Happy Tuesday dancers! This week's superfood spotlight is on one of my favorite herbs; parsley. I've been adding it to my salads lately instead of other greens because, let's be real, kale is SO #2016. Here's the 411 on this little green gem.
What is it? Parsley is technically an herb.There are two kinds of parsley: flat leaf and curly. It has a sweet, tangy, and mild peppery flavor and can be found year-round at the supermarket.
Health Benefits? Parsley contains volatile oil components, flavonoids, and vitamins which can provide tons of unique health benefits. The volatile oil Myristicin has actually been shown in studies to inhibit the growth of tumors and act as a "chemoprotective food", which means that it can help neutralize the effects of certain carcinogens. Parsley is also high in vitamins A, C, and folic acid, making it one of the most inflammation-fighting and disease preventing herbs out there.
How to use it? Parsley can be used for way more than just a garnish! Its fresh flavor makes it super versatile and easy to add to any dish.
Salads: Chop parsley to mix into any salad or make it the star instead of a traditional lettuce. My favorite combination is parsley, tomato, cucumber, red onion, and avocado sprinkled with lemon juice and salt and pepper.
Soup: Parsley can be added at the very end of any soup to brighten it up and add some color and freshness.
Juice: Add parsley to your morning green juice for an extra vitamin boost. Try this combination of spinach, kale, green apple, parsley, ginger, and lemon for a delicious detoxifier.
Sauces and Salad dressings: Add finely chopped parsley to any homemade sauce or dressing for a salt-free burst of flavor.
How will you incorporate more parsley into your diet this week? Snap a pic of your creations and tag @pointepeople using the hashtag #superfoodspotlight.
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