I will be running an organ meats cooking class/workshop on Thursday 17th July (first week of school term 3). I will be showcasing ways in which you can easily incorporate (and sometimes disguise!) nutrient-dense organ meats into meals including:
(a) black pudding (blood sausage) (b) chicken livers (in the form of pâté and as chopped liver and bacon stir fry) (c) lambs brains (via omelette) (d) lamb sweetbreads (e) bone marrow (via vanilla berry custard)
- information on the nutritional benefits of organ meats
- detailed handout including information on where to purchase organ meats with prices, and step by step recipes
- practical demonstrations
- hands-on experience
- food tasting
- opportunity to ask questions
Please feel free to forward to any friends or family members.
Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.
Organ meats from pastured animals are the most nutrient-dense foods on the planet. Liver is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats should ideally be consumed at least once a week, if not more frequently. They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors. Most people in modern society simply don’t consume organ meats on a regular basis. Here’s your opportunity to build reserves of strength and vitality by learning how.