The science behind how exactly garlic helps aid in weight loss is complex but here’s the simplified version:
Allyl isothiocyanate, which is a major component of garlic, inhibits your body from releasing macrophages and fatty acids that in turn cause an inflammatory response, and can ultimately result in obesity. What does all this mean though, and how is the Allyl isothiocyanate helping in weight loss? Simply, garlic impedes pre-fat stage cells from evolving into full-fledged fat cells. Does that make you want to eat more garlic? Take a look at these outstanding garlic-based recipes, which could help encourage weight loss.
- ½ lb flank steak, thinly sliced
- 2 Tbsp mellow white miso paste
- 4 garlic cloves, minced
- ¼ cilantro, chopped
- 1 Tbsp canola oil
- 2 carrots, peeled and thinly sliced
- 4 scallions, chopped
- ½ lb shiitake mushrooms, thinly sliced (discard stems)
- 2 cups low-sodium beef broth
- 2 cups water
- 6 oz Asian noodles (try out Ramen for the most affordable option)
- 2 cups packed baby spinach leaves
- To begin, take your flank steak, place it on a plate, and proceed to rub your 2 Tbsp white miso paste, 4 garlic cloves, and ¼ cilantro onto the steak.
- From there, heat up a large stockpot (high heat), add your tablespoon of canola oil, and place the seasoned steak onto the heated oil.
- Cook the steak until it’s browned on the sides, but has still retained a pinkish coloring closer to the center.
- Remove steak from stovetop and place on plate.
- Now, add your 2 carrots, 4 scallions and ½ lb. shiitake mushrooms to the large yet-heated stockpot, and continue with cooking until the mushrooms show a softened exterior.
- Then add your noodles, cover up the stockpot, and cook for around 2 to 3 minutes (until noodles have softened).
- Your last two steps are easy as it gets: add your spinach leaves and steak, and then serve up as soon as possible!
2. Mellow Garlic Puree (try as a spread or topping!)
This garlic-based puree works beautifully with toast and/or pigeon breasts. The curator for this recipe noted that the longer duration of time you cook the garlic, the less pronounced the flavor you’ll end up with.
- 3 peeled garlic bulbs
- 1 cup milk
- 1 tbsp extra virgin olive oil
- salt and black pepper
- 3 drops of sherry vinegar (optional)
- To begin, place your 3 peeled garlic bulbs in a small sized saucepan, and then pour your 1 cup milk over the 3 peeled garlic bulbs.
- Simmer 10 minutes, and proceed to add your tablespoon of olive oil and salt/pepper.
- Strain the mixture, saving the milk.
- Using a handheld blender puree the garlic and milk until smooth, and finally add your sherry vinegar.
- Blend a little bit more, and you’re all set!
3. Quince Aioli
Did you know aioli’s another word for the commonly used mayonnaise? This particular mayo or aioli meshes together splendidly with a pork or lamb focused dish.
- 1 garlic clove
- 1 cup membrillo
- 3/4 cup olive oil/sunflower oil
- Lemon juice for taste
- Salt/black pepper
- To begin crush your clove of garlic with a hint of salt in the pestle and mortar.
- Next, transfer the crushed clove/salt mixture to a food processor or bowl, and proceed to add your membrillo.
- Blend away, as you slowly add in your 3/4 cup oil mixture.
- Last, all you’ve got to do is add whatever amount of lemon juice you see as adequate for taste.