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how to cook liver

Chicken Liver Tacos and Diversifying “Healthy Eating”

June 2, 2014 Leave a Comment

chicken liver tacos

My B12 is low. My energy is zapped. Mosquitos love me. I should eat more xxx. sigh... With all the hooey thrown at us these days about what "eating healthy" really means, I sometimes think of throwing in the local, organic sustainable towel. Nobody is getting it "right." We're … [Read more...] about Chicken Liver Tacos and Diversifying “Healthy Eating”

All Recipes, Gluten-Free & Dairy-Free, Main Dishes, Mexican & Caribbean Chicken liver tacos, how to cook liver, mexican fusion recipes, recipes for iron

Healthy Chicken or Lamb Liver, and Lessons from a Clairvoyant

May 27, 2014 Leave a Comment

healthy-chicken-or-lamb-liver

I met a clairvoyant who told me to eat more organ meats. And who am I to ignore a clairvoyant? That's a bit of an unfair way to start a post, because in my gluten-free, dairy-free, often raw-vegan circles where food should always be organic and local and made with love, I meet a … [Read more...] about Healthy Chicken or Lamb Liver, and Lessons from a Clairvoyant

All Recipes, Gluten-Free & Dairy-Free, Main Dishes healthy chicken liver, healthy lamb liver, high iron foods recipes, how to cook liver, recipes for iron

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Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes

May 18, 2012 By Leave a Comment

It's easy … [Read More...] about Seared Scallops with Carrot Purée and Orange-Butter Sauce: roasted pecans and pan-fried potatoes

Sambar — Take 2 (No, Not Samba. Wrong Continent)

October 16, 2010 By MissWattson Leave a Comment

I'm … [Read More...] about Sambar — Take 2 (No, Not Samba. Wrong Continent)

Anise Biscotti with Chickpea Flour

November 13, 2012 By Leave a Comment

I'm not … [Read More...] about Anise Biscotti with Chickpea Flour

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Miso Tempeh Natto Cookbook Review: Dosa, Fermented Flatbreads, Injera, Natto and Tempeh

January 8, 2020 By MissWattson Leave a Comment

Miso, … [Read More...] about Miso Tempeh Natto Cookbook Review: Dosa, Fermented Flatbreads, Injera, Natto and Tempeh

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