When you’re struggling with thyroid disease, you already have enough stress in your life, so there’s no need to complicate your food and stress over what you’re eating.
Carrie Vitt is the creative genius behind the mouth-watering recipes at Deliciously Organic and the author of the Grain-Free Family Table Cookbook . I was so excited to learn that she has been able to get her Hashimoto’s into remission through the use of food and nutrition.
Through organic, unprocessed food her family of four has overcome severe asthma, eczema, Hashimoto’s, irritable bowel syndrome and migraines, all without drugs—just good, natural, real food.
Carrie offered to share one of her delicious recipes with our community!
Panna Cotta is a simple, slightly sweet and creamy dessert that is a great way to get some extra gelatin in your diet. Gelatin is a great natural alternative to protein powder. It contains between 6-12 grams of protein per tablespoon and helps aid in digestion, and can contribute to the building of strong cartilage and bones. Gelatin has also been shown to benefit the digestive tract, immune system, heart, liver, muscles, and skin. It also helps aid in detoxification.
Of course, one of the best ways to consume gelatin is homemade chicken stock (aka bone broth), but if you’re looking for additional ways to add gelatin to your diet you can add the granulated alternative to soups, stews, puddings, baked goods, etc. I like to use it in grain-free baked goods because it acts as a binder and I also add it to smoothies for the nutritional benefits.
Classic panna cotta uses milk and cream, so for a dairy-free version, I substituted with coconut milk. It’s a popular “girly” dessert (great for bridal or baby showers) because it’s smooth, creamy, and not too sweet. Top with seasonal berries, and you have the perfect light dessert.
- 4 cups full fat coconut milk, divided (I prefer Native Forest or Natural Value)
- 1 tablespoon unflavored gelatin
- 1/3 cup raw honey
- 2 teaspoons vanilla extract
- 1 cup seasonal berries
Pour 1 cup coconut milk into a medium saucepan and sprinkle evenly with the gelatin. Let the milk sit for 5-10 minutes to allow the gelatin to soften.
Heat the milk and gelatin over medium heat, constantly stirring, until gelatin is dissolved and milk begins to steam. Stir the remaining coconut milk and honey into the warm milk and whisk until all the ingredients are dissolved. Removed the pan from the heat and stir in the vanilla. Let the mixture cool for 10 minutes.
Divide the coconut milk mixture evenly among 6 glasses or small bowls. Cover Panna cottas tightly with plastic wrap, making sure the plastic wrap does not touch the cream’s surface. Refrigerate for about 5 hours, until cold and set. When you are ready to serve, top with seasonal berries.