Cooking with organ meats

If you are not experienced with cooking organ meats, it’s recommended to start with Lamb brains, Beef tongue, chicken hearts and liver. These organ meats don’t have a strong flavour but are high in nutrients. And if you prepare them the right way, they can be delicious.

Remember to use pastured, hormone, antibiotics free organic meat. It is essential to eat meat from healthy animals. “For example, meat from pasture-raised animals has 2-4 times more omega-3 fatty acids than meat from commercially-raised animals. And pasture-raised eggs have been shown to contain up to 19 times more omega-3 fatty acids than supermarket eggs!“ ( source:

Spices: Use pure dried herbs and natural spices like coriander, tumeric, curry powder etc. They will add a nice taste to all of your dishes. When using a spice mix, make sure it doesn’t contain any nasty ingredients, just herbs and natural spices. But no Sugar, flavour enhancers, colours or any kind of flours. Best options are in the organic shops but you still need to check the ingredients, I use the brand Spice&Co. They have a lot of good options and can be found in most organic shops and gourmet delis.

Starting with lamb brains:

Mediterranean Brain Omelette

1 handful organic cherry tomatoes

1 handful organic baby spinach

1 handful favourite ham

4 organic free range eggs

1 lambs brain

1 garlic clove

1 tsp dried oregano or basil

2 tbsp organic butter

organic Cheese

Melt the butter in a frying pan on low heat. Cut the tomatoes in half and add with the spinach and ham in the pan. Let it simmer on a low heat.

In the meantime place the eggs, brains, garlic, oregano in the blender. Add a bit of pink Himalayan salt and cracked pepper. Blend it until it has a smooth consistency.

Pour it over the veggies, cover with a lid and let simmer for about 5 min. on a low heat. Preheat the grill in your oven. Add some grated cheese on the top of the omelette and place under the grill for another 5 min. on a low heat.

If it’s too runny on the inside, place it for another 2 min. in the grill.


 Perfect Scrambled eggs:

 4 organic free range eggs

1 lambs brain

1 tbs cream

1 small onion

4 strips pastured bacon

2 tbs butter

Melt the butter in a frying pan on low heat.

Cut the onion and the bacon into little cubes and add to the butter, fry until golden brown.

In the meantime place the eggs and lambs brain in a blender. Add some Himalayan salt and pepper. Blend until smooth and pour over the onion and bacon. Cook gently on a low heat and continuously stir the mixture.

The eggs are best when still a little bit runny.


Lamb Brain Schnitzel:

 1 packet of lamb brains

2/3 cup organic buckwheat flour

1 tsp paprika powder or chilli powder or half/half

2 free range organic eggs

Himalayan salt

cracked pepper

2 tbs coconut oil

Prepare two small bowls. In one bowl place the buckwheat flour, paprika or chilli, and a pinch of salt. Stir well.

In the other bowl place the two eggs and a pinch of salt and cracked pepper, stir well with a fork until smooth.

Preheat a frying pan with coconut oil on a medium heat.

Place the brains in the eggs mixture and make sure the brains are all covered in it. Then place in the bowl with the buckwheat flour and cover from each side. Place in the hot pan and fry from each side until golden brown.

If necessary, add more coconut oil into the pan. Serve for example with mashed sweet potatoes and salad.


Brazilian style Chicken hearts:

 500 gr. Organic Chicken hearts

a few Kebab sticks

½ lemon, juiced

1 tsp honey

1 tbs sweet paprika

½ tsb chilli powder

2 tbs coconut oil

Himalayan salt and cracked pepper

Sauce (optional):

½ cup Tomato Puree (Global Organics at About Life has a good one)

1 pinch of Himalayan salt and cracked pepper

½ tsp curry powder

2-4 drops Stevia or a bit of honey

Marinate the hearts in the sweet paprika, chilli powder, honey and lemon juice. Optional you can add other favourite spices like coriander or a bbq spice blend. But make sure they don’t contain nasty ingredients, just pure spices.

Preheat a frying pan with the cococnut oil on a medium heat. Impale four to five hearts on each stick. Once your sticks are ready, place them in the pan and fry for about 3-4 minutes from each side. Be careful to not overcook them or they will get chewy.

Mix all the ingredients for the sauce and serve with the hearts.

Goes well with green salad and mashed potatoes or white rice.


Sweet Chicken liver stir fry:

500gr organic chicken liver

2 brown onions

1 gala apple

300gr mushrooms

Himalayan salt and cracked pepper

4 tbsp organic butter

Melt 2 tbsp butter in a frying pan on a medium heat. Cut the livers in small pieces.

Place the livers in the pan and sprinkle with some salt and pepper. Fry for about 4- 5minutes. Make sure they are well done but don’t overcook them or they will get chewy. Take the fried livers out of the pan and place in a bowl.

Cut the onions into small pieces and grate the apple. Now add 2 tbsp of butter into the pan.  And fry the onions until golden and then add the apple and fry until golden brown. When well done, add the liver and warm up for not longer than 2 minutes. Ad a bit more salt and pepper.

Serve with baked or mashed potatoes and some veggies.

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Gluten free delicious Pancakes

These Pancakes are just mouthwatering, they are sugar free, gluten free and dairy free. And that makes them guilt free 🙂 They are really easy and quick to prepare:


2 Bananas

2 eggs

1/2 cup buckwheat flour

6 Tbs Coconut cream

1 Tbs filtered water

1/2 tsp Vanilla powder

1 tsp Cinnamon


1/2 cup frozen Blueberries

1/2 cup frozen Raspberries

1/2 cup Coconut cream

1/2 tsp vanilla powder

Place all the ingredients for the pancakes in a blender and process until you have a smooth batter.

Put some butter in the pan and cook on a low heat.

In the meantime prepare the topping. Place the  frozen blueberries and raspberries in a pot and add the coconut cream and vanilla. Let it simmer on a medium heat until the pancakes are ready.

And voila, you have beautiful pancakes for the whole family!

Enjoy them warm or cold, they are beautiful both ways.

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5 Tips for fat loss with Kathi

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RAW Desserts

RAW Blueberry Cheesecake                   IMG_5007



2 Cups Almonds

½ Cups Raisins

½ Teaspoon Cinnamon

1 Teaspoon Vanilla

2 Teaspoons Filtered Water

Place the almonds in the food processor and blend until you have little chunks. Add the other ingredients and blend until you have everything broken down. Don’t grind it too long, the crust tastes better when it is crunchy. Press into a Spring form pan or cake dish of 12″.



5 Cups Blueberries

3 Cups Cashews

½ Cup lemon juice

½ Cup agave nectar

2 Teaspoons Lemon Zest

1 Teaspoon honey

1 Teaspoon Vanilla

1 Cup melted coconut oil

Place all the ingredients, except the coconut oil, in the food Processor and blend until smooth. Add the oil and blend again. Spread over the crust.


Blueberry, chocolate topping:

1 ½ Cups Blueberries

3  dates

3 Teaspoons lemon juice

2 Teaspoons cacao powder

Blend all the Ingredients and pour over the filling and keep in the fridge or freezer for at least 6 hours.You can use whatever you like to decorate the cake. My suggestion is:



3 Teaspoons raw bitter chocolate nibs




The Cake goes very good with some fresh vanilla ice-cream.

Enjoy this delicious, healthy and Raw recipe.

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