When lightly cooked, watercress, a normally spicy green, takes on a buttery, almost nutty flavor. It is full of nutrients and a delicious part of this super-easy macrobiotic dish. Carrots add sweetness, and the umeboshi-sesame dressing adds a hint of saltiness and tartness to balance everything out. Delicious.
Quickly Boiled Watercress and Carrots
What you need:
1 carrot, thinly sliced on a diagonal
2 bunches of watercress
water
What you need to do:
Place 1 inch of water in a pot and bring to a boil.
Cook carrots for 50-60 seconds.
Use a slotted spoon to remove carrots, leaving the water in the pot.
Drain Carrots in a colander.
Simmer watercress for 50 seconds, stirring or mixing quickly to cook evenly.
Remove watercress, drain, and place on cutting board.
Slice into 2-inch pieces.
Mix carrots and watercress in a serving bowl.
Serve with Umeboshi-Sesame Dressing.
Umeboshi-Sesame Dressing
1/2 cup roasted sesame seeds
1/4 cup umeboshi vinegar
3/4 cup water
1/4 cup chopped scallions
What you need to do:
Place roasted sesame seeds in suribachi (you can also use a bowl and spoon or even better a coffee grinder – but use for just a moment, you don’t want to turn the seeds to powder!) and grind until half crushed.
Add vinegar, water, and scallions. Grind for 1-2 minutes.
Adapted from The Macrobiotic Way by Michio Kushi, Avery Publishing Group.
Try this recipe and then come back and let us know what you think!