Garlic is a superfood that has been cultivated for more than seven thousand years. It originated in Asia, spreading throughout the Mediterranean and the rest of the world. Its characteristic flavor gives an unmistakable touch to meals. What makes garlic so special is the powerful combination of amino acids, vitamin B6, and minerals like potassium, calcium, and phosphorus. Its multiple properties make garlic a food that cannot be missing from your diet. Recipes: - Garlic Smoothie - Canned Garlic - Tzatziki Sauce
[Sound] the green field that you see behind my back is a field of garlic is what we are going to talk about
in today's program garlic is one of the great kings of the kitchen kings of the kitchen for its flavor and its intense aroma
[Sound] is a crop that appeared approximately 7000 years ago and it is believed to have originated in Asia gradually spread throughout the Mediterranean basin to the the Mediterranean basin until it spread throughout the garlic, the taste of which we already know that it has lovers and detractors has lovers and detractors is of the garlic family
of the onions and leeks and shares with them these with them these details as well as many properties, the human being is the only animal that consumes garlic animal that consumes garlic when you put a garlic on the a cat's or a dog's snout it will probably reject it it will probably reject it and this ability to cause rejection also moves to insects and to bacteria
bacteria we will go deeper little by little in the properties that it has since in addition to use in the kitchen it also has properties medicinal although as a culinary touch we can mention the canned garlic which is another form of find it in the market they sell it all year round we can buy it year we can buy it in summer in winter but in fact it's a summer vegetable summer is harvested in summer and this is that we have here behind us a very kind man that we we've met in the orchard that normally are harvested in January, that is to say that there must be two sowing seasons two sowing seasons but the natural one is summer
[Sound] I'm going to tell you some more garlic tidbits a super interesting story with this bad breath from the odors it leaves behind, garlic is usually garlic is often associated with vampires not that
we know everything it was used as an amulet putting it around and even eating it Theoretically so that the smell of the blood would be disguised by the strong aroma of garlic
but recent scientific studies point out that this is a really worthy curiosity to mention that vampirism could be the disease of rabies because it shares many symptoms such as photosensitivity rejection to water and a high sexual appetite
and also the rejection to very intense smells and flavors very intense, so if a person is very sensitive to that has rabies if we give him garlic to eat, he is going to it is going to reject it with a lot of forcefulness as well as the vampires curious here I leave you this data we are going to the orchard with me and take a closer look at it [Sound] we have taken out this garlic for you to see it well it's still very young and it almost looks more like a chives because it has not yet the bulb it doesn't have the cloves but if we smell it it is it's impossible to confuse it with anything else because it smells intensely to garlic how long does a fresh garlic last in the table well one month two months at most before it starts to dry out or if you live in a humid climate start to take out little green bits and lose their properties and also the aroma and flavor and then how is it that we have garlic all year round if in fact it's a vegetable that is harvested in the summer the magic of the cold, like many other products products are stored in chambers it's not frozen it is at 4 or 5 degrees and that allows us to enjoy this culinary wonder throughout this culinary wonder all year round
[Sound] did you know that in the old recia they used to veto the entrance people who had eaten garlic in some temples were the consequences of bad breath did you know that the curative properties of garlic were made that during the Byzantine empire, nothing medium was nothing more average continued to be used in pharmacopoeia to treat ulcers, ear pain and to neutralize and neutralize some poisons during the Byzantine the 7th century, the Benedictine school of Salerno included it among the most included it among the most respected medicines thus initiating one of the golden ages of the use of this vegetable
use of this vegetable, its role was the prevention of certain diseases such as the plague plague did you know that garlic is the king of myths? culinary myths due to its powerful aroma for reasons reasons that are not clearly explained garlic has been been associated with magical properties for centuries centuries such as warding off the evil eye repel vampires and all sorts of witchcraft in cultures such as the Roman or the Egyptian [Sound] contains a potent combination of amino acids vitamin b6 and minerals such as potassium, calcium and phosphorus it contains allicin allicin the component that gives it the properties antibiotic prevents diseases of the circulatory system circulatory system helps to eliminate liquids is a great bactericide for the respiratory tract as it calms coughs helps infections it is an anticarcinogenic food and is a great disinfectant and it is a great disinfectant for the skin
[Sound] garlic is used throughout the mediterranean cuisine in many dishes for flavoring and for giving this characteristic flavor from lentils to stews with meat, cheeses with fish, but from what it's all about is to take it raw to absorb all those properties all those properties that we've already been knowing some people take it as if it were a pill of antibiotic in the morning antibiotic pill in the morning directly peeled garlic and water that way you would avoid the issue of bad breath and itching bad breath and also the itchiness but be careful if you are sensitive stomach better avoid this experiment if you're not then hey because I don't recommend that you eat something afterwards to digest it more quickly I could maybe repeat a little bit your test does the experiment what it's all about as I said is to take it is to take it raw and we can also do it in smoothies or juices a very well known example is the gazpacho the gazpacho has raw garlic in it but it's a I'm going to give you another interesting recipe that I'm sure you'll like garlic peeled garlic we cut it the size of the clove ufs depends on how you like your garlic you like garlic if you like it strong or softer peeled carrot, we cut it quickly if you have a blender if you have a blender it could be an option the problem with the blender is that you get rid of the fiber the fiber of the carrot and of the fruit and of the vegetables in general, I personally am more more in favor of making green smoothies [Sound] we put inside a beet or half a beet if it's for one person with half a beet it's okay
