Lots of good things have happened this year already. Too many to list, really. But, without a doubt, the absolute best thing that has happened to me in the last six months is this: I discovered that I have a severe iron deficiency.
For years and years I have been absolutely exhausted most of the time. And I’ve always thought this was totally normal. I put my constant fatigue down to a crazy work life. So I couldn’t stay awake after 9pm at night? So I needed several days to get over a day of activity? So if I didn’t get 10 hours sleep per night I couldn’t function? That was normal, right? WRONG! It’s not!
When I mentioned one day to my doctor that my hair had started to snap off she did some tests. It turned out that I had an extremely low iron reserve count and so I was put on an very high dosage of iron tablets. All I expected was to have my hair grow in healthier. What I got was my energy back.
I feel great! And I didn’t even know I felt crap in the first place!
In a bid to maintain my new vigour I am supplementing my daily 1200 mg of Ferrous Sulphate with an iron rich diet. Lots of green vegetables, red meat and red wine. Sounds like my kind of diet.
Apparently the body can have difficulty soaking up iron from leafy greens. Eating vitamin C rich foods along with these vegetables can improve this absorption. Which is why I can often be found snacking on the following salad.
It’s very pretty too.
Ruby Red Grapefruit & Baby Spinach Salad
Large handful of baby spinach
1 ruby red grapefruit
Extra virgin olive oil
- Remove peel from grapefruit using a knife. Half the fruit and remove all pith. Some juice should have seeped from the fruit at this point. Pour this into a small bowl.
- Add a tablespoon of extra virgin olive oil and a good grinding of black pepper to the grapefruit juice. Mix well using a fork.
- In a bowl toss the spinach and dressing until the leaves are lightly coated. Remove the spinach to a large plate.
- Add grapefruit slices and olives and a little more pepper.