Paleo Garlic Basil Beef Liver Recipe

Garlic Basil Beef Liver
Garlic Basil Beef Liver Recipe

Well, here’s yet another liver recipe for you.  For those of you who do not appreciate the flavor of liver, feel free to use grass fed beef instead.  However, I’m going to appeal to you to give at least one of my liver recipes a try.  Eating liver, and other organ meats, provides your body with so many healthful nutrients.  And, it’s dirt cheap (even the good grass fed stuff)!  You get the maximum bang for your buck.

Liver is great for all autoimmune disease; but, it is especially vital for those of us with autoimmune disease with symptoms of bleeding.  Lupus affects me in many ways, one of which is bleeding.  My gums, skin, nose, fibroids, and organs can bleed at any time.  That puts me at great risk for anemia, which can be fatal.  Hmm, die or eat liver, what would you choose?

Now, maybe I’m being a little dramatic here; but, you get what I’m saying.  You could easily take a supplement to up your iron intake.  But, we all know that supplements are not as effective as real food.  That’s why I use the most flavorful ingredients when cooking liver.  The taste and consistency of the liver is muted by the other ingredients.  It, then, has a very mild and palatable flavor.  Give it a try.

Paleo Garlic Basil Beef Liver Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Ingredients

  • 1 pound beef liver, cut into strips
  • 4 strips bacon, cut into 1/2 inch pieces (I used lamb bacon)
  • 1 cup sliced white button or cremini mushrooms
  • 1 handful kale leaves, torn into pieces
  • 1 cup organic beef broth
  • 1 handful fresh basil leaves, torn into pieces
  • 3 large garlic cloves, roughly chopped
  • salt & pepper, to taste

Instructions

  1. Heat a large skilletover medium heat.
  2. When skillet is hot, add liver strips and bacon.
  3. Brown liver and bacon.
  4. Be sure to flip pieces to keep from burning.
  5. Once liver and bacon is browned, add mushrooms, kale, and beef broth.
  6. Lower heat and cook until most of liquid is absorbed, about 10 minutes.
  7. Add basil, garlic and salt.
  8. Continue to cook for another 5 to 10 minutes, until liver is cooked through.
  9. Remove from heat.
  10. Serve over cauliflower rice, jasmine rice, or your favorite paleo friendly side dish.
  11. Add fresh ground pepper, to taste.
http://www.paleocajunlady.com/paleo-garlic-basil-beef-liver-recipe/

If you are trying liver, using one of my recipes, I would love to hear about your experience. Let me know how it turns out, good or bad, in the comment section.

Also, I will be hosting “Introduction to Gluten Free, Primal, and Paleo Diets” seminars throughout northwest Illinois this fall and winter.  If any of you live in this area, please let me know in the Comments section.  I’d like to know how many people, in this area, are interested in those topics.

Thanks!

 

 

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Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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