By Cal Orey
As a thirty-ish graduate and health gastronome, living in the San Francisco Bay Area, I escaped south to the Gilroy Garlic Festival for the thrill of it. The annual event was crowded, garlic aroma filled the hot summer air. The garlic-centric scents permeated a different smell in each food booth. There were so many stands filled with so many garlic foods to sample and buy. I, of course, did both...
I
ended up munching on garlicky onion rings. I relished a slice of sizzling
garlic and basil vegetarian pizza, followed by a garlic cold and creamy ice
cream cone. I brought home a bag of garlic bulbs to spice up my rice and
vegetable dinners—my staples for losing body fat and gaining muscle. Not to
forget a ceramic garlic braid I valued and hung in the kitchen as a reminder of
how I lived near the garlic capital of the nation. And whenever I get the
craving to visit the Pacific Ocean, a visit to Gilroy for fresh garlic bulbs is
on the to-do list each and every time for the sensory thrill of it.
THE FAMILY TREE OF GARLIC
Hippocrates, a Greek doctor and the father of
modern medicine, is believed to have used garlic for curing both infections and
sprains.
During the Victorian era, the herb was believed to be
strong and too bitter to enjoy. Also, some herbalists claim religious groups,
such as Buddhists stayed clear of the harsh herb. In fact, garlic was believed
to have aphrodisiac properties and was forbidden to eat by some people.
In 1990, the First World Congress on Garlic, held in
Washington D.C., the place where it was noted that garlic was acknowledged as a
scientifically supported healing herb.
Anti-Viral Enhancing
Pasta with Garlic and Tomatoes
Pasta with garlic and tomatoes is an Italian dish that can
be made quickly. Make sure to use your favorite extra virgin olive oil for it.
This recipe is easy on the budget. Two favorite herbs—garlic and parsley—make
it a perfect dish for any time year-round. It is a fail-proof recipe which can
be used for a side dish or a light meal.
¾ pound of
spaghetti, cooked
Sea salt to taste
6 tablespoons extra
virgin olive oil
8 garlic cloves,
minced
¾ teaspoon lemon
pepper
1 cup Roma
tomatoes, chopped
½ cup Parm cheese,
grated
Marjoram or basil
for garnish
Bring a large pot of water to boil. Add pasta and salt.
(Italian chefs recommend salting the water to the salinity of sea water.) Cook
pasta, several minutes, until al dente (not overcooked). Drain. Do not rinse.
Heat oil in a nonstick skillet over low heat, then add garlic and sauté, do not
overcook. Stir-fry tomatoes in same pan. Transfer drained pasta to warm serving
bowl. Add the garlic and tomatoes to pasta. Toss. Top with cheese.
Makes 4 servings.
Herbs and spices play a big role in my life and well-being in California. In December 2019, pre-pandemic era, my solo expedition en route from Lake Tahoe to Alaska aka "The Last Frontier" finally happened. As I traveled through hurricane-force winds, an almost flight diversion to Fairbanks, I anticipated fresh and exciting seasonings, northern lights, and a moose sighting. Sometimes, fantasies are healthier than real life...
Adapted from The Healing Powers of Herbs & Spices, published by Kensington
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