This morning, I pulled out yet another bunch of those clean leaves, and I was determined not to let them go to waste. My first thought was to dehydrate the stuff, crush it into a powder and use it as a seasoning. But these were fresh greens, picked the very same day, and I desired to use them at the height of their nutritional potency.
It's just the plant we use to take up white space on a plate. What's the big deal about parsley?
- 3 times as much Vitamin C as oranges
- 2 times as much Iron as spinach
- Contains Vitamin A, Potassium, and Calcium
- Diuretic that stimulates kidneys to release waste
- Contains 4 known cancer-fighting chemicals
- Tastes like summer!
- Green leaves = Chlorophyll
A quick perusal of the Internet resulted in a salad idea. Here's my version:
Summer Parsley Salad
One bunch flat Italian parsley (chopped, with stems removed)
1 handful cherry tomatoes (quartered)
1 handful sliced mushrooms
2 tablespoons really raw olive oil (try Bariani, as some cold-pressed oils are overheated)
a few drops sesame oil (to taste, and this stuff is strong)
2 tablespoons raw sesame seeds
1 teaspoon crushed garlic
sea salt to taste
1 tablespoon raw agave or raw honey
Combine parsley, mushrooms, tomatoes, and sesame seeds in a bowl. In a separate bowl, whisk the remaining ingredients. Pour dressing over salad and toss. This salad is super-yummy if you allow the flavors to blend for 30 minutes or so.
This really was like eating a bowl of summer. I would've loved to add onions and cucumbers, if I had them. Yummy goodness!