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You CAN Eat Liver!

It just takes some creativity. Here is a note from a lady who attends our webinars and heard all the liver-speak.

Since you talked on Wednesday about how you prepare your liver, I thought you might be interested in a method that works for me.

I make my grass-fed liver mostly according to the recipe given here: What I do differently is I cook the liver in my sous-vide at 130 degrees for 40 minutes. The liver gets sealed in special plastic cooking bags and the bag is then immersed in the heated water. So at the end there is no water from the liver, only the fluids released from the liver itself while it cooks.

I combine the cooked liver with the other ingredients. I often cook several pounds of liver at one time and adjust the quantities of the other ingredients accordingly.. Then I run everything through my food grinder. A food processor would work as well.

Then I freeze it all in ice cube trays. I figure each “liver cube” has about 1 ounce of liver in it. I put the frozen “liver cubes” in Ziploc storage bags in my freezer. Each day I put one in a small container in the refrigerator, so it is thawed out by the time I eat it the next day. So each day I have a portion of liver readily available for eating, with no more preparation needed. Sometimes I mix the liver cube with sour cream before I eat it.

I prefer this batch method of cooking so I can get all the food prep, cooking, and clean up out of the way in one fell swoop, and then forget about it for several weeks.

I never ate liver before, because I don’t like the taste, and I don’t like the mess of cooking it. I enjoy eating this liver pate.


Why make a post (or hopefully posts - send your recipes) on liver?

This list is based on criteria set by Dr. Mat Lalonde of Harvard. If he separated liver from other organ meats, it would most likely be at the top of this list - well above all others.

Video by Mat Lalonde.


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