Thoraiya DyerHonduran Liver: Riboflavin-rich Recipe
November 24th 2006 21:01
filed under VITAMIN GOURMET
Consider yourself lucky if you don't experience these signs and symptoms of Riboflavin or Vitamin B2 deficiency:
magenta tongue
cracks in lips and corners of mouth
sensitivity to light
trembling
dizziness
insomnia
mental sluggishness
watery and bloodshot eyes
oily, scaly skin with surface blood vessels and white heads
hair loss
cataracts
Our RDD for vitamin B2 is 10 mg - same amount if we're taking it as a supplement.
The best sources for riboflavin are milk, liver, tongue, organ meats, brewer's yeast, cheese, leafy green veggies, yeast, almonds and mature soybeans.
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I love this recipe!
Honduran Liver
by Olga Drozd
time to make 30 min 10 min prep
Ingredients:
1 small onion, minced
1/2 green pepper, chopped
1 tablespoon cider vinegar
1/2 teaspoon hot pepper sauce
1 lb liver, cut in small pieces
2 tablespoons butter or margarine
1 tablespoon fine dry breadcrumbs
3/4 cup chopped salted cashews
1/2 cup water
hot cooked rice
1. Mix first 5 ingredients and set aside 15 minutes.
2. Melt butter in skillet and add liver mixture, crumbs, nuts and water.
3. Cover and simmer 20 minutes, or until liver is tender.
4. Serve with rice.
5. Makes 4 servings.
Source: Nutrition and Vitamin Therapy by Michael Lesser, M.D.
LINKS:
http://www.recipezaar.com/76979
Consider yourself lucky if you don't experience these signs and symptoms of Riboflavin or Vitamin B2 deficiency:
magenta tongue
cracks in lips and corners of mouth
sensitivity to light
trembling
dizziness
insomnia
mental sluggishness
watery and bloodshot eyes
oily, scaly skin with surface blood vessels and white heads
hair loss
cataracts
Our RDD for vitamin B2 is 10 mg - same amount if we're taking it as a supplement.
The best sources for riboflavin are milk, liver, tongue, organ meats, brewer's yeast, cheese, leafy green veggies, yeast, almonds and mature soybeans.
I love this recipe!
Honduran Liver
by Olga Drozd
time to make 30 min 10 min prep
Ingredients:
1 small onion, minced
1/2 green pepper, chopped
1 tablespoon cider vinegar
1/2 teaspoon hot pepper sauce
1 lb liver, cut in small pieces
2 tablespoons butter or margarine
1 tablespoon fine dry breadcrumbs
3/4 cup chopped salted cashews
1/2 cup water
hot cooked rice
1. Mix first 5 ingredients and set aside 15 minutes.
2. Melt butter in skillet and add liver mixture, crumbs, nuts and water.
3. Cover and simmer 20 minutes, or until liver is tender.
4. Serve with rice.
5. Makes 4 servings.
Source: Nutrition and Vitamin Therapy by Michael Lesser, M.D.
LINKS:
http://www.recipezaar.com/76979
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