Saturday, March 31, 2012

New Photos from the Garden

Potatoes, Plum Tomatoes (Romas) and  Kale plants

Tomatoes in different stages of ripening
The long pole is holding up the Jasmine branches that are spreading
My favorite new tool (I even marked it "Esther's Favorite Tool"

Corn, lemon basil and lemon grass (Kale belongs to a neighbor)

Jesus accompanies me in the garden.  The San Damiano crucifix is a gift from one of my sisters

Kabocha Pumpkin Japanese Style

This happens to be my husband's recipe. He loves squash and pumpkin cooked just about any way. He particularly loves this recipe.

Kabocha Pumpkin Recipe:

1 large Kabocha pumpkin, washed and cut up into large size pieces. No need to peel. Just be sure to remove the seeds (which can be roasted).
1 tablespoon minced fresh ginger
1 envelope Dashi or you can use your own homemade Dashi
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon oil
1/2 cup water

In a large saucepan, Heat the oil and then fry the ginger. Add the pumpkin and blend well. Add the water, brown sugar, Dashi, soy sauce. Bring to a boil and then cover and lower the heat to medium low. Cook until pumpkin is tender.

Spicy Lentil Curry

My family does not like legumes. In fact, I really do not like legumes. As a child, I disliked one legume in particular, the humble lentil. However, it is essential for good health that we eat at least one meal containing legumes per week. The following is the lentil dish I prepared today. I liked it! Boy, will my mother be surprised.


1 bag lentils (picked over, rinsed and drained)
1 medium onion, diced
3 large garlic cloves, minced
1 fresh chili (I used three small Hawaiian chili peppers, remove seeds)
1 tablespoon minced fresh ginger
1 can tomatoes
1 cup diced potatoes
1 cup frozen corn (or any other frozen vegetable)
1 tsp cinnamon
1 tsp turmeric powder
1 tsp cumin
1 tablespoon chicken bouillon
1 cup water
1/4 cup Craisins or raisins
1 tablespoon extra virgin olive oil
1 tablespoon curry powder

Heat a Dutch oven. Add the oil. Then add the garlic, chili, ginger, onions. Fry until onions soften. Add the cinnamon, chicken bullion, turmeric powder, cumin and curry powder. Mix well with a spoon. Add water, tomatoes, including its juices, and the lentils. Bring to a boil. Then lower heat to medium low. Add the potatoes and corn. Cook until potatoes are tender. Then add the Craisins or raisins. Cook another 10 minutes or so. Adjust the seasonings if needed (salt and pepper).

Serve with rice.

I also made Kabocha pumpkin Japanese style to accompany this dish.  Recipe to follow.

Friday, March 30, 2012

Today's Random Selection of Topics: GMO's Seaweed Mulch and a Monthly Garden Calendar for Hawaii

Dried seaweed 

Thanks to my husband, I was able to obtain seaweed for my garden plot. It was enough to cover the area.

How ocean plants help earth plants

Seaweed, which originates from the ocean's garden, is one of the best materials for an earth garden. For one thing, kelp helps stimulates soil bacteria. This, in turn increases fertility of the soil by humus formation (which feeds on the bacteria), aeration and moisture retention. Let's look at some other ways that kelp helps:

Seed germination is improved
Fruits and vegetable have a greater nutritional value
Plants develop more extensive root systems, which means healthier foliage, flowers and fruit
Plants have a greater resistance to nematodes, disease and pests.
Source: Help from kelp
How ocean plants help our garden plants

It was wonderful to learn how the simple ocean plant can benefit our gardens!  It was also very exciting having access to a nice size portion of seaweed without much effort.

I also found a gardening almanac specifically for Hawaii. It reminded me of the old Gardening by the Moon Calendar from the Farmers' Almanac.

This is so true:

My motivation for gardening is similar to what got me into cooking two decades ago. I like good, fresh food, and that's not often easy to find outside my home. I also enjoy following the seasons and tuning in to what's going on around me. And I still delight in popping a sunwarmed cherry tomato into my mouth and sharing a minutes-old salad with a supermarket lettuce-eater.

Organic gardening is a challenge in Hawaii. Decades of intensive monocrop chemical agriculture have nearly destroyed the soil and littered it with black plastic. The year-round growing season is great, but introduced diseases, weeds and insect pests also thrive 24/7. In the veggie garden, I've learned to plant plenty and continuously, harvest early and often and change crops quickly to keep ahead of the forces that prey on my plants. And I'm grateful for whatever I get, because I enjoy the process as much as the product.

