Tuesday, December 8, 2009

Beet Kvass and Big Tuesday


A liver cleansing, digestion aiding blood tonic; beet kvass is a staple in our house. Here's the simple recipe:

2 large beets
1/4 cup whey (see previous blog on making yogurt)
1 tablespoon sea salt
filtered water

Coarsely chop the beets; place with other ingredients in a 2-qt. jar. Leave out for 2 days, then refrigerate and enjoy! (Thank you Nourishing Traditions for the recipe...)


Well, I don't know if the swell filled in as much as it was predicted to, but it sure was beautiful either way. Santa Cruz in December... gorgeous!

Stuffed Lamb Hearts

Life is full of adventures... and on Sunday night Toby and I went on a wild one!.... On Saturday we went to the West Side Farmer's Market to get some greens, a bag full of persimmons, eggs, and organ meats. Luckily for us, organ meats are not very popular; not even the grass-fed, organic organ meats! (I always ask Toby, "WHY??") Anyways, we got to the Market about 15 minutes before closing, and bought the last 2 bags of meat: lamb heart and lamb tongue! YUM!!!

So on Sunday night I made a very special dish: Stuffed Lamb Hearts. They were stuffed with a delicious mix of red onions cooked in red wine with salt, pepper, garlic, sage, thyme, and rosemary. I then wrapped them in bacon and secured them with butcher's twine, and then baked in a small pan filled to the brim with beef stock. The hearts were delicious! We both liked the texture and taste. It had a melt-in-your-mouth, mellow taste. Not intense like lamb or liver sometimes is. It was interesting to learn that heart is actually all muscle meat; I guess it makes sense!

For all of you who are curious, this is why I love good-quality organ meats so much: [Sorry if I sound preachy; I don't want to... This is just incredible info. that I want to share!] : To make a long story short, organ meats are the absolute #1 nutrient-dense food. Rich in vitamins A, D and B, essential fatty acids, macro and trace minerals, copper, zinc, iron, and antioxidents. The amount of vitamin A in organ meats is exceptional! Beef liver supplies 36,000 IU of vitamin A per 100- gram serving (whereas skinless chicken breast only supplies 21 IU!!! and dark meat with skin supplies 201 IU). Amazing stuff, huh?

What an amazing feeling to hold the precious little lamb hearts in the palm of my hand. To see all the ventricles and arteries was incredible!

Bon appetit!