The Magic Bus Trip

Sol

Below are two raw liver cocktail recipes. They're from Sally Fallon's book, Nourishing Traditions. Sally Fallon is President of the Weston A Price Foundation. I found these recipes posted at http://www.mothering.com/discussions/archive/index.php/t-417251.html

My friend made the first recipe with a few exceptions.

1. He didn't use whey.
2. He added garlic. Yummm.
3. The raw liver was fresh, not frozen then thawed. Sally, in her book, cautions people to freeze meat for a couple of weeks to kill bad things. I don't worry about it.
4. I think he added salt and pepper but I wasn't watching closely.
4. Instead of V8 he used Knudsen's Very Veggie vegetable juice. I imagine that if someone wanted to be more raw they could make fresh tomato juice as that was the bulk of the veggie flavor.

Sol

Pottenger Liver Cocktail
Makes 1 cup

1 small chunk pasture-fed beef or lamb liver, frozen at least 14 days
4-6oz tomato juice
dash of tabasco sauce
squeeze of lime juice
1 TBS whey

Grate liver finely to obtain about 1-2 tsps. Mix with tomato juice, whey and seasonings. Drink immediately.

Raw Liver Drink
Makes 1 cup

1/4 pound raw beef liver, frozen at least 14 days
1/2 cup cold water
pinch sea salt
juice of 1 lime
1/2 cup freshly squeezed orange juice
1 tsp sucanat (optional)
1 TBS whey