Thursday, May 15, 2014


Good Morning Readers!

I hope that you all enjoyed our interview with Marcus Shumway yesterday. I really enjoyed reading his interview, Danielle asked some really great questions. Next week I will be interviewing the minds behind Gray Duck Chai. 

I thought I would stick to the now Thursday ritual and post some recipes. I also wanted to keep with our herbal theme and write an ode to my favorite herb, parsley. Parsley is a bright green plant with a very clean flavor profile. The name comes from is country of origin Iran (Pars). I always keep fresh parsley in the house because its subtle clean flavor adds complexity to any dish!

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Parsley is not only tasty and beautifully bright but it also has some really great medicinal qualities. All parsley is very high in nutrients, especially vitamin C, vitamin K, folate and potassium. In fact a cup of chopped parsley has more vitamin C than a cup of orange juice. I love to add it to anything and everything that leaves my kitchen. I often use it to add vibrancy to salads or to add freshness when roasting vegetables or meat. 

Parsley can be used as a great detox for the kidneys because it helps stimulate urine production. It can help aid in digestion and I have even brewed parsley tea to help reduce menstrual cramps because it can help reduce muscle spasms. 

I think my love for parsley is very close to Danielle's love for mason jars. In a grocery store I ALWAYS stop and smell the parsley. 

I was having a real hard time choosing a recipe to highlight in this post because there are so many wonderful recipes that I use on a regular basis that I would love to share. My mom's personal favorite is tabbouleh. I also have this amazing recipe for an arugula salad with picked parsley and oranges but during my stunt with the candida control diet my sauce lovin' boyfriend made this amazing chimichurri. He has an almost scientific process when he concocts his dips. I really enjoyed this one in particular because it is really versatile.  Chimichurri is a green sauce that is typically used to garnish grilled meat- it originated in Argentina. But the really vibrant flavors from both the garlic and the herbs can compliment almost anything- I even used it on my eggs in the morning.

Parsley Chimichurri Recipe

- 1 bunch flat leaf parsley
- 1 bunch cilantro
- 1/4 cup chopped oregano
- 6 cloves garlic
- 1 lemon, juiced 
- 2 Tbls raw apple cider vinegar
- 1 tsp salt
- 1 Tbls siracha or chili garlic sauce
- 1 tsp cumin
- 1/4 cup olive oil

1. Roughly chop your herbs and put into food processor with lemon juice, vinegar, garlic, hot sauce and cumin.
2. Slowly add olive oil in a consistent stream until the sauce is combined and thick.
3. Serve and store in the refrigerator.

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