Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Food. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
A parsley vinaigrette is a terrifically versatile thing. It works with all sorts of salads, from potato salads to bean salads, but it’s also great on a sautéed piece of fish or drizzled over grilled meats and vegetables. All hail, lord parsley!
This is not a juice in the true sense of the word, it’s really more of a smoothie. I prefer using a Vitamix to make green drinks rather than using a juicer because it keeps all of the nutrients and fiber of the vegetable and just processes it so that it’s easier for the body to break down, rather than extracting just the juice and discarding the fiber. When I’m having a lot of pain in my hands, which unfortunately is quite frequently, this really helps me. The folic acid in the parsley clears out the uric acid in my joints which causes the pain. – Seamus Mullen
- 1 apple
- 1 bunch parsley, stems and all
- Juice of 1 lemon
- 2 tablespoons honey
- 1 teaspoon fresh ginger root
Core the apple and cut it into quarters. Rinse the parsley thoroughly. Peel the ginger. Combine the parsley, apple, lemon juice, honey and ginger in a Vitamix or blender with 1/4 cup of water. Process until liquid, then serve.