Hypo-Thyroid Friendlier Green Smoothie Recipe
I know. I know. Everyone and their yoga teacher’s cousin is hawking a green smoothie recipe. The world does not need yet another green smoothie recipe. I’ve been asked a few times though so here’s mine anyway.
Now, I love me a green smoothie as much as your next kombucha swigging hippie but, having an autoimmune disease of the thyroid called Hashimoto’s, I try to stay away from things which can further harm my princess-and-the-pea-like thyroid. That includes common ingredients like raw kale, raw chard, raw spinach and raw parsley, which are all goitrogens. You can read more about goitrogens here. For our purposes, suffice to say that consuming a lot of raw goitrogens isn’t a great plan for people with thyroid issues.
I know. For the love of god, it’s KALE! It’s supposed to be good for us, RIGHT?!
Here we are–trying to do something healthy and getting screwed. Isn’t that always the way? WTF, KALE? I COULD HAVE BEEN EATING A SNICKERS BAR INSTEAD. WHAT KIND OF CON ARE YOU RUNNING, ANWAY?!
Calm down. Goitrogenic foods usually are still good for us–but people with thyroid issues are a lot better off cooking them. Cooking appears to deactivate some of the goitrogenic properties of these foods. So the greens that go into my smoothies get steamed. I also add coconut oil because the nutrients in the vegetables are better absorbed with saturated fat.
I don’t put any fruit in my green smoothies because I feel a whole lot better when I keep my consumption of sugar–even natural sugar–to a minimum. From what I understand, that’s a pretty thyroid friendly idea. In yet another bizarre twist on the green smoothie front, I actually think the smoothie tastes better without fruit. Who’d have thunk? I know the fruit is supposed to mask the flavor of the greens but how often do we eat a plate composed of kale, bananas and strawberries? Foods that taste good together in their solid form usually taste pretty good together when you liquify ’em. At least, that’s my take on it.
Oh, and I don’t use this as a meal substitute. It’s more like a way to make sure I’m getting some greens in. This morning I’m having my green smoothie with bacon and eggs. Yesterday, I had it with brisket.
Thyroid Friendlier Green Smoothie
- 1 bunch organic greens (kale, chard, spinach or whatever else you like)
- 1 bunch organic parsley
- 5-ish stalks celery
- 1 large cucumber or 3 litle ones
- 2 heaping tablespoons coconut oil
- Filtered water
- Set steamer to boil
- Wash all your veggies
- Steam the hardier greens until they turn bright green (usually 2 minutes max)
- Cut the celery into big chunks and put in blender
- Add steamed greens to blender
- Add some water to blender, not to much–maybe 3/4 cup
- Blend the holy living crap out of it (chunky, goopy smoothies = bad)
- Cut cucumber into large chunks and add to blender (if it’s not organic, peel it first)
- Keep blender running while steaming parsley (usually 1 minute max)
- Add steamed parsley to blender
- Add coconut oil to blender
- You will now have a super-blender chock full of very dense green smoothie
- Fill mason jars only 2/3 and refrigerate (don’t overfill; trust me on this–you added very little water on the front end, and these suckers congeal in the fridge)
- Consume over the next 48 hours
- Just before drinking, fill the jar with filtered water and shake the heck out of it
Disclaimer: I’m not a doctor. I’m not a nutritionist. I’m not offering medical or nutritional advice. Consult your doctor before consuming green smoothies. Consume green smoothies at your own risk. I assume no responsibility for any green smoothie related deaths or injuries. Blah, blah, blah, etc.
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