Liver

 

 

Liver is not something you see served at many restaurants or in many homes these days. It is a nutrient dense food that can offer:

“This food is low in Sodium. It is also a good source of Iron and Zinc, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.”

Read More http://nutritiondata.self.com/facts/beef-products/3469/2#ixzz4nftf1Gog

A side note is that I believe what you buy is very important. We buy pastured organic beef liver.

Liver has a strong flavor that not everyone loves or is used to. So, a trick a friend shared with me helped to introduce liver to my family in small amounts and supplying us with the nutrients we were interested in. I bought a pound of pastured organic beef liver. It was around $2.00. It was frozen and in large slices so I let it defrost at home. I then put the two large slices into my food processor and processed it with a tablespoon or water to a pulp like consistency, see above photos. Next, I took two pieces of parchment paper and smeared the pulverized liver in the middle of one sheet. I covered with the second sheet of parchment paper and rolled it out evenly on a cookie sheet as thin as I could. I froze this overnight. The next day I broke it into pieces and put into a zip lock back to store in the freezer. I take pieces out to add to soups, meatballs, pasta sauces, chili, etc.

Give it a try!

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