Whew, we’ve made it through another week in quarantine. My hope for you and your family is that you’re staying healthy both physically and emotionally. I’ve got some beautiful greenery to share with you this week to lift your spirits!
I’ve noticed that the food posts are pretty much the most popular ones, so I’m going to keep sending these over to you. It feels incredibly empowering to know that what we eat (and don’t) can have a direct and immediate effect on our health and vitality.
This week I’m talking about one of my very favorite plants. Cilantro.
I’ve divided the world up into two kinds of people: those who like cilantro, and those who don’t (I also have another world, in which I divide people up into – those who like Will Ferrell and those who don’t, but that’s for another post). It’s such a distinct and tangy flavor that it either exalts the senses or makes one want to run the other way. For me, I breathe it in and it takes me to places of joy and fabulous cuisines and fun. It makes me think of tacos and the beach, of the streets of India, and the food stalls of Thailand. I LOVE CILANTRO.
I’ve known for years that it’s one of best foods for detoxifying heavy metals from the brain and body, but when I pulled out Life Changing Foods this week to read up on more health benefits of this little plant, I was blown away by how much it really does for our bodies.
What I found incredibly interesting in Mr. William’s account as to why some folks really despise cilantro. It’s because,as soon as the leaf hits the palate, it starts the heavy metal detoxification from the tissues in the brain. It just means that the removal of the toxins is incredibly fast for these folks, which results in that adverse taste that those people experience. He notes that it’s actually a good thing!
Cilantro helps with the following:
Pretty powerful! Whether you’re one of those people who loves or despises cilantro, this may be one of those foods, that you implement into your diet more. I know that most asian and mexican dishes have plenty of this, so kudos to those of you in those areas of the world where this is a staple. For us Americans and Europeans, I think we have to work a bit harder to make sure we’re eating this regularly.
At our local greenhouse, I’m getting 1-2 bunches a week right now, and I’m ecstatic! My husband juices it daily, and I use it in salad dressings, in salsas and green chile sauce.
While there are innumerable ways to imbibe cilantro, when the summer’s bounty is aplenty, I want to use every bit of it and make this delicious pesto that can be eaten with chips, as a salsa on tacos or burritos, in pasta, slather on a toasted (gluten-free) baguette, or with veggie sticks….really you can do pretty much anything with it. It’s delicious and we find tons of ways to use it up pretty quickly at my house.
Dr. Arjan’s Cilantro-Mint Pesto:
If you have a food processor or good blender, put everything (including stems of cilantro) in, starting with the cilantro first. Just blend. If debris moves up the sides, stop the blender or food processor and scrape down the sides with a rubber spatula. If needed, at a very small amount of water so that it’s not too thick.
Eat immediately, or store in an airtight container. You can also freeze this is small containers and then remove, as needed.
So, continue on with your health journey…..and remember it’s just that: a journey.
We’re all doing our best during these times to stay in balance and to keep moving forward, the best we can, with what we’ve got. Whether you’re quarantined in isolation or with 10 other people, able to go out to get food, or not, able to work or not, remember to do your best and to love yourself and to be kind to yourself, above all else.
…..and if you’d like a weekly pick-me-up, remember that I have weekly words and actions of encouragement on Tuesdays at 10:30 MST on my live Facebook class. It’s free and So much fun! I’m so enjoying the little community we’re creating. You’re welcome to join at anytime!
I love and appreciate you.
Your in Health,