Cilantro Almond Pesto Salad

A Delicious and Healthy Veggie-Filled Recipe

In the last two years I have had four friends fighting the good fight against cancer. The statistics are pretty horrifying: One in three women and one in two men will get cancer in their lifetimes. Forty one percent of the population in the United States will be fighting cancer sometime in their life. The GMO toxicity in our food, EMF in our airwaves, polluted air and water, phthalates and parabens in beauty products, all of these things and more contribute to this frightening statistic. Since stress is also a culprit we need to be informed, but stop ourselves from worrying about things we cannot control.  Such a challenging dichotomy of circumstances! We can however, take preventive measures. We can eat as organically as possible by visiting farmer’s markets in our areas, and by making sure the household products we use are chemical free. We can also add lots of anti cancer ingredients to our diets like turmeric, cilantro, ginger, pomegranate, berries, greens, vitamin D, and more.

For more all-natural, healthy recipes, see The Local Rose.

My favorite go to salad that is so delicious and a cancer preventative is a mix of raw vegetables like carrots, red cabbage, and kale topped with a cilantro, almond pesto. It is so packed with vitamins and minerals that I feel as if my cells are drinking it in. Not surprising even my kids love it!  Cilantro or coriander,  is a powerful herb and can also help detox your body of heavy metals. The addition of Braggs amino acid with the lemon and garlic, creates a delicious combination. Bragg’s amino acid is a non GMO combination of amino acids that tastes almost like soy sauce. It slight quantities it can really enhance the flavor of dishes. I also am a big fan of tahini as a supplement to dressings. Tahini is ground up sesame seeds and has lots of nutritional minerals, the B vitamins and high in calcium.It is also a very alkalizing food which is also a cancer fighting element.

You can make the dressing in a large batch and keep in the fridge for a few days. It also is a wonderful dip with crackers. Recipe below!

Almond Cilantro Pesto Dressing

1/2 cup pre soaked organic almonds (for better digestion)
1 cup chopped organic cilantro leaves
1 garlic clove
2 Tbs Tahini (optional)
2 TBS Bragg’s Amino Acid
2 TBS Apple Cider Vinegar
3 TBS Olive Oil (more to taste)
1 TBS Maple syrup
Sea Salt
1/2 lemon squeezed

Simply mix all the ingredients in a blender or food processor and mix together with a salad of your choice. Keep adding olive oil and lemon to the mix if it’s too thick or clumpy. I use it over shredded kale, cabbage and carrots.