1-2 bundle of watercress
3 ready to eat peaches
1 big buffalo mozzarella or 2 small
1 handful basil leaves
2 tbsp olive oil
Salt and pepper
Remove the big stalks from the watercress and place the watercress on a saving plate, cut the peaches into wedges, break the mozzarella into small pieces, add the basil leafs drizzle with olive oil and seasoning with salt and pepper.
There is a big difference between mozzarellas, I prefer the “real” one made from buffalo milk, it’s more creamy and less rubbery than the once that are made on cow milk.
We don’t eat enough bitter greens which contain phytonutrients that support our liver as it manages cholesterol, detoxifies the blood and metabolizes fat. They are high in folate and fiber. Bitter greens are also packed with nutrients like vitamins A, C and K and minerals like magnesium, potassium and calcium.
Examples of bitter greens: endive, arugula, kale, radicchio, watercress, and dandelion greens.