At the PaleoF(x) Conference this past week in Austin, it seems that the primary thing I talked about for 2 days straight was the critical importance of sacred foods in the diets of pregnant and breastfeeding women and growing children.
Organ meats were considered a sacred food in Traditional Societies due to their unique nutrient density and the vibrant health these foods bestowed upon those that consumed them.
Organ meats ideally should be a regular feature on your families menu. If you only serve organ meats occasionally or not at all, it is an absolute must to take your fermented cod liver or skate oil on a daily basis.
If you have access to locally sourced, grassfed organ meats, you may have sometimes wondered what in the world to do with the heart that comes with an entire cow or lamb.
Don’t throw it out or give it to the dog!
Here is a very simple, delicious beef heart recipe to serve your family courtesy of Laura, the smiling, grassbased farmer pictured above with her beautiful flock of pastured turkeys.
* This is the type of person you should seek out to get to know on a first name basis in order to buy your meat directly at the farm or local buying club. Whole Foods is not a good substitute for sourcing grassfed meat as this multi-billion dollar corporation ($9 BILLION in revenue in 2010) keeps consumers and farmers apart in order to maximize profits and control over the marketplace.
Will this recipe pass the taste test at your dinner table? Give it a try! Laura reports that even her husband enjoys this recipe and he is not of an organ meats mindset.
Breaded Beef Heart
1 grassfed beef heart or 2 lamb hearts
Sprouted flour of choice (almond or coconut flour may be substituted if desired)
1 egg, beaten
Lard or coconut oil
Clean the beef heart removing the valves. Cut into slices about 1/4″ in size. Dip the heart slices in the beaten egg and then dredge in sprouted flour.
Place in a pan of hot lard or coconut oil and brown each side. Add a small amount of filtered water, cover, and simmer the breaded beef heart for 20 minutes.
Be sure to use the drippings from your beef heart to make gravy!
Sarah, The Healthy Home Economist