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About​ ​Us   

HeyHashi​​ ​is​ ​the​ ​only​ ​non-profit​​ ​that​ ​provides​ ​a​ ​hub​ ​of​ ​daily​ ​connections​,​ ​weekly​ ​articles​,​ ​monthly  webinars​​ ​and​ ​yearly​ ​summits​​ ​for​ ​people​ ​with​ ​Hashimoto’s​​ ​around​ ​the​ ​world​ ​who​ ​are​ ​seeking  wellness​​ ​in​ ​an​ ​era​ ​of​ ​epidemic​ ​autoimmunity.     As​ ​you​ ​can​ ​imagine,​ ​fulfilling​ ​this​ ​mission​ ​is​ ​not​ ​easy.​ ​We​ ​struggle​ ​with​ ​Hashimoto’s​ ​ourselves​ ​and  we’re​ ​a​ ​young​ ​organization​ ​headed​ ​by​ ​a​ ​lean​ ​but​ ​incredibly​ ​hardworking​ ​team.​ ​But​ ​we’re​ ​able​ ​to  help​ ​tens​ ​of​ ​thousands​ ​of​ ​people​ ​because​ ​we’re​ ​more​ ​than​ ​just​ ​an​ ​organization.​ ​HeyHashi​​ ​is​ ​actually  a​ ​community​ ​of​ ​people​ ​working​ ​to​ ​achieve​ ​remission​ ​from​ ​Hashimoto’s​ ​together!    Our​ ​goal​ ​is​ ​to​ ​be​ ​the​ ​number​ ​one​ ​bridge​ ​between​ ​experts​ ​and​ ​Hashi​ ​patients​ ​around​ ​the​ ​world​ ​so  we​ ​can​ ​get​ ​people​ ​looking​ ​at​ ​this​ ​autoimmune​ ​disease​ ​in​ ​a​ ​very​ ​different​ ​way.​ ​We’ve​ ​created​ ​a​ ​circle  of​ ​support​ ​that​ ​empowers​ ​everyone​ ​to​ ​work​ ​together​ ​to​ ​reverse​ ​this​ ​condition.​ ​And​ ​we’re​ ​inventing  a​ ​new​ ​context​ ​to​ ​live​ ​in.​ ​Hashimoto’s​ ​can​ ​wear​ ​a​ ​person​ ​down,​ ​but​ ​it’s​ ​easier​ ​to​ ​live​ ​with​ ​when​ ​you  look​ ​at​ ​your​ ​blessings​ ​and​ ​realize​ ​the​ ​positive​ ​impact​ ​it​ ​can​ ​actually​ ​have​ ​on​ ​your​ ​health​ ​and​ ​that​ ​of  your​ ​family!    Of​ ​course,​ ​the​ ​fact​ ​that​ ​we​ ​give​ ​away​ ​our​ ​resources​ ​means​ ​we​ ​can’t​ ​do​ ​what​ ​we​ ​do​ ​without​ ​your  contributions.​ ​If​ ​you’ve​ ​ever​ ​benefitted​ ​from​ ​our​ ​community​ ​of​ ​healing​ ​in​ ​your​ ​wellness​ ​journey,​ ​we  hope​ ​you’ll​ ​consider​ ​supporting​ ​the​ ​HeyHashi​​ ​Organization​ ​with​ ​a​ ​donation​ ​of​ ​any​ ​amount.     Your​ ​donation​ ​will​ ​empower​ ​us​ ​to​ ​reach​ ​thousands​ ​more​ ​people​ ​in​ ​need​ ​of​ ​a​ ​new​ ​way​ ​of​ ​thinking  about​ ​autoimmunity,​ ​so​ ​we​ ​can​ ​go​ ​on​ ​to​ ​help​ ​those​ ​people​ ​find​ ​the​ ​healing​ ​strategies​ ​that​ ​work​ ​for  them.     Everyone​ ​here​ ​at​ ​HeyHashi​​ ​is​ ​so​ ​grateful​ ​and​ ​excited​ ​to​ ​continue​ ​this​ ​journey​ ​of​ ​supporting​ ​the  Hashimoto’s​ ​community​ ​and​ ​raising​ ​awareness​ ​of​ ​this​ ​epidemic​ ​yet​ ​under-diagnosed​ ​disease.​ ​Your  ongoing​ ​support​ ​means​ ​the​ ​world​ ​to​ ​us.​ ​And​ ​we​ ​couldn’t​ ​do​ ​this​ ​without​ ​you!   1

 

Recipes​ ​In​ ​This​ ​Book        Thai​ ​Meatballs Thai​ ​Squash​ ​Puree Korean-Style​ ​Short​ ​Rib​ ​Stew Green​ ​Smoothie Sour​ ​Cream​ ​&​ ​Dairy​ ​Replacement       Beets​ ​Delight Warm​ ​Arugula​ ​Salad Tuna​ ​Salad​ ​with​ ​Capers Chicken​ ​with​ ​Swiss​ ​Chard       Savory​ ​Cassava​ ​Tortilla Moroccan​ ​Couscous String​ ​Bean​ ​Pomegranate​ ​Salad Waterzooi       Yucca​ ​Hash​ ​Browns Creamy​ ​Avocado​ ​Salad​ ​Dressing

From​ ​Dr.​ ​Natasha​ ​Fallahi 

4  5  6  7  8 

   

From​ ​Pearl​ ​Thomas 

10  11  12  13     

From​ ​Fabienne​ ​Heymans 

15  16  17  18 

    From​ ​Kristen​ ​Lynch 

20  21     

     

 

   

 

