Boost Digestion: Better Your Thyroid {and my favorite Chickpea Veggie Cakes}

chickpea cakes
chickpea cakes

One of the biggest brew ha-ha-ha’s for those of us with a low functioning thyroid is our digestion.

On one hand, it can be a big, ole pain in the tush.

And, on the other hand, it can be our brightest guiding light.

Pain in the Tush

I’m going to tell ‘ya from experience; a low-functioning thyroid tends to lend itself to a sensitive digestive tract.

We’re sensitive creatures. Eat the wrong thing and our tummies hurt,

our digestion slows and our energy tanks.

Sure, at times it can be a BIG pain in the rear.

Brightest Guiding Light

On the other hand, having a sensitive system can be a major plus.

Our bodies are great communicators. Unfortunately, they don’t talk using fancy words and philosophical phrases.

Our bodies communicate by how we feel.

Listening is the key to a long, healthy relationship with your thyroid and your body.

Give Your Belly A Boost

There’s three ways to dance around these types of sensitivities.

1. Food Fear. Simply avoiding the offending food. It works in the short term, but it doesn’t heal the underlying problem.

2. Strengthen the system. Bring on digestive aids like hydrochloric acid, fermented foods, and digestive enzymes. (Smart thinking.)

3. Make foods more digestible. Putting in a little prep time can make all the difference in your digestion.

Keep reading and I'll show you how.

Why Soak Beans

Beans are one of those tricky foods for low thyroid folks. They’re a great protein source,

and they’re also a digestive nightmare for tender tummies.

The Good Side: Beans are loaded with all sorts of nutrients from protein and fiber to

vitamins and minerals [like calcium, manganese and potassium].

The Other Side: Beans are loaded with anti-nutrients. These anti-nutrients found in the outer 

seed coat help protect the bean from the sun, insects, and predators. But the also make the nutrient loaded bean

difficult to digest and interfere with the absorption of nutrients.

The Good News: Soaking beans eliminates those anti-nutrients. In some ways, soaking mimics the

germination process that takes place in nature. It neutralizes the anti-nutrients while unlocking

precious nutrients and enzymes.

How to Soak Beans

Soaking beans is way easier than it sounds.

1. Cover the beans with more than enough water and a tablespoon of sea salt. Set on the counter overnight.

2. Rinse and strain. Add more water.

3. Pop ‘em in the crockpot and cook for 6-8 hours until beans are soft.

Now What Do You Do With Those Beans?

Add beans to soups and stews, toss ‘em in a salad OR make Chickpea Veggie Cakes! If you do prep your beans, make sure to stash some in the freezer.

You can pull them out when you're in a rush and wow your family with a quickie meal any time.

Recipes Taste Better when Shared

When it comes down to it, I sooooo believe that recipes are meant to be shared.

Go ahead, invite some friends over and share the love with these Chickpea Veggie CakesOR give your friends a

virtual hug and share these cakes in digi-form (just hit your favorite social share button below the recipe.)

To Chickpea Veggie Cakes and happy tummies!

~ Kristin