Real food: Watercress will leave you glowing
Monday May 18 2009
At age 31, I was not impressed a few weeks ago when my skin erupted in spots and patches of sore, itchy eczema. I felt like a teenager doing the Leaving Cert!
So my plan of action was to stop eating chocolate-biscuit squares and start eating skin-healing foods.
That is when I discovered watercress and added it to my regime.
Watercress is well known for its therapeutic effects on the skin, especially inflammatory skin problems such as eczema and psoriasis.
This is due to the high levels of zinc it contains and also its deeply detoxifying properties.
Whatever the reason, I am happy to have clear, glowing skin again.
The other benefit of eating watercress is more va-va-voom! We all complain of fatigue and a general lethargy and 'blah-ness', so I for one am willing to give it a go.
Some of the reasons for this increased energy are high levels of B vitamins that help us combat stress, and also high levels of iron, which increases circulation and reduces anaemia.
Another minor ailment that had been bothering me was a constantly stuffy nose. Easily ignored during the day, but not so easy when your boyfriend slags you off for snoring!
Along with the spots, it was very unattractive and embarrassing. Watercress, coincidentally, is marvellous for treating colds, sinusitis, sore throats and catarrh.
For those who are concerned about getting sufficient calcium, watercress is very high in easily absorbed calcium for healthy bones, teeth, muscles, heart and the nervous system.
This is especially good to hear for those of us who have a lactose intolerance (my fondness for good cheese had contributed to the stuffy nose).
Watercress is packed with antioxidants and, like broccoli, it has some very powerful anti-cancer properties.
It is recommended we have at least a cup of dark green leafy vegetables a day. And if you have a compromised immune system, up this to three cups. Watercress is perfect in salads so it's easy to include.
Look for fresh, preferably organic, watercress with no sign of wilting.
Store in the salad drawer of the fridge and use as soon as possible.
Watercress soup is also delicious, but make sure you barely cook it to retain the nutrients.
If you have a juicer, watercress is one of the most powerful and protective drinks you can make.
Because of its strong flavour though, it shouldn't comprise more than a sixth of the total juice. It is highly nutritious so a little goes a very long way.
Watercress, Mango and Pink Grapefruit Salad
150G watercress
1 ripe mango, peeled and cubed
1 pink grapefruit, peeled and segmented
75G pumpkin seeds, toasted
Dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp soft brown sugar
salt and pepper
Method
- Mix the dressing together in a clean screw-top jar. Season and adjust flavours.
- In a clean, dry pan, lightly toast the pumpkin seeds. Remove from pan as soon as they're done.
- Peel and chop up the fruit and toss with the dressing.
- Arrange the watercress on a platter, scatter over the dressed fruit and sprinkle over the pumpkin seeds.
