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.