Curing PCOS and Hypothyroidism with Food – Cora
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Curing PCOS and Hypothyroidism with Food

When I first met Amie Valpone, I felt a lightning bolt of instant connection. We shared experiences of illnesses and hormone imbalances that baffled doctors for months, but that we were ultimately able to heal using food and nutrition. We shared a zeal for clean, healthy living that eliminated toxins from our lives and our bodies. I had found a remarkable woman who was offering her own story with honesty, and openly offering the solutions that had ultimately healed her with others who were suffering. She is lighting the health world on fire and we are honored at Cora to have Amie share her wisdom on today's Day One blog.


My journey to eating clean started ten years ago when I was suffering from a dozen health issues and throughout the last ten years I have learned how to heal my body from a range of symptoms and diagnoses from PCOS to Lyme disease to Hypothyroidism and C.Diff colitis. I lost my period for 10 years and just got it back 6 months ago- so now I’m only using clean feminine care products to ensure I’m keeping my body as healthy as possible. I started my website, to help people suffering from everyday minor symptoms such as a headache to hormone imbalances as well as chronic illness; my hope is that my new book helps change lives and gives people hope that they can get to the root cause of their illness and find the light at the end of the tunnel.

Something I learned, that no doctor ever told me (and I’ve been to over 500 doctors) is the fact is that nothing changed until I started to clean up my food and my environment (personal care products, cleaning products and beauty products) because our skin is our biggest organ- so it’s important to look not just at what we are putting in our bodies but also what we are putting on our bodies, as well. That’s when I started to look at my feminine care products and started to use only pure, clean, organic tampons and pads. I realized that the toxins in my environment and food were effecting my hormones and causing terrible PMS, bloating, weight gain, acne and mood imbalances. That’s when I taught myself how to detox all the chemicals in my life and starting writing this book. I also realized that I had to put my health in my own hands and be my own doctor to navigate through the world from illness to wellness and vitality!

In my new cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, I talk about how to start cleaning up your food and your life from chemicals and toxins that are in our everyday lifestyles from our food to our cleaning products. Detox is not what you think. In this book I outline what you need to do to detox your body on a daily basis and how to eat clean and live clean to support your overall health. I want to show you that eating clean (while balancing your hormones) feels amazing- not because you should, but because once you see life this way, you’ll never go back. There’s not a processed piece of candy I’d eat to give up for how incredible I feel. If more people realized what an important role they plan in their own health, they could change the quality of their life forever.

This cookbook is filled with over 200 plant-based recipes that are free of gluten, dairy, soy, refined sugar, eggs, all-purpose flours and processed ingredients. No xantan gum, no binders, no fake ingredients- all pure, whole foods. And you’re going to love every single recipe! Plus, I’ve got recipes for beauty products, cleaning products and tips on how to detox your home as well as the chemicals to avoid in all personal care products so you can feel good about what you are putting in and on your body!

Here’s a recipe from my new cookbook that’s great for overall wellness as well as hormone balancing with the healthy fats and complex carbohydrates, which our endocrine system needs to function optimally.


Sunrise Nori Wraps with Spicy Tahini Drizzle
(Serves 4)
If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!).The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin.Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.
Sunrise Nori Wraps

4 nori seaweed sheets
¼ small head red cabbage, very thinly sliced
1 large carrot, peeled and julienned
1 small yellow summer squash, julienned
1 small cucumber, julienned
1 large ripe avocado, pitted, peeled, and sliced
1 recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle
2 tablespoons freshly squeezed lemon juice
1 ¼ tablespoons chickpea miso paste
1 tablespoon raw tahini
2 medjool dates, pitted
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
Water, as needed to thin the drizzle
Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape.Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of HoughtonMifflin Harcourt. All rights reserved.