Okay, I will admit it - I've been sick like a dogg (with 2 "g"s). Seriously, not the good kind of "sic", the sneezing, stuffy nose, feel like doo-doo, and a voice that's a cross between Miss Piggy and Barry White - talk about sexy. And my beauties, I have no one to blame but myself (SIGH).
Last week was a wild week of workshops, I was away on business and then on Saturday night I went out and partied my patootees off. That means I had a ridiculously joyous time! I knew early on last week my body was telling me to slow down but I didn't make time for it. So, I basically slept for two straight days feeling completely miserable, pumped my body with probiotics, vitamin C, oil of oregano and ate as many garlic-infused dishes as possible. Guess what? I'm almost better.
I absolutely love garlic because it's a superfood, calorie-free and a nutrient-dense way to punch up the taste of your food. Here's what you need to know about garlic:
Cancer prevention for all cancers (except cancer of the prostate and breast cancer), especially effective for colorectal and renal cancer.
Inhibits carcinogens consumed from eating meat that his been charred (this is something you should ALWAYS avoid). These carcinogens have been linked to breast cancer (so in a backwards way it helps to prevent the breast-cancer causing substances, but not directly studied at reducing breast cancer size). Diallyl sulfide (DAS), is one of the many sulfur-containing compounds in garlic which has been shown to be beneficial.
Lowers cholesterol and blood pressure proven in countless studies.
Immune-enhancing: Anti-bacterial, anti-inflammatory, anti-viral
Special tip: Wait at least 5 minutes before eating or cooking the garlic once you've chopped it.Chopping or crushing stimulates the enzymatic process that converts the phytonutrient alliin into allicin, a compound to which many of garlic's health benefits are attributed.
Nutrient-dense: Excellent source of manganese, very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium, potassium, and copper.
Here is an incredibly delicious recipe that is FULL of immune-enhancing garlic.
Baba ganouj, Babaganoush or Baba ghanoush, no matter how you spell it or say it, it tastes gosh darn good and makes me feel like Aladdin or some kind of magical character when I eat it. Perfect as a snack or an appetizer. It is actually quite simple to make and far healthier than the junk that's sold at the grocery store. Some store-bought babaganoush doesn't even contain eggplant? Waah whaaaat? No kidding. There is so much junk food being sold as "healthy" food. Make your own - it's easy and rewarding! I got myself an organic eggplant - see?
1 eggplant, washed and cut into large chunks
2-3 garlic cloves
Freshly sqeezed lemon
Method: Preheat oven to 375F. Bake with about 1/4 inch water in a large baking dish for 45 minutes or less (season with sea salt and pepper). It's done when it's fork tender. Once cooled, transfer to your food processor or a large bowl and use a hand blender and blend blend blend.
At any time, add your fresh garlic and lemon and keep blending till it's smooth like butter. Some people like to add tahini to make it creamier, which would also be very nice. I sprinkled some calcium-rich sesame seeds on top.
Enjoy with some Mary's Gluten-Free crackers!
It will keep for about a week in the fridge, but I don't suggest freezing it. This snack is very fulfilling! Just make sure you chew some parsley if you plan on smooching anyone or loving up to your animals afterwards.
Let me know if you have any great baba ghanoush ingredients additions! I would love to hear them.
Have a beautiful day!