1. LEEK GREEN PESTO
Add 4 cups of coarsely chopped leek tops to a medium saucepan of boiling water. Cook until bright green, 1-2min. Transfer to a bowl of ice water. Drain & squeeze slightly to blot the excess water. In a food processor, combine:
Add leeks and pulse until finely chopped. With the motor running, pour in 1/2 cup olive oil, or more if needed to thin. Store in an airtight container in the refrigerator up to 1 week. Use in hot soups or eat fresh as a dip. Enjoy!
2. STINKY GARLIC
Upon crushing, garlic cells release an enzyme called allinaise. This enzyme chemically changes inherent alliin into allicin, a sulfur-containing molecule, resulting in that pungent, garlic-typical smell. The sulphur molecules are absorbed into the bloodstream and lungs, escaping through exhaled air. Thus, the garlic breath.
The same sulfides that make garlic such a social challenging helps us keep healthy. Garlic helps lower the blood pressure, reduce bad cholesterol, and prevent hypertension. It boosts our immune system being an excellent source of many vitamins.
But remember, garlic needs to be crushed to produce the sulphides. If only cooked or swallowed whole it has almost no medicinal value an health benefits...And no bad breath!
Last updated October 14, 2016