Got Fresh Garlic?

Posted on September 15, 2009

To reap the most cardioprotective benefits, eat crushed fresh garlic. Here’s a link to a New York Times article by Henry Fountain (published August 3, 2009) about a University of Connecticut School of Medicine study comparing the cardiac benefits of two garlic flurries served to rats: one made from fresh-crushed garlic and the other from garlic that had been crushed and left to dry for two days. “The researchers found that while both slurries provided some cardioprotective benefits, the hearts of the rats that had eaten the fresh-crushed garlic had less damage and better recovery after blood flow was restricted for 30 minutes. Among other things, the fresh-crushed garlic was better at suppressing chemicals that act as a ‘death signal’ for heart muscle cells.” Read more at http://www.nytimes.com/2009/08/04/science/04obgarlic.html?_r=2&ref=nutrition

More about , ,

Homemade Salad Dressing Made Easy

Posted on September 9, 2009

Take the guess work out of salad dressing and make a fool-proof batch every time. Feel free to substitute ingredients, including fancy oils (walnut, avocado, hazelnut) and flavored vinegars (tarragon, raspberry, white balsamic). Instead of crushing the garlic clove, smash it with the blade of a knife, so you get the garlic flavor without small pieces clogging the squirt bottle opening. To produce consistent results, purchase a wide-mouthed plastic squirt bottle (minimum one-cup capacity) and mark lines on the side of the bottle to indicate how much vinegar and oil to add. Here’s a classic vinaigrette recipe to get you started.

Catherine’s Classic Vinaigrette
2 teaspoons Dijon mustard, to taste
1 garlic clove, peeled and smashed (optional)
Salt and freshly ground pepper
Pinch of sugar
3 tablespoons red wine vinegar
½ cup plus 2 tablespoons canola oil

Combine the mustard, garlic, salt, pepper, sugar, and vinegar in a squirt bottle. Seal the top and shake vigorously Add the oil and shake again. Keep refrigerated. The dressing will last about 1 month refrigerated.

More about , , , ,