Monday, October 31, 2011
Friday, October 28, 2011
Thursday, October 27, 2011
Wednesday, October 26, 2011
2. It’s time to put our cookies for Santa…what do you put on his plate?
3. When shopping for holiday gifts, what’s your shopping style?
4. It’s holiday party time! What are you wearing?
5. It’s time for some holiday romance…what’s your style?
Tuesday, October 25, 2011
Monday, October 24, 2011
Friday, October 21, 2011
Thursday, October 20, 2011
Wednesday, October 19, 2011
Tuesday, October 18, 2011
Monday, October 17, 2011
Friday, October 14, 2011
Thursday, October 13, 2011
Tuesday, October 11, 2011
Monday, October 10, 2011
Friday, October 7, 2011
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.
I'll be adding this to our nightly salad.
The only other item that I hadn't really cooked with were the dandelion greens. Off to search for some recipes!