The range of textures and flavors in this salad is highly sophisticated for such an easy recipe! Feel free to switch up the salad fixings, but I promise this is one salad that will leave you feeling satisfied. This recipe is from my cookbook It Takes Guts, and if you like it, I'd love for you to pick up the book and try some other dishes!
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!
This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
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.
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.
The range of textures and flavors in this salad is highly sophisticated for such an easy recipe! Feel free to switch up the salad fixings, but I promise this is one salad that will leave you feeling satisfied. This recipe is from my cookbook It Takes Guts, and if you like it, I'd love for you to pick up the book and try some other dishes!
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!
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...
This lamb heart recipe shows off the ease and versatility of this cut of meat. You don’t have to roast it for hours or hide it in something elaborate: just pan-fry it with some butter and spices, and you have a delicious protein source to throw on top of a salad or starchy side dish.
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.
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.
