Zucchini Fries

These crispy baked zucchini fries are the perfect healthy and delicious way to conquer a fried food craving! Coated in chickpea breadcrumbs and spices, these fries have that crunch factor that will both satisfy you and keep you coming back for more!

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.

Zucchini is a fruit that’s helpful for liver hydration. It 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 also a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Zucchini Fries

Ingredients:

• 1 medium-sized zucchini, cut into fries
• 3/4 cup chickpea breadcrumbs
• 1 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 2 1/2 tbsp ground golden flaxseeds
• 1/2 cup unsweetened almond milk

Ketchup

• 6 oz tomato paste
• 1/3 cup apple juice
• 2 tbsp lemon juice
• 2 tsp raw honey
• 1/4 tsp dried onion powder
• 1/4 tsp garlic powder 
• 1/4 tsp dried oregano
• pinch cayenne pepper or chili flakes (optional)
• sea salt to taste (optional)

Directions:

Preheat oven to 400F. Line a large baking tray with parchment paper.

Combine the chickpea breadcrumbs, dried oregano, paprika, garlic powder and sea salt in a small bowl and mix until combined. Set aside.

In another bowl, make the flax egg by combing the ground flaxseeds and unsweetened almond milk. Whisk until uniform. Set aside for at least 5 minutes to thicken.

Dip the zucchini first into the flax egg and then into the breadcrumb mixture, coating it evenly. Place on the baking sheet and repeat with the rest of the zucchini pieces. Place in the oven and bake for 20-25 minutes, until golden and crispy. Serve immediately.

Serves: 2

Learn more about how to restore your liver in the New York Times Best-Selling book Liver Rescue

This item posted: 21-Jun-2019

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