I absolutely adore coriander. It’s probably one of the most regularly and diversely exercised ingredients in my kitchen, but most recipes only call for the leaves, what do you do with the rest? Coriander root and stem do not belong in the bin! They boast the same, if not more, nutritional profile as the leaves and the taste is more vivid and flavour convincing when used appropriately.
1. Juice them!
Coriander is a remarkable heavy metal detoxifier or “chelation agent” as it has been found to remove heavy metals from the body. These metals usually enter the body through consumption of non-organic food, using conventional water supplies, eating fish, using deodorants, smoking, cooking in aluminum vessels or aluminum foil, taking over the counter drugs like antacids, using vaccines or metal fillings in teeth. They can cause serious health problems like cancer, brain deterioration, emotional problems, heart, kidney and lung diseases, and weak bones.
Coriander has the ability to mobilise mercury from the brain and central nervous system by separating it from the fat tissue and transferring it into the blood and lymph where it gets removed safely. This can provide relief from mercury poisoning and toxicity. Various chemical compounds in coriander bind to toxic metals and facilitate their removal by loosening them from the tissues.
Start detoxifying by drinking a cleansing, high vibration green juice every morning!
*If you don’t like the taste of coriander it’s possible that you suffer from heavy metal toxicity. Slowly introducing it into your diet will help to begin the detoxification process. Using Chinese Medicinal foot detox patches, drinking purified water and seeking further natural health advice from a professional are also reccommened.
2. Make a Thai green curry paste
A good curry paste recipe is a must have in my kitchen. Make a batch in advance and store in the fridge for those nights when your stocks of inspiring ingredients are low. If you’ve got a jar of this on hand all you need is a tin of coconut cream, some frozen veggies and some rice at the very least to make something delicious in a heartbeat!
20 bird’s eye chillies
1 tablespoon chopped galangal
3 tablespoons chopped lemongrass
1 teaspoon kaffir lime zest
1 teaspoon chopped coriander root or 10 teaspoons pounded coriander stems
1 teaspoon chopped red turmeric
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1 teaspoon shrimp paste
Ground white pepper and salt
Pound the paste ingredients one by one in a pestle and mortar, making sure each
is well incorporated before adding the next. You can use a food processor, but
you won’t get quite such good results.
This marinade can be used on any protein to pack a flavour punch. By using the stems rather than the leaves, you achieve a more intense coriander flavour that stands up against the high heat of barbequing or grilling.
1/4 cup whole coriander seeds
1 clove garlic
3 tablespoons ground white pepper
1 teaspoon sugar
1/2 teaspoon cumin
1/2 cup coriander stems
1/4 cup fish sauce
1/2 cup rice wine
Toast coriander seeds until fragrant and grind in mortar and pestle into a rough powder. Once the coriander seeds are finely ground, add in garlic, white pepper, sugar, and cumin. Continue to grind ingredients together into a paste or until garlic cloves are well macerated. Finely mince the coriander stems and add to the marinade paste in the mortar and pestle. Continue to macerate until stems are incorporated into the paste. Move paste into a large bowl, add the fish sauce and rice wine and mix well to finish the marinade. Coat your protein of choice and barbeque or grill.
4. Stuff a Fish
One of my favourite ways to eat fish! This dish is perfect as a simple and healthy week night dinner for one, but also presents quite impressively if you’re having friends around. Serving each person their individual package and having them open their gift at the table, releasing all the aromas, is a theatrically unique way to receive your meal.
2 firm white fish fillets
3 spring onions, trimmed and cut into long strips
Thumb sized piece fresh ginger, peeled and cut into matchsticks
1 birds eye chilli, thinly sliced
½ cup coriander stems
2 tablespoons soy sauce
2 tablespoons lime juice
Preheat oven to 180°C. Cut four 30cm long pieces of non-stick baking paper and brush lightly with oil to grease.
Place a piece of fish in the centre of each piece of baking paper. Divide the green shallots, ginger, chilli and the coriander stems among the fish. Combine the soy sauce and lime juice in a small jug and drizzle over each piece of fish. Fold in the sides of the paper to enclose the filling (be careful not to spill any liquid). Place the parcels on a baking tray and cook in preheated oven for 10-12 minutes or until fish flakes easily when tested with a fork.
5. Combat Hair Loss
Coriander juice is a wonderful remedy for promoting new hair growth and combating hair loss as it contains essential vitamins and proteins beneficial for new hair growth. You can make a paste from the coriander root and stems using few drops of water and extracting its juice. Apply this to your scalp and leave for an hour before shampooing. This pack should be used twice a week for 2 to 3 weeks to get effective results.