I was raised on watercress & Marmite (similar to Vegemite) sandwiches! I know – it sounds totally gross, but since we lived near a watercress farm, it just seemed the way to go and was a taste that I kind of got used to. Well good on you mom because it turns out that Watercress is a miracle food, which we should all be eating more of.
Watercress has so many health benefits, it’s ridiculous! This green leafy veggie is very closely related to favorite super food of mine called Maca. Maca is a Peruvian root, which has found to be helpful in balancing our endocrine and immune systems. In clinical trials, it’s also been found to increase libido in both men and women. Watercress and Maca contain plant chemicals called ITC’s, which are efficient in suppressing the growth of human prostate cancer cells.
Watercress contains vitamins: B1, B2, B6, C, and E. It also contains manganese and carotenes. It’s a fantastic source of calcium, which is great news for vegans. It helps protect our eyes because of two specific carotenes called lutein and zeaxanthin. Watercress helps memory and is GREAT for sexual energy!
All that being said, what’s the best way to eat it and how can we make it delicious?
This is my favorite way of eating watercress and I know you’ll love it too.
SOPHIE’S SPECIAL WATERCRESS SALAD
2 large bunches of watercress, washed & stalks removed
1 large navel orange, peeled, sliced & cut slices into halves
1 large firm avocado, cubed
1 cup sprouts (clover, radish or broccoli)
4 ounces extra firm tofu, cubed
1/2 cup sunflower seeds
Dressing:
4tbsp virgin olive oil
1tbsp apple cider vinegar
1tbsp rice vinegar
20z silken tofu
1 cup watercress leaves
2 cloves garlic
Sea Salt and pepper
Serves 2
Simply assemble all ingredients in a large bowl. Blend the dressing ingredients in a blender. Drizzle dressing gently over salad before serving. Serve with toasted wholewheat pitta bread, or a slice of toasted Sprouted Grain bread.