liver

My good friend, Aviva, taught me: DO NOT BE AFRAID OF LIVER.

"Throughout most of recorded time humans have preferred liver over steak by a large margin." *

"In general, organ meats are between 10 and 100 times higher in nutrients than corresponding muscle meats."

The liver stores nutrients (not waste, as often thought); consequently it is very high in:

• Vitamin A
• B12
• Folic acid
• Iron
• Copper
• Omega-3s
• CoQ10      ....and... to treat tiredness, fatigue, lethargy:
• "Liver’s as-yet-unidentified anti-fatigue factor makes it a favorite with athletes and bodybuilders" *

Liver tastes gross! How do I make it not?

Easier than you think.

Liver Pate, or Liver and Onions Recipe

1. Defrost liver in fridge. (To defrost something fast / 10-15 minutes: place a wide pan of room temp water on top of it, then flip.)
2. Optional: Marinate it overnight in refrigerator with apple cider vinegar or other mild vinegar. Increases digestibility and acidity helps flavor.
3. Slice white onion (proportional to liver, say max... 1:1 ratio).
4. Mince garlic (again, your judgment # cloves).
5. Heat some oil that is solid at room temp, ideally rendered animal fat (future post), butter or ghee (clarified butter) in a cast iron pan.
6. Cut liver into pieces, around 1x2"
7. When water sprinkled on the pan sizzles, saute liver pieces so they get a little darkened and crispy on both sides. Set aside.
8. Saute onions. When translucent add garlic and teaspoon or two rosemary and/or thyme. Continue until onions are soft, golden, caramelized. Return liver to pan and saute all together.
9. Add dashes of salt and vinegar (apple cider, balsamic)
10. You CAN just eat it now, OR.... Put it all in a food processor or otherwise mash it together. 

Serve pate cold or room temp. Often spread on crackers.

Pate

"Some cultures place such a high value on liver that human hands can’t touch it. Special sticks must move it."  *

Eleanore seen spreading pureed raw liver onto parchment lined pan.

Liver Jerky:  look it up.  Snacks for later.   




(Ever wondered how you can be good to your own liver? There will be a future post. "You're such a bitter liver!" ~Heylan)

On a scale of land-based CO2 sequestration, pastures for animals are pretty darn good;
on a scale of delicious, just, and ecologically sound: eating pastured or wild animals can be very good.


 * Weston A. Price Foundation. "Recipes and Lore About Our Most Important Sacred Food"