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.
This delicious recipe is one of over 75 recipes in the new book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.
Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver- purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also 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: Since the liver deals with an onslaught of pathogens, it needs herbs and foods that help it fight its cause. Garlic is one such herbal food. The medicinal, pungent, astringent quality of garlic is a pathogen’s worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into blood vessels that lead up through the hepatic portal vein into the liver. The liver’s immune system welcomes these compounds because it knows they’re like a relief army coming in so the immune system can find reprieve and retreat to build up its forces. These phytochemical compounds are like throwing sand in someone’s eyes; they literally hit a variety of pathogens inside the liver, forcing them to back down and even killing off some of them. If you’re sensitive to garlic, try onions; they have similar qualities. If you’re not sensitive to garlic, don’t be afraid to bring it in when you feel like it.
Zucchini and Summer Squash Stir-Fry Over Cauliflower Rice
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.
Find over 75 more delicious, healing recipes in Cleanse to Heal for you and your family.
This item posted: 14-Aug-2021
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