Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => General Discussion => Topic started by: Fermenter Zym on October 29, 2011, 09:47:16 am
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Hey all,
I haven't been on here for a while, largely because I'm student teaching 7th graders in geography and don't have much time, but also because I shifted away from a raw diet for a while. I have never been 100% raw, but really only incorporating raw muscle meats into my diet on occasion. Now with all the stress I'm experiencing, I reevaluated what would make me feel healthiest. I recently remembered an article I read on the Weston A. Price site about a teacher eating raw liver to reduce stress so I tried it again. I ended up making a smoothie with liver and raw egg yolks and I felt really euphoric after.
Now I'm eating raw liver shakes every morning for breakfast and also incorporating U.S. Wellness's pet food (8/10 65% fat ground beef, 1/10 liver, 1/10 heart) seared and raw on the inside for dinner. I eat a cooked beef meal most days for lunch because of social reasons. (I have a mentor teacher and do not want to eat raw animal foods in front of him).
I'm writing as a raw novice asking if it is okay to sear or blend raw animal foods so that I actually stand to eat them. I can't stand the taste and texture of many organ meats raw, but I like the seared U.S. wellness burgers and I love liver shakes. I'm also thinking of adding beef kidney to my shakes next.
Let me know what you think.
Thanks in advance,
Zym.
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I can't really see too much harm being done searing your meats - as long as you don't over sear it.
I have beef tataki quiet often & don't notice any difference compared to eating my muscle meats fully raw.
Sounds to me like it might also be the texture that you're not liking.
I just bought some organic diced lamb & gave all the pieces a good beating with my tenderiser - large chunks of raw muscle meat are much more pallatable when they're less chewy & tough.
I'm just waiting for my kimchi and lamb to get up to room temperature.... yum!
Also, try slicing the meats very thin like carpaccio.
The blending idea is also a very good one - something I'm waiting to try as soon as my stainless steel manual hand meat grinder comes in.
Goodluck
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Slicing the meats into very thin/small pieces is useful. Blending should be OK too. You can also use sauces/dips, until you get used to the flavor of raw organs by themselves.
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Slicing the meats into very thin/small pieces is useful. Blending should be OK too. You can also use sauces/dips, until you get used to the flavor of raw organs by themselves.
Do you mean dipping cooked foods into raw organ meats or dipping raw foods like vegetables?
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bump. Do you all think that blending organ meats is fine? I prefer to drink liver sometimes rather than slice and eat it.
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I think blending is fine, so long as you eat it within a few minutes of blending.
As far as sauces go, I meant dipping raw foods into sauces/dips.
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I think blending is fine, so long as you eat it within a few minutes of blending.
As far as sauces go, I meant dipping raw foods into sauces/dips.
Gotcha. Thanks CK.