原创 Anjani 蜂鸟健康TheHummingBird 2021-11-02原文
蒜香菌菇配红薯“吐司”{无麸质、无蛋奶和无油脂配方}
这是简单又美味的早餐、午餐、晚餐或小食之选。配上一份大色拉，即可成为一道丰盛大餐，也可以单独享用。不要小看如此简单的食材，甜味和咸味的结合，香草和大蒜让这道菜变得非常美味。
橙色红薯富含维生素、矿物质、胡萝卜素（诸如 β-胡萝卜素和茄红素）以及其他营养成分是超级强大的。菌菇有助于减少肠道中的真菌、细菌和病毒数量，使得更干净和更富含营养的血液得以进入肝脏。
原料：
1个大红薯1杯切碎的新鲜小褐菇（小牛排菇）2瓣切碎的大蒜1-2汤匙水1汤匙切碎的新鲜欧芹半汤匙鲜榨柠檬汁
制作：
将烤箱预热至200C，烤盘上放上烘焙纸。
切掉红薯的末端，然后纵向切成1.3厘米的红薯片
将红薯切片放在烤盘上，烘烤15-20分钟至柔软，且可以用刀叉轻松刺穿。
将小陶瓷平底锅放在中高火上，加入小褐菇和少许水以防止粘连。煮 3-5 分钟，直到小褐菇变软。加入大蒜搅拌后继续煮2-3 分钟后关火。
加入切碎的欧芹，撒上柠檬汁。
在烤红薯片上放上煮熟的菌菇。
也可以将红薯片冷藏，需要时在烤面包机中重新加热后享用。
1-2人份
褐菇（又称为牛排菇、波特菇）如下：
SWEET POTATO “TOAST” WITH GARLIC MUSHROOMS {GLUTEN-FREE, DAIRY-FREE, & FAT-FREE}
These sweet potato toasts make an easy and delicious breakfast, lunch, dinner, or snack. Serve them with a big salad to make a heartier meal or enjoy them alone for a light meal or snack. While the ingredients are simple, the combination of sweet and savory, herby and garlic, makes this meal flavorful.
Abundant in vitamins, minerals, and other nutrients, orange-fleshed sweet potatoes are especially praised for being packed with carotenoids such as beta-carotene and lycopene, and rightfully so. These phytochemicals are extremely powerful.
Mushrooms help reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.
Sweet Potato Toast With Garlic Mushrooms
Ingredients:
1 large sweet potato
1 cup chopped button or crimini (baby portobello) mushrooms
2 garlic clove, minced
1-2 tbsp water
1 tbsp finely chopped fresh parsley
1/2 tbsp freshly-squeezed lemon juice
Directions:
Preheat oven to 400F/200C. Line a baking sheet with parchment paper.
Cut the ends off of the sweet potato, then cut lengthwise inch 1/2-inch thick slices.
Arrange slices on the baking tray and bake until tender and easily pierced with a fork, about 15-20 minutes.
Place a small, non-stick ceramic skillet on medium-high heat. Add the mushrooms and a bit of water to prevent sticking. Cook for 3-5 minutes, until the mushrooms are soft.
Stir in the garlic and continue cooking for 2-3 minutes. Remove from heat.
Stir in the chopped parsley and lemon juice.
Serve toast immediately topped with cooked mushrooms.
Alternatively, you can keep the toast slices refrigerated and reheat in a toaster when needed.
Serves 1-2
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