Ok, we’ve done the hard yakka for you: ready to eat freshly squeezed Pomegranate.
It’s deseeded a delicious and incredibly healthy pomegranate, scooped out the seed and juice into a punnet – ready to sprinkle over a salad, breakfast cereals – or just spoon them straight into your mouth as they come.
The pomegranate is a nutrient dense food source rich in phytochemical compounds. Pomegranates contain high levels of flavonoids and polyphenols, potent antioxidants offering protection against heart disease and cancer.
A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, and cranberries.
Health Benefits of the Pomegranate
- Most powerful anti-oxidant of all fruits
- Potent anti-cancer and immune supporting effects
- Inhibits abnormal platelet aggregation that could cause heart attacks, strokes and embolic disease
- Lowers cholesterol and other cardiac risk factors
- Lowers blood pressure
- Shown to promote reversal of atherosclerotic plaque in human studies
- May have benefits to relieve or protect against depression and osteoporosis
What more can we say?
The Powerhouse Vegetable. This is officially the number #1 nutrient dense vegetable. Packed with Vitamin K which you need for bone building/maintenance and blood clotting. For a full list see Centres for Disease Control & Prevention published (USA) the top 47 most densely nutrient vegetables and fruits.
So not only full of vitamin K but has heaps of iron and Vitamin C.
This vegetable is 93% water so when storing remember not to let it dry out or get too humid. So best storage:
1. Take a damp cotton cloth or paper towel and wrap around the ends covering the ends. then pop into a perforated plastic or paper bag (so long as it does not get wet) and into crisper OR
2. Into a glass of water put watercress with roots covered and a plastic perforated bag over leaves on bench or in fridge last 3- 4 days.
Try this Watercress soup recipe. Let us know how it worked for you and share your photo of your dish on Harvest Hub Facebook. harvesthubau
Author: Harvest Hub
Recipe type: Soup
- Olive oil
- 1 onion, chopped
- 1 leek, chopped
- 1 bunch of watercress, thoroughly washed
- 2 potatoes, peeled and chopped
- 500ml of vegetable stock
- 100ml cream or milk
- 1 clove garlic
- Salt and pepper
- Salt and pepper to taste
- Secret ingredient: to bring the soup together add in small parts up to a tablespoon of white vinegar.
- In soup saucepan add oil and cook onions/leek then when sweated add the potatoes and stir. Pour in stock, season with salt and cover with a lid. Simmer over medium heat for 30 minutes. Taste and add secret ingredient if needed in small parts tasting as you do this. Just before serving stir through the watercress. Transfer to a blender along with the cream and blend until very smooth.