If you’re new to South Beach Primal then be prepared for my ongoing love affair with all things organ-related. In the past I’ve posted recipes like Chicken Hearts Stroganoff, Simply Beef Heart, and Beef Tongue Creole (which caused quite the stir surprisingly- I mean who doesn’t like some good tongue action?). Calf liver is also a staple in my house, but so far I haven’t posted any recipes with liver in it. In due time, people.
Organ meats have the highest concentration of vital nutrients, amino acids, vitamins, and healthy fats as opposed to regular muscle meat. Heart in particular is chock full of collagen and elastin (think less wrinkles and cellulite) and has a huge concentration of Coenzyme Q10 (CoQ10) for cardiovascular health. If you need some persuasion, read this article from the Weston A. Price Foundation on the benefits of CoQ10 and a healthy heart.
I try to eat organ meats about twice a week- my favorite being chicken hearts. I think they taste the least organ-y, and if they didn’t have a firm texture then they’d be reminiscent of dark chicken meat. I realized that if I slice the hearts into thirds lengthwise then they don’t look like mini hearts- which makes them all the more palatable.
Seriously though, try sneaking this dish in on Monday Night Family Dinner. I think you’d be surprised just how delicious organ meat can be, and your family will love it (as long as you don’t spill the beans halfway through dinner.)