This is a  Medical Medium recipe, with some changes made by Medical Medium Mommy. It is one of my favorite recipes to have while on a cleanse - It is easy to make, tastes great the next day, and leaves me feeling satiated - not a small feat when on a cleanse. To make it fat and oil free, simply omit the sesame seeds and oil (I think both options are equally good).

This stir-fry has so many healing foods that are especially important to eat when on a cleanse.

Cauliflower

Cauliflower helps build a strong immune system and create optimum health. It is high in vitamin C and B-complex and minerals such as boron, calcium, molybdenum, and tryptophan. It is also a good source of high quality protein that is easily assimilated into the body. Cauliflower contains powerful anti-cancer compounds that are beneficial in helping to prevent breast, cervical, ovarian, colon, stomach, and prostate cancers.

Shitake Mushrooms

Shitake mushrooms have been called the “miracle mushroom” due to their powerful immune boosting and cancer fighting properties. They contain all eight of the essential amino acids and vitamins such as B12, A, D, and C. Shiitake Mushrooms also contain interferons which are natural proteins that have strong antiviral effects on the body. If you are dealing with cancer, heart disease, hepatitis, blood and auto-immune disorders - try and bring more shiitake into your life.

Carrots

Carrots provide an easily absorbable source of glucose that’s attached to minerals and vitamins, which helps to rejuvenate the liver, skin, hair and eyes.

Zucchini

Zucchini is a highly alkaline food that is one of the mildest and easiest vegetables to digest. Zucchini is a great source of vitamin A, C, & B-complex as well as minerals such as iron, zinc, potassium, and manganese. It is high in fiber and low in calories which makes it a great weight loss food and helps to reduce constipation and bloating.

Onions

Onions are the richest food source of quercitin which is a potent antioxidant that has been shown to lower cholesterol, blood pressure, and triglycerides. Onions also help prevent the formation of blood clots, asthma, sinus infections, bronchitis, atherosclerosis, and diabetes. They contain powerful anti-cancer properties which have been found to help slow and reverse tumor growth within the body. They are also known to help regrow hair as well as add volume and shine.

Bell Peppers

Bell peppers contain an impressive amount of vitamin C with up to six times as much as oranges. Bell peppers are also packed with vitamin A and beta carotene which can help boost the immune system, improve vision, and help protect the eyes against cataracts. They are also rich in minerals that help prevent blood clot formation and reduce the risk of heart attacks and strokes. Bell peppers are highly beneficial for the brain and can help to strengthen memory and concentration skills as well as reduce brain fog and confusion.

This recipe calls for two ingredients that many people are not familiar with, but it is well worth your time to get to know them.

Coconut aminos is a healthy alternative to soy sauce, which contains glutamate (the same amino acid found in monosodium glutamate - MSG).

Cassava flour comes from the cassava root, and is an excellent gluten-free substitute for wheat flour.

Ingredients for the baked cauliflower:

1 medium-sized head of cauliflower, cut into bite-sized florets
1 1/3 cup cassava flour
1 1/2 cups water, more if needed
1/2 tsp sea salt (optional)

Ingredients for the sauce:

1/2 cup coconut aminos
2 tbsp maple syrup
1 tsp sesame oil (if you want an oil-free meal, skip the oil)
2 tbsp lime juice
1/2 tsp red pepper flakes
1 tbsp tomato paste
3 garlic cloves, finely grated
1 tbsp grated ginger
2 tbsp arrowroot flour
1/2 cup orange juice

Ingredients for stir fry:

1 package of shiitake mushrooms, sliced

1 large carrot cut on a diagonal

1 small sliced red onion

1 medium sized zucchini cut lengthwise and then sliced into half moons

1 red bell pepper sliced into strips

2 tsp sesame seeds and chopped green onions for garnish

Directions:

1. Preheat oven to 220 C

Line a large baking sheet with parchment paper.
In a large bowl, whisk together the cassava flour, water and sea salt (if using). The batter should be thick enough to coat the cauliflower. If it’s too thick, add a few tablespoons of water.

2. Add the cauliflower to the bowl and toss until well coated. Using a fork, transfer the battered cauliflower to the baking sheet, shaking off the excess batter. Be sure to leave some space between each piece.

3. Place in the oven for 20-25 minutes, until crisp. Turn off the oven, flip the cauliflower pieces and return the tray to the warm oven for another 5-10 min.

4. To make the sauce, add all the ingredients to a blender and blend till smooth. Put aside till needed

5. For the stir-fry, place a large ceramic skillet on a high heat. Add the sliced mushrooms, and as soon as they begin to stick to the pan, deglaze with a bit of coconut aminos or water. As soon as they begin to soften, add the sliced carrots and lower the heat. Saute for 3-5 minutes (you want all the vegetables to remain half-cooked and crunchy. Add the rest of the stir-fry vegetables, saute 1-3 minutes, and then add sauce. Mix thoroughly, and continue to stir until the sauce thickens (approximately 5 minutes).

6. Remove from heat, add the baked cauliflower, garnish with sesame seeds and green onions. Serve immediately.

If you are preparing this dish ahead of time, do steps 1-5, reheat stir-fry, then add the cauliflower and garnish right before serving.