Cool as a cucumber


The other day I caught a tummy bug, it only lasted for 24 hours, but it was intense.  Once the nausea was under control, all I wanted to do was rehydrate and consume foods that would make me feel better but also contribute to healing my probably irritated digestive system.

So, I kept it simple and had liquid meals for the first half of the day.  It was stupid hot here so for lunch I made this yummy raw soup containing watercress, which by the way, is the healthiest vegetable ever, rating 100/100 in nutrient density.  Great in salads, it’s also equally yummy in this nourishing soup.

Creamy Cucumber and Watercress soup

Serves 1


3 cups of watercress (hard stems removed)

1/2 small avocado

1/4 cup raw cashews

1 small clove of garlic

2 TBS of chopped onion

1 cup of alkaline water

1 TBS of nurtritional yeast

1/2 lemon, juiced

Himalayan pink salt and freshly ground pepper to taste


1/4 avocado, diced into small cubes

watercress leaves

1 tsp flax seed oil


Place all ingredients (except garnish) in a blender.

Blend until smooth and creamy.   Taste and adjust seasoning.

If you want the soup to be warm, just blend for a bit longer and this will do the trick without destroying any of the nutrients.

Add the garnish and serve.

Hope this inspires you to give watercress a try :)

Peas, love and mungbeans



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