CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Medium saucepan
Food processor or blender
INGREDIENTS
1 lb/500g calves liver or chicken liver, organic if possible
4 Tbsp butter
2 hard boiled eggs, pastured (read label on egg carton)
1 cup beef broth (See our delicious Gelatinous Stock recipe or buy organic beef broth. Do not use bouillon cubes which are filled with additives and preservatives.)
Picking salt to taste
Optional: 1 Tbsp finely chopped onion
PREPARATION AND COOKING TIME
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
METHOD
To hard boil the eggs follow the PERFECT BOILED EGGS recipe.
Finely chop onion and cut liver into bite-sized pieces. Sauté onion until soft in 2 tbsp butter. Remove from the pan and replace with 2 more tbsp butter and liver. Saute the liver on both sides until slightly pink in the middle. DO NOT OVERCOOK liver because it will be tough with an unpleasant taste!
Put all ingredients in a food processor or blender and mix until smooth.
YIELD
8-10 servings The recipe is easy to cut in half or quarters.
SERVING SUGGESTION
Eat straight right off the spoon, as a dip with raw carrots as a dip or on sourdough bread or nixtamalized corn tortillas. Enjoy in combination with a carbohydrate like fruit, fruit juice or a sweet dessert to keep sugar levels balanced. Remember, when you eat protein, sugar levels can drop and make you feel tired.
STORAGE SUGGESTION
Store in the fridge for up to a week.