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Watercress Wrinkle-Fighting Soup

Watercress Wrinkle-Fighting Soup

According to Medical Daily “Watercress has been touted as a healing herb as early as the days of Hippocrates, who located the first hospital on the island of Kos, close to a stream to ensure fresh watercress would be available to treat patients. Modern science has found more than 15 essential vitamins and minerals in the herb, such as more iron than spinach; more calcium than milk; and more vitamin C than oranges.” (1)

A 2012 study found “10 out of 11 women experienced visible improvements to their skin after adding one bag of watercress a day to their diet. Meanwhile 7 out of 11 saw an improvement in their wrinkles without making any other changes to their usual health and beauty regime. It’s believed vitamin C creates collagen to give the skin the firmness and elasticity linked to younger-looking skin.”(2)

And that’s not all. Watercress lowers blood sugar. Shirley, who’s in my Watercress Soup Diet, just reported that in 3 days her blood sugar dropped from 200 to 140. So what’s going on? A 2015 study with rats compared watercress extracts and insulin to treat diabetic rats. They found that watercress had a blood sugar lowering effect. (3)

Notes

  1. http://www.medicaldaily.com/benefits-watercress-lower-blood-pressure-and-6-other-conditions-it-can-399859
  2. http://www.dailymail.co.uk/femail/article-2216852/Eat-way-facelift-Watercress-latest-wonder-food-battle-anti-ageing.html
  3. (https://www.researchgate.net/publication/281770090_Effects_of_hydroalcoholic_extract_of_Watercress_Nasturtium_officinale_leaves_on_serum_glucose_and_lipid_levels_in_diabetic_rats; accessed 6/29/17)

RECIPE

Watercress Wrinkle-Fighting Soup

  • 1 tbsp extra virgin olive oil or virgin coconut oil
  • 1/2 cup chopped onions
  • 1-2 cloves garlic
  • 4 cups chicken broth or bone broth (vegetarians can use vegetable broth)
  • 1 medium head cauliflower, chopped (about 1 1/2 lbs)
  • 4 cups watercress, chopped
  • 1 tbsp almond  butter (crunchy or creamy)
  • Sea salt and pepper to taste

Add oil to a stockpot and warm over low heat. Add the onions and garlic and saute until soft, about 3 minutes. Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.) Add the watercress until wilted, and stir in the almond butter; cook for about 1 minute and puree with an immersion blender or pour in batches into your blender and process until smooth. Season with salt and pepper to taste.

 

One comment

  1. Just made this, very tasty! Will become part of my soup recipe arsenal.

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