Getting Ready to Give

It is the season of giving,

and hubby and I will do just that tomorrow.

We try to donate blood as often as we are allowed,

but we had taken a break during a time when we needed to stay strong

and a time when we tried to keep our ability to fight sickness at its peak.

Giving blood is easy, but it will leave us weak for a day or two.

The week we donate, I specifically tailor our eating toward increasing hemoglobin.

You cannot give if your count is too low.

We have never been turned away, but I don't want to start now.

So the week we donate, we avoid coffee and tea - 

both inhibit the absorption of iron.

This morning, I made my smoothie with both vitamin C oranges and iron-rich pea protein.

The vitamin C helps to absorb the iron.

I also included spinach for folate which increases hemoglobin production.

We enjoyed leftover cranberry meatballs as a grilled sandwich for lunch.

Meat is the best source of iron.

And then for supper,

I boiled up some turkey bones and made this Harvest Turkey Soup.

Instead of frozen spinach, I used Kale

and I threw in about a cup of lentils.

The turkey, lentils, and kale will all boost hemoglobin or iron levels

and the tomatoes have vitamin C for absorption.

It is a powerhouse soup that we will enjoy again for lunch tomorrow before giving blood.

Oh, and to drink for a snack today...

a brown cow ...

A glass of milk with blackstrap molasses in it. 

It is good hot or cold.

Oh - and we were thinking about the donation even on Christmas day.

We had a beautiful beet salad.

The raw beets were a beautiful color for Christmas Day!

Beets are known for increasing blood flow.

That's pretty helpful when you are trying to fill your bags during the donation.