Liver on the menu? It’s generally considered less-than-appetizing to most Americans.
But you and I know better!
If you’ve been coming to the Take Back Your Health Conferences or Retreats, or you’ve been to any of my seminars, then you know that liver is a very traditional food and is full of specific key nutrients that specifically support:
- Energy production
Mammals tend to concentrate their vitamins and minerals in the organs, which is why these foods became so treasured in traditional cultures. They knew that these foods could heal those who were wounded, strengthen a woman for pregnancy and help to create a healthy baby.
Just a few of the nutrients in 1 ounce (a golf ball size) of chicken liver include:
B12 (80% RDA)
Iron (18% RDA)
Vitamin C (13% RDA)
Selenium, (33% RDA)
Folate (40% RDA)
Riboflavin (33% RDA)
Vitamin A (75% RDA)
Regardless of the nutritional value, liver still tastes a little funny to most of us. You can hide liver in many kinds of foods, including sauces. I like to hide mine in this simple “bolognese” sauce!
How have you eaten chicken liver in the past?
Simple Bolognese Pasta
1 package organic brown rice (or quinoa) pasta OR Spaghetti squash
1 package of grass-fed, organic ground beef, chicken, venison or bison
2-3 (15 ounce) cans of organic tomato sauce
1 tsp. garlic powder or freshly minced garlic
1 tsp. sea salt
2 chicken livers from an organic source
1. Combine tomato sauce, ground meat, chicken livers, salt and garlic powder into a large saucepan. As you are putting the ground meat into the pot, break it apart into crumbles. Bring sauce to a simmer over medium heat, stirring occasionally and mashing the livers as they cook. The livers will become soft and easy to break apart as they cook. The sauce will be done after 20 minutes of very gentle simmering.
2. As the sauce is cooking the sauce, bring a large pot of water to a boil. Add pasta – enough for 2-3 people, or as much as desired. Cook according to package directions. Drain and set aside. If you are using gluten free pasta, rinse it well after cooking. This will rinse away extra starch that will add an unpleasant texture to the final dish if not rinsed away.
3. Alternately, you can use spaghetti squash. I cook mine whole, in the oven at 375 degrees F, for about 45 minutes, until fork-tender. I allow it to cool before slicing in half, de-seeding, and scooping out the squash “noodles”.
3. Add the cooked pasta into the finished sauce. Stir. Remove from heat when warmed through. Serve hot. Enjoy!
Keep taking back your health,