Watercress.. A Culinary Delight Packed With Many Health BenefitsWatercress was once considered as an old fashioned garnish.
More often than not it's left on the side of the plate, poor old watercress tends to get terribly ignored. Well let's look at this vegetable in a different light now. After reading this it will be the first thing you will eat off your plate and you will be cramming it into your sandwiches. Peanut butter and water-cress....Hmmm? Did you know that water-cress is a better source of vitamins C, K, E, B1, and B6, Zinc, Manganese, Magnesium and Iron than broccoli, tomatoes and oranges? It is jam packed with powerful antioxidants such as quercetin and lutein which 'mop up' free radicals. It is full of vitamin A and beta carotene which we need for healthy eyes and skin and it also acts as an inhibitor of cancer. A study carried out over 15 years ago found that smokers who regularly ate water-cress had protection from the carcinogen associated with lung cancer. It is grown commercially mainly in Southern England in mineral-rich running water, just like rice it draws most of it's nutrition from the water. Water-cress Is Good For Bone Health An excellent source of magnesium and calcium for strong bones and hormonal balance. Water cress is brimming with iron, needed for healthy red blood cells. In fact a couple of handfuls will deliver around 25 per cent of your RDA. It will help maintain energy levels and help to battle fatigue. Rich in sulphur, it is great for your hair and nails. Although water cress has been consumed for hundreds if not thousands of years for it's health benefits, it's culinary delights have gained wide recognition. There are many uses for water cress such as....
My favorite, and probably the very best way to enjoy the health benefits of water-cress, is to
pop it into a juicer.
It can be drunk on its own, or you could mix it with other
juices high in antioxidants.
Ingredients
Directions Melt the butter and gently fry the vegetables for 5 minutes. Add the chicken stock, bring to the boil and simmer for 20 minutes or until the potatoes are soft. Cool a little and add the cream and watercress. Liquidise until smooth. Season well and either heat through for a hot soup or chill for 3-4 hours for cold soup. Enjoy!
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