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Liver Recipe that is TASTY… Not Just Tolerable!

Ever since I got pregnant, I have been having a severe problem getting enough B12 (to the point of severe bruising + constant dizziness/fatigue). Supplements don’t do the trick for me, and even eating meat doesn’t help unless I eat a LOT of it. I reluctantly gave up being vegan and went straight for the most efficient + plentiful source of B12: BEEF LIVER. The only problem is that I hate liver! The smell, the taste, the concept… it all = eww. But it gives me so much energy and makes me feel amazingly healthy, not to mention dramatically increases my breast-milk production, and is CHEAP! So I’ve been searching for a way to eat it without having to hold my breath the whole time, and I believe I’ve found it at last.

This is a liver recipe that is actually edible. Dare I say… DELICIOUS? It is suitable for a main course, even when you’re having company over! I would eat it in a house and I would eat it with a mouse, and I would eat it here or there. Say, I would eat it ANYWHERE!

I adapted it from this Indian masala recipe, taking out the sugar and just making it a little easier for the lazy/busy people out there (like me). The spices don’t have to be these exact measurements– feel free to play around and substitute!

Ingredients :
1 pound grass-fed beef liver
2 medium-sized onions (chopped)
2 tsp garlic powder
2 cups cooked + strained lentils
1 tbsp ginger
1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tbsp balsamic vinegar
6-8 tbsp oil (I used homemade chicken schmaltz)
salt to taste

Directions:
– Boil the liver in salted water till it is almost tender (10-15min)
– At the same time, cook all other ingredients (except for the lentils) in a covered frying pan on medium heat.
– Drain the liver and cut into tiny slices.
– Add the liver and lentils to the pan.
– Lower heat and simmer uncovered, about half an hour.
– Prepare to be amazed!

COOKING TIME = 45min.
SERVING SIZE = 6-8 servings

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