Mostly I cook because I love nice food but there is also a bigger picture: health.

This recipe was created with iron in mind because low iron translates to feeling low.
Without going into too much detail, we need iron to make the right brain chemicals. Without this, we feel low.

This recipe contains around 10mg of iron which is just over half of the total amount of iron needed per day (for women, 100% for men).

Plus there is a good dose of vitamin C. (We need Vit c to absorb iron, so this part is mega useful.)

Ingredients for 1:

1 stick of celery, diced
1 shallot or 1/2 small onion, diced
1 teaspoon of smoked paprika
1/2 teaspoon of chipotle paste or a pinch of chilli flakes
1 tin of chopped tomatoes
1 tin of beans such as butter beans or cannellini
100g of baby leaf spinach
1 tablespoon of smooth peanut butter
sea salt and black pepper to season
rapeseed oil for cooking
good bread to serve
a handful of fresh parsley to serve (this is high in both iron and vitamin c)
a tablespoon of sour cream to serve (optional)

Method:
Pop a frying pan on a medium heat.
Add a splash of rapeseed oil, the celery & shallot/ onion and cook for a couple of minutes until softened.
Add the paprika and chipotle paste. Stir and cook for a minute.
Pour in the chopped tomatoes, season well with sea salt and black pepper and cook for 10 minutes on a low heat to reduce the sauce.
Add the beans and season again.
Add the spinach bit by bit and stir to wilt it.
Stir in the peanut butter.
Taste to check the seasoning.
Serve on some sourdough bread, topped with fresh parsley and sour cream.