Are you living your Fullest Life ..and still being light on your feet?
If I told you that one of the keys to long standing, great health was contained in the humble herb parsley, would you believe me?
For thousands of years it has been grown for it's flavoring, it is also great at aiding the digestion (along with members of the mint family, marjoram, rosemary, carrot(inc. tops) and caraway.
Our ancestors knew a thing or two.
In our rush to be more developed and happy we have 'lost or forgotten" a lot of things to keeping well and thriving.
Thriving here is the key, not just living well, but thriving-improving, one's self.
Here is more about the humble herb:
Everything on the plant is good for mankind, the leaves, stalks, roots, and seeds.
It contains:
Falovonoids, a glycoside, Vitamins C and A, iron, manganese, calcium, and Phosphorus.
It's essential oil contains, apiol, apiolin, myristicin.
It is a useful diuretic (good for treating fluid retention and urinary stones)and is used for urinary infections and treatment of gout ( which is on the rise in "developed countries".).
It is very high in Vit C..actually containing more than citrus oz. for oz. and thereby helps strengthen the digestion.
It also increases mother's milk and tones the uterine muscles.
The seeds and leaves soaking in warm water may be used as a hair rinse, promotes shine.
A natural breath freshener it is used widely with garlic for this purpose.
Now for Recipes:
from now on, PLEASE buy more parsley from the markets and use more in your recipes (don't tell the markets what you are doing or the prices will increase due to demand).
It can no longer be used as a garnish or used by the sprig, and stop throwing away the stalks..this is where a lot of the vitamins and minerals are.
Use it by the handful, add 1 cup chopped parsley to ANY salad..the salad will taste very fresh and clean.
As far as possible eat parsley raw, and add to any cooked food when it has been plated as Vit C is water soluble (so when you cook green veggies all the Vit C is lost) and is destroyed in heat.
Tabbouleh salad: add 2/3 parsley
to 1/3 fresh mint,
and 2 parts greens
to 1 part grain ( soaked bulgur wheat, steamed couscous, steamed farrow, steamed brown rice, steamed quinoa, steamed millet, steamed barley, steamed kasha).
also add 1 part cucumber,
1part chopped ripe tomatoes
1/4 part onion is optional..and should be finely minced, not processed.
I have discussed this in other blogs with any herb salad, make the salad green with herbs and vegetables and not white from the grain.
Dress this with fresh lemon-lime juice and a good salad oil..only dress 10 mins before eating, or the acid will turn the herbs black.
This salad is "The Fountain of Youth"..a hands down winner.
Parsley and Cheese stuffed Portobello Mushrooms..a great supper dish or starter
serves 4-6
6 medium sized, open,Portobello mushrooms ( large flat caps)..remove any stalks and finely mince
1 cup chopped whole parsley
1/4 cup chopped fresh thyme
1 tbsp fennel seed ( optional)
1/2 cup minced scallion
juice & zest of 1 lemon ( 2 tbsp juice)
1 stick unsalted butter
1 cup fresh bread crumbs
1/2 cup grated Parmesan OR 1 1/2 cups grated Cheddar or Jack cheese
Sea salt and ground black pepper
olive oil ( not extra virgin) for drizzling
These may be baked or broiled
If baking preheat oven to 350F, shelf to middle on a greased cook sheet lay the mushroom caps open side up.
In a medium bowl blend the butter, minced mushroom stalks, lemon juice & zest, herbs and scallions.
Add 1/2 tsp ground black pepper.
Top each mushroom cap with the herbed butter
Cover, each mushroom cap generously with the fresh breadcrumbs and top with the cheese of choice.
Drizzle lightly with olive oil and broil until lightly golden or bake 10-15 mins.
Serve immediately with a salad or rustic breads.
Add fresh lightly chopped parsley to any salad just before serving and it is great added to any mayonnaise or sour cream salad.
Also when juicing add a handful to any juice sweet or vegetable.
Please eat more fresh parsley..it is available year round and world wide..treat it as a vegetable NOT a garnish and your whole body will love you more.
........PS keep this a secret to maintain world stocks and low prices please
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