Many people are totally repelled by the thought of eating liver. My mother is one of those people. She grew up in a household where liver and onions was a prized staple at the family dinner table, not only that, but there were strict rules about eating your meal, drinking your milk and not being allowed from the table until the plate was clear.
Imagine how she felt as she sat at the table loathing the liver and onions before her, unsure of how she would get rid of the foulness. Well, clever as she is, she came up with some alternatives. During that time she had cuffs in her pants and somehow mysteriously liver would end up in there, or tid-bits handed off to the cat, who was all too pleased to receive the unwanted meal. Even the smell, to this day makes her quiver. NO my mother will likely never eat liver and I never had it growing up since she felt it clearly a form of child abuse to serve it to us. She was scarred for life.
Well, I am here to show you that taste buds are not genetic 🙂 which you knew, so I am really here to show you that liver can actually taste REALLY good. The first time I tried liver we were in a restaurant in France and it was chicken liver pate over crostini, it was okay, I’ll admit that I tolerate but do not love chicken liver. When I jumped deep into healing my body I realized so much of what I actually needed to be eating, and offal being one of those.
It’s rich in vitamins and minerals that aid in supercharging the bodies supplements of these essential nutrients. When I first started eating beef liver I saw a marked difference in my energy, and it makes sense since it is packed full of vitamin B12. The first way I tried beef liver was in pate, this pate is my absolute favorite, it’s so decadent especially when eaten with apple and carrot slices.
I quickly realized that beef liver was not only improving my health, but so delicious in ways I never knew before. Now, I’ll admit that it is NOT the prettiest to handle, or the most compelling thing to cook, but I will say that it is worth it.
An important aspect of eating liver is being sure that it is grass-fed and humanely raised. Organ meat is incredibly nutrient dense, but realize that these organs can hold toxins of improperly raised animals. To get the most benefits it’s vitally important in aspects of choosing animal proteins to select ones that have lived good lives and been taken care of so you know what you are really getting.
Aside from adoring pate, I love sneaking liver into different dishes. It’s great for times when I feel like I need extra energy and don’t want to just eat liver. One of the great things about liver is that it is also packed with iron, this is for you ladies. Each month, during my cycle I make sure to have these liver meat squares or pate on hand. It gives me so much more strength and energy by replenishing my reserves while menstruating. It’s truly using food as medicine.
The wonderful thing about these meat squares is not only do they have rich nutty flavor but they are so simple to reheat, making them perfect for freezing or leftovers in the fridge for a few days. These are the perfect intro to liver for all of you who are a bit squeamish at the thought of offal, I promise these will change your mind.
LIVER MEAT SQUARES
1 lb grass-fed ground beef
1 lb grass-fed beef liver
1 tablespoon fennel seeds (omit if AIP, reintroduction)
2 teaspoons dried oregano
1 teaspoon mace
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
- Preheat the oven to 325 degrees. Grease the baking sheet with coconut oil, or preferred oil of choice.
- Take the beef liver and add it to a blender or food processor. Grind the liver until it is is in a fine texture.
- Add in the grass-fed ground beef and blend with the liver. Add in all of the spices and blend together until fully incorporated.
- Remove the blade from the blender and pour the mixture onto the baking sheet. It will be slightly sticky and formed together. Using a spatula, spread the mixture out on the baking sheet evenly, creating a spread about a half an inch thick (can be a little more). I like to spread it out as far as I can and line the sides of the pan so I can get nice squares later on.
- Bake in the oven for 25 minutes until completely done. Remove from the oven and cut into squares. Serve with veggies, add in soups or eat on the go!