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Hey Everyone,
For months, I have been waiting for the opportunity to take a nutrition and cooking class taught by Annie Dru. Last Tuesday was the first of six classes that I will be attending, and it was wonderful to meet people who are transforming their health and promoting the well-being of others. I would highly recommend checking it out: www.lardmouth.com.
The class focuses on ancestral diets with plenty of "grease, guts, bones, grass, shoots, and pickles,"and I was inspired to write about a delicious phở-style soup I made with some friends recently. Annie would be proud considering it contains ample grease, guts, bones, and grass (shoots and pickles served on the side).The grease and bones come in the form of a beef knuckle bone broth, which you can learn to make here, and the guts and grass come from the grass-fed beef heart. The fat-soluble vitamins and minerals from the broth work in synergy with the grass-derived vitamins in the nutrient-dense heart. It's some good stuff!

Traditionally, phở starts with hot broth being poured over a special rice noodle. The broth is served with mung sprouts, Thai basil, limes, chili sauce, and raw meat on the side for later addition to the broth. I prepared the beef heart by slicing it paper-thin while it was mostly frozen. When the meat is put in the broth, it gently cooks and many of the beneficial enzymes and nutrients are left unharmed. The flavor of grass-fed organ meat is surprisingly satisfying and clean - the heart is one of my favorite cuts, and it can make for a great tongue-in-cheek romantic dinner (tongue and check are also excellent cuts).
This week, we are doing a special: spend $40.00 or more on the web and get a free package of dry-aged, grass-fed beef burger patties.
See you at the market,
Steven Moak
(760) 805-9194
steven@son-riseranch.com
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