5 Powerful Reasons to Try Black Garlic and 8 Great Links

Welcome back to Friday’s Lists and Links!

Every week I scour the internet to bring you a fun, practical or yummy list. Today’s list is:

5 Powerful Reasons to try Black Garlic

But first:

What is Black Garlic? It’s raw garlic that is fermented. Fermentation is  process that has been around for thousands of years and is used in many of the foods and drinks we consume such as wine and beer, yogurt and cheese, pickles and vinegar and many others.

Why is it black? According to BlackGarlic.com: Garlic contains sugars and amino acids. When garlic undergoes fermentation, these elements produce melanoidin, a dark-colored substance that is responsible for the color of black garlic.

What is the texture of black garlic compared to raw garlic? Black garlic is soft and truffled, dense and layered, with the paste-like texture of roast garlic.

Fermented foods enrich the diet through the development of a diversity of flavors, aromas, and textures. Black Garlic is just one of hundreds of foods created by this process.

Black Garlic

1. Fermentation gives black garlic its sweet clove-and-caramel flavor in contrast to the acrid taste of raw  garlic.

2. It’s natural antioxidants are double that of raw garlic.

3. The antioxidant compounds help lower cholesterol and decrease cancer risk more so than raw garlic.

4. Antinutrients, compounds that interfere with the absorption of nutrients, are eliminated during fermentation.

5. No worries about bad breath with black garlic.

Black Garlic can be purchased at Whole Foods stores and online at BlackGarlic.com and at Amazon.com. It must be refrigerated and used within 2 months.

Try Black Garlic with this recipe from BlackGarlic.com:

Creamy Cheese and Black Garlic Dip/Spread


  • 1 tub of cream cheese
  • 1 small pot of soured cream
  • Half to one tablespoon of creamed horseradish (according to taste)
  • 2 cloves of peeled black garlic – chopped
  • 3 tablespoons of fresh chives – snipped
  • Salt and black pepper


Place all the ingredients with the exception of the creamed horseradish and snipped chives, into a food processor. Process until smooth. Season to taste with salt and black pepper. Add the creamed horseradish according to taste. Stir in the snipped chives.

Before you go, I have 8 great links for you:

Rachel Gardner’s How To Make a Living as a Writer, Part One – She explains the concept of Longtail.

Ali Luke, How Much Should You Write Everyday? presents the idea that writers have to be careful not to write too much.

Joan Reeves of Writing Hacks gives some great tips on using tags and keywords in More Tags. She also talks about a self-publisher’s “street team”. Worth reading!

Orna Ross’ Best Twitter Hashtags for Writers answers a universal question!

Joanna Penn’s The Rise of Indie Authors and How This Helps Publishing is her notes and slides from her recent keynote speech where  one of her points was showing the positives of self-publishing and, to demonstrate, she shared her sales figures for the past year. Highly recommended.

Patricia Stoltey guest posts at Chuck Sambuchino’s  Guide to Literary Agent’s blog about 10 Tips on Guest Blogging and Blog Tours, answering questions and calming insecurities about guest blogging.

Justine Musk’s, The Art of Outsider Thinking (+ Why It Makes You More Creative) poses the question,are you working at the very edge of your field?Danielle LaPorte

Danielle LaPorte is one of my favorite people. She has a new series called Burning Question. She asks a question, answers it and challenges you to do the same. Go check out this one.

Are you into trying new ‘superfoods’? Would you eat black garlic?

I’m inviting you all to pimp your own work today! Please share a link to one of your best posts!

Come back to visit tomorrow for my Health Challenge Update #4.

Next Wednesday, April 4th is the launch of the Life List Club blog and the debut post of our newest author, Sherry Isaac! Don’t miss it!!

Last, but not least, LLC Milestone Friday’s giveaway winner of a blog post swap and an Amazon gift card iiisss….the fabulous,  Kate MacNicol!!! YAY, Kate!!

Kate, please email me to set up the blog post swap and to make arrangements to send you the gift card!


15 thoughts on “5 Powerful Reasons to Try Black Garlic and 8 Great Links

  1. Wow I’d never even heard of black garlic before reading this. But it sounds like it would go well with all the cosy winter meals we’re gearing up for here in the southern hemisphere. Now to find where to buy it in Oz!

  2. Black garlic? Really? I don’t know. . . but it means I have to go to Whole Foods or the Granary (local health food shop) then I might try it.

    Thanks for sharing all your links. Again, just a wealth of good reading. 😀

  3. I had never heard of black garlic before. Have I been living under a rock or has this been a well-kept secret? Gotta try it!
    I’m excited that a fellow Torontonian is joining your Life List gang! Sherry and I going to meet for a latte one of these days … you’ll have to travel north and join us!

    • There isn’t any garlic in wine and beer, but they are fermented and have a lot of nutrients due to fermentation. Do try the garlic dip and let us know how you like it! Thanks, Angela.

  4. I will have to try that! I love garlic and am not afraid of the fermented.

    My mother makes her own fermented veggies (it is quite a process) but there are so many health benefits to them.

    Thanks for writing this up – I didn’t know about the garlic and always love having new things to try.

    As far as blog pimping goes, I started a new fiction series on my blog that gets the reader involved in the story – it’s a new venture for me (I never put fiction on my blog) so I’d love to get more readers involved! http://wosushi.wordpress.com/2012/03/22/tell-me-a-story-part-one/

    But for any readers that prefer non-fic, this week I had my most read post ever: http://wosushi.wordpress.com/2012/03/26/im-not-racist-but/

    (Is two links ok? 🙂 )

    • Your mom makes her own? She must love it…I imagine it takes some time. Enjoy the garlic!
      Your fiction series sounds like fun, Amber! Oh yeah, Patricia Sands reblogged your non-fic post. Awesome! I’ll be over later!
      (Yes, 2 links are great!) 🙂

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