Last weekend I was invited to speak at the Weston A. Price conference in Portland, OR, where I along with 500 other traditional food devotees elbowed our way through cod liver oil, sauerkraut and kombucha tastings.
I learned a ton! I was also reminded of things I KNOW but don’t practice for instance: you and I both know we need to be eating more organ meats.
And I’m sure you, like me, have had a bad experience with the texture or taste of tongue, liver, heart – - although, I do know a very few people who swear by liver and eat it religiously weekly!
I was astonished at how delicious organ meats can be, however, when I sat down to the most delicious traditional food lunch last Saturday, prepared by the hotel chef.
I powered through the super tasty meatloaf before my family mentioned it was made from organ meats. I was stunned – not that I’d been duped, but that it tasted as good as my homemade loaf and had not one suspect texture.
Shoved way in the back of my freezer are the tongue, liver and heart from our last cow – - I recovered them, thawed them out this week and prepared the recipe below.
Check out the video – a short 7 minutes – where I show you the organ meats and how to prepare them. Join me in resolving to add more organ meats – and therefore, more minerals, vitamins and good stuff – in your diet!! Truly, you won’t be able to taste anything odd!
And do share your genius in the comment section below this blog – will you try the recipe? Do you have another brilliant way of preparing organ meats so they taste great? Or just let me know your questions! This is where the conversation continues.
I’m excited to see you there and hear your ideas for making organ meats tasty!
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As usual, thank you for sharing, watching and adding your wisdom to the conversation.