Friday, September 23, 2011

CSA Share Week 19 of 25, Dried Purslane and Chinese Cabbage Salad

Beginning with top left and clockwise
5# of tomatoes (I ordered these as extras)
bag of salad mix
chinese cabbage
variety of bell peppers
lemon balm
hot peppers
sweet/hot banana peppers
spaghetti squash
sweet potatoes

Dried Purslane
Our herbalist recommended Purslane to my son, who is vegan, as a substitute for Fish oil.  This weed is packed with omega-3's.  Check out the link to find out how you can use Purslane in your diet.
The weather here is beginning to cool down and Purslane will not be around during the winter months, therefore I decided to dehydrate some to put up for the future.  We will be adding the dried Purslane to smoothies.

Chinese Cabbage Salad
4-5 shredded cabbage leaves
2-3 chopped celery stalks
diced bell pepper
diced red jalapeno or fresh ginger
1 avocado
lemon juice
nutritional yeast
mix together with hands
then add:
frozen peas ( I added a handful after I had taken the picture
instead of the peas you can add shaved almonds

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