It’s been a few weeks now since I told the world about my blog and I haven’t posted since! This is a big no no in the blogging world I am sure, so I apologize to those who’ve come back looking for new material and were disappointed to find it sorely lacking. I had put so much effort into getting Feel Good Food ready for public consumption that since I put it out there, I have been pretty much drained of creative energy ever since! I am beginning to relate to authors around and the infamous writer’s block so many experience.

Over the past few days I’ve been wracking my brain about what I felt like writing about next. It’s not like I’m short on ideas but stories are born organically…they don’t make fertilizers for creativity! (For a great TED Talk on “Creative Genius” by the author of Eat, Pray, Love click here.)

Ideas always come when you’re least expecting them. My salvation came today at the gym of all places. There I was, bounding along on the treadmill, distracted by the TVs hanging in front of me. It was a choice between CNN, some channel which appeared to be comprised entirely of advertisements, and the Food Network’s IRON CHEF AMERICA. As much disdain as I have for the overly dramatic and cut throat, I was somehow glued to the show for the thirty minutes that followed. Not like there was anything happening there that I could use…between the crisped prosciutto and crème fraiche there was hardly any space on those tiny plates left for greens, besides a sprig of mint perhaps. What was an iron-thirsty vegetarian to do? And then it hit me…like a 10 ounce stake medium rare.

Iron Chef meets Iron-Hungry Vegan

Low budget and off the clock of course. But it did have “primetime” written all over it.

A big pot of concentrated  greenery later, I present to you a soup that is guaranteed boost your blood. Here’s to heightened hemoglobin!

Popeye would go for this

2 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
3 carrots, cut into chunks
1 cup chunked butternut squash or sweet potatoes
1 cup lentils, rinsed
6 cups vegetable stock or water

8 ounces mushrooms, halved
2 pounds chopped greens—any combination of any greens, such as kale, collards, swiss chard, spinach, rapini, or bok choy
2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon freshly ground black pepper

3 tablespoons nutritional yeast
1/2 cup finely chopped fresh or frozen basil or cilantro  (or about 2 tablespoons dried)
1 tablespoon nut butter (optional) (peanut, cashew or almond butter)
1 tablespoon lemon juice
salt to taste

Heat the olive oil on medium and add the onion, and fry until the onions begin to soften (about 2-3 minutes), then add the garlic and carrots and continue to fry (stirring frequently) for two more minutes. Add the squash, lentils and stock, and bring to boil.

Once boil is reached, reduce to simmer (med-low) and add the second chunk of ingredients. Continue to simmer until the greens are all wilted. Remove from heat and add the final chunk of ingredients. Then, using a hand blender directly in the pot or by transferring the hot liquid in parts to a blender/food processor, blend the soup until smooth. (Be sure not the fill a blender/processor more than halfway to avoid it spurting out the sides and making a big mess / burning you.) Reheat if needed. If you’re into presentation, serve with a slice of lemon and a sprig of basil/cilantro.

FYI, if you’re curious about iron-rich foods, here’s a non-exhaustive list. For a more comprehensive one click here.

Lentils, cooked            1 cup      6.6mg
Spinach, cooked –  1 cup     6.4mg
Quinoa, cooked —   1 cup     6.3mg
Swiss chard, cooked —   1 cup      4.0mg
Black beans, cooked –  1 cup     3.6mg
Chickpeas, cooked –  1 cup      3.2mg
Cashews –  1/4 cup  2.1mg
Brussels sprouts, cooked –  1 cup  1.9mg
Almonds –  1/4 cup  1.5mg
Kale, cooked –  1 cup      1.2mg
Sunflower seeds –  1/4 cup  1.2mg

I don’t know about you but totally thinking “SERIES”. Any thoughts for the next round? Anyone else want to join my Iron(ic) Chef team?