Improve Your Digestion with Coriander (cilantro)
Thursday, January 3rd, 2008
This unique herb works as a cleansing agent that enhances digestive capacity and can be used to accompany many different meals and dishes. Try it with fish, vegetbales, chicken, pork and anything else you enjoy eating. Make it a part of every meal in some way or another to add enhancement to almost all dishes. You can add it to almost anything without even noticing it. It taste best in Mexican and Indian recipes and salsa mixes, as well as Asian dishes.
Try this Coriander Chutney recipe:
1/4 cup fresh lemon juice
1/4 cup water
1 bunch fresh coriander (cilantro) leaves and stems
1/4 cup grated coconut
2 tablespoons fresh gingerroot, chopped
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Blend lemon juice, water and cilantro until the cilantro is chopped fine. Add the remaining ingredients and blend until the mixture forms a paste. The chutney will keep in the refrigerator for up to one week.
Other facts about coriander (cilantro):
• Spans the culinary globe and is featured in a variety of cuisines, including Southwestern, Latin, Caribbean, Mexican, Mediterranean, North African, Indian, and Southeast Asian.
• Calories in Coriander Leaf, Dried (2 calories per 1 tsp. -0.6 g) (5 calories per 1 tbs.-1.8 g).
• Calories in Coriander (cilantro) leaves, raw (1 calorie per 0.25 cups)
• The seeds have been well known and treasured from the Mediterranean to the Middle East, Indian and China since early history.
• Is one of the most commonly used spice (seeds) or herb (leaves). In India it is commonly known as Dhania in Hindi. In the western world Coriander is also know as Chinese parsley or Mexican parsley.
• Coriander has now been scientifically shown to relieve symptoms associated with Irritable Bowel Syndrome (IBS). In diabetes management it has been shown that Coriander acts in a manner similar to insulin and also helps in the secretion of Insulin.
Here is a video showing how to use Coriander and Mint Chutney. It’s fun to make and even great to eat.
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Earthly Eating Recipe:
Whole-Grain Apple Bake
Serves: 9
For the crust:
3/4 cupp all-purpose flour
1/2 cup whole-wheat flour
2 tbs. powdered sugar
2 tbs. softened butter
4 tbs. canola oil
For the filling:
2 large Gala apple, peeled, cored and cut into bite-sized chunks
1 large Granny Smith apples, peeled, cored, and cut into bite-sized chunks
1 1/2 cup natural, unsweetened apple juice, divided
2 tbs. cornstarch
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbs. packed light brown sugar
Pinch of salt
1/4 cup apple butter, preferably unsweetened
1/2 cup low-fat granola
To make the crust, preheat oven to 375°F and mix the dry ingridents together. Cut in butter and oil until mixture is completely combines. Press the cruts into the bottom of an 8×8-inch baking pan and bake for 15 minutes. Set aside to cool and reduce oven temperature to 325°F.
For filling, cook apples in 1 cup apple juice for 5 minutes or until tender in saucepan over meidum-high heat. Mix cornstarch with remaining 1/2 cup juice in a small bowl. Add to cooking apples, stirring constantly until mixture tickens. Stir in cinnamon, nutmeg, light brown sugar, and salt. Set aside.
With the back of a spoon, spread apple butter over cooled cruts. Top with cooked apple mixture. Sprinkle with granola and bake 20 to 30 minutes until hot and bubbly.
Happy Eating!