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Dr.​ ​Natasha​ ​Fallahi,​ ​Creative​ ​Director    Like​ ​many​ ​of​ ​the​ ​people​ ​I​ ​provide​ ​care​ ​for,​ ​I​ ​also  struggled​ ​for​ ​many​ ​years​ ​with​ ​“unexplainable”  health​ ​issues:​ ​chronic​ ​fatigue,​ ​vague​ ​pain,​ ​low  energy,​ ​hormonal​ ​imbalance,​ ​acne,​ ​anxiety​ ​and  depression.​ ​Unbeknownst​ ​to​ ​me​ ​at​ ​the​ ​time,​ ​I  was​ ​experiencing​ ​the​ ​all-too-common​ ​story​ ​of  mismanaged​ ​autoimmunity.​ ​I​ ​fell​ ​into​ ​the​ ​dark  and​ ​confusing​ ​waters​ ​of​ ​navigating​ ​my  symptoms​ ​through​ ​conventional​ ​medicine.  After​ ​my​ ​own​ ​health​ ​was​ ​transformed​ ​by  bioenergetic​ ​medicine,​ ​I​ ​dedicated​ ​my​ ​life​ ​and  career​ ​to​ ​helping​ ​offers​ ​suffering​ ​from  autoimmunity​ ​and​ ​thyroid​ ​disorder.​ ​I​ ​am  passionate​ ​about​ ​helping​ ​adults​ ​and​ ​children  achieve​ ​their​ ​highest​ ​potential​ ​in​ ​health​ ​and  wellness​ ​–​ ​physical,​ ​metabolic,​ ​emotional​ ​and  energetic.    Healing​ ​my​ ​own​ ​autoimmunity​ ​(Hashimoto’s,  Celiac​ ​and​ ​others)​ ​was​ ​a​ ​long​ ​and​ ​winding  journey.​ ​After​ ​I​ ​balanced​ ​my  mind-body-bioenergetics,​ ​I​ ​figured​ ​out​ ​how​ ​to​ ​balance​ ​my​ ​relationship​ ​with​ ​food.​ ​In​ ​this​ ​eBook​ ​I​ ​have  provided​ ​some​ ​of​ ​my​ ​favorite​ ​autoimmune-friendly​ ​recipes.​ ​These​ ​taste​ ​so​ ​good​ ​and​ ​are​ ​so​ ​satiating,​ ​I​ ​don’t  feel​ ​like​ ​I’m​ ​missing​ ​out​ ​on​ ​the​ ​pleasures​ ​of​ ​food!    Dr.​ ​Natasha​ ​Fallahi​,​ ​DC​ ​is​ ​a​ ​Doctor,​ ​Designer,​ ​Speaker​ ​and​ ​Artist.​ ​She​ ​specializes​ ​in​ ​healing​ ​autoimmunity  through​ ​bioenergetics.​ ​She​ ​uses​ ​all​ ​the​ ​modalities​ ​that​ ​transformed​ ​her​ ​health​ ​during​ ​her​ ​own​ ​healing  journey:​ ​integrative​ ​chiropractic,​ ​functional​ ​neurology,​ ​functional​ ​medicine,​ ​nutrition,​ ​homeopathy​ ​and  energy​ ​work.​ ​She​ ​is​ ​founder​ ​of​ ​The​ ​KANARI​ ​Life​,​ ​a​ ​lifestyle​ ​blog​ ​for​ ​autoimmunity​ ​and​ ​co-founder​ ​of​ ​KOBA  Family​ ​Wellness​​ ​Center​ ​a​ ​private​ ​practice​ ​in​ ​Berkeley,​ ​CA.​ ​She​ ​also​ ​serves​ ​as​ ​Creative​ ​Director​ ​and​ ​Board  Advisor​ ​for​ ​HeyHashi​,​ ​a​ ​501(c)(3)​ ​nonprofit​ ​committed​ ​to​ ​raising​ ​awareness​ ​of​ ​the​ ​autoimmune​ ​disease  Hashimoto’s​ ​Thyroiditis.​ ​Follow​ ​her​ ​on​ ​Instagram​​ ​and​ ​Facebook​​ ​for​ ​more​ ​recipes​ ​and​ ​lifestyle​ ​tips! 

 

 

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Recipes​ ​from​ ​Dr.​ ​Natasha    Thai​ ​Meatballs    Prep​ ​Time:​ ​15​ ​min  Total​ ​Time:​ ​20​ ​min  Serving​ ​Size:​ ​4   

Ingredients:  ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

1/4​ ​inch​ ​fresh​ ​ginger/galangal  1/4​ ​red​ ​onion  3​ ​clove​ ​garlic  3​ ​tablespoons​ ​cilantro  1​ ​pound​ ​ground​ ​meat  (turkey/chicken/pork/beef)  3​ ​teaspoons​ ​coconut​ ​aminos  1​ ​teaspoon​ ​fish​ ​sauce  1​ ​teaspoon​ ​olive​ ​oil  1/2​ ​teaspoon​ ​apple​ ​cider​ ​vinegar  sea​ ​salt,​ ​to​ ​taste   4​ ​tablespoons​ ​coconut​ ​oil 

  Directions:  1. Chop​ ​ginger,​ ​onion,​ ​garlic​ ​cloves​ ​and​ ​cilantro.  2. Mix​ ​ground​ ​meat​ ​with​ ​minced​ ​ginger,​ ​onion,​ ​garlic,​ ​cilantro.​ ​Then​ ​add​ ​coconut​ ​aminos,​ ​fish  sauce,​ ​olive​ ​oil,​ ​vinegar​ ​and​ ​salt​ ​in​ ​a​ ​large​ ​bowl​ ​until​ ​well​ ​combined.  3. Pre-heat​ ​a​ ​medium​ ​saute​ ​pan​ ​on​ ​medium​ ​heat​ ​with​ ​coconut​ ​oil.​ ​Scoop​ ​out​ ​meatballs​ ​and​ ​add  to​ ​pan.​ ​Be​ ​careful​ ​not​ ​to​ ​crowd​ ​the​ ​pan.​ ​Flip​ ​meatballs​ ​on​ ​all​ ​sides​ ​until​ ​thoroughly​ ​cooked.  4. Top​ ​with​ ​fresh​ ​chopped​ ​cilantro​ ​and​ ​red​ ​onions.         

 

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Recipes​ ​from​ ​Dr.​ ​Natasha   

Thai​ ​Squash​ ​Puree    Prep​ ​Time:​ ​5​ ​min  Total​ ​Time:​ ​45​ ​min  Serves​ ​4 

  Ingredients:  ○ ○ ○ ○ ○ ○ ○ ○

1​ ​Acorn​ ​Squash  1/2​ ​cup​ ​vegetable​ ​or​ ​chicken​ ​broth  1​ ​1/2​ ​teaspoons​ ​coconut​ ​milk  1/8​ ​inch​ ​fresh​ ​ginger/galangal  1​ ​tablespoons​ ​lime​ ​juice​ ​(preferably  kaffir​ ​lime)  1​ ​inch​ ​of​ ​white​ ​lemongrass​ ​stalk  sea​ ​salt,​ ​to​ ​taste   cilantro,​ ​for​ ​garnishing  

  Directions:   1. Preheat​ ​oven​ ​to​ ​400F.  2. Cut​ ​acorn​ ​squash​ ​in​ ​half​ ​and​ ​place​ ​cut  side​ ​down​ ​on​ ​a​ ​baking​ ​sheet,​ ​and​ ​bake  for​ ​35-40​ ​minutes.​ ​The​ ​squash​ ​should​ ​be​ ​soft​ ​when​ ​ready.  3. Remove​ ​from​ ​oven​ ​and​ ​scoop​ ​out​ ​the​ ​cooked​ ​acorn​ ​squash​ ​(removing​ ​skin).​ ​Add​ ​to​ ​a​ ​food  processor​ ​or​ ​high​ ​speed​ ​blender.  4. Add​ ​broth,​ ​coconut​ ​milk,​ ​ginger,​ ​lime​ ​juice,​ ​lemongrass​ ​and​ ​salt.​ ​Puree​ ​on​ ​high​ ​until​ ​smooth.  5. Top​ ​puree​ ​with​ ​fresh​ ​cilantro​ ​and​ ​raw​ ​onions​ ​as​ ​a​ ​side​ ​dish.​ ​Add​ ​thai​ ​meatballs​ ​for​ ​a​ ​full​ ​meal.  Serve​ ​immediately.       

