Delicious meals with the best cuts so you can look & feel younger
Who doesn’t love sliced roast beef for lunch? Big life changes means we are back to school and packing lunches again. But one thing has stayed the same: organ meats every week, as the foundation of a nutrient-dense diet. And Sliced Roast Beef Heart is our new vitamin-and-mineral packed go-to deli meat….
I’m committed to serving organ meats weekly in our home. It’s become a steady part of our rhythm that has familiarity and comfort. This week, let Chicken Liver Enchiladas inspire you to put liver on your table.
In the Grapes of Wrath, John Steinbeck pauses to explain the steadiness of Ma. “She seemed to know that if she swayed the family shook…” I’ve learned, through motherhood, that my own steadiness defines the world around me. Both in how I see the world, and how steady action compounds over time.
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This post is a continuation from last week, when I encouraged readers to choose pastured, grass-finished animals. And includes a recipe for Kidneys with Hazelnut Butter Sauce. It’s a simple recipe – the crispy, buttery nuts pair well with the fleshy kidneys. Yet, while I served these this week, the Kidneys with Hazelnut Butter are almost an afterthought compared to my musings.
I mention the importance of pastured, grass-fed, grass-finished meats often. It’s important for pursuing nutrient-density, improving store-bought pork rinds, purchasing brains, or eating raw meats such as carpaccio, heart tartare, or ground beef.
That said, I want to encourage you to continue to maintain a dialogue with your farmers. Yes, even the ones, or especially the ones, that really are doing everything right….