Ingredients
§ 450 g beef steak
§ 60 g ripe avocado pulp
§ 3 sprigs of herbs (parsley, rosemary, oregano)
§ Salt and pepper
Preparation
To prepare this diet. Mash the avocado. Apart from cooking meat on the grill, remove and season. Serve the steaks topped with the mashed avocado and sprinkle chopped herbs over.

Ingredients
§ 200 grams of raisins blondes
§ 3 tablespoons lemon juice
§ 3 eggs
§ 200 grams of walnuts or pecans
§ 70 g white sugar
§ 70 g brown sugar
§ 1 teaspoon vanilla extract
§ 100 grams of flour
§ 2 teaspoons baking powder
§ Juice of 1 lemon to sprinkle
Preparation
This recipe is for anemia. Soak raisins in 3 tablespoons of lemon juice to hydrate. Break the eggs into a bowl, stir yolks and whites to integrate. Add the drained raisins, chopped nuts, two kinds of sugar and vanilla essence. Finally, add the sifted flour with baking powder. Place the pudding basin development in small buttered and lightly sprinkled with sugar. Bake at 180oC for 20 minutes. Sprinkle with lemon juice and simmer for 10 minutes. Remove the pudding from the oven and wait 5 minutes before demolding on the grid. Allow to cool.

Ingredients
§ 300 g green beans
§ 3 carrots
§ Salt and pepper
§ 1 cup cooked spinach, squeezed
§ 2 eggs
Salad
§ 1 cup from lettuce leaves
§ ½ cup alfalfa sprouts
§ 1 tablespoon lemon juice
§ 1 tablespoon balsamic vinegar
§ 1 tablespoon vegetable broth
§ 1 tablespoon olive oil
Preparation
Dawn pods. Cut carrots into sticks. Parboil each vegetable separately until al dente. Drain, plunge them into ice water to cut the cooking and drain again. Season to taste and reserve them. Use individual pudding molds.
Cover the base with a disc of waxed paper just oiled. Cut vegetable sticks so they are the same as the height of the molds. Set against the internal walls upright and alternating colors. Chop spinach and place in a bowl and mix with eggs. Season with salt and pepper. Fill the molds with the preparation, taking care that the plant poles are in place. Press with the back of a spoon to compact the fill. Cover with foil.
Bake at 180oC, a water bath for 25 minutes or until puddings are firm. Remove from oven, allow to warm and unmold. To make the salad, combine in bowl with lettuce leaves and alfalfa sprouts. Join the lemon with salt and pepper to taste. Add the vinegar, broth and olive oil, mix for a salad and drizzle vinaigrette. Serve with puddings.

Ingredients
§ 1 tablespoon sesame
§ ½ tsp sea salt
§ 4 leaves of red cabbage
§ ½ beet
§ Juice of 1 lemon
§ Water
Preparation
How to prepare this breakfast for anemia. In a mortar crush the sesame seeds with salt. Blend the cabbage and beetroot. Incorporating the liquid lemon juice, a little water and seeds with salt.

Ingredients
§ 5 ½ cups skim milk
§ 4 teaspoons lemon peel, cut into julienne finite
§ 1 cinnamon stick
§ ¾ cup white rice
§ 14 g unflavored gelatin
§ 20 g powdered sugar
§ 4 egg whites at room temperature
§ 4 cups strawberries, halved
§ Oil
Preparation
This recipe is good for anemia. Boil 4 ½ cups milk with lemon peel and cinnamon. Remove from heat, cover and let stand for 30 minutes. Remove cinnamon, boil again, add rice, simmer for 1 hour and 15 minutes. Stir until mixture is thick and pasty. Allow to cool completely.
Mix gelatin with one cup of milk, and dissolve over low heat. Form a puree with the rice and 10 g sugar, mixed with gelatine. Form the meringue with egg whites and 4 g of sugar. Gently fold the meringue rice. Pour the preparation in an oiled bowl. Remove the refrigerator from 8 to 9 hours. Mix the strawberries with the remaining sugar, cover and bring to the refrigerator for 2 hours. Serve with strawberries.

Ingredients
§ 600 grams of lean beef, ground
§ 50 g raisins
§ 50 g pine nuts
§ 3 onions
§ A few sage leaves, chopped
§ 1 teaspoon allspice
§ Salt to taste
§ 4 small red peppers
§ Oil for brushing
§ 250 ml of orange juice
§ 1 tablespoon cider vinegar
Preparation
Locate in a bowl the ground beef, soaked raisins, toasted pine nuts, chopped onions and sage. Season with allspice and salt to taste. Working with your hands until well-integrated whole. Divide into 4 portions and preparation form meatballs, peppers choose evenly sized and fitness, that they hold on their base. Cut a hat and remove the seeds. Place a meatball in each. Brush skin with oil. Arrange the peppers in an oiled ovenproof dish.
Pour some orange juice mixed with vinegar. Bake at 180 º C about 30 minutes until the meatballs and peppers are cooked, if consuming the juice, add a little water to the source.

