PARSLEY was something that I use to take off of my restaurant dinner plate and put to the side plate. Now I go through at least 2 full bunches of parsley a week at home in my juicer and add it to most of my recipes such as soups, stews, salads, pestos, dressings and vegetables. Parsely packs one powerful punch.
For starters always buy fresh, organic parsely. There is curly parsley and flat leaf parsley. I prefer the flat leaf (Italian). The dried stuff is nutritionally worthless.
Fresh organic parsley is loaded with antioxidants. You will get a good dose of calcium, the B-complex vitamins and a bit of iron. It is high in Vitamin C and beta-carotene and Vitamin A. It even contains Vitamin K which is great for bone health.
Parsley is good for urinary tract infections, kidney health, kidney stones, inflammation of the kidneys and bladder. The parsley root is great for liver and spleen health. Parsley is a diruretic so helps to relieve edema. Parsley is a powerful boost for the brain, sympathetic nervous system and optic nerves so it is great for someone like me healing from Multiple Sclerosis… which can affect all of these areas.
As mentioned, I add a large handful of parsley to my morning green juice. It is a fantastic tonic for blood vessels. I recently had a live blood cell analysis and the technician told me that I have the cleanest blood she has seen compared to several other peoples’ analysis she has done. That was good news to me. The parsley must be helping my blood.
You can make parsley tea. Pour boiling spring water over a cup of packed fresh parsley and steep it for 15 minutes. Remove the parsley and store the tea in the fridge. This tea can help you with your gallbladder and help remove gallstones from your system. I personally prefer to use the fresh parsley in my green juices and my recipes.
So my advice to you, stop tossing the restaurant garnish off to the side and eat it. It is good for you. Start buying parsley in your weekly grocery shop and start using it every day either in juice or incorporate into your recipes. It feels good knowing that you are consuming healthy foods.
PARSLEY WALNUT PESTO PASTA:
1/2 cup organic walnuts, chopped and toasted
3 – 4 tbsp organic extra-virgin olive oil
1 cup fresh organic flat-leaf parsley
1/4 cups low sodium vegetable or mushroom broth
6 cloves organic garlic
1 tbsp. whole wheat panko bread crumbs
1 tsp Himalayan salt
16 ounces of your favourite pasta noodles (I choose to use organic brown rice noodles)
Process the walnuts, oil, parsley, broth, garlic, panko and salt. Cook the noodles reserving a 1/4 cup of the cooking liquid. Drain the pasta. Toss the noodles in a large serving bowl with the parsley-walnut pesto and reserved cooking liquid.
Delicious and healthy.