Roasted garlic is pretty much the greatest thing ever! It adds so much flavor!!!! It can easily be added to any dish, sauce, dressing, marinade, spread, etc. Fresh roasted garlic can be squished right out of its “shell” and can be eaten like a cheese or added to any recipe to add a nice mellow yet elegant flavor. I try to have a few heads already roasted in my fridge at all times! Garlic has many antibacterial, antiviral, and anti-inflammatory properties. Garlic has a unique set of sulfur-containing compounds that help protect us against oxidative stress and inflammation.
This list includes all of the sulfur-containing garlic’s constituents that help lower our risk of oxidative stress:
- alliin
- allicin
- allixin
- allyl polysulfides
- diallyl sulfide
- diallyl disulfude
- diallyl trisulfide
- N-acetylcysteine
- N-acetyl-S-allylcysteine
- S-allylcysteine
- S-allylmercaptocysteine
- S-ethylcysteine
- S-methylcysteine
- S-propylcysteine
- 1,2-vinyldithiin
- thiacremonone
To have the maximum health benefits garlic should be eaten raw as to not be denatured by any heat source. This is why you’ll notice in our recipe we call for almost an entire hour of baking at 225 degrees F instead of the typical 400 degree oven temperature.
Ingredients
- Organic Whole Garlic Heads
- *optional: 1/2 tsp. Organic Coconut Oil
Instructions
- Preheat oven to 225 F
- Cut off 1/4 inch off the top the garlic bulb
- Peel and discard as much of the papery outside as possible
- Place on aluminum foil square
- *optional: place 1/2 tsp. of Organic Coconut Oil
and rub into garlic cloves
- Close up the aluminum foil and place in oven for approximately 25-35 minutes
Notes
Tips: Using a muffin pan is a super easy trick when making these. It makes it much easier to take them in and out of the oven than putting them directly onto the wire rack. ALSO: I would always roast multiple garlic heads at one time. Store in the refrigerator when finished. Reheat in a skillet with a meal before eating.
References:
Ban JO, Oh JH, Kim TM et al. Anti-inflammatory and arthritic effects of thiacremonone, a novel sulfurcompound isolated from garlic via inhibition of NF-kB. Arthritis Res Ther. 2009; 11(5): R145. Epub 2009 Sep 30. 2009.
Cavagnaro PF, Camargo A, Galmarini CR, Simon PW. Effect of cooking on garlic (Allium sativum L.) antiplatelet activity and thiosulfinates content. J Agric Food Chem. 2007 Feb 21;55(4):1280-8. Epub 2007 Jan 27. 2007. PMID:17256959.
Galeone C, Pelucchi C, Levi F, Negri E, Franceschi S, Talamini R, Giacosa A, La Vecchia C. Onion and garlic use and human cancer. Am J Clin Nutr. 2006 Nov;84(5):1027-32. 2006. PMID:17093154.
Garlic. (n.d.). Retrieved July 25, 2016, from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60
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