“A nickel will get you on the subway, but garlic will get you a seat”
Can you imagine 50 people being convinced to eat 50g of garlic each to see the impact on their blood sugars – they would certainly get a seat on the subway!!! The exercise is not relevant, given that the carbohydrate/ GI content of garlic is minimal. Historically, garlic has been considered the herbal remedy for many an ailment. Whatever health benefits it is has, it remains one of the tastiest additives to food, and is used across multiple cultures for adding flavour to the best cuisines. Of course, with mass production, the bulk of garlic in supermarkets from Asia and South America has been treated and bleached to make it last longer. This process leads it to lose its taste somewhat.
What we’ve been amazed at since buying some locally grown garlic is that (a) it is very tasty and has a really ‘garlicy’ aroma, which goes to show that the good stuff is still available and (b) there are MANY different varieties of garlic available. From mild varieties that are close relatives of leeks to strong, fiery/bitey varieties that will give you a nip in the mouth as you eat them, and have an extremely strong flavour.
The ones we ordered most recently are giant russian garlic bulbs (still grown in Australia) and the cloves are giant-sized, so you can roast them and eat them with a knife and fork. Yum!!!
We’ve ordered from australiangarlicfarms.com and melodycreekorganics.com. Australian garlic farms has a wide range of garlic types available, but they took quite a while to process the order, which was a bit annoying, whereas melodycreekorganics.com shipped next day after I placed the order online.
December 14th, 2009
Slow roasted tomatoes seem to be everywhere! Fine dining has found a newest best friend – and after eating these – I can see why. My sister in law kindly described them as “life changing” though I am not sure if the champagne they were served with had something to do with that! The certainly [...]
Post a comment · Read the recipe →
November 23rd, 2009
My brother’s fiance Annaliese sent me this recipe months ago, and we finally had the time to try it recently: with the perfect accompaniment, a delicious smoked salmon pie! I do prefer spinach to silverbeet, but the garlic in this dish, and the soft, broken up potato pieces make this a creamy and wonderful delicacy. [...]
Post a comment · Read the recipe →
November 21st, 2009
Light, quick, fresh, and simple to prepare. The tart blood orange, salty soy sauce, and sweet mango combine beautifully as a soft backdrop for the crisp salmon. This meal was a Wednesday night – haven’t been shopping for two weeks – what will we cook – special. Basically I combined everything that was left in [...]
2 comments · Read the recipe →
November 11th, 2009
A very cost effective old favourite from University days, my housemates used to make this for me, and I loved it! Of course, back then we used to pile on the cheese, and I reckon we might have even added a slice of butter for good measure — it surprise me though, to find that [...]
Post a comment · Read the recipe →
October 2nd, 2009
Real comfort food – my nieces loved this stew that “Nonna” (Mum) makes for them – and has made for us for decades with different variations. Dan just discovered it on a recent family holiday, and we made our own version at home with the baby carrots that came from our garden. This dish is [...]
2 comments · Read the recipe →
September 9th, 2009
This recipe was inspired by some quick, cheap and tasty black-eyed-pea balls at an African restaurant called Le Kilimanjaro recently. Black eyed peas have a low GI (38-52) and a carbohydrate portion of 30g per 150g. They are high in fibre, magnesium, folate, iron and protein. I found a recipe for the traditional African version [...]
Post a comment · Read the recipe →
September 6th, 2009
Perfect for a mid morning brunch, a lazy dinner on a Friday night, or a midnight snack after a late night out. A bit like bubble and squeak, this recipe makes use of what was left in a near empty fridge prior to shopping day! Check out our beans tag for more info about beans. [...]
Post a comment · Read the recipe →
September 6th, 2009
Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]
Post a comment · Read the recipe →
August 29th, 2009
Enjoy these soft melt-in-the-mouth lamb chops in contrast with the slight crunch of the burghul interspersed with fresh bursts of mint. Burghul is also known as bulgur or cracked wheat. It is easily purchased in your health food store and very cheap; it’s a lower-GI alternative to cous cous. Allow the burghul to remain a [...]
Post a comment · Read the recipe →
August 11th, 2009
Lentils, pumpkins and cannellini beans…who says just because mashed potato is high GI you can’t enjoy this classic dish! We actually think this version is BETTER than the original, and are once again, happy we started cooking with beans. My mum used to make a delicious lentil shepherd’s pie sourced from a book called “passion [...]
2 comments · Read the recipe →
August 9th, 2009
This quick tasty meal is a wonderful mid week pasta and can be ready to serve half an hour after you walk through the door. It’s also another great lunchbox special: tastes equally good reheated in the microwave at work!
Though pasta is low GI, particularly when cooked al dente and a little chewy in the [...]
2 comments · Read the recipe →
August 8th, 2009
Chickpeas, lemon juice, tahini, garlic, salt, olive oil are the typical ingredients of hommus. Some people, my husband included are sensitive to chickpeas, and get abdominal discomfort when eating it. Adzuki beans have a delicious nutty taste not unlike chickpeas, so we thought we would give it a go. The result was superb!
[...]
Post a comment · Read the recipe →
