香料烤蔬菜暖风色拉 Warm Spiced Roasted Vegetable Salad

原创 Anjani 蜂鸟健康TheHummingBird 2020-08-04原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3708.html

English Text is further down.文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3708.html

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新鲜的芝麻菜和生菠菜配以温暖的烤蔬菜，可谓天作之合。这款温暖的香料烤蔬菜色拉是获取所有重要绿叶蔬菜的绝佳方式，同时还可以享受烤蔬菜的舒适感和满足感。

让我们看一下菜谱中的明星成分如何提供疗愈支持：

南瓜：南瓜是一种营养丰富且能够降低身体毒性的食物，富含植物营养素和抗氧化物。南瓜很容易消化，能够缓解体内酸中毒（身体毒性）并改善胃、脾、肝脏和血液问题，并帮助对抗各种流感。南瓜的维生素A、E、C、B族复合物和β胡萝卜素、铁、锌、铜、钙和钾含量都非常高，所有这些营养元素对免疫系统和神经系统的强健至关重要，其所包含的类胡萝卜素特别有益于预防心脏病、乳腺癌和黄斑变性，其植物营养素可以预防各种癌症风险，特别是口腔癌、肺癌和结肠癌。南瓜还含有多种抗衰老以及抗氧化物，能够保持皮肤年轻和容光焕发。南瓜还有助于减轻炎症，这对哮喘、纤维肌痛和关节炎等这类炎症疾病非常有益。南瓜是一种低热量、无脂肪的食物，却含有极其丰富的营养成分，是任何减肥或给身体补充营养的理想选择。南瓜的奶油味和舒适的口感不仅可以满足我们的口腹之欲，同时可以滋养我们的身体和灵魂。

西葫芦：西葫芦是一种高度碱性的食物，是最温和且最容易消化的蔬菜之一，富含维生素A、C和B复合物，而且是铁、锌、钾和锰等矿物质的重要来源，富含高纤维，且热量很低，是最佳的减肥食品之一，同时有助于减少便秘和腹胀。西葫芦非常有助于肝脏补水，帮助肝脏储存微型口袋水，之后当我们处于慢性脱水状态时，这些微型口袋水会被释放进入血流中。西葫芦具有温和的净化肝脏作用，帮助肝脏安全地排出毒素。西葫芦还可以舒缓肠壁，去除细菌和真菌等病原体，帮助肝脏更好地吸收营养。西葫芦也是一种对胆囊有益的食品，所包含的植物化学物可减轻胆囊炎症。

芝麻菜：芝麻菜可以减少结节、肿瘤和囊肿（癌症或良性肿瘤），并有助于预防EB病毒引起的相关症状和疾病。芝麻菜的植物化学物可以帮助甲状腺组织恢复活力，同时减少甲状腺瘢痕组织；还能帮助从肝脏中排出过去的化学药品残留，帮助肝脏温和地排毒，其所包含的植物化学物可以帮助肝脏决定如何有效地排毒。

香料烤蔬菜暖风色拉

原料（以下1杯为250毫升量）：

1杯胡萝卜丁

2杯切碎的南瓜

1/2杯红洋葱切丁

2杯切碎的西葫芦

1茶匙香菜粉

1/2茶匙孜然粉

1茶匙辣椒粉

1茶匙生蜂蜜

2杯松散放入的生菠菜

2杯松散放入的芝麻菜

1/4杯紧实放入的切碎新鲜香菜

色拉酱汁：

3汤匙鲜榨橙汁

1/4茶匙细磨的橙皮

半个切碎的蒜瓣

1茶匙生蜂蜜

1汤匙柠檬汁

准备：

将烤箱预热至200度。在大的烤盘上铺上烘焙纸。将切丁的胡萝卜、南瓜、红洋葱和西葫芦放在烤盘上，加入香菜粉、孜然粉、辣椒粉和生蜂蜜。混合直至均匀。放入烤箱中烤20至25分钟，直到蔬菜变嫩。在烘烤蔬菜的同时，将橙汁和橙皮、大蒜、生蜂蜜和柠檬汁一起混合制成色拉酱汁。将生菠菜、芝麻菜和香菜放在碗中（也可以做成两碗色拉），在上面放上烤蔬菜，淋上色拉酱汁后即可享用。

1-2人份

Warm Spiced Roasted Vegetable Salad Fresh arugula and spinach tossed with warm roasted vegetables makes for a heavenly pairing. This Warm Spiced Roasted Vegetable Salad is a great way to get all-important leafy greens in while also enjoying the comfort and satiation of roasted vegetables. Let's take a look at how some of the key ingredients in this recipe can offer healing support:  Winter squash (including kabocha, acorn, delicata, and butternut): Loaded with nutrients that our livers can easily store. High in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body. Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver- purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus,allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food,containing phytochemicals that actually reduce gallbladder inflammation. Arugula: Causes a gentle purging effect inside the liver, with undiscovered phytochemical compounds that allow the liver to decide the severity of the cleanse and what toxins it safely wants to release (versus a purge that would harm the liver). Warm Spiced Roasted Vegetable Salad  Ingredients:1 cup diced carrot2 cups chopped butternut squash1/2 cup diced red onion2 cups roughly chopped zucchini1 teaspoon ground coriander1/2 teaspoon ground cumin1 teaspoon paprika1 teaspoon raw honey2 cups spinach, loosely packed2 cups arugula, loosely packed1/4 cup tightly packed fresh cilantro, chopped FOR THE DRESSING3 tablespoons freshly squeezed orange juice1/4 teaspoon finely grated orange zest1/2 garlic clove, finely grated1 teaspoon raw honey1 tablespoon lemon juice Directions:Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place the diced carrot, butternut squash, red onion, and zucchini on the baking sheet. Add the ground coriander, ground cumin, paprika, and raw honey. Mix until evenly coated. Place in the oven and roast for 20 to 25 minutes, until tender and browned. While the vegetables are roasting, make the dressing by whisking together the orange juice and zest, garlic, raw honey, and lemon juice. Place the spinach, arugula, and cilantro in a serving bowl or divide between two. Top with roasted vegetables and drizzle the dressing on top. Serve immediately. Makes 1 to 2 servings

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