Ingredients
§ 15 g diced onion
§ 20 g carrot
§ 10 g of red pepper
§ 50 g soy meat
§ 1 tablespoon flour
§ ½ liter of soy milk
§ 1 egg
§ 1 bread crumbs
§ Nutmeg
§ Salt and oil
Preparation
Fry the onion. Add the peppers and carrots cut into small pieces, throw salt. Adding soy and frying. Add the flour and let fry 2 minutes. Pour the milk and nutmeg until a smooth paste. Add salt to taste.
Let the dough and make the meatballs. Pass them through egg and breadcrumbs. Fry. You get a better flavor the dough, leaving a full day.

Ingredients
§ Lettuce
§ 8 black olives for garnish
§ 1 k or 8 medium potatoes
§ 1 large onion, finely chopped
§ 3 large peppers
§ 500 g cream cheese, cubed
§ 2 eggs, beaten
§ ½ cup evaporated milk
§ ¾ cup oil
§Chopped parsley 
§ Salt
§ Pepper
Preparation
Cook the potatoes.
Wash the peppers and remove veins and seeds (preferably with gloves) and liquefied with a little water.
Bring a pot of liquefied peppers, let them cook well. Add oil, onion. Cook until the onion is tender.
Finally add milk, eggs, cheese. Season.
The cooked potatoes are split in half and fry in butter.
Place the potatoes on a bed of shredded lettuce and covered with sauce. Sprinkle with chopped parsley.

Ingredients
§ ½ kg green peas
§ 150 grams of ham into small cubes
§ 4 medium red tomatoes
§ 4 cloves garlic
§ Oil
Preparation
In a saucepan place peas oil and add the grated tomato and mixed previously with the garlic. Leave on medium heat until the tomatoes and garlic are tender. Add the ham cut into sticks, stir and leave over low heat. Care until the peas are ready. Add salt and pepper if desired.

Ingredients
§ 700 kg of cooked broccoli
§ 1 large onion, chopped
§ 1 red pepper
§ 3 tablespoons vegetable broth
§ 1 tablespoon olive oil
§ 1 egg
§ 2 egg
§ 75 g of instant oatmeal
§ ½ teaspoon paprika
§ Salt and pepper
§ breadcrumbs for sprinkling
Preparation
Lightly grease a pan with oil, pour the broth and arrange broccoli. Incorporate the onion, pepper and season to taste. Cover and cook over low heat until vegetables are cooked. Remove and let cool.
Add the whole egg, egg whites and oatmeal. Process the preparation, seasoning with some salt and pour into a mold greased with oil and sprinkle with breadcrumbs. Cook in double boiler for 45 or 50 minutes in moderate oven. Remove, let cool 10 minutes and unmold.
Sprinkle with paprika and serve decorated with cherry tomatoes and watercress leaves.

Ingredients
§ 1 onion
§ 1 ½ cups cooked spinach, squeezed
§ 3 eggs
§ Salt and pepper
§ 4 slices of ham
§ 2 eggs raw
§ 2 carrots
Preparation
In a nonstick skillet without fat cook the onion until soft. Chop the spinach. Place in bowl, add the onion and mix. Beat eggs slightly and add. Season with salt and pepper. Integrate all things. Waxed paper lined baking sheet. Moisten with sprayed plants. Dump the development and spread over evenly with a spatula. Bake at 200 oC until the egg coagulate. Meanwhile, chop the ham and boiled eggs. With a vegetable peeler to obtain ribbons of carrots. Combine all three ingredients. Remove from oven grilled spinach, allow to warm. Remove and wax paper.
Supporting the plate on a plastic sheet, cover with stuffing and season to taste. Wrap tightly with plastic support. Let stand in refrigerator for 2 to 3 hours. Unwrap and slice. Serve chilled or heated before eating.

Ingredients
§ 1 onion
§ 1 onion china
§ 3 stalks celery
§ 1 tablespoon olive oil
§ 500 grams of raw spinach
§ Salt and pepper
§ 4 eggs
Preparation
Chop the onion, Chinese onion and celery. Cook over low heat until tender. Cut the spinach into thin strips. By adding the pot and cook, stirring, until it loses stiffness. Season to taste with salt and pepper. Distribute preparedness in individual refractory pots. With the back of a spoon make a hole in the center. Crack an egg into a bowl, slide in the hollow of a bowl and season. Repeat with the other eggs.
Arrange in a baking utensil pots and pour the boiling water to reach half of its height. Cover with waxed paper. Bake in a moderate oven until the whites and the yolks still scrambled soft. Serve immediately.

