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Until then, let’s get cooking!
Purslane is easily found in Malta this time of year, and for us, is currently our most common ‘weed’ in the field. But it is actually a powerhouse of nutrition being great for Osteoperosis, and high in Omega-3 fatty acids. It is very versatile, you can simply steam it, cook with your meals like any other greens, or as I like to do, make pesto!
- 1 Cup Purslane
- 1 Cup Basil
- 1/2 Cup Olive Oil
- 1/2 Cup Nut/Seed of your choice. For a local option I like to take the pumpkin seeds from pumpkins I cook, otherwise, walnuts work well too.
- 1/2 Cup of salty hard cheese. For a local option I use dried Gbejna, but you can also use parmesan or nutritional yeast
- 1/2 a Lemon Juiced
- 3 Cloves of Garlic
- Blend thoroughly, and add to everything!
On this day, I used it over some cauliflower ‘falafel’ patties, and put it over a salad.
You can find the recipe for the patties HERE
Have you ever tried Purslane before? 🙂