Skip to main content

Bored with Steak and Salad?

How about almond-crusted liver and gathered greens & veg with refreshing paleo ranch dressing.

Home-grown lettuce (along with a little from the farmer's market), nasturtium, lamb's quarters and borage flowers along with cucumber and bell peppers make for an interesting salad.

To make the liver, have a beaten egg and some almond meal ready. (I take a handful of almonds and put them in the food processor with the S blade for a few minutes.) Cut the film off the liver and cut the liver into pieces about 1.5" square. Roll the pieces in the egg, then in the almond meal and fry in lard over medium heat.


Anonymous said…
I have borage in my garden, I didn't realize the flowers were edible.
I do this with chicken too, coat it with almond meal mixed with spices or herbs.
Lori Miller said…
In the Primal Blueprint Cookbook, they do that with a poached egg, too.

I wonder how the food rewardists feel about pretty food. I'm sure they'd find some problem with it.
tess said…
Carole, one of the best fates a "boneless skinless low-fat chicken breast fillet" can hope for is to be rolled in a mixture of parmesan cheese and almond flour, fried in coconut oil and served with a good home-made marinara or pesto. :-D

crumbed and fried poached egg, Lori? sounds glorious, but doesn't the yolk turn out hard?
Hey, no more than two colors of flowers at a time, so a pack of multicolored nasturtium seeds is out of the question.
Lori Miller said…
I can't remember since I haven't made this in a few years, so I looked it up. The book says to poach it for two minutes, then coat and fry it. It sounds like the yolk shouldn't get too rubbery.
Lori Miller said…
Sad to say, but my nasturtiums are in the back yard, where the color scheme is mostly pink and white, with some blue borage and love-in-a-mist and some purple volunteers. I should have planted them in the shaded pot in the front, where it's all yellow and white.
Lori Miller said…
Your recipe for boneless, skinless chicken breast sounds great, but I got so sick of that cut of meat that I'd almost rather use it to patch my dance shoes.

Popular posts from this blog

Results of my Carrageenan-Free Diet

Readers may recall my ordeal last Saturday with a migraine headache and a trip by ambulance back to my parents' house. Thanks to one of the paramedics jogging my memory, I researched the almond milk I'd started drinking around the time I quit dairy. One of the ingredients was carrageenan, a substance used to induce inflammation, sensitivity to pain and other problems in laboratory animals. Supposedly, the "undegraded" form is safe for human consumption, but undegraded carrageenan has been found to be contaminated with degraded carrageenan, and there are ways that the digestive system could degrade carrageenan itself.

For the past few months, I've felt a little bloated, and was starting to have some mild pain in my lower stomach. I thought it might have been the effects of the antibiotics, oral steroids or decongestant (which gave me an allergic reaction) from back in February. I didn't connect it to the severe headache I had Memorial Day weekend. I've al…

Sausage-Induced Headaches: Another Clue Points to Carrageenan

A few years ago when I started a low carb diet and started eating sausage again, I found some sausages gave me a headache, but others didn't. At first, eating them was a crap shoot, but I soon found some I couldn't eat (Applegate Farms Organic & Natural Meats) and some I could (McDonald's Restaurants and Ranch Foods Direct, a local pastured meat company).

Some of Applegate Farms' products contain carrageenan (a highly processed, seaweed-based food additive used to induce pain and inflammation in research animals). McDonald's and Ranch Foods Direct sausage doesn't contain it.

Why put carrageenan in sausage? According to Applegate Farms' website,

Carrageenan, which is derived from red seaweed (Chondrus Crispus), activates extracted protein in the meat to help it bind together when formed. As the meat cooks, the heat forms a gel network, increasing moisture retention and improving the sliceability of the product. Without the addition of carrageenan, the…

My GERD is Cured! Low-carb Hits the Mark

It's a good day for paying your billsAnd it's a good day for curing your ills So take a deep breath and throw away the pills 'Cause it's a good day from mornin' til night
A low-carb diet has cured me of GERD! Thanks to the work of Dr. Norm Robillard, author of Heartburn Cured, I no longer have acid reflux--and I don't have to avoid "trigger foods" like onions, caffeine, chocolate (in the form of baking cocoa), mint, tomatoes and fat.
This is a big change from the Body-for-Life program I was on just a few months ago. Body-for-Life involves eating (among other things) six small servings of "authorized" carbs like whole-wheat bread, pasta, fruit, beans, brown rice and winter squash per day. Now I mostly eat meat, eggs, nuts and non-starchy vegetables like leafy greens, broccoli, cauliflower, cabbage and green beans.
Low-carb diets defy just about every official dietary guideline out there. How often do you hear "eat plenty of healthy whole gr…