Green of the Week: Cilantro!

February 26, 2013

Wussup Cupcakes?

I hope you don’t mind my calling you that. wink …It’s a sweet little term of endearment, don’t ya think? It was carefully selected by moi, because ALL of you are so dang delicious and lovelyjust like a cupcake!

Woop! True that.

…Moving right along, I am SUPER jazzed about introducing today’s GREEN OF THE WEEK because it just so happens to be one of my FAVORITE herbs, flavors and entrée enhancers, among many things. It’s also widely, and perhaps most commonly used in Mexican and Latin American cuisine, which – I’ve made very clear to all of you – is what I like to think of as my “adopted heritage.” That’s right. Not only do I habla Español muy bien (if I do say so myself) I like to think that I’ve got the flavah, the panache and let’s be honest, the booty of an authentic señora. <wink wink>

wink

Without further ado, I give you..

CILANTRO!

Ayiyiyiyiyiyiyiyiyiyiyiyiyi!

Like my homie parsley, I…

Like it!

heartI LOVE IT!heart

…I want some more of it!

cheeky

Here is WHY we could all use a little more CILANTRO in our lives:

  • Anti-inflammatory properties
  • Anti-bacterial
  • Been proven to lower cholesterol
  • Stabilizes blood sugar
  • Is a massive antioxidant because it’s loaded with phyto-nutrients.
  • Contains the flavanoid quercetin, which is primarily responsible for fighting off diseases.
  • High in fiber, iron, magnesium and manganese.

You might be thinking, ‘yeah, yeah, yeah just like any other green veggie,’ HOWEVER – and that’s a strong however – herbs and spices in general are much more concentrated (similar to micro-greens) and rich in nutritional value than their regular green veggie counterparts.

yes Some More FUN CILANTRO Facts! yes

  • It is considered both and herb and a spice!
  • It is one of the oldest spices ever – traced all the way back to 5,000 BC!
  • It actually originated in the Mediterranean and Middle East.
Sources: Antioxidants-for-Health-and-Longevity.com / WHFoods.com

So there you have it! Next time you think about forgoing this herb, remember all of it’s incredible healing properties, and EAT. IT. UP. Ya hear me?

I just doused my guacamole with some for lunch today! Check it out, Lovers:

I probably have over a dozen recipes for guacamole because it’s always different, depending on what I have fresh in the kitchen. Today, my guac consisted of the following:

1 Ripe (Organic) Avocado

1 Clove fresh Garlic, crushed

1/4 Cup Fresh (Organic) Cilantro, chopped

1″ Cut Fresh Jalapeño (with some seeds)

Juice of 1/2 Lemon

Himalayan sea salt to taste

I used half of it to spread on the bottom of my Egg Tostada, and the other half to dip carrots and celery in….MMmMMmm Mama! It hit the spot!

For an added *bonus* I’ll give you my Egg Tostada recipe, too! For the record, it doesn’t get much easier than this!

1 Ezekiel Sprouted Corn Tortilla, pan heated to a crisp (no oil necessary)

1/2 Homemade Guacamole

2 Eggs scrambled (on low heat) in 1 tsp Olive Oil

Salt + Pepper to taste

BAM!

That’s all the juice I have for today!

kissSalud to a FABULOUS eve FILLED with Besos + Cilantro and perhaps some homemade Guacamolekiss

heartLoveheart

 XOXO

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