If I had a dollar for every time I was asked where I get my iron from, let’s just say, I’d be stinkin’ rich. So before any further riots break out, here’s the low down which I stole from Debra Wasserman and Reed Mangel’s PHD, Simply Vegan:
Comparison of iron(mg/100 calories) in different food sources:
Spinach, cooked 15.5
Collard greens, cooked 4.5
Lentils, cooked 2.9
Broccoli, cooked 1.9
Chickpeas, cooked 1.8
Sirloin steak, choice, broiled 0.9
Hamburger, lean, broiled 0.8
Chicken, breast roasted, no skin 0.6
Pork chop, pan fried 0.4
Flounder, baked 0.3
Milk, skim 0.1
Then there are the countless arguments about the environment, the ethics, the health risks etc etc etc but I’m not the type to shove it down your throats (neither literally or figuratively) so I’mma end on a fun fact: Tyrannosaurus Rex was the largest meat eater that ever lived… (where is he today?) LOL.
Oh yeah, the recipe!
In a food processor, simply blend 1 can of all-natural chickpeas (drained and rinsed), 1 can of all natural mixed beans (drained and rinsed) 1 heaped tbsp wholemeal flour (for GF use almond meal or chickpea flour), zest of one lemon, a small bunch of fresh parsley and a sprinkle of garlic salt and paprika until well combined but not smooth. Using your hands, form medium patties just under 1cm thick then fry with a little olive oil on medium heat until golden. Serve with buns and co. Enjoy X