Place the parsley leaves in a mug or small teapot. Pour a cup of boiling water over the fresh parsley leaves, and give them a quick stir. Leave the water and parsley to steep for at least 5 minutes, or longer if you want a stronger cup of tea. Strain the leaves from the tea, and discard them. Add lemon and honey for a delicious morning sip.
Add mangoes to your parsley and you got yourself a drink supercharged with vitamins A, C, E, folate, B6, potassium, iron, calcium and zinc.— all of which help boost immunity.
Bunch of parsley, washed and cleaned, with stems
1 cup of frozen mangoes
1/2 lemon juice
16 oz of coconut water
1 tbs of black seed oil
2 tbs of flaxseed oil
fresh ginger
sprinkle coconut flakes on top
Pineapples are not only yummy but combined with parsley they provide all the Vitamin C and more for the day. Pineapples are loaded with vitamin C, essential for fighting the common cold and just about any other potential ailments your body may be fighting, including mucus build up. We love pineapple because it is contains Bromelain, a protein-digesting enzyme which is only found in pineapples, helps to combat free radical damage and facilitates wound healing.
Bunch of parsley, washed and cleaned, with stems
3 thick slices of pineapple
1/2 banana
1/2 lemon juice
2 tbs bee pollen
16 oz of coconut water
1 tbs of black seed oil
2 tbs of flaxseed oil
fresh ginger
Both parsley and cocoa are rich in flavanols - a plant-based antioxidant shown to support a wide range of health benefits from reducing tiredness and fatigue to improving heart health, cognitive function and regulating blood pressure.
Cacao powder combined with parsley is also a natural source of fibre, supporting a healthy gut; potassium, important for muscular and neurological function, and magnesium for metabolism and healthy psychological function, bones and teeth. This smoothie full of antioxidants supports a radiant, younger looking skin but also taste absolutely delicious.
Bunch of parsley washed and cleaned, with stems
1/3 cup raw cacao
1 banana
2 tb bee pollen
16 oz of coconut water
1 tbs of black seed oil
2 tbs of flaxseed oil
1/2 tsp cardamom
1/2 tsp cinnamon
sprinkle with coconut flakes and cocoa nibs
Bunch of parsley washed and cleaned, with stems
2 tbs bee pollen
16 oz of coconut water
1 tbs of black seed oil
2 tbs of flaxseed oil
1 cup of strawberries
1/2 banana
A cool gazpacho is the perfect remedy to a hot summer day. We replace tomatoes in the traditional recipe with cucumbers for a lighter and more nourishing version. Enjoy it with a dollop of iceland yogurt mixed with roasted garlic and olive oil on top.
Purée cucumbers, garlic, and ½ cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. Slowly stream in olive oil; blend until emulsified.
2 large English cucumbers
2 garlic cloves
2 cups arugula
2 cups parsley, cilantro, and mint
3 tbs sherry vinegar
Kosher salt
1 cup olive oil
Place all ingredients with ice in the blender, serve chilled.
Bunch of parsley washed and cleaned, with stems
2 tbs bee pollen
16 oz of coconut water
1 tbs of black seed oil
2 tbs of flaxseed oil
1 cup of carrots
2 tbs of honey
I am huge fan of Levantine cuisine. The Levant has been described as the "crossroads of Western Asia, the eastern Mediterranean and northeast Africa and the northwest of the Arabian plate. An abundance of vegan recipes with fresh herbs and plenty of olive oil. Tabbouleh tops the list for us - a vegan recipe with made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. A good substitute for bulgur can be semolina. Tabbouleh is traditionally served as part of a mezze in the Arab world.
Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
50g bulgur wheat
50g flat-leaf parsley, chopped
50g mint, chopped
200g ripe tomatoes, deseeded and diced
3 spring onions, finely sliced
juice 1 lemon
3 tbsp olive oil
Copyright © 2022 POP - All Rights Reserved.
We use cookies to ensure the best experience for you while browsing it. By accepting our use of cookies, your data will be aggregated with all other user data.