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Crushing it –to increase garlic’s health benefits

• Crushing or chopping garlic releases an enzyme called alliinase, which converts alliin into allicin. Let the garlic stand for at least 10 minutes after crushing to activate enzymes prior cooking.
• Allicin has been found to suppress the growth of cancer cells.
• Allicin stays intact for about two days after it is crushed. Buying fresh garlic!

Recipe: Garlic Aioli

Aioli is a great dip for the fresh and crispy veggie stick or spreads over your sandwich.

Ingredients:

• 20ml of olive oil
• 8 garlic cloves
• 6oz of plain low fat Greek Yoghurt
• 1 tsp lemon juice
• ½ tsp of honey
• ¼ tsp Dijon mustard
• 1/8 tsp of salt
• 1/8 tsp of cayenne pepper

Method:

1. Preheat oven to 400^oF;
2. Place on an aluminum foil and drizzle lightly with 5ml olive oil and wrap up the foil;
3. Place in the oven and roast for 45 minutes. Set aside to cool completely. Once cool, gently loosen and remove the skin;
4. Combine garlic, remaining olive oil, yoghurt, lemon juice, honey, mustard, salt and cayenne pepper in a large bowl;
5. Pulse gently with an immersion blender until smooth and creamy.

Footnote:
A single food on its own is unlikely to make a major difference. It needs to be as part of a varied and healthy balanced diet to provide health benefits.