Monthly Garden Calendar for Hawaii
Organic Gardening Month-to-Month Almanac

The more I learn about the dangers of GMO (Genetically modified organisms) in our foods without the consumer even being aware, (The United States currently has no laws that require such labeling), the more I am learning to go back to our basic roots, specifically organic gardening. It was a little disconcerting to see that the strawberries and the mushrooms I bought over a week ago are still looking fresh. This is a strong indication that these two different types of produce have been genetically modified.  I hope I am wrong.

 To learn more watch this older film entitled Deconstructing Supper. It is available on Netflix. Actually, there are a slew of documentaries dealing with the food industry on Netflix. Another, I would recommend is also an older film, King Corn.

Friday, March 23, 2012

Making Bean Sprouts at Home

Beansprouts are very easy to grow at home! There are a few ways to grow bean sprouts such as alfalfa, radish, etc. The following is how to grow mung beans. Be sure to buy the mung beans (I bought a bag of green mung beans in an Asian store in New Jersey last summer) that is intended for eating and not for planting.


1/4 cup of dry mung beans
Lukewarm water
Mason jar

Place the mung beans in the Mason jar. and fill it half way up with lukewarm water. Cover with a piece of cheesecloth and the screwing part of the jar lid. Place under the sink or anywhere it is dark and dry.

The next morning pour the water in a bowl. This nutritious water can be used in drinks, cooking or just watering plants. Do not waste it.

Cover the jar with the cheesecloth or a small screen and tighten with the jar screw band. Be sure to rinse the beans a few times a day (again, do not waste the rinse water).

Be sure the jar is tilted when it is resting. The jar should be returned to the warm dark place. If left on the window sill, the sprouts will be green because chlorophyll will start to develop. In a day or so you will have sprouts for eating.

Note:  I learned this method from Organic Gardening in Hawaii by Richard L. Stevens.

Japanese Cucumber Salad

This is a very easy salad that I like to make when we are having a Japanese meal or any Asian influence meal.  The main ingredient here is the cucumber and the Sushi seasoning.


1 large Japanese cucumber (substitute English or regular cucumber)
Approximately 1/4 cup or less of Sushi Vinegar Seasoning (see above photo)
1/4 tsp. salt (I use Hawaiian Salt)

Peel, remove seeds if you prefer and slice cucumbers very thinly.  Sprinkle with salt and let sit for approximately 1/2 hour or so.  Drain the juices that collect and add the vinegar.

That is it!

LENT: Asparagus Frittata

I try not to cook too many eggs for my family in order to watch our cholesterol. Once in the while eggs for dinner just hits the proverbial spot. Here is one recipe I made not too long ago.


1/2 or more sliced fresh asparagus
1 large garlic clove, minced
Minced fresh herbs such as parsley, thyme, sage, etc., minced
3 green onion stalks, sliced thinly
1/2 dozen eggs (or one egg per person plus one for the "pan"), beaten with a tablespoon of milk or water
Salt and pepper to taste
1 tablespoon extra virgin olive oil

Heat a heavy skillet.  Add the oil and garlic.  Brown garlic and then add the asparagus.  Sauteed a couple of minutes.  Add the beaten eggs. Salt and pepper to taste.  Cook over medium heat.  When the bottom starts to set, sprinkle the green onions and herbs.  Cover to let the top set as well.  Serve with fresh bread, homemade hash brown potatoes or rice.

Thursday, March 22, 2012

"Meat Out, Veggies In!"

The following are good suggestions in incorporating more vegetables in your diet.

- Substitute animal proteins with plant proteins. Use beans, lentils, nuts, seeds, tofu, miso, broccoli, kale, and ready-made meat substitutes in place of animal protein. Hummus sandwiches, tofu stir-fry, veggie burgers, bean burritos, vegetarian chili, trail-mix, lentil soup, nut loaves, nut pate, hemp-protein shakes, and granola with nuts are examples of high plant protein dishes.

- Make a fun and healthy treat: top a graham cracker with frozen yogurt, add sliced banana and make a sandwich. Freeze and save for a treat.

- On the go? Throw some almond milk, frozen strawberries and a banana in the blender for thirty seconds. Add a few kale leaves for some extra nutrition.

