randi
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Post by randi on Apr 11, 2014 18:59:17 GMT -5
When I asked a GAPS practitioner /NTP about how to add live to my diet, this was her suggestion. She told me to cut frozen liver into small capsule size pieces and take it like pills. I haven't tried it yet, but I'm thinking about it. great idea~ so eat it raw?
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Post by TamarE on Apr 11, 2014 19:05:39 GMT -5
When I asked a GAPS practitioner /NTP about how to add live to my diet, this was her suggestion. She told me to cut frozen liver into small capsule size pieces and take it like pills. I haven't tried it yet, but I'm thinking about it. great idea~ so eat it raw? Yes, this is discussed in The Paleo Approach and has been discussed many times on the FB group. There are different ways to do it, but per Sarah you freeze raw liver in small bites. But to be safe, it needs to be in the freezer for 2 weeks before consuming. I have not been brave enough to try this myself.
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darcie
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Post by darcie on Apr 11, 2014 19:10:45 GMT -5
great idea~ so eat it raw? I read somewhere that you should freeze your liver for a minimum of 2 weeks (either before or after to cut it into small pieces) to make it safe for raw consumption.
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randi
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Post by randi on Apr 11, 2014 20:56:31 GMT -5
My liver has been frozen for several months. Is it safe to slightly thaw enough to cut it and then refreeze it? It's grass fed and I completely trust the source.
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Post by jamiekoonce on Apr 13, 2014 13:07:53 GMT -5
Some people do swear by taking raw liver "shots" in smoothies and other foods. I try to eat about a pound of liver every month, so this trick doesn't help me get the volume I need. What I have found is that the cooking method for liver can be the key factor in whether it tastes good or unbearable. If you simply fry it up in a pan, it's going to taste terrible! I like to marinate liver in either lemon juice or apple cider vinegar for at least 30 minutes, and then cook on low in a slow cooker. This ensures a more mild flavor. You can then put it in a blender with other ingredients, such as a high quality fat, cooked veggies, and herbs/spices. My favorite combo is liver + onion + sage + garlic + sea salt + duck fat.
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saxdsign
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Post by saxdsign on Apr 13, 2014 20:04:14 GMT -5
Don't wait too long - it really only lasts in the fridge about 4-5 days.
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greystorms
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Post by greystorms on Apr 13, 2014 20:40:41 GMT -5
We've gone through a ton of bison liver the past month or so, at least one or two pounds a week between two people. I know it's not beef liver, but it's similar. What I like to do is sautee some onions until they're translucent and starting to brown. Get them going in the fat of your choice, and slice up the liver while the onions cook. A partially frozen liver is much easier to slice up. When the onions are browning nicely, add in the liver and cook for about ten minutes on a medium-high heat. Toward the end I add a splash of balsamic vinegar, or I'll add in cumin and smoked paprika instead for a Mexican flavoring. The taste has really grown on me, and I think it's delicious.
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Post by victoriap on Apr 13, 2014 22:39:55 GMT -5
How about chicken liver? I can eat it much easier (taste) and wondered if it is healthy. I am splitting it into portions and eating about a pound a week.
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Post by EJ on Apr 14, 2014 9:45:03 GMT -5
Chicken liver is definitely healthy and many people prefer it since it supposedly has a milder flavor.
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Mary
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Post by Mary on Apr 14, 2014 13:04:06 GMT -5
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greystorms
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Post by greystorms on Apr 14, 2014 16:29:12 GMT -5
How about chicken liver? I can eat it much easier (taste) and wondered if it is healthy. I am splitting it into portions and eating about a pound a week. We make the chicken liver mousse recipe from Paleo Parents. Warning: contains dairy, wine, etc. Chicken Liver Mousse It tastes like liverwurst to me, so I love it.
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Post by salixisme on Apr 15, 2014 10:56:29 GMT -5
There is a good chicken liver pate on the paleo mom site and I have actually used other liver to make it as well.. beef liver tastes stronger, but it is good. The one thing I recommend with liver is that you do not overcook it - that is what results in a bitter taste and that nasty dry almost chalky texture. My favourite liver to eat is elk liver though - I get that from the farmers market and it is WONDERFUL! You have to cook it very lightly though - no more than a couple of minutes per side, and so that it is still pink in the middle.
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Post by localkaty on Apr 15, 2014 11:05:36 GMT -5
A while back, someone on another forum put together a recipe photo album for making paleo leverpostej - Danish pâté. Can be made with liver from any animal and includes bacon. imgur.com/a/QAwHq
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Post by salixisme on Apr 15, 2014 11:17:30 GMT -5
Beef liver pate is also quite good spooned into pitted prunes! I am totally going to try this for lunch!
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Post by victoriap on Apr 16, 2014 18:01:52 GMT -5
I have never eaten prunes....but maybe I could try this, too. I have calves liver and beef liver in the freezer. I was trying to get up the courage to try them :0) Pate sounds like it may be a good way to go.
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