The title "with all your heart" comes from the Sh'ma, which encourages us to love the Holy "with all your heart," "b'chol l'vavcha."  "L'vavcha," your heart, contains the word "lev," heart, with a doubling, which is found in certain ancient Hebrew words, of the letter V. "L'vavcha," your heart, sounds like the beating of a heart, L-vav, l'bub, l'bub.

Eat with mindful reverence, with gratitude for the heart of the animal coming into contact with your heart. Eat a few times in preparation for travel to altitude or high elevation. Or eat at sea level and elevate your awareness.

The ingredients are compatible with the Simple Carbohydrate Diet, Low FODMAPs, Small Intestine Bacterial Overgrowth, and Autoimmune Protocol Diets, which are healing food plans for people healing from IBS, digestive conditions including post-travel, constipation, and autoimmune conditions.

Cooking is a very creative, intuitive practice once you become comfortable with it. This recipe is flavored with my intuitive approach, and the amounts may not be exacting, so feel free to change it as you like.

Makes about 6 cups, about four full or 8 small servings.

Ingredients:
One Beef Heart
2-3 tablespoons beef tallow, unrefined coconut oil, or a combination
one diced leek, green part only
one bunch diced green onion, green part only
one diced fennel bulb
one bunch carrots, about 6, cut into 4 pieces each
fennel stalks
1 cup Cabernet Sauvignon, other dry red wine, or water
1 cup Beef Bone Broth or water
Himalayan salt or sea salt
2 tablespoons apple cider vinegar
2 tablespoons finely diced fresh herbs, which could include Italian parsley, cilantro, and basil

Directions:

1. Melt the fat, oil or combination in a pan large enough for the whole heart. I prefer the smell of coconut oil so added it to the tallow. Sear the heart at medium-high to high heat, turning with tongs so the sides brown, a couple of minutes per side. Pick up the whole heart with tongs and set it into a slow cooker or Instant Pot.
2. Dice the green part of the bunch of green onions into pieces, about a fourth to half inch long.
3. Dice the green part of the leek into pieces, about half inch to an inch long.
4. Dice the fennel bulb into pieces, about half inch to an inch long.
5. Fry the onion, leek, and fennel in the remaining tallow and coconut oil, adding more fat as necessary.
6. Chop the carrots in about four pieces the long way.
7. Add the carrots, fennel stalks, and the fried vegetables to the slow cooker.
8. Add 2 tablespoons of apple cider vinegar, a teaspoon of Himalayan salt, a cup of Cabernet, and a cup of bone broth to the slow cooker. Add water to cover the heart and vegetables.
9. Cook for 8-10 hours on low, while you sleep, work, or rest. I imagine an Instant Pot would be much faster but I haven't tried it.
10. Discard the fennel stalks from the soup. Take the heart out with tongs and set it in a large bowl with a flat bottom. If any silvery, tough, somewhat translucent type of skin remains, cut this off as much as possible. Cut the heart into bite-sized pieces, and return the pieces to the soup.
11. Chop the parsley, cilantro, and basil.
    Serve hot soup garnished with diced herbs.