Samples provided for review. This post is not intended as medical advice; always consult with your doctor.
Managing health problems can be completely overwhelming – not only is it costly, but trying to find a doctor who meets your needs and communicates what you need to know to manage your conditions can be absolutely exhausting.
Fortunately, Robert Rose publishers has new tools for your toolkit. Though their books span a variety of topics in health and cooking, their strong suit is cookbooks and health guides designed for conditions that have few resources available to a layman, like thyroid diseases and leaky gut syndrome.
Reading through the books, I found that they offered good introductions for people newly diagnosed, along with practical advice, meal plans, and recipes specifically for your health needs. The thyroid book offered recipes rich in B vitamins, selenium, and probiotics, while minimizing gluten – all vital nutritional shifts for people with hypothyroidism.
Gingery Chicken and Wild Rice Soup
Makes 6 main-course servings
1 whole chicken (about 3 lbs/1.5 kg), cut into pieces 1
1 onion, coarsely chopped 1
2 carrots, peeled and diced 2
2 stalks celery, diced 2
4 sprigs parsley 4
1 clove garlic 1
1 bay leaf 1
1⁄2 tsp salt 2 mL
1⁄2 tsp cracked black peppercorns 2 mL
12 cups water 3 L
1 tbsp olive oil 15 mL
2 large leeks, white part only, cleaned and sliced 2
2 cloves garlic, minced 2
2 tbsp minced gingerroot 30 mL
1 cup brown and wild rice mixture, rinsed and drained 250 mL
1. In a stockpot, combine chicken, onion, carrots, celery, parsley, whole garlic, bay leaf, salt, peppercorns and water. Bring to a boil over high heat. Using a slotted spoon, skim off foam. Reduce heat to medium-low and simmer, uncovered, until chicken is falling off the bone, about 11⁄2 hours. Drain, reserving chicken and liquid separately. Let cool. Cut the chicken into bite-size pieces, discarding skin and bones. Skim off fat from the stock (see Tip, left).
2. Measure 2 cups (500 mL) of chicken and set aside in the refrigerator. (Refrigerate remainder for other uses, see Tip, left.) In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add leeks and cook, stirring, until softened, about 5 minutes. Add minced garlic and ginger and cook, stirring, for 1 minute. Add rice and toss to coat. Add reserved stock and bring to a boil. Reduce heat and simmer, uncovered, until rice is quite tender, about 1 hour. Add reserved chicken. Cover and simmer until chicken is heated through, about 15 minutes.
While I wouldn’t recommend using these books as your sole point of reference – the thyroid book recommended soy in a few recipes, for example, which some think interferes with thyroid function – I think they’re straightforward starting points for what can be a lengthy, difficult, and confusing process. Your health is always worth it. Here’s to investing in yourself!
Bob’s Red Mill Everyday Gluten-Free Cookbook: 281 Delicious Whole-Grain Recipes by Camilla Saulsbury
The Complete Leaky Gut Health & Diet Guide: Improve Everything from Autoimmune Conditions to Eczema by Healing Your Gut by Dr Makoto Trotter & Doug Cook
The Complete Thyroid Health & Diet Guide: Understanding and Managing Thyroid Disease by Dr Nikolas Hedberg & Danielle Cook
The Essential Guide to Women’s Herbal Medicine by Dr Cyndi Gilbert
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