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Recipes​ ​from​ ​Dr.​ ​Natasha   

AIP​ ​Korean​ ​Inspired​ ​Short​ ​Rib​ ​Stew    Prep​ ​Time:​ ​10​ ​min  Total​ ​Time:​ ​1-8​ ​hours  Serves​ ​4 

  Ingredients:  ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○

2​ ​lbs​ ​of​ ​grass​ ​fed​ ​beef​ ​short​ ​ribs   5​ ​tbsp​ ​of​ ​coconut​ ​aminos  3​ ​tbsp​ ​of​ ​lard,​ ​tallow​ ​or​ ​palm​ ​oil  2​ ​tbsp​ ​of​ ​apple​ ​cider​ ​vinegar  1​ ​tbsp​ ​of​ ​minced​ ​ginger  3/4​ ​tsp​ ​of​ ​fish​ ​sauce  1/2​ ​cup​ ​of​ ​broth  1/2​ ​onion​ ​sliced  1​ ​Asian​ ​pear​ ​sliced  4​ ​cloves​ ​of​ ​crushed​ ​garlic  sea​ ​salt 

  Directions:  1. Toss​ ​everything​ ​into​ ​a​ ​slow​ ​cooker​ ​and​ ​simmer​ ​on​ ​low​ ​for​ ​6-8​ ​hours​ ​or​ ​until​ ​meat​ ​is​ ​to​ ​your  liking!​ ​I​ ​put​ ​everything​ ​in​ ​after​ ​dinner​ ​time​ ​and​ ​woke​ ​up​ ​to​ ​a​ ​warm,​ ​delicious,​ ​hearty​ ​breakfast  of​ ​tender​ ​beef​ ​short​ ​ribs!  2. Alternatively,​ ​you​ ​can​ ​toss​ ​everything​ ​into  an​ ​Instant​ ​Pot.​ ​Meat​ ​setting​ ​for​ ​70​ ​min.      *If​ ​you’re​ ​trying​ ​AIP​ ​reintroductions,​ ​this​ ​is  delicious​ ​with​ ​sesame​ ​oil​ ​instead​ ​of  lard/tallow/palm​ ​and​ ​a​ ​dash​ ​of​ ​cayenne​ ​and​ ​chili  flakes!   

 

6

 

Recipes​ ​from​ ​Dr.​ ​Natasha   

Green​ ​Smoothie    Prep​ ​Time:​ ​10​ ​min  Total​ ​Time:​ ​12​ ​min  Serves​ ​2    A​ ​perfect​ ​meal​ ​for​ ​a​ ​busy​ ​day.​ ​Or​ ​a​ ​great​ ​way​ ​to​ ​get  good​ ​fats​ ​and​ ​greens​ ​in​ ​between​ ​meals.​ ​I​ ​love​ ​to  start​ ​my​ ​mornings​ ​with​ ​this​ ​luxurious​ ​green  smoothie.​ ​The​ ​basil​ ​and​ ​coconut​ ​oil​ ​give​ ​it​ ​a  wonderfully​ ​sweet​ ​taste​ ​while​ ​the​ ​lemon​ ​and​ ​salt  add​ ​some​ ​zing.​ ​Try​ ​varying​ ​the​ ​ratio​ ​of​ ​ingredients  to​ ​experiment.  This​ ​delicious​ ​alkalizing​ ​morning​ ​drink​ ​helps  balance​ ​pH,​ ​deliver​ ​micronutrients,​ ​induce​ ​ketosis  and​ ​fight​ ​infections​ ​like​ ​candida.​ ​It's​ ​light,  refreshing​ ​and​ ​creamy!​ ​Drink​ ​half​ ​on​ ​waking​ ​and  other​ ​half​ ​before​ ​lunch.   

Ingredients:   ● ● ● ● ● ● ● ● ● ● ●

1-2​ ​avocados  1​ ​celery​ ​stalk  2​ ​Persian​ ​cucumbers  2​ ​whole​ ​lemons​ ​(peeled)  8-12​ ​leaves​ ​of​ ​fresh​ ​basil  1/2​ ​cup​ ​coconut​ ​oil  1/3​ ​cup​ ​extra​ ​virgin​ ​olive​ ​oil  generous​ ​pinch/handful​ ​of​ ​parsley  dash​ ​of​ ​pink​ ​Himalayan​ ​salt  350mL​ ​of​ ​filtered​ ​water  a​ ​few​ ​tablespoons​ ​of​ ​collagen​ ​peptides​ ​or  gelatin 

 

Directions:  1. Wash​ ​and​ ​chop​ ​and​ ​peel​ ​all​ ​ingredients.  2. Blend​ ​in​ ​a​ ​Vitamix​ ​or​ ​similar​ ​high  powered​ ​blender...this​ ​may​ ​be​ ​chunky​ ​in  a​ ​normal​ ​blender.​ ​Use​ ​the​ ​high​ ​setting  for​ ​a​ ​creamy,​ ​smooth,​ ​sweet​ ​and​ ​savory  treat!​ ​Add​ ​more​ ​water​ ​if​ ​desired!  7

 

Recipes​ ​from​ ​Dr.​ ​Natasha   

Quick​ ​AIP​ ​Dairy​ ​Replacement​ ​or​ ​Sour​ ​Cream    Prep​ ​Time:​ ​5​ ​min  Total​ ​Time:​ ​5​ ​min  Serves​ ​4 

  I’ve​ ​done​ ​quite​ ​a​ ​bit​ ​of​ ​experimenting​ ​with​ ​AIP  “dairy”.​ ​I’ve​ ​made​ ​AIP​ ​yogurt,​ ​I​ ​found​ ​an​ ​AIP​ ​sour  cream​ ​replacement​ ​and​ ​recently​ ​I​ ​accidentally  made​ ​AIP​ ​cream​ ​cheese​ ​for​ ​lox.​ ​All​ ​these​ ​recipes  are​ ​made​ ​with​ ​coconut​ ​cream​ ​and​ ​a​ ​few​ ​simple  ingredients.​ ​Overnight​ ​fermentation​ ​often​ ​makes​ ​it  better!    Whip​ ​together​ ​and​ ​serve​ ​as​ ​a​ ​dip​ ​for​ ​veggies,​ ​a  base​ ​for​ ​salad​ ​dressing,​ ​a​ ​condiment​ ​for​ ​meat​ ​or​ ​a  topper​ ​for​ ​soups.​ ​At​ ​first​ ​I​ ​was​ ​skeptical​ ​about  these​ ​experiments,​ ​thinking​ ​anything​ ​based​ ​in​ ​coconut​ ​cream​ ​would​ ​taste​ ​like​ ​a​ ​dessert.​ ​However,​ ​I​ ​tried​ ​it​ ​and​ ​played  with​ ​the​ ​ratio​ ​of​ ​lemon​ ​and​ ​ACV​ ​til​ ​it​ ​tasted​ ​like​ ​sour​ ​cream.​ ​I​ ​was​ ​so​ ​pleasantly​ ​surprised!​ ​I​ ​think​ ​the​ ​combination​ ​of  lemon,​ ​ACV​ ​and​ ​salt​ ​cuts​ ​the​ ​coconut​ ​flavor​ ​really​ ​well!​ ​If​ ​you​ ​still​ ​find​ ​it​ ​too​ ​coconutty,​ ​keeping​ ​adding​ ​more​ ​lemon​ ​and  a​ ​dash​ ​more​ ​vinegar​ ​to​ ​taste.​ ​For​ ​more​ ​cream​ ​cheese​ ​and​ ​less​ ​sour​ ​cream,​ ​omit​ ​the​ ​ACV.​ ​To​ ​get​ ​really​ ​fancy,​ ​try  blooming​ ​some​ ​gelatin​ ​in​ ​warm​ ​coconut​ ​cream​ ​before​ ​adding​ ​the​ ​other​ ​ingredients​ ​(this​ ​required​ ​refrigeration​ ​to​ ​set.) 

