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This spicy delicious dish packs a powerful superfood punch. Liver is one of the most nutritious foods that we can consume for vibrant health. It is often overlooked because it is an organ meat, and to some, does not sound appetizing. Believe me when I say that personally, liver is not my favorite food. But, with this recipe, my aversion is changing. The Natural Food Chef in me says I can make anything tasty and delicious. So I set out on a journey to develop a recipe for liver that would appeal to those of us who might still be on the fence about organ meats.
I think that most of us really just picture liver and onions as the standard when we hear liver. I wanted to create something a bit fiery, unexpected, and out of the norm. This recipe delivers taste and powerful nutrition that is spicy and delicious.
Why we love liver
Liver, sourced from quality organic grass-fed animals, is perhaps the most nutrient-dense food that we can consume. Liver supports every system in the body, from the brain down to our toes. It is a great source of B vitamins, especially B12 which helps us with energy production, red blood cell formation, and healthy brain function. It is also a great source of vitamin A which supports immune health, healthy vision, and heart function. It is an excellent source of heme iron which is the easiest form of iron for the body to absorb and utilize. It is rich in selenium which helps to support thyroid function, hair skin, and nails. These are but a few of the many health-promoting properties of liver.
In NTI’s Nutrition Therapist Master Certification Program course, called Nutrients the Building Blocks, we examine in-depth macro and micronutrients, their sources, the systems they support, and the best food sources for them, and liver appears often on the list of optimal foods.
Now let’s get cooking!
Liver Fingers with Honey Chili Sauce
Prep time 1 hour
Cooking Time 10-15 minutes
1/2 to 1 lb organic grass-fed beef liver
1/2 C. butter, ghee, or coconut oil
1 C. milk
1/2 C. all-purpose flour or gluten-free flour substitute
1 tsp. smoky paprika or a paprika blend
Salt and pepper to taste
1/2 tsp. ancho or chipotle chili powder
1/4 C. plain yogurt
1 Tbsp. Honey
1 tsp. Hot chili-infused honey
- Remove liver from package and rinse with cold water.
- Place liver in small bowl and cover with 1 C. milk. Cover and refrigerate 1 hour to 1 day. This process helps to mellow the natural flavor of the liver.
- In a small to medium bowl mix together flour and spices. Set aside
- In a small bowl mix together the yogurt, honey, and chili-infused honey. If you do not have chili honey, substitute with chili sauce, hot sauce, or your favorite chili spice blend. Stir until honey is completely blended with the yogurt. Place in dipping dish and place in refrigerator.
- When ready to prepare the liver fingers, remove the liver from the milk bath and place in a small colander to drain. Pat with paper towel to soak up excess moisture. Cut into 3-inch lengths about 1/4 to 1/2 inch thick.
- In a small or medium frying pan on low heat, slowly melt the butter. When all the butter is melted, increase to medium heat. There should be enough melted butter to cover the liver slices at least halfway.
- Dredge the strips of liver in the flour mixture and place in the pan.
- Let them cook from 3-5 min or until nicely browned then flip and cook an additional 3-5 min. They should be a rich golden-brown color. Because the strips are thin, they will cook quickly.
- When done, remove from the pan and place on a paper towel to drain off any excess butter from cooking.
- Serve warm with the chilled Honey Chili Sauce on the side for dipping.
From my kitchen to yours enjoy!
By Jenn LePlatt, NFC
More nourishing recipes in the NTI collection:
About the Author: Jenn LePlatt is a Natural Food Chef and Nutrition Therapist Master Candidate. Her zest for learning everything nutrition is contagious. One of her favorite things is to share nutritious “tidbits” of food and information. “We all have a superpower, mine is to nourish”.
Image by Jenn LePlatt
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