羽衣甘蓝绿酱（无油脂无乳制品） Kale Pesto（Oil-free/Dairy-free)
原创 蜂鸟健康TheHummingBird 2022-05-31 原文
羽衣甘蓝绿酱{不含乳制品/无油脂}
如果觉得在饮食中摄取足够的生绿叶蔬菜很困难，那么这道美味的绿酱是一种很好的摄入，可以与生蔬菜一起享用，诸如番茄黄瓜，或与烤红薯一起作为蘸酱尝试，这个食谱的脂肪比传统绿酱低很多，使其成为肝脏和整体健康的更好选择。
如果听说生羽衣甘蓝对甲状腺健康有害，要知道这并不是正确的信息。生羽衣甘蓝对甲状腺高度有益。羽衣甘蓝富含特定的生物碱，可以抵御导致甲状腺问题的EB病毒。其所含的植物化学物可以进入甲状腺，杀死早期占据腺体在其中发展的EB病毒。
欧芹可以去除高含量的铜和铝，有毒重金属会喂养EB病毒，进而导致皮肤问题。欧芹还可以滋养和恢复甲状腺来促进甲状腺激素 T3 的生成。
罗勒的抗病毒能力部分来自植物化学化合物，这些化合物可以进入甲状腺并减缓EB病毒的发展。罗勒有助于减少结节、囊肿和肿瘤，并含有抗癌化合物以帮助预防甲状腺癌症。
无油羽衣甘蓝绿酱
原料（以下1杯为250毫升）：
2杯羽衣甘蓝，去除茎干并切碎
1杯欧芹
1杯罗勒
2瓣大蒜切碎
1/3杯核桃（或半个到一个牛油果）
2汤匙柠檬汁
1/2茶匙盐（根据口味调节量）
1/2茶匙新鲜黑胡椒粉
3-5汤匙水
可以与以下一起享用：
1/2根黄瓜，切成楔形
1个红甜椒，切成楔形
1颗长叶生菜
1个大番茄切片
制作：
将羽衣甘蓝、欧芹、罗勒、大蒜、核桃、柠檬汁、盐和胡椒粉加入食品搅拌机中，搅拌至厚实的绿酱质地。在搅拌同时，加入水直至获得所需的稠度。品尝并调整调味料。
食用时，将黄瓜块、甜椒、长叶生菜叶和番茄片与绿酱一起享用。
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KALE PESTO {DAIRY-FREE & OIL-FREE}
If you struggle to get enough raw leafy greens into your diet every day, this delicious pesto recipe is a great way to sneak more in. Enjoy it with vegetable crudités, served with tomato-cucumber skewers, or try it with the baked Sweet Potato Fries or Zucchini Tater Tots on the blog. This recipe is much lower in fat than traditional pesto, making it a much better choice for your liver and overall health.
If you’ve heard that raw kale is bad for thyroid health, it’s vitally important to know this is incorrect. Raw kale is actually beneficial for the thyroid. Kale is high in specific alkaloids that protect against viruses such as EBV. Its phytochemicals can enter the thyroid, killing off pockets of EBV that start to develop there during the virus’s early stages of occupying the gland.
Parsley removes high levels of copper and aluminum, which feed EBV and in turn cause skin problems. Parsley also bolsters production of the thyroid hormone T3 by helping to feed and restore the thyroid.
Basil’s antiviral abilities come in part from phytochemical compounds that can enter into the thyroid and slow down EBV cells’ drilling action. Basil helps reduce nodules, cysts, and tumors, and holds anticancer compounds to help prevent thyroid cancer.
Oil-Free Kale Pesto
Ingredients:
2 cups kale, stems removed and roughly chopped
1 cup parsley
1 cup basil
2 cloves of garlic, roughly chopped
1/3 cup walnuts (or 1/2-1 avocado)
2 tbsp lemon juice
1/2 tsp sea salt, more if needed
1/2 tsp freshly cracked black pepper
3-5 tbsp water
Served with:
1/2 English cucumber, cut into wedges
1 red bell pepper, cut into wedges
1 small romaine lettuce, separated into leaves
1 large tomato, sliced
Directions:
To make the pesto, combine the kale, parsley, basil, garlic, walnuts, lemon juice, sea salt and pepper in a food processor or blender and blend until you get a chunky pesto. While the motor is running, pour the water into the food processor until you reach the desired consistency. Taste and adjust seasoning.
To serve, arrange cucumber wedges, bell pepper, romaine lettuce leaves and tomato slices on a platter with the pesto.