Ingredients
§ 1 kg of ground meat pole
§ 1 egg
§ 6 tablespoons oatmeal
§ 2 chicken bouillon cubes
§ 1 tablespoon ketchup
§ 1 teaspoon mixed herbs (thyme, rosemary, parsley)
§ 4 tablespoons melted margarine
§ 2 tablespoons soy sauce
§ Salt and pepper
Optional
§ plums, spinach, peppers
Preparation
Mix all ingredients very well to be integrated. Pour into plastic wrap to shape of square, filled with whatever you want, plums, spinach, pepper. With the plastic wrap to help roll up the meat, one side over another. Place in a Pyrex pan and bring to the microwave oven for 8 minutes. Mix soy sauce with butter, pour on the cylinder and back to the microwave 3 minutes more. Wait to cool completely for slicing. It can be served with bread or a salad and / or rice.

Ingredients
§ 4 fillets of palm ruff
§ 500 grams of green pods
§ 4 cloves garlic
§ 1 bay leaf
§ 250 ml fish stock
§ 1 small glass dry white wine
§ Salt, pepper and nutmeg
§ Olive oil
Preparation
Cut the pods into pieces and boiled for 3 minutes in boiling water with some salt. Drain and reserve. Place in a dish to be baked, pre-painted with olive oil. Above are placed palm ruff fillets sprinkled the cloves sliced garlic and bay leaf.
Bake at 180 º C for 10 minutes. After that time, and add fish stock and a glass of white wine. Return to oven for 15 minutes and serve.

Ingredients
§ 1 plant lettuce
§ 1 tomato
§ 2 cloves garlic
§ 1 tablespoon olive oil
§ Parsley
§ Black Olives
Preparation
Wash and dry the lettuce leaves (not throw the trunk with can make a tea to sleep better).
Peel tomatoes, slice and place in skillet. Add chopped garlic and olive oil, heat does not cook.
Pour the hot tomato cold over lettuce. Season with chopped parsley and black olives.

Ingredients
§ ½ kg of cooked spinach
§ ½ pack boy fresh tomato sauce
§ 2-4 tablespoons cream
§ 2 eggs
§ 100 g grated Parmesan cheese
§ A dash of olive oil
§ Salt and pepper
Preparation
Mix tomato sauce with half the grated parmesan cheese. In a baking dish mix the cooked spinach, whipping cream and tomato sauce with cheese. Drain a splash of olive oil. Season. Bathing eggs sprinkled with the remaining cheese. Bringing the source to the oven to 180 º C for 15 minutes.

Ingredients
§ 1 large handful spinach
§ 1 small bunch parsley
§ 1 stem of celery
§ 1 medium beet
§ 1 Avocado
Preparation
Wash all vegetables thoroughly under running except the avocado should be peeled and the separate the pulp. Do not pull all the leaves of celery and beetroot, which can also be squeezed. Alternate the vegetables that go through the blender, spacing spinach and parsley, as their fibers can clog. Remove the juice and drink immediately.

Ingredients
§ 20 g of fresh yeast
§ 50 g sugar
§ 200 g flour
§ Zest of 1 orange
§ 1 egg
§ 3 tablespoons milk
§ 70 g of raisins blondes
§ 4 tablespoons lemon juice
§ 1 tablespoon orange marmalade
Preparation
Place in a bowl defatted yeast and sugar. Stir with a spoon until the mixture becomes liquid. Sift the flour, letting it fall on the yeast. Flavored with orange peel. Integrating the yolk and the milk of a few, while working with your other hand to bind ingredients, if required, add a spoonful of milk.
Dump on the table and knead until a smooth and elastic bun. Put into a clean bowl, cover with plastic and leave in a warm weigh up to double its volume. With a rolling pin roll the dough on a floured surface, forming a rectangle 20 by 30 cm. Moisturise raisins in lemon juice. Combine them with orange marmalade. Spread spoonfuls of the mixture on the rectangle of dough to cover it completely. Roll up from one of the long sides. Cut the spiral roll is 2 cm thick.
Placed on a tray greased and floured oven pair. Cover with a hair dryer and weigh leave in a warm place until double in volume. Bake at 180oC for 20 minutes, until dough is golden brown. Consumed in the day, warm or cold.

Some foods and beverages are composed of substances that interfere with iron absorption. Oxalic acid in vegetables and dark green rind phytic acid in cereals and legumes bind with minerals to form insoluble compounds which are not absorbed. Spinach has iron, oxalic acid and vitamin C. If the latter is strengthened, the body may absorb enough iron rather than oxalic acid.
Drinks with tannins and phosphates should be consumed independently of iron-rich foods.

Deficiency Anemia Vitamin B12: This is when the body cannot absorb this vitamin or when not consuming foods rich in vitamin B12.

Anemia due to folic acid: The body does not have enough folic acid, red blood cells which fail to develop properly and fail to transport the necessary oxygen.