"Health is not a condition of matter, but of Mind."
--Mary Baker EddyWith the obesity epidemic all around us and threatening the lives - and health - of America's children, it is the simple steps to healthier eating that make each meal a delight.
The fresh organic parsley in my refrigerator will soon be made into a delicious parsley pesto. Pesto is a key ingredient that enhances the flavor of several of my favorite meals: (1) served on gluten-free Portobello mushroom ravioli (with a green salad made with local greens from my favorite farmers) and (2) my favorite grilled sandwich EVER made with extra sharp Vermont cheddar cheese, a slice of organic heirloom tomato, a sprinkle of pink Himalayan sea salt, and pesto on sprouted whole grain bread.
Parsley has
so many incredible health benefits, yet many people believe think it is “just a garnish”
to make the plate pretty. Let’s banish
that myth!
Some of parsley's health benefits:
- Vitamins K
- Vitamin C
- Vitamin A
- Folate (folic acid)
- Iron
- Copper
- Magnesium
- Potassium
A half cup of parsley contains about 11 calories – good for the waistline! Parsley pesto is easy to make. Here’s my recipe:
PARSLEY
PESTO
Ingredients:
- 2 cups fresh organic parsley (use curly or Italian)
- ½ cup walnuts (to enhance the flavor, lightly toast them in a dry pan)
- ½ cup freshly grated Parmesan-Reggiano cheese
- ½ teaspoon pink Himalayan sea salt
- 2 garlic cloves, minced
- 1 teaspoon fresh lemon juice
- ½ cup (or so) of extra virgin olive oil
Directions:
Place all
ingredients except olive oil in a food processor and process until well
mixed. Then drizzle the olive oil down
the tube until you get the consistency you want.
Note: If not using pesto immediately, then store in
a container and pour a thin layer of olive oil on top. Cover and refrigerate. Use within a week.
Savor the flavor of parsley. It's oh, so good!
Savor the flavor of parsley. It's oh, so good!
In
gratitude,
Nancy
Heinrich
Founder,
Growing Healthy Kids, Inc.
