This blog post is sponsored by MegaFood but all thoughts and opinions are my own.
Maintaining healthy iron levels especially, as a woman, isn’t always easy. I like to take two approaches to ensure my iron levels are adequate for good energy, red blood cell production and a host of other functions. First up, eating iron rich foods like this Ayurveda inspired khichdi made with iron-rich quinoa instead of rice and spinach and beets. It’s important to add a source of vitamin C like lime juice to enhance the absorption of the non-heme iron from plant-based sources. Plus it’s delicious! And secondly, especially around that time of the monthly cycle, I rely on @megafood Blood Builder Liquid Iron supplement. With 27 mg serving of iron, it has been formulated to support healthy energy levels, be non-constipating and gentle on the stomach.* With these two approaches I can rest assured my iron levels are in a healthy range so I can show up for life fully with the vitality we all deserve.
Get the MegaFood Blood Builder supplement here:
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
serves 4 generously
- 1 cup quinoa
- 1 cup yellow or red lentils
- 2 tablespoons avocado or other oil
- 1 teaspoon cumin seeds
- 1 Ceylon cinnamon stick
- 2 cloves
- 1 red onion thinly sliced
- 4 minced garlic cloves
- 1 teaspoon minced ginger
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Pinch of red chili powder (optional)
- 1-2 cups chopped baby spinach
- 1 cup chopped cooked beets
- Dollop yogurt or plant based yogurt for serving
- 1 tablespoon freshly chopped cilantro
- Lime juice
Rinse the quinoa and lentils a few times and drain.
Heat the oil on a medium high flame. Add the cumin seeds, cinnamon and cloves and allow them to sizzle for 30-60 seconds. Add the onion and cook for 3 minutes. Add the ginger and garlic and cook for a minute.
Add the ground spices and cook for a minute. Add the quinoa and lentils, 4 cups of water and bring to a boil. Cover, reduce the heat to a simmer and cook for 20 minutes. Add the spinach, beets and a bit more water if you’d like it more soupy and cook for another 5 minutes. Add salt and pepper to taste.
Transfer to a serving bowl. Top with yogurt, cilantro, and fresh lime juice. Dig in!