Foodies have long savored the slightly bitter peppery flavored green known as watercress, adding it in abundance to salad greens, sandwiches and soups.
But watercress has amazing nutrient qualities as well. According to a study conducted by the University of Ulster, eating watercress daily can significantly reduce DNA damage to blood cells, which is considered a vital trigger to the development of cancer, specifically, the formation of tumors. Chlorophyllin in spinach and kale has been proven to reduce the risk of liver cancer.
Sometimes the most delectable flavors that foodies love, are a nutritional sacrifice. Not so with watercress. In fact, when paired with grilled salmon, nutritionists tell us that they limit cancer development and decreases the rate of both Leukemia and Kidney Cancer.
Watercress is one of the oldest known leaf vegetables to be consumed by humans. Native to Europe and central Asia, it is botanically related to the mustard and is in the cabbage family. It is a fast-growing, aquatic or semi aquatic perennial and is also closely related to the popularly known flower, the nasturtium.
For tonight … salmon and watercress sound fantastic to me.
And here is a quick-cook recipe from Martha Stewart Everyday Food you might enjoy.
Prep: 10 minutes Total: 20 minutes
Brushing fish with a citrusy glaze while it’s cooking infuses it with flavor. Add a simple salad to round out the meal.
Ingredients:Serves 4
2 tablespoons soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
Coarse salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon vegetable oil
4 salmon fillets (about 6 ounces each)
1 bunch watercress (about 3/4 pound), thick ends trimmed
1/2 small red onion, thinly sliced
