Why We Love This Recipe
Parsley is sold in big bunches, but you rarely need a whole bunch for a recipe. Tired of throwing out all that leftover parsley? This lemonade is the answer. With spicy ginger and the bright flavor of parsley, it’s the perfect summer drink.
About The Power Greens Cookbook
There are superfood trends that come and go, but over the years, there’s one category that always makes the cut: greens. And while the focus is usually on kale and spinach, there are so many more greens to add to your shopping list! Parsley, beet greens, endive, watercress—they’re all delicious, they’re all good for you, and they can all be found in The Power Greens Cookbook. While this cookbook isn’t 100% vegetarian, it does have a lot of vegetarian options. Some of our favorite recipes include:
- Black Bean and Broccoli Leaf Burgers
- Watercress Tacos with Queso Fresco
- Roasted Cabbage Drizzled with Green Harissa
- Roasted Brussels Sprouts with Miso-Orange Splash
- Coconut Rice with Black Beans and Collard Greens
- Grilled Eggplant Stacks with Red Pepper, Mozzarella, and Arugula Pesto
- Hummus with Arugula and Parsley
- Five-Spice Broccoli Leaf Chips
Purchase This Book
The Power Greens Cookbook: 140 Delicious Superfood Recipes by Dana Jacobi is available on Amazon.com.
- 24 flat-leaf parsley sprigs
- Juice of 1 lemon
- 1 teaspoon grated ginger
- Sugar light agave syrup, or stevia natural sweetener
- 4 lemon slices for garnish
- Place the parsley and 3 cups cold water in a saucepan. Bring to a boil, cover, reduce heat, and summer for 1 minute. Set aside for 30 minutes. Uncover, and when cool enough to handle, squeeze the parsley over the pot, then discard it. Pour Parsley Elixir into a pitcher and chill.
- Add to chilled Parsley Elixir the lemon juice, ginger, and sweetener to taste. Fill 4 tall glasses with ice, and pour in Parsley Ginger Lemonade. Garnish with the lemon slices.