I love home grown and organic Cilantro. I could eat a plate of it as my salad and be happy. And cilantro is SOOOO good for you! Usha Lad and Dr Vasant Lad in their book Ayurvedic Cooking for Self Healing say that “Cilantro balances all doshas ( more on that in another post) and is especially good for kindling gastric fire, for nausea, fever, cough and quenching thirst.” I do not remember where I read that it was a great detoxifier! ( will get back to you on reference for that ) . In Modern Essentials , A Contemporary Guide to the Therapeutic Use of Essential Oils , it says that the aroma of Cilantro leaves has been used historically for anxiety and insomnia. No wonder I love the smell so much.
But my hubby says he has some genetic propensity where cilantro tastes like soap! Really. He actually researched it and found out he was not alone and there is scientific documentation ! Well there is always a work around. Instead of watching him picking out the cilantro from salads and dishes I like to serve I have found that Schug , an Israeli sauce loaded with garlic and chilies I grow for him is perfect way of him not tasting soap! So as my wonderful winter herb starts going to seed in the heat and in general dying out I made what is likely my last batch of schug for this season.
Maybe I will get back to this recipe someday and give you more specifics but honestly each time I make this recipe it is a little different. I am totally fine with that ! If you are one of those people who meticulously colored in the lines as a child and cringe at not following a recipe exactly… do not bother to read farther.
FYI I am always much happier when I am able to make this recipe from my own harvest, but of course you could use purchased ingredients.
So today here it is , with (variations ) included for your dining pleasure.
This recipe makes approximately 8- 10 ounces of Shug, yeah it really amazes and saddens me when I see sauces that take so much to become so little , especially if they are left uneaten on someone’s plate ;( GRRRR you know who you are. Please take less and see if you like it 😉 Also note I have written the basic ingredients in BOLD because if you are like me you will likely skim this entire article and recipe , looked at the photos. You likely would really do better with having the bold print jump out at you cause that is all you really need to make this dish sing on your own. And to you I say …. welcome to my world! My husband refers to me as a Harlem Globe Trotter in the kitchen. You figure it out. You may already be on my team.
1) Approximately – 2 VERY large handfuls of home grown organic Cilantro already washed and big tougher stems removed . Ideally wrapped in paper towels and stored in ziplock bag for 24 hours ( note could use day of but I like to start with the greens dry.)
2) Approximately 3 or 4 home grown Organic Serrano chili peppers both red and green ( How hot do you like it ? Use accordingly. Of course you could use other types of chilies but these are what I have growing right now.) FYI the non organic chilis you see in the store are likely grown in Mexico and are on the Dirty Dozen list for pesticides. Choose your poison. Just saying . Anyway, cut off the stems and throw in the entire chili -seeds and all, if you like it hotter… oh, and my chilis are kind of small too, not like with pesticide ridden ones 😉
3) Approximately 5 cloves of peeled garlic ( sad to say my anticipated May harvest of organic garlic is not looking too good this year thanks to the numerous predators in my gardens that have truly enjoyed digging these up this year.
3) Thanks to friendly neighbor- 1 BIG Meyer Lemon- juiced, seeds removed and flesh reserved ( or couple drops of Doterra lemon oil is great too)
4) BIG sprinkling of Celtic Salt or Himalayan pink salt
5) Approximately 1/2 cup Organic Extra Virgin cold pressed Olive oil . I have been doing really well lately with Kirkland -Costco brand.
Directions are SUPER easy with Food Processor
Put garlic , peppers add cilantro in phases to give processor time to take all your hard work in harvesting and cleaning etc to pulverize.
Add lemon, salt, olive oil. Keep pulverizing till you have cilantro nirvana.
