Gluten-Free Vegan Recipe for my Hypo-Thyroid Fighting Friends. Substitute Walnuts or Almonds for Hyper-thyroid!!!

This is a great Recipe for Hypothyroid Fighters.

 Cashews are something us Hyper-thyroid people need to avoid. 

But You can Substitute one Nut for another one!!! 

 Raw Cashew Cream and a Curry Ranch Dressing Recipe

If you have had a chance to try these already please let me know what you think. 

Feel free to print these recipes and take with you anywhere! 

Happy Thyroid Fighting! 

Various types of nuts like peanuts, cashews, pine nuts, pecan nuts, Brazilian nuts, pistachios, hazelnuts, almonds, etc. also need to be avoided upon consultation with the health care provider. All these types of nuts and several types of fruits like dates, strawberries, mango, apples, apricots, pineapple, etc. should be reduced from the diet of the patients suffering from hyperthyroidism. All these aforementioned foods are called as hyperthyroidal foods as they increase the secretion of thyroid hormones. Cutting back on these nuts and fruits will definitely stop overproduction of this hormone to a certain extent. http://diyhealth.com/foods-avoid-people-hyperthyroidism.html

(For a Hyperthyroid Friendly Version Sub in Walnuts or Almonds) 

Raw Cashew Cream and a Curry Ranch Dressing Recipe

You'll need:

1 cup organic raw cashews
Fresh filtered water

Instructions:

Rinse the cashews in a colander and place them in a glass or ceramic bowl. Cover them with fresh filtered water.

Cover the bowl with a clean tea towel and let them soak for two hours.

Drain and use in recipes.

Read more: http://glutenfreegoddess.blogspot.com/2010/07/how-to-make-cashew-cream-and-curry.html#ixzz2qQvCEHUF

Curry Ranch Dressing - a raw vegan recipe

Cashew cream makes a luscious creamy base for ranch style dressings and sour cream style sauces. Here I combined traditional ranch flavors with a kiss of curry. We enjoyed it on crisp herbal salad greens, and as a dip for fresh carrot sticks.

Ingredients:

1 cup soaked raw cashews
1/2 cup fresh filtered water
1 tablespoon fresh lemon or lime juice
1/2 to 1 teaspoon mild gluten-free curry powder, to taste
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder 
Pinch of sea salt, to taste 
Black pepper, to taste1 teaspoon fresh minced dill
2 teaspoons fresh minced parsley
2 teaspoons fresh minced basil leaves

Instructions:

Combine the soaked cashews, water, lemon juice, curry, garlic and onion powder in a Vita-Mix or blender and blend until smooth and creamy. If the sauce is too thick, add a tablespoon of filtered water to thin; pulse. Add another tablespoon, as needed.

Season with sea salt and black pepper, to taste.

Add the fresh chopped herbs. Pulse briefly to combine. Don't over do it.

Taste test! Adjust seasonings to your liking. Store in a covered glass jar or storage container. The flavors get better as it chills.

Use as a salad dressing or as a dip for carrot, celery, and zucchini sticks, and broccoli florets.

Makes four servings.


Read more: http://glutenfreegoddess.blogspot.com/2010/07/how-to-make-cashew-cream-and-curry.html#ixzz2qQvJk0yp