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There are some people who say that salt cannot be lacking in food, for me, what cannot be lacking is garlic.
Any dish without garlic is as if it were incomplete, as if it were asleep and without essence, without vigor. Where is the flavor of a rice without garlic? A roast without garlic? A sauté without garlic? A pasta without garlic? A tomato sauce without garlic? Tell me it’s not just me feeling this, please!
Garlic is so amazing that the human being had the need to create something as basic, but as incredibly delicious as garlic bread, right?
But it is not only for its flavor that garlic is so special. Nutritionally speaking, garlic brings us incredible health benefits that make it, in my opinion, a super food!
In a common disease as flu, for example, garlic can help to reduce the risk of contracting it by 60% to 70%, and also to reduce the severe symptoms of the disease as well as the days when we can get sick.
And if we talk about more serious diseases, like cancer for example, does garlic have any impact? Yea! Studies reveal that garlic has an extremely evident protective effect with regard to cancer, blocking the proliferation of cancer cells. Daily garlic intake is therefore one of the cheapest and easiest ways to prevent cancer from developing, of course we are not immune, but if we add garlic intake to a whole set of healthy habits that we already practice, the chances of developing serious diseases are getting smaller and smaller, or at least, we push them farther in time.
During the Second World War, garlic was considered the “Russian penicillin”, after the antibiotics had run out, the Soviet government had no choice but to turn to the ancestral treatment possibilities of grandmothers’ books, and garlic became a great ally in that battle, the natural antibiotic. All this because garlic is a powerful stimulant of the immune system!
As if all this were not enough, garlic also improves the functioning of the arteries by preventing the formation of clots, reduces blood pressure by up to 25% and reduces cholesterol levels.
Well, did anyone have any doubts that consuming garlic daily only has advantages? Ok, ok, not everything is an advantage, bad breath will be the unwanted side effect!
EASY | CHEAP | POWERFUL | VERSATILE | DELICIOUS
This is one of those recipes that will leave any garlic fan in paradise!
Roasted Garlic Paste, spreadable on bread, on toasts, in tortillas, to add on pizzas, sauces, roasts, it is so versatile that once done you can use it on whatever you pleases.
You only need garlic, an oven and a few basic magic powders that we all have at home.
Let’s go to the recipe that I already have the oven turned on waiting for!
4 big garlic heads
4 tbsp of olive oil
Black pepper
Salt
Oregano
4 big garlic heads
4 tbsp of olive oil
Black pepper
Salt
Oregano
1- Preheat the oven to 200 ° C.
2- Cut the top of the garlic heads so that all the garlic cloves are exposed.
3- Place each head of garlic on a piece of aluminum foil that will later be closed to cover all the garlic.
4- Season each head of garlic with a tablespoon of olive oil, oregano, salt and black pepper to taste.
5- Then close each head of garlic inside the aluminum foil, place in a baking tray and bake for about 35 minutes.
6- Remove from the oven, open the aluminum foil and let it cool for about 10 minutes.
7- Take each garlic head and with the help of a fork, squeeze each garlic clove in order to separate the skin from the garlic itself. This process is very simple and each clove of garlic must come out of the skin very easily.
8- When you have removed all the skin from the garlic, crush all the garlic cloves with a fork to form a paste.
9- Your paste is ready to eat or you can keep it for up to a week in the fridge in a tightly closed jar.
1- Preheat the oven to 200 ° C.
2- Cut the top of the garlic heads so that all the garlic cloves are exposed.
3- Place each head of garlic on a piece of aluminum foil that will later be closed to cover all the garlic.
4- Season each head of garlic with a tablespoon of olive oil, oregano, salt and black pepper to taste.
5- Then close each head of garlic inside the aluminum foil, place in a baking tray and bake for about 35 minutes.
6- Remove from the oven, open the aluminum foil and let it cool for about 10 minutes.
7- Take each garlic head and with the help of a fork, squeeze each garlic clove in order to separate the skin from the garlic itself. This process is very simple and each clove of garlic must come out of the skin very easily.
8- When you have removed all the skin from the garlic, crush all the garlic cloves with a fork to form a paste.
9- Your paste is ready to eat or you can keep it for up to a week in the fridge in a tightly closed jar.
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Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!