So today was the big blood drive at work. I have always ALWAYS failed to actually make it to the needle when trying to donate (ok sell) blood.
what what? didn't see that coming. does explain the narcoleptic like symptoms I have been happening. So my level is supposed to be somewhere between 35-40% to be considered healthy. it had to be like 38 to be donation worthy. I was at 33. not horrible but not great. and it will get worse when Aunt flow comes to visit..
So in the spirt of vegan love and increased iron levels everywhere I bring you real food recepies to help you bring balance, harmony and freaking yumminess to you life.
** a note to my orthodox friends. these also make yummy lenten recipes as they are 100% fasting friendly. and lets face it. Lent is just better with cookies.**
Madarin Spinach Salad
(dark leafy greens combine with citrus to make a non-heme source of iron that is readily absorbable and delicously edible)
3 c. fresh spinach (baby spinach or torn up bigger leaves)
1/2 very thinly sliced red oinion
1/2 cup almonds
1 sm. can mandarin oranges, drained & sliced
2 tbsp. diced pimiento
Watercress
1/2 med. cucumber thinnly sliced
Toss above ingredients with Honey Caraway Dressing as follows: 2 tbsp. lemon juice 1/4 c. honey 1 1/2 tbsp. caraway seed (or use a prepared vegan asian style dressing)
Combine, mix until smooth and add the seed. Toss with salad and watercress just before serving. (I usually use about one half this amount of dressing.)
top with chow meain noodles. I don';t know if these are vegan or not but they are yummy, you can also throw some edemame on top.
Oatmeal Raisin Cookies
(oats, raisins, blackstrap molassas - these are like little ironman cakes. also I have to confess. I think oatmeal raisin cookies are a stain on cookiedom and I have eaten half the pan. these are fabulous!! as a matter of fact why yes, I think I will have another. its hard work getting your iron levels up but I can sacrifice it an have another cookie....)
this makes a very small batch. about a dozen cookies. feel free to put the power of multiplication to work for you.
¾ cup + 1 tbsp spelt flour (I used regular flour)
1 tsp baking powder
¼ tsp baking soda
½ cup quick oats (I used a little extra)
¼ cup unrefined sugar
¼ cup raisins (I used a little extra)
½ tsp cinnamon
1 pinch allspice (or ¼ tsp nutmeg)
¼ tsp sea salt
¼ cup pure maple syrup
1 tsp blackstrap molasses
1½ tsp pure vanilla extract
¼ cup organic canola oil ( I used safflower)
Preheat oven to 350ºF (180ºC). In a bowl, sift in flour, baking powder, and baking soda. Add oats, sugar, raisins, cinnamon, allspice, and salt, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not overmix). Line a baking sheet with parchment paper (very iomportant!!!). Spoon batter onto baking sheet (I made into balls with my hands, I couldn't figure out how to spoon it. it is a pretty crumbly batter), evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack. eat.
Lentil Soup
(Lentils soup. its one of those things. what you put in there depends on what is in your fridge.....but they are high in iron....tomatoes are high in vitimin C which makes non-heme iron sources readily absorbable and glorious and makes your blood happy.)
2 cup dry lentils
3 carrots cut small
1 cup chopped celery
1-2 chopped onion and a lot of garlic
1 cube repunzel vegetable bullion (sea salt and herb. so yummy. you can subsitue if you want.....)
1 bay leaf
6 cups water (or veggie broth, skip bullion then, make sure it is MSG free.)
and one large can crushed tomatoes give or take or subsitue a few large fresh, rozen combo whatever. a hearty helping of tomatoes....
one box frozen spinach (or other leafy green. you can use fresh, also if you have some fresh in your fridge that looks not long for this world toss it in the freezer, just as it is, this is the perfect place to use it. cut it while still frozen and toss it in.)
salt and pepper and other seasonings if you think it needs it.
oil
METHOD:
rinse lentils. chop/slice/dice/whatever onlin, garlic, celery and carrots, add a few table spoons of oil of your choice (I recommend safflower or coconut, or even oilive oil), sautee until it looks delish and smells better. add everything else. cook until it tastes good. 30- 1 1/2 hours. don't let your lentils turn to mush.
Stir Fry/Wonton Sticks
(again throw in some iron boosting essentials and whatever is hanging out in your fridge. wonton sticks use the same veggies but are a little more fun)
essentials: bok choy, broccoli, oinion, garlic and lime and ginger
add whatever else you have. I like carrots, edemame, and water chestnuts. extra firm tofu
stirfry it, spritz with lime juice and serve over rice.easy peasy limey squeezy.
for wonton sticks chop veggies very small, toss with a little soy sauce and rice vinigar. roll in wonton wrapper, use water to make it stick. line baking sheet with parchment paper (important) cook in a 350* oven until the wrappers are crisp. roll in the middle of cooking. use a prepared dip or combine some ginger, lime and honey to make a yummy sweet dip. honey and red curry is also good.
I will add more recepies as I find them. think them up etc. enjoy and go pump some iron.
True