Just a few serving suggestions I love to serve this with hard boiled eggs ( my breakfast of champions ) or cod or rice ( yes I still eat this- more on that another time ) of course it is great with hummus or mixed into hummus. I also mix it into goat cheese or cream cheese if I am feeling cow dairy friendly for a bright happy green out of the box spread for crackers… and well I am thinking of trying it as a topping on my home made Vanilla coconut ice cream ( no I am not pregnant but really do like to play with my food) .
During Passover I choose not to harvest any peas ( not eating them that week) and no one I offered them to was able to come harvest that week … so I had to be patient…. and loved the bounty once Passover was over.
and so I ripped out my last snap pea, and snow pea plant on Sunday after harvesting the stragglers due to the 100 degree heat we already have had . I’ve also been collecting dried pods for planting in the fall. What a wonderful feeling knowing I am doing my part to help create peas on earth.
I love to share links to great articles and podcasts I find . I could spend my life sitting ( ugh) or standing at my computer reading and looking at great stuff!
Cool visuals still and motion
Insightful health ideas re nutrition and movement and alternatives to keep us and help us get healthy
So when Lisa Kneller with Bring Me Bliss sent a link to an article about squats
But I have to jump in ( pun intended) and add my two cents on this great exercise.
There is NO need to go to yoga class or any class or gym to do squats!
• Each time you go to water bottle dispenser how do you stand when you fill up a glass or your trusty stainless steel water bottle or camelback ?
It is not graceful I know but try a squat and hang out for a few counts !
• When you garden or are picking up around the house try squats!
Trust me when I am mindful of doing this as comparing to bending over my back, thighs and tushy say thank you !
I plan to insert my own photo to this blog but for now see what happens if you have an accumulation of 5 minutes of squats a day added into your daily functional exercise routine!
I always giggle at all the food blogs that have great styled photos. Even though I may have years on me as a commercial photographer, this blogging thing is so new. All too many of my yummy dishes are served just in time to be eaten not styled and photographed beautifully. Working on that 🙂 So considering this entire blogging thing is new to me and I already made it clear that I am attempting to not make this a “perfect ” photo website , and yet I am a true believer that we all deluged with too many mediocre images and not enough editing in this visual hailstorm we live in these days…. I guess I am going to have to stretch and see about showing more prepared dishes here 😉
But for now.. one of my buddies that hang out with me in the garden buzzed in to say hi!
Just a sampling of the mature dandelions pulled in our yard….
- It is great I like dandelion greens but must say this time of year I am overwhelmed with my home grown wild greens. They are in my garden plots and EVERYWHERE else 🙂 I must say the younger the better . This batch was not tough when cooked properly but the mustard bite is stronger the larger, and older the leaves are. MAJOR Vitamin K and I am not sure but some research I am seeing lately shows it a dietary player with Alzheimer patients. ( which is a major concern in my life now as co care giver for my father in law. Big hit of Vitamin A .
- If you want more than my opinion on RDA % on this go to http://www.nutrition-and-you.com/dandelion-herb.html. Trust me. Eat your greens. The bitters may be hard to like but great for you! The more uncomfortable you are with the bitter taste the more your body likely needs the liver cleanse that spring greens are notorious for accomplishing.
- I like the young small greens (sparingly ) in salad with goat cheese. I find these much more mustardy than Arugula . Funny before I gardened I found the overpriced dandelion greens in store to be much more mild!
- So with ALL greens they cook down LOTS which is great, cause I have LOTS. A quick blanch in boiling water for a minute and cooled immediately by a cold shower reduces a good deal of bitterness.
ok so you want the full data? thank you to http://www.nutrition-and-you.com/dandelion-herb.html for making this easier for me 🙂
|Principle||Nutrient Value||Percentage of RDA|
|Total Fat||0.70 g||3%|
|Dietary Fiber||3.50 g||9%|
|Pantothenic acid||0.084 mg||1.5%|
|Vitamin A||10161 IU||338%|
|Vitamin C||35 mg||58%|
|Vitamin E||3.44 mg||23%|
|Vitamin K||778.4 µg||649%|