Posts Tagged ‘mashed potatoes’

Yes, parsley. Mainly viewed as the red-headed stepchild of the herb family. Most people consider parsley simply as a garnishing herb and is tossed out once their meal is devoured. Before tossing that parsley, let’s consider the benefits of of this nutrient-rich herb that can stand on it’s own in a room with cinnamon, cayenne, ginger, etc.

Fights body odor including bad breath Stimulates normal activity of the digestive system. Helps bladder, kidney, liver, stomach and thyroid function Good for bed-wetting and fluid retention Rich in antioxidants Anti-Inflammatory: Combats osteoarthritis and rheumatoid arthritis when consumed regularly Helps prevent calcium build-up reducing the risk of atherosclerosis, cardiovascular disease and stroke

Not sure what to cook with parsley? You can find some great recipes with a quick Google search. If you don’t feel like searching, scroll down for two quick and easy yet tasty recipes to get you started.

Tabbouleh Salad

Serving Size: 6

Level of Difficulty: A caveman can do it


2 bunches of parsley, very finely chopped 1 cup bulgur or couscous 2 onions, finely chopped 4 tomatoes, seeded and finely chopped 1 cup water 1/3 cup olive oil 1/4 cup lemon juice 1 teaspoon salt pepper to taste


Soften the bulgur or couscous in 1 cup of water for 10-15 minutes or until soft. Pour off any left over water and set the grains in a large salad bowl. Cut the parsley very fine, you can use a knife or scissors. (Don’t use the big thick stems, just the leaves) Finely chop the onion and tomato and add to the salad. Mix the lemon juice, olive oil salt and pepper, and add to the salad. Allow to season in the refrigerator for at least 1 hour. Best served at room temperature.


This salad keeps well, and in fact tastes even better on the second day.

Garlic Herb Mashed Potatoes

Serves: 6

Level of Difficulty:


3 lbs golden potatoes (red or russet works as well) 2/3 c vegan butter (Earth Balance) 1/2 onion, diced 5 cloves garlic, minced 1/4 c almond milk (unsweetened) 1/2 tbsp salt 2 tbsp fresh parsley, chopped Pepper, to taste Vegan sour cream (optional)


Wash and dice the potatoes. You may leave the skins on or remove them. Place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook for about 20 minutes, or until tender. Remove from the heat and drain the water. In a sauté pan, melt the butter over medium-low heat, then add the onion and garlic and sauté until translucent. In a large bowl, add the cooked potatoes, butter mixture, and almond milk, then mash until slightly creamy. Add the salt, parsley, and pepper. Top off with a dollop of sour cream (optional).