Bone Broth, Organ Meats–Old Fangled Foods for Healing Modern Man
An Amish Farmer at the Smart Markets in Oakton taught me how to use organ meats! He said, “I just chop ’em up and put them in soup, tastes real good!”
So, here is my recipe for:
Kidneys, Hearts, and Kitchen Sink Soup (everything but the…)
2 quarts turkey stock
5-6 chicken kidneys, 5-6 chicken hearts, cooked, then chopped finely
Everything but the kitchen sink: meaning any produce you have on hand, chopped up.
the remainder of a fennel bulb
cilantro (the green ones still left when others had turned slimy)
broccoli flowers from 1 head of broccoli
5 slices of ginger, chopped fine
2 red chard leaves, chopped into small pieces
Simmer ingredients in stock. Add seasonings to taste. I used Celtic sea salt, cracked black pepper and Tuscan Herb mix.
Why Organ Meats?
Listen to what Sally Fallon Morell of the Weston A. Price Foundation has to say, “Compared with muscle meats, organ meats are richer in just about every nutrient, including minerals like phosphorus, iron, copper, magnesium and iodine, and in B vitamins including B1, B2, B6, folic acid and especially vitamin B12. Organ meats provide high levels of the all-important fat-soluble vitamins A, D, E and K, especially if the animals live outside in the sunlight and eat green grass. Organ meats are also rich in beneficial fatty acids such as arachidonic acid, EPA and DHA. Organ meats even contain vitamin C—liver is richer in vitamin C than apples or carrots! Even if you add only small amounts of organ meats to your ground meat dishes, you are providing your family with super nutrition. . . in ways that everyone likes and are easy to consume.”
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