forgot to answer some questions:
about soaked nut butters: we follow the crispy nuts method minus the salt, then process in a food processor until they release their oils and butter up. I'm not quite sure how to do it without a food processor. Perhaps a grinder or hand mill? Or maybe in the blender in small batches but you'd probably have to add a little oil to help it along.
about liver: I like it best ground up into sausage with lots of spices, otherwise it's too strong flavored for me. Although last week we got a lamb liver and it was quite mild. We prepared it like this:
peeled membrane off liver
cut into small cubes
sauteed onions and peppers in a wok
added liver cubes, sauteed to lightly brown
added tomato juice to make a sauce
seasoned with garlic, salt, pepper, and hot sauce
--the sauce came out too runny so the next day when I re-heated it, I first made a roux with olive oil and flour then added the liver with the runny sauce. It thickened right up.
Pretty tasty, but I still like the sausage better.
You can get Wild Fermentation direct from the author at http://www.wildfermentation.com/
. Or you can order it through your local bookstore or Amazon.
Nourishing Traditions is pretty much everywhere (they carry it at my co-op!), you can get it from the Price-Pottenger Foundation at http://www.ppnf.org/catalog/index.php?cPath=23
or order it through the bookstore or Amazon.