My favorite parsley recipe is the traditional italian dish, pasta aglio e olio. In my opinion it's a dish that really highlights the parsley and garlic. I've used the same recipe for many years but I've added one step to the cooking process so that it always ends up very good.
1/4 cup olive oil
1/4 cup chopped parsley
4 cloves of garlic, minced
1/2 lb cooked pasta (spaghetti and penne both work great)
Cook the pasta, drain. Drop a tablespoon or two of olive oil on the pasta and stir, this is very important and will prevent the garlic from burning and turning bitter. Heat the remaining olive oil over medium heat. Saute garlic until you see the smaller bits browning, then turn off the heat immediatly, add parsley and stir quickly to keep garlic from burning. Toss pasta with the mixture and stir. Season with salt and black pepper. I like to lightly sprinkle it with parmesan cheese. Makes 2 servings.
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Enrenfried Pfeiffer an early Biodynamic Pioneer wrote, “How can it happen that the spiritual impulse, and especially the inner schooling for which you are constantly providing stimulus and guidance, bear so little fruit? Why do the people concerned give so little evidence of spiritual experience, in spite of their efforts? Why worst of all, is the will for action, for the carrying out of these spiritual impulses, so weak?” Rudolf Steiner replied, “This a problem of nutrition. Nutrition as it is today does not supply the strength necessary for manifesting the spirit in physical life. A bridge can no longer be built from thinking to will and action. Food plants no longer contain the forces people need for this.”
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