Why I’m Eating Liver Again
Maybe like me you grew up eating liver, and over the years for one reason or another you stopped. Recently I was diagnosed with a condition that has caused me to re-think my diet and change the way that I eat.
While searching online, I accidentally came across a video by a Doctor with MS, she tried everything that the experts in the field of MS recommended but was still experiencing declining health.
When she decided to take things into her own hands and began to study the research on MS and several other closely related illnesses, she learned that there was a connection to nutrition and her health. When she applied what she learned her health slowly began to improved, it improved so much that eventually she, no longer needed her wheelchair.
One of the things she ate that contributed to her improved health was organ meats, along with 9 cups of vegetables and fruit daily. Since I was already trying to eat more vegetables, and fruit, her experience encouraged me to give eating liver another try, my goal is to eat it once a week. Want to learn more check out her video here. https://youtu.be/KLjgBLwH3Wc
After deciding that I wanted to start eating liver again, I was not sure if I should but after some research I decided to go through with my plan.
What I learned from my research is that I should eat liver from animals that are raised organically and grass-fed, and if I don’t have access to organic grass-fed animals, calves liver is the next best choice, calves are supposed to be grass fed. I was sold and soon searched my local grocery stores for calves liver, and to my surprise I found it in the freezer section.
It had been many years since I had liver & onions so that is what I set out to make with my new food. I wanted to make it as healthy as I could, so I opted not to batter or fry it as it is often prepared, instead I use a broth saute method of preparation, to learn how to water saute click here!
Below you will find my new recipe for Liver & Onions… I hope you enjoy…
Gather Vegetables, Onion, Garlic, Bell Pepper & Mushrooms
Wash, Trim & Chop Onions, Garlic, Bell Pepper & Mushrooms
Saute Onion, Garlic and Bell Pepper In Broth
Add Mushrooms To Vegetables Saute Till Mushrooms Are Soft
Remove Vegetables, Add Broth, And Calves Liver
Cook Calves Liver On Both Sides
When calves liver is brown on both sides, add the vegetable back to the skillet and let it cook together till tender.
Serve Calves Liver With Sauteed Onion, Garlic, Bell Pepper & Mushrooms
Harvey and I both enjoyed this dish, I think you will too.
Let Me Know
Please if you try this recipe let my know what you think, if you leave a comment below I will find it, I check comments daily…
- 1 1/2 cup sliced mushrooms
- 1 medium bell pepper, sliced
- 1 medium onion, sliced
- 3-4 cloves garlic, sliced, I used 3 large
- 1 cup Beef or chicken Broth
- 2 tsp soy sauce or Braggs aminos
- 1 tsp Worcestershire sauce
- 2 – 4oz slices of calves liver (8ozs)
- salt a quick shake 🙂
- pepper (optional I did not use pepper)
- Wash, trim and cut up garlic, onion, bell peppers and mushrooms.
- In a hot dry skillet add two tablespoons of broth, 1 tsp Worcestershire and two tsp soy sauce, then add garlic, onions, bell pepper and saute.
- Salt vegetables, not sure exactly how much, but quickly shake it all over, be careful not to over salt, there is some salt from the Braggs.
- Add 1 tablespoon of broth at a time when the vegetables get dry, to prevent them from burning.
- Saute vegetables till they start to look a little soft, then add mushrooms and cook till onions are translucent and mushrooms are soft.
- Remove vegetables from the skillet and set aside, add 2 tbsp of broth to the hot skillet, then add the calves liver. Cook on both sides till cooked, then add vegetables back in and the rest of the broth and cook together for 5-10 minutes till liver and vegetables are tender.
- Serve vegetables and liver together…