The US Open of Surfing was just in town, that means that my husband is M.I.A. for the weekend; he is a surf fanatic and has volunteered as a chiropractor for the staff and competitors for the last 12 years, it also means that I can cook all sort of things I love but he dislikes. What was on our menu? Liver and onions with rutabaga fries and spicy aioli …I didn’t think that anyone would be interested in a liver recipe, but to my surprise a few of you requested it so I decided to post it anyway.
There is so much negative stigma around eating liver; it’s dirty, it holds a lot of toxins, it’s bitter…the truth is that while liver’s role is to neutralize toxins, it does not store them. Toxins that cannot be eliminated are likely to be accumulated in fatty tissues and nervous systems, but regardless of what cut of meat you are eating, if it’s coming from a CAFO (Concentrated Animal Feeding Operation), raised in filthy conditions and pumped with antibiotics and hormones, it is going to have toxins. Besides that, liver is considered by some nature’s most potent superfood. Here is a chart I borrowed from Chris Kresser:
| APPLE (100 g) | CARROTS (100 g) | RED MEAT (100 g) | BEEF LIVER (100 g) | |
| Calcium | 3.0 mg | 3.3 mg | 11.0 mg | 11.0 mg |
| Phosphorus | 6.0 mg | 31.0 mg | 140.0 mg | 476.0 mg |
| Magnesium | 4.8 mg | 6.2 mg | 15.0 mg | 18.0 mg |
| Potassium | 139.0 mg | 222.0 mg | 370.0 mg | 380.0 mg |
| Iron | .1 mg | .6 mg | 3.3 mg | 8.8 mg |
| Zinc | .05 mg | .3 mg | 4.4 mg | 4.0 mg |
| Copper | .04 mg | .08 mg | .18 mg | 12.0 mg |
| Vitamin A | None | None | 40 IU | 53,400 IU |
| Vitamin D | None | None | Trace | 19 IU |
| Vitamin E | .37 mg | .11 mg | 1.7 mg | .63 mg |
| Vitamin C | 7.0 mg | 6.0 mg | None | 27.0 mg |
| Thiamin | .03 mg | .05 mg | .05 mg | .26 mg |
| Riboflavin | .02 mg | .05 mg | .20 mg | 4.19 mg |
| Niacin | .10 mg | .60 mg | 4.0 mg | 16.5 mg |
| Pantothenic Acid | .11 mg | .19 mg | .42 mg | 8.8 mg |
| Vitamin B6 | .03 mg | .10 mg | .07 mg | .73 mg |
| Folic Acid | 8.0 mcg | 24.0 mcg | 4.0 mcg | 145.0 mcg |
| Biotin | None | .42 mcg | 2.08 mcg | 96.0 mcg |
| Vitamin B12 | None | None | 1.84 mcg | 111.3 mcg |
I survived a week filled with an inland invasion of noise, chaos, littering multitudes of drunks, teenage girls with ”Free Kisses” signs written with markers all over their bodies, $40 parking spots and over 30 cars vandalized just on our block…until next year!
Ingredients:
1 lb. of grass-fed liver fillets
1/2 red onion
3 tbsp of oil or butter
1 tbsp of fresh thyme leaves
1/2 cup of arrowroot powder
Salt and pepper to taste
Preparation:
- Coat the liver with the arrowroot powder.
- Heat the oil in a large skillet, sauté the onions and the liver on high heat.
- Cook one side of the liver until golden brown, then turn and continue to cook until medium well.
Tips:
For a milder tasting liver, soak in milk for 2-3 hours before cooking.
Do not overload the skillet, if necessary cook it in batches; or cook the onions first, remove and then cook the meat
Do do not over-cook the liver or it will get bitter and rubbery
Thyme Liver and Onions | Paleo Digest August 6, 2012 at 2:44 pm
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