Lately I have been trying to naturally heal my underactive thyroid, food has played a major part in this and I have been experimenting with foods that have not typically made their way into my kitchen. Working in with my nutritionist she recommended upping my kelp, nori, dulse, kombu etc to boost iodine and therefore (fingers crossed) get to my thyroid. The thyroid gland helps regulate your metabolism and the amount of calcium in your body. It does this (as I understand) by putting out hormones containing iodine. An insufficient amount of iodine in your diet can cause hypothyroidism (underactive thyroid like meeee). Kelp, nori, kombu, dulse, wakame are all types of seaweed that provide a rich and natural source of iodine.
This recipe was a hit so really wanted to share it is completely gluten free, dairy free and you can make substitutions where you like. I have only tried 2 different types/brands of kelp noodles of yet but both have been delicious so please don’t be put off if you think they will be super smelly. They are a little more on the costly side but I think they are so incredibly worth it!
1 pack of kelp noodles
1 cup red cabbage chopped
1 cup wombok chopped
1 carrott peeled (using sharp peeler peel ribbons of whole carrot)
1 zuchini peel same as carrot
1 stalk spring onion
1/2 cup mint chopped
1 cup coriander chopped
1/2 cup cashews chopped
1/4 cup apple cider vinegar
1/2 cup unhulled tahini
1 tbs honey
2 tbsp tamari or coconut aminos (I prefer to use coconut aminos avoiding the soy especially if you are like me and trying to boost that thyroid function)
2 garlic cloves crushed
1 tbsp ginger grated
1/4 cup olive oil (optional)
2-3 tbs lime juice
Soak kelp noodles in a bowl of water. Each pack is different both of mine have been 10/15 mins
Prepare raw ingredients
Blend dressing ingredients until smooth (you can quickly fry off garlic and ginger if you prefer the cooked flavour)
In a separate bowl pour 1 tbsp sesame oil over noodles and mix so all noodles are covered
Mix noodles in with raw ingredients. Pour dressing over and massage through to cover entire plate.
Serve with lime wedges and sprinkle with white sesame seeds to finish!