TURKEY & VEGETABLE STIR-FRY

Source: liverfoundation.org

PRESENTATION

Second course based on turkey, mixed vegetables (peppers, broccoli, peas), soy sauce and rice

INGREDIENTS:

8 oz ground turkey (98% lean)
2 cup mixed vegetables (bell peppers, broccoli, snap peas. Can use frozen)
2 tbsp low-sodium soy sauce
1 cup brown rice

INSTRUCTIONS:

In a small pot, bring water to a boil. Add brown rice and cook until soft (about 40 minutes).
In medium saucepan, cook ground turkey in a pan until browned. Add mixed vegetables to pan and stir until tender-crisp. Stir in low-sodium soy sauce and cook for 2 minutes.
Allow to sit for about 5 minutes, then serve over cooked brown rice.

ALLERGENS:

Broccoli: Possible individual intolerance

Peppers: Possible individual intolerance or cross-reactivity in cases of grass allergy

Peas: Possible cross-reaction in cases of pellitory allergy. Peas should be avoided if you have favism.

Rice: (Very common allergy in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in cases of grass sensitivity.

Soy: Listed as an allergen in EU Regulation 1169/2011, which can also cause cross-reaction in cases of grass, birch, and pellitory allergy.

NOTE

Prepare and handle under strict hygienic conditions.

The ingredients in this dish provide the following benefits:

Broccoli: Rich in minerals, vitamins C, B1, B2, and carotenoids, which support the immune system and protect the cardiovascular system.

Recommended for chronic constipation due to its high vegetable fiber content.

This vegetable provides folic acid, which is linked to the production of serotonin and therefore promotes a good mood and combats depression.

Pepper: Rich in vitamin C and carotenoids, the antioxidant par excellence that fights free radicals and supports the immune system, and minerals; also suitable for kidney patients, vitamins, and antioxidants that protect the cardiovascular system. Helps liver function due to its vitamins, minerals, and antioxidants. It provides folic acid, which is linked to the production of serotonin and therefore promotes a good mood and combats depression.

Peas: Rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, they provide minerals, vitamins, and antioxidants that protect the cardiovascular system; also recommended for kidney patients. They are beneficial for liver function due to their supply of vitamins, minerals, and antioxidants. Especially when eaten with the skin, they provide folic acid, which is linked to serotonin production and therefore promotes a good mood and combats depression.

Rice: Due to its modest protein content, it is suitable for kidney patients and phenylketonurics. As an anti-uric food, it is recommended for gout and hyperuricemia.

It stimulates serotonin synthesis, which combats depression and promotes a good mood.

Soy: Provides flavonoids (vitamin P), antioxidants that enhance the effect of vitamin C, supporting the immune system and combating cardiovascular risk. It is also recommended for kidney patients and supports liver function due to its vitamins, minerals, and antioxidants. Especially when consumed whole, it provides folic acid, which is linked to serotonin production and therefore promotes a good mood and helps combat depression.

Turkey: Lean white meats provide selenium, which supports the immune system, and are free of saturated fats, which do not compromise liver and circulatory function.

SAFETY / INTENDED USE

Also suitable for those suffering from: