Recipe created by our resident "Skin Chef" Jeannie Oliver. Find more recipes and wellness tips at joliverwellness.com
There are many foods high in certain vitamins, minerals and chlorophyll that can help rid the body of toxic metals, such as mercury or lead - namely cilantro, dark leafy greens, berries, cucumber, and asparagus.
Cilantro is particularly helpful in the elimination of heavy metals and it happens to be a favorite herb of Jeannie's. When thinking of ways to get the most bang for your cilantro buck, think pesto. Pesto is a favorite sauce because of its rich flavor and versatility. Below is Jeannie Oliver's dairy-free variation on a traditional pesto which uses basil, garlic, pine nuts and parmigiano-reggiano or pecorino.
Can be as a dip for raw veggies or gluten-free crackers. It's also delicious on grilled wild fish, organic free-range chicken, or a burger (especially tasty on veggie burgers). This stuff is addictive!
Makes about 1/2 cup
- 1 cup packed fresh organic cilantro leaves (about 1 bunch)
- 1/3 cup organic extra virgin olive oil
- 2-3 garlic cloves
- 1/4 cup macadamia nuts, roasted
- 1/4 tsp Himalayan salt (add more or less to taste)
- 1/8 tsp ground cumin
- 1/2 lime, juiced (add to taste 1 tsp at a time)
- Combine the cilantro, garlic, and macadamia nuts in a food processor and pulse until finely chopped.
- Add the olive oil and blend until smooth.
- Add the lime juice 1 tsp at a time, tasting as you go until you reach the desired tartness. I usually use 2-3 tsp.
Refrigerate in a glass container and allow to warm to room temp before serving.