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Parsley- Benefits for Gout, Arthritis, Inflammation, and More!
Cooking with Parsley
Cooking with fresh herbs will not only add delicious flavor to your food, it will also provide alkaline, health boosting benefits. Parsley happens to be one of the most versatile herbs to use in dishes and complements the taste of other seasonings. Italian (flat-leafed) parsley is the most popular to use due to its delightful texture and flavor.
Parsley's medicinal properties are vast. It has been indicated in reducing inflammation of the kidneys and bladder, reducing urine retention, boosting liver function, providing relief from edema, boosting the immune system, strengthening our bones, repairing nerves, improving eyesight, and even fighting cancer. Parsley is packed with essential vitamins, minerals, and natural anti-inflammatories. Parsley contains high levels of A, B9, B12, K, and beta-carotene. This little goddess green herb is also rich in iron, calcium, potassium, zinc, magnesium, chlorophyll, essential oils, and antioxidants. All of these important qualities further assist to balance the blood and body tissue pH and fight against an overly-acidic, disease flourishing body environment. Acidic-Alkaline balance is essential to our health and fight against disease.
Researchers found that Parsley boosted levels of erythrocyte reductase and superoxide dismutase, enzymes that help detoxify the body and remove oxidation agents that can harm the tissues and blood vessels. Parsley contains powerful substances called luteolin and apigenin known to neutralize free-radicals and reduce cancerous tumors according to several studies. With regard to Gout, these same substances have also been shown to inhibit xanthine oxidase, the enzyme behind uric acid production from purines. With its diuretic properties it can help enhance kidney health and excrete uric acid.
Parsley is a hardy, biennial herb and can be easily grown indoors in a small pot. Find a sunny window, get some parsley seeds, make sure the pot has plenty of drainage holes, and a good quality potting soil. As with anything, you don't want to go and overdo consumption. Too much of a good thing, can actually be bad. Healing and trying to reverse disease takes effort and dedication. No ONE thing is going to change it all. Starting with a healthy, balanced diet, consuming enough pure water for your body weight, and taking key vitamins and supplements are essential steps towards this process. Cooking with fresh herbs will only add to the comprehensive approach to healing.
Below you will find some yummy recipes including parsley. Please keep in mind that our products and program allow flexibility to the typically restrictive gout diet with delicious, balanced meals. When you see meats and seafood in our recipes, it's not a mistake. We can make it happen.
Garden Frittata Recipe
3 tablespoons coconut oil
1 medium onion, chopped
1 small zucchini, chopped
1 small yellow squash, chopped<
1/2 cup cherry tomatoes, cut in half
1 medium-sized red pepper, chopped
1 teaspoon Himalayan salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
8 free-range, organic eggs, beaten
1/2 cup grated, cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1. Preheat oven to 350 degrees F.
2. In a medium oven-proof skillet, saute the onions in the coconut oil until soft and transparent. Add chopped vegetables. Saute until they start to soften.
3. In a separate bowl, combine eggs, salt, pepper, cheese, parsley and basil and stir well.
4. Pour egg mixture over the vegetables in the skillet. Bake in oven for 35 minutes.
Almond-Crusted Salmon Recipe
1/2 cup almonds
2 tablespoons parsley
1 tablespoon grated organic lemon zest
1 teaspoon Himalayan salt and ground black pepper
4 wild-caught Alaskan salmon fillets
2 tablespoons coconut oil
4 cups spinach
Grind the almonds in a coffee grinder or food processor.
1. Mix almond powder, parsley, lemon zest, salt and pepper on a plate.
2. Dredge the salmon on both sides through the almond mixture.
3. Heat the oil in a large skillet over medium heat. Add salmon and cook for 5 minutes on each side, until cooked throughout.
4. Serve over bed of greens and top with fresh lemon juice.
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