枫糖浆烤孢子甘蓝 Maple Roasted Brussels Sprouts

Anjani 蜂鸟健康TheHummingBird 2019-01-08原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/2909.html

English Version is further down.文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/2909.html

这道孢子甘蓝的菜极其美味，甜而辛辣，味道浓郁。如果不喜欢辣味，可以去除辣味香料，而享受甜咸味让人回味的美食。

孢子甘蓝是一种强大的肝脏净化食物，富含大量化合物和植物营养素。孢子甘蓝中的硫化合物与十字花科（即芸苔属）家族中的任何其他种类的硫化合物不同，这种硫化合物来自于婴儿孢子甘蓝生长的母茎（见上图）。

这是对于肝脏最强大和有益的硫化合物之一，能够“软化”由于先天和后天的毒素被硬化的细胞，特别对于我们先天遗传的诸如重金属和农药等毒素特别有效。一旦这些细胞被“软化”，毒素得以受控制地被释放等待排出，孢子甘蓝硫化物有与众不同的能力，可以与毒素牢牢地结合，将其安全地送出肝脏，通过肾脏、胆管或者肠道彻底排出身体。这种能力在食物中很罕见。

柠檬（和青柠）：能够改善胃酸的生成以及肝脏生成胆汁的能力和效力；含有微量矿物质盐，可以杀死病原体，诸如各种坏菌、霉菌、酵母和真菌，有助于保护肝脏的免疫系统。柠檬和青柠中丰富的钙含量与其本身所含的维生素C结合进入肝脏后帮助恢复污浊、迟缓、脂肪饱和的肝脏的活力，松动并排出脂肪细胞。柠檬和青柠同时净化血液毒性、改善葡萄糖吸收，保护胰腺。

枫糖浆烤孢子甘蓝

原料：

900克孢子甘蓝

2汤勺柠檬汁

3汤勺枫糖浆

1瓣蒜

四分之一茶勺辣椒粉（cayenne）

四分之一茶勺红辣椒粉（paprika）

四分之一茶勺红辣椒片

半茶勺盐

四人量

准备：将烤箱预热至230度。切除孢子甘蓝尾部的茎并将其切成两半。

将柠檬汁、枫糖浆、大蒜、辣椒粉、红辣椒粉、红辣椒片和一半的盐放入搅拌机中搅拌均匀（或可以手工将其搅拌均匀），直至酱料混合均匀。将切好的孢子甘蓝与该酱料在器皿中混合。请留一些酱料在一边。不要跳过保留酱料这一步，之后将烤好的孢子甘蓝再次放入酱料中，让其吸收更多的味道，会使这道菜变得更美味。

将抹上酱料的孢子甘蓝平均地平铺在烤盘上，烤15至20分钟直到开始变成金黄色。如果想要额外的松脆口感，可以将其多烤1分钟后再取出。将烤好的孢子甘蓝与剩余的酱料混合，撒上剩余的盐。立即享用以获得最佳口感。

Maple Roasted Brussels Sprouts

These brussels sprouts are unbelievably appealing. They’re sweet and spicy and tangy and rich with flavor. If spicy is not your preference, feel free to leave out the spices for a sweet and salty treat that will keep everyone coming back for more.

In Liver Rescue, I share how each of these ingredients can support you and your loved ones in healing. Let’s take a look…

Brussels sprouts: An ultimate liver-cleansing food, providing a vast array of chemical compounds and phytonutrients. The sulfur compounds found specifically in brussels sprouts are different from those in any other food in the cruciferous (that is, Brassica) family, as they’re derived from the large mother stalk upon which the little baby brussels sprouts grow. This is some of the most powerful, beneficial sulfur for the liver; it has the ability to loosen hardened prison cells of poisons and inherited troublemaker toxins, because it has a greater reach for toxins that have been in your family line for generations, if not centuries. Once it loosens up the cell prisons, old poisons come out, though they don’t go rogue. Brussels sprouts’ sulfur has an ability unlike any other to cling to each poison and safely escort it out of the liver, whether through the kidneys, bile duct, or intestinal tract, staying bonded all the way until the troublemaker leaves the body. It’s a food rarity.

Lemons (and limes): Improve hydrochloric acid production as well as bile production and potency. Contain micro mineral salts that break down pathogens such as unproductive bacteria, mold, yeast, and fungus to help protect your liver’s immune system. The rich calcium levels in lemons and limes binds to the vitamin C within them, and both of these enter into the liver, where they waken a stagnant, sluggish, fatty liver, helping loosen and disperse fat cells. Lemons and limes clean up dirty blood syndrome, improve glucose absorption, and even protect the pancreas.

Maple Roasted Brussels Sprouts

Ingredients:

2 pounds brussels sprouts

2 tablespoons lemon juice

3 tablespoons maple syrup

1 garlic clove

¼ teaspoon cayenne

¼ teaspoon paprika

¼ teaspoon red pepper flakes

½ teaspoon sea salt, divided

Directions:

Preheat the oven to 450°F.

Prepare the brussels sprouts by removing the stems and slicing vertically into halves. This should yield about 6 cups of halved brussels sprouts.

Place the lemon juice, maple syrup, garlic clove, cayenne, paprika, red pepper flakes, and ¼ teaspoon of the sea salt into the blender and blend until a smooth marinade forms. In a large mixing bowl, toss the brussels sprouts in the marinade.

Spread out the brussels sprouts face down on two baking trays lined with parchment paper. Make sure to save the leftover marinade in the mixing bowl.

Roast the brussels sprouts for 15 to 20 minutes, until they start to turn golden brown. For extra crispiness, broil them for 1 minute before removing them from the oven. Return the roasted brussels sprouts immediately to the mixing bowl and toss them in the leftover marinade. Sprinkle the remaining ¼ teaspoon of sea salt over the top and serve immediately for best results.

Tip:

Don’t skip the step where you reserve the marinade. Tossing the brussels sprouts in the marinade again after roasting causes them to soak up the extra flavor and makes them extra delicious!

Makes 4 servings

愿天下人健康、平安、健康。