VEGETARIAN CARROT, ZUCCHINI AND POTATO MEATBALLS

These vegetarian meatballs can be topped in so many different ways that you can make them a regular choice for lunch or dinner without getting tired of them. You can try them on a salad, with steamed vegetables, with salsa, in a leaf of lettuce or cabbage, dipped in the natural ketchup according to the recipe from the book "Cleanse for Health" or in any other way.

Carrots: very quickly load the liver with glucose, which is associated with minerals and vitamins. When carrots are eaten raw, they are higher in antiseptic, phytochemical compounds that suppress the growth of unfriendly microorganisms.

Zucchini: soothes the walls of the intestinal tract, pushes out pathogens such as bacteria and fungi, allowing better absorption of nutrients that can be sent to the liver. Zucchini is a good gallbladder food because it contains phytochemicals that actually reduce gallbladder inflammation.

Potatoes: are rich in amino acids that inhibit the growth of viruses. Potatoes are high in glucose, which provides nutrients for the liver, as it is what the liver relies on to keep itself strong. Potatoes maintain the stable state of the liver, thus providing us with good health.

Ingredients:

• 2 potatoes
• 2 carrots
• 1 zucchini
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp paprika
  

Method of preparation:

Pour 300 ml. water in a medium saucepan, bring to a boil and place a steamer basket. Place the potatoes and carrots in the basket, cover with the pot lid and steam for 15 to 20 minutes until tender. Remove from heat and cool completely.

Preheat the oven to 180°C. Line a tray with baking paper.

Grate the zucchini and squeeze out the juice using cheesecloth or a nut milk squeezer bag to keep them dry. Make sure the zucchini is as dry as possible, otherwise the meatballs will take longer to cook in the oven. Place the strained shredded zucchini in a large bowl. Grate the potatoes and carrots and add them to the bowl with the zucchini. Add the garlic powder, onion powder, dried oregano , and paprika and stir until combined.

Form the mixture into about 8 meatballs and place them on the baking paper. Bake in the preheated oven for 45 to 60 minutes until brown and crispy, turning halfway through. Let the meatballs cool for 10-15 minutes before eating.

Portion for 8 meatballs.