  Ingredients:   ○ ○ ○ ○ ○

 

1​ ​can​ ​of​ ​full​ ​fat​ ​coconut​ ​milk​ ​(refrigerated)  2​ ​tbsp​ ​lemon​ ​juice​ ​with​ ​pulp  ¼​ ​tsp​ ​of​ ​apple​ ​cider​ ​vinegar​ ​(optional)  ⅛​ ​tsp​ ​of​ ​sea​ ​salt  2​ ​probiotic​ ​capsules 

Directions:  1. Scrape​ ​the​ ​cream​ ​off​ ​the​ ​top​ ​of​ ​a​ ​can​ ​of​ ​coconut  milk.​ ​(Try​ ​to​ ​use​ ​ones​ ​without​ ​gums,​ ​just​ ​water  and​ ​coconut​ ​on​ ​the​ ​ingredients.)  2. Squeeze​ ​in​ ​lemon​ ​juice​ ​(pulp​ ​makes​ ​it​ ​better!).  Add​ ​more​ ​or​ ​less​ ​juice​ ​to​ ​cut​ ​the​ ​coconut​ ​flavor  on​ ​taste.  3. A​ ​pinch​ ​of​ ​sea​ ​salt.  4. Two​ ​probiotic​ ​capsules​ ​for​ ​good​ ​measure!  5. For​ ​a​ ​sour-cream-like​ ​zing,​ ​add​ ​the​ ​optional​ ​apple​ ​cider​ ​vinegar.  6. Mix​ ​and​ ​eat!  8

 

Pearl​ ​Thomas,​ ​Co-Founder    Being​ ​a​ ​wife,​ ​mother​ ​and​ ​business​ ​owner​ ​keeps​ ​me​ ​on​ ​my​ ​toes!​ ​On​ ​top​ ​of​ ​my​ ​life​ ​pursuits,​ ​I​ ​have​ ​Hashimoto’s  and​ ​I​ ​have​ ​learned​ ​through​ ​the​ ​years​ ​to​ ​stay​ ​committed​ ​to​ ​my​ ​food​ ​prep​ ​so​ ​that​ ​I​ ​don’t​ ​run​ ​off​ ​course.​ ​As​ ​we  all​ ​know,​ ​it’s​ ​super​ ​easy​ ​to​ ​start​ ​grabbing​ ​for​ ​processed​ ​foods​ ​when​ ​there​ ​is​ ​not​ ​any​ ​yummy​ ​containers​ ​of  food​ ​in​ ​the​ ​refrigerator.      I​ ​have​ ​selected​ ​these​ ​recipes​ ​to​ ​share​ ​with​ ​you​ ​because​ ​they​ ​are​ ​my​ ​staples!​ ​Whether​ ​it’s​ ​using​ ​the  ingredients​ ​in​ ​them,​ ​or​ ​mixing​ ​it​ ​up​ ​with​ ​adding​ ​other​ ​veggies​ ​or​ ​different​ ​meat.​ ​ ​No​ ​matter​ ​what,​ ​I​ ​use​ ​these  ingredients​ ​to​ ​create​ ​some​ ​yummy​ ​dishes.​ ​My​ ​hope​ ​is​ ​that​ ​you​ ​can​ ​take​ ​these​ ​with​ ​you​ ​in​ ​to​ ​your​ ​kitchen​ ​and  make​ ​them​ ​your​ ​own.​ ​As​ ​you​ ​continue​ ​your​ ​journey​ ​of​ ​healing​ ​and​ ​using​ ​food​ ​as​ ​medicine,​ ​remember,​ ​habits  can​ ​be​ ​created​ ​in​ ​less​ ​than​ ​3​ ​days!​ ​If​ ​you​ ​can​ ​continue​ ​to​ ​stay​ ​committed​ ​to​ ​food​ ​prep​ ​one​ ​day​ ​a​ ​week,​ ​your  life​ ​will​ ​become​ ​easier​ ​and​ ​your​ ​body​ ​will​ ​love​ ​you​ ​for​ ​it​ ​over​ ​and​ ​over​ ​again!    I​ ​know​ ​what​ ​it’s​ ​like​ ​to​ ​hit  bottom.​ ​From​ ​the​ ​outside​ ​my  life​ ​looked​ ​perfect​ ​but​ ​the​ ​truth  was​ ​things​ ​were​ ​bad.​ ​And​ ​they  weren’t​ ​getting​ ​better.  Physically​ ​I​ ​felt​ ​awful,  emotionally​ ​I​ ​felt​ ​drained,​ ​and​ ​I  had​ ​no​ ​idea​ ​why,​ ​and​ ​all​ ​in​ ​all,​ ​I  was​ ​killing​ ​myself​ ​without​ ​even  realizing​ ​what​ ​I​ ​was​ ​doing.​ ​It  wasn’t​ ​until​ ​my​ ​Hashi​ ​diagnosis  that​ ​I​ ​really​ ​looked​ ​at​ ​how​ ​I​ ​was  living​ ​–​ ​and​ ​what​ ​I​ ​saw​ ​wasn’t  great.​ ​Right​ ​away,​ ​I​ ​stopped  going​ ​out,​ ​I​ ​stopped​ ​drinking,  and​ ​I​ ​started​ ​sleeping​ ​more.  The​ ​post-autoimmune  diagnosis​ ​me​ ​was​ ​determined  to​ ​make​ ​health​ ​a​ ​priority.    The​ ​only​ ​problem?​ ​At​ ​the​ ​time,​ ​Hashimoto’s​ ​was​ ​considered​ ​a​ ​rare​ ​disease,​ ​and​ ​there​ ​wasn’t​ ​a​ ​lot​ ​of  information.​ ​I​ ​didn’t​ ​let​ ​that​ ​stop​ ​me,​ ​though!​ ​I​ ​read​ ​everything​ ​I​ ​could​ ​find,​ ​and​ ​I​ ​took​ ​every​ ​recommendation  to​ ​heart.​ ​That​ ​meant​ ​cutting​ ​out​ ​gluten,​ ​dairy,​ ​soy,​ ​and​ ​alcohol​ ​–​ ​which​ ​wasn’t​ ​fun​ ​or​ ​easy​ ​(especially​ ​at​ ​first)  but​ ​in​ ​six​ ​weeks​ ​my​ ​levels​ ​had​ ​dropped​ ​by​ ​50%​ ​and​ ​my​ ​symptoms​ ​had​ ​disappeared.​ ​Just​ ​like​ ​that!​ ​Some  might​ ​call​ ​that​ ​magic.​ ​Others​ ​commitment​ ​to​ ​health.​ ​And​ ​in​ ​six​ ​months,​ ​I​ ​was​ ​in​ ​remission!    My​ ​doctor​ ​literally​ ​told​ ​me​ ​he​ ​had​ ​never​ ​seen​ ​anyone​ ​recover​ ​so​ ​quickly.​ ​And​ ​at​ ​that​ ​moment​ ​I​ ​realized​ ​that​ ​if  my​ ​own​ ​doctor​ ​thought​ ​it​ ​was​ ​impossible​ ​to​ ​recover​ ​that​ ​fast​ ​and​ ​I​ ​did​ ​it,​ ​other​ ​people​ ​could​ ​do​ ​it,​ ​too.​ ​That’s  the​ ​big​ ​idea​ ​behind​ ​HeyHashi​.​ ​I​ ​want​ ​you​ ​to​ ​have​ ​these​ ​resources​ ​and​ ​the​ ​support​ ​FOR​ ​LIFE.​ ​ ​I​ ​know​ ​that  healing​ ​is​ ​possible,​ ​and​ ​I​ ​want​ ​to​ ​make​ ​sure​ ​it​ ​never​ ​seems​ ​impossible​ ​to​ ​you​ ​or​ ​anyone​ ​ever​ ​again.  9

