Cilantro - The Mega Benefits of Eating This Herb

Recently I noticed I began to use cilantro at unprecedented levels in my cooking and had decided to look cilantro up on the web, even though I only recently started to cook and use it in my cooking and garden four years ago but never to the extent of my recent usage amounts. I wasn't going to search as to why I had been craving this herb, but what were its supposed effects, if any on our bodies. I was shocked to learn how great cilantro actually is for us and to our overall health.

It was only until now that I was curious what the herb was all about. And why the heck was I started to naturally crave this herb? I had to get to the bottom of this but promptly! I knew I had used it plenty of times in my Oh So Famous Salsa. But I needed to know what did cilantro do, if anything to us and our bodies. With the research I found, this article was created and I just had to share.

Who knew That Cilantro Was This Good!?!
Want a cure all for viral and bacterial infections and more? Well read on…albeit maybe novel, the ability to use cilantro greatly increases our ability to clear up recurring infections, both viral and bacterial especially when eaten with omega-3 enriched foods such as nuts. But there are many other wonderful side effects of eating Cilantro. Who knew?

Why Fresh?
Although we all like to use fresh herbs if we can get them, it seems that there are more benefits than first thought, especially when us foodies started to first go all hog-wild on the "got-to-be-fresh-happy" with the use of non-dried herbs in our cooking. So many of us grew up with dried herbs, and for many more, dried herbs that would stay in our cupboards for years. I know I am not alone here. That by the time we reached (some sort of ) adulthood, we wished to cook no more "out-of-the-box", but back to the real deal, thankfully to food network stations everywhere telling us the importance of a dishes success depends on the use of the freshest of herbs.

This trend in "using fresh herbs as a must" is so true that McCormick, this past fall, placed out one page magazine advertisements in several magazines and even created a website to assist visitors in checking out just how old their herbs were in their cupboards. If you think I am kidding, go one and take the McCormick Herb Test as seen on their spicecheckcallange.com site - yes they created one just for this purpose! But do note anything from the McCormick's Baltimore factory is over 15 years old! Yuck! I had four or five in my cabinets that were promptly tossed. Yeah I know, who knew!

Using Cilantro In Your Cooking
Cilantro has a mild peppery taste, flat leaves and is similar looking to flat-leafed parsley. It is a family member of the carrot family - and as you can tell from its looks, the tops of this wonderful herb resemble that of a carrot top.

Cilantro is great as an edible garnish. If you mince it and sprinkle any dish you have before you, literally, including your breakfast eggs, you will receive its curing and healing attributes of the cilantro herb.

But I have recently resurrected its’ importance in being a main point in my daily diet. After a little research, I learned that 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?

I was researching the health benefits of cilantro and scallions when I came across this amazing article that reveals the resources of its studies along with the amazing beneficial healthy results. If you are interested in seeing the article in full, click here. The article in posted on the rawfoodinfo.com website. I definitely recommend it.

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.

So what do you do to get this herb to assist in your healing?
Best eaten raw, but you knew that already! Some suggestions include using cilantro pesto (recipe below) over pasta, spread onto toasted Italian bread, a dollop over your cooked meat, etc. you get the idea here people! You can also add this peppery herb to cooking, from any and all rice dishes, and pastas to meat dishes.

This herb is also very affordable in fresh bunches at your grocery store. My local store has them at $1.00 for (2) two nice-sized bunches. A small handful (2 teaspoons minced) used in your salads every day for two to three weeks which is the recommended amount to have its curing properties work on your issues it seems, will have you feeling better than you have been in a long while.

Do wash your cilantro very well though. The best way is to fill a large bowl with cold water, and gently put the tops in tops down into the bowl. Stirring the end of the bunch of cilantro, swishing it around will help loosed any soil that may be on it. You can then shake dry and place it in a bad, much the same you would do wish washed lettuce.

Want To Grow Cilantro?
Cilantro is super easy to grow from seed, - which is the coriander seed – hey who knew?!? But be sure to cut your plant often like parsley, for constant fresh growth. Likes sun, and the cilantro is a simple herb that also helps to keep the bugs away. Another natural remedy! A great plant for kids to try as one of their first herbs due to its quick growing in the garden and low-maintenance gardening requirements. Cilantro also does fairly well in a extra sunny kitchen window.

A friend of mine has a great cilantro “pesto” though his is very hot, there are many variations I see on the web. The main point it that you will increase your ability to heal yourself from viral and bacterial infections – especially re-occurring ones with adding 2-3 teaspoons of fresh cilantro with your diet every day for two to three weeks.

