Maharishi Ayurveda Newsletter Archive

Allergy-fighters: Cilantro and Coriander

Plants and pollen are sources of allergies for many people. But some plants contain valuable chemicals and compounds that actually fight allergies, such as flavonoids and phenols. One such plant is cilantro or coriander. The leaves and tender stems of the plant are used as a fresh herb, and the seeds, whole or ground, as a dry spice.

Cilantro and coriander are powerful aids to digestion. According to ayurveda, allergies result from improper digestion and an accumulation of ama in the physiology, which weaken the immune system and distort the body's response mechanisms. Cilantro and coriander, by enhancing digestion, work to alleviate the root cause of allergies.

Use fresh cilantro, finely chopped, as a garnish for bean soups, vegetable and bean stews, lentils, cooked vegetables and rice dishes. Add finely chopped tender stems to soups and stews as they are cooking for even more potent flavor. Use freshly ground coriander seed in combination with other spices to flavor vegetables and grain dishes.

Here are some recipes to get you started:

Digestive Lassi with Fresh Cilantro
Ayurveda recommends lassi as the ideal lunchtime beverage to enhance digestion. Make it twice as effective with digestion-boosting spices and fresh cilantro leaves.

Ingredients:

• 3 parts pure room temperature or cool (not cold) water
• 1 part fresh homemade yogurt
• pinch of rock salt
• pinch of cumin (dry roast cumin seeds and fresh grind for the best aroma and flavor)
• pinch of black pepper if balancing Kapha
• 1/2 tsp finely chopped cilantro leaves

Blend all ingredients well in a blender.

Basmati Rice with Corn and Coconut Milk Sauce
Cream of coconut is a delicious alternative to dairy milk or cream in sauces.

Ingredients:

• 1 cup coconut milk (combine cream of coconut with a little water to obtain thick coconut milk)
• 1/2 tsp crushed fresh ginger
• 1/2 mild green chili, seeded and sliced (if trying to balance Kapha)
• 1/2 cup fresh organic corn
• 1/2 tsp brown mustard seeds
• 1 pinch asafetida
• 1 tbls Maharishi Ayurveda Ghee
• 1 tbls Cilantro leaves, finely chopped
• Salt and black pepper to taste
• Lemon wedges for garnish

Heat Ghee in a pot. Add asafetida and brown mustard seeds. As soon as the mustard seeds start popping, add the green chili, ginger and corn and sauté for a couple of minutes. Add the coconut milk, bring to a boil, then reduce heat and simmer for about 8-10 minutes until corn is tender. Add the chopped cilantro, season and stir. Serve over cooked Basmati rice with lemon wedges for garnish.

Spiced Garbanzo Beans
Great as a snack with crusty bread or as a side dish.

• 1 cup garbanzo beans, soaked overnight and cooked in plenty of water until tender-soft but not a mush
• 2 tbls Maharishi Ayurveda Ghee
• 1/2 cup fresh yogurt
• 1/4 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp fennel powder
• 1/4 tsp turmeric powder
• 1/4 tsp whole cumin seeds
• 1 tsp fresh ginger, crushed
• 1/2 mild green chili, seeded and sliced (if trying to balance Kapha)
• 1 tsp finely chopped cilantro leaves
• Salt and black pepper to taste

Heat Ghee in a pot. Add whole cumin seeds. As they brown and release their aroma, add ginger and green chili. Sauté briefly, then add all the powdered spices and sauté for a further 2 minutes until aromas are released. Do not allow spices to burn. Add yogurt and continue to sauté for 3-5 minutes till it loses its raw look and is blended with the spices. Fold in the garbanzo beans, season and mix well. Garnish with the cilantro leaves and serve hot.