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    Simple Bolognese Pasta With Secret Ingredient To Combat Fatigue {Paleo, Gluten-Free,}

    bolognese

    Liver on the menu? It’s generally considered less-than-appetizing to most Americans.

    But you and I know better!

    If you’ve been coming to the Take Back Your Health Conferences or Retreats, or you’ve been to any of my seminars, then you know that liver is a very traditional food and is full of specific key nutrients that specifically support:

    • Energy production
    • Fertility
    • Immunity
    • Healing

    Mammals tend to concentrate their vitamins and minerals in the organs, which is why these foods became so treasured in traditional cultures. They knew that these foods could heal those who were wounded, strengthen a woman for pregnancy and help to create a healthy baby.

    Just a few of the nutrients in 1 ounce (a golf ball size) of chicken liver include:

    B12 (80% RDA)
    Iron (18% RDA)
    Vitamin C (13% RDA)
    Selenium, (33% RDA)
    Folate (40% RDA)
    Riboflavin (33% RDA)
    Vitamin A (75% RDA)

    Regardless of the amazing nutritional value, liver still tastes a little funny to most of us, and can be hard to stomach. You can hide liver in many kinds of foods, including sauces. I like to hide mine in this simple “bolognese” sauce!

    How have you eaten chicken liver? What’s your favorite way to eat it?

     

    Simple Bolognese Pasta

    Serves 3-4

    Ingredients:

    • 1 package organic brown rice (or other gluten free) pasta OR pasta alternative, like spaghetti squash or carrot or zucchini spirals. 
    • 1 lb. package of grass-fed, organic ground beef, chicken, turkey, venison or bison
    • 1 large jar of organic tomato sauce, more if desired
    • 1 tsp. garlic powder or 2 garlic cloves, minced
    • ½ – 1 tsp. pink Himalayan salt (start with less and add more)
    • 1-2 chicken livers

     

    Method:

    1. Combine tomato sauce, chicken livers, salt and garlic powder into a large saucepan. Add the ground meat into the pot, breaking it apart into crumbles as you add it.
    2. Bring sauce to a simmer over medium heat, stirring occasionally and breaking apart the livers and ground meat as they cook. The sauce will be done after 20 minutes of very gentle simmering.
    3. As the sauce is cooking, bring a large pot of water to a boil. Add pasta – enough for 2-3 people, or as much as desired. Cook according to package directions. Drain and set aside. If you are using gluten free pasta, rinse it well after cooking. This will rinse away extra starch that will add an unpleasant texture to the final dish if not rinsed away.
    4. Alternatively, you can use spaghetti squash or other pasta alternatives. I cook my spaghetti squash whole, in the oven at 375 degrees F, for about 45-60 minutes, until fork-tender. I allow it to cool before slicing in half, de-seeding, and scooping out the squash “noodles”.
    5. Serve the pasta hot, with a few ladles of sauce on top. Enjoy!

     

    Keep taking back your health,
    Robin

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