Potato and Beet Salad (main)
Dressing: 1/8 cup white vinegar (or use the juice from the pickled beets for more vibrant color) 1/4 teaspoon salt 1/8-1/4 teaspoon pepper 1/8 teaspoon fresh horseradish 1/2 tablespoon fresh parsley 1/4 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
Salad: 1 lb new potatoes, boiled, peeled and cubed 1 (3 ounce) jar pickled beets, drained and diced 1/4 red onion, diced fine 1/4 small green pepper, diced fine 1/4 stalk celery, diced fine 1 1/4 eggs, boiled and diced Garnish 1/4 hard-boiled egg, sliced 1/4 to taste paprika (smoked is really good)
Directions: 1 Mix all salad dressing ingredients in a large bowl. 2 Toss remaining ingredients into the large bowl with dressing, toss to coat. 3 Chill for at least 1 hour overnight is best. 4 Top with sliced egg and sprinkle paprika.
Justifaction: This recipe has been adjusted to add more iron which is beetroot as it is very high in iron and anaemia is a lack of iron.
Artichoke Lasagna (main)
Ingredients: Servings: 4 Units: US | Metric The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size. 4 7/8 lasagna noodles 1 1/4 teaspoons olive oil 1/2 medium onion, chopped 1 1/4 garlic cloves, minced 1/2 cup white wine 1/8 cup chopped fresh basil (1 tablespoon dried) 1 (3 5/8 ounce) box frozen artichoke hearts, partially thawed (you can double these if you like) 1 (4 ounce) box frozen chopped spinach, partially thawed or 2 1/2-3 1/4 cups fresh baby spinach 1/2 cup chopped roasted sweet red pepper 1 1/4 tablespoons butter 1 1/4 tablespoons unbleached flour 7/8 cup light cream 1/2 cup milk 1/2 cup grated mozzarella cheese 1 1/4 tablespoons grated parmesan cheese 1/16 teaspoon grated nutmeg 1/2 cup ricotta cheese 1/2 egg, lightly beaten 1 1/4-1 5/8 tablespoons seasoned dry bread crumbs
Directions:
1. In a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender. 2 Drain and rinse with cold water. 3 Set aside. 4 Meanwhile, in a large nonstick frying pan over medium heat, warm the oil. 5 Add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender. 6 Stir in the wine and basil; bring to a boil. 7 Add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes. 8 Remove the lid and cook until all the liquid has evaporated. 9 Set aside. 10 In a 1-quart saucepan over medium heat, melt the butter. 12 Whisk in the flour; cook for 1 minute. 12 Slowly whisk in the cream and milk, Parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.The cream sauce can be made in the microwave as well. 13 Mix together mozzarella, ricotta, and egg in separate bowl. 14 Preheat the oven to 350°. 15 Coat a 9×13 inch glass or ceramic baking dish with nonstick spray. 16 To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish. 17 Top with 4 of the noodles; spread with half of the artichoke mixture. 18 Layer 1/3 of cheese mixture. 19 Spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs. 20 Repeating the layering. 21 Top with the remaining 4 noodles. 22 Spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs. 23 Cover with foil and bake for 30 minutes. 24 Uncover and bake for 10 to 15 minutes, or until bubbly. 25 Let stand for 10 minutes before serving.
Justification: I added spinach to the the recipe because spinach is another high form of iron.
Quick Berry Crisp (Dessert)
Ingredients: Servings: 6-8 Units: US | Metric 5 cups of fresh berries, about,a single kind or a mixture 1 cup farina 1 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 large egg, beaten 1 teaspoon vanilla 1/2 cup butter, melted
Directions: 1 Preheat the oven to 375°F. 2 Butter a round, 2-quart baking dish and pour in the fruit. 3 Mix the Farina, sugar, baking powder and salt together in a medium bowl. 4 Beat the egg with the vanilla and add it to the Farina mixture. 5 Mix well with a fork or fingertips until the dry ingredients are completely moistened. 6 Sprinkle the topping evenly over the fruit and pour the butter evenly over it. 7 Bake for 30 to 35 minutes or until the top is lightly brown. 8 Serve warm or at room temperature.
Justification – The berries are the important thing in this dish as they have very high iron content as anaemics are low in iron.
Spinach Dip (snack)
Ingredients:1/4 cup low-fat plain Greek yogurt 7/8 green onions, chopped 1 (2 ounce) package frozen spinach, finely chopped, squeezed and drained of liquid 1 (1 5/8 ounce) can water chestnuts, finely chopped 1/4 cup low-fat mayonnaise 1 (1/2 ounce) package Knorr vegetable soup mix 1/4 loaf unsliced round rye bread or 1/4 loaf pumpernickel bread or 1/4 loaf sourdough bread
Directions: 1 Combine above ingredients except bread and chill. 2 Cut out center of bread into cube size pieces for dipping. 3 Fill center with dip and serve.
Justification: we chose this recipe because it has spinach once again because it is high in fibre
Barszcz Beet Soup(snack)
Ingredients:
32 ounces canned beets 1 onion, sliced 1 quart water 2 cups vegetable stock 1 lemon, juice of 2 tablespoons balsamic vinegar 2 tablespoons sugar salt and pepper Optional Garnish 1/2 cup sour cream port wine, to drizzle
Directions: 1 Reserve beet juice. Grate beets and onions. Add to soup pot. 2 Add water, and vegetable stock. (A few dried mushroom pieces can be added for extra flavor–optional). 3 Cook 30 minutes. 4 Whisk together reserved juice, vinegar, lemon juice, & sugar . Add to boiling soup, simmer at 10 minutes more. Adjust seasonings. 5 Garnish with your choice.
Justification: I am going to add beef. So that there is more iron in the sou because there is a lack of iron.
FIG ICE CREAM:(dessert)
Ingredients
100 grams- dried figs (anjeer)
3 1/2 cups milk
1 cup condensed milk
1/4 cup milk powder
100 grams mixed berries
Method
- Cook the figs with 1½ cups of milk. Simmer till the figs are soft and the milk has nearly evaporated. Cool completely.
- Purée the fig mixture in a blender.
- Combine the fig purée, the remaining milk, the condensed milk and milk powder and whisk well so that no lumps remain.
- Mix well and pour into a shallow container. Cover and freeze till it is almost set. add berries
- Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth and creamy.
- Transfer both batches into a shallow container. Cover and freeze till firm.
- Scoop and serve.
Justification
We chose this recipe as berries, especially blue and black berries have the highest iron content of all fruits. This, we feel, is important for those who are anaemic.
anaemia 