纯素“拉面”

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/6130.html

这个食谱适合所有拉面爱好者！许多人从小就吃着一碗又一碗的拉面，通常是一包方便面和小袋调味料，不幸的是，这些拉面充满了味精。现在，您可以通过这个新鲜、干净、美味的蔬菜拉面食谱在您的康复之路上尽情享受拉面怀旧之情！使用小米拉面，这个食谱是无麸质、无脂肪和无乳制品。文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/6130.html

大蒜具有强大的抗病原体特性，有助于免疫系统。

生姜还可以去除肝脏内的脂肪细胞，使脂肪释放出来并通过胆汁和消化道排出，有时通过胆囊排出

萝卜含有多种化合物，可作为肝脏的消毒剂，帮助阻止病原体感染并增强免疫系统。

大西洋海洋蔬菜含有重要的矿物盐，有助于排出体内毒素。

原料：

• 2英寸姜，切片
• 10 个完整的蒜瓣，用刀压碎
• 1杯切碎的洋葱
• 1个韭葱，大致切碎
• 6杯水
• 2 片海带叶（约 0.5 盎司）
• 10个干香菇
• 1/3杯椰子酱油（可选，但如果省略，您可能需要使用额外的海盐）
• 1茶匙椰子糖   可加入更多
• 1/2茶匙海盐，可加入更多

配菜：

• 2-3 份（约 4.9 盎司）小米或糙米拉面
• 1/2杯切碎的葱
• 4个紫菜方块
• 2-3 根西兰花茎
• 1/3 杯子 切成薄片的普通萝卜或白萝卜
• 1/2茶匙辣椒粉或红辣椒片（可选）

做法：

在一个大锅里，加入生姜、大蒜、葱和韭葱，用中火炒 2-3 分钟，直到葱和变软，如果需要可以加一点水以防粘连。

在锅中加入水、海带、香菇和可选的椰子酱油，煮沸。在汤开始沸腾之前取出海带并丢弃。

等水开，调小火，盖上锅盖，炖至少3小时。

将汤滤入干净的碗或锅中。保留香菇，但丢弃其余的。用椰子糖和海盐调味。如果您选择不使用椰子酱油，您可能需要添加更多成分要求的海盐。

将香菇切片，放在一边用作碗的浇头。

根据包装说明将面条放入单独的锅中煮沸并放在一边。

将西兰花蒸 3-4 分钟，直到变软但仍然酥脆。放一会。

把面条和汤盛在碗里。在上面放上蘑菇、西兰花、葱、萝卜和辣椒粉（如果使用）。立即享用。

This recipe is for all the ramen noodle lovers out there! Many people have grown up eating bowl after bowl of ramen noodles, usually from a packet with instant noodles and sachets of seasoning that are unfortunately riddled with MSG. Now you can indulge your ramen nostalgia while on your healing path with this fresh, clean, and tasty vegetable ramen recipe! Using millet ramen noodles, this recipe is gluten-free, fat-free, and dairy-free.

Garlic has powerful anti-pathogenic properties and helps the immune system.

Ginger also dislodges fat cells inside the liver, allowing that fat to break free and exit through the bile and digestive tract, sometimes by way of the gallbladder.

Radishes have a compilation of chemical compounds, that act as disinfectants to the liver, helping stop pathogen infection and boosting the immune system.

Atlantic sea vegetables contain important mineral salts and help drive out poisons from the body.

Veggie Ramen

Ingredients:

• 2-inch piece of ginger, sliced
• 10 whole garlic cloves, crushed with the side of the knife
• 1 cup chopped green onions
• 1 leek, roughly chopped
• 6 cups water
• 2 kombu leaves (about 0.5 oz)
• 10 dried shiitake mushrooms
• 1/3 cup coconut aminos (optional, but you may want to use additional sea salt if omitting)
• 1 teaspoon coconut sugar, more to taste
• 1/2 teaspoon sea salt, more to taste

Toppings:

• 2-3 servings (about 4.9 oz) millet or brown rice ramen noodles
• 1/2 cup finely chopped spring onions
• 4 nori squares
• 2-3 broccolini stalks
• 1/3 cup thinly sliced regular or daikon radish
• 1/2 tsp chilli powder or red pepper flakes (optional)

Directions:

In a large pot, add ginger, garlic, green onions, and leek, and sauté it over medium heat for 2-3 minutes, until the spring onion and leeks are soft, adding a bit of water if needed to prevent sticking.

Add water, kombu, shiitake mushrooms, and optional coconut aminos to the pot and bring it to a boil. Remove the kombu just before the broth starts boiling and discard.

Once the broth has reached boiling point, reduce the heat, cover the pot, and simmer it for at least 3 hours.

Strain the broth into a clean bowl or pot. Keep the shiitake mushrooms but discard the rest. Season the broth with coconut sugar and sea salt to taste.. If you chose not to use the coconut aminos, you might want to add more sea salt that the ingredients call for.

Slice the shiitake mushrooms and set aside to use as a topping for the bowl.

Boil the noodles according to the packet instructions in a separate pot and set aside.

Steam the broccolini for 3-4 minutes until tender but still crisp. Set aside.

Divide the noodles and broth between two bowls. Top it with mushrooms, broccolini, spring onions, radishes, and chili powder (if using). Enjoy immediately.