When I was growing up, I remember not wanting to eat the liver and onions my mom prepared. She would only make it once every few weeks, but each time I refused to eat it.
My dad would yell, “You’re not leaving this table until you finish your food.”
The law had spoken! I was doomed to consume that dark brown slab of cooked organ meat.
Sometimes I would sit at the dinner table for two hours, or longer, finding creative ways to dispose of the liver.
I would take a small piece into my hand and tell my mom I had to go to the bathroom.
Down the toilet a little poop liver would be flushed away.
Back at the table I would occasionally drop a small piece to the dog that was patiently waiting, and drooling, at my feet.
And, of course, I would always save a small pile of mashed potatoes to bury a little piece of liver under it.
Every once in a while my mom (who by the way was totally on to my Shenanigans) would come back into the dining room to check on me and the dreaded liver that never seemed to disappear, and she would say, “eat just one small piece, Ann.”
I would grudgingly oblige her with an inch of liver and then make the most horrible gagging sounds as I was chewing it. I figured the louder the gagging noise the less she would want me to eat of it. But, as I said earlier, she was onto me.
By the time I was a teenager, my parents no longer had the desire, or time, to control what I ate.
They couldn’t force me to sit at the table and eat liver. So I didn’t.
And, guess what… I became anemic!
Throughout my teen years and into my late twenties I had very low blood iron. I was fatigued, dizzy when I stood, had pale nail beds, and couldn’t give blood.
It turns out my parents were very smart, as most parents are. But, I didn’t realize it until I was much older.
Liver is rich in:
- Vitamin A
- And… iron!
It’s a classic blood builder, and great for people suffering with B12 and iron deficiencies (that was me).
My parents didn’t know the science behind eating liver. They simply prepared it and ate it because it was a traditional dish that was passed down from generation to generation.
Today, I follow their lead and eat liver.
And, I really enjoy it.
No, actually, I LOVE it!
Below is one of my favorite liver recipes – it’s rich, creamy, delicious, and it won’t make you gag. I promise.
A B12 deficient client once told me she would NEVER EVER eat liver because it’s toxic!
But, that’s simply not true. The liver is a filter for toxins, but it doesn’t store those toxins, unless it is an unhealthy liver, from an unhealthy animal. Make sure you’re getting liver from healthy, grass-fed or pastured animals, and not a factory farm.
Enjoy the recipe!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.