Waterleaf, also known as Talinum triangulare is one of those underrated and undervalued plants in Africa. Some even regard it as a nuisance, a stubborn weed that grows all year round, though it flourished more during the rainy season. In many scientific studies and trails, waterleaf showed that it can inhibit proliferation of cancerous cells and shrink tumours. Other studies have been focused on its cerebral-protective potential and it indicates that consumption of waterleaf enhances brain activities and protect brain tissues.Waterleaf is also a good remedy for insomnia (sleeping disorder).
Water leaf contains more proteins than cashew nuts, more pectin (a food fiber that helps digestion) than apples, and also have high level of vitamin B, essential amino acids, omega3-fatty acids, resins, iron, calcium, copper, lead, manganese and zinc. It is also a rich source of carotenoids, vitamin C, A, thiamine, riboflavin, niacin, alpha and beta tocopherols.
The pounded waterleaf is applied to soothe inflammations. An infusion of the leaves is taken as a diuretic. For prostate enlargement, the roots are boiled. The dosage is half a glass twice daily. Waterleaf is good and safe for pregnant women and growing children, as it boosts their blood levels. Eating waterleaf regularly as soup helps to regulate hypertension and diabetes.
While waterleaf is very beneficial when it is taken as vegetable, dried herbs and infusion, juicing is the way to go if you want the best out of waterleaf.
Juicing is a process whereby you extract vitamins, minerals and liquids from fruits and vegetables.
To juice waterleaf, simply chop waterleaf, both stem and leaves in the same way you do when you want to cook it. Put two or three handfuls in the blender and add one liter of water. Blend in same way as you blend your tomato or fruit. Sieve out the chaff and you will be left with a dark green liquid, packed with vitamins and minerals. Ensure you drink and finish the whole drink within 10 minutes.