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January is Thyroid Awareness Month
January 17th, 2024
January is Thyroid Awareness Month and hypothyroidism is a common disorder, particularly in women. Nutrition can play a significant role in managing the symptoms of hypothyroidism.
Two of the nutrients that are important for optimal thyroid health are zinc and selenium and seafood is particularly rich in these two nutrients. By adding prawns, crab meat or scallops to this soup you can really increase the levels of these nutrients.
Southern Indian Rice and Seafood Soup
This is a recipe from Jamie Oliver’s book Jamies Dinners
When I make it, I miss out the chilli powder as I think the fresh chillis make it hot enough but it’s up
to individual taste!
Serves 4 (Generous portions)
5 tblsp oil
3 tblsp brown mustard seeds
A handful of fresh curry leaves
2tsp cumin seeds
1 tsp garam masala or curry powder
1 ½ tsp chilli powder
2 tsp turmeric
3 red chillis deseeded and finely chopped
2 large thumb sized pieces of fresh ginger, peeled and grated.
6 cloves of garlic, peeled and finely chopped
2 onions, peeled and finely chopped
2 handfuls of basmati rice
1 pint water
600g fish cut into 5 -8cm chunks
2 X 400ml tins of coconut milk
Salt and pepper
Juice of 2 limes
A handful of fresh coriander, roughly chopped (optional)
3 tblsp freshly grated coconut (optional)
Get yourself a big pan and heat up your oil, then add the mustard seeds, curry leaves, cumin seeds, garam masala, chilli powder and turmeric. Cook for a few minutes and you’ll get the most amazing smells filling the room from all these spices. Then add the chillies, the ginger, the garlic and the onions. Continue cooking slowly until the garlic and onions are soft. Then add the rice and the water. Bring to the boil then reduce the heat and simmer gently for 15 minutes. Add your fish and the coconut milk with a pinch of salt. Put the lid on the pan and simmer for a further 10 minutes.
Then stir well to break up the pieces of fish. Taste and correct the seasoning with salt and pepper, then just before serving squeeze in the lime juice and stir in half the coriander.
Serve in warmed bowls, sprinkle over some freshly grated coconut and the remaining coriander leaves.
Article provided by our Nutritionist, Nicky Seabrook, and recipe from Jamie Oliver’s book, Jamies’ Dinners.
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