Not just for Fighting Vampires
I have been reading an interesting cookbook lately called “Cooking with Foods that Fight Cancer” by Richard Beliveau and Denis Gingras. It is actually half cookbook and half scientific information written by two Phd’s talking about the health benefits of certain types of food.
Garlic for example is an excellent source of cancer fighting food. And to make the cancer fighting properties even more potent, the authors advise crushing the whole garlic clove with the flat of a knife. When you do this you transform the molecule alliin into a more unstable molecule called allicin which becomes 30 other compounds all of which have anti-cancer properties.
So they advise that you crush the garlic clove then wait ten minutes before chopping it up any finer thus allowing all the new molecules to develop. I’ve tried this and I can really tell a difference in the smell and the taste of the garlic. It becomes a more subtle flavour, less sharp. Try it out for yourself.
In fact you can try it out with the following recipe that I got from the same book. (Note I’ve modified the recipe somewhat just to keep the number of ingredients down.)
Cumin Coriander Eggs
Dash of oil
1 garlic clove, crushed then wait ten minutes then dice finely
Cumin to taste
1/4 can of diced tomatoes
1 tsp cut up coriander leaves
Once the garlic is to the diced up stage add it with the oil to a frying pan and put on medium low heat. Sweat the garlic until it is translucent. Add the cumin and stir for 1 or 2 minutes. Add the tomatoes and simmer for 20 minutes, until the mixture thickens. Crack the egg into the centre of the tomato stew. Continue until the egg whites are cooked. Garnish with the fresh coriander and serve immediately.