Re: Organ Meats / Pates

[Guest guest]

Organ meats are good but tend to take time for the tastebuds to learn to

like them.

Focus on turkey, beef, buffalo and lamb meats. Chicken is usually last

choice for O's.

For breakfast I have found nothing that does me good like my green smoothies

but I am more a slow metabolizer so I do better with more carb than protein.

This will be a process. Relearning - reprogramming. You have to figure out

what works, think positive approach, and give it time to take hold.

On Wed, Dec 17, 2008 at 9:52 AM, Debra <mermaideeee@...> wrote:

> Well, I am going to give up sausage for a while even turkey sausage as I

> read that it might contain caisins (sic) which are a form of dairy. I read

> a

> lot that protein types like myself should eat a lot of organ meat or pate.

> I

> didn't grow up eating this stuff and don't know how to start. Do any of you

> know how to cook it or how to get me started? Also, what are some high

> protein breakfast suggestions? I can't stomach the though of chicken for

> breakfast. I thought of trying some of recipes for bread in Dr. D's book. I

> would need some protein with it though like bread. For a fast metabolizer,

> carbs don't stay with me very long.

>

>

[Guest guest]

On Dec 17, 2008, at 7:57 AM, s wrote:

> Organ meats are good but tend to take time for the tastebuds to

> learn to

> like them.

> Focus on turkey, beef, buffalo and lamb meats.

I agree - look for lamb liver and calf liver not beef liver. (Ask the

butcher to obtain it.)

Do NOT overcook liver ever.

Try to find a nice pate recipe, that includes plenty of onion - it

makes it juicier and tastier.

You do not want it to SEEM like a paste. It should be very soft and

spread readily, and can be delicious.

I have not made it for ages so can not remember my recipe to share

(since before moving countries) :-(

It's popular in South Africa - you might look for a good recipe there.

Grilled liver is easy:

Chop it into cubes so it surface-cooks quickly, and the inside gets

hot but is still soft.

Roll it in something nice (that YOU like) ,dipped in beaten egg then

my choice being a little crushed walnuts, lots of flaked onions,

thyme, coriander (I like coriander with any beef but substitute

rosemary and lemon with lamb), and stir-fry it briefly. The big error

is overcooking. Serve with stirfry onion and tomato and a fried egg

etc. These IMO go well together.

(The Brits like liver and onions served with mustard.)

Namaste,

Irene

--

Irene de Villiers, B.Sc AASCA MCSSA D.I.Hom/D.Vet.Hom.

P.O. Box 4703 Spokane WA 99220.

www.angelfire.com/fl/furryboots/clickhere.html (Veterinary Homeopath.)

" Man who say it cannot be done should not interrupt one doing it. "

[Guest guest]

I agree that you should be careful not to over cook liver!

Also, livers are where bodies store toxins, so " shop " www.eatwild.com

to find organic, grass-fed meats. I buy pristine liver for between

$2-3 per pound (wow!) including delivery ( which occurs every 2 months

or so in my area). I feel good eating liver from this farmer!

I like to sautee a whole bunch of sliced onions, then do the liver in

the same pan. The onions really make the liver better tasting, to my

mind. I didn't always like liver, but now I crave it sometimes.

If there are any leftovers, I chop some more onion and maybe some

celery - very fine, using my pampered chef chopper - and then mix with

some mayo for lunch or dinner the following day.

It's also a great way to use up the " giblets " when you get whole

birds, especially if you don't care one way or the other about giblets

in your gravy.

It is easy to make your own mayo instead of using the soybean oil

stuff at the grocery store. A little lemon or vinegar and an egg yolk

and salt and maybe a dash of mustard powder, whisked together. Then

keep whisking fast as you s-lo-w-l-y add the oil of your choice. I

actually use a stick blender, most of the time. Some people do it in

a blender, but I find the cleanup easier with a stick blender.

Recipes for making mayonnaise can be found on the internet or my

favorite cookbook, Nourishing Traditions. Once you have the basics

down, you can experiment. I've also done mayo with coconut oil, and a

blend of coconut oil and olive oil, and sesame oil. Then there's the

buttery hollondaise sauce that is easy to make in a blender. I think

I got the recipe for blender hollondaise out of the Joy of Cooking.

As for your breakfast - I've fallen in love with eggs done

mexican-style lately, with green tomatillo sauce. Tomatillos look

like tomatoes, but are actually part of the gooseberry family, btw.

Sometimes I just whisk the eggs, pour in some green sauce, add a bit

of cheese, and scramble them up like that. Yum. Green sauce (made

with tomatillos, not necessarily hot/spicy) is easy to buy at the

grocery, or you can learn to make it in a blender. If you can handle

more carbs, the refried beans that go along with this breakfast might

be ok in small quantities. Just make sure you fry your own or get

no-fat beans to start with, unless you check the can to see what kind

of oil has been added. A little chopped onion, garlic powder and oil,

dump in your can of beans, and voila. Since it is hard to find

refried beans made out of black beans, sometimes I mash my own, or

whizz them up in a processor before cooking them. I read that beans

aren't supposed to be good for O's, though, so go carefully.

Good luck!

>

> Well, I am going to give up sausage for a while even turkey sausage

as I

> read that it might contain caisins (sic) which are a form of dairy.

I read a

> lot that protein types like myself should eat a lot of organ meat or

pate. I

> didn't grow up eating this stuff and don't know how to start. Do any

of you

> know how to cook it or how to get me started? Also, what are some high

> protein breakfast suggestions? I can't stomach the though of chicken for

> breakfast. I thought of trying some of recipes for bread in Dr. D's

book. I

> would need some protein with it though like bread. For a fast

metabolizer,

> carbs don't stay with me very long.

>

>

>

>