Coriander – the leafy herb – you either love or hate. I love this recipe for its taste, cleansing and healing properties, having more potent benefits than regular basil pesto.
When you combine pesto with black foods like olives and black pepper the blackness indicate high levels of the beneficial minerals selenium and chromium which will assist the detox effect.
Coriander is a balancing energetically cooling herb suitable for all body types. It’s a great antidote for burning sensations and excess fire such as cystitis, indigestion, heartburn, hayfever and skin rashes.
Research published late 1996, shows coriander has the capacity to remove heavy metals, especially mercury from the body which can accumulate in the brain and cause neurotoxicity. Almost all people in the world, including new born babies have at least trace amounts of methylmercury in their tissues, reflecting its pervasive presence of mercury in the environment (1).
Much of the mercury in our body originates from burning fossil fuels like coal and can travel long distances in the atmosphere before being deposited on land and in waterways. As a result, mercury can accumulate in fish in areas with no obvious source of mercury pollution (2).
Reducing consumption of tuna and large predator fish and substituting sardines and smaller fish as well as removing dental amalgams can lighten your toxic load.
If heavy metals come up in live blood cell analysis or quantum biofeedback session it may be time to increase green juices, chlorophyll rich spirulina and chlorella, antioxidants like n-acetyl-cysteine, glutathione and liposomal vitamin C.
Ingredients
1 bunch of coriander, organic if possible
10 black olives, with pits removed
clove of garlic
½ cup of extra virgin olive oil
black pepper to taste
½ cup of desiccated coconut
⅓ cup of lime juice
Celtic or Himalayan salt to taste
Put all the ingredients in a blender and blend until creamy. Add water for desired consistency. Add to a salad, dhal, stew, soup, or spread on seeded crackers.
Enjoy xx
