This herb is most widely used
in Mexican cooking, East Indian, and in Asian cuisine where it's
sometimes referred to as "Chinese Parsley". It's
not only tasty, but has many health benefits as well.
The below article &
recipes were taken from an online article written by Leah
Quinn.
"Cilantro seems to
have some very interesting (and affordable) super health benefits
and can be seen as a major cleaner of the body in ridding heavy
metals such as mercury, lead and aluminum from one's body. Yes,
there's more people, cilantro is also a blood cleaner. And heck
why not eat what you love and detox your body simultaneously?
It seems that for years there have been drugs available to help
rid the body of the heavy metals called, 'Chelation therapy'
[which] using chemical agents like EDTA has long been used to help
remove heavy metals" but it seems as if cilantro is one of
the affordable natural substances than can remove these metals
naturally."
CILANTRO BEAN SALAD
(Submitted
by Cynthia P)
2 15 oz. Cans Organic Kidney Beans
(rinsed & drained)
2 15 oz. Cans Organic Great White Northern Beans (“ “)
½ bunch green onions, diced
½ bunch cilantro, rinsed & chopped
Dressing:
½ c. virgin olive oil
3 T Organic Lemon juice
½ tsp sea salt
In a bowl, combine the rinsed & drained beans with the green
onions & cilantro.
In a jar, combine the dressing ingredients & shake well.
Pour dressing over bean mixture & let marinate in refrigerator
for at least an hour.
This can be served immediately, but letting the flavors blend for
a while is best.
broiled
tofu with cilantro pesto
Gourmet | November 2004
This pan-Asian tofu gets
brilliant color and lively flavor from an easy cilantro pesto. To
make this dish vegetarian, you can simply replace the fish sauce
with soy sauce. Makes 12 side-dish servings.
1/4 cup mild olive oil plus
additional for brushing
2 (14- to 16-oz) packages firm tofu, rinsed and drained
2 cups packed fresh cilantro leaves
2 tablespoons pine nuts
1 tablespoon fresh lime juice
2 teaspoons Asian fish sauce
1 teaspoon Asian sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
Garnish: pine nuts; fresh cilantro leaves; lime wedges
Preheat broiler and lightly oil a shallow flameproof baking pan
with olive oil.
Cut each block of tofu crosswise into 6 slices and pat dry between
several layers of paper towels.
Arrange in 1 layer in baking pan and brush tops of slices with
more olive oil. Broil 4 to 6 inches from heat, without turning,
until golden brown, about 15 minutes.
habanero tomato
salsa
Bon
Appétit | May 2007
Wear gloves when working
with super-hot chiles like habaneros
Servings: Makes about
3 cups
3 large tomatoes, cut into
1/4-inch cubes
2 cups finely chopped white onion
1/2 cup finely chopped fresh cilantro
6 tablespoons fresh lime juice
6 habanero chiles or 8 serrano chiles, seeded, finely chopped
3 tablespoons fresh orange juice
Mix all ingredients in
large bowl. Season to taste with salt. DO AHEAD: Can be made 2
hours ahead. Cover and let stand at room temperature
fresh
tomatillo salsa
Gourmet
| September 2007
Shelley Wiseman
This all-raw salsa can be
thrown together in just ten minutes. And because it's made with
tomatillos rather than tomatoes, it's less sweet and more
refreshing than the more familiar red salsa. (We also think it's
more interesting for topping Mexican dishes such as huevos
rancheros or for eating with tortilla chips.)
Makes about 1 cup
1/2 pound small fresh
tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh serrano chile with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water
Coarsely chop tomatillos,
then purée with remaining salsa ingredients and 1/2 teaspoon
salt in a blender until smooth.
Cooks' note: Salsa can be made 4 hours ahead and chilled,
covered. Bring to room temperature, about 1 hour, before using.
Leftover salsa keeps 2 days.
Thai
Salad
(rawfamily.com)
4 large
cucumbers
Juice of 1 large lemon
1 bunch cilantro
1 medium onion diced
3 teaspoons hot curry powder
1 teaspoon salt (or to taste)
3 Tablespoons honey
1/4 cup olive oil
1 cup sunflower seeds (soaked for 2 hours)
Peel and
slice the cucumbers into thin circles and transfer to a bowl.
Finely
chop the cilantro and mix with the cucumbers. Add the onion, lemon
juice, and
olive oil.
Add the rest of the ingredients and mix well.
Serves 5-8
QUICK SERVING IDEAS:
Cilantro
works well in all Mexican dishes. Our favorite way to eat it is
chopped finely and put into a bean and rice burrito, or onto a
(baked) tostada.
Chop
cilantro leaves and sprinkle over an omelet.
Try
chopped cilantro in your favorite pasta salad recipe.
