原创 Anjani 蜂鸟健康TheHummingBird 2020-07-14原文
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这道丰盛的炖菜是如此地令人满足和垂涎。波特菇、胡萝卜、土豆、洋葱和新鲜叶草混合成这道美味的酱汁风格炖菜，是适合饥肠辘辘的朋友和家人的大餐，也可以放在冰箱中冷藏。搭配新鲜的色拉是真正滋养灵魂的一餐。 让我们看一下这道菜中的关键成分如何提供疗愈支持： 菌菇：包含数百种尚未被发现的植物化学化合物，其中许多能帮助肝脏排毒，菌菇是肝脏的良药。许多人害怕摄入菌菇，因为他们认为菌菇是一种真菌，因此摄入会喂养体内的真菌对身体不利。事实与此相反，菌菇是能杀死真菌的真菌，因此是肝脏的盟友，如果肝脏正在应对真菌等有害微生物，则菌菇可以帮助将其从肝脏中排出。菌菇还可以减少肠道中的真菌、细菌和病毒，从而净化血液，帮助营养物质变得更干净再进入肝脏。 土豆：富含抑制病毒生长的氨基酸 - 赖氨酸，同时含有丰富的葡萄糖，为肝脏提供燃料，因为这正是保持肝脏强健的关键，还有助于建立糖原储存，这是保护我们免受血糖问题、体重增加、脂肪肝和肮脏血液综合症的盾牌。土豆保持肝脏的稳定，赋予我们良好的体质。现在许多健康潮流宣称需要避免茄科植物而导致土豆遭受冷落，实际上土豆有强大能力可以扭转多种慢性疾病。更多信息请见“不平凡的土豆”。 洋葱：洋葱与大蒜非常相似，具有抗病原体的硫化合物，可将有害的病原体从肝脏赶出去。洋葱对肝脏具有消毒作用，可防止其发炎，还能改善肝脏的温度调控，更好地调控肝脏本身的温度。更多信息请见“强大的天然抗生素 - 洋葱、葱、青葱、大葱、韭菜” 波特菇（又称牛排菇、褐菇）炖菜 原料： 1个洋葱，切碎2根切碎的西芹棒450克波特菇，去除根部，切碎（如果买不到波特菇，请尝试使用其他菌菇类）4瓣大蒜，切碎2根胡萝卜，切碎700克土豆，切成丁2汤匙新鲜百里香叶1汤匙切碎的新鲜迷迭香3杯水或拯救肝脏汤品1汤匙纯番茄酱（请购买不含任何添加剂的番茄酱）2大汤匙葛根粉（arrowroot）以及3大汤匙冷水，增稠用（可选项）2汤匙切碎的新鲜欧芹，用于最后装饰 制作： 陶瓷不粘锅开中火，加入洋葱。煮3至5分钟直至开始变软，如需要，可加一汤勺水。加入西芹，再煮2分钟。加入波特菇并煮至软化并变成褐色，这大约需要5至7分钟。加入大蒜、胡萝卜、土豆、百里香和迷迭香。加入水和番茄酱煮沸。不加锅盖煮15至20分钟，直到土豆和胡萝卜变软。 如有需要，将葛根粉和冷水在一个小碗中混合后将浆倒入炖汤并充分搅拌。煮2至3分钟直到炖菜质地变得浓稠。关火撒上新鲜欧芹，即可享用。 4-6人份
This hearty stew is so satisfying and mouth-watering. Portobello mushrooms, carrots, potatoes, onions, and fresh herbs come together in a delicious gravy-style sauce. This is a great meal to serve to hungry friends and family or to keep in the fridge or freezer for leftovers. Enjoy with a fresh salad for a truly soul-comforting meal.
Let's take a look at how some of the key ingredients in this Portobello Stew can offer healing support:
Mushrooms: Contain hundreds of undiscovered phytochemical compounds, many of which are detoxifying for the liver without hurting it. Mushrooms are medicine for the liver. Many people fear mushrooms because they believe that their status as a type of fungus means they feed fungus within the body. It’s just the opposite. A mushroom is a fungus that destroys fungus, and the liver accepts mushrooms as allies—if the liver is dealing with unwanted microorganisms such as fungus, mushrooms are very helpful in pushing them out of the liver. Mushrooms also reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.
Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.
Onions: Very similar to garlic, onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.
1 onion, roughly chopped
2 celery stalks, chopped
1 pound portobello or portobellini mushrooms, stems removed and chopped
4 cloves garlic, minced
2 carrots, roughly chopped
11/2 pounds potatoes, quartered
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary
3 cups water or Liver Rescue Broth
1 tablespoon pure tomato paste (find one without additives)
2 tablespoons arrowroot plus 3 tablespoons cold water, to thicken (optional)
2 tablespoons chopped fresh parsley, for garnish
Place a large ceramic nonstick pot on medium-high heat and add the onion. Cook for 3 to 5 minutes, until it starts to soften, adding a spoonful of water if needed. Add the celery and cook for another 2 minutes. Add the mushrooms and cook until softened and browned, about 5 to 7 minutes. Then add the garlic, carrots, potatoes, thyme, and rosemary. Stir well. Pour in the water and tomato paste and bring it to a boil. Cook uncovered for 15 to 20 minutes, until the potatoes and carrots are soft.
If desired, mix together the arrowroot and cold water in a small bowl to make a slurry. Pour the slurry into the stew and stir well. Cook for 2 to 3 minutes, until the stew has thickened. Remove from heat and serve, topped with fresh parsley.
Makes 4 to 6 servings.
When choosing between water and Liver Rescue Broth for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free from oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Liver Rescue Broth in advance and freeze it (consider ice cube trays for easy thawing) so you have it on hand for recipes like these.