Love your liver - Part two

So here I go, no messing about. I am about to make you recoil in horror, send a shiver down your spine. And to cash in a little on the title – that’s right – I am going to talk about how to love your liver, and this time I mean the foodstuff.

How outrageous of me, I know. Disgusting, bloody slime is how it should be named. Or should it? (It's at this point I really hope you continue reading – if you’re about to skip off and find another blog to read because this ain’t your ‘thang’ please hang on for a minute longer because ….well, you just never know what might happen.)

You see, I was recently encouraged to love my liver by eating the stuff because the truth is that liver is highly nutritious. The more I discover about the health benefits of this amazing meat the happier I am that we have introduced it into our diet. 

Basically, when eaten, the nutrients available in liver will boost your own liver function. For example:

Liver is full of B vitamins – B vitamins boost your liver function.

Liver contains vitamin A – vitamin A is an anti-oxidant and helps protect your liver.

Liver contains selenium – selenium is essential for you liver to convert T4 into T3 - (especially important for thyroidians!)

I think you can see where I am going with this….liver is absolutely jam packed full to the brim with vitamins and minerals that will do wonders for your health. And it is also very cheap! Which really helps when feeding a family.

So how did we start? Well I bought some chicken liver from our local poulterer, about 100g initially and added it into a bolognese sauce. I put it in the pan just after the mince and when it was sealed I put in the tomatoes and cooked as normal. Once it was cooked I blitzed the lumps away with my hand blender and served with grated carrot for the adults and gluten free pasta for baby. It was pretty tasty! Go on, I dare you to try it.

Quite importantly, as I was being encouraged to eat liver I was given the prized advice ‘to set one night a week for liver night or you may never get round to cooking it’ so now we have liver every Wednesday night. And a little gem of advice I took from another dear friend was, to aid the healing of a body part, you should eat that same part of an animal.  Good advice for us all there I think.

So that, friends, is a little insight to how I love my liver, and I do it every Wednesday night. You can let me know when you're ready and I will post a liver recipe for you. Bon appetit!

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