Many years ago at meditation classes I met a lady who used to make this drink with all sorts of greens gathered from her garden. As well as parsley she’d use leaves of comfrey, dandelion, spinach and some edible weeds that I never knew the names of. It was so healthy and delicious but being a city dweller I had to adapt the recipe and thus parsley is the main green involved.
Our encounters with parsley are usually in its humble role as a table garnish and the wonderful healing properties of this little power house of energy are generally overlooked. Parsley is an excellent source of vitamins K, A and C. It is rich in flavanoids and volatile oils and a good source of calcium and iron.
Parsley is said to protect the lungs from smoking induced tumours, it is said to help prevent a wide range of diseases like arthritis, heart disease, diabetes and infections and as well as that it is a great after meal breath freshener.
Parley is a little hard to chew up well so in this recipe the blender does it for you!
Because it contains measurable amounts of oxalates, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating it.
Pineapple juice is not only delicious and naturally sweet but it also contains enzymes that are natural digestive aids. It has anti-inflammatory properties and is a good source of vitamin C.
My children were notoriously difficult when it came to eating their greens but loved this delicious substitute which is so full of natural vibrant freshness.
2 cups lightly chopped parsley – washed well and stalks removed
1 litre unsweetened pineapple juice
Options:
½ cup wheat grass juice or 3 Tbsp barley green powder
1 – 2 Tbsp grated ginger
1 cup filtered water (if it is too strong)
ice
Blend well and strain. ( My sons fought to get to eat the blended up parsley from the strainer!)
Makes 3 cups.
