One of the winter’s helpers to boost the immune system is watercress as this green aquatic leafy vegetable thrives in the cold months of the year. Its tangy taste is similar to that of mustard cress or radishes as they all come from the same family. The delicate green leaves are short lived and once harvested need to be consumed immediately thus supplying our bodies with rich amount of minerals like iron (more than spinach!), calcium (more than dairy foods like milk!) and iodine as well as large amounts of vitamin C, K and A. In fact this leafy vegetable contains 13 minerals and vitamins as well as antioxidants and phytonutrients.
Preparation: as watercress grows in water, before eating, submerge all leaves in water (you can store it in fridge for up to 3 days in this form) and rinse it thoroughly to remove any pollutants and parasites. You can also add hydrogen peroxide to be on a safe side.
2 cups of watercress chopped
1 cup of red sauerkraut* – you can also use fresh cabbage instead
½ cup fresh pea
2 tbsp hemp seeds or 1tbsp pine nuts
1tbsp chia seeds
1 tbsp apple cider vinegar
pinch of sea salt and cayenne pepper
Mix the watercress with sauerkraut, peas and avocado.
Sprinkle with apple cider vinegar, hemp seeds, chia seeds and add a pinch of sea salt and cayenne pepper.
*Please see my recipe on how to make fresh sauerkraut