VeeFitness

Bringing you the latest in health and fitness


3 Comments

Thyroid Juice Remedy


Your thyroid is a set of multiple glands that work to keep your body running smoothly. They deliver messages (hormones) between themselves and other body parts so that all of those tiny cells are regulated and functioning at the proper levels. The hormones produced by the thyroid (T3 and T4) are essential for life and have many effects on metabolism, growth and development.

Thyroid health is important, because if your thyroid isn’t functioning properly it can lead to developmental defects or weight gain. Food is our medicine, so consuming the proper foods will help support your thyroid to ensure it remains in tip top shape. Carrots contain ample amounts of beta-carotene which is the precursor for vitamin A in the body. If you are low on vitamin A, your ability to produce thyroid stimulating hormone (TSH) is limited. This vitamin is required by the body to convert T4 to T3.

B-complex vitamins are required for good thyroid function. Cucumbers contain B vitamins, so they are a good choice when trying to nourish the thyroid glands. Without B vitamins the thyroid and adrenal glands fail to secrete their hormones, and won’t be able to utilize its iodine raw material efficiently to make hormones. B vitamins are especially useful in individuals with an overactive thyroid.

Ingredients:
– 1 cucumber
– 5 stalks celery
– 5 carrots
– 1 cup young thai coconut water
– 1 lemon

Juice the above ingredients, and add coconut water last.

Drink once every day.

Advertisements


Leave a comment

Fasolada


Here is a recipe for a greek vegetarian bean soup.

Preparation: 2 hours 10 minutes
Serves: 5
Energy: 201 calories per serving

Ingredients:
– ½ cup large butter beans
– 3 tbsps extra virgin olive oil
– 2 large onions
– 2 cups tomato juice
– 1 dash pepper
– 2 dashes salt
– 3 medium carrots
– 1 tbsp celery leaf

Method:
1) Soak the beans the night before cooking.
2) Boil the beans, and when the water starts boiling, change the water.
3) Add carrots, celery leafs and tomato. Let the soup boil for about 2 hours.
4) Add olive oil, salt and pepper to taste.


2 Comments

All-Vegetable Soup


A delicious super low calorie vegetable soup.

Preparation: 48 minutes

Serves: 12

Energy: 32 calories per serving

Ingredients:

– 6 cups vegetable broth

– ½ fl oz lemon juice

– 2 cups shredded cabbage

– ¼ tsp black pepper

– ½ tsp salt

– 2 tsps fresh thyme, chopped

– 2 cups chopped broccoli, small florets

– 2 medium carrots, chopped

– 2 cups cauliflower, small florets

– 1 stalk medium celery, diced

– 2 cups swiss chard,chopped

– 2 cloves garlic

– 1 medium onion, chopped

– 2 tbsps fresh parsley, chopped

– 2 small zucchini, diced

– 1 medium red bell pepper, sliced

Method:

1)      Put garlic, vegetables, thyme and broth into a large soup pot.

2)      Cover and bring to a boil over high heat, reduce the heat to a low simmer, partly covered, about 10 minutes.

3)      Stir in parsley (or chives), season to taste with salt, pepper and lemon juice (optional).

4)      Note: if you like thick soups, consider pureeing this recipe in the pot with a blender. There are many variations to this recipe, add or leave out the vegetables to suit your taste. You can save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit).


Leave a comment

Black Bean and Corn Salad


This is a high fibre salad that lets you get multiple veggie servings in one meal.

Preparation: 10 minutes

Serves: 6

Energy: 187 calories per serving

Ingredients:

–  5 tbsps parsley flakes

– 1 tbsp pepper

– 5 tsps Dijon mustard

– 1 tsp salt

– ½ cup vinegar

– 3 tbsps vegetable oil

– 1 cup chopped celery

– ¾ cup chopped red onion

– 1 cup chopped red peppers

– 1 ½ oz water

– 3 cups black beans

– 2 sweetener packets

– 2 cups yellow corn

Method:

1)      In a bowl, combine beans, red pepper, corn, celery, onions and dry parsley.

2)      To mix the dressing: whisk together the vinegar, mustard, sweetener, salt and pepper. Whick in the oil and water.

3)      Pour over the salad and mix well.

4)      Cover and refrigerate.