Purslane: What It Is and How to Use It
Raw Purslane Chips 🌿
INGREDIENTS:
• 200g purslane ~
• 45g cashews
• 2 tablespoons nutritional yeast
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
I soaked the cashews for 6 hours, then blended them with the other ingredients and used the resulting cream to evenly coat the leaves. I then placed them on the racks of @koro_it's dehydrator, setting it to 40°C and turning it off after 15 hours. Slow drying at low temperatures preserves all the nutrients, as if the food were raw. In fact, foods cooked below 42°C are considered RAW.
The dehydrator is also ideal for drying fruit, vegetables, or herbs, preserving food naturally and with little effort thanks to a flow of hot air. You can also make raw crackers, hard plant-based cheeses, and sweet treats!
The Sahara dehydrator by @koro_it is now on sale, and you can add my code VEGANMOON for an extra 5% discount that can be combined with other offers already on the site. #wildherbs #wildherbs #foraging #rawfood #purslane #vegetablecooking #naturalfood #naturalcooking #dehydrator #raw