Chelating Cilantro Pesto
This pesto is not only delicious, it also helps to remove heavy metals! It’s vegan and gluten-free, takes five minutes to make, and can be used anywhere you would enjoy pesto: on pasta, baked potatoes, Ryvita, scrambled eggs (or scrambled silken tofu), gluten-free toast, or stirred into a creamed vegetable soup. .
4 cloves garlic
1/3 cup Brazil nuts (selenium)
1/3 cup sunflower seeds (cysteine)
1/3 cup pumpkin seeds (zinc, magnesium)
2 cups packed fresh cilantro (vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (vitamin C)
2 tsp dulse powder
Bragg’s liquid aminos OR low-sodium soy sauce OR coconut aminos
Optional: Umami seasoning to taste
1. Process the coriander and flaxseed oil in a blender, VitaMix, food processor, or Nutri-Bullet until the coriander is chopped.
2. Add the garlic, nuts, and seeds, dulse, and lemon juice, and mix until the mixture is finely blended into a paste. Add Bragg’s liquid aminos to taste and blend again.
3. Spoon into dark glass jars (if possible) and seal.
4. This pesto freezes well, so purchase coriander in season and fill enough jars to last through the year.
Note: Cilantro has been proven to chelate toxic metals from the body in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser. Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from your body. Consider doing this cleanse for three weeks at least once a year!
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