21st Annual

August 11& 12th, 2018

Just what makes garlic so good?

Known scientifically as Allium sativum, garlic contains more than 100 biologically useful chemicals, including substances with strange names as alliin, alliinase, allicin, S-allycysteine, daillyl sulfide, ally methyl trisulfide. In fact, garlic has been used medicinally for at least 3,000 years, but until recently, its benefits were considered little more than folklore. 

Garlic protects you against Heart Disease.

Garlic can lower blood levels of “total” cholesterol and, particularly, of the dangerous low-density lipoprotein (LDL) form. Garlic is also an anticoagulant – a natural blood thinner. Doctors in Germany, recently found that garlic could help patients suffering from peripheral arterial occlusive disease, characterized by blood clots in the legs. 

Garlic also protects against cancer.

Researchers have identified three ways garlic protects against cancer: by directing inhibiting tumor cell metabolism, by preventing the initiation and reproduction of cancer cells, and by boosting a person’s immune system to more efficiently fight cancer cells. Several studies have also shown that garlic reduces the risk of stomach cancer. 

Garlic fights microbial and fungal infections.

One way garlic works is by promoting phagocytosis, the ability of white blood cells to fight infections. Another way is by stimulating other immune cells, such as macrophages and T-cells to fight bacterial and viral infections and to scavenge for cancer cells.

 

Creamy Garlic Dressing

3 garlic cloves

1 whole egg

1 tsp. Worcestershire sauce

1 pinch of pepper 

1 cup salad oil

Blend garlic in blender, add next four ingredients, blend well, then gradually add oil a little at a time, until creamy and thick.  

 Makes about 1 1/2 cups of dressing.

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Low Cal Turkey Chili

                          1 cup onions, chopped                                      

                            1 cup green peppers, chopped                            

4 to 5 cloves of garlic, minced

3 tbsp. water, or chicken broth

1 1/2 pounds ground turkey

1 can (28 oz) tomatoes

2 tbsp. chili powder

1 tsp. cumin

1 tsp. dry thyme

1/2 tsp. dried sage

1/2 tsp. hot pepper flakes

1 can (19 oz.) kidney beans, drained

 

In a large saucepan, cook onions, green pepper, garlic and water or chicken broth.  Cover, stirring often, over medium heat until onions are softened, about 5 minutes.  

Increase heat to medium-high and add turkey, cook stirring often, until no longer pink, about 5 minutes.

Add tomatoes and juice, chili powder, cumin, thyme, sage and hot pepper flakes.  Break-up tomatoes with a wooden spoon.  Bring to a boil, reduce heat and simmer, partially covered for 20 to 25 minutes.  Stir in kidney beans and simmer for 15 minutes or until thickened.    

Serve with toasted garlic bread.

Makes 8 servings.

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Roasted Garlic

One whole garlic bulb. Cut off top of head. Drizzle with approximately one teaspoon of oil (preferably olive oil) and wrap in foil or place in a garlic baker and roast t 350 F for 40 -45 minutes. It will be cooked when the cloves feel soft to the touch. This especially good with mashed potatoes and sprinkled with parmesan cheese.

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Copyright @2005-2017

Perth Lions Garlic Festival 2014, PO Box 20l03, Perth, Ontario Canada K7H 3M6

  1-877-268-2833

 

Copyright @2005-2016

Perth Lions Garlic Festival, PO Box 20l03, Perth, Ontario

Canada K7H 3M6

1-877-268-2833