Parsley is in my fridge this week, a big giant bunch of it. I have been juicing it and cooking it. I think it’s benefits raw outweigh it when cooked-but hey, I’m not a doctor.
The power of Parsley:
•it can neutralise the carcinogens that cause cancer meaning it can help to stop cancer forming at all
•super high in vitamins A, C and K (excellent for mothers breastfeeding that do not want to give their baby the Vit K
•contains an antioxidant called beta carotene that apparently helps lessen the symptoms you get with both forms of arthritis amongst other things such as asthma too
•1 cup of raw parsley contains over 20% of the iron we need and well over our recommended daily allowance for vitamin A and C and even more astonishingly 1230% of the Vitamin K that we need!
•in the olden days people believed chewing a few sprigs at the end of a meal would freshen breath and even stop you from smelling of garlic!
•parsley has been used as a medicinal herb for centuries and even though the risk is low, pregnant women make should ALWAYS avoid having a lot of parsley especially the oil as it can cause contractions
•it’s loaded with chlorophyll which is marvellous for getting more oxygen into our blood and keeping us super healthy.
Here is an easy juicing recipe. ( I don’t actually own a juicer, I just blend it all in my smoothie jug and strain it through iNeibo Kitchen Mesh Nut Milk Bag – Reusable Ideal Food Mesh Strainer For Almond Milk, Cold Brew Coffee, Yogurt, All Purpose Green Juice Filter (10″x12″)
2 stalks celery
Big handful parsley
1/2 cup of oolong tea
1 tbps of chia seeds