well not 100% raw but nearly .... yesterday I combined some left over vegetables ; diced and previously steamed white cabbage and fennel + zucchinis , in a little bit of olive oil + a tad of water so that it wouldn't burn &which I covered with a lid on rather high heat
... and then I added about 12 large cloves of fresh garlic, it took me a little while to peel all that -whilst healping one of my children with homework, so the garlic got only about 3 to 4 minutes in the covered pan on the stove, since the zucchinis were done and the other veggies were warm enough.
I'll have about 3 servings out of that so that works out at 4 cloves of nearly raw garlic in each serving (other family members won't touch most of the vegetables I cook for myself, I've stopped battling by now ...)
curious to hear from others about using more garlic every day
(I can't do garlic that is in brine or in vinegar)