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Homemade Chimichurri

Yesterday I was craving a cauliflower “steak” and thought, why not add some homemade chimichurri sauce! It’s my absolute favorite and you can drizzle it on top of any veggie.

You may or may not be familiar with Chimichurri and if not, you’re totally missing out. The combination of garlic and onion married with fresh herbs, olive oil and fresh lemon create a flavor that will knock your socks off. Not only that, it’s filled with anti-inflammatory properties that take this incredible sauce to the next level.

 

There is something so magical about going to the produce section of my local market! I know I know, it’s sounds so silly, but I get so excited and lost in all of the fresh fruits and veggies. Honestly, the creative lines of communication start engaging and I wonder what my next creation will be. Part of healing includes enjoying the process and the cooking. The more you do it the more you enjoy!

Here’s the beautiful breakdown of the incredible benefits of Chimichurri:

  • lemon for detoxing & alkalinity 
  • garlic for reducing inflammation, lowering blood pressure & virus prevention
  • olive oil for healthy fats, energy, brain support & reducing inflammation
  • cilantro for detoxing heavy metals
  • parsley for kidney support, fighting inflammation and bad breathe
  • red onion for cancer prevention
  • sea salt for providing essential minerals & adrenal support
food processor

For the Chimichurri, make sure you are using fresh organic herbs and produce. Anything sprayed with pesticides introduces cancer-causing chemicals into your body and I think we would all like to avoid that. Buying locally-grown, organic produce ensures safety as well as the maximin benefit from vitamins and minerals. 

  • 1 1/2 cup Italian parsley
  • 1/2 cup cilantro
  • 4 cloves garlic
  • 2 tbs fresh lemon juice
  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar or ACV
  • 1/4 cup red onion
  • 1 tsp Himalayan sea salt
  • 1/2 tsp crushed red pepper

Place all ingredients in a food processor, I love the Cuisinart, and pulse 4-5 times until incorporated but not smooth. You want this somewhat chunky!!

Enjoy over a delicious grass-fed steak or wild caught fish. Get in that kitchen and create something healthy. You’re body will thank you!

Cheers to your best life!

Jennifer

Check out my Lemon Dijon Vinaigrette

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