This episode was the first one that we filmed for Mouth of Babes and one of our favorite recipes. A big thanks to FoxFire Farms for supplying the rich and nourishing organic grass-fed lamb liver. I love their slogan, ‘meat you can trust.’ There is definitely a completely different energy cooking with meat that you know hasn’t been abused all its short life in a factory farm.
I never knew I could like liver until I had paté! Fantastic stuff, especially if you have the right combination of spices and a touch of lime or something sour. This recipe uses the wonderful combination of onions, garlic and ginger that I love so much from Burmese and other Asian dishes. Mix and match spices to find your own favorite combinations, and don’t be afraid to use a heavy hand when flavoring it up!
Ruthie and Mikko demonstrate a quick and easy method for making a nourishing bone broth which is a globally renowned foundation of nutritional and preventative medicine and eating for vitality.
Although beef bones are used here, the same method can be used for other bones. Chicken Broth is particularly well known as a powerful immune booster.
Music: www.mujaji.com Bones: www.deckfamilyfarm.com These bones provided us with the richest broth I have ever made. The difference between well loved pasture fed animals and factory farm ones is blindingly obvious to every sense.
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Mormor’s Nypon Soppa
This dish is a favorite in Sweden and contains high amounts of vitamin C. Rose hips also contain many other health enhancing properties. This recipe comes down to me from my mother’s mother (Mormor) who was Swedish.
Method: Cook nypon (rose hips) fresh or dried in 4 liters of water for about 2 hours. Stir often and when cooked press through a fine sieve. Add raisins, cinnamon and lemon. Cook 15 minutes. Thicken with potato flour. Add almonds cut in shreds. Add sugar to taste. Serve with whipped cream and macaroons, warm or cold.
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