Raw Parsnip Summer Salad

The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are lighter in color than most carrots, and have a sweeter taste. When cooked, it has a buttery, slightly spicy, sweet flavor. The parsnip is picked after the first frost. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times. It can be eaten raw and cooked.  Well, you know me by now, so I am going for the option of having it raw since I want to benefit from all its nutritional values.

...Good to know facts:

The ingredients in this Raw Parsnip Summer Salad are able to provide you the ideal balance of gastrointestinal tract good bacteria.


As I have emphasized in my previous article Raw Food: Body pH; Acidic and Alkaline Foods  , the maintenance of acidity/alkalinity is significant for every body’s continuous well-being. With proper balance in your body, you can augment life longevity.

Parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber. A 130-g  or 1 cup of sliced parsnip contains 100 Calories, 7 grams of fiber (26% of DV), 2 g of protein, 38% of vitamin C, 37% of vitamin K, 22% of folate, 37% of manganese, 14% of potassium, 10% of magnesium, and a number of other minerals and vitamins and phyto-nutrients. . As you can tell, this vegetable is a Nature’s miracle and needs to be consumed raw since the cooking process destroys most of the nutrients. While, by now, you are well familiar with the benefits of vitamin C’s , I will only remind  you why it is important to supply our bodies with the vitamin K and Manganese:

Vitamin K:

- Improves blood clotting

- Improves kidney function

- Improves bone growth

- May protect and cure from some cancers

Manganese:

- Supports strong bones

- Normalizes blood sugar levels

- Supports healthy thyroid gland

- Improves Nerve health

- Protects from free radicals

- Maintains Hair color

- Normalizes Cholesterol levels

Ingredients and instructions:

4 roots of parsnip, peeled and chopped in a food processor or shredded (to the size of rice)

1 avocado

1 inch thick bunch of cilantro

½ cup or Raw Pumpkin Seeds

1 Organic Cucumber

½ lemon (juice)

A drizzle of Grape Seed Oil, Salt and Pepper

How to make it:

Shred the parsnip roots in a food processor ( I use Ninja) . Chop cilantro, cucumber, and avocado. Mix parsnip and other ingredients. Dress it with lemon juice, salt, pepper, and a little bit of the grape seed oil.

Enjoy!!

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