Organ meats are good for us; I have written about why here. The nutrition from offal foods like liver is simply outstanding and something that we should get into the habit of including in our meals a couple of times a month.
For many, liver isn’t the most delicious meat so it is important to use recipes that are simple and also tasty. Chris Masterjohn gives some excellent tips here on liver storage and preparation and if you scroll down readers share helpful cooking tips.
Garron cooks a delicious onion and liver dish coated in flax seed meal that I havent yet managed to beat. It is started on the pan and finished in the oven and if I get my hands on the recipe I will share it.
I prepared a slow cooker liver dish yesterday.
It’s time to revamp your boring salad!
Salads can be the most boring dish ever that no one wants to eat; or a delicious blend of your favourite flavours. It’s all down to deciding to make it a little bit more interesting. We are in Winter here so if I have forgotten some wonderful vegetables from other seasons across the globe, my apologies.
When it comes to making a tasty salad the point is, GET CREATIVE!
Often you can make a very tasty salad out of what is left-over in the fridge; but with a little forethought and buying new salad vegetables on your weekly shop, you can start to create fast tasty vegetable dishes that are filled with colour and nutrition.
Caution: it doesn’t take much to turn a healthy salad into a calorie bomb – watch how many add-on’s you add, be sensible about portions, and mindful about dressings and dips!
- Any green / purple salad leaves, the darker the better: for example; rocket, spinach, lettuce, chard, dandelion greens, Chinese lettuce, watercress, and any of the multitude of coloured leaves available.
- The cruciferous power players: red cabbage, purple cabbage, green cabbage, kale, brussels sprouts, cauliflower, broccoli, etc.
- Chopped vegetable selection: tomatoes, cucumber, radishes, corn, onions, scallions, baby beans, snap peas, baby corn, etc.
- Power herbs: basil, coriander, parsley, chives, etc.
Another great dinner; rich without the rich ingredients. This slow-cooked oxtail dish can be prepared in a slow cooker, crock-pot or casserole dish. You may need to tweak the cooking times.
There is a fair amount of fat on oxtail so serve it fairly lean; watch your portion size of meat and pile up on the vegetables. Athletes with a need can add a suitable carbohydrate.
We served this two ways; I had salad and G had cooked brown rice. You could also consider cauliflower rice, steamed broccoli, couscous or fluffy mashed potatoes.
There is no easy way to make a good photo of oxtail; but wow the flavour off this dish. I have kept the recipe simple and I literally threw this together before bed so that dinner was taken care the following (busy day).
Serves 2 people for several meals, or 4-6 people for one.
- 1 leek – sliced (I also had 1/4 onion so added this to use it up. You could use onions, leeks or both)
- 2 cloves of garlic – minced
- Oxtail – 1 packet should suffice in this recipe
- 1-2 carrots – grated
- A nice fistful of mushrooms or more if you are a lover – sliced as you prefer
- Dried oregano
- Stock – home-made or stock pot
- 2 cans of chopped of whole tomatoes
- A dash of water, use your judgement (I added about a mug of water to the stock pot; if using home-made stock you probably only need 1 mug in total)
- Optional – I tossed in some frozen peas towards the end of cooking.
Leeks and garlic
- Saute the onions/ leeks and garlic in oil such as extra virgin olive or coconut oil.
- Add the oxtail and lightly brown
- Add the remaining ingredients: carrot, mushrooms, dried oregano, stock pot, canned tomatoes and water to just about submerge the whole lot. Give it an easy stir.
- Set your slow cooker to high and leave go for 3-6 hours as you prefer. Use an appropriate crock pot setting or place in a low temperature oven such as 160 C for several hours.
- Serve on cooked grains, vegetables or with salad.
Browning the meat
Addition of carrots, and mushrooms
Adding stock, tomatoes and oregano
Set to go!
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