One of my favourite take-aways from Argentina (aside from the wine and the steak), was Chimchurri. Chimchurri is a herbed “sauce” the Argentinians use to spice up meat or grilled vegetable dishes.
Research suggests that parsley may act as a free radical scavenger, anti diabetic, antibacterial, anti fungal food source. Parsley has also been used to help regulate bowel movements and decrease bloating. In terms of nutrient content, 1/2 cup chopped parsley contains approximately:
- Vitamin K: 496mg (554% RDI)
- Vitamin C: 40mg (54% RDI)
- Vitamin A: 128mg (15% RDI)
- Folate: 48mg (12% RDI)
- Iron: 92mg (10% RDI)…
That’s a whole lot of punch for one simple herb!
In terms of health benefits, coriander has been found to accelerate the removal of heavy metals from the body (1, 2). Heavy metals have been linked to heart disease, HORMONAL IMBALANCES, neurological conditions and infertility. Coriander also contains a wide range of antioxidants, helping us fight free radical activity. One study has found that coriander extract outperformed valium (diazepam) in the management of anxiety in mice! NICE!
Coriander has been used throughout the world for thousands of years to settle nausea, prevent gas and bloating, relieve indigestion and heartburn.
In terms of nutrient profile, 1/2 cup chopped coriander contains approximately:
- Vitamin A: 270 IU (10% RDI)
- Vitamin K: 12.4 mcg (32% RDI)
- Folate: 2.5 mcg (2% RDI)
- Potassium: 20.8 mg (2%)
AND this is even before we’ve started talking about the nutrient profile of your main meal!
- 1 cup firmly packed continental parsley leaves, chopped
- 1 cup firmly packed fresh coriander sprigs, chopped
- 1 small garlic clove (optional)
- 125ml extra virgin olive oil
- 1.5 tbsp. red wine vinegar
- 1 fresh red chilli, chopped
Combine all ingredients in a food processor and process until combined.
Drizzle over steak or roast vegetables to serve.