About the Recipe

This month at Healthoholics we are focussed on Health Freedom!

If you haven’t seen it yet, we encourage you to check out our latest blog post on Why The History of NHP (Natural Health Product) Regulations Matter TODAY for more info!

This week’s recipe was inspired by the NHPPA, a federal non-profit who are doing important work to protect the health freedom of all Canadians.

NHPPA is currently running a t-shirt fundraising campaign to directly support their campaign initiative to get their President, constitutional lawyer Shawn Buckley, to the Standing Committee on Health. We were inspired, because one of the t-shirts in their “Ban Series” is all about parsley! More on the recipe below.


 

We hope you’ll also consider buying a t-shirt and supporting NHPPA’s fundraising efforts: https://www.teechip.com/ban-parsley

The front of the t-shirt reads:
Ban Parsley

The back of the t-shirt reads:
TRUTH OR FICTION?

Health Canada agrees that parsley has positive health benefits, but refused to allow parsley in a natural product because its safety has not been demonstrated by clinical trials.

Something to think about?

Now, on to our parsley recipe!

ABOUT THE EXPERT
Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Kale & Tuna Salad with Parsley Vinaigrette

Prep Time:
5 mins
Serves:
2-3
Cook Time:
0 mins
Author:
Veronica Qubrossi
Total Time:
5 mins
Recipe
Ingredients:

1 cup Parsley
3 tbsps Extra Virgin Olive Oil
1 Lemon (juiced)
1 Garlic (clove, crushed)
1 tbsp Apple Cider Vinegar
1/4 tsp Sea Salt
1/4 tsp Black Pepper
4 cups Kale Leaves
1 can Tuna (drained and flaked)
2 stalks Green Onion (diced)
2 Egg (hard boiled, peeled and chopped)
2 stalks Celery (diced)
1/4 cup Sunflower Seeds

Instructions:

1. Combine parsley, olive oil, lemon juice, garlic, apple cider vinegar, sea salt and black pepper together in a food processor or blender. Blend until smooth. Transfer into a jar.

2. Add kale leaves to a bowl. Pour half the dressing in the jar onto the kale leaves and massage. Add the tuna, green onion, eggs, celery and sunflower seeds. Drizzle with desired amount of remaining dressing and serve!

Notes:

Vegans — Use quinoa and chickpeas instead of eggs and tuna.
On-the-Go — Layer all ingredients into a mason jar.
No Tuna — Use any other source of protein like diced chicken breast or organic bacon.

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