Your thyroid gland, a butterfly-shaped little thing inside the bottom of your neck, is the master gland that encourages all your other glands to do whatever they are supposed to do. Your thyroid thrives on iodine. It doesn’t take a lot of it. Eat seafood once or twice a week and you probably get enough iodine to let your thyroid produce the two necessary horrmones.
1 Tablespoon coconut oil
2 salmon steaks
2 tablespoons Teriaki Sauce
White pepper to taste
In a small skillet, on medium heat, heat the oil until a drop of water flung into it bounces. Add the salmon steaks and sprinkle them with the teriaki sauce. Cook uncovered for 10 minutes per inch of steak thickness. Serve hot.
Serve with brown rice fettucini noodles boiled 16 miutes in a 6-cup saucepan with generous amout of water and a Tablespoon of olive oil until a sample noodle cuts easily with the side of a fork.
Complete this menue with a vegetable salad featuring dark green leaf lettuce, well washed and patted dry between clean tea towels, sliced tomatoes (if using grape tomatos, just cut them in half), cucumber slices and chopped green onions.
Note: Salmon is the only fish I know of that yields Vitain D, much needed in our northern latitude and the fall and winter wherever you live. Nutritionists recommend that we take at least 800 to 2000 I.U. of Vitamin D as a supplement to help us ward off winter colds. It could also be helpful in fighting other viruses, like coronavirus.
Easy Shrimp Salad
1 cup frozen ready to eat shrimp, thawed at room temperature.
Dark green leaf lettuce, well washed and dried between paper towels or clean tea towels as above.
Juice of 1 lemon
1 Tablespoon canola oil
Arrange lettuce on plate. Combine lemon juice and oil. Mix with shrimp. Top lettue with this mixture.
Now that the months have R’s in them, we can eat fresh oysters, a very good source of zinc as well as iodine. Here is a favorite oyster soup of our household.
1 Tablespoon butter
1 jar fresh oysters.
1 ½ cups milk
Salt to taste
¼ cup minced hives
In a skillet, melt the butter. Add the oyster, reserving the liquid temporarily. Cut the oystrs into bite-size morsels. Cook over medium heat until oyster become more opaque. Add milk, salt add chives. Sprinkle with paprika. Serve hot.