Due to a number of requests, I will be running another organ meats cooking class/workshop on Thursday 23rd October. 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.
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 (in a creamy mushroom sauce) (e) bone marrow (via custard) (f) veal livers (via shepherds pie)
Cost is $66 (incl GST) per person and includes:
- theory discussion 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
When: 7:30-10pm (ish) Thursday 23rd Oct 2014 Where: 23 Kent Street, Waverley.
RSVP: To secure your spot you will need to:
- text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and 2. transfer $66 (referencing your name and ‘organs’) into my bank account:
Account name: star anise organic wholefoods (aust) pty ltd BSB: 062 000 Account no: 15110110
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.