In an attempt to get my children to eat (and like) liver I have been experimenting different ways to make it. I think I have come close. Although this recipe was not a hit with the kids at dinner time last night, it has great potential. I enjoyed and loved it very much and would not mind eating liver like this weekly. My children do not enjoy the texture of fried onions so I gave it to them without them.The onions contribute a lot of  the flavour. Next time I will add the fried onions into the food processor while making the liver mix.

I tried to make liver meatballs but had to much liquid and they went flat, turning into patties. This is a Low Carb Recipe using almonds instead of white flour or bread crumbs.

Yummy Liver Patties

1 lb of organic liver (I used pork)

1 organic pastured egg

1 cup of almonds (preferably soaked overnight and oven dried)

1/2 cup of milk

2 cloves of garlic

3/4 tsp cumin

1 large onion

Salt and Pepper to taste

Butter for frying

Chop onion and fry in butter until golden brown. Place liver, egg, almonds, milk, garlic, cumin in a food processor and blend mixture until smooth. Spoon out liver mixture into the frying pan and cook for a few minutes until golden brown. Flip the patties and cook for a few minutes. Top the patties with onions, salt and pepper.

My question to you:

What else could you add to make these kid friendly? I was also thinking about adding a can of tomato paste.

This post is part of Real Food Wednesday, hosted by Kelly The Kitchen Kop.

Tweet This Post

I am extremely excited to share with you a great link to a book I have just discovered (it is a scanned “ancient cookbook” published in 1869). Sometimes in life we may need some grandmotherly guidance and wisdom. It seems since the invention of televisions and just over scheduled lives, the art of housekeeping and cooking have been lost. We don`t spend time in the kitchens with our mothers or grandmothers anymore.

A lot of us just don’t have any  kind of motherly resource and just end up lacking. We may learn the hard way with trial and error or never learn these necessary skills at all. I don’t know about you, but I was thrust into marriage and parenthood without knowing how to cook and sew and once my girls arrived I needed some major help!

If you have a close grandparent, I encourage you to find some of their old cookbooks. You will be shocked at how different the recipes are compared to today’s cookbooks. A lot of traditional ways have been lost in the modern age of convenience.

So here are some ancient recipes that you won’t find in a modern cookbook from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.

How to Boil A Calf’s Head

How to Brown a Calf’s head with the Skin On

How to Bake a Beef’s Heart

How To Cook Rabbits and Squirrels

How To Make Brain Cakes
(We are of Polish Heritage and my mother said that eating Brain was a delicacy in her youth!)

How To Make Giblet Pies and Soups

There are 5 pages dedicated on how to eat oysters (just keep hitting the *next* button at the top of the page)

How To Make Milk Yeast

Blackberry Cordial
“This is valuable medicine for children in summer”

How to Make Vinigar

And how to pickle, preserve, make catsup (just keep hitting the *next* button at the top of the page)

How to make liver sausage and head cheese

How to Render Lard and Tallow

The rest of the book deals with how to keep house, herbal and medicinal food remedies (butter oil was used for soothing the stomach for violent vomiting and dysentery)

Take note at all the simple and plain recipes there are in this book. Yet they are so extremely nutritious and loaded with fat, milk, eggs, gelatinous stocks, brains, liver and feet. I also saw tongue amongst the recipes but did not link. I remember having had cows tongue as a kid and it being extremely chewy but tasting good nevertheless.

There are recipes in there that are good for the “delicate persons”. These recipes are high in fats from “rich milk” and eggs, butter and highly gelatinous from boiled pig’s feet. Calf’s foot gelatin with cream is “nice for the sick person”. And note that this milk and cream would be raw and unpasteurized.

Spend some time exploring this book and hopefully try out some recipes and remedies.

Note what ingredients are not included in this book:

1. Canola oils, corn oils, soy oil and other “new” industrial vegetable oils.
2. Skinless, boneless chicken.
3. 1% and 2% milks.

Animal fats, bones and organs where used for medicine and good health. This is how our great grandparents and grandparents ate before heart disease, cancer, and obesity became epidemic.

Share your thoughts!

This post is part of Fight Back Fridays hosted by Food Renegade.

To your health,

Tweet This Post

There is a huge movement in the area of super foods. Super foods are generally high in vitamins and minerals, essential fatty acids, or have some medicinal qualities to them. Coconut Oil is a good example of a superfood. Other foods you can class in this area are hemp seeds, Chia Seeds, Cacao Nibs, Goji berries, Mangosteen and so on. The list can go on forever. You can find these foods readily in your local health food stores. They are also heavily promoted on the internet. These foods have all one thing in common…

Their exorbitant cost!

There are some foods that you can rightly pay the price for the product. The two foods I get for my family is the coconut oil and chia seeds. But there is one food that is truly unappreciated and is also low cost.

So what is the most unpopular low carb super food? It is liver of course! Any kind of liver (pork, beef, chicken, lamb, duck, fish). Most people would turn up their noses to eating organ meats. But they should not. In traditional cultures liver was highly prized and eaten frequently because it is so high in vitamins and minerals. It is very high in Vitamin A, all B vitamins and folic acid, highly usable iron, potassium, essential fatty acids, and trace minerals such as copper.

Liver is high in cholesterol and fat, but you should not worry about that. Cholesterol in foods does not cause heart disease. Saturated fats are very healthy for you.

When I eat liver I get a tremendous source of energy. I originally thought that it was the iron in the liver that was making me feel so good, but I later found out that there is an anti-fatigue factor in liver. There was a study done on rats and those that were fed liver were able to swim for up to two hours compared to rats that were fed vitamins that swam for only 13min!

Liver is also a good source of CoQ10. This is a powerful anti-aging enzyme. Every cell in our body needs it for energy production. CoQ10 is essential for heart health, it can regulate blood glucose, it has shown to improve vision, reduces wrinkles, improves memory and is a powerful antioxidant.

So how can you get over the icky taste of liver?

I normally eat it:

1. With bacon
2. Fried with onions
3. Before eliminating sweet things I would fry them with apples and salt and pepper (this was really yummy!)
4. You can marinate it with an acid like lemon or vinegar and your favourite meat marinade.

The trick is not to overcook it. It is tastiest when it is still slightly pink inside. It is a great fast food and way healthier than McDonald’s.

To your health and wellness,

Tweet This Post