 

 

Recipes​ ​from​ ​Pearl   

Beets​ ​Delight      Prep​ ​Time:​ ​10​ ​min  Total​ ​Time:​ ​40​ ​min  Servings:​ ​2    

Ingredients​:  ● ● ● ● ● ● ●    

1​ ​Red​ ​Beet​ ​cut  julienne​ ​into​ ​thin​ ​slices   1​ ​Golden​ ​Beet​ ​cut  julienne​ ​into​ ​thin​ ​slices  2​ ​cloves​ ​of​ ​garlic  minced   2​ ​tbsp​ ​cooking​ ​fat   1​ ​tsp​ ​sea​ ​salt  1​ ​tsp​ ​garlic​ ​powder   1​ ​tsp​ ​onion​ ​powder 

Directions:  1. In​ ​a​ ​saucepan​ ​bring​ ​water​ ​to​ ​a​ ​boil,​ ​over​ ​high​ ​heat.​ ​When​ ​you​ ​see​ ​steam​ ​emerging​ ​from​ ​the  pot​ ​it’s​ ​ready​ ​for​ ​the​ ​veggies.​ ​First,​ ​steam​ ​the​ ​golden​ ​beets​ ​for​ ​5​ ​min.​ ​Remove.​ ​Then​ ​in​ ​the  same​ ​pot,​ ​steam​ ​the​ ​red​ ​beets​ ​for​ ​5​ ​min.​ ​Remove.   2. In​ ​a​ ​large​ ​mixing​ ​bowl,​ ​sprinkle​ ​the​ ​onion​ ​and​ ​garlic​ ​powder​ ​over​ ​red​ ​and​ ​golden​ ​beets,​ ​coat  evenly.  3. Heat​ ​the​ ​cooking​ ​fat​ ​in​ ​a​ ​large​ ​skillet​ ​on​ ​medium​ ​heat.​ ​When​ ​the​ ​pan​ ​is​ ​hot,​ ​add​ ​the​ ​minced  garlic.​ ​Once​ ​you​ ​smell​ ​the​ ​aroma​ ​of​ ​garlic,​ ​add​ ​the​ ​beets​ ​into​ ​the​ ​pan.​ ​Turning​ ​occasionally  until​ ​the​ ​beets​ ​are​ ​blackened​ ​a​ ​bit​ ​on​ ​edges.        

 

10

  

Recipes​ ​from​ ​Pearl     

Warm​ ​Arugula​ ​Salad   

  Prep​ ​Time:​ ​5​ ​min  Total​ ​Time:​ ​10​ ​min  Serving​ ​Size:​ ​2     

Ingredients:  ● ● ● ● ● ●    

1​ ​tbsp​ ​solid​ ​cooking​ ​fat  2​ ​cloves​ ​garlic,​ ​minced  1​ ​cups​ ​of​ ​arugula   1​ ​avocado,​ ​chopped​ ​into​ ​small  cubes   2​ ​tsp​ ​coconut​ ​aminos  ¼​ ​teaspoon​ ​of​ ​sea​ ​salt 

Directions:     1. Heat​ ​the​ ​cooking​ ​fat​ ​in​ ​a​ ​large​ ​skillet​ ​over​ ​medium-high​ ​heat.   2. Add​ ​the​ ​garlic​ ​and​ ​saute​ ​for​ ​a​ ​few​ ​minutes,​ ​stirring.​ ​Once​ ​you​ ​smell​ ​the​ ​aroma​ ​of​ ​the​ ​ ​garlic,  add​ ​the​ ​arugula​ ​and​ ​mix​ ​for​ ​a​ ​few​ ​minutes​ ​to​ ​cover​ ​in​ ​cooking​ ​fat​ ​evenly.  3. After​ ​a​ ​few​ ​minutes​ ​of​ ​stirring,​ ​add​ ​coconut​ ​aminos​ ​and​ ​sea​ ​salt​ ​to​ ​taste.​ ​Remove​ ​and​ ​place  on​ ​serving​ ​plate.​ ​Add​ ​chopped​ ​avocado.​ ​Serve​ ​warm.   

 

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Recipes​ ​from​ ​Pearl     

Tuna​ ​Salad​ ​with​ ​Capers      Prep​ ​TIme:​ ​15​ ​min  Total​ ​Time:​ ​15​ ​min  Serving​ ​size:​ ​2    Ingredients:   ● ½​ ​cup​ ​of​ ​finely​ ​chopped  red​ ​cabbage  ● ¼​ ​cup​ ​of​ ​finely​ ​chopped  carrots  ● ¼​ ​cup​ ​of​ ​finely​ ​chopped  celery  ● 1​ ​tbsp​ ​capers   ● 1​ ​tbsp​ ​Olive​ ​Oil  ● 1​ ​tsp​ ​apple​ ​cider​ ​vinegar  ● 1​ ​tsp​ ​sea​ ​salt  ● 1​ ​tsp​ ​onion​ ​powder  ● 1​ ​tsp​ ​garlic​ ​powder   

Directions:   1. Place​ ​the​ ​tuna,​ ​carrots,​ ​celery,​ ​red​ ​cabbage,​ ​capers,​ ​and​ ​stir​ ​to​ ​combine,​ ​breaking​ ​up​ ​the  clumps​ ​of​ ​tuna.   2. Add​ ​the​ ​Olive​ ​oil,​ ​apple​ ​cider​ ​vinegar,​ ​sea​ ​salt,​ ​onion​ ​powder,​ ​and​ ​garlic​ ​powder​ ​and​ ​mix  until​ ​the​ ​tuna​ ​soaks​ ​all​ ​the​ ​oil​ ​up.   3. Serve​ ​cold.     

