This is the most popular recipe from my organ meat cookbook, It Takes Guts. It's easy, nutritious, and popular with everyone from babies to the organ meat-averse. Try it and let me know what you think!
I call this a “golden broth” because it sounds warm and comforting, and I decided to go with a nutrient-packed color scheme on this one: yellow onion, turmeric, lemon, and carrot. Yellow and orange vegetables are high in beta-carotene, flavonoids, lycopene, potassium, and vitamin C, which can assist with eye health, fight free radicals, help lower blood pressure and LDL cholesterol, and promote collagen formation, which is a very synergistic effect when combined with all the yummy collagen from the chicken bones.
Like most organ meats, beef heart is packed with essential vitamins and minerals such as Vitamin B2, B6, and B12. It is also rich in folate, iron, and zinc. Even if organ meat dishes aren’t your norm, have a little adventure and give this recipe a try! You may find that along with being nutritious it is surprisingly delicious.