Comments on: 10 Nutritional Powerhouses that Won’t Break the Bank

By: peeju777

peeju777 — Mon, 12 Dec 2011 01:04:13 +0000

With the liver, I can get my kids to eat it by soaking it in lemon juice for several hours. I don’t like liver normally and I can actually eat it that way. Slice it, soak in lemon juice toss it in flour and fry in butter until its done. I also make a sauce with it from stock.. Boil stock down until reduced by half and thicken with cornstarch. Its the only way I can eat liver myself. It take all the gross taste out of it.

By: Jeanmarie

Jeanmarie — Sun, 11 Dec 2011 22:28:05 +0000

Everyone’s making me hungry for liver. I love liverwurst, but that in the stores is full of chemicals. I’ll try making pate with beef liver using the chicken liver pate formula, and add extra apples etc as suggested in comments. Thanks!

By: Nourished Kitchen Reader Questions; December 12 | Nourished Kitchen

Nourished Kitchen Reader Questions; December 12 | Nourished Kitchen — Sun, 11 Dec 2011 18:04:15 +0000

[...] information on cooking traditional foods on a budget.Budget Tips: How to save more and spend less.Nutritional Powerhouses that Won’t Break the Bank10 Meals for Under $10Good, Better, Best: Traditional Foods for Every BudgetDo I have to render beef [...]

By: Crystalline Ruby Muse

Crystalline Ruby Muse — Thu, 02 Jun 2011 18:19:36 +0000

Jenny ~

I am curious about your comment regarding kale & oxalic acid. I have read in many places that the oxalic acid content of kale is low. I have made it my green vegetable of choice for this reason, plus its high calcium content. On the other hand, I keep my family’s spinach, chard, & parsley consumption to a minimum & avoid beet greens altogether. I soak & lightly roast our sesame seeds. And so forth.

Would you be willing to share how you came by this information about kale?

Thank you,
Crystalline Ruby Muse

By: Shelley

Shelley — Wed, 18 May 2011 17:12:51 +0000

I hate liver too no matter how we cook it. I just make myself eat it with lots of onions. I sometimes literally swallow a piece like a vitamin pill. But my chidren, who don’t have my Americanized wimpy palate, LOVE liver and call it “yummy meat”.

By: valerie

valerie — Wed, 18 May 2011 14:13:11 +0000

i am surprised you don’t have Fermented Cod Liver Oil by Green Pastures as your recommendation? Why is that?
BTW, I just ordered a case of fclo from Green Pastures. They are promoting their new emulsified kid friendly FCLO and the group buy price is amazing. I just ordered a 12 pack case of the regular, liquid, unflavored to have on hand for our next WAPF meeting (which has been postponed til?) curious when you will be back in town so we can plan it for a day you guys are around.

By: Kathy

Kathy — Wed, 18 May 2011 12:23:38 +0000

Forgive my ignorance, but I’ve never heard of “bone broth”. I read your “benefits of bone broth”, but (again, forgive my ignorance), how do you make it? Just boil bones? How long? How many bones per how much water? do you discard the bones after it boils for “x” amount of time? Once you have the bone broth, how do you use it? Alone or in a recipe?

Thanks so much for the info! It sounds interesting and I’d like to try it, but know nothing about it! ;o)

By: Tia

Tia — Tue, 17 May 2011 20:29:29 +0000

I also love sardines. I’ll eat them out of the tin or just smashed on crackers or toast. My mom makes sardine salad instead of tuna salad by just adding some mayo and whatever seasonings and herbs she feels like.

Do you know if the Omega-3 and nutrient profile is as full in water-packed sardines as oil-packed? Is there a reason to specifically choose those packed in olive oil? I like both, just find the water packed fishies a little more palatable to friends and families just starting to explore the sardine world!
Thanks!

By: Sarah

Sarah — Sat, 07 May 2011 00:31:03 +0000

I love green cabbage sauteed in a little butter or roasted with a little bacon and olive oil. Sauerkraut isn’t the only way to enjoy green cabbage! I actually prefer it to the more expensive red and Savoy cabbages – it has a mild, nutty flavor if not overcooked and has nearly as many nutrients as homemade sauerkraut. Plus, in season (which is the time of year I most want to eat it) it is really cheap. And it is fantastic with red potatoes, onions, and/or apples with a little sausage or ham. Yum.

By: Brandice

Brandice — Mon, 03 May 2010 17:46:32 +0000

I was wondering if you can get the nutrients in Orange peels from candying them. If so I’d try it right away, but if it’s just going to be a bunch of sugar with no redemptive nutritional value I wouldn’t! The recipe I found had you blanch them, and I was thinking the blanching might get rid of all the vitamins.

By: Food Philosophy « The Katbox…

Food Philosophy « The Katbox… — Tue, 09 Mar 2010 18:48:09 +0000

[...] of fruits and vegetables. Even those on a budget can enjoy natural, whole foods on a budget (see nutritional powerhouses that won’t break the bank or 10 Healthy Meals under [...]

By: a.

a. — Wed, 03 Mar 2010 07:04:17 +0000

re: liver: i made a chicken liver pate based on the recipe in nourishing traditions, but SERIOUSLY upped the amount of sauteed onions – by lots, i think i doubled or maybe almost tripled it. i also included sauteed celery. and i also used a good amount of white wine – i think her recipe calls for it, but i increased it. i have always wanted to like liver pates but have found them too “livery”. well, this version – i couldn’t resist eating it! it definitely had the umami quality which i love about pate, but the mineral-y funk of liver that normally turns me off was muted by the onions/aromatics. YUM! i would spread a thick layer of it on a piece of rye bread, eat it, and feel completely full and sated. (though, i craved it and had to portion it out day by day to make it last .