HEALTHY LIVING WITH JANICE--GARLIC

photo by Fristu

Garlic has been used for medicinal and therapeutic properties for thousands of years. Back in ancient Greece Hippocrates, known as the father of Western medicine, prescribed garlic for treating respiratory problems, poor digestion, various diseases, and even parasites. Throughout history garlic has been used around the world to treat bronchitis, high blood pressure, colic, diabetes, fevers, and other ailments.

Today garlic is still used by many people to prevent various cancers and promote heart health. Research has found that eating garlic seems to boost hydrogen sulfide in our bodies. Hydrogen sulfide is an antioxidant but is poisonous in large concentrations. People who eat diets rich in garlic appear to be protected against certain cancers and heart problems.

Additional research has discovered that exposing garlic to air after it’s chopped promotes the enzyme reaction that releases the cancer-fighting compounds within the garlic. So let your garlic sit for fifteen minutes after you mince it.

COOKING WITH CLORIS --CHICKEN PANZANELLA

Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP

CHICKEN PANZANELLA
(serves 4-6)
Ingredients:
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken

Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)

Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.

Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.

Add bread just before serving, tossing to blend all ingredients.

Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP