In 400 BC, Hippocrates chose a streamside location for his first hospital so that he could use fresh watercress to treat his patients. A key ingredient in this recipe, watercress contains, gram for gram, more calcium than milk and more vitamin C than oranges. In spite of this, many of us rarely consume it. It also contains folate, which promotes blood cell formation and the proper functioning of the liver and the nervous system–the list of its virtues goes on. You can adjust the amount of yogurt and chili to taste. Alice loves it with extra lemon juice and some zest.
– Serves 4 –
7 ounces frozen edamame
5 ounces fresh or frozen peas
1⁄2 teaspoon wasabi or 1 teaspoon horseradish sauce
1 green chili, seeded and finely chopped Juice of 1 lemon
2 ounces watercress
1 ounce fresh flat-leaf parsley, finely chopped
3 heaped Tablespoons yogurt 1⁄2 Tablespoon olive oil
1. Bring a large pan of water to a boil and simmer the edamame for 2 minutes before adding the peas and cooking for another minute (if using fresh peas, you’ll need to cook them for around 8 minutes first).
2. Remove the pan from the heat, drain the vegetables, and immerse them in cold water.
3. Blitz them in a food processor with the remaining ingredients.
4. Drizzle with a little extra olive oil, and the dip is ready to serve.
While serving a healthy dish, make sure you’re serving drinks that aren’t loaded with calories. Check out how to make a guilt-free cocktail.