This weekend I was helping teach a cooking class for a local organization that encourages people to grow, buy, and cook real whole foods to prevent chronic illness. One of the ingredients we were using in the salsa and guacamole we were making was cilantro. It turns out that cilantro is one of those foods that people either love or hate.
We had one person who really despised cilantro (just like my mother) and one with a sensitivity to cilantro, so we also made a small batch of cilantro-free guacamole. I, on the other hand, love it. I love the way it smells and I often mix it with my salad greens. I don’t even bother to chop it before putting it in my salad, I just toss in the whole thing. Yum!
Cilantro (and parsley) contains many cancer-fighting antioxidants as well as antibacterial and antifungal properties.ยน It is also believed to help the body detoxify, aid in digestion, and help stabilize blood sugar levels.
