Ice Ice Baby

Not just any ice, Watercress Ice. This is great for smoothies, as you can have the ice made and ready any time you want it. This is all there is to it:

Place a good bunch of watercress in the mixer, I added a little water, a tablespoon,

just to make the watercress a little more liquid.

It probably didn't even need water, but this is the consistency I created with the combination mentioned.

Frozen gems of gorgeous green watercress.

I added two cubes of watercress ice to this smoothie, with strawberries, and greek yogurt. It was delicious - Enjoy!

Green Goddess Tuesday

There's a famous salad dressing of the same name, I am only borrowing it to describe the incredible green color of this smoothie, and it tastes so good you'll feel like a god or goddess after drinking it.

The sweetness of the pear and orange juice, matched with the tang of watercress

 make this smoothie special.

Purple Protein Smoothie

I wanted a smoothie this morning, but something a little different, so this is what I came up with:

I used what ingredients I had on hand. You could easily substitute other fruits. However, 

it might not be as purply.

Mix.

Any liquid would work.

Super Smoothie!

Yum!

Happy St.Patrick's Day

What did the leprechaun say to the watercress? You look magically delicious!

Good luck to you today and always!

National Artichoke Hearts Day

Happy National Artichoke Hearts Day! You know what goes really great with artichoke hearts? Watercress. Check out this recipe from http://www.keyingredient.com/recipes/82462442/artichoke-and-watercress-soup/

photo: Key Ingredient

Ingredients

2	tablespoons olive oil
2	celery stalks, chopped
2	cloves garlic, chopped
1	medium onion, chopped
½	teaspoon kosher salt
¼	teaspoon freshly ground black pepper
2	cups low-sodium chicken broth, plus extra, as needed
One	12-ounce package frozen artichoke hearts, thawed
1	packed cup fresh watercress (about 1 ounce)
1	tablespoon chopped fresh cilantro
	Lemon wedges

Directions

Heat the olive oil in a large saucepan over medium heat. Add the celery, onion, garlic, 1/4 teaspoon of the salt and the pepper. Cook the vegetables until just tender, about 4 minutes. Add 2 cups broth and the artichoke hearts and bring to a boil. Cover, reduce the heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Puree the soup, 1 cup at a time, in a blender until very smooth, adding the watercress and chopped cilantro with the last cup. Return the puree to the same saucepan. Mix in the remaining 1/4 teaspoon salt. Warm over low heat, thinning with the additional broth by 1/4 cupfuls if the soup is too thick. Ladle the soup into bowls. Squeeze a lemon wedge over each bowl of soup before serving.

Watercress and Egg Muffins

I wanted to try something different today, so I made watercress muffins. A savory mixture of eggs, watercress, turkey bacon, cheese, and butter. The recipe can easily be adjusted to your taste.

Watercress Egg Muffins

1 T butter, melted

8 eggs

salt and pepper to taste

2 to 3 slices of turkey bacon, cut up

1 C watercress

1/2 C shredded cheddar cheese

Preheat oven to 350 degrees

Add butter and eggs to bowl. Add salt and pepper.

Whisk!

Add watercress, bacon, and cheese, stir to combine.

Place in muffin tin coated with non-stick spray or muffin liners.

Bake at 350 degrees for 20-25 minutes, depending on your oven.

All done and ready to eat!

ENJOY!

Smoothie for Hump Day!

Today's smoothie is a free for all! I just used whatever I could find in the refrigerator. I had about 3/4C of greek yogurt, a good bunch of delicious watercress, about 6 frozen strawberries, and I like stevia, but any sweetener of your choice.

I added a little chocolate protein powder and water, and here is the result. Very tasty.

Did you know that watercress is an aphrodisiac? 

Happy Hump Day!

Watercress Salt

Who knew? Watercress salt? Inspired by a Kale Salt recipe, this salt is great for marinating, roasting, and grilling meats and vegetables. Here's what you'll need to make it yourself:

Place all ingredients, except salt, on cookie trays, covered with parchment paper. Roast at

300 degrees for 15 minutes. Allow to cool completely.

Once the watercress, lemon zest, walnuts, and nori have cooled, place in a food processor. Pulse ingredients until they are a coarse grind.

Then place in bowl and mix in salt.

When you're done, place watercress salt in a sealed container.

Keeps in refrigerator up to 2 weeks.

Enjoy!