Up until the age of 20, I was adamant that I hated liver and ginger. I longed to like them, so would always tip my toe in to trying them, in case my taste changed.
It wasn’t until I tried this salad, that I finally discovered how delicious both liver and ginger can be. Now I love both, and don’t need any persuasion to eat them. They say that a picky eater needs to try a food 20 times before they can begin to enjoy it. Perhaps that’s what happened here, or maybe this is just simply, a darn good salad.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
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