Cilantro. This little herb is loaded with antioxidants and has microbial properties that protects the body against infections and illnesses. The more we can do to strengthen our bodies immunity the better! So when and how to use it?
Guacamole, obviously. If I was stranded and could only eat one food for the rest of my days, it would be guacamole. So snip off a couple tablespoons, chop it up and mix it in with your avocados. To make it extra, add 1 tsp cumin, garlic salt and pepper to taste and a squeeze of lime. You can add a dash of cayenne pepper too, it gives it a nice kick!
Cilantro Lime Dressing. This is so good on southwestern style salads- lettuce (from your Rise garden!), protein of choice, avocado, beans, peppers, favorite veggies. Top with this dressing. You could add sprouts, hemp seeds or pumpkin seeds too. Yum! I’ve even cooked chicken in the Instant Pot, shredded it and added this dressing to it, and the family loved it. I’ve also used it as a marinade for chicken before BBQ.
Cilantro Lime Dressing Recipe
1/3 cup plain yogurt (I use oat or coconut but can use your favorite plain, full fat yogurt)
1/3 cup mayonnaise
1/2 cup cilantro or more
2 stalks green onion
1 garlic clove. Minced
1 small slice jalepeno
1tbs lime juice
1/2 tsp salt
1/4 cup extra virgin olive oil
Spinach Zucchini Soup. One of my favorite and super easy soups has cilantro in it and my whole family loves it. They have no idea how many good veggies are loaded into this light yet smooth textured soup. We love to dip toasted sourdough bread into it.
Spinach Zucchini Soup Recipe
3 tablespoons extra-virgin olive oil + a drizzle at the end
2 cloves garlic, chopped
2 medium onions, roughly chopped
1tsp sea salt, plus more to taste
2 1/2 cups potatoes cut into 1/2-inch cubes, peels on
2 1/2 cups zucchini, loosely chopped, skin on
4 cups bone broth, chicken or vegetable stock
4+ cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
In a large pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and sauté for a few minutes along with a pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and another pinch of salt and serve.
Top Pho with Cilantro. This is a great recipe I use although I alter it a bit. I use avocado oil and organic coconut sugar for example. Use the ingredients you feel most aligned with.