Watercress: Did you know that fresh cress has a higher concentration of vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk and more iron than spinach?
And if that doesn't make you want to jump on your bike and pedal to your local farmers market, then how about the fact that it contains high levels of Beta-carotene, which when converted into vitamin A in our body, helps improve our vision, hair, skin, nails, bones and teeth.
It's also a hell of a lot cheaper than going to a beauty spa!
(recipe adapted from Small Plates: Sweet Treats Cookbook by Aran Goyoaga)
coconut oil | 2 garlic gloves, minced | 2 cups (80g) watercress, washed and drained | 1 cup (250ml) coconut milk | 1 cup (250ml) pouring cream | 4 organic eggs | sea salt + pepper | freshly grated nutmeg
- Preheat the oven to 160C (325F).
- In a medium pan, heat a little coconut oil over a medium heat and add the garlic and cook for approximately 1 minute. or until it starts to turn golden. Remove and add the watercress, a good grinding of black pepper nutmeg. Cook until wilted, then remove from heat.
- Place wilted watercress, garlic clove, coconut milk and cream into a blender and blend to a fine puree. Add the 4 eggs and a good pinch of sea salt, and blend. Divide between 6 ramekins and place in a deep baking dish. Bring the dish to the oven and place on the rack. Pour hot water into the baking dish, enough to go halfway up the sides of the ramekins.
- Bake the custards in the water bath for approximately 45 minutes (start checking the custards from the 35 minute mark, as all ovens are different). It will set as a fairly firm custard.
- Serve with your favourite fresh seasonal veggies (I used raw beetroot slices and blanched asparagus.
Tip: keep your fresh watercress submerged in water and stored in the refrigerator, where it will keep well for up to 2-3 days.