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西葫芦盖浇花菜饭（无麸质、无乳制品和无脂肪配方）

 

新鲜、清淡但依然美味，这道菜中西葫芦是明星，可以加在煮熟或生的花菜饭上享用。无论选择哪种方式享受，这道菜都很美味。

 

西葫芦可以舒缓肠道壁，将细菌和真菌等病原体排出体外，帮助我们更好地吸收营养物质，得以输送到肝脏。西葫芦是一种有益于胆囊的食物，其所含的植物化学物可以减少胆囊炎症。

 

大蒜具有抗病毒、抗菌、抗真菌（包括抗霉菌）、抗寄生虫的作用，并且富含植物化学物大蒜素，这是一种可以预防疾病的硫化合物，可以杀死病毒和有害细菌等病原体，病原体是各种神秘和慢性病症背后的原因。大蒜有助于对抗感冒、流感、链球菌性喉炎和引起肺炎的细菌。

 

西葫芦盖浇花菜饭

 

原料：

 

花菜饭：

450克花菜小花

1/4杯水

 

无油炒西葫芦：

 

2个中等大小的西葫芦

2瓣切碎的大蒜

1/4杯切碎的葱

1茶匙红辣椒片

1茶匙纯枫糖浆或生蜂蜜

1汤匙柠檬汁或青柠汁

 

制作：

 

花菜饭的制作：请将花菜放入食品混合机中，搅拌直至获得粗糙大米状质地。平底锅开中高火上，变热后加水，再加入花菜饭。盖上盖子煮2到3分钟，直至变软，放在一边。

 

浇头：将西葫芦、大蒜、葱和红辣椒片放入陶瓷不粘锅中，用中高火炒5到6分钟，直到西葫芦开始变软。加入枫糖浆或生蜂蜜和柠檬汁，煮至西葫芦变软。

 

与花菜饭一起享用。

Zucchini and Summer Squash Stir-Fry Over Cauliflower Rice {GLUTEN-FREE, DAIRY-FREE & FAT-FREE}

 

Fresh, light, and yet satisfying, this stir-fry lets the zucchini and summer squash shine. Enjoy it over cooked or raw cauliflower rice if you wish. Whichever way you choose to enjoy it, it’s sure to be delicious.

 

Zucchini and summer squash are 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.

 

Garlic is antiviral, antibacterial, antifungal (including anti-mold), anti-parasitic, and rich in the phytochemical allicin, a sulfur compound that prevents disease. It kills off pathogens such as viruses and unproductive bacteria, which are behind so many mystery and chronic illnesses and symptoms. Garlic helps fight colds, flus, strep throat, and pneumonia-causing bacteria

 

Zucchini and Summer Squash Stir-Fry Over Cauliflower Rice

 

Ingredients:

 

CAULIFLOWER RICE

 

1 pound cauliflower florets

1/4 cup water

 

STIR-FRY

 

1 medium-sized zucchini

1 medium-sized summer squash

2 garlic cloves, minced

1/4 cup chopped green onion

1 teaspoon red pepper flakes

1 teaspoon pure maple syrup or raw honey

1 tablespoon lemon or lime juice

 

Directions:

 

To make the cauliflower rice, place the cauliflower florets in a food processor and pulse until you get a coarse, rice-like texture.

 

Place a skillet on medium-high heat. When it is hot, add the water, followed by the cauliflower rice. Cover and cook until tender, about 2 to 3 minutes. Set aside.

 

To make the stir-fry, add the zucchini, summer squash, garlic, green onion, and red pepper flakes to a large ceramic nonstick pan or wok over medium-high heat. Cook for 5 to 6 minutes, until the squash starts to soften.

 

Add the maple syrup or raw honey and lemon juice. Cook until soft.

 

Serve with cauliflower rice.