- Make colorful veggie kabobs with tomatoes, peppers, eggplant, zucchini, onions, mushrooms, and seitan (a meat substitute made of wheat gluten). Soak in your favorite marinade and grill or broil to perfection.

Get in the habit of adding grated, shredded or chopped vegetables like zucchini, spinach, carrots and beets to any whole grain pasta or rice dishes.
You can read the entire Down to Earth article here.

8 Ways to Tell Your Child May Have Serious Allergies

Do you ever wonder how you can tell the difference between if your child is just dealing with a cold or if they’re suffering from allergies? If you do suspect that your child has allergies, then how do you determine if they are mild or serious? No one likes to run around with a runny nose all the time, so it might be beneficial to determine how serious your child’s allergies are and then seek treatment if necessary. Allergies are commonly passed from parent to child so chances are if you are seriously allergic to something it’s important to watch your child for the same symptoms. Check out 8 ways to tell your child may have serious allergies.
Read the rest here.

Mahalo to Sara for sharing.

Saturday, March 17, 2012

Fennel Top Arrangement

My friend gave me four fennel bulbs along with the beautiful tops! I asked her what I could do with the tops and she suggested I put them in a vase. They make a lovely centerpiece for our table. I think they would have looked prettier in a taller vase though...

LENT - Two Kinds of Homemade Pizza

Pizza is always a favorite in our home. But after a while, the plain old cheese pizza is not something anyone looks forward to eating. Pepperoni also gets to be a little lacking in imagination topping-wise, so I decided to try something new. I made a Margharita pizza with fresh basil from the garden AND a caramelized onion, Shittake mushroom cheese pizza!

The first hurdle was to find a good New Jersey (and at this point I would settle for a New York style) pizza dough recipe. I found a recipe here. It was a pretty good recipe and although it isn't exactly what I had hoped for, it did not disappoint. The website also gives good tips on making a decent pizza. So be sure to check it out.  If you follow their recipe you can get enough for two medium sized pizzas

Margherita Pizza

Marinara sauce (recipe below)
1 large vine ripened tomato (or any good fresh ripe tomato), sliced very thinly
1 small bunch fresh sweet basil, remove stems
4 large sun-dried tomatoes, julienned
Fresh mozzarella, sliced (use as much as you like. I used half a large Costco size loaf for each pizza)

Before going into oven

Straight out of a hot oven

Marinara Sauce:

1 large can of good quality tomato sauce. You can use whole plum tomatoes if you prefer.
Fresh basil and oregano
1 onion, chopped
3 large garlic cloves, minced.

Heat a saucepan. Add extra virgin olive oil to coat bottom of saucepan. Add the garlic and brown lightly. Add the onions and saute until translucent. Add the tomato sauce, basil and oregano. Season to taste with salt and pepper. Bring to a boil and lower heat to medium low. Simmer one hour.

Make sure the oven has been pre-heated to 425 degrees. If you are using a pizza stone, make sure that you have pre-heated the stone in a 500 degree oven for at least 15 minutes. The longer the better. I heated it for 25 minutes or so.

After you have floured and stretched out the dough (for this pizza I had to use a pizza pan), place in the pan. Add a ladle full or so of the marinara sauce. Add the cheese. Top with the thin slices of tomatoes, the the basil leaves and sprinkle on the julienned slices of sun-dried tomato.

Bake in the hot oven for approximately 15 to 20 minutes or until the crust is lightly brown and the cheese has melted.

Caramelized Onions, Shittake Mushrooms and Fresh Mozzarella Pizza
Pizza with Caramelized Onions, Shittake Mushrooms and Fresh Mozzarella

1 large sweet onion (like Ewa Sweet), sliced very thinly
8 oz or so of fresh Shittake mushrooms, sliced thinly (if fresh Shittake mushrooms are not available, try using Portobello, Crimini, or even white mushrooms). Place in a bowl and coat with one tablespoon olive oil and sprinkle with a little salt and pepper.
Fresh mozzarella cheese, sliced

Preheat a skillet and add approximately 1 tablespoon of extra virgin olive oil. Add the thinly sliced onions and sprinkle with a tiny bit of salt and pepper. Saute the onions over medium high heat for a couple of minutes or so. Then lower the heat to medium low and continue to cook onions until the brown or caramelize. Remove from pan into a bowl and let cool.

I baked this one on a pizza stone so I will share that version here.

Pre-heat the pizza stone as directed above. Prepare the pizza dough like the instructions for the Margharita Pizza above. If you flour the dough enough there is no to use cornmeal. But I did just in case... This is to keep the pizza from sticking when sliding it from the pizza peel onto the pizza stone.

