This recipe is from my book, It Takes Guts: A Meat-Eaters Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes. This was one of my favorites, because I was honestly so surprised that beef heart made such incredible jerky! The beefy, rich flavor is perfect - it's deeply savory and chewy without being tough or gamey tasting. It makes an amazing nutrient dense, high protein snack that's surprisingly easy to make.
This episode is an excerpt from a talk Ashleigh did recently for Robb Wolf's private community health and fitness platform called The Healthy Reb...
This week Ashleigh chats with chef James Berry, founder of Pluck, which is an organ-meat based seasoning blend. James is also a former private ch...
Did you hear the one about the plant-based coach and the meat-based coach who sat down together for a podcast? Well, the punchline is, they have ...
In this solo episode, Ashleigh answers questions from former vegans and vegetarians who are looking to incorporate more, or healthier animal-base...
This recipe is from my book, It Takes Guts: A Meat-Eaters Guide to Eating Offal with over 75 Healthy and Delicious Nose-to-Tail Recipes. This was one of my favorites, because I was honestly so surprised that beef heart made such incredible jerky! The beefy, rich flavor is perfect - it's deeply savory and chewy without being tough or gamey tasting. It makes an amazing nutrient dense, high protein snack that's surprisingly easy to make.
In preparation for Ashleigh’s upcoming second cookbook all about protein-forward recipes, she interviews chef, butcher, entrepreneur, author, and ...
