Today, we will focus on quercetin.
Flavonoids, including quercetin, are important anti-inflammatories because they act as antioxidants, which mean they literally fight the natural process of “oxidation” that takes place over time as we age. Quercetin can help stop damaging particles in the body known as free radicals, which negatively impact how cells work — including damaging cell membranes, changing the way DNA works, increasing cell mutations and causing healthy cells to die. Consumption of foods rich in quercetin has been linked to a reduction in cholesterol and blood pressure levels, but for the latter it only worked for people who are already hypertensive. Non-hypertensive patients who took quercetin supplements did not show any changes to their blood pressure levels. Apples, citrus fruits, onions, red wine, dark berries, and parsley are among the food sources of the flavonoid. Its supplement form is sometimes combined with bromelain, a pineapple enzyme that is also an anti-inflammatory.
Thank God quercetin is so readily available in so many food.
The one food whose importance has been under-stressed: Parsley.
We don’t think much of parsley because we think it’s just a spice that can be used for garnishing.
Parsley is more than the sprinkle of green for your soups, mains and porridges.
In fact, why not try……………………
- Parsnip Soup With Leeks And Parsley
In a large saucepan, heat the olive oil over medium heat. Add the leek and celery, and stir to coat in the oil. Cover, reduce heat to low and cook for 5 minutes, or until the leek and celery have softened. Do not brown.
Add the parsnips and cover with the stock. Turn heat to high and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes, or until parsnips are soft. Add the parsley and cook a further 3 minutes.
Puree the soup in batches in a blender or food processor. Add the yoghurt to one of the batches and blend till incorporated. (Alternatively, use an immersion blender right in the pan.)
Transfer the pureed soup back to the pan and reheat over medium heat. Slowly add the milk whilst stirring, using only as much as you need to achieve your desired consistency. Add salt and pepper to taste.
Serve topped with additional chopped parsley and grated Parmesan cheese, if desired. Enjoy
- Creamy, Buttery Herbed Bucatini
Get the 10-Minute Creamy, Buttery Herbed Bucatini recipe from Half Baked Harvest
We love adding parsley into the mix when preparing salads, such as this red quinoa dish or raw brussels sprout salad, and whipping up this cancer-fighting miracle broth with fresh bunches of the herb. It’s a favorite in all kinds of alkalizing juice combinations you can create in your own kitchen – but if you’re juicer-less or simply on the go, grab a bottle of Pressed Juicery Greens 1, 1.5, 2 or 3. All four varieties will provide you with your daily dose of this superfood. Drink up!