Like many of you, I try to incorporate a healthy dose of liver into my diet. Liver has enormous nutritional benefits and is one of the most concentrated sources of vitamins, minerals and amino acids you can find in the grocery store. Sadly, eating organ meats has fallen out of favour in our modern society. This seems to have occurred as we become more and more disconnected from our food sources and continue to move further away from the farm. In our ancestral past, nutrient dense organ meats were reserved for chiefs, royalty and the most revered members of society (in many cultures, this included PREGNANT WOMEN).
Why I love liver:
- It's cheap: 1lbs of organic/grassfed liver costs me no more than around $3.00. I buy mine from Rowe Farms in Toronto.
- Nutrient dense
- Can taste great if prepared the right way.
- I feel NOURISHED after eating it. My body feels happy whenever I eat liver and craves more.
I recommend liver to all my clients or for anyone trying to optimize their fertility, health and wellbeing. Try to incorporate it into your diet at least once a week if you can. Here's a recipe inspired by the Purely Twins, Lori and Michelle, that's been helping me get my weekly dose. Lamb liver in particular is mild in flavour and is a great 'starter' liver for folks new to organ meats.
These taste great with zucchini noodles or my personal favourite, on a pillow of cauliflower/broccoli mash (made with coconut butter. Absolutely to die for). Feel free to experiment with different spice combinations, the possibilities are endless. They also freeze well, so you will always have a quick go-to meal that's both healthy and nourishing.
Lambs Liver Meatballs
Prep Time: 10
Cook Time: 15-20
Ingredients (24 meatballs)
- 454g Organic/local lambs liver
- 454g Extra lean grass-fed ground beef
- 1-2 cloves of garlic crushed
- 2 tbs dried rosemary
- 1 tsp dried sage
- 1 tsp dried thyme
- 2 tsp dijion mustard
- 1 tbs nutritional yeast
- sea salt and pepper to preference
Preheat oven to 350C
Finely chop lamb liver until it's almost a mushy paste (sounds gross but it's okay..don't panic). You may use a food processor to do this if chopping isn't your thing.
Place all ingredients in a large bowl and mix by hand. Form small balls about the size of a ping-pong ball. Should make 24 balls. Place on cookie sheet and set in oven until cooked. Mine took about 20mins but it will vary depending on the size of your meatballs.
Cool and serve with zucchini noodles, kelp noodles or on a pillow of cauliflower mash. These also taste great with a bit of coconut oil or butter on top!