Last spring our former board member, Carmela Sagendorf approached THANC with a novel idea. She wanted to create a cookbook, the proceeds from which would benefit the Foundation. Carmela along with dedicated volunteer, Carol Graybeal and Foundation staff collaborated to refine and publish a collection of healthy and delicious recipes. Altogether, we assembled over 250 recipes from renowned chefs, former patients, THANC board members and staff, filling the book from cover to cover. Now in its second edition, this colossal collection includes thyroid-healthy, post-treatment friendly, gluten-free, heart-healthy, and vegetarian dishes. We intended to help those patients recovering from surgery and radiation therapy maintain a healthy diet, while showing that preparing something that tastes good can also be good for you. THANC the Cook will be available in July for $20. Pre-order today to reserve your own copy! Below is a recipe from the cookbook. Try it out!
Contributed by Kristine Collins
- 1 cup Bananas
- 1 cup Strawberries
- ½ cup Spinach, fresh
- ¾ cup Granola
- 1 cup Rice milk
Put all ingredients in a blender and blend until well combined. Almond milk, coconut milk, or vanilla milk may be substituted for rice milk. Yields approximately 2 pints—about 2 to 3 servings.