Foods that heal - Garlic

When chickenpox affected my lung all those years ago, it was really important that I avoid infections such as colds and flu which could easily turn to pneumonia.  Garlic was part of my armoury.  The active ingredients are allion and allicin which are powerful antibacterials, antivirals and antifungals.  Given current worries about antibiotic resistance, it may be that science will look more closely at such natural alternatives. Other benefits of garlic include its ability to normalise blood pressure and cholesterol, and reduce the risk of heart disease and some cancers.  It also fights free radicals which age your body, so it is ANTI-AGING.

If you can have it raw or add it minced to vegetable juices or include it in soups, stir-fries or casseroles. If you find you have 'garlic breath' try reducing the amount you are having or try chewing some parsley.  Some people experience nausea when they have garlic.  If this is the case, it is probably best avoided.

Why not try some garlic bread with roasted tomato and basil soup to get inspire you to include more of this healing food in your diet?

Garlic bread with roasted tomato and basil soup

For the roasted tomato and basil soup
Serves 2
1 onion, peeled and chopped
1 tbsp organic olive oil
2 cloves garlic
6 tomatoes, roasted (tip - put the tomatoes and whole garlic clove for the garlic bread in when the oven is on, cool, cling film and pop in the fridge until needed.   They will keep a day or two)
400g organic chopped tomatoes
Stock made with 2 tsp organic reduced salt bouillon and 3 cups hot water
Handful of fresh basil leaves
Pinch stevia
For a more substantial soup add a carton organic cannellini beans (optional)

For the garlic bread
1 whole clove garlic, roasted
1 small baton or 1/2 large
1 tbsp dairy free spread

Fry the onion in the olive oil. Add the remaining ingredients for the soup and bring to the boil.  Simmer for 10-15 minutes then blend.  While the soup is simmering, prepare the garlic bread.
Squeeze the flesh from the garlic bulb into a bowl and mix with the spread. Cut the baton lengthwise and spread with the garlic 'butter'.  Wrap in kitchen foil and place in a preheated oven at 200 degrees for 5-10 minutes.  Serve with the roasted tomato and basil soup.

Janet x

Article and recipe Copyright © 2015 40plusandalliswell

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