Well it’s hard to find folks out there that are not fans of garlic, although they do exist. I, however, am not one of them. There’s a garlic meme that I’ve seen floating out there and just I had to include it for this post. It is me to a T. While garlic is not new to most any of us, there are always new and inventive ways to include this superfood in your diet. I include it in tomato sauces, in my bone broth, in stuffed peppers, Asian StyleTurkey Lettuce Wraps, and in the fresh gingered beets recipe that my husband loves (it can be found here: Flavors of Health Cookbook), and in many, many more recipes. Jennifer Tyler Lee suggests roasting garlic because the flavor profile is more tolerable for kids. She also suggests making garlic mushroom toasts. (Again, I would opt for a gluten-free or paleo “bread” option instead of whole wheat toast. See this post for more on why.)
- Member of the lily family.
- Because garlic has not be breed to be sweeter, larger, or milder tasting, it contains most of its “wild” nutrients.
- All varieties of garlic are quite similar nutritionally.
- Allicin is the active health ingredient in garlic and is a combination of alliin, the protein fragment, and alliinase, the heat-sensitive enzyme. When raw garlic is either cut, pressed, or chewed, these two ingredients are combined. It was discovered that by cooking the garlic immediately after slicing, the heat-sensitive enzyme is destroyed and no allicin is created. Allicin is the active ingredient in garlic that is revered for fighting cancer and protecting the heart. In order to get the most nutrition out of garlic, it is important that you cut/mince/slice/chop the garlic and then let it sit for TEN MINUTES before exposing it to heat.
- A garlic press is the best tool for combining the alliin and alliinase. Jo Robinson says, “press, then rest”.
- Many grocery stores carry garlic grown in China; check where your garlic is coming from. This is frustrating for someone that grocery shops in the same county as Gilroy, the garlic capital of the world. I am a locavore, after all.
- There are two garlic varieties: softneck and hardneck. Hardneck garlic has a hollow stub that protrudes from the top. Softneck garlic appears to have a stem, but it is simply the papery skin that has been twisted.
- Store garlic in the fridge (not the crisper drawer) for the longest shelf life. Until it is cut it will not leave the fridge with bad odors.
- It is native to the Mediterranean, Syria, and China.
- Excellent source of vitamins B6 and C, manganese, and selenium and a good source of phosphorous, calcium, potassium, iron, and copper.
- Has been demonstrated to protect against atherosclerosis, heart disease, elevated cholesterol levels, elevated blood pressure.
- Historically has been used to to fight infections because of its antimicrobial activity.
- Can help protect against colon cancer.
The 52 New Foods Challenge by Jennifer Tyler Lee, Superfoods by Tonia Reinhard, Eating on the Wild Side, by Jo Robinson, and Encyclopedia of Healing Foods by Micheal Murray, Joseph Pizzorno, and Lara Pizzorno.
Salmon is my most favorite fish. I’ve loved it since I was a kid. My uncle John would go out fishing and always bring home plenty of salmon to share. Often, he would smoke the salmon and this was my very favorite treat. It’s like I had arrived in healthy heaven. Today it is still my favorite, along with halibut.
Jennifer Tyler Lee suggests a sesame crusted salmon, which sounds delicious. She also suggests a recipe for crispy salmon chips (salmon skin) which intrigues me!
- Always opt for wild salmon. Its nutrient values are far superior to that of farmed salmon. Wild salmon has 20% higher protein content and 20% lower fat content as compared to farmed salmon.
- The chinook and sockeye varieties of salmon are fattier than ono, pink, and chum.
- Salmon is a great source of potassium, selenium, niacin, phosphorus, thiamine, folate, riboflavin, and magnesium, and vitamins B5, B6, B12, C, and E.
- Great source of protein and omega-3 fatty acids.
- Wild salmon has a healthy ratio of omega-3 to omega-6 fats.
- Cold-water fish, like salmon, have been shown to protect against heart disease, alzheimer’s disease, and many types of cancer.
- Salmon is good for combatting inflammation.
- It has also been shown to help prevent against depression.
- It is a great protein source for detoxification of the liver. [aka Love your liver with salmon.]
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, and Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard.
The Clean Eating August 2014 Book of the Month is Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson. I give this book FIVE strawberries- an absolutely fascinating book.
Robinson examines the varieties of foods to determine which foods and which varieties are the healthiest. She also looks at the healthiest methods for preparation and when certain food need to be prepared in order to obtain the most nutrients.
When I first worked at the farmer’s market for Tomatero Organic Farms I remember learning about the three varieties of strawberries that we sold, Albion, Seascape, and Chandler. Each day customers would come up and ask about the berries and be shocked to learn that there was more than one type of strawberry. I would always explain that just like apples, all produce has multiple varieties. However, when we shop at the grocery store they generally only have one type of variety. The varieties that are chosen for grocery stores are varieties that ship and travel well, last a fairly long time, and that look appealing to customers. You might think that all produce should look appealing, and I agree, but let me give you one example. The Rosas variety of strawberry (another variety that Tomatero has sold over the years) is a pink berry. Most customers think it is underripe because it is pink, but that isn’t the case, that is just the characteristics of that variety type. That is just one example of how certain produce doesn’t fit our “standards” of looking appealing. [These are my very favorite Strawberry variety, by the way. If you find them, I highly recommend that you try them.]
In Eating on the Wild Side, You’ll learn that sweet potatoes aren’t in the potato (nightshade) family but in the morning glory family, that drinking a glass of beet juice before a run will help you run longer (due to the naturally occurring nitrates), that the outer leaves on lettuces are the most healthy because they make the most chlorophyll, and that broccoli loses most of it’s phytonutrients within 24-hours of harvest – so grow your own or shop at the farmer’s market and look for it on ice.
There’s about million more gems like these in the book, so take a look for yourself and learn how to eat on the wild side.
Hugs & Health <3,
I have very fond childhood memories of eating all the fruit growing up. My grandfather grew up on a farm in Lake Huron, MI. When the Essenmacher clan moved to California, he set up a bountiful backyard garden. Among the many things that he grew were plums. The plum tree was nestled next to my childhood swing set. I still love plums to this day and I’ll give my grandparents all the credit for my fruit addiction.
Jennifer Tyler Lee suggests that readers roast plums with pistachios or try making an Asian plum sauce. While I can easily eat about a half dozen fresh farmer’s market or backyard plums, I do like the idea of cooking the fruit. I’m particularly fond of grilled stone fruit served over some vanilla ice cream.
- Wild varieties pack the most nutrients. Look for red, purple, black, or blue plums because they will have more phytonutrients, especially anthocyanins.
- Plums should be ripened on the the tree and can be susceptible to chilling injury.
- Plums are a good source of vitamins A, B1, B2, B6, C, K, fiber, potassium, and copper.
- Plums and prunes (or dried plums as they are now being referred to in order to boost their popularity) are known for their laxative effects.
- Their content of neochlorogenic and chlorogenic acids [phenols] has been documented to have antioxidant and anticancer properties.
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Laura Pizzorno, Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson.