Grassfed liver is in my top ten list of ‘Hormone Balancing Super Foods’. It’s high in important nutrients that support thyroid health, fertility, and adrenal health. If you want to consume more nutrient-dense foods in your diet then I recommend you eat liver once a week and if you’re just going to have it once a month, have it after your period to build up your blood.
Liver is high in fat-soluble vitamin A, D and K, zinc, iron, folate and all B vitamins including a high source of B12.
Many people struggle with the taste of liver. My best advice on liver is to smother it in caramelized onions, cook it on a high heat for only two minutes per side and if you don’t like the taste right away, the more you have it then the more you will develop an acquired taste for it. I didn’t like it at first but I felt such an energy boost after eating it that I started to crave it.
- 1-2 Tbsp Virgin Palm Oil, Coconut Oil or Ghee
- 1 small onion, chopped into half moon rings
- 1 package of bison, beef or elk liver (around 300g), drained of liquid
- Sweet smoked paprika, to sprinkle on top of liver
- Salt and Pepper to taste
- Sauté onion rings in fat until caramelized. Remove and set aside.
- Pat liver dry with a paper towel. Sprinkled smoked paprika, salt and pepper on each side while cooking. Add some more cooking oil and sauté the liver on a hot heat for 2-3 minutes on each side until liver is cooked but pink in the middle.
- Once cooked serve the liver topped with onion with a side salad or steamed greens and optional carb of choice.
Photos by Sarah Steffens of Savor & Fancy
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.