For the love of GREEN – A healthy juice
IT AIN’T EASY BEING GREEN
I remember a wise old frog making that statement once. I imagine most green vegetables feel that way too. As a kid I would screw my nose up at most vegetables but ESPECIALLY the green ones! Ewwwww! I would hide them under my plate thinking mum wouldn’t notice, turf them under the table or work a deal with my siblings to get them to eat them for me instead.
Why don’t we like green vegetables? What did they ever do to us to deserve such cruel and hateful punishment?
Due to their tough plight over the centuries, I decided to dedicate this recipe to all the green vegetables out there. A tribute if you will. I called them together from afar, praised them for their good work and gave them treatment, not unfit for a Goddess, before juicing them and devouring them with gusto. They were most happy. As am I.
My “For the love of green” juice is full of GREEN vegetables (wouldn’t you know it?!). It gives you a real hit from the ginger leaving you fresh and ready to start the day. It also contains kale, spinach and parsley – a superfood! What, you didn’t know Parsley was a superfood? Well why don’t you sit down awhile, I’ll put the kettle on and I’ll tell you all about it.
Parsley (Petroselinum crispum), a native herb of Southern Italy, has been used for many years as a diuretic, for allergy, autoimmune and chronic inflammatory disorders and our friend parsley even made it to the list of top seven most potent disease-fighting spices. BIGGUP PARSLEY! !
Parsley is literally a storehouse of nutrients. It is a diuretic which stimulates the bladder, liver and kidney helping them to work more efficiently and aids digestion. It contains Vitamin C, K, A, calcium, sodium, magnesium and iron. So much packed into these tiny little guys! It kind of reminds me of my brain, you know full of lots of stuff, but in a tiny, little brain. Wait…that didn’t come out right. Trust me, my brains huge really. I’ll show you mine, if you show me yours?
It also contains flavonoids – apiin and luteolin, and essential oils – apiol and myristicin and its these components that are thought to contribute to its therapeutic effects. The flavonoids in parsley function as antioxidants meaning that they help prevent damage to cells. Myristicin (sounds like a stripper name hey? “And now…welcome to the stage, Myristicin”) is know to inhibit tumour formation and has anticancer potential and has also been shown to participate in reducing cell damage in the body.
Parsley is a good source of the B vitamin folic acid, which plays a role in cardiovascular health aiding conversion of homocysteine to lesser harmful molecules (high levels of homocysteine in the blood have been linked to cardiovascular disease).
It also contains phytochemicals, such as carotenoids, which are associated with a lower risk of a range of chronic disorders such as age-related macular degeneration and cancer.
And most importantly, it stops bad breath. So…if you know anyone with halitosis, slip them some parsley, A-SAP!
The only time to avoid parsley is when you are breastfeeding as it can dry up breast milk.
Well…what are you still siting here looking at me for? Go and make your green juice and thank all the lovely greens for their help in making you healthy.
- 2 stalk celery, leaves and all (washed)
- 5 stalks Kale (the long variety, not curly)
- 1 apple
- 1/2 a lebanese cucumber
- 1 handful of spinach (I used baby spinach)
- handful of parsley
- small knob of ginger
- 1 kiwi
- 1. Wash all of the ingredients and then halve any of the longer veggies, like celery and kale so they can make their way through the juicer more easily.
- 2. Gentlemen, start your engine's and begin juicing!
- 3. Pour into a fancy, goddess deserving glass, add a few ice cubes and say cheers to our green, nutritious friends!
- I alternate ingredients as I juice, so that the more fibrous veggies are helped through by the juice of the squishier ingredients. This is also easier on the motor.
2) Pitchford, P 2002 Healing with whole foods – Asian traditions and modern nutrition, 3rd edition.