If you’re reading this, and you don’t like liver, I have no idea why you’re here. Liver is a powerhouse of nutrients. It’s especially good fried in butter, onions, garlic, and bacon. You don’t know what you’re missing! What’s especially important is not to overcook it. I love calves liver, but any will do. Experiment, if you wish.
I used to love liver growing up. But then somewhere along the lines of adolescence, I decided it was disgusting. Years later, a friend asked for fried liver for his birthday. I cringed as I sliced the organ into pieces. I wanted to vomit.
I am so happy I am a reformed liver lover.
Recently, I also discovered the benefits of l-glutamine. L-glutamine is an amino acid which helps rebuild the intestinal lining. This is important if you have leaky gut, which have given you food intolerances. Enter moi. I have recently stopped taking any anti-candida supplements (including Candex which I blogged about recently), and am solely focusing on rebuilding my intestinal lining. This means drinking bone broth first thing in the morning, and taking somewhere between 5,000 and 10,000mg of l-glutamine. I have noticed a dramatic difference in my dermatitis on my chin. It’s very nearly GONE! I also pigged out on Haagen Daz last night, which should have led my skin to erupting in an awful red rash. Nada. Zip. Zilch. It’s a miracle! However, I also discovered what happens if you take too much l-glutamine in one day. Severe abdominal cramping, back spasms. Holy-cow-I-haven’t-been-in-this-much-pain-since-I-had-a-gallbladder…THAT kind of pain. Crawling into a popular yoga pose known as Childs Pose, and deep breathing stopped the debilitating pain. Guess what I’m *not* taking today. Yup.
Edited March 27th, 2015. L-glutamine is overrated and not a cure-all. I broke out in dermatitis only two months after my son was born, and no amount of glutamine helped. I finally broke down and went to my doctor who prescribed me EBIL ANTIBIOTICS!!1!1!1!!1!!one and THEY WORKED. BOOM.
This morning, I helped myself to two generous servings of 40 hour bone broth. How I love using a crock pot for bone broth. It’s brilliant!
Not only is it Good Friday, it’s also wifey’s birthday 😀 She was sleeping from coming in from a night shift. So, at around 12:45pm, I greeted her with a cup of freshly made coffee, and a Blu-Ray copy of “Monty Python and the Quest for the Holy Grail”. That put a grin on her face.
Upon moving into the kitchen, I whipped up a large batch of liver and onions. So, let’s get to it, no?
Linda’s Liver and Onions with Butternut Squash
1.5 lb calves liver
2 slices pastured bacon, sliced into pieces
1 medium onion, sliced
2 large garlic cloves, chopped
1 tablespoon balsamic vinegar
2.5 tablespoons lard, or butter
1.5 teaspoons dried marjoram
.5 teaspoon dried rosemary
.5 teaspoon Italian seasoning
Sea salt to taste
2 – 3 lb butternut squash
1 – 2 teaspoons marjoram
.5 teaspoon cinnamon
Sea salt to taste
Slice the butternut squash in half lengthwise and place it face down in a baking dish filled nearly half way with hot water. Place in an oven preheat to 400 degrees on convection, if you’ve got it. If you don’t, no worries. This should be done in about 35 – 40 minutes or when a knife slices into it easily and smoothly. Remove flesh with a spoon, and mash with a fork, or potato masher, and add in your marjoram, cinnamon and sea salt. Try not to eat this to your face.
Add one tablespoon of your FOC (that’s fat-of-choice, Health-Bent.com readers know what I’m talking about!) to a large frying pan on medium high, and add in your bacon. Allow it to brown slightly, about 2 – 3 minutes. Add in your sliced onions and some sea salt. Let these guys cook until translucent and dark golden brown, about 10 – 15 minutes. Add your marjoram, rosemary, garlic and splash of of balsamic. Cook for about 1 – 2 minutes. Remove this yummy concoction of onions and garlic, and transfer to a bowl.
Take your remaining 1.5 tablespoons of fat, add it to your frying pan still on medium high heat. Add in your liver. Sprinkle your Italian seasoning over the liver, and some sea salt. Flip after about 2 minutes. The other side should have a beautiful dark crust. Once flipped, add in your onions and garlic on top. Cover with a lid for about 3 – 4 minutes, depending on the thickness of your liver slices. Remove from heat
Serve with squash to your lovely wife on her lovely birthday 😀 Happy birthday, beautiful!