THIS DISH IS A THYROID DISH. IT CAN BE USED TO BRING THE IODINE CONTENT BACK TO NORMAL LEVELS. MUSHROOMS STIMULATE THE IMMUNE SYSTEM. A SOURCE OF VITAMINS AND PHYTAMINES (SECONDARY PLANT SUBSTANCES), WHICH HAVE A POSITIVE EFFECT ON THE LIVER AND KIDNEYS.

Working time: approx. 30 min.

Cooking/baking time: approx. 20 mins.

Ingredients (for 4 people):

4 strips of kombu (nori, laminaria are also suitable) seaweed or 250 gr salicornia (a seawater plant)
1 fennel bulb cut into fine cubes
Finely slice 4 carrots or parsnips
50 g chia sprouts
sunflower oil
Fine sea salt
Lovage or fresh parsley to taste
A strong pinch of each: galangal powder, Bertram powder, fennel powder, ysop powder, quendel powder, cinnamon powder, cubeb powder. You can use a little more galangal powder here.

Preparation:

Soak the seaweed in good spring water for approx. 10 minutes, then wash under running water. Cut into thin strips. Then boil in water for 20 minutes. Then heat some sunflower oil in a wok or frying pan and add the vegetables, herbs and sprouts to the pan and toss in the oil. Sprinkle in the spices. Turn and fry for 2 – max. 5 mins. Salt is hardly necessary when using salicornia. Depending on the algae, it may be necessary.

This vegetable side dish goes well with fish, poultry or spelt semolina gnocchi. A variation is also possible if you have some fresh herb seedlings or shitake. Slice them finely and cook them with the vegetables. This adds a special touch to the dish.

WER EINE SCHILDDRÜSENÜBERFUNKTION HAT SOLLTE DIESES GERICHT MEIDEN.