Much like the rest of the body, our digestive system is reliant on a set of nutrients for optimum function.
Stomach acid, for example, needs Vitamin C, zinc, salt and a few others.
Bile requires bitter foods to stimulate its flow.
Whenever I mention bile, I’m usually met with various scrunched up faces because chances are you tasted it the morning after a heavy session on the booze. And yes, it’s bitter.
It’s also pretty essential for the correct digestion of fats.
Not enough of this stuff and say hello to an unhappy tummy.
So in a nutshell, eat more bitter foods, like watercress, rocket, endive and artichoke. I’m talking most days.
As you may have guessed, this recipe contains bile supporting bitter foods. Just in case you aren’t fussed about that part, it also tastes pretty good for a bunch of greens.
It works as a main meal if you top it with a protein or it’s a really tasty starter or side dish.
Video instructions are available here: Watercress salad.
Ingredients ( feeds 2 as a main or 4 as a starter)
250g asparagus
150g watercress
100g sun-dried tomato
1 avocado, peeled & sliced
a handful of rocket
rapeseed oil for cooking
sea salt & black pepper to season
For the dressing
3 tbsp olive oil
1-2 tsp agave or honey
juice of a lemon, zest of a 1/4 lemon
pinch of sea salt
Method:
Trim the asparagus. Wash the greens.
Put a splash of rapeseed oil in a frying pan and pop it on a high heat. Throw in the asparagus, and let it cook for a minute until the stems start to colour.
Add a splash of water, turn the heat down to medium and cook until the water has evaporated. At this stage, the asparagus should be tender but not limp.
Season with sea salt and black pepper and set it aside to cool.
Put the watercress, rocket, avocado and sundried tomato in a large bowl. Season with sea salt and black pepper.
To make the dressing, whisk all of the dressing ingredients together.
Pour over the salad, add the asparagus, stir and serve immediately.