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Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I’ve come to understand and love the little blighters.

In olden times (that is until about 4 months ago) I thought I couldn’t live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.

But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.

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The benefits of garlic have been long acknowledged in every ancient civilization and brought in to active use by the Chinese and the Indians dating thousand of years back. So much so that during the good olden days its paste was used to prevent open wounds turning into septic. Its anti-microbial properties were well recognized by Louis Pastor. Garlic is no doubt the treasure trove of health benefits. This ‘miracle bulb’ of the family Liliaceae is richly endowed with natural antibiotic properties owing to rich collection of varied sulfur compounds. The presence of allicin is responsible for according garlic with its unique pungent taste and magical therapeutic properties. It helps to lower blood cholesterol and triglycerides in the blood stream besides taking care of common cold and flu. Garlic is an effective anti-oxidant for it has property to capture the age-causing ‘free radicals’.

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