One of my go-to ingredients when whipping up a green juice in the morning is parsley. And for good reason. In all the documentaries I’ve watched on plant-based diets and juicing, and many of the books I’ve read on similar topics, this little green herb comes up time and time again paired with words like “cleanser” and “detoxifier.”
Check out some of the health benefits of parsley and you’ll see why I think it’s such a juicing superfood:
- Parsley helps remove heavy metals from the body. When heavy metals (a major source of free radicals) enter the body, they set up shop in and enlarge fat cells and disrupt normal tissue function.
- It’s a diuretic. This property helps prevent bloating and water retention by flushing out those kidneys.
- Parsley is packed with vitamins and minerals. It’s high in Vitamins K, A, C and E, in particular.
- It’s a cardiovascular system superhero. Not only is parley great for cleansing and purifying the bloodstream, but it also contains folic acid, which is great for heart health.
- Anemic people + parsley = BFFs. It’s high in iron!
A digestive aid, a detoxifier, high in antioxidants—parsley packs a punch in the health benefits department, but it’s typically consumed in very limited quantities (usually as a garnish). A great way to get more parsley into your diet is to add it to green juices. I’ve posted a couple of juice recipes containing parsley in the past, but don’t be afraid to add half a bunch of the herb to just about any green juice combo you want. One disclaimer, though–I’ve read that pregnant women shouldn’t consume high amounts of parsley because it can induce contractions.
Click image for recipe.
Do you ever juice parsley?