All around Niagara, this weed is sprouting in sidewalk cracks and amongst your garden vegetables. Later on, it could develop little yellow flowers. Did you know that it is safe to eat and very nutritious? It’s called purslane.
Soft, succulent purslane leaves have more omega-3 fatty acids than any other leafy green plant and even more than some fish oils. It is also loaded with vitamins A, C, E and Coenzyme Q10. This strong antioxidant cocktail helps to protect the skin against environmental damage. Purslane is low in calories and rich in dietary fibre. It tops the list of plants high in vitamin E – it provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C. Purslane has some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as trace amounts of dietary minerals such as iron, copper, magnesium, zinc, selenium, calcium, potassium, phosphorus and manganese. Wow!
Here’s how to embrace the power of purslane in your daily diet:
1. pick before flowers develop when the leaves are more tender
2. wash very well and store wrapped in paper towels and sealed in a Ziploc or other container
3. add to salads, smoothies, stir fry or stews as you would any quick cooking green vegetable
Breakfast smoothie
This “on the go” breakfast option is packed with protein and fibre, tastes great and can be an effective component of weight management. The greens and berries provide anti-oxidants; the beet and pineapple boost digestion; the turmeric is anti-inflammatory; the probiotic milk boosts good bacteria in the gut and the raw ginger stimulates digestive juices.
In a high powered blender, like a Ninja or Vitamix, place the following in this order:
½ cup frozen berries
1 cup washed kale leaves
¼ cup purslane leaves and stems
½ carrot, cut into 1” chunks
¼ beet, cut into 1” chunks
½ cup pineapple chunks (can be frozen, in which case they would be added with the berries)
1 scoop protein powder
6 whole raw almonds
2 T hemp seed
¼ cup kefir (probiotic milk) or plain yogurt (omit if vegan)
1 “coin” raw ginger (just slice the root into a coin shape)
1 turmeric root (can be difficult to source but if you do find them, they freeze well)
Blend on high for about two minutes until very smooth. I add 1 T ground flax seed to mine to help me feel full longer.
