Do you eat organ meats yet?
Don’t tell my husband, but we had beef tongue fajitas again a few weeks back after my mom gave me a pastured beef tongue (Mom, you should have kept it, but we enjoyed it!) (And dear Husband, I know you follow me on Facebook now. I wasn’t able to mention this until the leftovers were all gone.)
I don’t know, I guess, if tongue counts as an organ. It’s a muscle after all…but so is heart! I’m looking forward to learning more about the fine art of cooking grassfed and wild meats and those pesky organs from the new eCourse at GNOWFGLINS: Fundamentals II.
I’m planning to get back in the habit of getting some beef liver and heart into the meals whenever I used ground beef, and some of Jonathan’s first foods will likely be the same. Our pediatrician said really the only reason for babies to eat rice cereal is for the iron (fortified, fake), so as long as we get some early foods with iron, we’re good to go grain-free for the first year.
Red meat is the only food she could think of, and liver is an excellent source of iron and also vital B vitamins. Mmmm, liver puree.
If that overwhelms you already, perhaps you’re also a good candidate for Real Food Fundamentals and then moving on to Fundamentals II. Wardeh and her family over at GNOWFGLINS are simply masterful when it comes to the real food cooking dance and balancing all the kitchen (and farm!) tasks that come with eating well.
Here’s what we’ll learn about traditional cooking in Fundamentals II, which offers new video and PDF files weekly from January to June:
- important equipment
- natural sweeteners
- healthy desserts
- traditional fats
- dark stocks and fish stock
- wild and pastured meats
- organ meats
- advanced grain preparation methods
- homemade salad dressings and sauces
- real salt
- healthy snacks
- traveling with real foods
When you register as a member, you’ll get weekly lessons with print downloads, recipes, and a video demonstration so you can see how all this crazy stuff looks in a real kitchen. You’ll also have access to a member forum where you can get encouragement from others (there are tons of really cool real foodies in there with so many good ideas!) and ask questions of the teachers.
Also, something new: all members receive a BONUS, which for January and February 2012 is an "Easy Sourdough" booklet.
See more in this video.
Members Get it All
Perhaps you’ve been considering sourdough as the ferment you’re going to start to complete this week’s Monday Mission: ferment something. All members also have access to all the courses completed in the past: sourdough, cultured dairy and cheese, and fermentation (aha! More fermenting!). The team of teachers Wardeh has (me included – I teach sourdough bread, crackers, and yogurt) is just incredible, so you won’t be disappointed in what you learn.
What I love most about the GNOWFGLINS system is that you can purchase a month membership for only $11 and see EVERYTHING. That way you don’t have to feel like you’ve wasted any money if you’re only interested in part of the lessons in a given course. (You’ll probably need more than a month to get through the interesting looking parts, though!)
But If You’re Like Me…
…You don’t make time to watch videos online. That’s why I’m always excited when each eCourse turns into an eBook! The latest book to be completed holds all the information about dairy you could ever want: the Cultured Dairy and Basic Cheese eBook, including my yogurt method with all the updates that are scattered around KS.
I love having the information at my fingertips, in one easy-to-find place on my computer. Maybe when the fermentation class book comes out in a few weeks, I’ll be able to wrap my brain around fermenting even more! (eBook purchasers also receive the bonus gift for that month…)
Let me know if you have any questions, or email Wardeh. I’d love to see you in the forum!
Come on back tomorrow for my super-sloppy but hopefully informative video showing how I make water kefir, plus our favorite way to flavor it. My goal is to show you that fermenting doesn’t take much of your time, and the video is under 3.5 minutes, including my gabbing!