Hypothyroidism + Kale

Pesto + Pasta is a dream food combination.

Unfortunately it didn't show up in my dreams last night, which were instead filled to the brim with kitchen renovations, builders and money disappearing rapidly from my bank account.  

"This is fun!" I have to keep telling myself.

Pasta played a big part in my life only a few years, ago.  Now things are a little different - I've upped the anti (and not to mention the nutrition!).  When I feel the need to twirl my fork, I now reach for buckwheat or brown rice pasta, or in this case, the humble zucchini.....



Zucchini Noodles and Kale Pesto


 makes 2 cups of pesto


1 bunch of kale, leaves only | juice of a lemon | 3 spring onions, roughly chopped | 1/2 garlic, minced | olive oil (around 1/4 cup) | water | sea salt + pepper | 2/3 cup raw almonds (or cashew) nuts


  1. Place all ingredients into a food processor and process until well combined (but with some texture).
  2. Taste and adjust the seasoning ,or perhaps you may need to add a little more olive oil or water to gain a thick yet creamy pesto.
  3. You can serve raw or heated (I personally eat this pesto cooked - see why below)


Make your zucchini noodles (one zucchini per person) by using a julienne peeler or mandolin.  Place the noodles in a colander and sprinkle with a little sea salt for approx 15 minutes to help extract a little of the water, then squeeze between paper towel.

I serve the noodles raw, as they soften when you add the heated kale pesto.



Having hypothyroidism (basically, an under active thyroid), I voraciously research foods that help or hinder the natural workings of my thyroid.  One "hinder" I have found are goitrogen food.  Kale being one of them. Goitrogen is a compound that makes it more difficult for the thyroid gland (only if your thyroid is already compromised) to create hormones, thus contributing to an even more lethargic and enlarged thyroid.  

However, again through my research and of course experimenting on myself, I don't avoid these foods, I just simply limit the amount I consume and prepare them in such a way as to break down the goitrogenic compound through either steaming, cooking or fermenting them beforehand.  I also rotate them in my diet so I'm not eating them every day.