By Nutrition Resident Jacqui Lombari
Greetings! I’m Jacqui and as a Nutrition Resident for Dr. Fitzgerald, I am constantly thinking of ways you can implement nutrition recommendations. Gaining confidence in the kitchen is key and familiarizing yourself with new recipes and cooking techniques will set you up for success! Here, I have prepared a versatile dish that can easily be prepared for breakfast or lunch. The featured component of this dish is a new plant food for me, watercress.
Watercress is part of the brassica family of vegetables and contains a high amount of the bioactive chemical, phenethyl isothiocyanate (PEITC). PEITC has been shown to have anti-cancer effects. This may be due to its ability to modulate enzymes involved in phase II detoxification.
I incorporated the watercress in a hearty salad with blanched asparagus, cooked quinoa with sprouted seeds all tossed in a lemon-shallot vinaigrette. Topped with avocado, radishes, and soft-poached eggs, this dish will leave you feeling satisfied and energized.