Eating Liver: Learn to Love Nature’s Most Potent Superfood

Liver - Nature's most potent superfood

Written by Jordan

September 7, 2016

At Changing Habits, we always advocate eating ‘real foods’ that are full of nutrients. Foods like fresh seafood, herbs and fresh spices, vegetables, coconut oil, inca inchi oil, bone broth, probiotics and fermented foods like homemade cultured cashew dips, cultured juices and cultured vegetables.

Another superfood for you to consider in your diet is organ meats such as liver. The reason is that organ meats are the most concentrated source of just about every nutrient, including important vitamins, minerals, healthy fats and essential amino acids. By eating just a small amount of liver, it goes a very long way to support your overall health.

Liver is known to be one of the most concentrated sources of Vitamin A & D of any foods. It also contains B Vitamins, copper, magnesium, phosphorous, manganese, iron and potassium. All of these vitamins and minerals are easily absorbed and utilised by the body.

History has shown that organ meats like the liver and heart were often saved for pregnant women, hunters and even heads of tribes or the oldest members of the society.

These days, most of us don’t eat organ meats like liver or kidney anymore, even though we know of its nutrient benefits. It is probably because you might not know how to prepare it or dislike the strong taste when you eat it on its own.

If this is you, you’re not alone. Below are 4 simple ways you can start including it back into your diet, so your body can begin to reap the health and nutritional benefits from it.

1. Hide It!


If you’re new to organ meats then I suggest trying to hide it in your foods. Get your local butcher to make you rissoles, meatballs or sausages which incorporate offal like ground liver, heart or kidneys into the mince itself. That way you don’t have to handle it or even look at the organ meat. You can try a ratio of 1 part liver (or mixed organ meats) to 4 parts mince. If the taste is too strong, then next time you can use even less, or add in some herbs, spices, olives, garlic or onions. Here are a couple of rissole recipes for you to make – rissoles – a family favourite, meat and rice rissoles, and herb and garlic rissoles with hidden veggies.  

You can also try making a flavoursome sauce or gravy to have on top. This is a great starting place.

2. Simple Liver Fry Up


The classic fried liver, onions and garlic (with a touch of bacon) is absolutely delicious, it’s all about experimenting with ingredients and flavours you personally enjoy. You can make the ‘Crispy Bacon & Liver Fry Up’ here.

3. Liver Pate


If you struggle with the idea of a ‘simple liver fry up’ then liver pate is another great way to make liver more palatable. We have 3 delicious and easy recipes for you to make, which go perfectly with these anti-inflammatory ‘Turmeric Seedy Crackers’.

Pate can also be mixed into meatballs, soups, stews, spread onto homemade bread or toast, eaten with cucumber, celery or carrot sticks.

4.  Liver Pills

Lastly, if you cannot even fathom any of the above suggestions then swallowing your liver in capsule form may be your preferred choice. These ‘Grass Fed Desiccated Beef Liver Capsules’ are a great choice.

We’d love to know what’s your favourite recipe or way to consume organ meats?

Happy changing habits.

Jordan Pie
Changing Habits Nutritionist

September 2016


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