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Fried Liver with Spice – Superfood, AIP

December 6, 2018 By Angie Leave a Comment

Fried Liver with warm spice in a frypan.

Toss pieces of sliced liver in this spice mix and fry them quickly in hot olive oil. Ground ginger, cloves, cinnamon and tumeric compliment the intensity of liver and make for tasty little morsels that are super healthy. Spiced up, you’ll happily eat your fried liver, and your body will love you for it.

Fried Liver with Warm Spice

Looking for the recipe? Scroll all the way down.

For most people, fried liver doesn’t make it onto the ‘Favourite Foods’ list. Like other organ meats, such as heart and kidneys, it’s  regarded as a superfood for it’s nutritional density, but it’s strong flavour can take a little getting used to.

We started eating liver regularly when we went Paleo – 4 years ago now – and I have to say this: it’s still not a food that makes my mouth water, but I miss it if I’ve skipped my weekly dose. It’s like there’s a part of me that is very finely tuned to my nutritional needs, and it starts tapping out a cue. “Fried liver for lunch today?”. Ok. That day is usually Saturday.

Fresh Liver: Any Kind You Like

Fresh liver slices.

This spice mix works with any kind of liver: veal, beef and chicken we’ve tried, and I’m sure it’d be good with lamb’s. It’s also good with heart. Make sure your liver is fresh. Any butcher worth their salt won’t sell you liver that’s been sitting around for days, but the best thing is to ask for it at the counter, and actually witness the slicing. Then take it home and cook it straight away or within 24 hours.

How to Cook Fried Liver

Most people like their liver cooked so it’s still pink in the middle. Others like it more well done.

Cut the liver into whatever size you want to find on your plate. Toss them in the spice mix – they’ll soak it up and be a bit sticky. Heat a couple of tablespoons of olive oil in a pan over a medium-high heat. Flick a few drops of water into the oil – when they sizzle, the oil will be hot enough. Place the liver pieces one by one in a single layer. Keep an eye on them and turn them often. They should have a fine crust on the outside, and be soft on the inside. Serve as soon as they’re done.

The texture of liver is smooth (think of patè) and the flavour can range from delicate to intense, depending on the type of animal, it’s age and how it’s been raised. Calf’s liver is said to be the most refined.

We like our fried liver with a mound of pureèd cauliflower and a crisp salad on the side.

Fried liver with warm spices.


On the Side

Chicken Liver Patè with Orange and Cloves – Brilliant for serving with pinzimonio as a starter.

Black Olive Paste – Also great with raw vegetables for dipping.

Easy Fresh Fried Sardines – Another great superfood that’s so easy.


If you don’t already love liver, then I hope this recipe inspires you to make it a part of your weekly menu.

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Best Wishes, Good Health and Happiness.

Fried Liver with Warm Spice - AIP
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Fried liver is wonderful with spice. Coat pieces of fresh liver with this healing blend and fry them quickly in hot oil. Super tasty, healthy little morsels!
Paleomantic: Angie Brazzale
Recipe type: Mains
This fits: Paleo, AIP
Serves: 2
Ingredients
  • 250 grams / ½ lb fresh liver (veal, beef or chicken)
  • 1 tablespoon cassava flour
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground tumeric
  • ¼ teaspoon freshly ground cloves
  • ¼ teaspoon ground cinnamon
  • freshly ground salt to taste
  • 1 tablespoon olive oil
Instructions
  1. Slice the liver into bite-sized pieces and place them in a shallow bowl.
  2. Mix together the cassava flour, ginger, tumeric, ground cloves, cinnamon and salt.
  3. Sprinkle the spice mix over the liver and toss them using two spoons until each piece is coated.
  4. Heat the olive oil in a large frypan over a medium heat. Flick a couple of drops of water into the oil: when they sizzle, the oil is hot.
  5. Place the liver pieces one by one into the pan in a single layer.
  6. Fry for a minute on one side, then turn over. Fry and turn until the liver pieces are crisp on the outside but still soft in the middle, pink or well done, as you like.
  7. Serve hot, perhaps with pureèd cauliflower and a crisp green salad on the side.
3.5.3251

