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

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

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

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.

NEW RECIPES FOR 2009

LEMON AND CILANTRO SHRIMP  allrecipes.com
Serves 4

20 jumbo shrimp, peeled and deveined
6 lemons, zested
2 cups chopped fresh cilantro
1/4 cup extra virgin olive oil
salt to taste
1 lemon, juiced
ground black pepper to taste

In a bowl, toss shrimp with lemon zest and cilantro to coat. Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.

CILANTRO CHICKEN SALAD   allrecipes.com
Serves 4

1 lime, zested and juiced
2 tablespoons soy sauce
1 (10.5 ounce) can chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 teaspoon anchovy paste (optional)
1/2 teaspoon white sugar
1/2 teaspoon salt
freshly ground black pepper to taste
2 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 shallots, chopped

Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside. In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

AMY'S CILANTRO CREAM SAUCE  allrecipes.com
Serves 4

"This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!"

1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa (see out tomatillo recipe page for a homemade version!)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

GUACAMOLE CILANTRO LIME CHEESEBURGER allrecipes.com
Serves 6

Guacamole
2 avocados - halved, peeled, and pitted
1/2 lime, juiced
1 teaspoon chili powder
1 fresh jalapeno peppers, seeded and minced
1/2 cup chopped cilantro
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste

Burger
2 pounds lean ground beef
1/2 lime, juiced
1 tablespoon minced garlic
1/2 cup diced onion
1/2 cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns

Preheat an outdoor grill for medium heat. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole. 

SAUTEED CORN ON THE COB WITH CHILI-LIME-CILANTRO SPREAD   adapted from allrecipes.com
Serves 4

4 ears corn, shucked
1/2 cup light sour cream
4 teaspoons finely chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon fresh lime juice
Salt and ground black pepper
2 tablespoons butter

Place corn in boiling water & cook for 6-7 minutes until tender. For a nice char on the ears, place them in a skillet or on the grill after boiling. Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.) About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.