Cilantro is also known as coriander and is in the carrot family. It is used in natural medicine to stimulate digestion. It is also a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
This would be great to serve with grilled fish, shrimp or quesadillas.
2 cups loosely packed cilantro
1 clove garlic
3 Tbsp canola oil
1 Tbsp freshly squeezed lime juice
Salt to taste
Combine the cilantro with a pinch of salt, the garlic, lime juice, and the oil in a food processor or blender. Process until well blended. Add salt to taste.
Garlic and Cilantro Soup
2 Tbsp olive oil
6 garlic cloves, peeled
1/2 cup chopped cilantro leaves
6 cups chicken or vegetable stock
2 tsp paprika
6 small slices of a French baguette
salt and ground black pepper to taste
Heat the oil over medium heat in a large saucepan. Add the garlic cloves and saute until golden and fragrant. Remove the garlic using a slotted spoon. Add the bread slices to the garlic flavored oil and saute until the bread is toasted and crisp on each side. Set the bread aside and add the stock and paprika to the saucepan. Bring to a boil and poach the eggs in the broth; you can either poach them as whole eggs or whisk them into the broth to form strands like egg drop soup. Add the chopped cilantro. Season with salt and pepper. Ladle into bowls and garnish with the toasted bread.
1 Tbsp canola oil
1/4 c. chopped green onions
1 large garlic clove, minced
1 tsp minced fresh ginger
1/2 lb pak choi or bok choi
1 small potato, peeled and diced
2 cups vegetable stock
salt and pepper, to taste
1 tsp toasted sesame oil for garnish
chopped green onions for garnish
Heat the canola oil in a medium saucepan over medium-high heat. Add the green onions, garlic, and ginger to the pan. Saute until fragrant, about 1 minute. Add the pak choi and potato. Pour in the stock and bring to a boil. Simmer until the potato is tender, about 20 minutes. Puree until smooth, adding more stock if necessary. Add salt and pepper to taste. Garnish with droplets of toasted sesame oil and chopped green onions.
1/2 lb Pak Choi or Bok Choy, sliced
2 Tbsp butter
1 Tbsp low sodium soy sauce
2 tsp minced fresh ginger
1 garlic clove, minced
1 Tbsp chopped fresh cilantro
Salt and Pepper, to taste
Blanch the pak choi in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Melt the butter in a large skillet. Add the soy sauce, ginger, garlic, and pak choi. Saute for a few minutes until the choi is cooked. Remove from the heat and add the cilantro and salt and pepper to taste.
The kale comes out of the oven crispy and salty, giving it an almost fried-like texture. The result is a great way to get kids (and grown-ups alike) to eat this very nutritious vegetable.
4 cups firmly-packed kale
1 Tbsp. extra virgin olive oil
1 tsp. good-quality sea salt
Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.