Fresh, light and yet filling, these courgettes are simply wonderful. Enjoy them with raw or cooked cauliflower rice. Whichever way you decide to consume the dish, it's sure to be delicious.
This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .
Zucchini: In some ways, they are very similar to cucumbers, as they are also a fruit that is useful for hydrating the liver, allowing it to store micro-pockets of water that it can later release back into the circulation in times of chronic dehydration. Zucchini has a mild cleansing effect on the liver, allowing it to safely expel poisonous pests. They also act soothingly on the walls of the intestinal tract, pushing out pathogens such as bacteria and fungi, allowing better absorption of nutrients that can be sent to the liver. Zucchini contains phytochemicals that reduce gallbladder inflammation.
Garlic: As the liver fights the invasion of pathogens, it needs herbs and foods to help it in this fight. Garlic is one of those foods. The healing, pungent and astringent properties of garlic are pathogens' worst nightmare. Phytochemical compounds from garlic seep through the walls of the intestinal tract into the 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 are like an auxiliary army that helps the immune system take a breather and recharge.
Ingredients:
FOR CAULIFLOWER RICE
- 1 kg. cauliflower florets;
- 1/4 cup of water.
FOR STEAMED VEGETABLES
- 1 medium green zucchini, cut into half moons;
- 1 medium yellow zucchini, cut into half moons;
- 2 cloves of garlic, crushed;
- 1/4 green onion, chopped;
- 1 tsp coarsely ground red pepper;
- 1 tsp pure maple syrup or raw honey;
- 1 tbsp. lemon or lime juice.
Method of preparation:
To make the cauliflower rice, place the cauliflower florets in a food processor and pulse until you have a coarse, rice-like texture.
Place a skillet over medium-high heat. When hot, add the water and then the cauliflower rice. Cover and cook until tender, about 2-3 minutes. Set aside.
In a large ceramic pan or wok with a non-stick coating over moderately high heat, put the zucchini, garlic, onion and red pepper. Cook for 5-6 minutes until the courgettes begin to soften. Add the maple syrup or honey and the lemon juice. Cook until all products are tender and ready to eat.
Serve with cauliflower rice.
