Articles & Recipes

Spicy Orange, Ginger and Sesame Watercress (raw & gluten-free)

January 2, 2019

This is a light side dish that is packed full of flavor and nutrition. Watercress is an underused product that has a very positive nutritional profile. Chef Doug McNish, author of Eat Raw, Eat Well, loves how the flavors of the sweet orange, spicy cayenne and slightly bitter sesame seeds play on each other.

Ingredients Makes 2

4 cups lightly chopped watercress, leaves and tender stems 1 L
3 tbsp cold-pressed (extra virgin) olive oil 45 mL
2 tbsp minced gingerroot 30 mL
1 tbsp finely grated orange zest 15 mL
1⁄4 cup chopped orange segments 60 mL
3 tbsp freshly squeezed orange juice 45 mL
2 tbsp freshly squeezed lemon juice 30 mL
2 tbsp sesame seeds 30 mL
1 tsp fine sea salt 5 mL
1⁄2 tsp cayenne pepper 2 mL


  1. In a bowl, toss watercress with olive oil, ginger, orange zest, chopped orange, orange juice, lemon juice, sesame seeds, salt and cayenne, until well coated.
  2. Transfer to a nonstick dehydrator sheet and spread evenly. Dehydrate at 105°F (41°C) for 45 minutes or until slightly wilted.
  3. Serve immediately or cover and refrigerate for up to 2 days.


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