Monthly Archives: November 2017

WHOLEFOOD TRIVIA Parsley and Pumpkin

PARSLEY
Native to the Mediterranean region Parsley has been cultivated for over 200 ears and was hailed as sacred in Ancient Greece, used to adorn athletes and the tombs of celebrated individuals.
A highly nutritious and medicinal food, it is packed full of vitamin C, antioxidant flavonoids, beta-carotene and folic acid.
Sprinkle it on soup, add it to pasta bake and pasta sauces, toss into salads including potato, AND OF COURSE combine lots with bulgar wheat, garlic, mint leaves, lemon juice and olive oil to make a yummy tabbouleh.

PUMPKIN
This orange fleshed vegetable was consumed by Native Americans for it’s medicinal qualities and introduced to Europe by explorers.
Pumpkin is loaded with beta-carotene and the seeds are packed with minerals such as magnesium, iron, manganese, copper and zinc as well as being a good source of protein and monounsaturated fat.
The skin is reportedly particularly healthful and is yummy when left on to bake. Of course Pumpkin soup and Pumpkin pie are favorite dishes for many and a great salad dressing is made from ground Pumpkin seeds, garlic and parsley with a little oil. Panfry the seeds and store in an airtight jar for munching or sprinkling on salads.

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