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Low Iodine Diet Recipes - Thyroid Cancer Canada

Low Iodine Diet Recipes - Thyroid Cancer Canada

54Finn Vegetable Stew2

54Finn Vegetable Stew2 tbsp oil3 cups chopped onion3 cloves garlic, minced1 cup diced potatoes1 cup diced carrots1 cup diced parsnips2 cup diced turnip2 cups peeled & diced beets7 cups water or homemade broth of your choice2 tsp non-iodized salt (optional)3 bay leaves1 tbsp minced fresh thyme and/or dill ( or 1 tsp. dried)1/4 cup cider vinegar or balsamic vinegar5 cups carefully rinsed & chopped beet greens or chard or spinachnon-iodized salt & pepper to tasteProcedure1 In the soup pot, heat oil, onions and garlic – until the onions are soft. Add next ingredients through herbs. Cover and bring to a simmer; then cook on medium-low heatfor 10-15 minutes.2 Add the vinegar and greens. Gently simmer 5 to 8 minutes until greens are just tender but still bright green.3 Add non-iodized salt and pepper. Remember to find and discard bay leaves before serving.Servings: 4

55Garlic & Vegetable Broth10 cups water3 whole heads of garlic3 bay leaves8 whole black peppercorns1/2 tsp non-iodized salt2 potatoes, thickly sliced4 celery stalks, thickly sliced2 medium carrots, peeled and thickly sliced1/2 tsp dried thyme or 6 fresh thyme sprigs4 fresh parsley sprigsProcedure1 Remove papery skins from garlic heads and break apart into cloves (no need to peel them).2 Combine all ingredients in a large pot and bring to a boil.3 Cover, lower heat, and simmer for 1 hour.4 Strain the stock through a large colander or sieve, pressing out as much liquid as possible.5 If not using right away, can refrigerate in a sealed container for a few days, or freeze up to 6 months.

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