Once one of the most prized parts of the animal,  liver today is considered “nasty” by many people. One of the liver’s many important functions is the storage of nutrients. It is truly nature’s most underrated superfood.

Eating liver on a weekly basis can help you ensure that you get all the vitamins your body needs, including iron, zinc and selenium, as well as various fat and water soluble vitamins. All of these nutrients are found in their natural state, which makes them easier to digest, absorb and use by your body than the synthetic versions usually found in supplements.

Is it toxic?

No. While one of the main functions of the liver, besides storing nutrients, is to filter, metabolize and neutralize toxins it doesn’t store them. Toxins the liver can’t get rid of are stored in the fat cells.

Don’t like liver? Chicken Liver Pate is a delicious and easy way to introduce liver to your diet to get all the benefits it has to offer, including a good dose of vitamins A, D and K, many B vitamins and a variety of essential minerals. Why not try it this week?



1 lb. (450 g)        Organic chicken liver

1l2                        Large onion

2                           Cloves of garlic

1/2 cup               Red wine vinegar

1/4  cup              Butter or ghee

Cook the onions, garlic and chicken livers in butter or ghee in a skillet. Once the onions are transparent and the chicken livers are cooked, add the red wine vinegar and seasonings. Cook at medium heat for 10 to 15 minutes, or until most of the vinegar has evaporated. Turn off the heat and let cool. Once cooled, put the mixture in a food processor, add the 1/4 cup of butter or ghee and process until smooth. Serve on cucumber slices, crackers, or use as a dip for carrot sticks.

Tip: When choosing chicken livers, choose the reddest ones you can find. Red livers are more likely to come from healthy animals than those with a gray or brown colour.

Information is courtesy of: Digestive Health with Real Food, by Aglaee Jacob, Paleo Media Group, 2013.


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