I have started this trend of uping my cilantro amounts now for a week, and my head seems clear and my body feels great. Now I know why from this research. I will let you all know how fantastic I feel in two weeks on this.

Here’s one recipe for Cilantro Pesto.

Cilantro Pesto

1 clove garlic
1 cup almonds, cashews, or other nuts
1 cup packed fresh cilantro leaves
2 tablespoons lemon juice
6 tablespoons olive oil
Put the cilantro and olive oil in blender and process until the cilantro is chopped. Add the rest of the ingredients and process to a lumpy paste. (You may need to add a touch of hot water and scrape the sides of the blender.) You can change the consistency by altering the amount of olive oil and lemon juice, but keep the 3:1 ratio of oil to juice. (It freezes well, so you can make several batches at once.)

Personal Cilantro Recipes I have created and use:

One Pot Cilantro Chicken and Rice


Hot Cilantro Pesto
Ingredients

• 2 bunches fresh cilantro
• 1 head of garlic - yes a complete head
• 1 cup fresh lemon juice (6-8 lemons)
• Cardomon - freshly ground
• 2 or more Hot peppers, dried scotch bonnets or green chilies
• 1/4-1/2 cup olive oil
• salt to taste
  

Directions

• Place all ingredients into your food processor and ground till it becomes a pulp consistency.
• Use if you dare as a condiment to anything - it really makes a plain dish pop with glee.
  

Cilantro Salad Dressing
Ingredients

8 oz ranch dressing
2 garlic cloves, peeled
1/2 teaspoon ground cumin
1/2 bunch of cilantro, chopped
1 tbl rice vinegar
1/4 cup grated cheese, Parmesan or combination of cheddar & jack
1 jalapeño, no seeds

Directions

Place all ingredients in a food processor or blender
Blend until smooth

Cilantro Cold Slaw
Ingredients

For the salad:
2 large granny smith apples, julienned
1 large red bell pepper, stem, seeds and membrane
removed and julienned
1 large green bell pepper, stem, seeds and membrane
removed and julienned
1 large yellow bell pepper, stem seeds and membrane
removed and julienned
1 small head of green cabbage, julienned thin
1 small head of red cabbage, julienned thin
4 yellow fresh corn tortillas julienned thin and fried
4 red fresh corn tortillas julienned thin and fried
1 bunch cilantro leaves, whole
For the dressing:
1/2 cup canola oil
4 cloves garlic, minced
1/2 bunch of cilantro, chopped fine
Juice of 3 limes
Salt to taste

Directions

Combine all ingredients except tortillas into a bowl and mix well.
Add dressing and tortillas and mix lightly being careful not to break
up the tortillas too small.

Kick in the Pants Soup
Ingredients

14 oz. can chicken broth (I prefer organic, non-fat, low or no sodium)
1 large tomato, seeded and diced
4 oz. can chopped mild green chiles (do not drain)
1/4 cup fresh cilantro
1 to 2 tbsp fresh lime juice
1/2 tbsp extra virgin olive oil
3/4 tsp ground cumin
tortilla chips (optional)

Directions

In a medium saucepan, bring broth to a boil over high heat.
Stir in tomato and green chiles.
Return to boil.
Remove from the heat.
Stir in remaining ingredients.
Let stand, covered, for 5 minutes to allow the flavors to blend.
Add tortilla chips to taste. (optional)

There are many more interesting and delightful recipes out there on the web, these are just a few of course. Do get out there and check them out to try today!

Happy Healing Healthily in a Hurry!
As a side silly note though, there is one spice tin I keep simply for its name, shape of its tin and for the nostalgic purpose in reminding me of my mother’s kitchen cabinets which had more spices than any neighbor and was more organized than any kitchen cabinet I knew of then. And yes, she was a great cook and known outside the family for her parties full of fantastic homemade food. And for these reasons why I probably write so much on food besides cooking up a storm any chance I get. But I am loving my cilantro but hard, an herb she never got to learn to try. I will make sure my friends and family do not have the same experience but instead learn and more importantly add this oh-so affordable herb to their everyday diet for better health!

Quick Candied Walnuts

Quick Candied Walnuts

This alternative quick and easy candied walnut recipe is doesn't require a candy thermometer - and has less sugar and naughty ingredients than other recipes...Made this many times for topping salads and my sweet potato soup or pumpkin soups and even desserts such as ice cream and cupcakes/cakes. - Add a dash of cayenne pepper for added pop for savory dishes.

Photo shown is from my "Pineappled Chicken" Recipe that I used some of the candied walnuts and fresh scallions to top the dish with - oh so Divaliscious Delicious!

