If you and your family are on a health and healing journey, liver may just be the best supplemental food you could add to your diet to help you to regain optimal health.
Why? Well, liver contains more nutrients per gram than any other food!!! Organ meats are often referred to as ‘super foods’ because they are such dense sources of vitamins and minerals. We only need to look in nature and observe how a predatory animal, after a kill, will eat the liver first as it so densely packed with nutrients to sustain it’s health.
According to Weston A Price, liver is:
• “An excellent source of high-quality protein
• Nature’s most concentrated source of vitamin A
• Has all the B vitamins in abundance, particularly vitamin B12
• One of our best sources of folic acid
• A highly usable form of iron
• Contains trace elements such as copper, zinc and chromium; liver is our best source of copper
• Is an unidentified anti-fatigue factor
• Contains CoQ10, a nutrient that is especially important for cardio-vascular function and the mitochodria
• A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.”
For most of you, the thought of eating liver probably makes you cringe.
I too used to feel this way too, until I learnt how to prepare it properly and I found ways cook it that were absolutely delicious. Even my kids love it and eat in some form once a week.
If you soak the liver overnight in lemon juice, this helps to remove any inpurities and it takes away the strong flavour. Always source it from organically raised, hormone free raised animals. Chicken liver pate is our family favourite.
If you want to slowly add this into your diet, I suggest freezing it in ice cubes and grating it into your food eg. into your bolognaise sauce once a week.
Other ideas to include it in your diet are:
• Try my amazing liver pate recipe, see video below
• Thinly slice and coat in egg, almond flour and salt and pepper. Fry in a pan in ghee or coconut oil until cooked through.
• Sauté with garlic, onion, fresh herbs and salt and pepper.
• Bake it in the oven with onions until cooked through, mash it up with boiled eggs with salt and pepper
• Cook it in your gravy.
- 1/2 kilo Chicken Livers drained
- 100 g Shitake Mushrooms chopped
- 1 bunch Shallots chopped
- 4 cloves Garlic chopped
- 1 whole Lemon juiced
- 1/4 cup Coconut Cream
- 125 g Butter
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dill
- 1 tbsp Rosemary
- 2 tsp Rock/Sea Salt
- Melt 100g butter in hot pan
- Add shallots, garlic, mushrooms and herbs. Fry until just cooked
- Add drained liver on high heat, fry until browned
- Add remaining ingredients
- Simmer approx 15mins until liver is cooked through
- Place into blender/Thermomix, blend until smooth
- Put into ramekin for serving
- Cover with melted butter
- Refrigerate until set
- Serve on your favourite biscuits or as a dip with celery or carrots
Getting into the kitchen and cooking your own food is the best thing you can do for your family’s health and it’s such a privilege too. Happy cooking!!