Coriander Juice
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Servings: 2/3 cup (150 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 47 |
| pro | trace |
| total fat | 5 g |
| sat. fat | trace |
| carb | trace |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 10 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 6% |
| vit C | 12% |
| folate | 4% |
Suggested Recipes
-
2 cups (500 mL) coriander leaves
1 cup (250 mL) parsley leaves
1/2 cup (125 mL) cold water
1/4 cup (50 mL) canola oil
Pinch each salt and pepper
Preparation:
In saucepan of boiling salted water, blanch coriander and parsley for 5 seconds. Drain and chill in ice water. Remove from ice water and squeeze dry.
In blender, purée together coriander, parsley, cold water, oil, salt and pepper until smooth. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
In blender, purée together coriander, parsley, cold water, oil, salt and pepper until smooth. Strain through fine sieve into small bowl. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source
Canadian Living Magazine: October 2007
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