Whether you’re roasting, sautéing, or boiling it, garlic is delicious any way you prepare it. This member of the onion family is a key ingredient in an infinite number of savory dishes, often complimenting other potent flavors, rather than overpowering them.
Beyond its wonderful taste, garlic has great health benefits. It has been known to regulate cholesterol levels, reduce blood pressure, fortify your immune system, and more. It does so much more for your body than just protect it from vampires.
Garlic alone is rarely given the spotlight it deserves, and rightly so. Nobody’s munching on raw cloves like they’re grapes, even though a whole clove is only four calories. But since it’s National Garlic Day, try out these Pure 21 Wellness Challenge approved dishes that incorporate today’s ingredient of honor.
While cauliflower carries this dish, it would be flavorless and basic without garlic’s help. Bring this dip to your next party and watch it get scooped up in seconds.
- 3 cups raw cauliflower florets
- 2 tbsp water
- 2 tbsp olive oil
- 1⁄2 tsp salt
- 3 cloves garlic, whole
- 2 tbsp tahini paste
- 3 tbsp lemon juice
- Spoonful olive oil
- Optional: smoked paprika
Combine the cauliflower, water, olive oil, salt, and garlic cloves in a microwave bowl. Microwave for 15 minutes or until softened and darkened in color. Put cauliflower mixture into food processor and blend. Add tahini paste and lemon juice. Blend until mostly smooth. Taste and adjust seasoning and amount of liquid as necessary. Top with a sprinkle of paprika and a drizzle of olive oil.
GARLIC BROCCOLI & CHICKEN SAUTE
A great entree for one, this recipe only requires one clove of garlic to liven up an otherwise simple serving of meat and veggies. Since it contains quinoa, this is allowed only in week three of the Pure 21 challenge, but we promise it’s worth the wait.
- 2 cups broccoli, roughly chopped
- 6 oz grilled chicken breast, cut into 1-inch pieces
- 1⁄2 cup quinoa, cooked
- 1 clove garlic, minced
- Pinch of salt + black pepper
- Coconut oil cooking spray
Coat pan with coconut oil spray and bring to medium heat. Add garlic to pan and cook for about 30 seconds. Toss in chopped broccoli, season with salt and pepper to taste. Stir frequently. Remove from heat, add chicken and quinoa to the pan and mix.
While it’s not in the Pure 21 Guidebook, garlic confit is a great spread, adding flavor, moisture, and texture to anything you desire. While the common confit is just garlic and oil, we found a recipe from Food & Wine that is packed with flavor.
- 6 heads of garlic, cloves peeled
- 6 thyme sprigs
- 3 small bay leaves
- 3 dried red chiles, such as chiles de arbol
- 2 cups pure olive oil
Throw your ingredients into a saucepan and simmer over low heat until the garlic is tender, but not browned. Let cool. Using a slotted spoon, transfer the garlic, herbs and chiles to three 1/2-pint canning jars. Pour the cooking oil on top, seal and refrigerate for up to 4 months.
Luckily, this “wonder food” is Pure 21 approved and good on anything savory. It’s almost impossible to go wrong when adding this incredible ingredient to your meals.