 

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Recipes​ ​from​ ​Pearl   

Chicken​ ​with​ ​Swiss​ ​Chard     Prep​ ​Time:​ ​10​ ​min  Total​ ​Time:​ ​25​ ​min.   Serves​ ​4      Ingredients:   ● ● ● ● ● ● ●

   

3​ ​cloves​ ​of​ ​garlic,​ ​minced  ½​ ​cup​ ​yellow​ ​onion,​ ​finely  chopped  ½​ ​cup​ ​swiss​ ​chard​ ​finely  chopped  1​ ​lbs​ ​of​ ​pastured​ ​chicken,  ground  Sea​ ​salt​ ​to​ ​taste  1​ ​tbsp​ ​solid​ ​cooking​ ​fat  Fresh​ ​parsley​ ​for​ ​garnish 

Directions:    1. Heat​ ​one​ ​tablespoon​ ​of​ ​the​ ​cooking​ ​fat​ ​in​ ​a​ ​skillet​ ​on​ ​medium​ ​heat.​ ​When​ ​it’s​ ​ready​ ​add​ ​the  onion​ ​and​ ​cook​ ​for​ ​a​ ​couple​ ​of​ ​minutes,​ ​then​ ​add​ ​the​ ​garlic​ ​until​ ​you​ ​smell​ ​the​ ​aroma​ ​and​ ​are  browned.  2. Add​ ​the​ ​ground​ ​chicken​ ​and​ ​stir​ ​in​ ​the​ ​oil,​ ​garlic​ ​and​ ​onion​ ​until​ ​chicken​ ​is​ ​broken​ ​up​ ​into  smaller​ ​pieces.​ ​ ​Put​ ​a​ ​cover​ ​on​ ​the​ ​skillet​ ​and​ ​cook​ ​for​ ​5​ ​minutes.​ ​Then​ ​go​ ​back​ ​and​ ​continue  stirring​ ​until​ ​chicken​ ​is​ ​lightly​ ​browned​ ​and​ ​cooked​ ​all​ ​the​ ​way​ ​through.   3. Add​ ​finely​ ​chopped​ ​swiss​ ​chard​ ​and​ ​mix​ ​until​ ​the​ ​leaves​ ​start​ ​to​ ​wilt​ ​but​ ​stay​ ​bright​ ​green.   4. Garnish​ ​with​ ​parsley​ ​and​ ​serve​ ​warm.     

 

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Fabienne​ ​Heymans,​ ​Co-Founder   

Cooking​ ​has​ ​always​ ​been​ ​one​ ​of​ ​my​ ​passions.​ ​ ​At​ ​an​ ​early​ ​age,​ ​I​ ​was​ ​always​ ​helping​ ​around​ ​in​ ​the  kitchen​ ​with​ ​my​ ​family​ ​and​ ​I​ ​learned​ ​mainly​ ​by​ ​observing​ ​my​ ​Grandma​ ​and​ ​Aunt​ ​cooking​ ​beside​ ​me.  So,​ ​as​ ​a​ ​mother​ ​myself,​ ​I​ ​tried​ ​to​ ​do​ ​the​ ​same​ ​in​ ​my​ ​own​ ​life​ ​as​ ​I​ ​truly​ ​believe​ ​healing​ ​starts​ ​in​ ​your  kitchen.​ ​Here​ ​below​ ​is​ ​a​ ​picture​ ​of​ ​my​ ​son​ ​Andrew​ ​and​ ​me​ ​cooking​ ​together​ ​many​ ​years​ ​ago.     Like​ ​most​ ​of​ ​us​ ​struggling​ ​with​ ​this  disorder,​ ​I​ ​managed​ ​to​ ​live​ ​a​ ​highly  functional​ ​life​ ​with​ ​adrenal​ ​exhaustion,  food​ ​allergies,​ ​head​ ​fogginess,​ ​terrible  indigestion,​ ​to​ ​name​ ​a​ ​few.  I​ ​was​ ​eventually​ ​diagnosed​ ​with  Hashimoto’s​ ​in​ ​2012–by​ ​accident  really–then,​ ​had​ ​surgery​ ​on​ ​my  parathyroid​ ​February​ ​12​ ​of​ ​that​ ​same  year​ ​and​ ​almost​ ​died​ ​that​ ​very​ ​day.​ ​For  some​ ​miraculous​ ​reason,​ ​I​ ​decided​ ​to  stay​ ​and​ ​finally​ ​discovered​ ​how​ ​to​ ​live​ ​a  productive​ ​and​ ​active​ ​life​ ​with  Hashimoto’s.    I​ ​now​ ​dedicate​ ​my​ ​life​ ​to​ ​inspire​ ​and  empower​ ​others​ ​to​ ​do​ ​the​ ​same.​ ​I  founded​ ​iStand4u​ ​the​ ​first​ ​ever  patient-driven​ ​support​ ​therapy​ ​group​ ​for  women/man​ ​suffering​ ​from​ ​Hashimoto’s  thyroiditis​ ​where​ ​we​ ​address​ ​the  emotional,​ ​psychological​ ​and​ ​mental  aspects​ ​of​ ​living​ ​with​ ​Hashimoto’s.    My​ ​goal​ ​is​ ​to​ ​train​ ​other​ ​leaders​ ​to​ ​hold​ ​similar​ ​groups​ ​all​ ​over​ ​the​ ​globe.​ ​Through​ ​a​ ​series​ ​of  interesting​ ​and​ ​magical​ ​coincidences​ ​that​ ​Hashimoto’s​ ​Awareness​ ​and​ ​iStand4u​ ​merged​ ​into​ ​one  organization,​ ​now​ ​we​ ​call​ ​ourselves​ ​HeyHashi​.​ ​We​ ​are​ ​here​ ​to​ ​guide​ ​and​ ​support​ ​you.       

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Recipes​ ​from​ ​Fabienne   

The​ ​AIP​ ​Savory​ ​Cassava​ ​Tortilla    My​ ​grandma​ ​was​ ​the​ ​Queen​ ​of​ ​Crepe.​ ​I​ ​discovered  substitute​ ​ingredients​ ​to​ ​keep​ ​her​ ​custom​ ​alive​ ​and​ ​my  craving​ ​full.​ ​In​ ​this​ ​case,​ ​the​ ​form​ ​of​ ​a​ ​tortilla.​ ​During​ ​one​ ​of  her​ ​visits​ ​in​ ​New​ ​York​ ​City,​ ​Mickey​ ​Trescott​ ​introduced​ ​me  to​ ​Cassava​ ​flour​ ​also​ ​known​ ​as​ ​Yucca​ ​Flour.​ ​That​ ​was​ ​a  revelation​ ​and​ ​the​ ​closest​ ​thing​ ​to​ ​white​ ​flour​ ​I​ ​have​ ​EVER  found!​ ​ ​Thank​ ​you,​ ​Mickey​ ​for​ ​keeping​ ​my​ ​belly​ ​happy!!  Prep​ ​Time:​ ​10​ ​minutes  Cook​ ​Time:​ ​20​ ​minutes  Servings:​ ​2 

  Tortilla​ ​Ingredients:  ● ● ● ● ●

2/3​ ​cup​ ​ ​Cassava​ ​Flour​ ​(AKA​ ​Yucca​ ​flour)  1​ ​cup​ ​of​ ​warm​ ​water  Himalayan​ ​Sea​ ​Salt​ ​optional​ ​(to​ ​taste)  2​ ​tsp.​ ​coconut​ ​oil​ ​or​ ​olive​ ​oil  Your​ ​choice​ ​of​ ​stuffing​ ​(chicken​ ​or​ ​salmon,​ ​mixed  greens​ ​or​ ​any​ ​left​ ​over) 

Mango​ ​Vinaigrette​ ​Dressing:    ● ● ● ●

1/2​ ​cup​ ​olive​ ​oil  1/2​ ​cup​ ​mango  3​ ​tsp​ ​lemon   Blend​ ​in​ ​a​ ​blender​ ​until​ ​smooth. 

