Why Are Avocados Good For You?

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The Health Benefits of Cilantro

A Phytonutrient-Dense Herb

'Many of the (...) healing properties of coriander can be attributed to its exceptional phytonutrient content. Coriander's volatile oil is rich in beneficial phytonutrients, including carvone, geraniol, limonene, borneol, camphor, elemol, and linalool. Coriander's flavonoids include quercitin, kaempferol, rhamnetin, and epigenin. Plus, coridander contains active phenolic acid compounds, including caffeic and chlorogenic acid.'

(source: whfoods.com)

'There is also a large amount of literature suggesting that cilantro could be one of nature's best chelation agents, particularly for individuals who have been exposed to heightened levels of mercury. Mercury excess is a common problem that may be the result of metallic teeth fillings or over-consumption of predatory fish. Many people suffering from excess mercury report that the feeling of disorientation resulting from the poisoning can be greatly reduced through consuming large and regular amounts of cilantro over an extended period.

Also, the rich qualities of cilantro oil have a powerfully positive effect on our inner digestive tract. The oils aid our digestive system in its production of digestive enzymes, acids and juices. The oil also helps to stimulate digestion through peristaltic motion.'


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 Rollin' Oats Cilantro Pesto

Ingredients:

• 2 Tbsp Hemp Seeds
• 1/4 cup Pumpkin Seeds
• 1/2 cup Cilantro, tightly packed
• 2/3 cup Baby Spinach, tightly packed
• 1 clove Garlic
• 1/2 Jalapeno Pepper, seeded
• 1/3 cup Extra Virgin Olive Oil
• 2 Tbsp Lime Juice
• 1/2 tsp Sea Salt

Directions:

1. Combine all ingredients in a food processor, except for the oil.
2. Pulse until finely chopped.
3. Slowly add in the the oil, and process until fully blended, scraping down the sides as necessary.

Enjoy!

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Pumpkin Seed Pesto

 Source: Whole Foods


Makes about 2 1/2 cups 

This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.

Ingredients 

2 cups unsalted hulled (green) pumpkin seeds 6 tablespoons extra-virgin olive oil, divided Salt and pepper to taste 1/4 cup water 2 tablespoons fresh lemon juice, or to taste 3 garlic cloves 1 cup roughly chopped fresh cilantro 

Method

Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool. Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. 

Cover and chill until ready to use.

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