100 Foods: Garlic

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…


Garlic was never a main staple in our house growing up. Grammie does not really appreciate the taste of garlic much; however, it is one of the staples in my kitchen. That is… pre-minced garlic hanging out in my fridge. I am aware that fresh garlic tastes “much better.” This is my kitchen and when and if I have enough time to make a homemade meal… any time saver is a plus.

Garlic is useful in lowering high cholesterol, high blood pressure and blood sugar levels. Garlic has antiseptic properties and can help towards infections in the respiratory and digestive systems. It also aids in thiamine absorption and prevents scurvy. The major vitamins and minerals: Zinc, Phosphorus, Iron, Calcium, Vitamin C, Vitamin B6, Pantothenic acid, Thiamine, Manganese and Selenium.

We use garlic in just about anything savory. There is garlic powder in our beans, there is garlic in our Thai Peanut Chicken, there is garlic in my fajitas, there is garlic in my homemade tomato sauce and for a simple meal… top some noodles (your choice what kind) with garlic, butter, Parmesan and a little rosemary. Yum!


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