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Nutrition Facts
Serving Size 1 cup 35g Recipe makes 3/4 cup)
Calories 40
Calories from Fat 13		(32%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2336mg		97%
Potassium 357mg		10%
Total Carbohydrate 7.7g		2%
	Dietary Fiber 4.7g	18%
	Sugars 1.1g
Protein 2.0g		4%
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⁽²⁾ RATE IT NOW Print Recipe

By: Happy Hippie
Jun 6, 2007

I discovered this recipe on the "World Hearth Circle of International Cooking." I thought it might come in handy during the second round of ZWT III.

3/4 cup (change servings and units)

Ingredients

1/2 cup cilantro, chopped
1/4 cup mint leaf, chopped
1 tablespoon paprika
3/4 teaspoon salt
1/2 teaspoon turmeric, ground

Directions

1
Mix all ingredients in a storage container. Will refrigerate up to 5 days.

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Featured Reviews for This Recipe

From: kiwidutch

On Jun 16, 2007

LOved it... I made a small cooked chicken fillet for lunch and shredded the meat, tossed it in the mix and heated it for a very short time in the microwave at work, Yum... the flavours work well. The only thing I would change would be to add a little pepper. Please see my rating system: 4 wonderful stars for a tasty and easy recipe. Thanks!

1 person found this review helpful

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From: Montana Heart Song

On Nov 1, 2007

I had dried cilantro and dry mint flakes so I used instead of the fresh. I also added white pepper to the mix. This would be good on a pork roast in which you inserted this spice mixture along with a mashed garlic clove into the roast in about 4 places before roasting. When it hits slightly heated olive oil, the aroma is very nice!

1 person found this review helpful

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