Mountain Rose Herbs Organic Tea Blends
Here’s how my three year old ate the other day… she’s a foodie rock star who routinely eats wild caught salmon roe, grass fed liver and heart, sardines out of the can, all of her veggies, and extra dark organic chocolate to name a few.
- Organic blueberries topped with 1) organic grass fed whole yogurt, 2) sprouted raw organic pumpkin seeds, and 3) raw organic coconut oil.
- Herbal tea Mountain Rose is my favorite place to buy herbal teas. They really know what they’re doing. We buy many of their blends (pictured above) as well as single leaf teas to make our own blends. Tea drinking is a ritual we take seriously in our house. Coffee too!
- Vitamin D3 supplement
- Grass fed organic liver and ground beef recipe with organic grass fed buttered mashed potatoes. I FINALLY nailed a liver recipe, after many attempts, that is so delicious. I eagerly want it every week and it’s loaded with nutrition. I will share it very soon so you, too, can happily reap the benefits of grass fed liver with a genuine smile.
- Grass fed organic mint chip ice cream.
- Filtered water
Grass fed beef tongue with Cherry BBQ Sauce
Enter the world of grass fed organ meats with me, if you dare.
Though, if you’ve been reading my blog recently, then you came into this unusual world of organ meats when I shared my delicious and “heart healthy” (hehe) Heart Stew recipe with you.
Heart? Liver? Tongue? What’s next? Not sure… kidneys are in my freezer but would you believe I’m freaked out about those the most?
Grass fed organic beef tongue. Are you ready? It’s so weird.
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Beautiful organic grass fed beef bone broth made with the Sous Vide Supreme.
Bone broth (a.k.a. stock)… I love it.
One of the earlier foods I introduced into our diet after changing from vegan to omnivore was nourishing (and delicious) homemade grass fed bone broth (stock).
In culinary circles, stock (or as I’ll refer to it in my blog post, bone broth) is considered the foundation of cooking, and for good reason. A cup of broth seems so simple, and for the most part it is, but it can be used in so many ways. Bone broth really sets the foundational flavor for many recipes.
Michael Ruhlman writes about stock making, “It may be the most commonly avoided preparation in America’s kitchens, even though it’s the single preparation that might elevate a home cook’s food from decent to spectacular.” He also says, “If there’s one preparation that separates a great home cook’s food from a good home cook’s food, it’s stock.”
I hope those quotes inspire you to embrace stock (bone broth) making, and if you’re still on the fence, read on because I’ll show you how easy, fun, and wonderful it is to prepare.
*UPDATE – TODAY (10/25/13): Since writing this long post and scheduling it to appear, I’ve learned even more about making stock because I’m enrolled in a Classic Cooking school right now, and we actually learned about stock making today. I would say that my instructor would probably be intrigued with some of what I’ve written but he’d also probably be horrified. I had planned on adding to this post to reflect that, but I came home and saw that — oops — the post has gone live already. That being said… these are all still “pretty” legit and they make yummy bone broth. I will add to the bottom of this post what I’ve learned in school for the truly classical method, hopefully later today!
Warm bone broth going into a mug.
Making bone broth was something that really intrigued me once we ended our decade-long vegan journey. At the same time, I didn’t know much about it. If I remember correctly, we started our omnivore foodie life with organic, pastured-raised eggs, along with grass fed organic ghee and high vitamin butter oil, and then we added sardines (learn how you, too, can love sardines here).
Shortly after, I was mystically drawn to bone broth so I started playing around with it. Seemed weird, mostly because I was using the term “bone broth” yet I couldn’t help myself because it sounded wickedly fun. Bone broth is also referred to as stock (chicken stock, beef stock, fish stock), so when you’re talking to people outside the Paleo or Nourishing Traditions spheres, they might look at you like you have two heads if you say you make bone broth, which is really just good ol’ stock.
When I started the bone broth journey, I had no idea what to do or where to begin, but I quickly learned. It’s my hope to introduce this into your home if you’re new to it, with ease and excitement, because making bone broth (i.e., chicken or beef stock) is really fun and crazy easy. With a few simple tips, you will be well on your way.
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I have ventured into unknown territory for me… into a land I never thought I’d enter. I made a stew that had heart in it. Yes, actual heart. It was grass fed bison heart to be exact (though you can make this recipe with either bison or beef heart). And, of course, I used my trusty ol’ slow cooker.
Grass Fed Bison Heart Stew
I bought the grass fed bison heart many months ago and it sat in my freezer. Of course, it scared the dickens out of me as I had images flashing before my eyes of Indiana Jones and the Temple of Doom – pictured below. But, as my repertoire of recipes increased to include other unusual things for me (grass fed tongue and grass fed liver), the heart didn’t seem as crazy as when I originally ordered it.
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