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Purple Parsley Smoothie

By JulieVR |

Alright, here it is: a foolproof way to get my 5 year old to enthusiastically eat large bunches of fresh greens. While I do enforce the consumption of vegetables on a regular basis, he has always recoiled at leafy greens – spinach, kale, chard and lettuces – in their raw state, anyway. One day I grabbed a handful of fresh parsley, which is as loaded with nutrients as their dark green leafy cousins, and tossed it into the blender with the usual banana, yogurt and berries. It whizzed right in, undetectable, and went down just as smoothly.


I’ve since then snuck larger quantities of parsley into our smoothies, and no one is the wiser. You can’t see it, so long as you use dark blueberries or the frozen strawberry-raspberry-blackberry-blueberry mix we always have stashed in the freezer. Today, as illustrated in the picture above, I pushed the envelope and added an entire bunch of curly parsley, with the bulk of the stems removed, into a quantity of smoothie enough for just us 3. Everyone devoured it. Honestly, I’m as excited about the potential to get more greens into my own diet this way than for the sake of the kids’ leafy intake.

Of course you hardly need a recipe for a smoothie – I always wing it with bananas, frozen berries and plain yogurt, sometimes with juice or milk or other fruits tossed in (watermelon, mango and pineapple are great). Just toss stuff in until you have a sippable consistency.

And don’t forget the parsley.

Purple Parsley Smoothie

1 banana, peeled and broken into chunks
2 cups frozen mixed berries (such as blueberries, raspberries and blackberries)
1 big handful (or a small bunch) of curly or flat-leaf parsley, stems removed
1 cup plain yogurt
1/2 cup orange or other fruit juice
2 Tbsp. honey, or to taste

Put all ingredients in a blender and pulse until smooth, adding more juice, yogurt or berries as necessary to achieve the right consistency. Serve immediately. Serves 2-3.

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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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0 thoughts on “Purple Parsley Smoothie

  1. Peggy says:

    Oh genius!

  2. Annalee W says:

    I do a lot of smoothies, especially in the summer time. This one sounds terrific. If you notice that last banana in the bunch is starting to look a little wilted, peel it, pop it in a freezer baggie and freeze it. Now you will always have great bananas for your smoothies readily available and you won’t have to take that one really pretty one out of the bunch… know the kids want that one anyway. I just cut the frozen banana in half and pop it right in the blender with the other ingredients. My frozen bananas don’t last long but I have kept them up to two months in the freezer with no bad result at all.

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