IRON Plant based Salad Recipe

Video link- https://www.youtube.com/watch?v=uxRCnKY02g4&t=21s


Iron is an important component of hemoglobin, the substance in red blood cells that carries oxygen from your lungs to transport it throughout your body. Hemoglobin represents about two-thirds of the body's iron. If you don't have enough iron, yourbody can't make enough healthy oxygen-carrying red blood cells.

NEED MORE IRON? EAT A STEAK!! 

MYTH BUSTED. 

Society needs to stop leading us onto this notion that iron= animal products. Although some animal products do contain a good source of high iron content foods it is NOT at all the only way in which you can get it into your diet. 

Actually there is an abundance of plant based foods full of it that do not get enough wrap! 

A lot of people keep asking me for vegetarian/vegan high iron content recipes so BOOM have I got one for you!! 

This salad is vegan and gluten free as well as tasting delicious!

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Serves two full sized meals or four sides.
YOU WILL NEED:
FOR SALAD 
  • Half of a butternut pumpkin
  • The seeds from the pumpkin (scoop out of pumpkin)
  • 1 cup of quinoa
  • 1 zucchini
  • 1 carrot
  • Head of broccoli 
  • 6 butt
  • 4 Portobello mushrooms (can sub with button mushrooms)
  • 1 tbs of coconut oil
DRESSING:
  • 2 tbs of dejon mustard
  • 1 1/2 tbs of maple syrup 
METHOD:

Chop and place pumpkin into the oven on 190 degrees cells to get roasting while you prep the salad.

Cook quinoa by measuring 1 cup of uncooked quinoa to 2 cups of water. Bring to a boil in a medium saucepan. Reduce heat to low, cover and simmer until most of the liquid has been absorbed, 15 to 20 minutes.

Steam your chopped broccoli.

Grate your zucchini and carrot. You can do it however you please, I personally use a Julian peeler or normal peeler to make it “noodle-like”

Chop up mushroom and place a frying pan on medium heat. Add in 1/2 a table spoon of coconut oil into the pan and fry up your pumpkin SEEDS first. Once seeds are almost done add another 1/2 tbs of coconut oil and the mushrooms. Stir in till cooked.

FOR THE DRESSING:

Add two tbs of your mustard and 1 1/2 tbs of maple syrup into a small bowl and stir well.

ASSEMBLE:

Take your pumpkin out of the oven and let it cool.

add all salad ingredients into a bowl and combine. Then add in your dressing and stir together.

If you would like more dressing simply make more and add more!

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