Parsley’s a weird word isn’t it? Or have I just said it in my head too many times? It’s weird when that happens, all of a sudden words look strange… Anyway, still juicing away and today I juiced a GIGANTIC dod of parsley. A dod of parsley haha. Oh man what’s wrong with me today? Is dod a scottish word? No idea if that’s how you even spell it. Moving on, I watched this vid ages ago by Juiceman Jay about how parsley juice gets you high. That’s not why I juiced it mind, although I think I am a bit off my tree at the moment. If that’s even a phrase? Perhaps I should do this blog later…
So Parsley YES! I love it. You can always rely on dark leafy green herbs to be a powerhouse of nutrition and the proof is in the parsley pudding because they (herbs) tend to have more bitter pungent flavours – that’s the nutrition you see. We’re so used to lettuce that’s been bred to have the bitter medicinal properties taken out that tastes bland cos it’s got less of the good stuff in it innit?
Parsley is off the chart in Vitamin K, MASSIVE in vitamins C (more than citrus fruits) and A, high in chlorophyll, essential fatty acids, folic acid, iron, protein, Vitamin B12 (who knew?), calcium, phosphorus, potassium, maganese and sulphur. It’s a wee herby gem. I prefer the flat-leaf to the curly. So parsley-ist.
Here’s my juice I made this morning:
Yer Arse in Parsley Juice
5 sticks celery
1/2 fennel (god I love fennel juice)
1 humungoid bunch of parsley
1 handful spinach
3 sprigs of mint
1-2 pink grapefruits
This makes about a litre of green juice which will defo sort you out but if you think that’s too much just half the quantities.
Have fun 🙂
This blog was written by Raw Food Scotland's previous owner, Emma Calvert. You can reach her at her new website, https://missmanifestation.com/