Eosinophilic Esophagitis Friendly Herb & Ginger Schug
This bright, herby condiment is the kind of thing that makes everything it touches taste more alive — spooned over roasted vegetables, stirred into grains, or used as a dipping sauce for flatbread. Cilantro and flat-leaf parsley form the bold green base, while fresh ginger and a touch of Ceylon cinnamon give it a warmth that feels layered and complex without being harsh. A squeeze of lemon juice and a drizzle of good olive oil pull it all together into a coarse, spoonable paste that's deeply flavorful and genuinely versatile. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and many store-bought sauces and condiments are off the table entirely due to hidden allergens or ambiguous ingredient sourcing. This recipe keeps things clean and transparent — every ingredient is straightforward, and there are no dairy, egg, soy, wheat, tree nut, or seafood components to worry about. The food processor does most of the work, and a short rest in the fridge lets the flavors bloom before you even take your first taste. It's the kind of simple, satisfying recipe that proves eating around restrictions doesn't have to mean eating without joy.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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