(Family Features) For people who manage their health through nutrition or use food as a medicinal replacement, few products offer the power of “superfoods.” Kale is one leafy green commonly recognized as a superfood, but watercress is a tastier superfood option worth considering.
Watercress has more flavor, is more versatile and is healthier than its leafy cousins. It’s also easier to digest with a more pleasing texture. In fact, according to an independent research study published last spring by the Centers for Disease Control, it is the most nutrient-dense food available today.
For a high concentration of phytonutrients, antioxidants and vitamins, look to options such as those available through hydroponic greenhouse grower Hollandia Produce, which raises two cress varieties: Live Gourmet Living Upland Cress and Grower Pete’s Living Organic Watercress. Both varieties also deliver up to twice the vitamin C of an orange; more calcium than milk; and high levels of magnesium, phosphorus, potassium, iron, beta-carotene and vitamins A, B1, B6, K and E.
Watercress also has multiple uses as a medicinal herb. Some of these more popular applications include preventing eczema, as well as supporting digestive, urinary tract, eye and respiratory health.
Visit hollandiaproduce.com to find more recipes and learn more about this flavorful superfood.
“Cressto” Pesto Sauce
3 cups Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress, root ball and bottom 1/3 stems removed, rinsed and patted dry
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil
1/2 cup grape seed oil
1 teaspoon lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain Greek yogurt
In blender or food processor, combine cress and garlic and pulse until coarsely chopped.
Add remaining ingredients and process until blended.
Drizzle over pasta, risotto, fish, meat or eggs, or use as a spread.
Silky Egg Cress Salad
1 package Live Gourmet Living Upland Cress or Grower Pete’s Living Watercress, root ball and stems removed, leaves rinsed and patted dry
2 medium eggs
3 purple potato chips (purple potatoes sliced thin, seasoned and sauteed until crisp)
3 slices fresh avocado
3 slices ripe pear
3 slices persimmon
2 pieces toasted brioche bread
2 tablespoons Orange Vinaigrette
2 tablespoons frozen orange juice concentrate
2 tablespoons grape seed oil
2 teaspoons rice wine vinegar
1 teaspoon honey
pinch cracked black pepper
In small bowl, whisk together vinaigrette ingredients and set aside.
Prepare and artfully arrange cress and all ingredients, except eggs, on serving plate and set aside.
Soft boil eggs 5 minutes in 1 quart of water. Remove from heat and cool 30 seconds under cold running water. Gently remove shells. While still warm, slice eggs in half and place atop the plated salad. Lightly drizzle with Orange Vinaigrette.