GARLIC: A Powerful Ingredient in Your Kitchen (Guest Post by Sarah from Abundelicious)

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay

I would like to introduce my friend, Sarah, the Founder and CEO of Abundelicious! Sarah is a
Certified Holistic Nutrition Counselor and is passionate about helping individuals pursue a life of balance and wellness. She has tremendous wisdom in the area of health, and shares a little today about garlic! Enjoy learning about all its benefits, and make sure to try the recipe at the end of this post!

Garlic is one of the most potent natural medicines in the world. There isn’t much it doesn’t do! There also aren’t many cuisines in the world that don’t utilize it. In addition, it was given to the slaves who built the pyramids of ancient Egypt, as well as the Olympic athletes of ancient Greece.

People often shy away from eating too much garlic because of the smell. Don’t get too upset about garlic breath; It’s the stinkiness that makes it such a powerful antioxidant (not to mention mosquito repellant – seriously). These antioxidants guard against, and even reverse, heart disease and cancer. Garlic also supports the immune system and fights off seasonal allergies.

Photo Courtesy of Pixabay

Photo Courtesy of Pixabay

In addition to the antioxidants, garlic is rich in vitamins and minerals. A few more of the many benefits of garlic include…

– lowering blood pressure
– blood thinner
– widens arteries
– prevents colon and stomach cancer
– stabilizes blood sugar by increasing the release of insulin
– antiviral (prevents the cold and flu)
– fights yeast overgrowth, as well as infections (use topically to treat athletes foot)
– better complexion
– tooth aches (press garlic oil or fresh garlic to the tooth and gum)

How does one best store garlic? Keep garlic uncovered away from heat and direct light. Fresh whole bulbs last about two weeks, but they only last about a week once broken.

Here is an easy and nutritious way to incorporate a little more garlic into your life! I have included a recipe that I hope you love. Substituting cauliflower for potatoes is also a great way to reduce starchy carbohydrates and inflammation.
1 head of cauliflower
1-2 parsnips
1/4 cup olive oil
2-3 shallots, minced
5 garlic cloves, minced
1/2 cup coconut milk
thyme or parsley, to taste
sea salt and pepper

1. Cut the cauliflower and parsnip(s) into one-inch pieces, and steam until tender. Strain, and let cool.
2. Sauté garlic and shallots in half of olive oil.
3. Place cauliflower/parsnip mixture, shallots, garlic, extra olive oil, and coconut milk in food processor. Blend until desired texture.
4. Top with herbs, salt, pepper and butter/olive oil.
*Serve them with gluten-free crackers, avocado and olives. Or this can be a delicious side dish to your main course.
If you would like to learn more about Sarah, some additional great recipes, and the services she provides, you can find her over at Be well!
*This page contains affiliate links.
*Recipe and Cauli-Tatos Photo Courtesy of Abundelicious.

Savory Butternut Squash and Leek Dish (AIP Friendly)

I made a new discovery today: I love leeks! In the midst of trying to use up all of the extra veggies I received this week from our co-op share, I decided to try something new. 🙂 I am so glad that I created this dish; it is a winner and an easy side for the fall as well (although I obviously still enjoyed it on this particular day in August! 🙂 ). Plus, it is autoimmune protocol friendly if you omit the Parmesan cheese as a garnish. Enjoy!

Savory Butternut Squash and Leek
1 large butternut squash, peeled and cubed
1 leek (green tops and root removed), cleaned well. (For a tutorial on how to wash leeks, see this link.)
2 1/2 tablespoons of coconut oil, divided
1 clove of garlic, minced
Salt to taste
Parmesan cheese for garnish (optional)

Instructions: Preheat the oven to 350. While the oven is preheating, peel and cube up your butternut squash and toss with 1 tablespoon of coconut oil. Place the squash in a roasting pan and bake for 45 minutes, or until tender. During the last 10 minutes of baking time, start to prepare your leek. Melt 1 tablespoon of coconut oil over medium in a frying pan. With the top of the leek as well as the root removed, thinly slice the leek and then roughly chop. Saute in the frying pan for 5 minutes, stirring frequently. Add a 1/2 tablespoon of coconut oil to the pan, followed by the butternut squash. Saute gently for 5 minutes, being careful not to burn. Add the minced garlic and saute for 1 more minute. Season with salt and serve. Garnish with Parmesan cheese if desired. 🙂