Three Recipes Rich in Vitamin B12
Vitamin B12 is the largest, most complex vitamin currently known to man. It also happens to be an essential nutrient that has a significant impact on our overall health.
With just a slight vitamin B12 deficiency, patients can experience depression, forgetfulness, anemia, fatigue, and stomach pains. When levels dip even lower, the patient can experience mania. If left untreated, a vitamin B12 deficiency can result in permanent damage to the brain and central nervous system.
Individuals can increase their vitamin B12 storehouse and combat a deficiency in one of two ways: increased vitamin consumption or supplementation. Supplementation is sometimes the only option. For example, vegetarians usually struggle to obtain enough vitamin B12 since they don’t eat meat. Other people have such a severe deficiency they must rely on high doses of supplementation – usually from Methylcobalamin B12 injections.
Fortunately, most people can get all the B12 they need from their diet. However, vitamin B12 isn’t readily available in a lot of foods. In fact, it can only be found in animal products.
10 Foods Highest in Vitamin B12
Liver
Caviar
Octopus
Fish
Crab and lobster
Beef
Lamb
Cheese
Eggs
Clams, oysters and mussels
Many of the highest ranking foods aren’t ones we eat on a regular basis. Therefore, most of us don’t know much about preparing dishes that feature them! Fortunately, we have some delicious suggestions for you to try.
Recipe 1: Steamed Clams
Melt 3 tablespoons butter in a medium pot (over medium heat).
Add 3 cloves of garlic that have been minced.
Cook the mixture for a few minutes until the garlic has softened.
Add ½ cup dry white wine. Increase the temperature (about medium high) until the mixture simmers.
Add 2 pounds of clams. Make sure they have been thoroughly rinsed and cleaned. Cover the pot and cook the clams for 5-7 minutes. Stir on occasion. Once the majority of the clams have opened, move the clams from the pan to a large serving bowl (discard any that have not opened). Be sure to add the broth to the clams too.
Serve with some thick bread (to soak up the broth!).
Recipe 2: Liver and Onions
Gently rinse 2 pounds sliced beef liver and place in a bowl. Cover with milk. Let the liver soak in the milk for an hour or two (or at least while you prepare the onions).
Measure out about 2 cups flour. Place the flour on a plate or shallow baking dish. Salt and pepper to taste.
Slice two large Videlia onions into rings. Add them to a fry pan with two tablespoons of butter. Sautee the onions until soft, then remove them from the pan.
Add 2 more tablespoons butter to the pan.
Drain the milk from the liver. Place each slice of liver in the flour mixture, one at a time. Add the liver to the hot butter and cook on medium high.
Wait until the liver is nicely browned on the bottom before turning (try to turn the meat as little as possible). Cook the other side.
Add the onions and reduce the heat to medium low. Cook a little longer so the liver soaks up some of the onion flavor.
Recipe 3: Italian Octopus
This dish requires a long cooking time on low heat. Watch the temperature and give yourself plenty of time. This is great as an appetizer. Or, add crusty bread and pasta to make it a meal. If you are having trouble finding octopus, check with an Asian market.
Bring a large pot of water (with a dash of salt) to a boil. While waiting for the water to boil, get 1 pound of octopus ready to cook.
Once the water has come to a boil, add the octopus. Only cook for one to two minutes. Remove the octopus and dump the water.
Slice the octopus into large chunks. Sautee the pieces in oil over medium heat for 3-4 minutes. Add 4 cloves of garlic (that have been finely chopped). Cook for a few more minutes.
Add 1 cup white wine. Bring to a boil. Let the mixture simmer for about 5 minutes.
Add 1 cup crushed tomatoes or peeled, chopped fresh tomatoes. Add 1 teaspoon chili flakes.
Once the mixture has reached a boil again, add 1 teaspoon salt. Also, add either 2 tablespoons honey or 2 tablespoons sugar.
Mix everything together very well. Let the mixture simmer for half hour.
Add 1 tablespoon chopped fresh dill and 2 tablespoons chopped fresh parsley.
Check the octopus. If they are tender, your dish is nearly ready. If they are still chewy, cover the pot and cook for up to 30 more minutes.
For the last ten minutes of cooking, remove the lid and turn the heat up. This will help cook down the gravy.
Before serving, add another 1 tablespoon chopped fresh dill and 2 tablespoons chopped fresh parsley.
So….B12
Have you ever tried cooking with any of these B12 rich ingredients before? Are you willing to try out these unique (yet tasty!) dishes to help improve the health of your family? Give them a try and then come back to tell us how they turned out!