- Nuts, seeds, wholegrains, pulses, leafy green vegetables: spinach, kale, chard. Avocado, garlic, squash and soya products.
- Try a breakfast of natural yoghurt, nuts, seeds and fruit. A few pieces of dried fruit are rich in iron – so even better. Figs are also a great option.
- Include foods rich in omega-3 fats: oily fish, hemp seeds and oil and chia seeds.
- 150g Yellow split peas (red lentils can be used)
- Coconut oil for frying
- 2-3 cloves of crushed garlic cruhed (according to taste)
- Thumb size piece of grated fresh ginger
- 1 chopped chilli (if you like it spicy)
- 1 medium onion
- ½ tspn Turmeric
- ½ tspn Mustard seeds
- ½ tspn ground cumin
- ½ tspn ground coriander
- 1 medium squash or pumpkin peeled and diced into large chunks
- 2 fresh tomatoes (roughly chopped)
- 300mls vegetable stock
Soak peas in lukewarm water for 30-60mins. This will reduce the cooking time. Fry the garlic and ginger in the coconut oil. Add the onions and spices and continue to fry until onions are soft. Add tomatoes and continue to fry for a few minutes. Add pumpkin/squash, peas and vegetable stock. Simmer until the peas are cooked. (30-45mins).
For this recipe use small squash or pumpkin.
- 100g walnuts
- Large bunch of basil (including the stalks)
- 1 cloves of garlic – crushed
- 50g Parmesan
- Juice of ½ lemon
- 75 mls olive oil
Blitz all ingredients (except oil) in a food processor until it reaches your preferred consistency. I prefer it to still have a crunch of walnuts. Stir in the oil.