Metabolism balancing bowl full of goodness

Wonderful for supporting the function of the thyroid gland!

Weight gain can often be linked to an under functioning thyroid (hypothyroidism). It is really important to ensure this gland is receiving enough iodine so that it can manufacture the hormones necessary for optimal metabolism thereby supporting your bodies ability to burn fat adequately.

Seaweeds have enormous health benefits due to their wide range of vitamins and minerals including iodine and they make a great addition to our diets to ensure metabolism is working at its optimal level and the body is burning fat effectively.
A good brand of Seaweed to go for is Clearspring and you will find this in any health food shop as well as through online sources -

The great thing about these bowls is that you can mix and match a variety of different vegetables to suit your tastes and needs on different days. The possibilities are endless so feel free to experiment!


1/2 cup cooked quinoa
1/2 cup steamed broccoli 1/2 cup steamed kale
1/2 cup steamed courgettes
1/2 cup steamed red peppers 1/2 cup cooked chickpeas
2 heaped tablespoons tahini
1/3 cup of raw sauerkraut
2 tablespoons soaked dulse seaweed

Garnish with a splash of coconut aminos, sesame seeds and freshly ground black pepper.

(Overuse of soy products can interfere with optimal functioning of the thyroid gland. Coconut Aminos provides a low sodium soy free alternative to soy sauce that you can find in Holland and Barrett, health food shops or online sources.)


  1. To steam vegetables:
    Fill a small pot with 2 inches of water, add chopped vegetables to steaming tray, cover with a lid and cook for about 3-5 minutes. Check at 3 minutes using a fork, it should go through with a little force meaning the vegetable is al dente.
  2. Chickpeas:
    If you are short on time and haven't pre cooked your chickpeas rinse a box or can of organic chickpeas under running water. Heat a little olive oil in a pan and add a quarter teaspoon of Za’atar and the cooked chickpeas and stir for a few minutes until they are coated with Za’atar. Remove from the heat. (Za’atar is a combination of middle eastern herbs blended together. You will find this in any of the major stores such as Sainsburys.)
  3. Quinoa:
    Rinse the quinoa under cold running water to remove its bitter flavour.
    Tip into a pan and add double the amount of salted water.
    Place over a medium heat and bring to the boil.
    Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
  4. Take a large serving bowl and place quinoa, steamed vegetables and chickpeas inside. Add the seaweed and sauerkraut and drizzle the tahini over the top. Finally sprinkle a splash of coconut amines, sesame seeds and freshly ground black pepper.