Liver: Learning to Love (and cook) this Superfood
Today I am over at Keeper of the Home talking about no one’s favorite food: liver.
In fact, organ meats were one of the last things recommended by the Weston A Price foundation that we decided were important, not because they aren’t more nutrient-dense than most foods but because we were squeamish.
The thing is, eating organ meats just makes sense and I believe it to be better stewardship of our foods. Most of us still don’t butcher our own animals (me included), but eating the whole animal is a way that we can be better stewards of the animals we are given for nourishment.
Plus, organ meats are perhaps the most nutrient-dense foods on the planet. Today lets look at a super food we’ve all heard of – liver.
Head on over to read the full article which includes the health benefits, how it is not full of toxins, five tips for cooking it, and a few of my favorite recipes.
My husband hunts elk and deer and we always eat the heart and liver. It’s intense and rich food which takes some getting used to but there’s nothing I love more than hearing my children say “more deer heart, please.”
We get the heart ground up in our ground beef. The liver – well, I’m still working on ways to get the family to enjoy it.
I don’t think I’ve had liver in years! I’m sure it can be tasty, and I know it’s super healthy, I just have no idea how to cook it. Time to change that, for sure. Thanks for this!
YUM – I am actually a lover of liver…especially beef. My hubby can hardly stand being in the same room with me when I chow down on the stuff. 🙂
When my son started eating solid food, I decided to incorporate liver into our diet………..I can’t stand even the smell of it. It turns my stomach. Are there really recipes out there that take away the metalic taste and make it blend with other foods?