泰式粉丝色拉 Thai Noodle Salad

原创 Anjani 蜂鸟健康TheHummingBird 2022-03-22 原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/7630.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/7630.html

泰式粉丝色拉

这道清爽且充满风味的泰式粉丝色拉可以用西葫芦面条或无麸质粉丝制成，融合了一点点甜味、一点点酸味和一点点辣味，再加上包括温暖的姜和大蒜的调味汁，轻轻覆盖在粉丝和蔬菜上。这道食谱可以作为午餐或晚餐享用。

辣椒含有数十种对肝脏有帮助的植物化学物，其中一种化合物是辣椒素，它可以让肝脏自行加热而不会产生负面影响。肝脏欢迎这种食物带来的有益热量，因为这是重启按钮。血液通过整个肝脏的所有毛细血管输送氧气，辣椒素产生的热量立即通过所有通道将新鲜、干净的血液送入肝脏。这就像在房子里打开一扇窗户，让陈旧的空气出去，让新鲜空气进来。这种重启有利于改善肝脏对病原体和毒素引起的炎症的反应。请避免吃青色的辣椒；而是选择红色且成熟的辣椒。

泰式粉丝色拉

原料：

色拉：

115克豌豆粉丝或 2.5杯西葫芦“面条”

1/2杯切成薄片的黄瓜

1/2杯切成薄片的甜椒

1/2杯切成薄片的胡萝卜

1/2杯切成薄片的紫甘蓝

2个切成薄片的洋葱

1/3 杯薄荷叶和/或泰国罗勒叶，粗粗切碎

调味汁：

2汤匙生蜂蜜

2.5汤匙青柠汁

1/2茶匙海盐（可选项）

1/2-1茶匙切碎的红辣椒（可以根据口味增加或减少量）

1/2茶匙姜切碎

1个磨碎的蒜瓣

制作：

如果使用豌豆粉丝，请按照包装说明烹饪，沥干后用冷水冲洗，放在一边直到冷却。

在一个小碗里把调味料混合在一起。

将豌豆粉丝或西葫芦“面条”放入一个大碗中，然后加入蔬菜、葱和香草。将调味汁倒在上面，搅拌均匀。即可享受。

1-2人份

Thai Noodle Salad

This light, refreshing, and fragrant Thai noodle salad can be made with zucchini noodles or a clean vermicelli noodle. It brings together a little bit of sweet, a little bit of tart, and a little bit of spicy heat, along with warming ginger and garlic in a dressing that lightly coats the noodles and vegetables. This recipe makes a great light lunch or dinner.

Hot peppers contain dozens of phytochemical compounds that are helpful for the liver. One such compound is capsaicin, which gives the liver license to heat itself without negative ramifications. The liver welcomes this food-initiated heat because it’s a reset factor. Blood rushes oxygen through all the capillaries throughout the liver, and the heat caused by the capsaicin instantly draws fresh, clean blood into the liver through all avenues. It’s like opening a window in your house to let out stale air and let in fresh air. This reset is beneficial for the liver’s reaction to inflammation that’s caused by pathogens and toxins. Try not to eat your peppers green; always eat them red and ripe.

Thai Noodle Salad

Ingredients:

For the Salad:

• 4 oz Fensi pea vermicelli noodles or 2 1/2 cups zucchini noodles
• 1/2 cup thinly sliced cucumber
• 1/2 cup thinly sliced bell peppers
• 1/2 cup thinly sliced carrot
• 1/2 cup thinly sliced red cabbage
• 2 green onions, thinly sliced
• 1/3 cup mint leaves and/or Thai basil leaves, roughly chopped

For the Dressing:

• 2 tbsp raw honey
• 2 1/2 tbsp lime juice
• 1/2 tsp sea salt (optional)
• 1/2-1 tsp finely chopped red hot pepper (use more or less to taste)
• 1/2 tsp finely grated ginger
• 1 small garlic clove, finely grated

Directions:

If using pea vermicelli noodles, cook them to package instructions, drain and rinse under cold water. Set aside until cool.

Mix together the dressing ingredients in a small bowl.

Add the pea vermicelli or zucchini noodles in a large bowl and add the vegetables, green onions, and herbs. Pour the dressing on top and toss until evenly coated and mixed.

Serve immediately. Enjoy.

Serves 1-2