Some of the health benefits include:
'It contains more nutrients, gram for gram, than any other food. In summary, liver provides:
- 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.
Here is our family recipe:
1/2 lb beef liver, preferably from organic, grassfed animals
wine or lemon juice or raw apple cider vinegar
Lard or butter (I use lard from pastured pigs as it contains lots of Vitamin D, which works syngeristically with vitamin A)
Cream, 1/2 cup
Optional: diced mushrooms, onions, bacon
Soak the liver overnight in the acidic medium, using just enough to cover the liver.
Heat a heavy pan over medium heat, and add a big spoonful of lard and/or butter. Peel and slice the garlic (I use about 4-6 cloves- the more the better) and add them to the pan, along with any of the optional ingredients. Fry for a couple of minutes, then add the liver and brown it for about 4-5 min. Sprinkle everything generously with sea salt.
Turn the heat to low, cover, and cook about 10 minutes, until done through.
We like ours with plenty of boiled potatoes, that way you can have a bite of potato, liver, and sauce altogether, and not really notice the liver. Not that it tastes that bad- Sam and Arabella like it plain, and even I am becoming accustomed to the texture.
Yesterday I sat Daniel in the high chair for the first time and gave him a piece to chew on (he was 6 months on Thursday). He played with it but showed no interest in eating it (or anything else, for that matter).