Tuesday, 16 November 2010

Nourishing Traditions

Personally I think there are good reasons for keeping meat consumption as low as we can but there are times when it may be necessary for nutritional reasons.  If we find we need to eat meat, it makes sense to eat organ meats - they have much more nutrtional value than the muscle meats and you don't need to eat as much.  Traditional cultures did not restrict themselves to lean meat but included the fats, organ meats and bone broths i.e. they used the whole animal.
You can freeze liver for 14 days to destroy any pathogens, then you don't even need to compromise the nutrition with cooking.

from Nourishing Traditions (thanks Phil Ridley) :

Makes 1 cup
1 small chunk pasture-fed beef or lamb liver, frozen for at least 14 days
4-6 ounces tomato juice dash of tabasco sauce squeeze of lime juice 1 tablespoon whey (page 87)
Dr. Francis Pottenger, author of the famous cat studies, recommended this tonic for the health and stamina-building properties of raw liver and gave it to patients at his sanitorium suffering from tuberculosis and other respiratory diseases. This is a great tonic for athletes. The liver you use should come from pasture- fed cows.
Grate liver finely to obtain about 1-2 teaspoons. Mix with tomato juice, whey and seasonings. Drink immedi- ately.

Makes 1 cup
1/4 pound raw beef liver, frozen for 14 days and thawed
1/2 cup cold water pinch sea salt juice of 1 lime 1/2 cup freshly squeezed orange juice 1 teaspoon Rapadura (see page 536), optional 1 tablespoon whey (page 87)
Wash liver, chop finely and soak for 2 hours in water and sea salt. Press through a fine strainer. Mix with the remaining ingredients and drink immediately.

1 comment:

  1. Hey holly

    Do you have a good source in the U.K for liver?