makes 4 servings
Recipe courtesy of La Soupe’s Nourish the ’Nati program. Garlic contains a potent bionutrient called allicin, which is created when a garlic clove is sliced or chopped (the clove is like a seed: It has lots of power). Allicin has antioxidant, antiviral, and antibacterial properties among others. It also inhibits tumor growth. Once sliced or chopped, garlic should sit at room temperature for about 10 minutes prior to cooking to activate its allicin.

In a normal grocery, you will typically find the California Silverskin, a hardneck variety of garlic. Ask your farmer for information about the garlic they grow—it will likely have additional health benefits. If you are desperate for the convenience of pre-peeled and chopped garlic, opt for a freeze-dried version, which retains the nutrients.

1 cup fresh cilantro leaves and tender stems
1 cup fresh parsley leaves and tender stems
2 cloves garlic
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
1 tsp. salt
½ tsp. black pepper
¼ tsp. chili flakes

Add all dressing ingredients in the bowl of a food processor. Blend until smooth. Add this dressing to any salad, or drizzle a tablespoon over slices of roasted chicken, or smear on any sandwich.