CAUTION: This post contains an image of raw liver!
I was looking for ways to get raw beef liver into my diet. I admit, I’m not squeamish about these things. I’ve been eating cooked liver and kidney since I was a kid, so that’s a no-brainer for me. But raw liver? Why would I want to try that?
What prompted me to finally do this, is that I’m really sensitive to sugar. I do my best to minimize sweet treats, but I have an incurable sweet tooth for chocolate, and periodically I overindulge, which nearly always results in a bad case of insomnia which can last for weeks. This makes me very rundown, and raw liver is about the best pick-me-up that I know.
I first read about eating raw liver in the Nourishing Traditions cookbook. Liver is a powerhouse of vitamins, minerals and antioxidants. Among other things, it is rich in vitamin A, all of the B vitamins (particularly B12), iron, CoQ10, and has what’s been called an “anti-fatigue” factor. Raw liver in particular is known for its health and stamina-building properties.
Here are a couple articles about eating raw liver:
I ordered some organic, grass-fed raw beef liver through my local food coop (Backyard CSA) and put it in the freezer for at least 14 days (a precautionary measure to ensure that any parasites are killed). Each morning I pulled it out of the freezer and while it’s still frozen, sliced off slithers of liver – about 1 tablespoon. Then I would simply eat it!
However after about my 4th morning in a row of eating it straight, it finally occurred to me to simply throw it into my smoothie! One thing I had noticed about eating raw liver is that it has very little taste (much milder than cooked liver), so I figured it wouldn’t affect the taste of my smoothie at all, especially since I use ingredients such as berries, maple syrup and lemon juice which are fairly strong tasting.
Raw liver is now a staple ingredient in my smoothie, which I have for breakfast about 3-4 times per week.
Raw Liver Smoothie
I don’t really measure anything, so I’ve tried to approximate. I don’t do well with yogurt or kefir so I use coconut milk instead.
1 ripe banana
Small handful of berries (strong-flavored ones like blackberries are raspberries are best)
Coconut milk – about 1/4 cup
Raw cream – about 1 tablespoon
Coconut oil – a large spoonful
Flax seed oil – about 1 teaspoon
Pinch of sea salt
Lemon juice – 1-2 teaspoons
Maple syrup or honey
2 raw egg yolks (from pastured hens)
Raw beef liver* – 1 tablespoon, finely chopped
*Important to source raw liver from organically-raised, grass-fed cows, and always freeze it for at least 14 days before eating it raw.
1. Add all ingredients except the egg yolks into a blender (I use a hand-held blender). Blend until smooth.
2. Add the egg yolks and give a quick pulse or two. Finish blending in egg yolk with a fork if necessary (I have read the proteins in egg yolks are fragile and should not be subjected to heavy blending).
3. Enjoy and feel good!
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