[Sound] we cut [Sound] plus it's going to give a fabulous color to the juice
[Sound] inside and lastly squeezed lemon juice [Sound] so that it's not too acidic you could add a little bit of water [Sound] and that's it [Sound] mixer 1 2 [Sound] when you make juices with vegetables in the blender you'll have to leave it longer because the fiber of the carrot from the beet is quite a bit harder and it needs a little bit more leeway and here's this sort of hyper super porridge which is an atomic bomb of antioxidants
[Sound] don't forget that the purpose of taking raw garlic of drinking a juice like this is improve your health there is a very old saying that let your medicine be your food and that food be thy medicine precisely that medicinal use changes so much your way of everything you eat everything you ingest becomes the skin the blood the tissues and the energy of your body so if you take care of it you're really going to notice the difference health [Sound] spectacular [Sound] another way to eat garlic is in canned which is neither raw nor cooked
I'm going to give you a recipe that is also delicious this jar of garlic that you see here takes two weeks macerating in apple cider vinegar it is important that it is apple vinegar and organic other vinegars may give a too intense flavor after two weeks intense once two weeks have passed you just peel them and put them in a cool place and leave them in a cool place you go to open the jar [Sound] if you fill it to the top you could use half of the vinegar to have a wonderful garlic vinegar which has also absorbed a lot of properties the rest we are going to put it in a little cauldron pot gualá [Sound] not to fall [Sound] [sound] [Sound] and you leave the garlic on the side with honey organic honey you are going to pour practically the same amount of vinegar amount of vinegar than honey [Sound] and we're going to warm it up for just a few minutes because we don't want it to just cook it, we just want it to mix well so that it doesn't well so that it doesn't lose its properties [Sound] we turn around don't cook it at high high temperature so it doesn't boil [Sound] it's mixing to be diluted [Sound] once we have this liquid with the garlic again we're going to let it rest for two weeks plus a whole month whole but it's worth it because the garlic will last you for a year and you can eat it whenever you want a year you can eat them whenever you want what you get with canned garlic is to soften the flavor the spicy touch who doesn't like it it even takes a little bit of sweetness changes and we almost have the mixture [Sound] voila [Sound] we put it back inside of our jar with garlic [Sound] all the way up [Sound] we close again [Sound] and here's your wonderful homemade garlic preserve [Sound] we can also use raw garlic in sauces, one of the most sauces one of the most common ones is in the haloli for example there we have the raw garlic with a pretty intense flavor but today I'm going to to propose another recipe it's a Greek recipe we continue with the Mediterranean accent of garlic called tsatsiki to many it will sound like to others not what are the ingredients Greek yogurt natural preferably if we have a normal yogurt normal yogurt, cucumber sprigs would also be good
of mint half a lemon virgin olive oil and salt
virgin olive oil and salt that we do with it the sprigs we cut them so that we have more or less about 2 tablespoons of chopped mint cucumber already it I have here peeled half a cucumber and we grate it
it immediately releases a lot of juice [Sound] and then we're going to mix it with each of the ingredients
each of the ingredients the base is the yogurt
[Sound] almost got it [Sound] how to start tzatziki as it is an appetizer especially an appetizer you can eat it with bread could go with croquettes because it's not so good that you can it's so good that you can eat it in spoonfuls
we already have the cucumber I'm careful not to cut yourself [Sound] and we put them in the container [Sound] we add the yogurt [Sound] with a small yogurt is enough [Sound] we put the plate away [Sound] the star ingredient is the raw garlic and we chop it up and we chop it tiny tiny tiny tiny tiny [Sound] we could grate it but being so small being so small we run the risk of cutting ourselves so it's better to chop [Sound] if you like things with a little garlic in them put even two cloves if not with one is more than enough to give a spicy aromatic spicy aromatic touch to a super fresh sauce and we chop chiquitos chiquitos chiquitos chiquitos as small as you can
[Sound] add [Sound] and last but not least to give it the little touches of flavor [Sound] with olive oil we pour a squirt if the jet to measure you can take a big spoonful and add a little bit of olive oil [Sound] finally half a lemon squeezed [Sound] the lemon gives it an impressive touch [Sound] and a small spoonful of salt salt as always is one thing that it goes to taste this is the reference that you like some on the side then add more [Sound] and stir the mixture little by little [Sound] to finally put the peppermint we set a little bit to decorate well we have the twig whole it's going to look so much cuter cuter mmm a spectacular mint smell [Sound] and we have the tzatziki which it's a little bit sour sour sauce osea [Sound] try to see how it is [Sound] mmmm [Sound] and how you can eat it in every bun just here is the sauce [Sound] we reviewed the recipes that we have with fresh garlic fresh we made a juice with beet with carrot with lemon we made a super original way of eating original way of eating garlic and a very very original sauce
I hope this way you will be encouraged to put raw garlic raw garlic in your diet that we have a very original way to I hope this way you'll get some raw garlic in your diet someone who loves garlic too and you're all happy
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Audio:
Subtitles:
Superfoods - Blueberries
Superfoods - Lemon
Superfoods - Pomegranate
Superfoods - Honey
Superfoods - Asparagus
Superfoods - Nori
Superfoods - Garlic
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