You’ve heard of Parsley – that herb you sprinkle on your steak or have in a jar to go with your Sunday roast.
Well, the humble herb is actually the most popular and widely used in the world, which comes to no surprise once you realise how truly amazing it is.
Studies have shown the green leafed herb can help to prevent heart disease, cancer and rheumatoid arthritis, among others.
We aren’t saying you need to start chowing down on parsley in the office, instead of your usual packet of Salt & Vinegar…
But adding a little to your dishes here and there, could be so beneficial we’re calling it a super herb.
The small curly and flat leaves are packed with vitamins including: vitamins K, C, A, B1 and B3; iron, copper, potassium, calcium, fibre, magnesium, zinc and many, many more!
Who knew such a small leaf could contain so much goodness? Not to mention it is also low in saturated fat, very low in cholesterol and a good source of protein.
As well as fighting cancer and preventing heart disease, parsley can help digestion and menstrual flow, whilst also acting as an aphrodisiac (and a breath freshener).
To top that off, if you are keeping an eye on your waistline the herb contains only 22 calories per 60g portion. (So maybe we should start chowing down on parsley instead of crisps…)
How To Eat It
The simplest and classic way to use it is as a garnish. Just sprinkle a few leaves over your dishes to make it instantly healthier (and instagrammable).
Parsley is particularly tasty when garnished over cooked meat, potatoes, and soup; but get creative and experiment with flavours! Another popular way to use it is in a salad.
The Turkish and Lebanese have been reaping the benefits of parsley for years in their tasty and nutritious tabbouleh.
Personally, I have been using it for years in my own salad recipe inspired by my Moroccan Grandma.
Not being one to take recipes to the grave, here is my delicious gluten-free Tabbouleh recipe:
1 cup of flat parsley leaves
4 buffalo tomatoes
1 green pepper
1 red onionVinegar, oil, a pinch of paprika & salt for the dressing.
- Strip the parsley leaves from their stems, slice/ chiffonade the leaves and put them in a bowl. You want around a large cup worth of parsley leaves.
- De-pip and dice the avocado and put it in the bowl.
- Finely dice the tomatoes, green pepper and red onion and put all the vegetables in the bowl.
- Finally, dress the salad with a drizzle of vinegar and oil, a pinch of paprika and salt. Toss the salad mix while you dress it for an even distribution and to combine all the flavours.
If you make the Tabbouleh With A Twist, tweet us a pic over at @SheBizUK
Feeling inspired? Check out why you should date an older man (and make him tabbouleh for dinner).