Springtime brings a plethora of new foods into our market stalls. In Spring and Summer the selection of fresh herbs is abundant, and I’m highlighting you will enjoy knowing more about. Perhaps you’ll introduce it into your own dishes or try new recipes to savor during the next few months when this tasty herb is in full swing. Don't forget to check out the recipe below!
Cilantro - just like most of its green counterparts, contains a healthy dose of vitamins, minerals and anti-oxidants. The seeds of this plant are known as coriander.
Cilantro’s anti-inflammatory properties aid in arthritis and immune disorders. The anti-oxidant aspect will help prevent aging and serious diseases. Cilantro fights against bad cholesterol by raising the good cholesterol and keeping the bad cholesterol down.
cilantro leaves - watercolor by Hélène Poletti
The leaves are also rich in vitamin K more than any other green herb. This is important when it comes to the health of your bones and avoiding blood clots (ask your doctor if it works with your medication). It contains borneol, an alcohol which is believed to help prevent colds and flues by killing bacteria and viruses, even salmonella.
Cilantro has also shown to be a detoxifier, effective in ridding the body of heavy metals (especially when combined with chlorella and garlic). It is a good source of fiber and also aids in digestion. It is loaded in the following health promoting minerals: iron, magnesium, calcium, potassium.
Cilantro can be bought at the grocery store or a farmer’s market, but can also be grown in a pot on a balcony, in your home and certainly in your garden. Like all greens, opt for local and organic whenever possible.
This fresh herb has a distinct flavor that is great eaten fresh or lightly cooked, in stews, marinades (a new passion of mine), guacamole, salsa and other dips. The following recipe is by my dear friend Anna Melloul, who is a chef and caterer, preparing delicious and healthy meals, in the corporate setting as well as in your home, in Paris.
Hummus with cilantro pesto
Hummus mixture: in a blender Cilantro pesto: in a small food processer
mix a can of garbanzo beans, drained chop 2 bunches of cilantro
2 tablespoons of tahini 3 dried tomatoes
the juice of one lemon 1-2 cloves of garlic
1 teaspoon of balsamic vinegar 1 tablespoon of olive oil
1-2 cloves of chopped garlic 1 teaspoon of pine nuts
salt, pepper and cayenne pepper to taste.
- Place both mixtures in the refrigerator to cool.
The hummus can be served in a bowl with the cilantro pesto on top for flavor and decoration. If you have guests and want to add a lovely presentation, Anna serves the dip in small jars (or glasses) and adds a teaspoon of the mixture on top - 3 parts hummus to 1 part pesto… simply delectable!
hummus w/ cilantro pesto - photo by Gaëtan Moisand
Anna Melloul is passionate about food and pleasing your taste buds, in the most healthy and festive way. I am a big fan of the unique way she prepares her dishes 'sous vide': refined, nutrient rich and made with exclusively fresh ingredients. Anna was trained here in Paris at the prestigious Alain Ducasse school.
Please visit her site at: http://annamel-cooking.com.
Cheers to your health!
