In March of 2014 I studied Chinese Nutrition, which was wonderful. Taught by Heidi Most–a must have professor for any student at Maryland University of Integrative Health.
I already had a strong background in Chinese Nutrition and Chinese Theory, but the class brought forward all the missing pieces. I had read Paul Pitchford’s book, Healing with Whole Foods, many years before and employed much of his guidance then, though, after taking Heidi’s class, my tool box gained in depth and breadth.
At the time, I was diagnosed with Hashimoto’s Hypothyroidism (hidden for a decades) and MFHTR issues, so I made significant changes to my diet. I had already been doing much of what I’m about to share, though I felt validated and supported, with credible lab work to back up why I had been feeling so off. Like my inner knowing and listening to my body wasn’t enough!
In the midst of the class, I was experiencing horrible hot flashes and insomnia beyond what I could handle, with hardly any help from the doctor I was seeing. I was desperate, frustrated, exhausted, and expressive–OOPS! especially in class.
Anyway, with help I finally managed to instill an arsenal of foods ideal for addressing Hypothyroidism, borderline blood sugar, MTHFR which predisposes one to heart disease, Atherosclerosis, Diabetes I (my mother died at 49 from a combination of all three), and Alzheimer’s.
The main way I take care of myself is eating whole food – UPDATE 2020 – plus balancing via whole foods, nutritional supplementation and bio-identical hormones. Thank goodness for the physician care at Integrative Health Practices!
The biggest and most enjoyable aspect of cooking is eating, and as always sharing with others.
The dressing is a mixture of organic plain yogurt (kefir is also a good choice!). I really need to make my own yogurt, but I haven’t graduated to that yet. I start with two to four heaping tablespoons of yogurt, half teaspoon of mustard, one teaspoon honey (I’ve stopped using all other sweeteners), one teaspoon apple cider vinegar (or balsamic), black sesame seeds for color accent, plus they’re exceptionally good for the kidneys, and soften the bowel (good for the thyroid if needed).
The dressing added with the other salad ingredient flavors makes a super nourishing warming salad for the winter, while at the same time cooling internally for those who need cooling off, i.e., heat conditions. Spinach has a cooling thermal nature and is smooth in texture, good for the colon and hot flashes, while walnuts and vinegar are warming.
Throughout the winter, I also drink a great deal of hot cocoa and green tea. For the cocoa I use Organic Rapunzel Cocoa powder, with ZERO sugars. I follow the directions on the container. I use almond milk with ZERO sugar (a must for blood sugar control), or coconut milk and add a teaspoon or tablespoon of honey depending on how much I am making.
Then I add a tablespoon of coconut oil (good for so many things), plus a teaspoon of mint typically used for baking. It’s delicious, nutritious and oh so warming–and it’s good for your heart!
Who knew hot chocolate could graduate to such beneficial heights!
Disclaimer: Everything shared here on this blog is my own experience, not a licensed recommendation.