These crisp lettuce leaves make the lightest of wrappers, but what they hold is anything but ordinary. The mince here isn’t just beef, it’s folded with organ meats, collagen, and colostrum, bringing back the kind of nutrient density our diets once took for granted.
For most of human history, these were the cuts that mattered. Liver for strength, heart for stamina, lung for longevity, prized foods that carried the weight of survival. Muscle meat was secondary, often the last thing eaten once the real treasures were gone.
Today, tucking them into a dish like this is a way to disguise them best, slipping the forgotten parts of the animal back into the everyday, without needing to sit down to a plate of kidneys on toast.
Serves 2
Ingredients
- 500g organic grass fed beef mince
- 1 pointed red pepper, chopped into small pieces
- 200g green beans, trimmed and finely chopped
- 2 spring onions, finely chopped
- A thumb size piece of ginger, grated
- 1 tbsp fajita/taco spice mix
- 1/2 tsp garlic granules
- 2 tbsp Organised
- Salt and pepper to taste
Serve with:
- Small lettuce leaves
- 1 avocado
- The juice of 1/2 lime
- A sprinkle of chopped coriander
- Salt and pepper to taste
Method
- Add a drizzle of olive oil to a large frying pan on a medium heat. Add in the mince, try not to overcrowd the pan so it gets a good sear. Brown the mince for 5-6 minutes. Remove from the pan and set aside on a plate.
- To the same pan add in the chopped greens beans and pepper. Cook for 5-8 minutes until the vegetables are starting to go soft. Add in the grated ginger and cook for 1 more minute.
- Add the mince meat back into the pan with the vegetables, spices, Organised and garlic granules. Mix everything really well and cook for the final 2 minutes.
- Using a fork mash down the avocado until you have a chunky quacamole, season with the lime juice, salt and pepper.
- Fill up each lettuce leaf with the mince mixture and top with a dollop of guacamole and sprinkle of coriander on top.
