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Garlic is an herb with remarkable medicinal properties, and it tastes great too. Garlic is a cardiovascular tonic, lowering blood pressure and cholesterol levels and inhibiting blood clotting. It's also a powerful germicide and may protect against some carcinogens. The smell of garlic cooking has extremely positive associations for me -- it's comforting and homey. Nor do I have any problem smelling it on other people. If you eat garlic regularly (and with a good attitude), you won't smell of it. It's better for you in its natural state, raw or lightly cooked rather than dried as powder or in capsules. Enjoy the smell, taste and healthful effects of the whole, fresh herb. This recipe is good as is, or use as a base for soups. Dr. Andrew Weil - Optimum Health Nutritional Information: Per serving: 110 calories 6 g total fat (1 g sat) 11 g carbohydrate 5 g protein 0 g fiber 150 mg sodium
- To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage.
- Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
- Add salt to taste.