Parsley is one herb that I try to eat as often as I can because of the miraculous health benefits. Not just as a garnish, but chopped up into everything such as smoothies, salads, soups, and cooked vegetables.
It is known to cultivate HGH (Human Growth Hormone) and is a fantastic source of antioxidants including luteolin, apigenin, lycopene, beta-carotene, and alpha-carotene. These compounds can have antioxidant properties and they help to keep the immune system healthy even if you are having autoimmune issues. Parsley has a positive impact on your kidney heath and helps to reduce water retention. It has also been shown to reduce excess urinary calcium build up. It lowers blood sugar, and decreases insulin resistance, it improves bone health, brain health, skin and hair health, heart health, eye health, blood health, and is a great for freshening breath and losing weight! See the research noted below to learn more about the healing aspects of the powerful parsley plant.
This is one of my all time favorite recipes inspired by Angelica’s Kitchen from my days in NYC, an oil-free, vinegar free sauce/dressing for grains, seaweed, and greens.
1 cup parsley
4T raw tahini
1 T Umeboshi Paste
3 spring onions
Blend in a high speed blender until the desired consistency is achieved. Less water will give you a dip and more water will give you a dressing.