Parsley Cucumber Cooling Juice


parsley-cucumberIt’s hot out there! Summertime is great, right up until the day when humidity and high temperatures start to fray at your nerves. Luckily, we’ve got a recipe aimed at cooling you down and keeping you hydrated in the process.

Parsley and cucumber may not immediately seem like a tasty combination, but you’ll soon be convinced. The complex, astringent flavor of parsley is well offset by the far milder, slightly sweet profile of cucumber. Add half a lemon to this recipe if you’d like to step up the flavor level a bit further.

As it is, parsley can be a bit intense, so dial back the parsley amount called for if you’re sensitive to this flavor. Still, don’t reduce your parsley intake too much – it’s a great source of a variety of vitamins including K, C and A. Cucumbers are no slouches nutritionally either. They’re a significant source of antioxidants and also have anti-inflammatory powers. The next time you feel soreness after a workout, consider whipping up this recipe before you resort to traditional anti-inflammatory drugs.


  • 2 Cucumbers, Large
  • 1 Cup of Parsley
  • Lemon to taste


  • Wash the cucumbers thoroughly.
  • Give the parsley a quick rinse.
  • Clump the parsley into as tight of a ball as you can manage.
  • Feed the parsley into your juicer, following it quickly with a cucumber.
  • Now add the lemon, and finish with the second cucumber. Juicing in this order will help aid juice extraction and also minimize cleanup.