Directions: 

1. Whisk​ ​together​ ​the​ ​flour​ ​and​ ​salt.​ ​Add​ ​the​ ​oil​ ​and  water​ ​and​ ​use​ ​your​ ​hands​ ​to​ ​knead​ ​until​ ​the​ ​dough​ ​is  smooth.​ ​Not​ ​to​ ​wet,​ ​not​ ​too​ ​dry.​ ​Divide​ ​and​ ​make​ ​6  balls.​ ​Roll​ ​each​ ​ball​ ​between​ ​2​ ​parchment​ ​paper​ ​until​ ​thin.  2. Lightly​ ​grease​ ​a​ ​large​ ​non-stick​ ​pan​ ​or​ ​skillet​ ​with​ ​coconut​ ​oil​ ​and  warm​ ​over​ ​medium-high​ ​flame.​​ ​When​ ​the​ ​oil​ ​is​ ​hot,​ ​place​ ​the  tortilla​ ​on​ ​skillet.​ ​Wait​ ​till​ ​bubbles​ ​form​ ​ ​and​ ​then​ ​flip​ ​with​ ​a  spatula​ ​and​ ​cook​ ​on​ ​the​ ​other​ ​side​ ​for​ ​40-45​ ​seconds.​ ​Transfer​ ​the  tortilla​ ​to​ ​a​ ​serving​ ​dish.​ ​Prepare​ ​the​ ​rest​ ​and​ ​let​ ​each​ ​tortilla​ ​cool  of​ ​a​ ​few​ ​minutes​ ​before​ ​arranging​ ​in​ ​a​ ​stack​ ​and​ ​cover​ ​with​ ​a  towel.  3. Top  each  tortilla  with  chicken  and  greens,  ​or  anything  you  love  like  hummus,  avocado,  carrots  in  the  center  and  roll  it.  ​Serve  garnished  with  the  extra  reserved  mixed  greens  on  the  side  and  the  mango  dressing.  15

 

Recipes​ ​from​ ​Fabienne   

Moroccan​ ​Couscous  One  of  my  favorites!  This  recipe  brought  me  to  stand  as  a  finalist​ ​on​ ​a​ ​national​ ​cooking​ ​show​ ​in​ ​2016.   Prep​ ​Time:​ ​20​ ​min  Total​ ​Time:​ ​45​ ​min  Serves​ ​5​ ​people 

Ingredients:  ● ● ● ● ● ● ● ● ● ● ● ●   

1​ ​medium​ ​size​ ​green​ ​cabbage  1​ ​onions  3​ ​carrots   2​ ​branches​ ​celery  1​ ​cauliflower  2​ ​cups​ ​ ​acorn​ ​or​ ​butternut​ ​squash  1​ ​turnip  spices:​ ​salt,​ ​oregano,​ ​cilantro,​ ​tumeric,​ ​cinnamon,​ ​mint​ ​to​ ​garnish   1​ ​orange​ ​roasted  black​ ​small​ ​raisins​ ​soaked​ ​in​ ​bouillon​ ​with​ ​cooked/browned​ ​onion  coconut​ ​oil  5​ ​pieces​ ​of​ ​lamb​ ​or​ ​chicken 

Directions:  1. In  a  big  boiling  pot  of  water, add the cabbage cut in slices,  salt.  Reduce  heat  and  cook  till  tender  and until water took all the flavor (20 min  or​ ​so)  2. Remove  all  cabbage  and  use  the  bouillon  as  your  base  for  the  vegetable  stew  and  the  marinated  raisins.  You  no longer need the cabbage for this recipe but I  guess​ ​you​ ​can​ ​be​ ​creative​ ​and​ ​invent​ ​a​ ​side​ ​dish​ ​maybe!  3. Add  to  the  bouillon  the  spices, the veggies cut in pieces, carrots, turnip first, as  they  take  a  little  longer  to  cook  than  the  celery,  squash.  Simmer  for  2  hours.  Add​ ​some​ ​cilantro​ ​at​ ​the​ ​end.   4. Cauliflower  grain:  While  your  stew  is  simmering,  grate  the  cauliflower  and  steam​ ​it​ ​until​ ​“al​ ​Dente”,​ ​meaning​ ​soft​ ​yet​ ​still​ ​a​ ​little​ ​crunchy​ ​and​ ​firm.  5. Meat:​ ​Cook​ ​the​ ​meat​ ​separately​ ​either​ ​roasted​ ​in​ ​the​ ​oven​ ​or​ ​grilled.   6. Marinated  raisins:  ​Soak  ​the  raisins  in  a  cup  of  bouillon  with  spices  (salt,  turmeric,  cinnamon.  Brown  the  onions  and  add  to  the  raisins. Cook for 10 min  at​ ​low​ ​heat.  7. In  a  deep  plate,  spread  the  cauliflower  evenly.  In  the  center  add  the  veggies  and  garnish  with  the  meat  on  each  side  of  the plate. Add the marinated raisins  on​ ​top​ ​in​ ​the​ ​center.​ ​Decorate​ ​with​ ​mint​ ​leafs.​ ​Bon​ ​appetit!  16

 

Recipes​ ​from​ ​Fabienne   

String​ ​Bean​ ​and​ ​Pomegranate​ ​Salad  If​ ​you​ ​want​ ​to​ ​learn​ ​how​ ​to​ ​deseed​ ​a​ ​pomegranate​ ​in​ ​2​ ​min,​ ​go​ ​to​ ​this​ ​link​!   

Prep​ ​Time:​ ​10​ ​minutes  Cook​ ​Time:​ ​10​ ​minutes  Serves​ ​4 

  Ingredients:  ● ● ● ● ● ●

1​ ​whole​ ​pomegranate   1​ ​pound​ ​of​ ​string​ ​beans  1​ ​tbsp​ ​Olive​ ​oil  1​ ​fresh​ ​lemon  Fresh​ ​herbs(​ ​oregano,​ ​marjoram,​ ​thyme,​ ​pink​ ​salt)  1​ ​tbsp​ ​Parsley  

  Directions:  1. Steam​ ​the​ ​string​ ​beans​ ​for​ ​5​ ​min,​ ​till​ ​slightly​ ​softer  still​ ​crunchy​ ​inside.  2. Serve​ ​with​ ​the​ ​pomegranate​ ​and​ ​add​ ​the​ ​dressing.  Garnish​ ​with​ ​parsley.     

