Category: Superfoods

Years ago I was in the habit of buying those tiny trays of frozen crushed garlic. They disappeared from the stores for a while, and I forgot about them. When I decided to write this post for you, I did some digging and found out they still exist (at least online), but the ingredient label shows they also contain canola oil and salt, neither of which I want in my garlic. (Here’s why you may not want to consume canola oil.)

Anyway, I want to share with you this great garlic-saving trick I’ve been using a lot lately. If you like fresh garlic in your food but don’t like the sticky painful mess of peeling and chopping, then check this out.

When a recipe you have calls for, say one or two cloves of chopped garlic, make a whole head of it. It takes a little extra time but you gain overall efficiency in “mass production.”

1. Break up the whole head of garlic by rolling it firmly around in a kitchen towel (these are my favorite). Go ahead and be aggressive with it, you’re going to chop it up anyway!
2. Take a small knife and start chopping off those hard stubby ends. When you’re all done, take a large knife and press-smash the garlic with the side of the knife. The peels will start to pull away and fall off.
3. Pull out the raw garlic cloves and either put them in a mini-chopper or set them aside in a bowl. Discard the detritus. Chop the garlic to desired size either by hand or in the mini-chopper.
4. Set aside however much you need for tonight. Put a scoops of chopped garlic into the cells of a small ice cube tray , then wrap the tray in plastic and freeze.
5. Once  frozen, pop them out of the tray, and place in an air-tight container back in the freezer for later use.

Garlic’s health benefits are huge! A natural gut healer, anti-oxidant, and pre-biotic, you can’t go wrong with using a lot of garlic in your food.