If you have been following my 7-day Malunggay Challenge, I'm sure in some way you might have thought that I wasn't able to finish down to the 7th day. Wrong! But let me apologize for not following up on my blog. My blogging load is still up to my neck. I've lot's to share, recipes, island adventures, healthier food options, to name a few. But let me go on and finish what I've started.
On my blog, 7-Day Malunggay Challenge!, I gave four recipes where in I incorporated Malunggay into regular dishes, getting inspirations from the Malunggay Book. I really love Malunggay and how cheap it is but this humble leafy veggie is rich in nutrition giving elements. The nutritional value of 100g malunggay leaves and pods is briefly illustrated as follows:
- Malunggay pods Provides 141 to 235 percent of the daily required Vitamin C. Malunggay leaves Provides 51.7 mcg of Vitamin C or 86% of the daily intake requirement.
- Fresh leaves provide 7,564 IU of Vitamin A or 252 % of the recommended daily intake.
- Fresh raw leaves are a source of 9.8 g of protein or 17.5 % of the recommended daily intake.
- Malunggay has anti-cancer compounds (phytochemicals) that help stop the growth of cancer cells.
- Malunggay leaves helps strengthens the immune system.
- Help restores skin condition, controls blood pressure, relieves headaches and migraines.
- Help increase semen count.
- Helps relax and promotes good night sleep.
- Normalize blood sugar level therefore preventing diabetes.
- Heals ulcers.
- Malunggay contains three times the potassium in bananas.
- Malunggay contain four times the vitamin A in carrots.
- An ounce of malunggay has the same Vitamin C content as seven oranges.
- Malunggay leaves contain two times the protein in milk.
- Malunggay seed is used to clean dirty or polluted water.
When steeped and taken as tea, either with fresh or air-dried leaves,
Malunggay tea can help strengthen the eye muscles, heal inflammation of the joints and tendons, prevent intestinal worms and is used to treat fever and asthma.
Malunggay is high in calcium (four times the calcium in milk). When I was breastfeeding with my four babies, I would always have a soup with it. It is therefore advised that lactating mothers consume malunggay leaves to produce more milk for their babies.
So, to continue with the challenge, on the fifth day
Another easy-peasy recipe...
Fifth Day: Stir-fried Pork and Veggies
500 g. or half a kilo of ground pork
2 cups of string beans, cut in 2 in. long
2 cups of squash, cut in cubes
2 cups of malunggay leaves
salt and pepper to taste
1 tbsp. of olive oil
To do: Heat a wok or a large pan with theoil and saute garlic an onion, once the onion is transparent, put in the pork and let it cook for about 15 minutes, while stirring. Add a few drops of water or soup base, cover to boil. Once the meat is cooked, put in the squash and let simmer. Add in the string beans halfway, before the squash cooks. don't cover anymore to prevent the veggies form wilting. Once the beans are cooked enough, throw in the malunggay leaves and season, stir some more and turn off the fire. Serve with rice.
With this stir-fried recipe , you can vary your meat. But I would still prefer ground meat like chicken, beef shrimps.
Next is this ultimate Malunggay recipe that I have challenged myself in doing. I need to claim that I made the dish up myself. With the original recipe of Bacon and Mushroom Quiche from my old recipe book, I banished all my fears and the risk of my cooking not being enjoyed by my family. Malunggay, with it's grassy taste and subtle bitterness can be very hard to mix with certain ingredients like cheese.
But it came out to be a gastronomic gem.
Others actually thought it was Spinach Quiche, but I guess you can also use that recipe and alter it with Malunggay leaves. But nonetheless, let me just say that we loved every bits of this cheesy, custardy, French dish.
Sixth Day: Bacon and Mushroom Quiche with Malunggay
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 cup grated cheese
2/3 cup butter or margarine
1 cup grated cheese
2 tablespoon flour
2 eggs, slightly beaten
1/2 cup mayonnaise
2 tablespoons milk
1 cup malunggay leaves
4 slices of bacon, fried and crumbled
1/4 cup chopped mushrooms
1/2 teaspoon salt
1. Preheat oven to 350 *F. Prepare two muffin pans (1 1/2 diameter). Set aside.
2. Sift together the flour, salt, and paprika. Stir in grated cheese. Cut in the butter until mealy. Add enough cold water to bind the dough. Divide dough into 24 small balls. Press each ball of dough along the sides and bottom of each muffin hole.
3. Combine all the ingredients for the filling. Put 1-2 teaspoons on each crust. Bake for 15 to 20 minutes or until lightly browned.
I think I've my earned my bragging rights from this challenge. But wait I still have one last recipe that will surely blow your mind out, it's for dessert...yeah sweets with secret malunggay twist.