Fuck Cancer || Eat Watercress

I'm hiding from cancer behind this leafy green superfood. I'm completely convinced that if I eat enough of it I'll be healthy forever. That being said, I cram a ton of this stuff into my diet... so much so that I'm surprised I haven't mentioned it to you all before. I even yell at my mother to eat more of it. You don't have to believe me, just Google it! The G never lies...

-Eating watercress daily can significantly reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer,

- Research from the University of Southampton has revealed that a plant compound in watercress may have the ability to suppress breast cancer cell development. 

The articles go on forever. I have yet to dig out the actual trials though - the scientist in me is screaming. I refuse to look; afraid I may sit and criticize the work, in turn, swearing off eating cruciferous vegetables all together! I mean, we all know that academic publishing is a bit flawed. Trials often go missing in action: Ten trials may have been done but only two have a positive result. Those two will appear in an academic journal, while the other eight with unfavorable results got lost in a shredder somewhere. But, I digress.. Shit, what were we talking about again? OH RIGHT! Population studies aside - watercress is delicious and if it doesn't ward of cancer I'm pretty sure it wont give it to you. Watercress also contains significant amounts of iron, calcium, iodine, and folic acid, in addition to vitamins A and C. - Look, it's just plain good for you. 

It's pretty peppery when raw (nothing a little citrus can't handle) but cooked it has a much milder flavor.  I put it on sandwiches, in salads, soups - sauté it, boil it, steam it, eat it raw in handfuls with the fridge door open... Most of the time I just throw it in some veggie broth with some tofu for a few minutes and just eat it.

But, check out this super easy soup. You can use potatoes in lieu of the cauliflower but this way is healthier.

Easy Watercress and Cauliflower Soup

Olive Oil
Small chopped onion

2 cloves minced garlic
Head cauliflower cut up
2 cups of low-sodium chicken stock
2 cups of water
1 bunch watercress

2 Laughing Cow Cheese Wedges (optional)
Salt
Freshly ground pepper

In a big pot, saute onion in a little bit of olive oil until soft and translucent add garlic. Add the cut up cauliflower, stock, pinch of salt and pepper, and water. Bring to a boil. Cover and simmer until cauliflower is super soft. Add the cheese wedges if you want and stir it around until it dissolves. (gives it some flavor and makes it a touch creamier) Stir in watercress.
Puree soup in a blender... not all of it at once or it will spray molten veggie mush in your face. If you're a fancy pants and have an immersion blender use that.

Tofu 'Caprese'

So, I'm totally stealing this recipe from world renowned 'BAMF' David Chang. David is chef/owner of the Momofuku restaurant group and fellow bourbon lover - as shown Here. I'm on a crappy diet which doesn't let me have cheese, or anything good at all for that matter. However, I've decided that dieting doesn't have to suck completely and whipped up this salad for lunch today. The recipe calls for 'shiso leaf' which is an Asian culinary herb in the mint family. Luckily, I can find it on occasion at Japanese Market, but if you can't find it in your area you can substitute basil or mint or chive etc. Tofu, soft or firm - whatever you feel like. Today I went with soft. 

Without further ado... My totally unoriginal stolen recipe! 

Cherry Tomato & Tofu Salad

(Makes 2 servings)

2 teaspoons soy sauce

A few drops of toasted sesame oil

A dash of sherry vinegar

1 to 2 tablespoons olive oil

Sea salt

Fresh-ground black pepper

1 teaspoon sesame seeds

1 cup ripe cherry tomatoes, halved

2 slices very fresh tofu or yuba (tofu skin), 1/2-inch thick and about 2 by 4 inches

Shiso leaves

Combine soy sauce, sesame oil, vinegar and olive oil, and season with salt and pepper to taste. Toasted sesame oil is very potent and should be used sparingly. Add dressing and sesame seeds to the cherry tomatoes and mix together. Arrange tofu on a plate and spoon over tomatoes and dressing. Cut fresh shiso leaves into fine ribbons, or tear leaves into pieces, and scatter over tomatoes and tofu, then serve.

From David Chang, as published in “In the Green Kitchen” by Alice Waters