What would summer be without that nice sizzle of something delicious on the grill?!
Yes, it’s what we do when the weather is warm, and yes it’s delicious. But grilling on the good ol’ ‘Q, especially meat, generates dangerous, nasty ass benzopyrenes. Benzopyrenes are carcinogens that come from smoke, most often smoke from a coal BBQ.
But don’t ditch your BBQ just yet…
To keep BBQing safe, we’re wise to look to how other countries handle their grilled meat: by adding a flavourful sauce or side dish that’s full of herbs.
Think of tabbouleh in Turkey and chimichurri in Argentina. Both make ample use of parsley.
Ode to Parsley
Parsley, the main ingredient in the sauce below, contains myristicin, limonene, eugeno and alpha-thujene. These volatile oils are known to be “chemoprotective,” meaning that they can help to neutralize carcinogens, such as benzopyrenes. Parsley’s flavonoids function as antioxidants and help to prevent against oxygen-based damage to cells. Additionally, parsley contains several times the amount of vitamin C found in citrus fruits. It aids digestion and supports the adrenal glands.
So, if you’re going to partake of the grilled meat, I highly suggest that you add this simple (and delicious) sauce. It’s chimichurri, and it’s known as Argentinian ketchup. And it takes about five minutes to whip up. And you don’t even need a food processor if you have a big knife! And you may want to double the recipe because it’s so addictive. So there.
- 1 bunch fresh parsley, bottom 2” of stems removed
- ½ bunch fresh cilantro
- 1 garlic clove, roughly chopped
- ½ lemon, juiced
- 2 tbsp apple cider vinegar
- 1 tsp Celtic sea salt
- ½ cup extra virgin olive oil
- 1 tsp chili flakes
- In a food processor: whiz all ingredients except for the olive oil in a food processor. Pulse a few times to ensure that everything is evenly mixed, yet the parsley and cilantro are still slightly chunky. Slowly pour in the olive oil until it’s incorporated.
- Sans food processor: finely chop the garlic on a large cutting board. Add other dry ingredients and chop, chop, chop! Move to a bowl and add vinegar and lemon juice, stir, and then add olive oil.
Serve it on the side of whatever you’re grilling, fish, meat or veggies. And to add to the protection against nasty ass benzopyrenes, don’t forget to eat your veggies! xo Andrea