I don't have a pizza peel so I used a large tile (heavy too! My husband had to help me with this part).

Sprinkle cornmeal on the pizza peel. Place the prepared pizza dough on the peel. Distribute the caramelized onions on top of the dough. Then add the layer of sliced Shittake mushroom. Top with the fresh mozzarella cheese.

Slide the pizza on to the stone and bake for approximately 15 to 20 minutes or until the crust is brown and the cheese is melted.

Thursday, March 15, 2012

LENT: Fry-less Fish recipes for Lent from the International Olive Council

Mahalo International Olive Council (IOC) for offering to share the following delicious recipes!

Fry-less Fish Recipes for Lent

Lent is long. For those who keep to a Lenten schedule, at this point in the

ritual they’ve had about as many fish fries as they can muster. Childhood

memories of the Friday Fish Fry are replaced with visions of something light and fresh.

Luckily, the International Olive Council (IOC) has three scrumptious

alternatives that offer flavor, freshness and an epicurean touch. These

recipes feature olives and olives oil for a healthier twist on this Friday’s

fish. Olive oil offers a naturally healthful way to incorporate fats into

the diet—replacing olive oil in recipes for deep fried foods or foods

sautéed in butter is an easy way to reduce the level of LDL or “bad”

cholesterol while increasing the “good” HDL cholesterol in the diet.

Cod and Kale Skillet

Infused with the Mediterranean flavors of olives, tomatoes and wilted kale.

Pair with a side of lentils for a hearty yet wholesome dinner.

Pan Seared Fillets with Wilted Greens

The “I-must-have-my-fish-fry” crowd will love this dish. Quick and easy

fillets pan-fried in heart-healthy olive oil are accompanied by a salad of

late-winter’s best leafy vegetables and two-types of olives.

Fresh Salmon Salad

A healthful combination of quinoa and salmon, perked up with and olives for a salad that can also be eaten as a main course.

For these recipes and more, visit

And for more information about the culinary and health benefits of olive oil, visit our online press kit.

Online Media Kit:

Lenten Meal: My Version of Salad Nicoise

Esther's Salad Nicoise (Olives added separately)

The other day I bought a can of Wild Sockeyed Red Salmon which although pricier than the pink salmon, is really worth it not only because of the healthy properties but the taste is so ono!  It is chocked full of Omega-3 and we don't have to worry about Mercury. The last time we had canned salmon I made salmon cakes with it. This salmon was too good to hide in a casserole, pasta or anything creamy. So, I chose to make a main meal salad. Usually, main meal salads are reserved for lunch as my family doesn't feel that it feels them up enough. There was my son's first attempt at pesto sauce left in the refrigerator so we had a back up in case anyone was still hungry.

My family was pleased with the salad. I made a large amount and there was none left. This salad would serve 3 people with seconds or 6 smaller servings.

1 large can Wild Sockeyed Red Salmon, drain, removed skin and bones
1 head tender lettuce such as Boston or Butter Lettuce (in Hawaii use Manoa Lettuce) I actually used some of the Simpson lettuce that grew from seeds.,
1 small head of Romaine lettuce (wash and dry all the lettuce thoroughly and break into bite-sized pieces)
1 large sweet potato, (I used the one we can get in on the outside and light yellow on the inside). Sorry, the name escapes me at the moment! Boiled, peeled, cooled and sliced
2 large salad potatoes or if they are small, one for each person. Boiled, peeled, cooled and sliced
1 large ripe tomato (vine-ripened if possible), sliced
1 medium sized sweet onion, sliced very thinly
1 medium sized sweet green pepper, sliced thinly
1 boiled egg per person, cut in halves
1/4 to 1/2 lb. of blanched fresh string beans, cut into halves or thirds depending on how big they are.
Nicoise or Kalamata olives (I used Peruvian olives)
Your favorite vinaigrette (or Red Wine vinegar, olive oil, salt and pepper)

On a large platter (I used the largest Pyrex baking dish we own) arrange the bite sized pieces of lettuce.

Place the slices of potato and sweet potato on top of the lettuce. Add the chunks of the salmon. Next, add the tomato slices, onion slices and green pepper slices. Then add the string beans and olives.

Serve with fresh bread.