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Recipes​ ​from​ ​Fabienne   

Waterzooi    This​ ​was​ ​inspired​ ​from​ ​an​ ​old​ ​flemish​ ​recipe​ ​I​ ​grew​ ​up​ ​with​ ​in​ ​Belgium.   Prep​ ​Time:​ ​10​ ​minutes  Cook​ ​Time:​ ​20​ ​minutes  Servings:​ ​2 

  Ingredients:  ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2​ ​tbs​ ​coconut​ ​oil  1​ ​celery​ ​stalk,​ ​finely​ ​sliced  1​ ​carrot,​ ​finely​ ​sliced  1​ ​onion,​ ​finely​ ​sliced  2​ ​collard​ ​green​ ​leaf  2​ ​leeks​ ​chopped  1​ ​fennel  1​ ​tsp​ ​pink​ ​salt  2​ ​cups​ ​of​ ​bone​ ​broth   2​ ​tsp​ ​of​ ​coconut​ ​cream  2​ ​bay​ ​leaves  Fresh​ ​parsley​ ​to​ ​garnish  Fresh​ ​thyme  1​ ​big​ ​piece​ ​of​ ​white​ ​fish​ ​(chilean​ ​sea​ ​bass​ ​or  cod) 

  Directions: 

 

1. Add​ ​coconut​ ​oil​ ​and​ ​olive​ ​oil​ ​to​ ​a​ ​large  skillet​ ​or​ ​deep​ ​pan​ ​on​ ​heat​ ​over​ ​medium  until​ ​the​ ​butter​ ​is​ ​completely​ ​melted​ ​and  starts​ ​to​ ​foam.  2. Add​ ​the​ ​minced​ ​onion​ ​and​ ​sauté​ ​for​ ​3​ ​-​ ​4​ ​minutes.​ ​Add​ ​the​ ​sliced​ ​leeks​ ​and​ ​fennel,​ ​season​ ​with​ ​some  salt​ ​and​ ​sauté​ ​for​ ​another​ ​5​ ​minutes​ ​or​ ​enough​ ​time​ ​to​ ​slightly​ ​wilt​ ​the​ ​leeks.​ ​Add​ ​the​ ​carrots,​ ​celery,  bay​ ​leaves,​ ​thyme​ ​and​ ​sauté​ ​for​ ​another​ ​4​ ​minutes.​ ​Then​ ​add​ ​the​ ​bone​ ​broth​ ​or​ ​veg.​ ​broth​ ​and  coconut​ ​cream;​ ​bringing​ ​mixture​ ​to​ ​a​ ​simmer​ ​for​ ​about​ ​8​ ​minutes.  3. Take​ ​your​ ​fish​ ​of​ ​choice,​ ​removing​ ​any​ ​skin​ ​and​ ​bones​ ​and​ ​cut​ ​it​ ​into​ ​1​ ​½​ ​inch​ ​cubes.​ ​Season​ ​with  salt​ ​and​ ​add​ ​to​ ​the​ ​pot​ ​turning​ ​down​ ​the​ ​heat​ ​to​ ​a​ ​low​ ​and​ ​cook​ ​for​ ​about​ ​8​ ​-​ ​10​ ​minutes,​ ​all​ ​the  vegetables​ ​should​ ​be​ ​tender​ ​and​ ​fish​ ​just​ ​cooked.   ● Note:​ ​Do​ ​not​ ​bring​ ​to​ ​a​ ​boil,​ ​just​ ​a​ ​light​ ​simmer​ ​or​ ​small​ ​bubbles​ ​around​ ​the​ ​edge​ ​of​ ​the​ ​pot.  This​ ​will​ ​help​ ​prevent​ ​the​ ​fish​ ​from​ ​over​ ​cooking​ ​and​ ​becoming​ ​tough.    ● Serve​ ​in​ ​a​ ​deep​ ​dish​ ​and​ ​garnish​ ​with​ ​parsley. 

 

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Kristen​ ​Lynch,​ ​Social​ ​Media​ ​Coordinator      Kristen​ ​is​ ​a​ ​yogi,​ ​business​ ​school​ ​student​ ​and  paleo-foodie!​ ​She​ ​lives​ ​in​ ​Ann​ ​Arbor​ ​Michigan,  where​ ​she​ ​teaches​ ​yoga​ ​and​ ​studies​ ​at​ ​the  University​ ​of​ ​Michigan’s​ ​Ross​ ​School​ ​of  Business.​ ​After​ ​being​ ​diagnosed​ ​with  Hashimoto’s​ ​Thyroiditis​ ​at​ ​16​ ​years​ ​old,​ ​she  began​ ​a​ ​personal​ ​healing​ ​journey​ ​to​ ​recover  from​ ​Hashimoto’s.​ ​Since​ ​then,​ ​she​ ​has​ ​become  passionate​ ​about​ ​sharing​ ​her​ ​health​ ​journey  with​ ​others​ ​and​ ​joined​ ​the​ ​HeyHashi​ ​team​ ​as  Social​ ​Media​ ​Coordinator.​ ​She​ ​hopes​ ​that​ ​her  efforts​ ​can​ ​inspire​ ​Hashimoto’s​ ​patients​ ​around  the​ ​world​ ​to​ ​take​ ​control​ ​of​ ​their​ ​health​ ​and  live​ ​symptom-free! 

   

 

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Recipes​ ​from​ ​Kristen    Yucca​ ​Hash​ ​Browns     

Prep​ ​Time:​ ​5​ ​minutes  Total​ ​Time:​ ​20​ ​minutes  Serves​ ​2    Ingredients:   ● ● ● ●

1​ ​lb.​ ​yucca​ ​root  ¼​ ​cup​ ​coconut​ ​oil​ ​or​ ​duck​ ​fat  ½​ ​-​ ​1​ ​tsp​ ​of​ ​sea​ ​salt,​ ​per​ ​your​ ​preference  1​ ​tsp​ ​rosemary  

  Directions:  1. Peel​ ​yucca​ ​root​ ​and​ ​cut​ ​into​ ​quarters  2. Shred​ ​yucca​ ​through​ ​a​ ​food​ ​processor   3. Heat​ ​cooking​ ​fat​ ​over​ ​medium​ ​heat​ ​and  add​ ​shredded​ ​yucca   4. Add​ ​salt​ ​and​ ​rosemary​ ​and​ ​cook​ ​until  golden-brown​ ​all​ ​over,​ ​stirring​ ​frequently      

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Recipes​ ​from​ ​Kristen   

Creamy​ ​Avocado​ ​Salad​ ​Dressing   

Prep​ ​Time:​ ​5​ ​min  Cook​ ​Time:​ ​15​ ​min  Serves​ ​4    Ingredients:   ● ● ● ● ● ● ●

1​ ​Avocado   4-5​ ​Tbs​ ​olive​ ​oil  1​ ​Tbs​ ​lemon​ ​juice  1​ ​Tsp​ ​lemon​ ​zest  1​ ​Tbs​ ​apple​ ​cider​ ​vinegar  1​ ​Tbs​ ​maple​ ​syrup​ ​or  honey   Salt,​ ​pepper,​ ​and​ ​any  other​ ​spices​ ​to​ ​taste 

  Directions:  1. Put​ ​all​ ​ingredients​ ​in​ ​a  high​ ​powered​ ​blender  and​ ​blend​ ​on​ ​high​ ​until  creamy.  2. Refrigerate​ ​in​ ​a​ ​mason  jar​ ​to​ ​keep​ ​fresh.​ ​Lasts  about​ ​1​ ​week.          

 

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  Your​ ​friends​ ​in​ ​Healing,  

 

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