Having lived with multiple sclerosis for the better part of 10 years, I had to completely change the way I ate. Somehow, I always thought that cooking was more of a complicated issue than what it actually was. But in reality, most of us are just lazy when it comes to cooking But it doesn’t have to be a lot of work if you stick that that famous Navy slogan to “keep it simple, stupid.” Sure, at first I would take a long time to cobble up a meal, but now I can whip up just about anything in 20 minutes or less. When I first got diagnosed, the simplistic extremist in me adapted a mantra – “if it tastes good, spit it out.” I had quit just about everything you can think of, dairy, wheat/gluten, processed foods, red meat, sugar, fruits (except lemons, limes, and blueberries), and kept my shopping to the meat & produce aisles and avoided the entire middle of the grocery store altogether. Sure, I lost a lot of weight and was looking pretty lean. Food wasn’t something to be enjoyed, it was just business, just nutritional sustenance. But at the same time, that’s not living either. So I decided to take on a different simple mantra – “moderation in all things.” I’m eating for my mitochondria, for cellular reproduction, and for balanced nutrition so that I can get a good night’s sleep and my cells can reproduce themselves. I seek lots of vitamin B12 for energy, healthy nerves and blood cells, and if you’ll let me. I would like to share a recipe of my own that’s not only packed with B12, but a good source of Thiamin, Zinc, Copper and Manganese, as well as an extraordinarily strong source of Protein, Vitamin A, Vitamin C, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Iron, Allicin, Beta Carotene, Phosphorus and Selenium as well, not to mention that it tastes great.
KISS Simple Chicken Livers
- 1 package of chicken livers
- 1 bunch of Nira (Chinese chives) – cut about 2″ or so
- big city folks can find them in a Japanese/Asian grocery, otherwise just plain old chives will do just fine
- 1 handful of bean sprouts
- 1-2 clove(s) of garlic (pressed)
- 1″ cut of ginger (shaved)
- 1 tablespoon cooking sake
- 1 tablespoon Mirin (sweet cooking sake)
- 1 tablespoon soy sauce
*** For those with no local access to a Japanese or Asian grocery store, you can find easily mirin and cooking sake on Amazon.com
Having learned from a fellow MS Warrior, Dr Terry Wahls, I try to consume an organ meat at least once a month. Start by slicing your package of chicken livers in half, each one, and place them all into a mixing bowl. If you don’t have a ginger shaver, any cheese grater will do. Just remove the skin and shave your ginger right onto your chicken livers. Personally, since we have a ginger shaver with receptacle cup, I like to squeeze the juice of the ginger all over it before dropping the shavings into it, because it permeates that spicy flavor all over it. Press your garlic on top of that and add your tablespoons of cooking sake, mirin, and soy sauce. Mix all that up by hand so that it gets all over your chicken livers and heat up some olive oil on a pan. Personally, I like a ceramic coated cooking pan between medium and high, but not too hot. But that’s just me, I don’t like that non-stick stuff all that much. Once you’ve got the chicken livers beginning to change color, add your nira (Chinese chives) and your bean sprouts and stir fry all that together.
Naturally, I don’t eat something like this all by itself. I’m not a big eater of white rice, as our home is a brown rice home. I don’t recommend eating too much white rice anyway, as it’s lacking in in the bran and fiber that make up the nutritional need for rice in the first place. Do yourself a solid and start eating brown rice instead of white rice, your digestive system will thank you in the end. Bon appétit!
MORE TO COME…