Parsley, often relegated to the role of a mere garnish, is a powerhouse of nutrients. Rich in vitamins A, C, and K, parsley has been hailed for its detoxifying, anti-inflammatory, and antioxidant properties.
This easy-to-make parsley drink not only offers a fresh and invigorating taste but also a host of health benefits, ranging from improved digestion to enhanced immunity.
Parsley Power Drink
2
servings10
minutes0
minutesKeep the screen of your device on
Ingredients
1 cup 1 fresh parsley leaves (washed and roughly chopped)
2 cups 2 water
1 tablespoon 1 honey (optional for sweetness)
1 tablespoon 1 fresh lemon juice
A pinch of salt (optional)
Ice cubes (optional)
Directions
- In a blender, combine the parsley leaves, water, honey, lemon juice, and salt.
- Blend until smooth.
- Pour the mixture through a fine strainer to remove any parsley bits.
- Serve chilled with ice cubes if desired.
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FAQ
u003cstrongu003eWhy should I drink parsley juice?u003c/strongu003e
Parsley juice is packed with essential nutrients like vitamins and minerals. It’s known for its detoxifying effects and can help improve kidney function, digestion, and boost immunity.
u003cstrongu003eCan I drink parsley juice every day?u003c/strongu003e
Yes, but in moderation. One cup a day is generally safe for most people. However, excessive consumption can lead to certain side effects, so always consult with a healthcare professional if unsure.
u003cstrongu003eIs it better to use flat-leaf or curly parsley?u003c/strongu003e
Both types can be used, but flat-leaf parsley (often called Italian parsley) has a more robust flavor, while curly parsley is milder.
u003cstrongu003eCan I add other ingredients to this drink?u003c/strongu003e
Absolutely! Feel free to experiment with ingredients like cucumber, mint, or ginger for added flavor and health benefits.
u003cstrongu003eHow long can I store the parsley drink in the refrigerator?u003c/strongu003e
It’s best to drink it fresh, but if stored in an airtight container, it can last for up to 24 hours in the refrigerator.
