sexta-feira, 17 de maio de 2013

Watercress

Watercress - Nasturtium officinale - Brassicae - Southeast Asia




Watercress originates from Southeast Asia, and has been used for centuries in Europe, mainly by Greeks and Romans, who enjoyed banquets rich in spices and spicy salads.The dry land cress is a sheet-like vegetable, rich in vitamin C and minerals. Watercress is richer in iron than spinach and kale and the stems are rich in iodine. It is a rapeseed, like kale, cabbage and broccoli.

Cru has tonic effect on the bronchi and lungs, besides being useful against pharyngitis and infectious processes of the mouth and throat. Cooked action has stomach tonic and depurative. The juice of watercress is useful against anemia, scurvy, tuberculosis, pneumonia and bronchitis in general, including the smokers, is also indicated for persistent fever and jaundice.

Watercress is one of the most efficient products to maintain the natural beauty and intensify energy. The plant has elements that help in fighting cancer, act in the improvement of liver function and prevent memory loss.

Highly beneficial, watercress boosts immunity, maintaining youth. Watercress is rich in vitamin C, which helps in the regeneration of skin cells, improves liver function and increases the body's immunity. It is also a source of phenethyl isocyanate, a chemical element that fights cancer cells. Watercress also contains iodine essential for the proper functioning of the thyroid, and vitamin B6, which prevents memory loss. Is digestive, because it stimulates the gallbladder to release bile, which acts in the processing of fats.

Watercress combat uric acid, tuberculosis, rickets, the formation of kidney stones, cystitis, and even the toxic effects of nicotine. As one of the richest products of nature, watercress is digestive, is good for the liver, is diuretic and good for diabetics.

Delicious recipe for CAKE CRESS:




Ingredients:
  • 1/2 bunch watercress
  • 4 egg yolks150ml oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 4 egg whites
  • 1 spoon (soup) of yeast

How to Prepare:

Blend watercress, oil and egg yolks until pale.Pass this cream into a bowl, add sugar, flour mixing well.Add the egg whites gently mixing and finally the yeast.Cook in preheated oven 180 degrees for 30 minutes.

 
 
The juice, sweetened with honey, gives an excellent syrup to combat bronchitis, cough, pulmonary tuberculosis, and all sorts of catarrhal diseases.Prepare a lotion by mixing 50 gr. juice of watercress and 10 gr. essence of bitter almonds is great for the skin (redness due to wind or sun)For blackheads and pimples: Mix 50 gr. juice of watercress with 20 gr. honey and apply on the spot afetado.

http:// fitosaude.blogspot.pt/2011/04/agriao.html

HOW TO CONSUME

 
Watercress can be used raw in salads, or mixed with other vegetables such as lettuce, arugula and chicory and juices with various fruits. It can also be used to increase sandwiches, pancakes, rabadas, roulade, breads, sauces, soups and purees. The stems can be used in soups, mixed rice, sautéed with seasonings and beaten eggs, as a filling for cakes and souffles.

The leaves seasoned with lemon,  salt and olive oil are an excellent accompaniment. Before consuming the raw leaves, wash them very carefully under running water, removing the thick stems and leaves yellowish or dark. Put green leaves and fine stems in water solution Amukina for 30 minutes (1 teaspoon Amukina to 0.5 liters of filtered water) or use products suitable for cleaning of salads available in supermarkets. Rinse the leaves with water then filtered.
       

TIPS

 
* Make sophisticated salads adding watercress, walnuts, apples thinly sliced ​​or diced fine cheeses.
 
* The watercress with honey syrup is widely used in folk medicine and the pharmaceutical industry to cure cough.
 
* Spices used with watercress: onion, garlic, olive oil, lemon, pepper, parsley, green onions.
 


Sandwich Recipe:

Ingredients:
 
* 10 slices of bread mold
 
* 2 cups (tea) of ricotta mixed
 
* 2 cups (tea) of chopped watercress
 
* 3 tablespoons (soup) of lemon juice
 
* 1 teaspoon (tsp) salt
 
* 1/2 cup (tea) of parsley
 
* 2 spoons (soup) of mayonnaise
 
* 1 spoon (soup) of cream
 
* 2 spoons (soup) of seedless raisins

 
Preparation:
 
* Reserve the bread slices;
 
* Combine remaining ingredients in a bowl and mix to a smooth paste;
 
* Pass this paste on a slice of bread and cover with another and serve;
 
Preparation time: 10 minutes
 
Yield: 5 sandwiches
 
Tip: Use minas cheese in place of ricotta.

Watercress with Pineapple Juice

Ingredients:
 
* 1/2 bunch watercress
 
* 1 pineapple
 
* 1 liter of ice water
 
* Sugar to taste
 
Preparation:
 
* Beat all ingredients in a blender;
 
* Strain and serve chilled.
 
Preparation time: 10 minutes
 
Yield: 1 liter
 
Suggestion: Replace the pineapple fruits like orange and passion fruit.

Enriched with Watercress Salad
 
Ingredients:
 
* 1/2 cup chopped watercress for salad dressing
 
* 1/2 bunch watercress washed and whole leaves separate to compose the salad
 
* 1 spoon (soup) of lemon juice
 
* 1 cup (tea) of yogurt* 1 teaspoon (tsp) salt
 
* 1/2 cup (tea) of parsley
 
* 1 large potato boiled and diced
 
* 1/2 cup diced apple
 
* 2 medium carrots diced
 
* 1 cup (tea) pod cooked sliced ​​thin
 
* 1/4 cup (tea) of chopped onion
 
* 2 spoons (soup) of raisins

Preparation:
* Quickly tap into the blender the chopped watercress, lemon, salt, onion and mayonnaise, mix the green seasoning and set aside;
* In a bowl, mix the potatoes, carrots, raisins, and apple pod, add the sauce and mix;
* Line a bowl with the watercress leaves, add the mixture to the sauce;
* Serve chilled.
Preparation time: 30 minutes
Yield: 6 servings

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