#overactivethyroid

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Natural Supplements for Overactive Thyroid, Hyperthyroidism Remedies

Naturogain presents Thyronil capsules for hyperthyroidism. Due to the overactive thyroid gland, people experience weight loss, weak eyesight, quick heart rate, hair loss, etc. So, to stop hyperthyroidism, you should try herbal remedies like Thyronil capsules. Use of natural supplements for the overactive thyroid provides side-effect free thyroid treatment.

Know more about Thyronil on: https://www.naturogain.com/herbal-remedies-for-overactive-thyroid-gland/

Summer Slaw with Black Quinoa and Radishes

Over-active thyroid, hyperthyroidism.

Summer is heating up and it’s important to look around at the ingredients that are available at this time of year and cook with them. In Scotland we’re lucky enough to have our own kitchen garden and pick vegetables whenever they’re ready - nothing could be more seasonal!

This recipe is brilliant for those with hyperthyroidism in the summer. The cabbage gives us some goitrogens to remind our thyroid that it can’t just sit back and laze away forever. I added some black quinoa to this recipe which is so yummy, it has a lovely nutty flavour and you can really smell it when its cooking - it also provides a bit of bulk to the recipe as its important to keep something for your body to digest. Lots of herbs and lemon keep your body cool in the summer. I make this for a light supper and it really keeps you satisfied!

Serves 2

¼ large cabbage, you can use any cabbage - white, red, savoy, slice it thinly either with a knife or in a magimix

5 carrots, finely sliced or grated

6 whole red radishes, finely sliced. I finely slice the leaves and add them in too

150g black quinoa

small bunch of chives (can add the flower if you have them) finely chopped

1 tbsp flat-leaf parsley, finely chopped

1 tbsp sun-dried tomatoes, roughly chopped

1 lemon, squeezed

2 tbsp extra-virgin olive oil

1 tsp sea salt

freshly ground black pepper

a couple of pinches of sumac powder

Put the quinoa in a saucepan and cover with water and bring to the boil, simmer on a medium heat until it has puffed up and is fully cooked. Drain and put in a large mixing bowl.

Add the sliced cabbage, carrots, radishes, radish leaves, herbs and sun-dried tomatoes.

Chilled Cucumber and Mint Soup

Hyperthyroidism, over-active thyroid

As the summer starts to show itself, it is welcomed by everyone apart from those suffering from hyperthyroidism. If you’ve found yourself peeling off clothes in the deep mid-winter the summer looms scarily on the horizon as your body temperature continues to soar. I am big fan of cold soups which are cooling to the body, cucumbers are also very cooling so double whammy! Its very easy to prepare, all you need is a food processor.

Serves 2

1 large cucumber, cut into rough chunks

1 handful mint leaves

1/2 handful dill

300g yoghurt

1 tbsp white wine vinegar

a good pinch of Himalayan sea salt

Freshly cracked black pepper to taste

Extra virgin olive oil

Place the cucumber, mint, dill (save a few nice pieces for garnishing) and yoghurt together in a food processor and blend until smooth.

Add the salt, pepper and vinegar and blend again. Taste and adjust seasoning adding some more vinegar if it needs an extra kick!

Roast Carrot, Black Lentil & Orange Salad with Yoghurt Dressing

Hyperthyroidism. Over-active thyroid

Slow that thyroid down!!! When you suffer from thyroid disease, especially if your hyperthyroidism is caused by Graves Disease, you will have stages of activity and stages of inactivity. You need to be watchful of what is going on with your thyroid, if it’s lying low or if it has started to get over-active again. Weight-loss, goggly eyes and a swollen goitre are all signs that your T-3 and T-4 levels are creeping up again and you need to slow that thyroid activity down. Lentils and root vegetables are a great for this as they are slow energy releasing.

This recipe is adapted from one my very clever sister @rosesroots_recipes came up with. Delicious and super healthy, like her style.

Serves 2

100g black lentils (whole urad dal)

1/4 butternut squash

1 orange, peeled and sliced widthways

1 handful of mixed baby leaf lettuce (beetroot leaves, lambs lettuce, baby spinach, mizuna, rocket)

1 tbsp fresh parsley

1/4 lemon, juiced

1 tsp honey

himalayan pink salt and freshly cracked black pepper

Dressing:

50g whole-fat yoghurt (never use low-fat yoghurt)

1 tbsp finely chopped mint

1 tsp cumin powder

1/4 cucumber, grated

pinch of salt

If you have time soak the lentils for a couple of hours, this will make them cook more quickly. Drain and cover with fresh cold water and cook on a medium heat until they are cooked through. Drain and cool by running under cold water.

Cut the butternut squash into long fingers, toss with olive oil, salt and pepper and roast in the oven at 180C for around 25 minutes or until they are soft and a little charred on the outside. You can leave the skins on.

Make the yoghurt dressing: mix all the ingredients together, taste and adjust seasoning. It should hold a lot of flavour.

Mix the lemon juice and honey with the salt and pepper.

Toss the cooled lentils with the butternut squash, add the parsley and other lettuce leaves. Dress with the lemon juice and honey. Add the orange slices.