Monday, March 12, 2012

Lenten Meal Idea: Corn and Potato Chowder Served with Roasted Beets and Homemade Biscuits

In order to make this soup healthier, I used the whey from the yogurt cheese I made the other day and I used olive oil and not butter.


4 cups chicken broth
1 cup whey (optional)
1 large onion, diced
3 garlic cloves, minced
1 tablespoon chicken bouillon
A few fresh sage leaves (or dried)
1 can evaporated milk
2 cups frozen, fresh or canned corn
3 large potatoes, peeled and diced
1 tablespoon Extra Virgin Olive Oil or grape seed oil
Salt and pepper to taste

Preheat a Dutch oven, add the oil, garlic and onions, fry a few minutes until garlic is brown. Add the other ingredients except for the milk. Bring to a boil, lower and simmer for approximately 45 minutes or until the potatoes fall apart. Add the milk. Turn off heat and cool. Use the hand blender to process and make the soup creamy. Adjust for seasonings.

I served this soup with homemade biscuits (made with yogurt and grape seed oil instead of sour cream and butter). I also served roasted baby beets (from my garden) and Maui onion that another gardener had grown.

Baby beets

Roasted baby beets with Maui onions in olive oil and drizzled with Balsamic Vinegar

Homemade Biscuits

Fresh Turmeric Root Tea

The other day I posted about Turmeric and todayI made Turmeric Iced Tea. I also planted one of the roots in my garden and in a container.

 If you search the internet you will find many ways of making this tea. There are recipes and directions for Turmeric Tea using the powered Turmeric, Turmeric and Ginger Tea, Turmeric Tea with honey and lemon, etc. I learned that there is no really wrong way of really making this tea...well that is as long as you remember that the root does stain. It is a very good idea to use disposable gloves and also to place paper towels on the cutting board before slicing the root.

Peeled and sliced fresh Turmeric Root


1 large root or rhizome, peeled and sliced
6 cups boiling water
Large glass heat proof container such as Pyrex

Pour boiling water over the sliced Turmeric and let cool. Pour into a pitcher and refrigerate. It is very delicious plain like this. There is no need to add lemon or honey...or anything else.

Turmeric Tea cooling

Friday, March 9, 2012

LIFE ON the ROCK - Fr. Leo Patalinghug - Grace before Meals

Father Leo discusses his new book for married couples and he makes Monte Cristo sandwiches. Good show!

Meatless Lenten Meal - Lasagna

My family loves the lasagna I make with tomato meat sauce, ricotta, mozzarella and Parmesan cheese. Since we are in the season of Lent, I thought I would try to make a lasagna that we could eat while still making a sacrifice of no meat. I guess I could have made a vegetable lasagna but there is something very satisfying in a lasagna with meat sauce and lots of cheese. The following is my recipe for Lasagna with "Meat" Sauce.


1/2 cup Mega-Soy or something similar. This is a soy-based product that is dehydrated. When reconstituted, it resembles the texture of ground beef. You can use one cup to make a lb. of "ground beef" but I never use that much meat.  To make it taste more like beef, I reconstituted the soy in boiling water and one packet of beef bouillon.; However, that is optional.


I used 1/2 cups of homemade yogurt cheese mixed with 1/4 lb. of firm tofu instead of ricotta cheese. NOTE: Making yogurt cheese is very simple. You just drain yogurt until it is the consistency you like. My first batch came out the consistency of cream cheese. I let the water drain a little longer for the second batch and the consistency was a little thicker. When blended with the tofu. The consistency was much like that of ricotta cheese.

Draining yogurt for cheese using a coffee filter

Yogurt cheese

1 cup or more shredded mozzarella cheese
1/4 cup grated Parmesan cheese


Using the basic ingredients for pasta, 2 1/2 cups flour (I used 1/2 cup whole wheat flour) and 4 large eggs, I kneaded the dough until it had the consistency I like in pasta dough, stiff but not too stiff and not sticky.

Use the rolling part of the pasta machine or roll out by hand, until very thin but not paper thin. Cut into lasagna sized noodles. As you can see, the ones I rolled out and cut were very wide.

Cook al dente. If you are using homemade noodles, it only needs a few minutes to longer than 5 minutes.


Recipe for my meat sauce can be found here. Just be sure to use the Mega-Soy and not ground beef, if you want to eat this dish on Fridays during Lent.

