Liver and onions (gourmet style) — #foodie Friday

I’m deficient in a couple of B vitamins and can’t take B supplements because they put me into the stratosphere (and not in a good way) — This is a very common sensitivity among those of us who’ve withdrawn from especially benzos but also SSRIs. Many of us simply cannot take many supplements, making eating real whole food with dense nutritional profiles all the more important.

Foods with dense nutritional value are very important for getting healthy if one is ill and can help people stay healthy otherwise.

See this story for additional inspiring information about how diet can help heal chronic illness:  Minding Your Mitochondria: heal chronic illness with diet. Psychiatric drugs are a source of mitochondrial damage.

That's purple kale on the side of the liver
That’s purple kale on the side of the liver

I’ve been eating lots of organ meats from grass-fed animals to get my B vitamins. I’ve never been a fan of beef liver but I’m finally getting liver right so that I actually enjoy it when I eat it.

So, I’ve been experimenting a lot to come up with a recipe that I enjoy.

And I did it this time…YUM…never thought I could really enjoy liver and onions. Really it was the last frontier because I like almost everything if it’s cooked right.

I made some liver with lots of browned/carmelized onion, celery, parsley, rosemary, thyme and sage. And at the very end simmered on high with a 1/2 cup of brandy (the alcohol gets completely cooked out)…mmmm, Good.

So here are the ingredients and how I did it:

●  1lb liver sliced in thin strips

●  1 or 2 large onion cut in thin half circles

● 3 cups thin slices of celery (I include the tops and leaves etc)

● 1 bunch of parsley chopped

● I also included fresh rosemary, thyme and sage from the garden — about three tablespoons of the mixture chopped up.Use dried herbs if you don’t have fresh. You won’t want to put nearly as much of the dried herbs.

● 1/2 cup of brandy

● salt and pepper to taste

I sliced the onion in thin half circles and sautéed them until they were lightly carmelized. Then I tossed in the three cups of celery and sautéed them for about 3 minutes along with the fresh herbs. At that point I put the cooked veggies into a bowl and sautéed the liver in the pan briefly on high. I used ghee (clarified butter) to sautee the veggies and the liver. You can use whatever fat or oil you choose to cook with. I avoid industrial seed oils and generally cook with lard from pastured raised animals, ghee or coconut oil. I also use olive oil but not generally for sautéing. (to learn about the problems with industrial seed oils click here and scroll down the page a bit) Good fats are very important for brain health and healing.

Once the liver is lightly browned but not cooked all the way through I put the cooked veggies back in the pan with the liver and tossed it about.  Don’t over-cook the liver. I then again turned it on high and added the final touch — the 1/2 cup of brandy. Let it simmer madly for a couple of minutes. Toss in the chopped parsley at this point and then turn off the burner and cover the dish for about 5 minutes. Now it’s ready to eat.

Enjoy.

Another way to get liver and all its dense nutrition is here: Chicken liver pâté

Eating natural whole foods helps one be healthy in body/mind/spirit. For more info see here: Nutrition and gut health, Mental health and diet

And you can find more Foodie Friday posts and recipes here.

Updated note: In our society today whether people eat animal products or not is a hot issue. I would prefer not to eat meat but have found I must. I’ve also found that I’m intolerant of dairy and eggs, so that leaves only meat and fish. I have found others like me in my community with similar physical ailments who have found that animal products are essential to healing. I’ve experimented heavily with purely vegetarian methods of nourishing myself without meat since I deeply value the lives of animals and have failed. This choice does not come without pain. I’m always happy for those who find they can thrive without animal products and I certainly don’t begrudge those who can. I hope someday to regain enough health that I might be able to once again carefully tweak most if not all of the meat out of my diet. I write explicitly about this issue because we are all different and people need to find what works for both their body and their spirit together. Sometimes the needs of the body and the needs of the spirit seem to conflict. Such is life. Never simple. I take comfort in the fact that all of nature eats itself and I’m blessed with a consciousness that can recognize that I am part of this web of life, complicated and lovely as it is.

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