Garlic is one of my favorite foods. It's an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens.
The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb.
6 cups vegetable stock
1 1/2 tablespoons quality extra-virgin olive oil
1 head garlic, peeled and coarsely chopped
1/2 Turkish bay leaf
1/4 teaspoon dried thyme
Pinch dried sage
Salt to taste
1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste.
3. Strain. Good as is, or use as a base for soups.
6 g total fat (1 g sat)
11 g carbohydrate
5 g protein
0 g fiber
150 mg sodium
-Recipe reprinted with permission of DrWeil.com