Anders VarnerFood (and life) is all about perspective: having an open mind and an adventurous spirit can take you to wonderful places you’d never experience otherwise.
Pre-Order your copy of “It Takes Guts” here: Amazon and Barnes and Noble
From health and nutrition writer, podcast host, and self-proclaimed health nerd Ashleigh VanHouten comes this entertaining and user-friendly guide to enjoying some of the more adventurous parts of the animal, as well as understanding the value of whole-animal cooking. Enjoy 75 delicious and uncomplicated recipes sourced from an enthusiastic advocate of nose-to-tail, ancestrally inspired eating who does not have a background in cooking or organ meats—so if she can do it, so can you! Ashleigh has also enlisted the help of some of her chef friends who are known for their beautiful preparations of nose-to-tail dishes to ensure that her recipes nourish and satisfy both your body and your palate.
In this Episode of Barbell Shrugged:
1. What are the benefits of organ meat.
2. Sustainability and eating nose to tail.
3. Why is organ meat so much healthier yet we never eat it.
4. How to make organ meat a part of your daly diet.
5. Gut health and the microbiome.
6. Where to find Ashleigh’s new book, “It Takes Guts” on preorder
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Doug Larson
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