Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
This is a guest post from Mary Shenouda, Paleo Chef and Lifestyle Coach.
I am here today to spread some OFFAL LOVE!
We all know the benefits of having liver in our diet, BUT I know many of you have no idea how to cook it in a way that is also delicious.
Enter Bangin’ Liver from my Eat Play Crush 5 Day Guide!
Wait, don’t scrunch your face up just yet. Every single client that has claimed to detest liver is now a be’liver! Get it?
Is this mic on? *raisesbrow*
Okay, lame joke, I know but I promise I didn’t name this recipe Bangin’ for no reason.
If you end up loving this recipe and want to get your hands on my complete Eat Play Crush 5 Day Guide, use PRIMALBLUEPRINTEPC at checkout on my website to download your copy for $8 as a Thank You for giving this offal recipe a try!
Trust your gut,
What you’ll need:
What to do:
Sprinkle some salt on the chopped liver.
Heat up butter/ghee in a large frying pan on med-high (keep the cover nearby). Add liver and stir carefully, allow the liver to brown.
Once the liver has changed colors, add ALL the ingredients (save half the lemon juice) and mix well.
Once everything is totally coated and there is a good sizzle sound going on, reduce heat to med-low. Cover and let cook for another 10-15 minutes.
When serving, be sure to scrape up the browned-sauce that has occurred in the pan aka FLAVOR PUNCH. Serve with the remaining lemon juice, pinch of salt if needed, and fresh chopped parsley.
Personally, I top it off with a drizzle of high quality extra virgin olive oil and cayenne.