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Low Iodine Diet Recipes - Thyroid Cancer Canada

Low Iodine Diet Recipes - Thyroid Cancer Canada

58Maple Sweet Potato

58Maple Sweet Potato Soup2 large sweet potatoes (yams)1 tsp oil2 cup chopped onion4 2 cups water2 tbsp maple syrup1 tbsp lemon juice2 tsp nutmegpepper and non-iodized salt to taste (optional)Procedure1 Roast whole unpeeled sweet potatoes in oven until brown and soft (oven about 350 degrees F). This can be done a day or two ahead while roastingsomething else in the oven. When cool, peel the skin off - it should be quite loose.2 Heat oil and add onion and sweet potato. Sauté until onion is translucent (about 4 minutes).3 Add remaining ingredients. Simmer for 20 minutes. Puree if you want a smooth soup, or mash if you prefer chunky.4 Options: use butternut squash or pumpkin instead of sweet potato or honey instead of maple syrup.Yield: 5 cups

59Mushroom Barley Soup1/2 cup uncooked barley6 1/2 cups water or broth1 to 2 tbsp oil1 ½ cups chopped onion4 cloves garlic, minced1 lb mushrooms sliced (use different types if desired)1/2 to 1 tsp non-iodized salt5 tbsp dry sherryfreshly ground black pepperProcedure1 Place the barley and 1 1/2 cups of the liquid in a soup pot. Simmer until barley is tender – approximately 45 minutes. Different types of barley needdifferent cooking times, check instructions on the package.2 Sauté the onions and oil for about 5 minutes over low heat. Add garlic, mushrooms, and optional non-iodized salt. Cover and cook, stirringoccasionally, until everything is very tender – approximately 10 minutes. Stir in sherry.3 Add the sauté with all its liquid to the cooked barley, along with the remaining 5 cups of liquid. Simmer, partially covered another15-20 minutes oververy low heat. Adjust seasonings if needed.Servings: 4

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