Ingredients:

• 1 cup walnuts - unsalted


• 2 tablespoons butter


• 2 tablespoons sugar


• 1/2 teaspoon or less of salt.


• ****Equipment needed:


• Skillet (non-stick might make it easier - though unnecessary), cookie sheet

Directions:

1. In skillet, add butter and let melt on medium.


2. Add walnuts, and with spoon, stir so that all walnuts are coated.


3. Add sugar and salt and stir once again coating each walnut with the sprinkled sugar and salt.


4. Add the optional dash of cayenne pepper if you wanted an extra pop in our candied walnuts.


5. Pour out onto your cookie sheet, allowing for a little space between walnuts so they don't candy up on you in a huge clump.


6. Pop cookie sheet with walnuts into oven and let bake at 350 for 5 minutes.


7. Check once again stirring and turning over walnuts, put back into oven for another 3-5 minutes. Make sure not to burn your nuts.


8. Take out walnuts and let cool completely before adding to your salads and soups. Enjoy!


9. Photo shown is my dish of "pineappled chicken" with candied walnuts placed on top along with scallions.

Quick Candied Walnuts @ Group Recipes

Chicken el Capitan

This one made time and time again at my parties, and is such a great crowd pleaser, perfect for stretching out the chicken when serving for more than 4 people and might be on a tight budget.

This chicken is ever so tender, juicy and the seasonings add a distinctly “adult” flavor.

Serve with rice and of course, and have little bowls filled with the extra condiments that allow your guests to pick and choose their toppings for one heck of a delectable and sensational looking entrée. Double the recipe if making for a crowd.

• 4 pound chicken all cut up – or your choice of cut up chicken parts with skins still on
• 3 tablespoons butter
• 1-1/2 cups carrots – sliced
• 1 large onion – sliced
• 4 shallots – sliced
• ½ cup green sweet pepper – sliced
• 2 garlic cloves – minced
• 1-1/2 cup stewed tomatoes or canned (whole plum tomatoes are great – 2 cans)
• 1 cup chicken broth
• 1 cup red wine (drinkable)
• 2 tablespoons fresh parsley – chopped
• 8 peppercorns
• ½ teaspoon curry powder
• 1/2 teaspoon, thyme
• 1 teaspoon chili powder
• 1-1/2 teaspoon salt
• ***For Braising Chicken
• 2 tablespoons flour
• Salt & Pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• ****For Condiment Choices
• Serve these in accessible little bowls with spoons so that your guests can choose their toppings
• 1 cup real bacon bits
• 1 cup shredded sweetened coconut
• 1/2 cup yellow currants mixed with 1/2 cup raisins
• ****Equipment Needed:
• Large casserole dish (My mom and I both use a deep Le Cruset skillet with lid which goes from stove top to oven ), heavy skillet for braising chicken if using casserole dish.

1. Rinse and pat dry your chicken which has been cut up into eight pieces (legs separated from thighs, etc)
2. Dredge lightly in seasoned flour (salt & pepper added) and shake off any excess.
3. In deep skillet on medium high heat, heat olive oil first, and then add butter.
4. Once butter is melted and starts to bubble, add chicken pieces skin down first.
5. You are only browning the chicken, not cooking it, so you want a nice caramelized look to your chicken skins. Flip chicken accordingly, and brown on the other side. As chicken pieces are browned, remove and set aside on separate plate for now.
6. Add anymore remaining chicken pieces to your skillet and do the same browning process until all chicken has been braised.
7. Add a little of the butter if you need to and add onions and shallots, sweat them for 5 minutes.
8. Or you could have made the bacon bits first and used the bacon fat, yum - to braise chicken in.
9. Add garlic and green pepper and cook until soft.
10. Add stock or water, wine, tomatoes and all seasonings. Stir mixture.
11. Add chicken to skillet and cover.
12. Transfer to oven and bake at 325 degrees for 1-1/2 to 2 hours until chicken is extra tender.
13. Serve with hot rice, and condiments.

See many more of my recipes:

Chicken El Capitan @ Group Recipes

Succulent Oyster Bisque - Perfect for Valentine's Day

Want to umm, heat things up between your sweetie and you for Valentine's Day? This succulent bisque is easier than you think. Great to serve for a first date or even at a dinner party -heck just for yourself too! Enjoy it, the Divaliscious way!

