Oh Parsley, How I Love Thee

Parsley is a member of the celery family and is highly nutritious green that is often overlooked. Its one of my favourite herbs to make a salad with, my own variation(s) on middle eastern tabbouleh. Aside from its fresh, clean taste, it is cleansing and energizing affect it provides ample amounts of Vitamin K, C, A, B, it is high in iron and other essential minerals and is an anti- oxidant rich food. Anti oxidants prevent oxygen based change or free radical damage in the cells, free radical damage in the cells leads to cancer.

Parsley contains two unusual components, volatile oils and flavonoids,  providing a  rich source of antioxidants.  Flavonoids have anti inflammatory, anti-tumor, anti-viral, affects and help those with coronary and cholesterol problems. The volatile oils qualify as chemo-protective elements that neutralize carcinogens from charcoal grills, air pollution, chemicals etc.  Phytonutrients  in particular lutein, a type of flavonoid have antioxidant function. Vitamin A – Beta Carotene- works in fat soluble areas of the body reducing the risk of colon cancer, diabetes and supports immune function. The antioxidants found parsley provide protection for the heart and prevention of rheumatoid arthritis.

You can make a healthier version of traditional tabbouleh by replacing the bulgar wheat with Quinoa for example.

This recipe is simple containing Parsley, avocado, onion, EVOO, ACV, sunflower seeds,spices.

Copywrite Anicca Brandt 2014

Anicca is a trainer and holistic nutrition specialist focusing on plant based nutrition and superfoods for athletes and anyone looking to make radical lifestyle change.

 

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