Dealing With Healing + Black Eyed Peas, Fennel, and Dill Salad

About a month ago, I expressed some concern about my weight to my doctor. I haven’t weighed myself since my (long ago) Weight Watchers days and I’ll always be a curvy girl…but I knew that with how well I eat + my daily workouts, that something was up. And I really wasn’t feeling like me. We did a whole slew of tests and then came back for the results. He told me I had Hashimoto’s Disease. Which sounds like a cool Japanese horror film, but is actually an autoimmune disease that affects the thyroid gland.

When my doctor gave me the diagnosis, I played it cool for a minute. But as he started to explain the situation…serious tears started falling. He told me that gluten was a no-no (fine), soy was out (yeah, on it), that I needed to watch my fruit intake (blerg), and then gave me a list of cruciferous vegetables that I’m not supposed to eat on the regular (NOT cool). The list of vegetables took me from a somewhat-elegant cry to an ugly snot party.

The list of veggies (also known as Brassica Family) includes Kale, Spinach, Collard Greens, Arugula, Cabbage… HUH? These greens are my life, and they make me feel so good! I wake up to a kale and spinach juice and end the night with a mound of arugula. He explained to me that certain foods (like these veggies) are goitrogens – and that they suppress thyroid function. He said I could still have them in moderation and some of them if cooked. But I wasn’t even listening at that point, I was too focused on never having the collard and sauerkraut salad at RAW again.

He also told me I had to lose weight. YEAH I KNOW, that’s the whole reason I wanted to get the tests in the first place. And no matter how much self-love you do, it never really feels good to hear. And if this new disease-thing is causing weight gain, then how exactly am I supposed lose it? I left feeling confused, chubby, and hungry for strawberries. I told myself I could be sad for one day and then had to snap out of it! But that’s not how it always works. I sunk into a pretty icky place.

But last week, I woke up. I started to let myself hear the positive stuff the Dr. told me. Like that because I ate a healthy diet, I had managed to keep this thyroid problem from going off the charts. And that cold intolerance is also a symptom…which explains why my heating bill was off the charts. And that I could still have juices, but not all the time. But most importantly, I woke up and realized there was no point in me having this pain-in-the-ass disease, if I couldn’t do something with it. For me, that meant sharing and maybe helping other people. I found out that 1 in 5 women suffer from thyroid issues. 1 in 5! That’s a lot.

What seemed icky, now seemed like a new tool. It’s giving me an opportunity to find new greens and see a whole new category of foods to make new recipes. It also means, I know even more when I’m coaching my clients.

I also realized that oftentimes we have an easier time helping others before ourselves. And maybe by doing just that, we can find a faster road to healing. Maybe think about what’s bugging you right now – health issues, relationship drama, wanting a new job. How can you take this and help someone else? You might be surprised by what happens…for both of you.

This first new thyroid-friendly recipe is a riff on one The Jiv found for me. He knew I was having a hard time and wanted me to be excited about cooking again. This recipe did the trick (and these did too). I’m feeling sparkly again. Chard is my new dude. Mint has changed my smoothie game. And I decided I’m going to learn to run this spring (eeh!). Who knew getting called chubby and being told you couldn’t eat kale anymore could have turned out so great? Excited for what’s to come and hope you’ll join me in the newness.

{ Black Eyed Peas, Fennel, and Dill Salad }
adapted from CHOW

1/2 pound dried black-eyed peas, soaked in water overnight and drained
2 tablespoons oil (coconut or olive), divided
1 medium yellow onion, diced
2 medium garlic cloves, minced
4 tablespoons brown rice vinegar
1 medium fennel bulb, trimmed and cut into medium dice
3 tablespoons finely chopped fresh dill
Salt and pepper to taste

Place peas in a medium saucepan (after soaking), cover with cold water, and season give a sprinkle of salt. Bring to a boil and reduce heat to low to simmer until beans are soft about 25 to 30 minutes. Drain and set aside.

Sauté onion and garlic in a tablespoon of olive oil or vegetable broth until onions are soft and brown. Stir in vinegar.

Remove the pan from heat and add black eyed peas, fennel, dill, and remaining tablespoon of oil and stir. Season with salt and pepper…finished!

HOMEWORK TIME:
If you want to learn more about thyroid issues or Hashimoto’s, check out this video from Dr. Hyman. He shares the right tests to get diagnosed properly and foods that can help too. And maybe this doesn’t directly affect you, but maybe your sis, mom, or friend might benefit from this information. Share. Share. Share. Share my story. Share the video. It’s exciting to think that because of YOU, someone else might start feeling sparkly again too.

PS: Don’t freak, you’ll still see lots our Cruciferous friends here…just gonna mix it up more!