I really miss living in my little cabin in the woods EXCEPT for now having a fully functioning kitchen!!! I have been having a blast cooking. I decided that it’s high time to bring some recipes to this blog about nourishing ourselves. Kinda makes obvious sense, huh?
When we make the shift from eating to feel full to eating to feel FED, the amount of nutrition that our food gives us becomes very important. Liver is a wonderful way to FEED the body.
I had it two different ways this weekend, both delicious. (If really nutrient dense food is new to you, you may want to work up to the first recipe. There is a complexity and intensity of flavor that comes along with dense nutrition that may be surprising.)
Yep, that’s what I said.
1 oz of raw liver
1/4 frozen cherries (or a little more and feel free to use a different fruit)
unsweetened cocoa powder (1/2-1 1/2 Tbspns)
1 1/12 cups liquid (I used chaga tea. You can use coconut milk, nettle infusion, coconut water, or anything else you want.)
Put everything together and blend.
Drink and feel like a total badass because you just drank raw liver.
*Feel free to spend the rest of the day grunting and not washing your pits. You’re a wild one!
This one takes planning. I had my smoothie Saturday morning and put the rest of the liver (about 4 ounces) in a glass dish, covered with water, threw in a large pinch of salt and let it sit until Sunday morning. You don’t have to let it soak so long. An hour minimum, though, is nice.
Other things you’ll need:
For liver (per person):
1/4 of a red onion, sliced thin
1/4-1/2 favorite mushrooms, sliced thin
1 small apple, peeled and sliced thin
1 Tbspn apple cider vinegar
1-2 Tbspns Fat of choice (I used tallow that I rendered myself like a big girl!) Coconut oil, butter, ghee, bacon grease are all good options. NO “vegetable” oils please. And, olive oil is meant to be enjoyed unheated.
1/2 Tbspn really nice whole grain mustard (Maille makes my absolute favorite!)
For squash (per person):
1/4 butternut squash, peeled and julienned (fancy way of saying cut to look like skinny fries)
1-2 Tbspns spice mixture of choice
1 1/2 Tbspns fat of choice (see above)
This is all very easy to actually do. It’s taking me more time to type it up, actually!
First, start with the squash.
1. Preheat your oven to 400.
2. Lay the squash in a baking dish with some space between each piece. Sprinkle spices and fat generously and salt if there isn’t any in your mixture.
3. Pop in oven for about 30-45 minutes, checking once halfway through to stir. This helps to evenly distribute the fat.
4. When you’re about 10 minutes from being ready with the squash, heat a skillet.
5. Add in your fat.
6. Pop the onions in first and stir frequently until they’re translucent.
7. Add apples and mushrooms. Stir until nicely browned.
8. Add the ACV (that’s how fancy people say apple cider vinegar).
9. Let it cook for about 1 minute.
*Now, here’s the tricky part. Liver does NOT do well sitting around after it’s cooked. You want to be shoveling it into your maw as soon as possible after applying heat. It gets chewy and the only good Chewy is a Wookiee. (Boom…a Star Wars reference in a liver recipe? The force is SO with me.) This means that you want to pull the squash and plate it before you even put the liver in the pan.
I know it sounds tricky but the other thing about liver is that it doesn’t like to be crowded. (Liver is quite the diva, isn’t it?)
10. So, remove the sauteed onion mixture from the skillet and set it aside.
When the squash is ready (and it should be about……now.), pull it out.
Now, you’re ready for the piece de resistance.
11. In your empty, hot skillet, lay down the pieces of pre-soaked liver. You WANT to hear some sizzling. If you don’t, your skillet is not hot enough.
12. 30 seconds per side is more than plenty for the liver.
13. Plate it quickly, covered and smothered with the squash and the onion/apple/mushrooms and crown it with a little mustard.
*Wash your pits and talk all eruditely and stuff. That was a downright gourmet experience!