I started eating liver a few months ago. I wouldn’t touch the stuff as a kid. I found that liver tastes excellent (yes, excellent!) when you a) season it and b) don’t overcook it. If you are new to the idea of eating head-to-toe (eating the whole animal, not just the fancy parts) liver is a good organ to start with. Basically you will want to coat it in generous amounts of salt and pepper all over. Then I like to add either
parsley or chives.
Place your desired fat in the frying pan (coconut oil, butter, olive oil etc.) and turn the heat to medium-low. I cook the liver by flipping it once and making sure each side is browned and the middle is slightly medium-rear. I find if you cook it too long the liver becomes tough. Hopefully this helps you begin your head-to-toe eating adventure. I’ve only gone as far as liver and bone marrow. One of these days I’ll venture into heart and tongue. Good luck.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.