Ready Nutrition Guys and Gals, if you aren’t already including the herb Cilantro (Coriandrum sativum) in your diet (and your garden), it is time to start thinking about it for a number of reasons we’ll go into now. Cilantro is a member of the mint family, and it has a taste that you either love it or hate it the first time. It is a principal herb to flavor Mexican and Hispanic dishes. Indeed, fajitas are replete with it, and incomplete without it.
From an herbal perspective, it has been used with many ailments, such as nausea, diarrhea, problems with excessive flatulence, and toothache. It is an annual, originally found in Southern Europe (Spain, Italy, and Greece), as well as in North Africa (Libya, Tunisia, and Morocco). The essential oil is effective against Staphylococcus aureus, Escherichia coli, and Enterococcus faecalis, to name a few that are associated with fecal-oral transmission and the kinds of conditions in a grid-down emergency
Cilantro (3.5 ounces, or 100 g) has a tremendous amount of nutritional value: Calcium, zinc, magnesium, iron, potassium, and vitamins are found in abundance. Indeed, this amount of cilantro holds 27 mg of Vitamin C, or 1/3 of the RDA.
The biggie: Cilantro removes toxic metals from the human body. Aluminum, arsenic, cadmium, and mercury are among such metals. The herb also protects against the uptake of lead in the human body. Now, with all that metallic garbage floating around in our ground and municipal water systems, we can use all of the help we can find! Even if you have a well, that is no guarantee that such metals will not leach into the well at a later date…after the well water has tested negative for them.
Cilantro is best consumed when it is fresh and uncooked, as the heat lowers its abilities and breaks it down. It can be tinctured, but if you do, tincture it using the fresh herb and not the dried, as the best phytochemical (plant-based substances that fight infection and illness) substances are found in the fresh leaves. As I mentioned before in other articles, tincturing lasts longer and the alcohol (using grain alcohol is best) preserves it and keeps it from freezing at low temperatures, as well. For exact freezing temperatures, refer to our article on freezing points for ethyl alcohol.
Cilantro is inexpensive and easily obtained, as well as simple to grow. You can use it for many different things, and many of you will think it tastes fantastic on foods. We look forward to hearing from you and any good recipes you may have with it, as well as herbal remedies you’ve experimented with. Stay in that good fight, and fight it to win! JJ out!
How about making a cilantro pesto? For those doing keto, this is very low carb and yet satisfies the craving for green foods. I make a big batch of it and then freeze portions for later. Great to easily spice up Mexican dishes by adding some to your cooked and hot meal right before eating.
Great idea!
We love this unique recipe, and freeze lots of the pesto.
Capellini with Cilantro Pesto & White Beans
(from Sunset Low-fat Stir-Fry Cookbook)
Cilantro Pesto:
In a blender or food processor, combine 3 cups firmly packed cilantro leaves, 1 cup grated parmesan cheese, 1/2 cup water, 1 Tablespoon grated lemon peel, 1 Tablespoon sesame oil, 3 cloves garlic, and 2 teaspoons honey. Whirl until smoothly puréed. If pesto is too thick, add a little more water. If made ahead, cover and refrigerate for up to 3 hours; bring to room temperature before using.
Prepare pesto and set aside.
8 oz. dried capellini or angel hair pasta
2 Tablespoons seasoned rice vinegar (or 2 Tbs. white vinegar plus 3/4 teaspoon sugar)
1 medium-size red onion, cut into thin slivers
1 Tablespoon balsamic vinegar
1 can (about 15 oz.) cannellini (white kidney beans), drained and rinsed
7 medium firm-ripe Roma type tomatoes (about 1 lb), chopped
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
Thyme and cilantro sprigs
Pepper
In a 4- to 5- quart pan, cook capellini in about 8 cups boiling water unti just tender to bite, about 3 minutes, or cook according to package directions. Drain well, rinse with hot water, and drain well again. Quickly return pasta to pan; add rice vinegar and lift with 2 forks to mix. Keep warm.
While pasta is cooking, combine onion and 1/3 cup water in a wide nonstick frying pan or wok. Cover and cook over medium-high heat until onion is almost soft (about 3 minutes). Uncover, add balsamic vinegar, and stir-fry until liquid has evaporated. Add beans, tomatoes, and chopped thyme to pan; stir-fry gently until beans are heated through and tomatoes are soft (about 3 minutes). Remove pan from heat.
Stir Cilantro Pesto well; spread evenly on 4 individual plates. Top with pasta, then with bean mixture. Garnish with thyme and cilantro sprigs; serve immediately. Season to taste with pepper. Makes 4 servings.
Per serving: 473 calories, 20 g protein, 73 g carbohydrates, 11 g total fat (4 g saturated fat), 16 g cholesterol, 786 mg sodium