My plate, a simple series where I show you what was on my plate, or maybe in the pan right before it goes on my plate.
I grew up in South America, so liver was always on the menu along with other organ meats. As a result I like it, a lot. Mr Chiots, on the other hand, had to learn to eat it. He wasn’t a big fan of liver in the beginning, but he knows it’s super nourishing and thus eats it whenever I serve it. We try to eat some kind of organ meat every week.
Why do we eat it once a week? Organ meats, liver in particular, are some of the most nutrient dense foods you can get, which is why they find their way onto our plate once a week. A few years ago, when we started eating it once a week, we noticed a marked difference in how much energy we had, must have been all the B vitamins. Be careful though, only eat liver from pastured local beef, since the liver removed toxins you don’t want to be eating liver from CAFO cows. If you want to see just how healthy liver is, head on over to World’s Healthiest Foods and read their article. Other organ meats are also very nutrient dense and offer a wide variety of flavors and textures. Beef tongue was a particular delicacy that we were served often in Colombia. I’d like to encourage you to add a few organ meats to your diet. Experiment with cooking methods and you just might find that you like them and if you don’t, at least you know you’re doing your body some good!
Does liver or other organ meats every make it onto your plate?
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