Having enjoyed a beautiful dish of tabouleh last night, I’ve got parsley on the brain.
I’ve often praised how good parsley tastes and makes me feel. Containing plenty of vitamins A, B and C, it also provides a healthy dose of calcium, chlorophyll, iron and magnesium.
Among its various health benefits, parsley is beneficial in detoxifying the body, while also improving digestion. Known for its ability to strengthen the adrenal glands, parsley is often prescribed for treating: urinary tract infections, swollen glands and breasts, gout, jaundice, stones in the bladder, kidney, or gall bladder, diabetes, indigestion, osteoarthritis. Applying crushed parsley leaves to bruises repeatedly has also been shown to reduce black and blue marks.
Looking for ways to incorporate this great herb in your diet? Try this quick and easy recipe for tabouleh.
- 2 cups fine bulgur
- 2 cups boiling water
- 1 bunch parsley, stems removed, chopped finely
- 1 bunch fresh mint leaves, chopped finely
- 1 small green onion, chopped finely
- 1 medium onion, chopped finely
- 2 large tomatoes, chopped finely
- 1/4 cup extra virgin olive oil
- 2 lemons, juice of
- 1/2 tspn each of salt and pepper
- a pinch of cayenne pepper
Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff with a fork. Next, add the parsley, mint, onions and tomatoes. Mix well. Finally, add the rest of the ingredients and mix thoroughly. Chill in the refrigerator and toss once again before serving.
Note: Don’t use parsley in medicinal doses if you are pregnant, as it can stimulate the uterus. Avoid concentrated extracts of parsley if you have kidney inflammation.