purslane leavs..

• This wonderful green leafy vegetable is very low in calories (just 16 kcal/100g) and fats; but is rich in dietary fiber, vitamins, and minerals.
  
• Fresh leaves contain surprisingly more Omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provides about 350 mg of α-linolenic acid. Research studies shows that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent development of ADHD, autism, and other developmental differences in children.
  
• It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
  
• Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
  
• Also present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyanins and the yellow beta-xanthins. Both of these pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies.
  
  purslane recipes:
   
  
  Cucumber Purslane Salad:
  The combination of cucumber and Purslane is like a good wedding or couple, we can get the ultimate taste with their union. Ingredients to be kept ready are
  • 3 average sized cucumbers neatly sliced
  • 1 cup of Purslane leaves
  • ½ cup of yogurt
  • ½ tablespoon of olive oil
  • 1 teaspoon of red wine vinegar ( it can better try your favorite herbal vinegars )
  • 1 tablespoon of well chopped mint.
  • ¼ teaspoon of coarse pepper (black)
  
  Procedure to be followed
  • Take salad bowl and put the sliced cucumber and Purslane.
  • Put the other ingredients which are kept ready in a blender for the purpose of dressing.
  • Then apply the dressing of ingredient mix to the mixture of cucumber and purslane.
  • The recipe is ready to make it chill for serving.
  • It would be better to coat with dressing just before serving, the above method will make 4 servings.
  Purslane Green Bean Marinade: Ingredients to be kept ready are
  • 2 cups of green beans.
  • 2 cups of purslane leaves
  • 2 cups of cooked beans or 1 can of cooked beans ( optionally we can go for kidney beans, lima beans or garbanzos)
  • 1 minced small onion
  
  For Dressing
  • ½ cup of olive oil
  • ¼ cup of vinegar ( it can better try your favorite herbal vinegars )
  • 1 garlic clove
  • A pinch of salt
  • 2 tablespoon Dijon mustard
  • 1 tablespoon of honey
  • 2/3 cup of wild green ( fresh and chopped)
  • Prepare the dressing with all the above by whizzing all the above in a food processor or a blender.
  
  Procedure to be followed
  • Boil the green beans until they become and let them to cool.
  • Then rinse the cooked beans so as to clear the water.
  • Add green beans, raw and fresh Purslane and onion together in a bowl.
  • Now add the dressing and let it sit for whole night.
  • The recipe is ready to serve.
  The above method can work for 6 to 8 servings (to be chilled before serving).
   
• Purslane Gazpacho: Gazpacho is prepared with fresh and raw summer vegetable which come late in garden. The Purslane then comes in its fresh greens so it would help to add to the Gazpacho recipes which will be mild and sweet . Ingredients to be kept ready are
  • 4 cups of tomato juice
  • 2 cups of tomatoes diced
  • 1 peeled and minced cucumber
  • 2 cups of Purslane leaves ( chop them only if they are very large)
  • ½ cup of finely minced green scallions or onion
  • 1 finely minced garlic clove
  • 3 tablespoons of lemon juice
  • 2 tablespoons of red wine vinegar ( or your favorite herbal vinegars )
  • 1 teaspoon of basil
  • 1 teaspoon of tarragon
  • ¼ to ½ teaspoon of cumin
  • ¼ cup of minced parsley
  • 2-3 tablespoons of olive oil
  • Salt and pepper for taste
  
  Procedure to be followed
  • Mix all of the above ingredients.
  • Take the mixture and put in food processor or a blender
  • Keep it to chill to make it very cold.
  • Garnish with Purslane or use it as sprig for serving.
  
  The above method can work for 6 nourishing servings (to be chilled before serving). It would be best for taste when taken along with some chips or sourdough garlic bread.
  Purslane Pasta With Cherry Tomatoes: The recipe is simple yet has very beautiful look of Purslane.
  Ingredients to be kept ready are
  • 6 cups of cooked pasta.
  • 3 cups of raw and fresh Purslane leaves
  • 2 cups of cut in half cherry tomatoes
  • ½ cup of green onion, minced
  
  For Dressing
  • Half cup of olive oil
  • ¼th cup vinegar (better try your favorite herbal vinegars )
  • 1 clove of garlic
  • pinch of salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon of honey
  • 2/3 cup of wild green ( fresh and chopped) or parsley
  • Prepare the dressing with all the above by whizzing all the above in a food processor or in a blender.
  
  Procedure to be followed
  • Add pasta, cherry tomatoes, Purslane and onions in a bowl
  • Add the dressing and let it sit for whole night in a fridge.
  • Very good to serve in cold.
  Additionally you can add cheese, pepperoni or something else which you would prefer in your pasta to make it variable endlessly.
  Purslane Spanish Rice: Purslane is usually cooked in a recipe, it would better add some extra taste and good amount of nutrients when added about 1 cup of raw Purslane to the recipe at the end of preparation.
  Ingredients to be kept ready are
  • 3 cups of rice
  • 3 tablespoons of olive oil
  • 2 cups of Purslane Salsa
  • 1 teaspoon of salt
  
  Procedure to be followed
  • Add and mix the olive oil with rice in a low bottom jar or pot
  • To this, add about 6 cups of water or even 9 cups of water when the wild rice is used
  • Add Purslane Salsa and salt.
  • Simmer the whole contents for about 20 minutes in a briskly fashion or until rice is cooked.
  • Optionally can be cooked for drier texture.
  • The recipe is ready to serve.
  Purslane Salsa: Purslane can be added to any of your favorite salsa recipe which can help to make the recipe thicken, also tomatillos in Purslane Salsa is a wonderful recipe
  Ingredients to be kept ready are
  • 4 cups of fresh tomatillos
  • 2 cups of Purslane leaves
  • 4-5 green chilies, well roasted, seeds removed and peeled.
  • 3 garlic cloves well crushed
  • ¼ cup of fresh and minced cilantro
  • ¼ to ½ teaspoon of salt
  
  Procedure to be followed
  • Add tomatillos in a food processor or in a blender and whiz well.
  • Then put the above tomatillos in a pot and simmer for about 15 minutes and make it chill and cool.
  • Purslane leaves are to be chopped coarsely
  • Put everything together and mix, add salt to taste.