Helping members of your community can be easy when you donate blood or plasma, which is the fluid component of human blood that supports essential bodily functions like red blood cells and white blood cells.
According to the American Red Cross, to make a whole blood donation people need to be at least 16 years old, weigh at least 110 pounds, and be in good health. People who make such a donation can donate every 56 days, up to six times a year.
Since plasma is replaced in the body within about 24 hours, it can be donated twice per week. A donation takes 1-3 hours.
Iron-rich foods can be helpful to eat before and after donating blood or plasma, which is why chef Nate Appleman, a Food Network regular, created recipes such as Pistachio Crisps with Sumac and Black Pepper. After his son Oliver’s diagnosis with Kawasaki Disease — an inflammation of the blood vessels that causes large vessels to form on coronary arteries — Appleman made it his mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment.
The COVID-19 pandemic led to a serious shortage of plasma donors, which is why Appleman partnered with Abbott to bring awareness to the need for plasma.
There also is a serious shortage of blood donors.
PISTACHIO CRISPS WITH SUMAC AND BLACK PEPPER
Recipe courtesy of chef Nate Appleman on behalf of Abbott
Yield: 60 crisps
1 ½ cups flour
1 cup sugar, plus additional for pressing crisps, divided
¾ teaspoon salt
½ cup soft butter
1 egg, separated
3 tablespoons milk
1 teaspoon vanilla
1 cup pistachios, finely chopped
■ Heat oven to 375 degrees.
■ Sift flour, sugar and salt into bowl. Using fork, thoroughly mix in butter, egg yolk, milk and vanilla.
■ Form into walnut-sized balls. Place on ungreased baking sheet.
■ Using bottom of greased glass dipped in sugar, press balls to 1/16-inch thick. Brush with slightly beaten egg white. Sprinkle with pistachios, sumac and black pepper.
■ Bake 8-10 minutes.
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