WELLNESS WEDNESDAYS: Savor the Flavor of Parsley

"Health is not a condition of matter, but of Mind."  

                                                             --Mary Baker Eddy

With the obesity epidemic all around us and threatening the lives - and health - of America's children, it is the simple steps to healthier eating that make each meal a delight.  

The fresh organic parsley in my refrigerator will soon be made into a delicious parsley pesto.  Pesto is a key ingredient that enhances the flavor of several of my favorite meals:  (1) served on gluten-free Portobello mushroom ravioli (with a green salad made with local greens from my favorite farmers) and (2) my favorite grilled sandwich EVER made with extra sharp Vermont cheddar cheese, a slice of organic heirloom tomato, a sprinkle of pink Himalayan sea salt, and pesto on sprouted whole grain bread.  

Parsley has so many incredible health benefits, yet many people believe think it is “just a garnish” to make the plate pretty.  Let’s banish that myth! 

Some of parsley's health benefits:

• Vitamins K
• Vitamin C
• Vitamin A
• Folate (folic acid)
• Iron
• Copper
• Magnesium
• Potassium

According to The World’s Healthiest Foods (www.whfoods.com), “The flavonoids in parsley-especially luteolin-have been shown to function as antioxidants that combine with highly reactive oxygen-containing molecules (called oxygen radicals) and help prevent oxygen-based damage to cells.  In addition, extracts have been used in animal studies to help increase the antioxidants capacity of the blood.”  

A half cup of parsley contains about 11 calories – good for the waistline! Parsley pesto is easy to make.  Here’s my recipe: 

PARSLEY PESTO

Ingredients:

• 2 cups fresh organic parsley (use curly or Italian)
• ½ cup walnuts (to enhance the flavor, lightly toast them in a dry pan)
• ½ cup freshly grated Parmesan-Reggiano cheese
• ½ teaspoon pink Himalayan sea salt
• 2 garlic cloves, minced
• 1 teaspoon fresh lemon juice
• ½ cup (or so) of extra virgin olive oil

Directions:

Place all ingredients except olive oil in a food processor and process until well mixed.   Then drizzle the olive oil down the tube until you get the consistency you want.  

Note:  If not using pesto immediately, then store in a container and pour a thin layer of olive oil on top.  Cover and refrigerate.  Use within a week. 

Savor the flavor of parsley.  It's oh, so good!

In gratitude,

Nancy Heinrich

Founder, Growing Healthy Kids, Inc. 

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