Cilantro Chimichurri

Liver love time. The liver is the ultimate multitasker in our body that is often overlooked and unsupported. Detoxification is its primary function of the liver, essential for healing, preventive and optimal health. Chelation is a type of detoxification in which the liver removes heavy metals from the our bloodstream. My favorite way to support the process of chelation is the natural way, capturing the body’s innate energies and abilities to detoxify while using foods to support the process.


Cilantro has been considered the “poor man’s chelation treatment”. This refreshing and flavorful herb is packed full of powerful health benefits and is the star of this recipe.



Traditionally, Chimichurri has been made with parsley, however, in this recipe we are swapping the parsley with cilantro for a liver loving twist.

Chimichurri is commonly used on grilled meats and fish but I love using it over roasted veggies, on zoodles or GF noodles, as a spread for sandwiches or wraps, or as a tapenade for my charcuterie food boards.


Ingredients:


  • 2 cups cilantro, chopped

  • 1/4 cup fresh lime or lemon juice

  • 1/2 cup olive oil

  • 3 cloves garlic, chopped

  • 1/2 fresh jalapeño, seeded, chopped*

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1/2 tsp sea salt or to taste


Directions:


Add garlic, jalapeño, and cilantro to the food processor. Pulse. Add lemon or lime juice, olive oil, cumin, coriander, and salt. Pulse until well combined but slightly chunky.


Makes about 1 1/2 cups of yummy deliciousness!


Notes:

* Leave the seeds for extra heat or if you are really feeling feisty use the whole jalapeño

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