Last year I was introduced to the phrase “vending machine herbalism” by John Gallagher of learning herbs. It’s when someone asks, “What’s a good herb for_______?” and a single herb response is expected to be vended out of the mouth of the herbalist.  Herbalism does not work this way. Certainly, more details about that person’s condition needs to be gathered to able to give a more accurate answer.  This discourse can take time.  I’m changing the phrase to “vending machine advice” to include any question pertaining to supplements, homeopathic remedies, or even home care advice.  I caution doctors or practitioners against giving advice that is succinct, not well thought out and not tailored to the individual.  I also, urge patients to not ask these questions “on the fly” to the doctor or anyone for that matter.  Most of the time these suggestions miss the mark.  Instead, I offer my patients the opportunity to have a comprehensive consultation where I can have the time to ask a myriad of specific questions.  Furthermore, if I am recommending an herb, I like to match the energetics of the herb to the constitution of the patient.  For example, if a patient is always cold, I certainly do not want to match them with herbs that are cooling.  Instead I would choose warming herbs to balance their system.  The more details and clues you can gather from a patient, the more specific  the treatment.  I spend a whole lecture going over the importance of this concept with the college students that I teach.

Let me give you an example. “Dr. Barker, I’m constipated, what should I take?” If I were to say something like, take psyllium husk, it may or may not work.  I haven’t asked them any questions at all.  Some good questions to ask for this example would be: Why do you think you are constipated? When did this start? Any changes to your diet or lifestyle?  Did you start any new medications or supplements? What makes it better or worse? What have you tried already? Is there pain associated with this? How is this impacting your life?……..is the source of their constipation mechanical (maybe they need a chiropractic adjustment)?  Is the source emotional, nutritional, or even chemical?  The devil is always in the details.  This person could simply need to hydrate more or eat more fiber or this person could have a serious life threatening problem and they need to be referred out.

So……when you have a health question, make sure you have the time to talk about it and make sure you give as many details as you can about your condition, make sure the doctor is asking you many questions, and never ask for advice for friends or family when they are not present because you don’t know the answers to the questions being asked.

My friend Leslie is the one who told me that coriander and cilantro come from the same plant, Coriandrum sativum.  I had no idea, so I decided to research this, especially to see how they differ nutritionally. Cilantro is the green leafy part and the coriander is the seed. Cilantro is the spanish word for coriander (1).  They taste very different and are used in different cuisines. Interestingly enough, some people have a genetic predisposition that makes them despise cilantro, claiming it has a very soapy taste. According to one study, Eastern Asians have the highest incidence of this genetic trait (3,1). Cilantro is fresh and citrusy and is commonly used in Mexican, Thai, and Chinese food, while coriander seeds are spicy, nutty and lemony and mainly used in Indian dishes. Cilantro is often added to soups, salsa, and guacamole, while coriander seeds add flavor to curries, stews, and meat seasonings. They are not often substitutes for one another in cooking.

Nutritionally speaking, because cilantro is leafy, it is higher in vitamins and coriander higher in minerals due to differences in water content. Cilantro leaf is an antioxidant and contains the bioflavonoid quercetin as well as various other phenolics.  It also contains the minerals potassium, calcium, magnesium, iron and manganese and vitamins C, A, K, the B’s, and folic acid (2).  Medicinally it can cause side effects such as rashes, swelling and photosensitivity in some people (3).  Coriander seeds are high in various minerals such as manganese, magnesium, copper, and phosphorus. Coriander seeds can help with cardiovascular disease, namely blood pressure.  Both the leaf and seed may help reduce inflammation because of their anti-oxidative nature, as well as help lower blood sugar which can contribute to Type II diabetes, and fight infection due to its antimicrobial properties (1).  More research needs to be done in vivo.

When purchasing coriander, buy the whole seeds which are more flavorful than ground.  Cilantro, should look green and healthy with no spots or discolorations. I keep dried cilantro in the pantry as well as coriander seed and frozen cilantro in the freezer as a back up when I don’t have fresh.  Dried cilantro has a much milder taste.  With fresh cilantro, cut off stems and place in water in the refrigerator and change water frequently.

Although I infrequently use coriander seeds, I love the pungent flavor and freshness of cilantro and it reminds me of summer, when my daughter makes the family homemade salsa from our garden and guacamole al fresco.

1. Raman, Ryan. Cilantro vs Coriander: What’s the Difference? 2018. Healthline 22 February 2018. <https://www.healthline.com/nutrition/cilantro-vs-coriander.

2. Rudrappa, Umesh. Cilantro (Coriander leaves) nutrition facts. 2018. Nutrition And You.com.     <https://www.nutriotion-and-you.com/cilantro.html.>

3. Mercola, Joseph. Cilantro: Why You Should Choose This Unique, Pungent Herb.  <https://articles.mercola.com/herbs-spices/cilantro.aspx

Marc and I made these delicious lamb meatballs last night using Sabra’s hummus and tzatziki sauce.  Here’s our recipe. Enjoy with cut up veggies with hummus and roasted asparagus.
Ingredients

-1 lb of ground lamb (we bought lamb shoulder and trimmed and ground it ourselves with one onion)

-2 oz of Sabra classic hummus

-1/2 cup of feta cheese

-1/2 tsp of Himalayan sea salt

-a small handful of cilantro from our garden, cut up very fine

-pepper to taste

-1 tsp of cumin

-look in the crescent roll refrigerated section for pizza crust

-Sabra tzatziki sauce 

Set oven to 400 degrees. Combine all the ingredients in a large bowl.  Roll out the pizza crust carefully and don’t stretch it out.  Using a pizza cutter cut into 2 x2 inch squares.  Prepare a 24 mini muffins tin with olive oil spray.  Place a piece of dough in the hole of the muffin tin and gently place a small meatball in the dough.  Bake the meatballs for about 15-17 minutes.  The lamb should be cooked through and not pink in the middle.  Put a generous dollop of tzatziki sauce on top and enjoy.