• 1 pint oysters (about 2 dozen- shelled with their liquor reserved!)
• 2 cups water
• 1 onion - sliced
• 1 stalk celery - diced
• 1 sprig of parsley - chopped
• 1 Bay leaf
• Dash of Mace
• 1 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 cup cream (optional)
• Paprika (optional - but makes it really look nice when serving)
• Tabasco Sauce
• Equipment needed:
• Two sauce pots, bowl, whisk, sieve, someone to open oysters for you if using fresh oysters (preferred) oh and one (1) sexy looking hunk sitting at your table waiting to be fed for his soon-to-be-needed strength!

1. This is a two parter - but it's easy, I promise!
2. If using fresh oysters, clean and pick over oysters, reserving their liquor (not yours, you may drink your glass of white wine)
3. Separate soft portions from the hard muscle (look over at hunk and wink)
4. Finely chop any hard parts of the oyster.
5. Set aside soft parts of oysters-they don't come into play just yet.
6. In one sauce pan, add the chopped hard parts of the oysters, their liquor, water, onion, celery, parsley, bay leaf and mace.
7. Bring to a boil.
8. While that is coming up to a boil, in second pot you are going to make a white sauce.
9. Add butter and melt in second pan on top of stove.
10. Stir in flour in with butter, let cook one or two minutes.
11. Add 1 cup of the 3 cups of required milk and whisk till smooth.
12. Add remaining 2 cups of milk. Heat till it boils and gets thick. - Whisking often creates an extra smooth texture (think no lumps)
13. Take second or maybe by this time 4th sip of wine, look over at Hunk and tell him you are almost ready!
14. With sieve and one of the bowls, Take first pot that had the "hard parts" of the oyster mixture with onions, etc and pour into sieve - press through.
15. Take "cleaned up" mixture and return to pot.
16. Take sip of wine. Don't be nervous of the hunk sitting at table with big sloppy grin on his face. (And I am not talking about the four-legged kitchen helpers some of you have)
17. Add your "white sauce" to your oyster stock, stir till combined.
18. Just before serving, add remaining soft portions of oysters, dash of Tabasco sauce and add optional cream if you wanted to go all out.
19. Heat through for three minutes.
20. Sprinkle each serving will a little of the paprika and sprinkle a little of the chopped parsley on top - voila
21. How you serve this succulent creamy oyster bisque to that hunk of yours, is up to you!
22. Happy Valentine's Day!

Succulent Oyster Bisque @ Group Recipes

Leah's Loveable Croûtons

Leah’s Lovable Croûtons

With all the homemade bread I make, I sometimes don't get around to having it all eaten - what to do? Make croûtons of course...besides making incredible breadcrumbs for your next chicken bake, why don't you have handy homemade croûtons for your fantastic salads and sensational soups too - they too deserve top billing - in this case topped with your homemade croûtons!

Quick and easy and baked in the oven vs. fried up in a pan. Keeps for three weeks in a covered container should they last that long......

• Stale bread, homemade bread, unused Italian bread - use a rustic bread of any sorts, don't have any? Use at least a multi-grained bread for added interest over plain old white bread - wonder bread will not work here kids!
• Let bread out for a few days, at least one day if using fresh bread.
• (I used my sun-dried tomato bread that was left over from last weekend that maybe some of you saw the recipe and topped my last bowl of Top Notch Tomato Soup with them today) - wow oh wow!
• Dashes and several shakes of all the following herbs:
• garlic powder, freshly ground pepper, red chili flakes, dried mustard, celery salt and a good amount of herbs de province (by this time you know it's a favorite of mine) and a little salt.
• Olive Oil
• ****Equipment Needed:
• Bowl, spoon, cookie sheet, one working oven at 350 degrees

1. Slice up your stale bread, up into crouton sized bites and place into bowl.
2. Drizzle slowly a little olive oil over bread cubes. Stir up bread cubes, till coated with the olive oil.
3. I usually drizzle, stir, then drizzle a little more and stir again, this way all cubes are lightly "basted" with the olive oil.
4. You will do the same procedure as above as you add each spice.
5. If you don't ( I have learned this from experience), one half of your bread cubes will have the seasonings, the other half not)
6. And by adding the olive oil first, your chosen herbs and spices will stick to your bread cubes.
7. Add each herb and spice, a shake here a dash there...depending upon your bread you chose for this task, select your herbs accordingly.
8. My sun-dried tomato bread had lots of garlic, so I didn't need to add much garlic powder for example.
9. Place and level coated bread cubes on cookie sheet and place in oven.
10. After five minutes, check on them, using metal spatula or spoon turn over your bread cubes, and bake for another 3-5 minutes.
11. Let cool, then store in an air-tight container with lid in the refrigerator and enjoy!

Check out this recipe and many more of my recipes by clicking below.

Leahs Loveable Croutons @ Group Recipes