As I began trying to heal myself, the first thing I decided to start with was my diet. I ate fairly healthy to begin with, so simple tweaks were cutting dairy, wheat, and caffeine, as well as cutting back on red meat. You can read all about good diets in helping to reduce fibroids in Dr. Allan Warshowskys book “Healing Fibroids, A Doctor’s guide to a Natural Cure.”
I created this website because I found out that I had a fibroid, and instead of surgery I was interested in trying to heal myself naturally. The first thing I had done was a blood panel to determine where all of my vitamin levels were, as well as any food allergies. I had read that this is a good starting point in creating a road map, so to speak, of determining how to start a plan of action in healing yourself. The information can give you and your doctor signs of where to start. For me, it was loud and clear.
Wash carrots, you don’t need to peel them, just roast them whole. Then toss in a bowl with a drizzle of olive oil to coat. Sprinkle with curry and a sprinkle of cinnamon. Roast carrots in oven at 350 for 20 minutes. Depending on how thick or thin your carrots are, you may need more or less time. Just watch them to make sure they don’t burn.
Pour oats into a pan with water or milk, or do half water and half milk (It is a personal preference). Bring to a boil, and then reduce to low. Add golden berries, cinnamon & coconut oil and cook for 8-10 minutes, stirring occasionally. Be sure to cook on low after you get a boil so that you do not burn the oats. Remove from burner when finished cooking and put into a bowl. I like to let the oats cool a little before eating.
When using herbs and spices don’t sprinkle from the dispenser into a steaming pot, the steam may enter the spice container and degrade it over time. Shake the spices into your hand, away from the steam, before adding to any dish. If you can avoid using aluminum or copper pans for preparing herbs, I would suggest doing so. Both metals are detrimental to the quality of the herbs. The metal in aluminum pans may be released in unsafe amounts into the preparation during cooking and can be quite toxic.
I will put in a bowl with wild rice, avocado, sautéed kale and shiitake mushrooms. You can put in a glass container and store in the refrigerator. It lasts for about 2-3 days. I use for breakfast, lunch, dinner or dessert. I never use a microwave to reheat items. I always use a toaster oven or pan on the stove. The squash is super decadent with a little maple syrup, extra cinnamon and a dollop of coconut whip cream on top with crushed pecans. A version of this was always served at my families thanksgiving dinner, but with a lot of refined sugar added.
This is a great way to get your cruciferous veggies in your diet. Since they are steamed, they are not as hard on your stomach. I have read in many articles that cooking your cruciferous vegetables can reduce the amount of goitrogenic properties these veggies have, which can suppress your thyroid hormone function. So if you are dealing with fibroids, a hormone dependent condition, you may want to try and cook your cruciferous veggies so your body is in hormonal balance and not receiving as many Isothiocyanate’s. Isothiocyantes are found in cruciferous vegetables and appear to be heat-sensitive. Therefore cooking them appears to lower the availability of these substances.