It’s Liver Time!

No doubt only those who like liver proceeded to read this post… so I’ll consider myself in friendly company and that no faces are twisted in disgusted grimaces. 🙂

Liver from pastured animals is enormously nutritious. They contain more antioxidants than many fruits or vegetables and are replete with fat-soluble vitamins and minerals that we need to reach our full potential for vibrant health. Most should eat liver at least once a week*- pregnant/trying-to-be-pregnant folks should eat it more often (*This all depends on your Metabolic Type). (This blog compares 5 pounds of fruit to 1/4 pound of liver… guess who wins!)

Too bad liver is in such an unattractively-named category: offal. Who would ever want to eat offal? I think part of the decision to name offal something so awful was to reserve it as a prize for those brave enough to eat it despite its name or reputation. Frodo eats offal. Luke Skywalker eats offal. Ghandi would have eaten offal had he eaten meat… Heroes eat offal… or are they heroes because they eat offal? Only history will tell.

Many people ask me “aren’t livers filters for toxins? and so if i eat liver, i’m eating toxins?” No. A liver is not like an air or water filter that accumulates toxins over time. The liver is a metabolically active organ that converts toxins into safe molecules (and sometimes not-safe less-toxic toxins) and gets them on their way out of the body. The more toxins the animal has to clear, the more there will be in the liver- so eat a clean, well-cared for, well-fed, non-medicated animal. (More info on that + some studies and this quote “If you avoid liver because of toxins, you should probably avoid the rest of the animal, too.”)

I currently have 1 pound of liver from Donald’s Meat Processing defrosting in my fridge. I plan on making påté with it, which i will freeze in ice cube trays for my weekly hero training.

I’ll either eat the defrosted liver påté smeared on celery sticks, or add it to ground meat in a meat sauce over spaghetti squash pasta, meatballs, meatloaf or chili. Of course there’s also stir-fry and creative interpretations of things like Crispy Liver Hash Brown Patties.

Here are some other more elaborate recipes:


Okay. I didn’t have time to gather any fancy ingredients so this is what i did with my liver…

Liver slurry!!! I just threw the organ in my food processor, blended till smooth and scooped into ice cube trays.

I know- pretty gross-looking. And slurry sounds as bad as offal. But it was super easy and fast. With Frozen Liver Cubes, the possibilities are endless! I plan to throw 1-2 cubes into anything that I make with ground beef. It makes me sleep deeper at night to know I have such nutrient density in my freezer that’s rife with creative potential just waiting to be unleashed on my tastebuds!

I also did this: I saved a slice of liver to experiment… cubed it in to small 1/2″ cubes, dredged it with coconut flour, salt and cumin and then fried it in beef tallow. I’m not gonna lie. I’m a culinary genius. It was delicious. Fried Liver Cubes!… It was a Cube Party in the BuzzTestKitchen. I turned out the lights proud and satisfied (and replete in my fat-soluble vitamins and heart-healthy cholesterol) but mildly sad that I’d turned the other liver slices into slurry….

::UPDATE #2::

I finally used a liver cube tonight… and I dare say, it was delicious. Here’s what i did:


  • 1/2 cup collards, finely chopped
  • 1/2 cup cauliflower, coarsely chopped
  • 2 cups bone broth
  • 1 liver cube!
  • Salt, to taste
  • 1/2 hamburger patty, cooked
  • 3 tablespoons sesame seeds
  • 1 egg yolk


  • Toss collards, cauliflower, broth, liver cube & salt into a pot. Simmer until veggies are at desired tenderness.
  • Crumble patty, sprinkle seeds and plop yolk into a bowl.
  • When veggies are done, pour contents of pot over bowl fixins.
  • Stir & slurp.
  • Optional: add other fixins like strips of toasted nori or miso.

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