Why Purslane?

Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.

Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.

You’ll need the following to make a tasty purslane meal with Turkish influences:

Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)

To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.

Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.

Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.

Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.

Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.

This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.

A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!

The world’s strongest boy. He is currently 24 years old

About 15 years ago, Richard Sandrak, who moved from Ukraine to the United States, was called the strongest boy in the world.

Richard started to exercise seriously when he was just a child. And at the age of 8 he could bench-press with more than 30 pounds! At 11 years of age he lifted 53 pounds!

Now he’s 24 years old and it’s hard to call him a jock.

Once he was given the nickname «Little Hercules», he was constantly invited to competitions, TV-shows, commercials, magazines and even movies. That’s why Richard’s family moved to California, so the son could fully realize himself.

Training, nutrition, regime — these points were monitored by the boy’s father — a former world champion in martial arts. Very often the man was criticized for abusing his son and putting a lot of pressure on him.

And when Richard was 11 years old, he called the police when his father assaulted his mother. The man was put in jail for domestic violence.

The boy stopped communicating with his father and no longer recognized him. For a while he was still practicing, but gradually it became less and less.

At the moment Richard says: «I am very proud of my achievements as a child, I am not ashamed of them and I do not try to hide this page of my life from anyone. And he adds: «I just don’t want to live like that anymore.» «They tried to make me look like some kind of abomination of nature.»

Now Richard continues to exercise, but not as fanatically. He runs every morning and also likes skateboarding. By profession, he is a stuntman at the show «Waterworld» in Los Angeles, where he is set on fire at least five times a day, and then he has to dive into the water from a great height.