I can’t say I’m really big on parsley. It’s great in tabouli after it’s been marinated in the lemon and olive oil and spices that give the dish such flavor. I manage to squeeze some parsley into our diet via my raw versions of falafel and “neat”balls. But for how detoxifying and full of chlorophyl parsley is, I certainly didn’t get enough of it. This drink has changed that. The citrus, salt, and agave give it a very smooth taste. This is great in the morning for greens on the go or as a healthy alternative to cocktails when entertaining.
4 celery stalks
3/4 cup parsley tops (loosely packed)
the juice of one lemon ( no less than 2 tablespoons)
1 cup water
pinch of sea salt
1 tsp agave
Put the celery in the blender. Dice it if you are using a regular blender, whole if you’ve got the vita mix. Add the parsley, lemon juice and water. Blend until smooth, no parsley left visible. Fill a small pitcher with 2 cups crushed ice, the agave and salt. Pour the mixture in the blender through a fine mesh sieve into the pitcher. Stir well and serve. Drink immediately so you get all the healthy enzymes of these detoxifying vegetables.