Cook Fit | Eat Fit: Exploring Iron

On Saturday, September 3, SoFAB was happy to present the first Cook Fit | Eat Fit: Just What the Doctor Ordered demonstration with our partners, Eat Fit NOLA and The University of Queensland - Ochsner Clinical School. For our first session, we explored iron, what it means to be iron deficient, and what to eat to help get the right amount of iron in your diet. Chef Hosie Bourgeois of Beau Chene Country Club was there to demonstrate a few delicious iron-rich dishes.

University of Queensland Medical Student Saba Afshar discussed the medical side of iron and what happens when you don't get enough in your diet, and Eat Fit NOLA's Registered Dietitian Julie Nieto helped us understand how we can adjust the foods we eat to get more iron.

Without iron your body can't access all that oxygen you're breathing in, yet 12% of the world's population are estimated to be affected by iron deficiency. We learned how your body uses, loses, and stores iron and how to maximize the iron in a healthy diet.

Chef Hosie showed us how to make deceptively simple, yet absolutely delicious dishes that have more than their fair share of iron. He first made a Kale, Spinach and Citrus Salad with Walnuts and a Citrus Fennel Dressing. Chef Hosie pointed out that he would love to add feta and more salt to make it even more tasty, but Julie kept it simply and healthy. I think everyone agreed that the flavors were indeed robust enough to almost forget about the possibility of cheese since the dressing was delightful with plenty of herbs, citrus and just a pinch of salt to keep us satisfied.

Chef Hosie then moved on to his next dish, an incredibly quick and easy hummus with a Cuban twist. Substituting black beans for chickpeas and adding Sriracha and cilantro was just the beginning of his version. He also quick-pickled red onions, jalapenos, and bell peppers, which were served on top of the hummus with an easy "mojito" sauce, made by blending garlic, lime juice, orange juice, cilantro and olive oil. With Julie's guidance, the humus was served with sliced cucumbers and celery as well, making it the most healthy appetizer that's ever made it's way through the SoFAB Kitchen!

For recipes, visit the Eat Fit NOLA website or search for their app on your phone!

The series will take place on the first Saturday of every month, and we'll discuss a different topic each time. Cook Fit | Eat Fit is designed to give you the information and the tools to make healthy decisions in the kitchen, allowing you to eat for preventative health. Next up: Electrolytes! For the full schedule click here.