烤蔬菜意面（无麸质）Roasted Vegetable Pasta

原创 Anjani 蜂鸟健康TheHummingBird 2020-11-03原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3887.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/3887.html

以上视频感谢PrettyS翻译加中文字幕，更多带中文字幕的安东尼威廉视频信息，请在b站（bilibili）搜索PrettyS_Up。

这道色彩缤纷的无麸质意面配上烤嫩的蔬菜，并与番茄酱混合在一起，口味湿润且充满风味。这是一道很棒的与家人朋友共享的菜肴。上菜前也可以添加一点点橄榄油再享用。

番茄有许多关键的微量营养素、植物化学物、维生素和矿物质，能支持肝脏的多种功能。茄红素是肝脏最喜爱的营养元素，因为肝脏需要它保护自身免受细胞损伤，而且茄红素可以帮助肝脏安全、顺畅、高效地进行红细胞排毒。番茄中的果酸有助于保持胆囊健康，帮助清除胆囊中的毒素，甚至减少胆结石的大小。如果因为对茄科植物的恐惧症而避免吃番茄，那将错过帮助维持肝脏健康并预防疾病的超级食物番茄。

洋葱含有抗菌硫化合物，可以去除肝脏中的病原体；同时洋葱还能帮助肝脏消毒，避免肝脏发炎，改善肝脏温控机制，使其能够正常加热和冷却。

大蒜是世界上最古老的药物之一，一种令人难以置信的强效香料，可以抵御各种疾病，含有惊人的高水平维生素和矿物质，包括维生素C、B6以及硒、钙、铜和铁等矿物质。大蒜还含有非常强的抗生素、抗真菌、抗癌和抗病毒特性。

烤蔬菜“意面”

原料（以下1杯为250毫升）：

3杯小番茄

1杯切碎的红洋葱

1杯切丁的西葫芦

1杯切丁胡萝卜

1杯切丁的芦笋

10个蒜瓣去皮

半茶匙柠檬汁

半茶匙盐

1/4茶匙红辣椒片（可选项）

无麸质意面（请选择米、藜麦、豆类或扁豆制成的无麸质意面，避免含有玉米的品种）

4杯芝麻菜（可选项）

如有需要，可使用盐、大西洋红皮藻和/或黑胡椒调味

制作：

将烤箱预热至204度。将番茄、红洋葱、西葫芦、胡萝卜、芦笋和大蒜放在两个烤盘上烤15至20分钟直至变软。

将4个烤好的蒜瓣放入搅拌机中加入1杯烤番茄、柠檬汁、盐和可选项红辣椒片，将其混合直到形成平滑的番茄酱。

根据包装上的说明准备无麸质意大利面。沥干面后放入碗中，加入足量的番茄酱。

加入剩余的烤番茄、红洋葱、西葫芦、芦笋和蒜瓣，轻柔混合，如需要，可以在一层芝麻菜上放上准备好的无麸质意大利面，并根据所需加入额外的盐、大西洋红皮藻和/或黑胡椒调味。

2至4人份

如果喜欢在意面中有丰盛的番茄酱，可以尝试以下配方：

西红柿酱：

4个切切碎的西红柿

1个切碎黄洋葱

4个切碎的蒜瓣

2汤匙番茄酱

半茶匙盐

半茶匙干罗勒

1/8茶匙咖喱粉

番茄酱的制作：

将上述成分在锅中用高温加热，时不时搅拌2到3分钟直到西红柿软化出汁。减少火力文火炖15至20分钟，并持续搅拌。用手持搅拌器将该混合物打碎形成粘稠西红柿酱，该种番茄酱非常方便冷冻保存，随时可以享用。如果使用购买的番茄酱，请确保不含柠檬酸。

Roasted Veggie Pasta

This colorful pasta dish is loaded with tender roasted vegetables and tossed together in a light tomato sauce that leaves everything moist and flavorful. It’s a great dish to serve when gathered around the table with friends and family, even those who may not eat the same way. If you’re serving others, feel free to add a small dash of olive oil to their individual dishes just prior to serving, and they’ll never miss a thing!

Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size. If you’re avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you’re missing out on keeping your liver healthy and preventing disease.

Onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver. Onions have a disinfecting quality for the liver, keeping it from becoming inflamed. They also improve the temperature control or “thermostat” of the liver so it can heat and cool itself properly.

Garlic is one of the world’s oldest medicines and is an incredibly potent spice that can ward off a variety of illnesses and diseases. It has amazingly high levels of vitamins and minerals including vitamin C and B-6 and minerals such as selenium, calcium, copper, and iron. Garlic also contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties.

Roasted Veggie Pasta

Ingredients:

3 cups cherry or grape tomatoes

1 cup sliced red onion

1 cup diced zucchini

1 cup diced carrot

1 cup diced asparagus

10 garlic cloves, skin on

½ teaspoon lemon juice

¼ teaspoon sea salt

¼ teaspoon red pepper flakes (optional)

12 ounces gluten-free pasta (see Tips)

4 cups arugula (optional)

Additional sea salt, dulse, and/or black pepper to taste

Directions:

Preheat the oven to 400°F. Spread out the tomatoes, red onion, zucchini, carrot, asparagus, and garlic on two baking trays lined with parchment paper and roast the vegetables for 15 to 20 minutes until tender.

Peel all the roasted garlic cloves (being careful not to burn your fingers) and place 4 of them in the blender along with 1 cup of the roasted tomatoes, the lemon juice, sea salt, and the optional red pepper flakes. Blend the ingredients until a light, smooth tomato sauce forms.

Prepare 12 ounces of gluten-free pasta according to the directions on the packaging. Drain the pasta and transfer to a mixing bowl. Toss the pasta in the tomato sauce. There should be just enough sauce to lightly coat the noodles.

Add the remaining roasted tomatoes, red onion, zucchini, asparagus, and garlic cloves. Toss gently to combine. Serve the pasta over a bed of arugula if desired, and add an optional extra sprinkle of sea salt, dulse, and/or black pepper to taste.

Makes 2 to 4 servings

Tips:

Look for a gluten-free pasta made from rice, quinoa, beans, or lentils. Try to avoid the varieties that contain corn.

While this pasta is lightly tossed in a small amount of tomato sauce for flavor, if you want a hearty portion of tomato sauce on top of your pasta, try pairing this recipe with the tomato sauce recipe used in the Ratatouille recipe on page 400 of Liver Rescue.

愿天下人健康、平安、健康。