Superfood Wednesday – Garlic

Despite the fact that it may give you bad breath, Garlic is amazing. Though small and humble, garlic is an A-list vegetable. It packs a punch in major cuisines around the world, premiering in Italian, French, and Asian cooking. Beyond its flavor, garlic is a Superfood worthy of our first Superfood Wednesday. It’s a natural antibacterial, so it’s an immune booster! It helps lower blood pressure and cholesterol, prevent heart disease, artery hardening, and blood clots, and combats the basic cold and flu. Garlic may also be effective against Alzheimer’s disease and some cancers and detoxifies heavy metals in the body. It’s also an anti-inflammatory which can be very helpful for auto-immune diseases. “One of the oldest cultivated plants in the world, garlic was recognized by early civilizations as a source of strength and was even mentioned in the Bible. Indeed, throughout the history of civilization, the medicinal properties of garlic have been prized, and it’s been used to treat ailments, including atherosclerosis, stroke, cancer, immune disorders, cerebral aging, arthritis, and cataracts.”

What’s inside? Saponins, Phosphorus, Potassium, Zinc, Selenium, Polyphenols, Arginine, Vitamin B6, Vitamin C, Ascorbic Acid, 75 Organosulfur Compounds, Allicin

Good for: Overall Health, Immune System, Heart

 Superfood recipe:

Garlic is most effective when it’s crushed or chopped and consumed raw. And it can be added to thousands of recipes! Here’s a recipe from Delish that features Garlic in a starring role vs. it’s more common supporting role.

Chicken with 40 Cloves of Garlic

Get a taste of the French countryside: chicken with mild, buttery roasted garlic — yes, 40 cloves of it — and a few sprigs of thyme. C’est tout!

1 whole chicken
2 tbsp. of butter
Salt and pepper
6 sprigs of fresh thyme
40 cloves of garlic


  1. Preheat oven to 475 degrees F. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
  2. Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon of butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
  3. Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.


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