This is a guest post from Mary Shenouda, Paleo Chef and Lifestyle Coach.
Mary, here! You may know me as Mary, The Paleo Chef . Or perhaps you know me as the #EatPlayCrush Girl on Instagram . Or maybe you don’t know me at all, in which case, nice to virtually meet you.
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:
- 1/3 cup grass fed butter or ghee
- 1 pound calf’s or chicken liver, chopped
- 6 garlic cloves, crushed and minced
- 1 large green bell pepper, chopped
- 1 chili pepper, seeded and chopped (add or subtract depending on spice preference)
- 1 tablespoon cumin powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cloves powder
- 1/4 teaspoon cardamon powder
- Juice from 1 lemon
- 1 teaspoon salt (more as needed to taste)
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.