More Spring Cleaning with Watercress

Watercress is another great detoxifying food.  A cruciferous vegetable, like broccoli, it contains sulfur compounds that protect cells and their DNA against antioxidant damage.  One of these compounds, Phenethyl isothiocyanate or PEITC, neutralizes a compound in tobacco smoke know to cause lung, mouth and throat cancers.  Watercress is rich in vitamins C, E, A and folic acid.  It increases bile flow from the liver, which improves fat digestion.  Bile also carries toxins stored in the liver out of the body through the gastro-intestinal tract.  Bile stimulates peristalsis, promoting healthy bowel movements.  Watercress is an expectorant, clearing mucus from the respiratory tract.

The easiest way to eat watercress is as a salad.  The stems are edible, but can be trimmed away if desired.  Wash thoroughly and spin dry in a salad spinner.  I like to make a hearty entrée salad by topping the watercress with a combination of roasted vegetables, avocado, nuts such as almonds, walnuts or pecans, couscous, dried fruit such as cherries, currants, raisins or cranberries, or sautéed tempeh.  Or check out the recipes at, believe it or not, watercress.com.   

Here’s a simple soy-miso dressing to enjoy with your salad.  Miso is a fermented soy bean paste.  A University of Alabama study suggested miso may be protective against breast cancer.  Miso has many other health benefits.

Soy-Miso Dressing

2 TBSP tamari or shoyu (natural soy sauce)
1 TBSP white or yellow miso
1 TBSP brown rice vinegar

Mix ingredients together and serve.

Comments

[Nick Ladd]

I have come to understand that Watercress, specifically those found in close proximity to sheep and cattle, are potentially contaminated with Fasciola Hepatica (Sheep Liver Fluke). It seems as though washing of the watercress would not be adequate to ensure complete removal of the parasite. As such how do you ensure the safety of watercress that you use in your kitchen?