Food. It's the one thing I think about above all. But I don't think I think about it like your average mom does. My focus is on how to make every bite as nutrient dense as possible so that if my kids diets aren't the perfection I'd like them to be, at least I can sleep at night knowing that a few ounces each day have everything they need to keep them growing straight and healthy.
Lately it has been consuming me that Phoenix's cavity isn't reversing itself. She's the picky one and she's had trauma to her teeth, so this doesn't help any. But she just isn't built like the other two and won't eat the variety that they do and she is not keen at all to try new things. By mainstream standards she's the epitomy of good health but my standards are WAY higher. We're striving for exceptional health.
Every once in a while I have these ideas about how to get her to eat more variety but she's tough to trick. She's probably got some minor texture issues. She loves sweets and carbohydrates and the daycare staff tells me she eats like a horse. And she does at daycare where the food is standard, or maybe even a little higher than standard. I've kind of lost perspective.
This week I had a serious brainflash and you know what it resulted in?
I did. I'm serious. And beef heart. And with this recipe, you'll be able to get liver and beef heart into your kids and they'll be asking for MORE! I swear it.
My mother-in-law has been making us the most scrumptious spaghetti sauce for years. I'm pretty sure it's the reason why I fell in love with Fred. He used to make us huge bowls of it when she was away and I stayed over at his house, way back in the day. I've never tasted a sauce like it. All three of my kids will eat it with no complaint. We eat it over rice pasta or spaghetti squash.
Note that if the beef heart and liver are more than you're ready for right now, it can all be subbed for plain old ground beef.
So this weekend I got the recipe from my mother-in-law and I made my own version. And without further adieu, here it is!
1lb of ground beef
1lb beef heart, ground
0.5lb lamb liver or any liver that is milder than beef liver, liquified in the blend. Make sure it's organic!
1 large onion, cut in chunks (I actually forgot this part...ops)
1 pepper, any colour, cut in chunks
2 branches of celery, cut in chunks (forgot this one too...)
Garlic, to taste (I used about 2 cloves, pulverized)
1 zucchini, cut in tiny pieces
1 can of diced tomatoes (28ounces) (796 ML)
1 cup tomato juice
1 small can of tomato paste
1 cup beef broth
1 box of mushrooms, diced
1 large tablespoon of the following:
Thyme, oregano, parsley, black pepper, honey
2 bay leaves
Hot sauce, hot pepper flakes or hot peppers to taste
1. Brown the ground beef heart, beef and liver.
2. Add the veggies and let simmer for five minutes.
3. Add the tomato products in the order mentioned above.
4. Mix well and add the spices and honey, plus the remaining ingredients.
5. Simmer for at least 2.5 hours. For the first hour or so you'll want to leave the pot uncovered in order to reduce the liquid. You can either keep cooking uncovered if you want a thicker sauce or put the lid on for the remaining cooking period.
I doubled the recipe and got a full 6L, minus what everyone ate for dinner tonight!