Unfortunately I never developed a liking for liver. I imagine my grandparents were more appreciative of its flavor. However, recently I discovered all the wonderful health benefits of raw liver including its rich source of vitamin A, copper, folic acid and iron. In my best attempt to increase my consumption of it, I’ve found smoothies to be the answer. Finally the chugging skills I acquired in college are paying off. I can down the smoothie in less than a minute, bypassing the unusual taste and texture.
I’m sure there are some downfalls to this method. I have a feeling the blender might damage the liver’s molecular structure which in turn might compromise its nutritional value. Also, as I feel with all smoothies, it is not the best way to consume foods. Our digestive system don’t get the proper , which impairs its ability to break down foods properly. But for those of us who need to be weaned on to new and unusual tastes, this is the way to go!
It is extremely important to get your liver sourced from 100% pasture raised animals. My favorite is from Holding Ranch at the Menlo Park farmers market. I like to cut the liver up in small pieces and place them in an ice cube tray. This gives you handy liver-sicles. Start with 3/4 cup homemade raw goat milk kefir and blend it with 1 liver cube. Once you get accustomed to the taste you can slowly increase the amount of liver cubes. Try adding raw egg yolk from pasture raised chicken and ducks for super nutrition!
Eventually I plan on expanding my palette to include whole raw liver meals but for now this works just fine…
Courtesy of Nom Nom Paleo
Broccoli di Cicco is a sweet and tender heirloom variety. Enjoy the entire florets as the stems and leaves enhance the texture and flavors. You can prepare this as you would regular broccoli including steaming, stir-fry and raw however my favorite is roasted in the oven. It is a simple dish yet provides a nice compliment to any meal. It is also very kid friendly!
1 pound fresh Broccoli di Cicco
At least 4 tablespoons high heat fat (butter or lard works great!)
Sea Salt & Pepper to taste
Parmesean Cheese (optional)
*serves 2-4 (warning: people will demand seconds!)
Pre-heat oven to 450°F. Place fat in glass roasting dish and warm in oven.
Rinse the entire bag of broccoli in the sink to remove any excess dirt or bugs. Do not dry as the moisture on the broccoli will help steam it in the oven. Once the fat has melted in the dish toss in the broccoli and add salt & pepper to taste. To enhance this dish you can add garlic.
Cover dish with foil or baking sheet.
Roast in oven for 20 minutes. Depending on the size you may need to adjust the time accordingly. It should be tender yet still hold its shape.
(Optional) Step 4:
Top with lots of freshly grated Parmesan and broil on high heat in oven for a couple minutes. Adds a nice and crisp finishing touch!
Breakfast is served!
We’re excited to announce the opening of our fresh and organic farm stand at Evergreen Acres Goat Farm in San Jose. Everything has been locally sourced from certified organic farmers. The majority of produce being offered is from Heirloom Organic Gardens in Hollister, CA. Seasonal fruit will be offered as well as other goodies fresh from the market. The stand will open at 3pm every Saturday. Please see our Evergreen Acres link for more information. Look forward to seeing you there!