It's said that garlic was referred to as the “stinking rose” by French writer Henri Leclerc in 1918. Leclerc was not a fan. But despite his negative review, garlic has been, and remains, a favorite ingredient across continents and cultures.
According to Farmflavor.com, “Garlic is a member of the onion family, which also includes leeks and shallots. When picking out garlic at the grocery store, select firm, tight, heavy, dry bulbs.”
So just what is the history of this edible herb? Vegetablegardner.com says, “Garlic is an herb that most of us classify as a vegetable. This native from Central Asia is a member of the lily family and is easy to grow because it’s so adaptable.”
As we look back on April, National Garlic month, there are a host of health reasons according to Huffingtonpost.com to consume garlic all year long, “Research shows that garlic is responsible for lipid-lowering, anti-blood coagulation, anti-hypertension, anti-cancer, antioxidant and anti-microbial effects."
The article includes the opinions of popular doctors such as Dr. Andrew Weil, who features it as an integral part of his food pyramid which permits unlimited amounts. Weil credits it with decreasing inflammation as does the National Institutes of Health.
The NIH says that compounds in garlic that contain sulfur provide anti-inflammatory activity. You can put it in food and even make a tea. Garlic's antioxidants enhance the healthy function of your immune system.
Below are some of my favorite grilling garlic and picnic-related garlic original recipes, followed, of course, by a lemon sorbet. According to BreathMD.com lemon can help combat garlic breath.
SPICY CHICKEN GARLIC KABOBS
• 6 Ounces of chicken
• ½ Small eggplant, diced
• 1 Red bell pepper, cut into thick strips
• 2 Tbsp. of roasted garlic in olive oil
Mix chicken with garlic sauce.
Thread the chicken, cubed eggplant and peppers onto skewers.
Grill kabobs turning frequently until cooked through.
GARLIC TURKEY BURGER
• 8 Ounces of lean ground turkey
• 1 Tbsp.of olive oil
• ¼ Tsp. of garlic powder
• 1 Clove of garlic chopped fine
• 2 Slices of Swiss cheese
Mix together turkey meat with garlic powder, garlic and olive oil.
Form two small burgers.
Cook over medium heat flipping over until juices run clear.
Top with Swiss cheese.
GARLIC, POTATO, KALE SALAD
• 4 Cups of fresh kale leaves torn from stem
• 6 Small boiled red bliss potatoes
• 2 Tbsp. of non-fat Greek yogurt
• 1 Clove of garlic
• 1 Chopped tomato
• 1 Tsp. of Dijon mustard
Place kale and garlic in food processor until grounded fine.
In separate bowl, mash potatoes with a fork.
Add in kale/garlic mixture, tomato, Greek yogurt and Dijon mustard.
* ½ Cup of fresh squeezed lemon juice
* ½ Cup of water
* 1 Scoop of vanilla whey protein powder
* 1 Packet of Stevia powder
Combine all ingredients in blender or food processor.
Transfer to a container and freeze for at least 2 hours.
Garlic--Stinking Rose or Revered Medicine. Vegparadise.com. Web 01 May 2014.
“Celebrate April National Garlic Month – Farmflavor.com.” Farm Flavor. Web 30 April 2014.
“Celebrate National Garlic Month – VegetableGardner.com.” Vegetable Gardner. Web 30 April 2014.
“Dr. Weil Food Pyramid – Drweil.com. Dr. Andrew Weil. Web 30 April 2014.
“Anti-inflammatory activity of sulfur-containing compounds from garlic – NCBI.NLM.NIH.GOV. “ The National Institures of Health. Web 30 April 2014.
“What Causes Garlic Breath and How to Get Rid of It – BreathMD.com.” Breath MD. Web 30 April 2014.
Benefits of Garlic: 11 Healthy Reasons To Eat More Of This Smelly Superfood. Web 30 April 2014.
Joanne Sgro-Killworth is a Television Fitness Expert, Certified Personal Trainer and Sport Nutritionist and Publicist. She is Certified in Pilates, Pre-natal/Post-Partum, Yoga and Senior Fitness. She specializes in Weight Loss, Post-Rehab and Post Cancer Training.
Joanne's fitness plans, recipes and lifestyle advice are available globally on her website www.happiwoman.com. She resides in the Phoenix, AZ area with her husband and son, where she runs her fitness and publicity business, Fitness Answer, LLC.
Reviewed May 1, 2014
by Michele Blacksberg RN
Edited by Jody Smith