Iron Deficiency? These Spices Might Help

• 1/4 cup almonds
• 2 cups packed mint leaves (stems removed)
• 1 cup packed flat leaf parsley leaves (stems removed)
• 1/3 cup hot water
• 1/4 cup olive oil
• 2 tsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic (thinly sliced)
• Salt and pepper (for seasoning)

Instructions

1. Preheat the oven to 350ºF.
2. On a baking sheet, spread the almonds and toast for 10 min. Allow to cool.
3. Bring water to a boil in a large saucepan. Set a bowl of ice water next to the stove.
4. Add the mint and parsley to the boiling water, and wait for them to wilt. Using a slotted spoon, transfer the herbs to the bowl of ice water. Stir for 30 seconds.
5. Drain into a colanfer and using your hands, squeeze out as much liquid as possible. 
6. Using a food processor, combine the almonds, mint, parsley, hot water, olive oil, lemon juice, lemon zest, garlic, and salt and pepper. Pulse until creamy.
7. Transfer to a glass jar and store in the refrigerator for up to a week, or freeze in ice cubes for up to 12 months.