Out of both frustration and desperation, I recently returned to focusing on self-care. I knew I hadn’t been taking good care of myself for almost a year, but I always had an excuse as to why I couldn’t make time for it. As most of my readers know, I was diagnosed with hypothyroidism last spring, and it’s been a long journey trying to heal my thyroid. I tried a few different medications, but they caused me to gain weight. I also noticed that my hair started falling out, and I was having increased sensitivity to heat. I stopped taking the meds and am now focusing on my diet and detoxing my liver. I’ve been reading everything I can get my hands on about the thyroid, and just health and wellness in general. It’s an area I’ve always been interested in, but have become even more so recently. One of the things I’ve learned is that the liver is a major player when it comes to so many ailments in our bodies. One of its main functions is to detoxify chemicals and metabolize fats. If the liver stops being able to function, it directly affects the thyroid. One of the biggest reasons for our livers becoming toxic is due to a poor diet. According to the American Liver Foundation, up to 25% of people in the U.S. are living with non-alcoholic fatty liver disease.
So, I am focusing on my diet.
I’ve had a lot of time to ponder my life ever since my sister died. While I’m on this earth, I want to be healthy, without pain and ailments, strong, anxiety-free, and able to foster a quiet mind.
After just a few days of cutting out sugar (and most carbs other than veggies and fruit), I started to feel much calmer than I had in several months. My sugar cravings disappeared almost immediately. I read about dandelion root being a great herb to detox the liver, and I found this delicious roasted dandelion root tea that has a nice, nutty flavor to it.
I started going to therapy again as well. I forgot how helpful it can be to pinpoint habits and behaviors. My therapist diffuses essential oils in her office and I find it so calming during my sessions. I’ve always liked the smell of essential oils, but never put it together that they are the essence of plants that help calm the mind and enhance mood. My goal for next month is to get back into my yoga practice.
Who doesn’t love coleslaw? It’s the perfect summer side dish. You can make it creamy using mayonnaise, or you can keep it lighter going the oil & vinegar route. Either way, I love it. A few years ago, one of my co-workers shared her recipe for miso slaw, which turns your standard coleslaw into one with an Asian flavor profile. I added the mushrooms myself, and you can go ahead and add as many other vegetables as you’d like. Go crazy with the additions to this!
- 8 oz. baby bella mushrooms chopped
- 1 tbsp extra-virgin olive oil
- 2 tbsp sesame seeds, plus extra for garnish
- 2 Tbsp. rice vinegar
- 1 Tbsp. white miso*
- 1 Tbsp. granulated sugar
- 1 tsp. grated fresh ginger
- 1/2 tsp. salt
- 2 Tbsp. sesame oil
- 1/4 cup extra-virgin olive oil
- 2 14 oz. bags slaw mix
- Place large sauté pan over medium heat and add olive oil. Add mushrooms and cook 5-7 minutes, until softened. Set aside.
- In a large bowl, mix together sesame seeds, vinegar, miso, sugar, ginger, and salt.
- With a whisk, slowly incorporate sesame oil and olive oil into mixture.
- Add slaw mix and mushrooms to bowl and mix thoroughly. Add additional sesame seeds if you prefer. Cover and refrigerate for 1 hour to marinate. Serve chilled.