Ingredients:
20-30 cloves of garlic, peeled
1 Tbsp olive oil
dash salt
We start by buying the pre-peeled cloves of garlic, but you can certainly buy the full heads of garlic in bulk and peel and break them out into cloves yourself. The easiest way to peel the garlic is to lay the clove down and mash it with a large chef's cleaver. The layers then just fall off.
Mix the peeled cloves with the olive oil and salt. Make a pouch out of tin foil. Put the cloves into the pouch.
We wouldn't necessarily fire up the grill just to do this, but it's perfect when you're already cooking something else anyway. Set the heat to medium to high and put the tin foil pouch in the corner where you aren't doing your main cooking. Let it sit there for about a half hour.
The garlic will get soft and spreadable, like a paste. It'll also take on a slightly sweeter flavor. This is perfect to spread onto a steak, onto a hearty whole grain bread, or to use in a variety of recipes.
You can keep the resulting garlic paste in the fridge for about a week.
A teaspoon of garlic has about 0.8g of carbs, so very little, and garlic has a variety of health benefits. A study found that garlic helped to balance out HDL and LDL levels of cholesterol and lower the overall total number.
Technically, garlic is a vegetable - it's a member of the onion family. When you eat a garlic, you eat the root of the plant, just like with an onion.
Lisa Shea's Library of Low Carb Books
