When we first started our nutrition journey, one of the first things I read regularly is how liver, from grass fed animals, is this amazingly nutrient dense food. I tried it several ways:
-liver soaked in yogurt over night, yogurt rinsed off, liver sautéed and then smothered with sautéed onions. Apparently the yogurt is supposed to take away the intensity of the liver taste. In my opinion, it does not.
-I tried this same method as above and then blended it in a blender with yogurt, onions and seasonings to make a dip for veggies. This recipe went over pretty well, but it wasn’t often that my kids asked for it. Usually, they had to be bribed to eat it.
-I have also taken raw liver, pureed it in the blender, and then combined it with raw hamburger- fried it up to make healthier meat sauces and chili.
-I’ve even tried raw liver pills. To do this, you take high quality liver (grass fed, know your source, kind of liver), freeze it for 14 days to kill pathogens, partially thaw it and cut into small pieces, and then keep the pills in the freezer for storage. After doing this, you can take a few pills every day. Just swallow the raw “pills” whole. Well, that didn’t work for me because the pills would hurt going down. Plus, the whole, cutting them into tiny pieces was too tedious and time consuming. I think for smaller families it might be more doable, but for our size of family, I just got overwhelmed with it. Plus, I could not make my kids swallow those pills when it hurt my throat to do so.
Because liver is just so hard to consume, I stopped making it. However, once I started to learn about how important the B vitamins are for methylation, I really began to understand how liver could be my friend (liver is loaded with B vitamins). If only I could like the taste of it! But alas, sometimes you have to do things whether you like it or not. This brings me to my latest efforts- Liver Jerky.
-I took two lbs of beef liver (you can use any high quality liver) out of the bottom of my freezer and thawed it
-I rinsed the blood off and cut it into strips
-I seasoned with onion and garlic powder, sea salt and pepper
-I placed the strips in the dehydrator and put it on 145 degrees and left it in for 12 hours.
-I’m not sure how long it will take us to eat the jerky, so I am storing it in the freezer. If you don’t completely cook the jerky through, it could lead to rancidity if left out at room temperature. If you leave it out and after a while your jerky smells rancid, don’t eat it.
And guess what? The twins love it! They keep asking for more. They are 2.7 years old though and they are the only ones that really like it. Titus, the 4 year old, tolerates it. Tomorrow I plan to let Titus dip it in mustard. That may help him get it down easier. My hope is that over time, his tastebuds will come to like it. If the jerky idea didn’t work, my plan was to blend the liver jerky in my blender and make a powder that I could sprinkle over their food. For myself, I am going to put the powder in capsules and take it that way, the same method as placenta poppers. Or, I might just poke it down my throat without the capsule. Putting it in capsules may end up being too time consuming. If it isn’t simple, chances of me keeping up with it are slim. I guess the moral of my story is to start with the liver while your kids are young. And hopefully, they can get some fabulous nutrition. And don’t just assume that because you don’t like the taste, your toddlers won’t like it either.
Update: I found that for me, the easiest (and most tolerable) way to eat the liver is to take a teaspoon of the powdered liver jerky, put it in my mouth and then quickly drink alot of water. If I do this 2-3 times a day, that should be a pretty good amount of liver each week.