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Before you jump to Chicken_liver_with_onion_garlic_and_pomegranate_molasses recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
For the most part, people have been trained to believe that “comfort” foods are terrible for the body and need to be avoided. Sometimes, if your comfort food is a sugary food or another junk food, this holds true. Otherwise, comfort foods may be really nutritious and good for you. Some foods really do raise your mood when you eat them. If you are feeling a little bit down and you need an emotional pick me up, try some of these.
Cold water fish are great for eating if you wish to battle depression. Cold water fish including tuna, trout and wild salmon are high in DHA and omega-3 fatty acids. These are two things that really help the grey matter in your brain run a lot better. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.
Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try these suggestions instead!
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The ingredients needed to cook Chicken_liver_with_onion_garlic_and_pomegranate_molasses:
- You need fresh chicken liver
- Get small onion - sliced
- Take garlic - crushed
- Prepare butter
- Prepare olive oil
- Provide salt (optional)
- You need black pepper
- You need 7 spices
- Get pomegranate molasses
- Get chopped parsley - for garnish
Steps to make Chicken_liver_with_onion_garlic_and_pomegranate_molasses:
- Add the oil and butter in a saucepan over medium heat, add the onion and garlic stir until translucent
- Add the liver and stir for about 10 minutes over high heat until the liquids evaporated
- Season with salt, black pepper and 7 spices. Stir all together
- Add the pomegranate molasses. - Adjust the flavour if need be with salt, pepper, molasses and spices
- Stir the ingredients well, remove the pan from the heat. Garnish with chopped parsley and serve hot immediately
Chicken livers with pomegranate molasses (Sawda Djej) — Louche Gastronomique. That's more or less the recipe right there, and it's amazing. It's like Ottolenghi devised something just for me. I've tried to recreate it here, and I think I've got pretty close. The original doesn't have the onions or pistachios.
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