Friday, August 26, 2011

Sauteed Purslane




Purslane, not just your average weed!  It grows wildly and is a beautiful, leafy, succulent vegetable packed with Fatty Acids, Vitamins, Minerals and Fatty acids. Can be eating raw in salads or cooked in soups and stir fry's.  Extremely low in calories, and taste great!

4 Cups Purslane, Chopped
1/2 Onion, Chopped
2 Garlic Cloves, Minced
1/2 Tomato
2 Tablespoons Olive Oil




Heat the oil and add all the ingredients... 


Cook for 3-4 minutes... 


Top some pinto beans, add to a burrito, top a chicken breast or a piece of fish... 





Fatty Acids
Purslane is an excellent source of Omega-3 Fatty Acids, which are instrumental for brian function & development.  Also a very useful nutrient to aid in the prevention of cancer, heart disease and arthritis.  
Vitamins
Vitamin A (beta carotene) , Vitamin C (ascorbic acid), Vitamin B, thiamine, riboflavin, niacin, folate, pyridoxine and Vitamin E.  This low calorie vegetable has only 7 calories in a whole cup.  
Minerals
1 cup of raw purslane can provide up to 7% of the US Recommended Daily Allowance of Potassium, Iron, Calcium, and magnesium, and Manganese. Copper, Phosphorus and Selenium can also be found in small amounts. 
Amino Acids
There are 8 essential amino acids that our bodies cannot produce naturally and must be obtained through diet and proper nutrition. I cup of Purslane is one of the best sources to provide these amino acids. 

So add purslane to your salads, works as a great substitute to spinach and other greens in recipes.  Also taste amazing when added to refried beans and put in burritos!



No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Post a Comment