LIVER + ONIONS

I need to start this post by clarifying that I HATE onions, so this one was a difficult one for me. But I am trying new things so here it goes.

First of all, let me give you some good reasons to even eat liver in the first place. Liver has often been a prized delicacy in past times. Some cultures believed that it was too far above them to even touch it, and had to eat it from a spear. As said by Lynn Razaitis on westonaprice.org, “Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers.”
Here are some specifics on the benefits that liver has to offer us:

Liver is a great source of protein, concentrated amounts of vitamin A, along with all of the B vitamins, including B12 and folic acid. It provides a source of iron that is easily usable by the body, and includes many trace minerals including copper, zinc, and chromium. Liver also provides CoQ10 (aids in cardiovascular function), and provides purines (nitrogen-containing compounds that are precursors for DNA and RNA).

On top of that list, it also provides some element that combats fatigue. It is also an excellence food for those suffering from anemia, as it is the most highly usable form of iron. Many people worry about eating liver, since toxins are flushed through it. However, this is worry is inaccurate since this toxins are not stored in the liver, but sent out to be eliminated.

Okay, on to the food. The recipe I found called for the liver to be coated in flour, cooked for a couple of minutes in bacon grease, and then added to the crockpot with the bacon, some mushrooms, onions (which I minced in the food processor so they were less obvious!), and covered in broth to cook for 8 hours on low.

In our house, we avoid wheat altogether, so when a recipe calls for flour, we have to find an alternative. However, many replacement flours can be super pricey, so all I do is buy gluten free oats and ground them in the food processor (I use a Ninja). This way is so much cheaper than, say, almond or coconut flour, and you don’t have to worry if someone has a nut or gluten allergy!

“Throughout most of recorded time humans have preferred liver over steak by a large margin, regarding it as a source of great strength and as providing almost magical curative powers.”

— Lynn Razaitis on westonaprice.org

Above, we have the liver in the bacon grease, covered in the oat flour. From here, I simply threw it all together in the crockpot and forgot about it until that evening. The finished product was not very aesthetically-pleasing, but it tasted good, and was a great, hearty meal for a cold evening! The liver turned into more of a salisbury steak texture, which made it more edible for me!

Well, here’s to trying new things this year!

Until next time-

Hannah

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