Growing up, I claimed that cilantro tasted like soap. And while some are genetically predisposed to this taste, I think I had just never tasted it prepared in a way that was pleasing - plus my older sister hated it, and I was trying to be cool like her (obviously).
Fast forward thirty years and I am ready to sing from the mountaintops about this wonder herb. Cilantro is so good for you it's almost ridiculous. Yes it happens to be super high in vitamin K and calcium (yup, you read that right). But it can also rid the body of toxins - especially heavy metals, and is said to help promote restful sleep and even reduce anxiety. The last things I'll boast - though they're are more - it's great to soothe a sensitive stomach and even good for your endocrine system (which rules your hormones and can easy discomfort during your time of the month, ladies.
So yes, if you're as newly obsessed with the miracles of this plant as I am, I do hope you add it to your diet through this recipe or others. And you can learn even more about it's touted benefits here.
- 2 cups moderately packed cilantro (stems and leaves are just fine).
- 1/2 cup olive oil.
- juice of 1 whole lemon.
- 1/4 cup nut or seed of choice. I used sprouted and sea-salted pumpkin seeds. Cashews, almonds, or even hemp seeds would all work well.
- 2 TBSP vinegar of choice - I used ume plum vinegar.
- salt and pepper to taste.
- Blend all ingredients in a blender or food processor.
- Store sauce in an airtight container and use it on whatever your heart desires! So far we've had it on pizza, sweet potatoes and rice (pictured below), and turkey meatballs. The sky is the limit.