Preheat oven to 350 degrees. In a large Pyrex baking dish, ladle 1 cup of sauce on the baking dish, spread evenly. Add a layer of the cooked lasagna noodles. Add another ladle of sauce, small dollops of the creamy cheese and some of the shredded mozzarella cheese. Add another layer of noodles and continue on until all the ingredients are added with the exception of the Parmesan cheese. You top the whole thing with the grated Parmesan cheese. Bake for one hour in the hot oven.

Notice the wide noodles

Ready to eat

Thursday, March 8, 2012

A Wonder Herb - Olena

Over one pound of Turmeric Root

Close-up of the rhizomes

I have been reading and hearing so much about one of my favorite spices...Turmeric. It is called 'Olena in Hawaiian and the scientific name is Curcuma domestica I usually associated this bright yellow powered spice with curries or for added color in Peruvian Papa a la Huancaina. But little did I know just how essential this plant is to good health!

Upon learning that this root or rhizome can be grown in Hawaii, I started my search for it. I tried local Asian stores but had no luck. I had never seen one in person but from pictures it looked a lot like ginger root but more orange-y in color. I finally found a vendor in Chinatown that sells the Turmeric root. I purchased a pound of Olena. When I got home and did more research on planting it, I found that I may have bought too much. But no worries! I plan on using the fresh root for other purposes.

Dr. Weil, just about everyone's favorite health guru highly recommends Turmeric tea for good health. He learned about it one one of his many trips to Okinawa where the people live very long and healthy lives. You can read all about Turmeric Tea here.

The ancient Hawaiians also knew the benefits of this incredible plant.

Traditionally, this root can be used medicinally. The roots are pounded and pressed to extract a juice that, when mixed with water, is helpful in earaches and to clear the sinuses through nasal application. The astringent qualities of `olena are also useful in cases of consumption, tuberculosis, bronchitis, colds and asthma, the root being lightly cooked and then eaten. Its use enhances the immune system by purifying the blood. At times `olena has been taken as a diuretic, and topically it can be helpful with pimples or to stop bleeding. Turmeric is anti-bacterial. Also, when taken daily, as a teaspoon or powder in food, tea or encapsulated, this plant offers relief from a variety of diseases. It alleviates inflammation in the blood, often considered to be a cause of our human diseases.
You can read more about 'Olena here.

The weather in Hawaii has been very stormy so I will not be able to plant the 'Olena rhizomes yet. Even after I do plant it, it will take a long time for the plant to grow. But I think with everything that is worthwhile, patience is always a requirement.

Friday, March 2, 2012

Photo of My Garden

There are other plants that cannot be seen from this angle.  Behind the tomatoes are Sweet Potato, Eggplant, Hot and Sweet Peppers and there are also herbs growing along the borders of this plot.

Lenten Meal Idea: Salmon Mushroom Yogurt Pasta

This evening I made a variation on the tuna and noodle casserole dish which my family usually eats during Lent.


1 large can salmon, drained
1 can mushroom soup
1 can low fat milk
1/2 cup plain yogurt
1 pinch Cayenne Pepper
1 small bag frozen French cut green beans, thawed and drained
1 lb. pasta of your choice, cooked al dente and drained (I used Rotelle)
1 small onion, diced
3 garlic cloves, minced
Extra virgin olive oil
Salt and pepper to taste

In a large saucepan, add 1 tablespoon olive oil, garlic and onion. Cook until onion is translucent. Add the salmon and break up until flaky. Add the Cayenne Pepper, mushroom soup, milk, yogurt, green beans. Cook over low medium heat until bubbly. Season to taste. Add to the drained cooked pasta and toss well. Serve immediately

Serves 6

Purslane and Apple Salad

In this post I mentioned a salad made with a weed. Purslane is not just any weed, it is a super nutritious one at that! It is full of Omega 3 and Vitamin C Click here to learn about some other of its nutritional values. Well, at the garden today I had to do some weeding because we have been having lots of rainfall. One of the weeds I removed was Purslane. The following is the recipe for the Purslane and Apple Salad that my friend shared with me.


1 bunch of Purslane (cleaned very well in vinegar and water or a vegetable wash), remove the roots and break up the stems into big bite size pieces.
1 Apple (I used Gala and my friend uses an Asian Pear or Pear, julienned
Red Wine vinegar
Salt and pepper to taste
Extra Virgin Olive Oil

Place the prepared Purslane and apple in a salad bowl. Add a splash of the Red Wine Vinegar and a drizzle of the olive oil. Season to taste.

Serves 4 as a small salad