Oscraps

Meals with high Iron content?

faerywings

faerywings

The Loopy-O
CHEERY O
My DD is severely anemic and has next to no iron in her blood. The hematologist told her thankfully, her hemoglobin was decent because, based on the ferritin levels, she would be on the floor otherwise. She will be starting iron infusions soon but she wants to increase her iron intake as well. She is a vegetarian, so meat is not an option.
We have been researching some iron-rich foods and the best one we found so far is lentils. I was never a fan of lentils growing up and haven't cooked them more than a handful of times since I was an adult.
I think I made a yellow lentil soup once or twice, but I don't even know if I still have the recipe somewhere.

So my question is, what foods can I make for her, and are there any other tips or tricks you have for treating anemia?

And I guess as long as I am asking, have any of you had iron infusions? What is it like?

Thank you all so much!
 
I love lentil soup! Don't have a recipe... just lots of stuff from the pantry. :floorlaugh:

Rinse lentils in running water then place in deep pot and cover with water. Bring to a boil then simmer until beginning to soften.
Add: 2 cans diced tomatoes (I like the ones with bell peppers), 1 can of corn, 1 Chopped onion
(can use frozen mixed veggies or any left over veggies)
Season with salt, pepper, mixed Italian seasoning... and if you like - garlic salt
Simmer for 20-30 minutes - and adjust seasoning, if needed.

I like to add chopped Italian meat to mine.
 
When I use red lentils, I don't cook them. Since they have such short cooking time, I just pour boiling water on the lentils, put the lid on, and let it dit for 15 minutes. Then they keep firm and don't get just mushy. Then I strain them and add to whatever dish I have prepared and serve.
 
Oh, and spinach, nuts and kale.

Avoid drinking tea, coffee and milk (I don't remember if she's vegan?) together with food. It uses the same "chemical ways" for absorption.

Cook in a cast iron skillet. (That's the right word?) Especially if you cook food that is on the more acidic side, like tomato sauce. It really works! A tomato sauce cooked in an iron skillet more than triple the iron content.

And - really consider getting some tablets. If Blutsaft is available in the US, there is a vegan option. I don't know if it's crazy expensive though.
 
My daugther is vegetarion too. She often eats beans, like chickpeas, green vegetables and eggs.
It's important though to eat food with a lot of iron in combination with vitamin C. That seems to help to absorb the iron in the blood. (sorry for the spellingmistakes :))
 
Hello long term anaemic person here, currently on another dose of iron tablets as my iron levels have dropped again.

I used to have iron transfusions every three months, having the transfusion is not that bad. You can feel the transfusion going in at first, its cold. What I will say is when I used to have them I used to feel awful the following two days after the transfusion, tired and aching muscles. After this I was fine and fighting fit again.

I am not a vegetarian but I don't eat a lot of red meat. If you DD likes liquorice it contains a moderate source of iron, I like it as sweet treat, dark chocolate is another good source. Other good sources of iron are beans, dark leafy vegetables like kale. Whole grains like rice and pasta, nuts and seeds I love pumpkins seeds as a snack with some prunes or raisins which are good source of iron.

When I was first diagnosed with anaemia I was told to have a glass of orange juice with my iron tablets as vitamin C helps you absorb iron.

Any questions just ask happy to try answer. Hope your DDs first transfusion goes well :)
 
@Mrsdudds I am so sorry that you go through this too. She got her first infusion appt set for next month. I will tell her about the licorice, she likes to drink Annisette so she probably enjoys licorice as well :D
I'll ask her if she likes prunes. I have raisins and dried dates in my pantry... Dried cherries, too. Maybe they have similar iron levels.
I appreciate you for giving me the post-infusion facts. She will be going every week for 8 weeks so I hope that the side effects are minimal or only happen after the first infusion or two.

@tanteva I have a cast-iron skillet. ATM it is buried under another skillet on the rack. I'll rearrange it to make it easier to grab.

@Jeannette thank you for the suggestions! I'll make sure to keep those foods on hand along with Vit C chewables since she doesn't drink a lot of juice.

You have all been so helpful!
:thankyouspin:
 
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Bright, Zesty, Budget-Friendly ✨ White Beans + Lemon = Salad Magic

This simple Lemony White Bean Salad is an inexpensive, light, and fresh option for summer meals or your weekly meal prep.
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An easy side dish like this would be a nice addition to all meals. With variations of spices and beans, if prefered.

I make a nice lentil salad. Prepare the lentils like I explained above (not boiling, just let them soften in hot water for 15 min). Make a dressing by mixing sour cream (or any "thicker" dairy product) with salt, pepper, dried or fresh parsley and horseradish to taste. Add the lentils and mix. Serve as a side dish or as I prefer it in a sandwich with some fresh veggies.

I always buy a tube of grated horseradish (like paste), but I'm not sure if you have that in the US? I love horseradish (I know it's not for everyone), and the taste marries so well with lentils.
 
I have to find somewhere that sells red lentils. My supermarket only carries green. I don't know who told me that red lentils were better but maybe they will taste different to me Or maybe it's the texture, and cooking them the way Eva described will help.
I can get horseradish paste here. I also have some wasabi paste and wasabi powder to kick it up, think that could work?
 
faerywings said:
I have to find somewhere that sells red lentils. My supermarket only carries green. I don't know who told me that red lentils were better but maybe they will taste different to me Or maybe it's the texture, and cooking them the way Eva described will help.
I can get horseradish paste here. I also have some wasabi paste and wasabi powder to kick it up, think that could work?
Click to expand...

Horseradish and wasabi arevery similar in taste, probably would work just fine.
 
Thanks! I am a big baby when it comes to spicy food so the amount I would use anyway would probably not even be noticeable :p
 
Oh, and I'm sure green lentils would work well too. I'm not sure but I think they need a few minutes longer to get "al dente". (Can you use that phrase for other things than pasta? If not, I beg your Italian soul to forgive me. LOL)
 
Iron-rich vegetables include spinach, kale, purslane, Swiss chard, broccoli and legumes such as white and kidney beans, chickpeas and lentils. Beets, sweet potatoes, asparagus and endive are also good sources. To promote the absorption of iron from vegetables, you can combine them with vitamin C-rich products, such as citrus fruits or peppers.
 
Looks good! The recipe just says "beans" -- what beans would you use? Plain old white beans?

The roasted lentil salad I made was amazing. I'll have to dig up the recipe when I have some free time. I doubled the amount of lentils I roasted and we have been adding them to our salads every night for a good crunch.
One day soon, I will make lentil chili for dinner. We'll see how I feel about "mushier" lentils.

BTW-- the smell of the simmering lentils is awful and brought back such intense memories of being a kid who hated lentils.
 
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