227.Casserole of hearts : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

For each person:

1 lamb's heart

1 small - medium onion

1 carrot

4 oz / 100 g swede and/or turnip

Other vegetables as liked and available - parsnips, mushrooms etc.

1 clove garlic, crushed

Herbs - sage, parsley, thyme

Olive oil


  • Soak the hearts in cold water for at least 2 hours, then cut off the fat and arteries and clean them under a running tap to make sure there are no blood clots left inside.

  • Pre-heat the oven to gas mark 4 / 350°F / 180°C.

  • The hearts may then be cooked whole or cut into pieces.

  • Saute the onion in the olive oil until translucent.

  • Then add the remaining vegetables and the meat.

  • Saute for a few more minutes, then transfer to a casserole and just cover with water.

  • Add the herbs.

  • Cover with a lid and cook in the oven for 1½- 2 hours.

Tip -

Hearts make an excellent gravy which can be used with pureed vegetables for babies.