Parsley: it’s not just for garnish! True, it’s one of the world’s most popular herbs, but it also has an impressive nutritional profile when eaten fresh. Parsley is packed with volatile oils that can help prevent oxygen-based damage to cells and it’s rich in vitamins C and K. It’s also a good source of folic acid, iron and copper. Oh, and it can help you fit into those jeans, if you need to drop a little water weight. Fresh parsley is a natural diuretic.
Combined with blueberries in this smoothie, it tastes great and packs a solid nutritional punch. Like parsley, blueberries have an impressive antioxidant profile and may even help break down belly fat, thanks to their polyphenols. If you’re worried about the taste of this much parsley in a drink, don’t be. It’s actually quite mild and I think it can best be described as tasting fresh. I used flat leaf Italian parsley in this smoothie, but you could also use the curly variety.
The banana and mango help keep this drink on the sweeter side. But if you crave extra sweetness, add a teaspoon of raw honey to the mix. Thanks to the blueberries, this smoothie is a beautiful purple color.
1 cup fresh parsley (stems included)
1 cup blueberries (fresh or frozen)
1 banana (fresh or frozen)
Few chunks of mango (fresh or frozen)
Approximately 1 cup water
Add water, washed fresh parsley, fresh fruits, frozen fruits and ice to a high-speed blender. Blend for 30 seconds or until you reach the consistency you desire.