@ccdxsathu: Healing smiles 🌊 #sea_tawinan @Sea_tawinan

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Sunday 26 July 2026 14:20:22 GMT
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With over 8mg of iron, 29g plant protein, and 17g fibre per serve, this is a well-balanced meal-prep friendly salad that you'll definitely want to save for later! 🌱  Welcome back to my Plant Powered Iron series, where I share vegan recipes that are high in non-haem iron and also pack in lots of vitamin C to aid absorption.  If you've read the caption from ep. 1, you'll know that it's likely vegans need more iron than the recommendations due to the lower absorption rates of plant iron sources.  This is my pumpkin seed & kale pesto pasta salad with blistered tomatoes & chickpeas 🍅🫘  It meets almost 1/3 of the potential requirements for vegans & contains over 100% of the recommended daily vitamin C intake.  RECIPE (serves 3) INGREDIENTS For the pesto:  • 2 cups chopped kale, stems removed • 1 cup parsley • 1/2 cup basil • 1/2 cup pumpkin seeds  • 1/2 cup nutritional yeast • 1 large garlic clove • Juice from 1 large lemon, around 60ml (or to taste) • 1/3 cup olive oil • 1-2 tbsp water (if needed) • salt Everything else:  • 250g uncooked pasta (I used gluten-free quinoa as it's high iron, but buckwheat, legume, or wholewheat pasta will also be high in iron) • 1 tin chickpeas, drained & rinsed  • 2 cups cherry tomatoes • pinch of oregano • 2 large handfuls rocket • 2 spring onions, thinly sliced METHOD 1. Add your kale to a bowl along with a small drizzle of olive oil, small squeeze of lemon, &  small pinch of salt. Use your hands to massage the kale well for around 1 min to soften. Set aside.  2. Cook your pasta as per the packet instructions.  3. Heat a drizzle of oil in a pan over medium heat. Add in the tomatoes & cook undisturbed for 2 min. Give them a mix & toss in a pinch of salt & pepper & oregano. Continue to cook mixing a couple more times until soft & jammy. Remove from heat & set aside.  4. Add the kale and remaining pesto ingredients to a high-speed speed food processor. Blend into a pesto-like consistency, adding a splash of water if needed to get everything moving. Scrape down sides as needed and adjust salt & lemon to taste.  5. Add the rocket, pasta, tomatoes, chickpeas, spring onion & pesto to a large salad bowl. Toss well & enjoy!  #veganiron #veganmealprep #vegansalad #plantprotein #highiron
With over 8mg of iron, 29g plant protein, and 17g fibre per serve, this is a well-balanced meal-prep friendly salad that you'll definitely want to save for later! 🌱 Welcome back to my Plant Powered Iron series, where I share vegan recipes that are high in non-haem iron and also pack in lots of vitamin C to aid absorption. If you've read the caption from ep. 1, you'll know that it's likely vegans need more iron than the recommendations due to the lower absorption rates of plant iron sources. This is my pumpkin seed & kale pesto pasta salad with blistered tomatoes & chickpeas 🍅🫘 It meets almost 1/3 of the potential requirements for vegans & contains over 100% of the recommended daily vitamin C intake. RECIPE (serves 3) INGREDIENTS For the pesto: • 2 cups chopped kale, stems removed • 1 cup parsley • 1/2 cup basil • 1/2 cup pumpkin seeds • 1/2 cup nutritional yeast • 1 large garlic clove • Juice from 1 large lemon, around 60ml (or to taste) • 1/3 cup olive oil • 1-2 tbsp water (if needed) • salt Everything else: • 250g uncooked pasta (I used gluten-free quinoa as it's high iron, but buckwheat, legume, or wholewheat pasta will also be high in iron) • 1 tin chickpeas, drained & rinsed • 2 cups cherry tomatoes • pinch of oregano • 2 large handfuls rocket • 2 spring onions, thinly sliced METHOD 1. Add your kale to a bowl along with a small drizzle of olive oil, small squeeze of lemon, & small pinch of salt. Use your hands to massage the kale well for around 1 min to soften. Set aside. 2. Cook your pasta as per the packet instructions. 3. Heat a drizzle of oil in a pan over medium heat. Add in the tomatoes & cook undisturbed for 2 min. Give them a mix & toss in a pinch of salt & pepper & oregano. Continue to cook mixing a couple more times until soft & jammy. Remove from heat & set aside. 4. Add the kale and remaining pesto ingredients to a high-speed speed food processor. Blend into a pesto-like consistency, adding a splash of water if needed to get everything moving. Scrape down sides as needed and adjust salt & lemon to taste. 5. Add the rocket, pasta, tomatoes, chickpeas, spring onion & pesto to a large salad bowl. Toss well & enjoy! #veganiron #veganmealprep #vegansalad #plantprotein #highiron

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