I purchase some yummy organic organ meats from a local farmer very close to my house. Unfortunately when the poor animals went to the abattoir they did not individually wrap the organs to sell separately. Instead they just dumped random parts in a plastic bag. I knew I could be getting a wonderful surprise when I purchased them.

I am asking for some help in what to do with this. I desperately do not want to cook it up and feed it to the dogs.

I am currently also making a homemade chicken stock. I am apprehensive of adding this to my crock pot of chicken bones. The ears have hairs on them and I do not want them to fall out in my broth while cooking. I am wondering if this can happen because when they pluck chickens they put the chicken in hot water to loosen the feathers.

Any thoughts?

This post is part of Fight Back Fridays hosted by Food Renegade

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I love experimenting with new foods. Tongue is something that I remember eating as a kid because it was so different. It is a traditional food as our ancestors ate all parts of the animals. I took pictures of my cooking adventure so If you don’t want to know anything about pork tongue then you don’t need to read any further.

I googled how to cook it and am glad that I started out with pork and not cow! Cow tongue happens to be huge and very ugly. Pigs tongue is much smaller and less intimidating.

Here is my chronicles of cooking pork tongue. Unfortunately I did not do anything to make this recipe exciting.

Pork Tongue

Raw Pork Tongue

Boil Pork Tongue for 3-4 hours

Cooked pork tongue

Peel the skin off the tongue and chop into slices.

I just put on some home made garlic and herb butter and salt and pepper. I did not make the garlic and herb butter but I believe there is garlic, parsley and chives in it.

This was a great tasting meat! I happen to really like it. It is soft and has a great ability to become a meat salad that you can flavour in any way you like. You can sauce it up, dress it up, or just eat it plain.

This post is part of Real Food Wednesday hosted by CHEESESVE

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In an attempt to get my children to eat (and like) liver I have been experimenting different ways to make it. I think I have come close. Although this recipe was not a hit with the kids at dinner time last night, it has great potential. I enjoyed and loved it very much and would not mind eating liver like this weekly. My children do not enjoy the texture of fried onions so I gave it to them without them.The onions contribute a lot of  the flavour. Next time I will add the fried onions into the food processor while making the liver mix.

I tried to make liver meatballs but had to much liquid and they went flat, turning into patties. This is a Low Carb Recipe using almonds instead of white flour or bread crumbs.

Yummy Liver Patties

1 lb of organic liver (I used pork)

1 organic pastured egg

1 cup of almonds (preferably soaked overnight and oven dried)

1/2 cup of milk

2 cloves of garlic

3/4 tsp cumin

1 large onion

Salt and Pepper to taste

Butter for frying

Chop onion and fry in butter until golden brown. Place liver, egg, almonds, milk, garlic, cumin in a food processor and blend mixture until smooth. Spoon out liver mixture into the frying pan and cook for a few minutes until golden brown. Flip the patties and cook for a few minutes. Top the patties with onions, salt and pepper.

My question to you:

What else could you add to make these kid friendly? I was also thinking about adding a can of tomato paste.

This post is part of Real Food Wednesday, hosted by Kelly The Kitchen Kop.

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I am extremely excited to share with you a great link to a book I have just discovered (it is a scanned “ancient cookbook” published in 1869). Sometimes in life we may need some grandmotherly guidance and wisdom. It seems since the invention of televisions and just over scheduled lives, the art of housekeeping and cooking have been lost. We don`t spend time in the kitchens with our mothers or grandmothers anymore.

A lot of us just don’t have any  kind of motherly resource and just end up lacking. We may learn the hard way with trial and error or never learn these necessary skills at all. I don’t know about you, but I was thrust into marriage and parenthood without knowing how to cook and sew and once my girls arrived I needed some major help!

If you have a close grandparent, I encourage you to find some of their old cookbooks. You will be shocked at how different the recipes are compared to today’s cookbooks. A lot of traditional ways have been lost in the modern age of convenience.

