Are you a lover of garlic like I am? I confess, in our household, we eat garlic almost every day! It does not make for the best breath, and we may not make many new friends... But I can tell you, it tastes amazing and garlic certainly holds its ground when it comes to health benefits! We grow organic hardneck garlic here on our property in Northern Maine. Soon, we will be harvesting, drying, saving seed (cloves), eating, and selling some of those beautiful garlic bulbs! Organic Music and Organic Red Chesnok are our two main garlics this year, very hearty, very pungent in flavor! When folks purchase garlic from us, we provide a print out of some of our favorite garlic-based recipes- Learn more here: https://etsy.me/3a2Qiq8. For now, I want to let you know just how healthy garlic is for your overall wellness, and I will close with a few of our treasured garlic recipes. Enjoy (and brush your teeth + mouthwash after)! :-)
Health Benefits of Garlic:
Garlic is a natural bug and tick repellant.
Anti-viral, and therefore can help halt the growth of unwanted organisms, and help fight conditions such as colds and flu.
Antibacterial, and therefore can help ward off or defend against many infections caused by harmful bacteria. Garlic extract is used in ear care oils to help fight ear infections.
Sulfur content is healing to the skin.
Studies show garlic helps to lower hypertension (blood pressure).
Can be helpful in combating an over production of yeast resulting in conditions such as Candida, Yeast infections, and Athlete's foot.
Supports HDL- High Density Lipoproteins (healthy cholesterol) levels.
Phytochemicals in garlic have potential cancer fighting properties.
And of course, it keeps away the vampires :-)
3 Garlic Inspired Recipes:
7 Tbsp. unsalted butter (at room temp.)
1-2 cloves of garlic, finely chopped
1 Tbsp. chives, finely chopped
1/2 tsp. lemon juice
Sea salt & black pepper to taste
Mix the butter with the chopped garlic and chives. Season with salt and pepper and gradually mix in the lemon juice. Shape the butter into a log, wrap it in plastic wrap and refrigerate until firm. Cut into slices when serving on warm bread or biscuits. Makes about 1/2 cup.
Garlic Spinach Dip
1 large handful of fresh spinach, chopped
1 small can of water chestnuts, drained & chopped
1/4 cup grated parmesan or Romano cheese
16 oz. plain Greek yogurt or Sour cream
1 full clove of fresh minced garlic
1/4 tsp dried rosemary
1/4 tsp Himalayan or Celtic salt
Crushed Black pepper to taste
After preparing ingredients, place them all into a blender or food processor. Process until the mixture is thick and creamy. Store the dip in the refrigerator to thicken and until ready to serve. Serve the dip with fresh veggies, pita bread, or whole grain crackers.
Two Pan Frittata
Extra virgin olive oil
2 garlic cloves
1 roasted red pepper, sliced
Handful of fresh greens (such as arugula, kale, or spinach)
Fresh thyme or parsley, chopped (about 2 Tbsp.)
10 eggs (organic if possible)
Start a deep skillet on low/medium heat. Chop garlic cloves and fresh thyme or parsley. Whisk eggs in a bowl and add the rest of the ingredients. Then pour into an oiled, cast-iron skillet. Place skillet in the oven to bake at 350 for 15 to 20 minutes.