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White Food Energy: Coriander (Coriandrum sativum)

By Gwen Nyhus Stewart

Recipes

Coriander Chutney

1/2 tsp. (2 mL) cumin seed
1/2 tsp. (2 mL) mustard seed
1 bunch of coriander, large stems removed
1/4 small onion, roughly chopped
1/4 cup 50 mL) unsweetened grated coconut (or 1/2 cup (125 mL) fresh coconut pulp)
1/2 inch (12.5 mm) piece of ginger roughly chopped
2 Serrano chilies (or other spicy green chili)
2 lemons, freshly juiced
sea salt, to taste

Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them. The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion. Put the spices in a spice grinder and pulverize.

Add everything including the toasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.

Stored in an airtight container in the fridge your green chutney should last at least 1 week.

For breakfast, Coriander Chutney goes great with potatoes or eggs, for lunch, it can go into sandwiches or salads, and for dinner, the possibilities are endless. It works especially well with seafood, be it seared scallops or grilled fish.

Lime-Coriander Dressing

1/4 cup (50 mL) lime juice

1/2 cup (125 mL) olive oil scented with garlic

1 clove of garlic, sliced

1/4 tsp. (1 mL) jalapeno pepper, finely minced

1/4 tsp. (1 mL) cumin

1/2 tsp. (2 mL) chopped fresh coriander

1/2 tsp. (2 mL) chipotle Tabasco sauce

sea salt, to taste

freshly ground black pepper, to taste

pinch of sugar, to taste

Mix all ingredients together.

Mustard and Coriander Roasted Potatoes

1/4 cup (50 mL) Champagne vinegar

2 tbsps. (30 mL) mustard seeds

6 tbsps. (90 mL) Dijon mustard

1 tbsp. (15 mL) coriander seeds, crushed

coarse kosher salt, to taste

freshly ground black pepper, to taste

3 pounds russet potatoes, peeled, cut into 1 1/2-2 inch (3.75-5 cm) cubes

6 tbsps. (90 mL) vegetable oil

Preheat oven to 425°F (220° C). Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch (2.5 cm); sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.

Meanwhile, drizzle 6 tbsps. (90 mL) vegetable oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.

Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

Oven Fries with Coriander Seeds

Nonstick vegetable oil spray

2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2 inch (12.5 mm) thick sticks

2 tbsps. (30 mL) olive oil

1 1/2 tsps. (7.5 mL) coriander seeds, cracked

1 tsp. (5 mL) dried thyme

coarse kosher salt, to taste

freshly ground black pepper, to taste

Preheat oven to 450°F (230° C). Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and serve.

Slow-Roasted Tomatoes with Coriander

3 1/2 lbs ripe Roma tomatoes (about 20 tomatoes)
1 tbsp. (15 mL) olive oil
sea salt
ground coriander

Preheat the oven to 200° F (95° C).
Wash and dry the tomatoes, trim away the stem end, and halve them lengthwise. Place them in a large bowl, and, using your hands, toss them gently with the oil. Arrange them cut side up on a large baking sheet. Sprinkle with salt and ground coriander, about a pinch of each for every 4 to 6 tomato halves.
Bake until the tomatoes crinkle at the edges and shrink to about half of their original size, 4 to 6 hours. They should still be juicy in their centres. Remove from the oven, and set aside to cool to room temperature. Put them in an airtight container, and store them in the refrigerator for up to a week.

See White Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of white, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour white means and Chapter 8, Colour Energy, Plants, and Recipes pages 89 - 92 for information about using white in the garden and recipes.)

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