When I first started learning about my nutrition and trying to help myself feel better, I really didn’t think too much about my liver. I was never a big drinker of alcohol, not much of …
Search Results for: liver
I feel I must defend the bowl of silky unctuousness, serve it with reverence and compassion. The idea of eating livers seems to be difficult for many, right? Well, I would recommend this dish for …
Ready–that’s how I feel after eating chicken livers. Not tired, not weighed down… but prepared and amped for the next day (no coffee and its jitters needed). I’ve found these little livers to be a …
Learning, slicing, shredding… This recipe is a quiet riff on a recipe we learned in class while I was getting my Nutritional Therapy Practitioner certification in 2014. That recipe was for a Gallbladder Slaw–and don’t …
A drizzle of this, a drizzle of that… It’s all in the sauce, ok? When you’re switching to more whole foods versus more packaged foods, they can feel a bit bland, a little sad, kind …
Oh gosh, another blood recipe? Yep. Just like last week where we discussed some unctuous grain-free black pudding, this week we’re back with a less savory, and much sweeter, use for beef (or pork) blood. …
To wax poetic about beans? Of course not! Ok, so, a little, yeah. I mean, this is a food blog after all… Wax beans for your bones The thing about beans, and all those colorful …
I’m an anchovy FREAK. I really noticed it when I was about 13 years old and went gaga for a certain restaurant’s Caesar salad. When I was 17 and saw Jamie Oliver throw anchovy fillets …
Hey guys: Today is the last post Amy K and I have co-written in our three-part series about the beautiful beet! Our first post explained why beets are good for your liver and how to …
Lucia here: today’s post is co-written by my good friend Amy K, a practicing acupuncturist who is very knowledgeable in traditional Chinese medicine. I’ve learned a lot from her and we have a three-part series …
Last year, harvesting radishes on the farm was an experience not easily forgotten–the spicy roots pop out of the dirt with ease, while their prickly greens keep you and your nimble fingers on the alert. …
Lend me your ears! Wait. That’s a different post–lend me your tongues! And make them beef, please. The tongue is just another muscle, with nothing stringy or fibrous about it, contrary to your imagination. When …
To be roasted. It’s hard to be an ineffectual roaster. Beginning preparations allow a gentle entry into the pre-dinner work and wait ritual. Those muted sizzles and crackling heard stimulate the senses and you tick …