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phatdave
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« on: May 27, 2009, 11:02:08 AM » |
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Have made 2 liver smoothies now.
1st) Lambs liver that was grass fed, but finished on grain, and 3 duck eggs - both from borough food market in London. ('Ginger Pig' butcher for the meat)
-Just some Celtic sea salt and lots of freshly ground black pepper
-Made approx. 1/3rd of a litre, or maybe around 10oz glass (or a little under of both) and of a perfectly glossy consistency.
-Rich and Delicious, a powerhouse of vitamins and minerals. Taste was powerful.
-Disgusting to your first reactions, but ignore the bad habits you've learnt and really listen to your body.
(Takes some mental strength to re-train yourself to eat something so radically different.)
2nd) Lambs liver that was entirely grass fed (225gs), with whitish marrow from similar grass fed lambs (50g/5dspns)- both from Marylebone farmers market in London.
-Just a pinch of salt, and some fresh ground black pepper -- plus 1 chunk of both ginger and fresh red chilli (1/2 inch cubed..), splash of filt. water to whiz.
-Made approx. 1/3rd of a litre, or maybe around 10oz glass (or a little under of both) and of a very thick dessert consistency.
-Rich and fatty, substantial and nutritious. Milder, but with spicy undertones.
-Delicious and pudding like, ate half with spoon / other half blended with some water and downed - refreshing and nourishing.
(100 grass fed tastes better)
1 per week for me at the moment, these shakes make me feel incredible. Might experiment with cacao .....
All the best.
David
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« Last Edit: May 27, 2009, 11:27:08 AM by phatdave »
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TylerDurden
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« Reply #1 on: May 27, 2009, 01:45:53 PM » |
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err, 1 tip:- don't buy from borough market until you've exhausted all other possibilities. Borough market is a hideously expensive tourist trap - while the tourists don't have the time or opportunity to avoid that place, there are plenty of opprtunities available for London residents re other opportunities such as brixton market etc.
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« Last Edit: May 28, 2009, 04:19:48 AM by TylerDurden »
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"You need no more be human, which is a heavy yoke" The Queen of Air and Darkness, Poul Anderson
"Once is happenstance. Twice is coincidence. The third time it's enemy action" Goldfingerism, Ian Fleming
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phatdave
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« Reply #2 on: May 27, 2009, 04:28:42 PM » |
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yeah borough markets a rip off. was 'desperate'.
ps i do think liver smoothies is perhaps a bit disgusting. if your going to eat a raw liver, just eat it.
but then again maybe next week i'll have to unquenchable thirst for one. mmm braiinnnnsss.
david
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Raw Kyle
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« Reply #3 on: May 27, 2009, 04:56:40 PM » |
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I made liver drinks with milk and honey before but think it's easier and makes more sense to eat it without blending.
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goodsamaritan
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« Reply #4 on: May 27, 2009, 05:22:38 PM » |
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I don't find liver drinks disgusting.
I did break our blender once using goat liver when all the stringy liver parts gnarled up the motor.
Thanks for the recipe, I can try this with beef liver.
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wodgina
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« Reply #5 on: May 27, 2009, 06:49:07 PM » |
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I bolt it.
Cut into tiny pieces, scoop up and washed down the hatch with sparkling mineral water.Yum.
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“Integrity has no need of rules.”
Albert Camus
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Roselene
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« Reply #6 on: May 28, 2009, 01:40:46 AM » |
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I don't find liver drinks disgusting.
I did break our blender once using goat liver when all the stringy liver parts gnarled up the motor.
Thanks for the recipe, I can try this with beef liver.
I made one. More like a pate' or glop, but tasted good and impressed everyone. Chicken livers. Lamb heart. Beef marrow. Vidalia onion. It stopped the power blender. I thought it broke it. I unplugged it and reached in. The meat fibers were just wrapped around the blades. I chopped them a little, tossed them back in, blended a little more and it was really good. |
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Roselene
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« Reply #7 on: July 01, 2009, 02:29:53 AM » |
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My lambs hearts had fibrous vessels. The meat from the marrowbone joint was fibrous. Are goat hearts more fibrous than other animals' livers? My friends were really impressed with the pate'. I don't know how it compares to others' raw meat pates, I haven't tried many. I think they were mostly impressed about me using various parts (marrow, etc). They ate and liked it, but hadn't tried any food that "experimental" previous to that. Using of the goat liver when all the stringy liver parts gnarled up the motor it can get some smoothies that they can drink |
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yon yonson
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« Reply #8 on: July 09, 2009, 11:54:05 AM » |
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hey so i generally hate eating liver. it just tastes disgusting to me. does that mean that i don't need whatever is in it? it seems like every 2 months or so i get a desire to try it again because i want to like it but i can never hang with that taste. maybe i eat too much of it at once or something... should i just be eating an ounce or so at a time and save the rest for another day?
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gudrii
Forager
 Offline
 United Kingdom
Posts: 1
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« Reply #9 on: November 05, 2009, 07:03:49 AM » |
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This is my first post on this forum so Hello to everyone My favourite liver recipe is very simple and very tasty. Good liver and good honey is the key to success. I found buffalo liver to be the best one for this recipe. I checked out many honeys also and found that raw organic honey from Holland and Barret shop called Organic Forrest Honey from Ethiopia is just perfect ( Here more info about honey www.tropicalforest.com) So what you have to do is just to cut about 300 grams of liver in pieces big as you like (I prefer long 3cm strips) and add about 2 tbs of honey. Stir it gently then cover and put into fridge for night (I like liver more when is cold). Next day liver taste beautifully and there is lots of sweet juice in container. You may want to add some lemon juice to refresh the taste a little bit. For me it's the best way of eating liver and is really tasty. Hope you like it  |
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