I’ve really tried to like eating you. After all, you’re a superfood. Even Chris Kresser called you “Nature’s Most Potent Superfood.” I mean, how can I argue with that?! That’s like someone offering to give me the “World’s Best Car” to drive and me saying, “Yeah, thanks but I’ve got my Corolla. I’m good.”
You’re full of a veritable alphabet of vitamins and contrary to popular belief (this is the reason I avoided you for so long), you don’t store toxins even though your role is to filter them out of the blood. Folks sing your praises: How much they love liverwurst or fried chicken livers (Mel Joulwan‘s recipe in Well Fed 2 was the closest to liking the taste I’ve ever experienced) or sneaking it into meatballs. (I even have a recipe for those here.)
But still. No matter how you’re cloaked or hidden, I can always taste you, and it triggers my gag reflex if I chew too much or really think about it. You’re dank and muddy and too strong for me. I thought all was lost. And then, I found a way.
Let’s be friends,
So, how did I finally learn to eat liver without the torment? I stumbled across a this post for frozen raw liver “pills” from Primally Inspired and knew I had to do it. If I wasn’t going to eat cooked liver, I had to make this happen. Yes, pre-encapsulated, dehydrated liver pills exist but honestly, they’re a bit outside my budget. (I’ll let you know when my first diamond helicopter arrives at Stupid Easy Paleo Headquarters!) Kelly’s method is friendly on my wallet: The raw liver cost me about $3. Just be sure your source is from grass-fed, free range, and / or high quality animals. Even better? I prepped 250 grams (8 ounces) worth of “pills” in about 7 minutes. Done and done.
If you’re a bit more adventurous and want to hide liver in your favorite recipes, check out this post from Thank Your Body.
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What are your thoughts on liver? Let me know in the comments below.