• There are many people who find the taste of cilantro repulsive. Some describe it as leaving a soapy taste in their mouths. The reason for the unpleasant taste has to do with genetics, you either like it or hate it. There is even an online community called “I Hate Cilantro”.
• Cilantro was brought to the North American colonies by the English in 1670.
July Minutes: 360
Fitness Minutes: (194,934)
273,288 3/23/18 7:24 A
INGREDIENTS: 1/2 cup unsweetened coconut milk 1/2 cup fresh cilantro leaves 3 T chopped lemongrass 2 large green onions, coarsely chopped 2 large jalapeño chiles, seeded, coarsely chopped 1 garlic clove, peeled
DIRECTIONS: Combine 1/2 cup coconut milk and all remaining ingredients in blender. Puree until smooth. Thin with more coconut milk by teaspoonfuls for desired texture. Season to taste with salt and pepper.
MAKE AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature; stir before serving.
Along with other leafy green vegetables and herbs, cilantro is a superior source of vitamin K. Just 2 teaspoons of cilantro leaves supplies 31 micrograms of vitamin K, or one-third of an adult’s daily needs. This vitamin is necessary for proper blood clotting and for the formation of strong bones. If you are taking prescription anticoagulants, however, cilantro tea may interfere with the effectiveness of your medications...read the rest of the article: www.livestrong.com/article/276933-cilantro -tea-health-benefits/
Cilantro Coconut Chutney Yield: Approximately 2 cups
6 ounces fresh coconut, grated or chopped 1 bunch cilantro 2 tablespoons lime juice 2 green Thai chili peppers 1 inch ginger root, peeled and grated 1/2 teaspoon kosher sea salt 3/4 cup water
Blend or food process all of the above ingredients together until completely combined in a smooth paste. Add a little more water to thin the chutney out, if needed (to taste). Transfer to a serving dish. Let it sit for at least 30 minutes in the refrigerator for the flavors to come together. Serve fresh. To store, refrigerate the chutney in an airtight container for up to a week.
cilantro aioli: blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
4 cups no-salt-added bone broth 2 eggs ¼ cup cilantro, chopped
Place the broth in a large pot and bring to a boil over medium-high heat. In a small bowl, beat the eggs with a fork. Gradually stir the beaten eggs into the broth. Reduce the heat, stirring continuously with a fork until the egg stands out from the stock. Remove from the heat and pour into bowls. Sprinkle with cilantro and serve immediately.
2 cups packed fresh cilantro, rinsed and dried 3 medium garlic cloves 1/4 cup pepitas (pumpkin seeds) 1/4 olive oil 1/4 cup cotija cheese 1 serrano pepper, seeded and roughly chopped 1 tablespoons lime juice Kosher salt
1. Place cilantro and pepitas in the bowl of a food processor. Pulse until cilantro and pepitas are finely chopped, about 5 1 second pulses, scraping down sides of bowl as necessary. Add garlic and serrano pepper and pulse to combine. 2. With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrap down sides of bowl as necessary. 3.= Add the cotija cheese and lime juice and pulse to combine. Season with salt to taste. Store in an airtight container in the fridge for up to a week, or in a Ziploc bag in the freezer for up to six months.
1 large bunch cilantro 1/2 white onion 1 clove garlic 3/4 cup Mexican cream (not sour cream) 1 cup low salt chicken broth 4 cups water 1/4 teaspoon black pepper 1 teaspoon salt 2 tablespoons cooking oil
Roughly chop the onions and garlic and fry them in 2 tablespoons of cooking oil until they start to soften and turn translucent. Add the bunch of cilantro and sauté over medium heat until the cilantro has wilted. Add 2 cups of water and black pepper to the pan and simmer for 5 minutes. Blend the sauteed onions, garlic and cilantro and cooking liquid with 2 cups of water until smooth, about 1 minute. Strain the mixture into a mixing bowl. Press firmly on the pulp to extract as much flavor as possible. Allow the cream to come to room temperature and allow the blended cilantro base to cool for 10 minutes before adding to the cream. Add a few tablespoons of soup base into the cream and gently stir to incorporate. Continue adding a few tablespoon of base at a time while continually stirring. Once you have added all of the soup base add 2 cups of water and stir for 30 seconds to ensure that all of the soup base and water is incorporated into the cream and there are no lumps in the cream. Warm 1 cup of chicken broth in a pot but don't bring the broth to a boil because if the broth is boiling the cream will clump when you pour the mixture into it. Slowly pour the soup base into the broth. Very gently simmer the soup for about 15 minutes. Over this time the soup will thicken. Do not allow it come to a boil or the soup may clump. Serve immediately.