Cilantro is a super food full of healing properties and incredible phytonutrients. In addition to chelating heavy metals from the body, cilantro helps to build healthy skin and hair, and reduces the risk of heart disease and diabetes. Cilantro also contains antimicrobial properties (this is likely why it’s been widely used in cooking for cultures in warmer climates, prior to the development of refrigeration).
If you follow me on Instagram, you’ll notice that I often post photos of my healthy green juice. I’m often asked for the recipe, which is why I’m sharing my Cilantro Detox Juice. I drink a quart of this green juice every day. I began this ritual of daily juicing in 2004 when I was diagnosed with heavy metal toxicity. Rather than doing medical chelation, which my doctor and I thought would be too hard on my body, he suggested that I eat large amounts of cilantro, which has chelating properties. Since I wasn’t sure how I would consume an entire bunch of cilantro each day, I decided to start juicing it.
For this healthy juice recipe, I use all of the cilantro (leaves and stems). I have made this a regular practice in both juicing and cooking as I find this stretches my food dollars, and reduces both prep work and food waste. I also find that the stems of cilantro taste every bit as good as the leaves! Here’s my special Cilantro Detox Juice recipe. I hope it helps you as much as it has helped me.
When it comes to juicing some people worry about losing the fiber from the vegetables. If that is your concern you may wish to blend your veggies in a high-speed blender such as a vitamix or blendtec.
I eat many servings of vegetables each day, far more than the USDA recommended 2.5 cups, so I get plenty of fiber and that is not a concern for me when it comes to juicing. We munch on chopped vegetables before dinner (typically cucumbers, celery, yellow and orange peppers, and different types of radishes). I eat salad or cooked vegetables with each meal, and often snack on homemade kale chips. You get the idea, I eat a lot of vegetables, thus I have loads of fiber in my diet.
Then why do I juice? For me juicing is a supplement, similar to taking a vitamin. Juice is not a whole food, but that does not mean it isn’t extremely healthy. Pushing super foods through the juicer gives me an extra supply of micronutrients that my digestive system would not have the space to process given all of the other vegetables that I eat each day. Additionally, because we live in a society where our soil is depleted, the food that is grown in it can have diminished nutritional value, even when organic. For this reason, I think it’s important for me to go above and beyond the 2.5 cups of vegetables per day that the USDA recommends we consume. Juicing helps me far exceed that quotient. Juicing may not be for everyone, we’re all different, but it is perfect for me!
This Cilantro Detox Juice has dramatically lowered my heavy metal burden and keeps my liver enzymes at very healthy levels. I feel fabulous after I drink it –I’m not sure why but I get completely energized after downing my quart of juice each day; this drink is a natural mood booster for me.
When making this juice I leave the skins of the limes and lemons on, I do not remove them. I use a Breville juicer and when I spoke to the company, they advised me not to do this as the juicer is not made for it. You may decrease the life of your juicer, or it may break if you do this. My juicer seems to “jump” a little each time I push unpeeled citrus through it, though I still leave the skins on, as I want all of the bioflavnoids found in the citrus skin.
I do not tire of this Cilantro Detox Juice, however, if you are looking to add a bit of variety to your juicing regimen try these juices too!
I have the perfect dairy-free topping for you! It’s my Coconut Whipped Cream, and it’s delicious. If you’ve given up dairy and are still hankering for something creamy to smother your desserts in this recipe is your answer! It’s not quite as airy as regular whipped cream, but it is close and has a wonderful, rich flavor. It’s my dairy-free topping of choice and will pair nicely with dairy-free desserts such as Paleo Pumpkin Pie and Paleo Chocolate Pecan Pie. […]
Whenever I make almond milk and post a photo to Instagram, I receive several comments asking what to do with the almond milk pulp. That’s why I’ve created these Almond Pulp Macaroons. To make these you can use the pulp from my basic Almond Milk recipe, or you can use the pulp from my super food Tumeric Milk. I tested these macaroons with both types of pulp and they were fantastic. When these macaroons are made with almond pulp from […]
I grew up in a house of books. Raised by two amazing Jewish intellectuals, bookshelves grew like vines from the walls of every room of my childhood home, spilling over with compelling titles. Books are still an important part of my life. I spend a lot of time with them. In some funny way, books are my friends. When we built our new house I had massive bookshelves built into the family room, living room, and my office. These bookshelves […]
If you’re wondering how to make pancake syrup from scratch, I’ve got you covered. This healthy pancake syrup recipe is made with blueberries and cherries, and sweetened with apple juice and stevia. If you don’t care for stevia, use a tablespoon of honey or maple syrup and it will be just as delicious.
Growing up I loved blueberry pancake syrup. Of course, in the old days the stuff we ate was packed with sugar and preservatives, hardly a real food. This […]