Jul 23, 2017

Purslane w/ Amaranth & Black Currant


1 medium onion
1 red and green pepper
1 garlic
500 gr. purslane
1/2 tps sea salt
1/2 tps cinnamon
1/2 tps black pepper
2 tbsp amaranth
1 tbsp olive oil


1. Wash and clean purslane. Cut into small pieces with bambu knife in order to keep its vitamin.

2.  In a non-stick frying pan, saute 1 medium onion cutted and garlic crushed for 3 minutes on high heat.

3. Add peppers, spices and black currants in a pan and stir for 3 minutes.

4. Add purslan, amaranth and stir. Cook until soft, but not mushy.


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