Lemony Fennel & Parsley Juice
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
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- 4 cups cold water
- 5 ice cubes
- 2 handfuls parsley
- 3 stalks fennel
- few chunks of fennel bulb
- 1 small apple
- juice of 1 lemon
Did you know that parsley can be a powerhouse of protection from carcinogens! Parsley was used medicinally prior to it decorating our plates and it’s no wonder why!
This beautiful herb contains flavonoids which help prevent oxygen-based damage to our cells, and oils like myristicin that have shown to inhibit tumor formation. Also, you will find antioxidants like A & C that are essential to many different functions in the body!
Parsley is a good source of one of the most important B vitamins, folic acid which is essential for the heart, proper cell division, and some types of cancer-prevention. It is mind boggling to me how this Superfood became a decorative staple on a plate.
Yes those are editable flowers on top! Organic of coarse!
So next time the waiter brings your food to the table on a plate decorated with parsley make sure you don’t leave it behind because it could save your life!
With a Cupful of Green Deliciousness,
Dawn
- 4 cups cold water
- 5 ice cubes
- 2 handfuls parsley
- 3 stalks fennel
- few chunks of fennel bulb
- 1 small apple
- juice of 1 lemon
- Wash all vegetables and fruit. Cut apple and fennel bulb.
- In a strong blender or Vitamix add ice, water and lemon juice.
- Add parsley {with stems}, apple, fennel stalks and cut bulb.
- Blend all ingredients till it is a beautiful green slushy.
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