Cilantro/Coriander is a love it or leave it herb. Many people enjoy eating cilantro fresh and use coriander in their curries and soups. Others can't stand the smell. But for those who enjoy it, cilantro and coriander can offer great health benefits when eaten either as fresh leaves or dried seeds.
First off, cilantro is RICH in many vitamins and minerals. It is particularly known for its vitamin A and K content, with 225% and 250% of your recommended daily intake respectively. It is also rich in many vital vitamins including folic-acid, riboflavin, niacin, vitamin-A, beta carotene, and vitamin-C. It also contains many of the minerals that are essential to good circulation and red blood cell production.
Coriander is also high in anti-oxidents, and most people know that anti-oxidents are necessary for anti-aging and protection against many illness that appear as people grow older. Eating cilantro while you are young will help to protect your body as you grow and age (along with a healthy diet and exercise, of course!)
|coriander and cilantro|
This recipe includes cilantro as a lovely garnish. I think the more the better on this dish. And if your cilantro plant has gone to seed, green coriander seeds do well too. It's really yummy!
Yields 8 to 10 side-dish servings; 6 main-course servings.
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.
1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.