Suppers Served Blog
This blog will have everything to do with food. The good, the bad, and the ugly. I will have great recipe ideas and tips that I come across. Fun ways to get the kids to eat healthier. Foods that pair well together to achieve the maximum amount of nutrients available. Most of us love food, but how much do we really know about what we eat?
ANEMIA
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Do you have issues with Anemia? I'm sure you've heard it before. Take in more IRON but guess what it's a little more than just taking in more iron. Should you take a supplement, if you try to eat things that are high in iron, what works? There are ways you can introduce this vitamin in you diet the natural way. But it needs to be done properly so that you can receive the best results. Heme Iron is iron found in meat and it's readily absorbed; but by pairing that with iron thats found in veggies helps you absorb the iron found in meat (including certain seafood) better than having just veggies alone.
DID YOU KNOW?
Pair Vitamin C and Iron together for better absorption --Iron is best absorbed in an acidic environment
20 small steamed clams contain 25 milligrams of iron -- which is 3 times the amount found in chicken livers -- 40% of the daily value needed
NO - NO's
Iron and Calcium
Iron and Caffeine
So save your milk, coffee, or tea for to the next meal
Alright the following is a recipe that will get a great source of iron and take in some of that Vitamin C needed to absorb that iron better--
Ingredients
8 1/2-inch-thick diagonal baguette slices, lightly toasted or grilled
1 fennel bulb with long stems and fronds attached
5 tablespoons extra-virgin olive oil plus more for drizzling
3 pounds New Zealand cockles or Manila clams, scrubbed
2 garlic cloves, thinly sliced
1 1/3 pounds cherry tomatoes
Coarse sea salt
Freshly ground black pepper
Instructions
Divide bread among 4 large shallow serving bowls.
Finely chop together fennel stems and fronds (save bulb for another use).
In a large Dutch oven or heavy pot with lid, heat 3 tablespoons oil over medium heat. Add chopped fennel and clams; increase heat to medium-high and cook, covered, just until clams open, 7 to 8 minutes. Using a slotted spoon, transfer clams to serving plates with bread, then, reserving pot, strain juices through a fine-mesh sieve into a bowl. Spoon juices over clams.
To the pot, add remaining 2 tablespoons oil and garlic; heat over medium-low heat until oil is fragrant and warmed, about 4 minutes. Add tomatoes and pinch salt, increase heat to high and cook, shaking pan back and forth once or twice, until tomatoes are collapsed with some of their juices released, 1 to 2 minutes more.
Drizzle clams and toast with oil, then tomatoes and their juices on top. Sprinkle with salt and pepper.
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