This is a very tasty way to use up a common garden weed!

Chop & sauté an onion in ghee.

Add cumin, then the chopped mushrooms. While this is cooking wash the purslane and separate the leaves from the stems.

Add chopped garlic, the purslane, salt and pepper and any other spices or herbs you like. Cilantro would be nice.

Remove the vegetable mixture from pan, wash the pan. Heat up tortillas and fill with shredded cheese, then hot vegetable mixture, more cheese and another tortilla on top. Once the cheese is melting, flip it over.

Remove from heat, slice into triangles, serve with salsa or guacamole. Fresh fruit, grilled fish and some ice cold kombucha would round out the meal!

This is a gut friendly recipe. The tortilla can be customized based on dietary preference (wheat, corn, coconut). Onions are a prebiotic food high in soluble fiber (insulin, FOS) as well as flavonoids to feed friendly microbes. Mushrooms contain both soluble and insoluble fiber for the friendly microbes, minerals, B vitamins the help the body convert energy.

Garlic and cumin are anti pathogenic, and along with stomach acid and insoluble fiber sweep the small intestine clean as it absorbs nutrients and fibers travel along to feed the friendly bacteria in the colon.

Purslane is considered a super food- an excellent source of the omega -3 fatty acid Alpha linoleic acid AND several vitamins and minerals. It should be noted that it is also high in oxalates. Like with spinach, for folks with (or prone to) kidney stones and/or joint pain, it’s not recommended to eat a lot of this leafy green. (Arugula or watercress is a better choice for these folks). I find it interesting that purslane is also high in potassium and magnesium which can be protective against oxalates in the body. Also eating oxalate rich foods with calcium (like cheese in this recipe) can be protective.