This Parsley Smoothie Is Unexpectedly Wonderful
In the past, if parsley was in my kitchen, it was for dinner—but no more. Now, instead of using it in pasta or tabbouleh or chimichurri (to slather on eggs or tofu or fish), my parsley will be used for something else entirely: smoothies.
I stumbled upon this frosty drink in Heston Blumenthal’s latest cookbook, cheekily titled, Is This a Cookbook? I’d say so. In it, there are plenty of stomach-growl-inducing recipes, from pickle-y egg salad sandwiches to fried fish with seaweed salt. Yet it was the parsley and banana smoothie that I couldn’t resist making first.
What does it taste like? I had to know.
“Perhaps you find it an unlikely combination,” Blumenthal writes. “For me, one of the pleasures of cooking is taking that step into the unknown and discovering something unexpectedly wonderful.”
Unexpectedly wonderful it is. The trick is to use a green-ish banana, which tastes halfway between vegetable and fruit. Plus, according to Blumenthal, “Partially ripe bananas are richer than ripe ones in prebiotics (compounds such as resistant starch and pectin that feed bacteria in the microbiome), so they’re particularly good for your gut health.” Who knew?
Build on this sorta-sweet foundation with juicy cucumber (I opt for a small Persian one), fresh parsley (flat and curly both work—we’re blending everything anyway), and tangy yogurt (or kefir), and you get my new favorite breakfast. This is how a green smoothie should taste. It feels like kicking off your shoes and skipping through soft grass. So bright and sunny, it can turn around even the grayest winter day.
How to make a parsley smoothie:
Peel and chop 1 not-quite-ripe banana (yellow meets green and firm to the touch). Roughly chop 1 Persian cucumber. Add both to a blender, along with 1 big handful (about ½ cup) parsley leaves and ⅔ cup plain yogurt or kefir. Blend until smooth, scraping down the blender as needed. Pour into a glass and drink up.
Recipe adapted from Is This a Cookbook: Adventures in the Kitchen by Heston Blumenthal. Copyright © 2022 Heston Blumenthal. Photography © 2022 Haarala Hamilton. Reprinted by permission of Bloomsbury.