The Girl Eats Weeds And Likes It: Take 2

Another morning, another cuppa Japanese Sencha Green Tea!

Or should I say POT!

I finally got around to trying out my Purslane weeds that I picked up from the Oakville Organic Farmer’s Market on Saturday! The thought of eating weeds excites me. Remember how crazy I was about Dandelion last summer? Good times.

Fun Purslane Facts:

• Purslane contains more Omega-3 fatty (alpha-linolenic acid) acids than any other leafy vegetable plant!
• 100 grams of fresh purslane leaves (about 1 cup) contain 300 to 400 mg of alpha-linolenic acid
• It can be used fresh in salads or smoothies, or it can be cooked like spinach, and used in stir-frys, soups, and stews.
• It also contains vitamins like vitamin A, vitamin C, vitamin B, as well as minerals like calcium, magnesium, iron, and potassium.
• Also present are two types of alkaloid pigments, which pack a large amount of antioxidants!
• Traditional Chinese Medicine uses Purslane to treat infections and it can also be used topically for insect or snake bites on the skin.
• It contains mucilage, which is a thick, gluey substance that aids in water storage and seed germination, and to act as a membrane thickener and food reserve. For a list of mucilaginous foods, see here. Guess what made the list- chia and flax seeds!!!

[Source]

I tried a few leaves to see what it tasted like at the market and I was quite surprised at how light the flavour was. I was expecting it to be very bitter, but it wasn’t.

Of course I had to try it in a Green Monster!

Purslane Cherry Banana Green Monster

Ingredients:

• 2 cups Purslane
• 1 cup almond milk
• 3/4 cup frozen pitted cherries
• 1/2 frozen banana
• 1/2 scoop Amazing Grass Chocolate Amazing Meal Powder

It tasted SO much better than I was expecting it to! I loved it.

The two things that stood about about Purslane:

1) The GM was very smooth, buttery, and silky– I think this was due to the Omega 3’s and possibly also the mucilaginous quality.

2) There was a slight hint of citrus flavour. Some people say that Purslane can be sour, but I found it was very light and citrusy.

I will be buying Purslane as long as it is in season! Can’t wait to get more this weekend. I also made this same GM yesterday for an afternoon pick-me-up and it gave me so much energy and kept me full for a long time.

Yay for new GREENS!

Now it’s time for some of my favourite health stories over the past week!

Health News Round Up

• Australian government backs a new series of initiatives to promote healthy body image – Fit Sugar
• The benefits of cucumber water – Thatsfit.ca
• Can eating spicy foods affect your sleep? – Globe and Mail
• A step-by-step guide to mindful nighttime eating – Huffington Post
• Should McDonalds be allowed to include toys in Happy Meals? – Thats Fit
• How do you feel about offering health advice to others? – Fitsugar
• An update on the sunscreen controversy- is it really safe for our skin? – Health.com
• An ode to apricots – NY Times
• Get your vitamins from beer? – Daily Spark
• Another use for Garlic Scapes – Mark Bittman
• Biggest Loser contestant blames eating disorder on show – Physique Speak
• Weight lifting injuries are on the rise – NY Times
• Record set for world’s largest yoga class – Fitsugar
• How to beat the heat when exercising outdoors – Daily Spark
• Are plastics to blame for the obesity epidemic? –  Fit Bottomed Girls

Spotted:

• Cherry, Banana, + Coconut Butter Bread (with whole wheat flour!)
• Feeling Nutty Dip
• Easy Vegan Caesar Salad Dressing
• Mango Soft Serve Vegan Overnight Oats
• Banana Soft Serve VOO and here and here and here and here and here and here!
• 1 Hour VOO
• Peanut Butter Chickpeas
• Dessert Nut Butter Fries

Attention Local Readers: Susan and I are hosting a get together at Calico Cafe on July 11th. Please email Susan at thegreatbalancingact [at] gmail.com if you would like to join us!

Have a great day!