Iron-Fortifying Chocolate Seed Milk
If your child or teen (or you!) is anemic, try this iron-fortifying chocolate seed milk for a tasty boost of iron!
How do you know if you're anemic?
Best thing to do is get a CBC (ie a blood count) with your doctor. You'll want to look at the Hemoglobin level, and if it's low, then look at the MCV value.
The MCV tells doctors if your anemia is microcytic (ie making your red blood cells small) or macrocytic (ie making your red blood cells big).
WHAT causes microcytic anemia?
One of the most common causes of microcytic anemias especially in children and younger females is iron deficiency, because we need a lot of iron as we grow and also when we are recurrently making endometrial tissue in the uterus during our menstrual cycles. Women also have increased demands for iron when pregnant and breastfeeding.
This "chocolate" milk is a fun way to get more natural iron in your diet through iron-boosting foods, and is friendly to those who have nut allergies or sensitivities.
Ingredients
1 cup raw pumpkin seeds, soaked overnight
½ cup black sesame seeds, soaked overnight
4 cups water
1- 2 tablespoons black strap molasses
3 tablespoons cacao powder
½ teaspoon almond extract
1 Medjool date
⅛ teaspoon fine sea salt
Directions
Cover and soak the seeds overnight in enough water to cover, then drain.
Combine seeds, 4 cups fresh water water, molasses, cacao powder, almond extract, date and sea salt in a high speed blender and blend until smooth.
Drain with a cheesecloth or fine metal strainer. (You can keep the pulp/solids in your breakfast oatmeal or yogurt, or dry it and roast in the oven as a topping for salads.)
Enjoy milk cold or warm. Stays fresh for 3 days in the fridge, or in the freezer for 1-2 months.