A new study suggests that the more garlic people consume, the lower the likelihood of cancer development. Is that enough to make you sacrifice good breath? We say HELL YEA! Researchers have designed a test that measures a potential carcinogenic process and a marker of garlic consumption.
The study, based at Penn State University, treated participants for one week with capsules containing varying levels of garlic: 1, 3 or 5 grams of fresh garlic. A separate group received 500 milligrams of ascorbic acid, or vitamin C. Results reveal that participants had a lower carcinogen count than those who took no garlic. Though the differences were slight, the consumption of 5 grams of garlic per day was associated with the lowest level of the marker for potential carcinogens. A single garlic clove typically can weigh between 1 and 5 grams. Via MeatOutMondays. To read the full article, click here!
What next? Get cooking, of course! You can basically add garlic to anything – even your morning smoothie! But before putting it in your chocolate cake, try these divine Sweet Potato & Bean Enchiladas. Cook up these zesty enchiladas and try them along with Mexican rice and a crisp green salad spiked with Mandarin oranges or halved grapes. Or chop and add onion, peppers and tomatoes, and maybe even a dollop of guacamole.
Sweet Potato & Bean Enchiladas
Ingredients:
1 can (14 oz.) black beans, rinsed & drained- 2 cloves garlic, minced
- fresh juice from 1 lime
- 2 cups cooked sweet potatoes, smashed
- 1 Tbs. chopped canned green chiles
- ¼ tsp. ground cumin
- ¼ tsp. curry or chili powder
- sea salt and black pepper (to taste)
- 8 corn tortillas
- 1 cup vegetable broth
- 1 Tbs. white rice flour or cornstarch
- 1 cup salsa verde (green salsa) or chopped canned green chilies
- cumin or chili powder, to taste
1 can (14 oz.) black beans, rinsed & drainedDirections:
- In a mixing bowl combine drained black beans with minced garlic and lime juice; toss to coat beans and set aside.
- In a separate bowl combine smashed sweet potatoes with tablespoon of chopped green chiles; add spices; season with sea salt and pepper.
- To make a vegan sauce: combine vegetable broth with tablespoon of rice flour or cornstarch; heat in the microwave until thickened (or in small sauce pan on stopvetop); whisk in the salsa verde and add cumin.
- Pour ¼ cup sauce into bottom of a 9″x13″ baking dish to hold 8 enchiladas.
- Begin stuffing tortillas by laying first tortilla in sauced baking dish; wet it with the sauce to soften; spoon 1/8 sweet potato mixture down the center; top with 1/8 black beans; wrap and roll tortilla; repeat for remaining tortillas; top with remaining sauce.
- Bake at 350 degrees for 20-25 minutes until enchiladas are hot and bubbling.
Recipe via Karina Allrich/ www.FatFreeVegan.com