Beth uses Raw food to overcome a burned-out thyroid
Beth is a young woman with a new husband, 5 children and a career which keeps her super busy. In 1999 her doctor prescribed medication for her hypo-thyroid condition. Even though the medication was relieving some of her symptoms, she was constantly tired and constantly combating her weight. In fact, she claims to have been on every fad diet and fad cleanse that would come along. In October of 2009 she began a new supplement regimen which began putting her body into a more alkaline state. Those products are also products I have incorporated into my life. They are from Liv International and can be found on my RESOURCES page.
Something was defiantly changing in her body. Her new symptoms included heart palpitations, bulging and painful eyes and horrible headaches. She was frustrated to discover her hypo condition had turned into hyper-thyroid! It was recommended she cut back on her doses of Synthroid. Over the course of the next 6 months her doctor had cut her down to 25 micrograms from 200! Her body was responding to it’s new alkaline environment. She felt better then ever, but she was still struggling with her weight and some fatigue. She and I met in August and she was inspired to do a 35 day challenge with me. It was the first time she had heard of RAW food and she discovered she loved the food!
It was a new concept to eat as much tasty, fresh food as she wanted. Her food always came with limitations and lots of emotions. That became a thing of the past as her children were supporting her in every way. They loved all the treats, soups, and crackers she was making. She even discovered she could eat walnuts again, after soaking them for several hours. It was a whole new world and she was embracing it!
She lost weight and was beginning to feel better then just “good”. She finished her nursing degree and married the man of her dreams. Her 8 year old son just had a birthday and actually asked for a RAW pumpkin pie for his birthday cake! Beth is inspired daily to continue her path, as she is now completely free of prescription medications!!!
Beth shares her Everyday RAW Carrot Cake with us. It’s easy and absolutely decadent!
Everyday RAW Carrot Cake
Crust:
2 cups raw almond flour
1/2 teaspoon sea salt
1/2 cup finely cpped medjool dates
1/3 cup maple syrup or agave nectar
Fillling:
1 pound carrots, finely chopped
16 ounce fresh pineapple
1/3 cup raw cashew flour
2/3 cup finely chopped medjool dates
1/2 cup finely chopped raisins
1/2 cup finely chopped dehydratd coconut meat (unsweetened)
1/4 cup ground flax or hemp seeds
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Frosting:
1 1/3 cups cashew flour
2 cups finely chopped meddjool dates
1/4 cup maple syrup or agave nectar
1/4 cup fresh lemon juice.
Directions: Finely chop ingredients prior or use your Vita-Mix, or food processor to do this for you. You can also soak your nuts, dehydrate and process your own flour in your Vita-Mix.
use a 9″ pie pan or spring-form pan(my preference), lined with wax paper or parchment paper.
In a food processor, blend crust ingredients until creamy. Press into pan. Place pan in the freezer for approximately 30 minutes.
In a food processor, blend filling ingredients until just combined. If you want a smoother filling, blend longer. Spread the mixture on top of the crust layer and place in the refrigerator for 15 minutes.
In a food processor, blend the frosting ingredients until creamy. Spread over the filling and chill in the refrigerator.
Serve right from the refrigerator. Cut either into pie slices or squares.
Beth’s Notes: You can substitute any nut flour that you choose depending on your taste buds. You can also add walnuts or other chopped nuts into the filling. Even my kids who do not like carrots, love this cake!!!