So here are some ancient recipes that you won’t find in a modern cookbook from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

How to Boil A Calf’s Head

How to Brown a Calf’s head with the Skin On

How to Bake a Beef’s Heart

How To Cook Rabbits and Squirrels

How To Make Brain Cakes
(We are of Polish Heritage and my mother said that eating Brain was a delicacy in her youth!)

How To Make Giblet Pies and Soups

There are 5 pages dedicated on how to eat oysters (just keep hitting the *next* button at the top of the page)

How To Make Milk Yeast

Blackberry Cordial
“This is valuable medicine for children in summer”

How to Make Vinigar

And how to pickle, preserve, make catsup (just keep hitting the *next* button at the top of the page)

How to make liver sausage and head cheese

How to Render Lard and Tallow

The rest of the book deals with how to keep house, herbal and medicinal food remedies (butter oil was used for soothing the stomach for violent vomiting and dysentery)

Take note at all the simple and plain recipes there are in this book. Yet they are so extremely nutritious and loaded with fat, milk, eggs, gelatinous stocks, brains, liver and feet. I also saw tongue amongst the recipes but did not link. I remember having had cows tongue as a kid and it being extremely chewy but tasting good nevertheless.

There are recipes in there that are good for the “delicate persons”. These recipes are high in fats from “rich milk” and eggs, butter and highly gelatinous from boiled pig’s feet. Calf’s foot gelatin with cream is “nice for the sick person”. And note that this milk and cream would be raw and unpasteurized.

Spend some time exploring this book and hopefully try out some recipes and remedies.

Note what ingredients are not included in this book:

1. Canola oils, corn oils, soy oil and other “new” industrial vegetable oils.
2. Skinless, boneless chicken.
3. 1% and 2% milks.

Animal fats, bones and organs where used for medicine and good health. This is how our great grandparents and grandparents ate before heart disease, cancer, and obesity became epidemic.

Share your thoughts!

This post is part of Fight Back Fridays hosted by Food Renegade.

To your health,

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My daughter was only 1.5 years old when she started to get cavities in her two front teeth. We were vegetarian/vegan at the time. The cavities resulted from a high carb diet rich in soy and refined
grain products. I was pretty devastated at time because all my effort was going towards raising her in a healthy way. However she was definitely not thriving. Her weight was low, she was pale, her teeth had big gaps in them and now her teeth were starting to rot. She was high needs as well and cried all the time. I was wondering how a child could be so miserable when there was nothing to be miserable about.

Childhood Dental Caries Can Be Healed!

I started looking into the dental caries and discovered traditional foods. Traditional foods are a foods prepared the way our ancestors have prepared foods in just recent history before the commercialization and industrialization that we know so well today. Traditional foods are prepared in such a manner as to get the most nutrition out of a particular food.

For example:

• Grains, nuts and seeds are sprouted or soaked to make them more digestible and to release and neutralize phytates that inhibits mineral absorption.
• Foods are preserved by fermenting which aids in the healing of the digestive system (sauerkraut, pickles, fermented salsa).
• Organ meats are a prized food and cherished for the nutritional value.
• Animals are fed food that they thrive on and allowed to pasture and eat insects which allow for their meat to have more nutritional value.
• Eating of raw animal products (meat, milk, egg etc.) Pasteurization and cooking of our food has killed many beneficial enzymes and denaturing proteins.
• Also the removal of fats has drastically decreased our absorption of fat soluble vitamins such as Vitamins A, D, E and K which are essential for immune, brain, bone and eye health. Low fat diets are dangerous because of this very fact.

Traditional fats are saturated fats. They are heat stable and don’t go rancid very easily and therefore they are the preferred fats to use for cooking. They also make food taste delicious and more nutritious!

So we took the soy and refined grains out of our diet and replaced them with traditional foods. This is what
healed the cavities!

We did not even use toothpaste on our daughters teeth for the first 3 years of her life. No fluoride either! Just pure nutrition.

To your health and wellness,

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