Most folks don’t eat the pretty greens garnishing their dinner plates, yet I bet after reading this you will! Native to the Mediterranean, this often misunderstood flowering plant has been used as a powerful healing food for thousands of years! Parsley contains a wealth of nutrients such as B vitamins (pyridoxine, folate, thiamin, niacin and riboflavin), vitamin C, vitamin K, iron, potassium, magnesium, zinc and manganese.
Parsley is known to reduce inflammation, strengthen the immune system, enhance iron absorption in the intestines, and it helps eliminate heavy metal buildup in the body, especially cilantro (also known as Chinese parsley). A little known fact is that eating parsley can actually help prevent cancer. The leaves contain the volatile oil myristicin which literally prevents the growth of cancer cells! Oh yes, and if you’ve ever heard that parsley freshens your breath, it’s true, it absolutely does! So a little nibble on some parsley before smooching with your sweetie will keep things fresh.
Add parsley to your recipes freely; it works with just about everything, with the exception of sweets. Use parsley to add some pizazz to soups, salads, pasta dishes, juices, or just sprinkle over your veggies.
Here’s something to be mindful of; If you had, or have a history of gall stones, kidney stones, or low calcium levels, parsley should be consumed in moderation as it contains oxalic acid which can be a contributing factor to these issues, but only with excessive consumption. For instance, a few sprigs of parsley a few days a week will likely do immensely more good, than harm. The average person with a healthy diet has nothing to be concerned about!
This is a deliciously fresh and nutrient packed salad! It’s fabulous on its own or served with romaine leaves and your favorite hummus or vegan yogurt.
- 3 bunches parsley, flat leaf, chopped
- 1 cup fresh mint, chopped
- 1 tomato, seeded and diced
- 1/2 onion or 2 scallions, chopped
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon Himalayan pink salt
- 1/4 teaspoon ground black pepper
Chop parsley and mint set aside. In a large bowl combine all ingredients and toss well. Serve cold. Stored in an air tight container, Tabouli will keep for 3 days.
Showing you how to be your own superhero is my greatest pleasure,
Tina Jo Stephens