My AIP Pumpkin Pie with Ginger Cookie Crust Recipe, plus a Holiday Sale!
I hope you are all enjoying the last days of summer as we transition into autumn. Next Friday, I’ll be hosting another Organ Meat Tasting, so I thought this was a perfect opportunity to tell you why I’m such a huge fan of organ meats…
I’m lucky to have grown up enjoying offal as part of my native Taiwanese cuisine. In Taiwan, as well as other traditional cultures, organ meats are the choice cuts, and are actually more popular than muscle meat.
Most of you are probably aware of the nutritional benefits of organ meats by now, but just in case you haven’t heard, organ meats are the ultimate superfood. The liver, kidneys, heart and tongue are a few of the cheaper, yet invaluable options. Because they are the most nutrient dense part of the animal, organ meats offer many health benefits.
They’re an excellent source of:
Quality protein, including collagen and elastin
Iron and copper
B vitamins (including folic acid and B12)
Vitamins A, D, E and K
For those of us living with chronic illness, these extra nutrients are vital to our well-being. Animals in nature instinctively know this, as they automatically eat the organs first. Sarah Ballantyne recommends enjoying organ meats at least twice a week, and if they’re grass-fed, the more the better!
To find nutritionally superior pasture-raised animal products, free of hormones, antibiotics and commercial feed, I suggest getting organ meats from your local farmer’s market.
At the Boulder Farmer’s Market, Triple M Ranch has the best local lamb and lamb organ meats. I also recommend Natural Homestead Beef for high-quality 100% grass-fed beef products.