Persillade mousse liquid sauce (from greens): recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	5
	Blend with a blender	15
	Cooking	5
25

	100 grams
Proteins	1.7
Fats	44.4
Net carbohydrates	3.9
Calories	417 kcal
Indexes
Glycemic index	4
Glycemic load	0.4
Insulin index, II	6.4
Disease inflammatory index, DII	-0.36
Antioxidant, ORAC	1 198

Weight loss	Detention	Set
43%	31%	26%
972	1350	1620

Nutrient	% of RDA
K	5026696691 095502120
C	637667228113
E	4444449572
A	172220391010
B7	1717154321
B9	14141029146
B6	101072241

Nutrient	% of RDA
Antioxidants	5368621191032
Iron	34151027185
Chlorophyll	24242473?24
Chlorine	20202024205
Lutein	18181831?5
Sodium	13131325126
Manganese	81091284
Potassium	71091165
Calcium	777776
Magnesium	5761643
Phosphorus	555732

Nutrient	% of RDA
Oleic acid (Omega-9)	106132120189?147
Palmitic acid (Saturated)	29292944?57

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Paleo	?
Mediterranean	?
Anticandidal (ACD)
FODMAP	?
AIP	?
DASH	?
GAPS	?
Low Lectin Diet	?
Low Histamine Diet	?
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)	?
Low Oxalate Diet	?
MIND	?

Kitchen: Mediterranean

Goes well with: Chicken wings, Seafood, Meat dishes, Vegetables, Vegetable side dishes, Fish, Salads, Stewed vegetables

Inventory: Blender

Difficulty: simple

513

Servings: 4 (1 serving ≈ 34 gram)

Digestion time: 4 hour

Persillade sauce is a refreshing green sauce made primarily from fresh herbs, garlic, and olive oil.

Start by thoroughly rinsing the parsley (50 g) in cold water, then shake off the excess moisture, but do not dry the herbs. After that, coarsely chop it (both the leaves and stems).

In a blender, add half of the prepared herbs, lemon juice (1 tbsp), olive oil (40 g), salt (2-3 pinches), and garlic (2 cloves).

Blend all the ingredients until juices start to release. Then add the remaining herbs and continue blending for another 3-4 minutes to finely chop the coarse fibers.

Next, pour in cold water (3-4 tbsp) and blend the mixture again until a homogeneous emulsion is achieved. If necessary, add 20-30 g of olive oil to reach the desired consistency.

Pass the finished sauce through a sieve to remove larger particles. Finally, stabilize the sauce by adding xanthan gum (⅛ tsp). This will help prevent liquid separation (syneresis) and extend the shelf life of the sauce.

Green sauces without gums last for 3-4 days, while those with xanthan gum can have a shelf life of up to 7-8 days.

Health benefits
For intimate health (blood circulation)
Protection from viruses
Boosting Immunity
Metabolism Boost
Enhancing brain function and memory

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	Ingredient	Qty, g
	Olive oil
	Parsley
	Lemon
	Garlic
	Cooking salt
	Xanthan gum ↺

	Product release:	136
	Maintain proportions	Restore to default

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	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Reduce the amount fats