Watercress is an impressive, peppery, little leaf! Brimming over with an amazing 15 vital nutrients and minerals, gram for gram watercress can boast more vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk and more iron than spinach! Watercress also has exceptionally high levels of Beta-carotene which is converted into vitamin A in the body and needed for growth and development, immunity, and healthy vision, hair, skin, nails, bones and teeth. (source Lyndel Costain B.Sc.RD. 2007). Did you know all that? I didn’t.
I keep asking myself since making this discovery why don’t we eat it more, and why aren’t these facts being promoted more? I used to grudgingly allow it in mixed salads, but it turns out that the real bonus is that it tastes really good. Who knew? Look for this green powerhouse in St. Lucia at the veg shop and the farmer’s markets. In UK, always available at supermarkets.
Makes enough for 4 people
1 garlic clove
60g grated parmesan
80g cashews (or pine nuts)
60ml (4 tbsp) extra virgin olive oil
salt and pepper
This is really as easy as putting all the ingredients into the food processor together and blitzing until the green smoothness is achieved. We ate it liberally spread over roasted sweet potato, and as a base for flatbread, but the possibilities are endless: over pasta, fish, chicken, other roasted veg, even boiled eggs.