Juicing Parsley

Parsley: A Little Herb With Big Nutrition

“Food & Wine” recommends juicing one-half bunch of parsley with an apple, celery and a piece of fresh ginger. Other combinations to try include parsley juiced with cucumbers, spinach, celery, kale or romaine, or with apples, lemon juice, honey and ginger, a drink that chef Seamus Mullen says helps ease joint pain in his hands. Juicing parsley allows you to significantly increase the amount of vitamins, minerals and antioxidants you receive from the herb in one sitting, since as much as an entire bunch of parsley can be contained within 1 cup of mixed vegetable or fruit juice. Be aware that juiced parsley lacks the dietary fiber raw or cooked parsley provides. A diet rich in dietary fiber may help decrease your risk of heart disease, stroke, diabetes, hypertension, high blood cholesterol and digestive disorders.


Parsley Ravioli with Brown Butter Sauce Recipe


parsley ravioli with brown butter sauce

Won ton wrappers make a great substitute for

homemade pasta, so you can whip up these tasty ravioli

on a weeknight. They’re made with flat-leaf parsley,

also called Italian parsley, which tastes much more

robust than the curly variety. Parsley is a great source

of vitamins A, C, and K, so use it generously, as this

recipe does.

Sunset APRIL 2012

Yield: Serves 4http://www.starwest-botanicals.com/category/parsley/Total:1 Hour


1/4 cup grated parmesan cheese

1 cup finely chopped flat-leaf parsley, plus 1/2 cup leaves or ¼ cup of dried parsley:  

1 large egg

About 1/2 tsp. sea salt

1/4 teaspoon pepper

48 round won ton wrappers (about 9 oz.)

6 tablespoons butter

2 teaspoons lemon juice


1. Make ravioli: Combine cheeses, chopped parsley, egg, 1/2 tsp. salt, and pepper in a medium bowl. Bring a large pot of salted water to a boil.

2. Lay 8 wrappers on a flat surface and spoon 1 tbsp. cheese mixture onto center of each. Working with 1 wrapper at a time, Moisten edge with water and top with another wrapper, pressing to seal tightly. Transfer ravioli to a greased baking sheet, cover,

and repeat to make more ravioli. Preheat oven to 250°.

3. Cook 4 or 5 ravioli at a time in boiling water until dough is tender, 3 minutes. Transfer to greased baking sheet in a single layer,

cover with foil, and keep warm in oven.

4. Meanwhile, make sauce: Melt butter in a large frying pan over medium-high heat. Cook, swirling, until light golden, 3 minutes.

Remove from heat; stir in lemon juice and parsley leaves. Layer ravioli and sauce on a platter.

Nutritional Information

Amount per serving

Calories: 499 Calories from fat: 53% Protein: 18g Fat: 29g Saturated fat: 18g Carbohydrate: 41g Fiber: 1.9g

Sodium: 875mg Cholesterol: 135mg