Posted By: angela

bundle of parsley

As we stride into the New Year, most of us are thinking about fresh starts.  When it comes to our nutrition, this often means detoxification and clean eating.  Over the next few weeks I will share my top foods for radiance, vitality and health in 2014.  Let’s make this our best year yet!

Not just a garnish, parsley is easily one of the most under-rated foods in the kitchen. It is in the celery family and it’s name literally means ‘rock celery’. Parsley was used medicinally by the ancient Greeks before it became the world’s most popular herb. It is alkalizing in our bodies, a powerful detoxifier and is considered a mild diuretic.

Some of the outstanding properties of parsley include volatile oils (which give it it’s scent) that are ‘chemoprotective’. This means it helps neutralize carcinogens. It is also rich in flavanoids (anti-oxidants that help prevent oxidation of the cells). Parsley is high in potassium and in Vitamins B, A and C. It is rich in iron and chlorophyll, together with sodium, copper, thiamin and riboflavin. 

Add parsley to salads, soups, fresh juices and even smoothies.  It pairs particularly well with lemon on fish and chicken.

To celebrate parsley, today’s recipe is a modified tabouli. Tabouli is the most popular salad in the Middle East and is traditionally made with bulgar. I say it’s a modified version because here we use quinoa instead of bulgar. It’s simple, fresh, and loaded with parsley.

Tabouli Salad


  • 2 cups cooked quinoa
  • 1/2 medium onion, minced
  • 2 cloves garlic, minced or pressed
  • 1 bunch of parsley, well chopped
  • 1 medium tomato, chopped
  • 3 Tbs extra virgin olive oil
  • 2 Tbs lemon juice
  • Salt and pepper to taste


  1. Mince onion and press or chop garlic and let sit for 5 minutes (it brings out more health properties)
  2. Combine all ingredients and mix well.
  3. For added flavor you may want to add more olive oil and lemon juice; adjust salt and pepper accordingly.


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