Energy Salad for Thyroid

Serves 2-4

Ingredients:

1 bunch kale, either curly or tuscan, chopped**

1/4 cup peeled carrot

1/2 to 1 Tablespoon kelp flakes (iodine)

1 avocado cubed

1/4 cup raisins (optional)

1/4 cup roasted sunflower seeds (selenium)


Dressing:
1/4 cup tahini (zinc)

juice of 1 1/2 lemons

2 tsp. honey

1 tsp celtic sea salt (iodine)

1/4 cup water

1/4 cup olive oil


Directions:
Mix the tahini, lemon, olive oil, honey, water and salt until blended. Pour the tahini dressing over kale, kelp flakes, and carrots. Let it sit for at least an hour. Then add the raisins, avocado, and sunflower seeds.


This can be made and refrigerated overnight. The kale will break down and become softer from the lemon juice the longer it marinates.

** arugula or spring mix lettuce would also work nicely in which case it does not need to marinate.

Recipe courtesy of Chef Marti Wolfson Culinary Director Blum Center for Health

Southwest Pasta Salad

Southwest Pasta Salad

Quick and nutritious, high in iron, protein and other nutrients

INGREDIENTS

1 - 8oz box of Wheat Pasta - Eden Foods small vegetable shells, organic (or equivalent - Image shows it made with multigrain penne)

15 oz Organic Whole Kernel Corn (or equivalent)

1 5 oz Organic Black Beans (or equivalent)

1 cup Salsa (organic)

I cup shredded, low fat cheddar cheese

1 cup diced organic green pepper (bell pepper)

Optional: add garlic powder, black pepper, or cayenne pepper to taste (in any combination)

DIRECTIONS

Prepare pasta according to package directions. Drain, rinse and put into large bowl.

Drain and reserve the liquids from the canned corn and black beans.

Combine all ingredients with the cooked pasta in a large bowl and mix well. Add small amounts of the reserved canned liquids if desired.

Serve immediately or cover and refrigerate. Serve cool or at room temperature. Serves 8 as main course, or up to 16 as side dish.

Number of Servings: 8

Nutritional Info
· Servings Per Recipe: 8
· Amount Per Serving
· Calories: 267.8
· Total Fat: 3.3 g
· Cholesterol: 3.1 mg
· Sodium: 546.5 mg
· Total Carbs: 45.6 g
· Dietary Fiber: 7.1 g
· Protein: 14.2 g