In a recent article about nutrient density, Mickey Trescott emphasized the importance of adding nutrient-dense foods in your healing diet. These foods, and all the vitamins, minerals, and phytonutrients they contain, are absolutely necessary to repair and heal your body from the damages caused by autoimmune diseases. Some examples of nutrient-dense foods are bone broth, fermented vegetables, fatty fish, shellfish, and organ meats. While most of these are already pretty mainstream, some of us find it difficult to incorporate organ meats, like liver, in our routine!
A good option for “beginners” on the autoimmune protocol is to try liver pâté. The fact that the liver is “hidden” in the preparation makes it easier to enjoy.
For the “intermediate” AIP-er and all the adventure-seekers, try this rustic rosemary and garlic beef liver appetizer! Why not show off your paleo skills in front of your friends at your next party? This appetizer is definitely a conversation starter!
This recipe comes directly from my grandmother’s kitchen. When I was a kid, back in Belgium, she used to have a small farm where she kept sheep, chickens, and rabbits for our own consumption. Organ meats were considered a delicacy! We would eat them fried in a skillet with lots of butter (grass-fed of course), spices, and herbs. What a feast it was! For this AIP version, I swapped butter for olive oil and it is equally delicious.
I created this recipe for the blog Autoimmune Paleo.
- 2 tbsp olive oil
- 8 oz (226 gr) beef liver, cut into 8 pieces
- Salt to taste
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh garlic, crushed and minced
- 2 apples
- 1½ cups arugula
- In a large skillet, warm the olive oil on medium heat.
- Add liver, salt, garlic, and rosemary.
- Cover and cook for 5 minutes, turning the liver over to brown on both sides.
- Remove from the heat and set aside to rest for 5 minutes.
- Meanwhile, cut the apples crosswise to obtain 8 round slices of ¼-inch thick.
- On a serving platter, place the apples, some arugula and pieces of liver on top.
- Garnish with a little bit of olive oil, rosemary, and garlic spooned out of the skillet.
- Bon appétit!