Sept 20 – Liver Lover

A quick and delicious meal, I can always find time to whip up some Beef Liver, Onions and Eggs.

Last night, I went first to my go-to Salmon Salad, then reheated the rest of the coconut curry cauliflower and boiled some brussel sprouts. These I served as sides to liver dish. This amazingly simply, filling dish starts with grass-fed beef liver chopped into 1″ cubes. I add some bacon grease or lard to frying pan, followed by onions, then bell pepper. Once those soften (even slightly burn), I add in the liver, which really doesn’t need to cook long (dries out easily). After almost a minute, I drop in 2-3 eggs, whip it around a bit, then VOILA! Rich and savory.. this dish could also work well with some fried potatos thrown into the mix and a big sour dill pickle on the side.

Easy dish, lots of fat and calories (tons of B12), along with the many benefits of eating liver:

  • An excellent source of high-quality protein
  • Nature’s most concentrated source of vitamin A
  • All the B vitamins in abundance, particularly vitamin B12
  • One of our best sources of folic acid
  • A highly usable form of iron
  • Trace elements such as copper, zinc and chromium; liver is our best source of copper
  • An unidentified anti-fatigue factor
  • CoQ10, a nutrient that is especially important for cardio-vascular function
  • A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

Definately a worth while food item to keep ready in your freezer! And since not nearly enough people like to eat it anymore, it’s MUCH cheaper than buyer grass-fed beef  🙂

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