is crucial in managing cardiovascular conditions like high blood pressure, high cholesterol, and atherosclerosis (hardening of the arteries). It is also used to help manage diabetes, boost immune function (colds/flu), treat endometriosis, and potentially reduce the risk of certain cancers too!
The 10-minute garlic rule dictates that after chopping, crushing, or slicing garlic, you should let it sit for 10–15 minutes before cooking. This pause allows the enzyme alliinase to create allicin, a powerful health-promoting compound that would otherwise be immediately destroyed by heat if cooked directly. This method maximizes garlic’s anti-inflammatory and cardiovascular benefits!
One last note about th health benefits of garlic: studies suggest that garlic may help reduce the heightened risk of colon cancer, which is a special concern for people with Crohn’s disease. In studies on IBD, the phenols and flavonoids in garlic extracts inhibit inflammation and oxidation, which can cause damage to the cells in the colon!
So, with all of that said, what to make with garlic? Why not a variation of Greek “Avgolemono” Soup!
I started with garlic: lots and lots of garlic:
Once I let the garlic rest for ten minutes to release the allicin, I did my favorite thing in the kitchen: I sautéed it in olive oil!
Next, I added diced carrot, onion and celery, sautéed it and then added white beans, chicken stock, chopped parsley and fresh chopped mint….I let it simmer for 40 minutes.
Now, my favorite part: whisk 4 eggs, then add fresh squeezed lemon and a cup of the broth, slowly adding the broth – which turns the entire mixture creamy white like dairy!
Here’s how it is done:
A little fresh green onion on top and it’s a delicious, healthy, and VERY GARLICKY soup!
If you want to make this incredibly healthy soup yourself, the entire recipe with all ingredients is right here:
Here’s another great way to add a lot of garlic to your table:
This terrific potato dish is topped with a cup of freshly chopped garlic and parsley and it’s great…see how to make it here:
So there you have it: garlic will save your life!
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My comment vanished. Did you let the broth cool before adding it to the egg mixture? If it’s hot, there’s will cook but that might be the aim.
With my medical background fully agree with garlic’s medical benefits and the taste it does give to dishes. However, taking Australian, Asian, African and Middle Eastern cuisine into account > Americans use totally different, and to us, vastly too high amounts of garlic in their dishes > here, whatever type of cuisine we are preparing, one clove, maximum the rare two or three cloves are regarded as ‘elegant sufficiency’ . . . quite frankly the American usage of spices oft does come up with a shrug 🙂 🙂 🙂 !