Iron Absorption--A Common Mistake

I am always fascinated by health facts which go unknown by the average joe. I feel this post is especially important, because I often hear about products which go against these facts, rendering the products useless. Let me explain.

There is a common mistake that people make every single day, which could eventually be quite harmful to the body. It involves the combination of iron and calcium; a combination which hinders the absorption of iron significantly. This is not good news for someone who desires an boost in iron. (Females out there?)

Some information for you about Iron:

Iron is often found in supplement form, featured on labels and in commercials. Why? Unless your body is absorbing an abundance (a disorder called hemeochromatosis), it is a very important mineral! The body requires it for a variety of different tasks like the creation of hemoglobin, myoglobin, and utilizing energy in the body. Those who loose blood each month, who are naturally low in iron, or who don't eat a balanced diet, may hear their doctor diagnose a supplement and an increase in products containing iron.

Interestingly however, many products on the market, like breakfast cereals which claim to be "high in iron," are not informing the consumer of one little tidbit: if you are eating that cereal with milk, the iron absorption is reduced. And if you are swallowing that iron supplement with a glass of milk or right after a cheese sandwich, the same thing happens. Side effects include sluggish behavior, tiredness, anemia.

I draw your attention to this primarily because I know how important it is for many people to absorb enough iron, and because there is a simple remedy to do so: vitamin C! Vitamin C will enhance the body's absorption of the mineral, and is often recommended with a iron supplement right before bed. (2 hours away from an calcium intake).

Note: before trying a supplement, talk to your docter or a pharmaisit to avoid overdose. As important as iron is, it's quantities need to be moderated in the body. Personally I would rather avoid supplements and their risk of overdose all together, and consume some other iron sources: red meats, fish, poultry, eggs, legumes, and dried fruits. Or, cook on an iron skillet.

And now you know! Doesn't it feel good to be informed? :)

(Not so) Broken Egg Yolks

Ta-daaaaaaa!!!!!

If you read my first post, you will notice how I cite "perfect eggs" as being nothing to scoff at.

Breakfast Blintz

There is a part of my childhood which I remember quite fondly. It would not surprise many to hear that it had to do with food. Food that I ate and thoroughly enjoyed as a kid still sticks with me, and to this day I can recall their textures and tastes. This can sometimes be unfortunate, as some of the restaurants which I really enjoyed are now closed or under different ownership, and no longer making the same food.

Alas, now I find myself trying to re-create many of my favourite dishes from my past. Like this breakfast blintz for example.

The year was 1998 and my family and I dined at a local jewish diner called Katzan-jammers. My mom loved the raspberry blintzes, but I thought they seemed too strange to eat. Eventually however I got a taste in (while making my parents and sister close their eyes), and exclaimed, "Mmmmmm!!! Soo goooood." I ordered the blintz every time we visited after that point. My only lament was that there were only 3 on my plate.

This morning I had a hankering for the soft, and delicious crepes filled with sweet cheese which are topped with fruit and icing sugar. Yes, my hankerings are that specific. So, the BF and I ventured into blintz territory, only to discover that they are quite simple to make!

They make a beautiful breakfast/brunch dish, or evening treat.

And before the formal instructions, here are some photo guidelines:

Ingredients:

Crepes:

1 c flour

2 Tbsp + 1tsp white sugar

1/2 tsp vanilla extract

1/2 tsp salt

3 eggs

1 1/4 cups milk

1 Tbsp vegetable oil

butter for the pan

Sweet cheese filling:
4 oz cream cheese

1 1/2 c ricotta cheese

1 egg

3 Tbsp powdered sugar

1 Tbsp orange zest (you can also use lemon if you prefer)

Fruit sauce:

1/4 c strawberry jam (I used strawberry but you can use whichever flavor you prefer)

1 Tbsp water

parchment paper

some extra powdered sugar

fresh fruit

Directions:

1. Mix crepe ingredients together. FYI the batter will be quite liquidy, so don't worry that you messed anything up. Allow to sit in the fridge for 30 minutes. Meanwhile mix together the sweet cheese filling!

2. For each crepe I used about 1/4 cup of the batter on a buttered crepe pan (or frying pan). Allow the crepes to cook for about a minute on one side, or until they seem "done," and flip for a few moments longer. Your will get better at this as you go!

2. When you have a whole stack of crepes you can begin to fill them. See photos above OR for an easy to follow video on how to fold your crepes, click here.

3. Place into a baking dish over parchment paper and cook @ 400 for approx 10 minutes.

4. While baking, mix the jam with a little bit of water in a sauce pan or in the microwave for approx. 25 seconds, or until soft and warm.

5. For your final presentation, spoon a dollop of fruit sauce onto a plate, followed by 3 baked crepes, a sprinkling of icing sugar, and some fresh fruit.