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Hey Everyone,
Lately, I have noticed an increasing interest in eating organ meats such as liver, heart, and kidney from our pasture-raised animals - something that makes me very happy! Eating "offal" is intimidating for most people, but there are ways of incorporating organ meats into your diet that are delicious and provide a multitude of health benefits. I enjoy eating organ meats for many reasons:
1. It's inexpensive.
Organ meats are generally the most inexpensive cuts available, and are generally not as sought-after as prime cuts (at least not for now). Liver is a good source of EPA and DHA, copper, zinc, iron, vitamin A & D, and it's loaded with antioxidants - why take supplements when you can eat liver?
2. It tastes good and makes me feel good.
When prepared properly, organ meats are delicious. One way I incorporate organ meats into my diet is by mincing up a slice of liver, tossing it with lemon juice, and scrambling it with butter, eggs, and bacon (Spring Hill Cheese has an amazing grass-fed cultured butter). Liver is extremely nutrient-dense, and I feel satisfied and energized when I start my day like this. Nourishing Traditions, a cookbook by Sally Fallon, has excellent organ meat recipes.
3. Eating organ meats makes me feel connected to a traditional way of eating.
Before there were supermarkets and foods with trans-fats, high-fructose corn syrup, and chemically processed ingredients, most people were eating whole foods, fresh produce, organ meats, and enjoying spectacular health. I appreciate the wisdom that traditional people have to offer.
Try it out for yourself - this week's coupon is for a free package of beef liver with any online order (see below).
See you at the market,
Steven Moak
(760) 805-9194
steven@son-riseranch.com
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