Cilantro Detox Recipes
Cilantro Helps Remove and Eliminate Mercury and Other Heavy Metals, Regulate Body Salts, and Increase Oxygen Absorption
The most useful method of detoxing involves the use of common herbs or spices that exhibit unusual healing properties. Cilantro’s medicinal benefits were uncovered through the work of Dr. Yoshiaki Omura. Dr. Omura discovered that traditional methods of treating viral infections, such as herpes simplex, would cause the symptoms to disappear for several months, only to resurface at a later date. Through his studies, Dr. Omura found that these viruses continued to breed in areas of the body where there were concentrations of heavy metals like mercury, lead, and aluminum.
These metals were able to shield the viruses from the medicine being administered. During the research process, Dr. Omura found that cilantro helps the body accelerate the excretion of mercury, lead, and aluminum. When cilantro is used along with natural antiviral or antibiotic agents and/or omega-3 fatty acids, the infections can be eliminated. Cilantro is a cheap and easy way to get similar results as you would from Chelation therapy. Simply add about one cup of cilantro to your diet for two to three weeks and see how your body responds.
Cilantro Pesto Recipe 1
- 3 bunches fresh celery stalks (with leaves if not wilted)
- 3 bunches fresh parsley, curly or Italian
- 3 bunches fresh cilantro
- 4 medium raw zucchini, crookneck or sunburst squash (occasionally cucumber)
- 3 ounces unheated honey (helps to preserve the juices as well as sweetens them)
- 12 tablespoons raw cream, or
- 12 tablespoons coconut cream, or unsalted raw butter.
Often, the body pulls heavy metals from its cells and tissues with the nutrients in this juice. Fats must be present with the juice to ensure that detoxified metals do not cause harm and restore in the body. Therefore, immediately before drinking this juice formula, eat 1 tablespoon coconut cream or butter, or drink a little juice and put 1 tablespoon raw cream into the juice and stir.
Cilantro Pesto Recipe 2
- 2 cups, packed, of cilantro, large stems removed
- cup blanched almonds
- cup chopped red onion
- teaspoon chopped and seeded serrano chili
- teaspoon Kosher salt
- cup olive oil
- In a food processor, pulse the cilantro, almonds, onion, Chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
- Add more oil as needed for your use.
- Makes about 1 cup.
- Whatever you don’t use, you can freeze. Line an ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
Cilantro Pesto Recipe 3
- 1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed)
- cup grated Parmesan cheese
- cup roasted pine nuts, walnuts or macadamia nuts
- 2 cloves garlic
- 1 tablespoon lime juice
- cup extra virgin olive oil
- teaspoon sea salt or to taste
Strip the cilantro leaves from the stems and set the leaves aside. Coarsely chop the stems and place them in a food processor or blender. Add the cheese, pine nuts, garlic, lime juice, oil and salt and process to a uniform consistency. Add the leaves and process until the leaves are coarsely chopped. Makes about 1 cup.