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#94231

shayfo
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Topics: 18
Replies: 668

I agree with Raster that actual garlic is a good choice (and probably way cheaper than anything else). If you make mashed cauliflower/rutabaga, blend a clove (or two) of raw garlic into it when you puree. Or if you make blended soups, add garlic when you put it in the blender. I’ve found that I can convince myself to eat a lot of raw garlic if it’s under cover of a meal, but maybe only a clove if I try to eat it straight.