The properties of parsley and peppers
Parsley is a vegetable and is rich is potassium, magnesium, calcium and chlorophyll. These properties are essential for maintaining proper functioning of the adrenal glands the thyroid. Parsley optimizes proper functioning of the capillaries and arteries, and is highly nutritious for the strengthening of the genitals and urinary tract. Medicinally, it’s primary function rests in the circulatory system, the bladder, the liver, the kidneys, the spine, and anything related to vision. For those that consume a lot of meat, a vegetable smoothie with parsley should be a must in their diet, as this vegetable helps eliminate uric acid produced during digestion.
It’s important to not drink parsley juice by itself, nor to eat it in excess, as when concentrated it truly do have a very strong effect and can cause alterations within the nervous system. Just a few sprigs combined with carrot or any other vegetable juice should be enough to receive its beneficial effects.
Peppers regulate sebaceous glands and also provide the body with a healthy dose of silicon and fluoride which is extremely important for the hair, skin, and nails. A daily juice for health and beauty can be made from any variety and mix of vegetables, such as carrots and peppers, or parsley, lettuce, peppers, and spinach, or carrots, green beans, parsley, etc.
Peppers’ therapeutic properties are helpful for those suffering from gas, digestive problems, constipation, intestinal discomfort, skin problems, hair loss, brittle nails, oily hair or skin, bowel problems, inflammation, or headaches. For these conditions, drink three glasses of carrot juice mixed with green pepper juice and fresh spinach. Drink half a glass before each meal, sipping the rest of the glass between meals until finished.
To prevent any of the previous conditions, it’s recommended to eat green or red bell peppers in salads. Here’s a short recipe for healthy and delicious salads:
Pepper, alfalfa, and spinach salad
Ingredients:
- One red or green bell pepper, sliced
- Alfalfa sprouts
- Fine cut spinach
- Olive oil
- Juice of 3 lemons (or to taste)
- One egg yolk
- One garlic clove, thinly diced
- Salt to taste
Dressing:
In a bowl, mix egg yolk, garlic, and lemons. Add 4 Tbsp. of olive oil. Add salt to taste. In a separate bowl place the spinach and alfalfa sprouts. Mix well. Place the pepper slices on top for decoration. Cover with dressing.
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