And yep, it is raw and vegan. Since last week, I’ve been swinging back and forth on a culinary pendulum between “Raw Food” and “Whole Food” days. On the “whole food but still plant-based” side, we add a nice pile of tiny tiny tiny precious garlic-roasted Brussel Sprouts from Chino Farm to our Saturday night dinner.
On Sunday, I made a quick batch of Cilantro Dressing. By default (although I’m not one to preach “lowfat”), this is low in fat. I love the fact that the base for this dressing is a bunch of cilantro. Cilantro, aka “Chinese Parsley” is very polarizing. People usually either profess their intense love or strong hate toward it (in the same manner that they might express their strong feelings toward olives, pocket dogs, mushrooms and Justin Bieber).
Let’s move onto some health benefits of cilantro. First and foremost, it is green. I can’t see the down side to adding raw, fresh green products to your diet. Cilantro’s chemical compounds bind to toxic metals such as lead, mercury and aluminum and loosens them from the tissues in your body. Eating cilantro also has anti-bacterial properties, can protect against salmonella and has been said lower blood sugars. I’ve said this before, but as far as I am aware of, no one has ever gotten a degenerative disease from eating too much chlorophyll. Eat your greens, people! It’s one of, if not the easiest and cheapest way, to stay healthy.
Here is the nice, light dressing, marinade or sauce that I created. The addition of a little spinach keeps the color a beautiful emerald. You can vary the amounts of apple cider vinegar and agave depending on if you want more of an acidic or sweet taste. I threw in a little strip of orange zest to heighten the flavor profile. It is best made in a high-speed blender such as a Vitamix.
- 1 bunch of Cilantro
- 2 Cloves Garlic
- 1/4 cup Cold Pressed Olive Oil
- 3 Tbsp Apple Cider Vinegar (I used Bragg’s)
- 2 Tbsp Agave Nectar
- 1 Small Strip Orange Zest
- 6 leaves Baby Spinach
- 1/4 tsp Salt or to taste
- 1/8 tsp Black Pepper or to tast
- 2 Tbsp Water (to thin if necessary)
- put all of the ingredients into a high speed blender and process on high for about a minute or until silky smooth.
Enjoy this tossed into a salad; drizzled over sliced tomatoes and avocados; over anything you grill or as a marinade.
Tuesday Workouts: Solana Beach Masters Swims, Core40 at Beachwalk (Core 40 is definitely the key for staying strong and helping me power through triathlon training) and strengthening exercises that Mike Carey from Carey Chiropractic is having me do toward my path to achilles happiness.