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Filed Under: Autoimmune Protocol, Mains Tagged With: autoimmune protocol, paleo diet, Paleo Recipes, whole 30

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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Disclaimer

I’m neither a doctor nor a nutritionist, but, as a Primal Health Coach, I can work in collaboration with them.  I’m a person with a passion for health, food and learning, and I want to share my findings with you. All opinions expressed here are my own. Be sure to seek the supervision of a licensed healthcare professional before making changes to your diet or prescription medications.

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F* Off Inflammation. Forever. Many of us will tell F* Off Inflammation. Forever. Many of us will tell you this: you’ve got to get to the point where you’re angry - with yourself, with your body, with the pain, with all the health professionals who can’t tell you what’s going on, with that long list of side effects that comes with your anti inflammatories & painkillers.

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3 Seed Paleo Bread. Save this post - the recipe is 3 Seed Paleo Bread. Save this post - the recipe is up on the home page of my website at the moment. Later, find it under “Recipes”.

🥑🥚We love this for toast on the weekend, with a boiled egg and slices of avocado..
🍞When I bake a loaf, I slice it, wrap it and put it in the freezer.

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Enjoy this recipe & when you bake it & make it, tag me! It’s what I used to make the croutons for the Caesar Salad a few posts back. 

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I just made a Reel! First time, thus not a very go I just made a Reel! First time, thus not a very good one. Like everything: you’ve got to practice.

In my first year of healing (2014-15) I did a Reset 4 times. Food is complicated. It’s so obviously not so much about nutrition as it is about addiction, emotions, habits. About how we identify ourselves and how we define happiness, togetherness, family, ritual, reward.

Takes a long time to reprogram all that. But you keep practicing. It gets easier. And then at some point the new way of doing things becomes natural, normal, the new you.

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Caesar Salad! How good is it? Boiled egg, anchovie Caesar Salad! How good is it? Boiled egg, anchovies, shards of aged parmigiano, bacon cubes and croutons fried in the bacon fat. Perfectly, wonderfully balanced.

I made my 3-Seed Paleo loaf the day before so it was ready for the croutons. And we don’t have cos lettuce here so I used Belgium Endive. It was great. One of those dishes that when you make it, you think, why don’t I make this more often?

I adapted the recipe from Stephanie Alexander’s “The Cook’s Companion”.

This is how I made the dressing:

🥄 1 teaspoon salt
🥄 1/4 teaspoon freshly ground black pepper
🥄 1 teaspoon Dijon mustard
🥄 1 teaspoon lemon juice
🥄 2 tablespoons red wine vinegar
🥄 1/2 cup extra virgin olive oil
1 egg

1. Mix all ingredients together in a screw top jar. Shake well and set aside.

Fabulous. Try it!

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All dietary fats have received a lot of bad press All dietary fats have received a lot of bad press over the last 70 years... but they're making a comeback. The good ones, that is. The evil ones should be abolished for life. Do you know the different families?

	🍳	Saturated fats are an excellent source of fat, especially for cooking
	🥑	Monounsaturated fats are a great source of fat
	🥐	Polyunsaturated fats are difficult
	🍟	Trans fats, or “partially hydrogenated fats”, are poison...

🥑🥥 Healthy fats are super satisfying. They taste good and, together with complete, quality protein, they provide the feeling of satiety. With the right amount of fat in our meals we feel full for a long time, which means we’re less likely to go hunting for unhealthy snacks.

💎 If you want to read more about the fat families and what foods contain them, the post is up on the home page of my website now. Jump to my bio, click through & scroll down. Or, it’s here:

🇬🇧 https://angiebqualitylife.com/good-fats-bad-fats-and-poison/
🇮🇹 https://angiebqualitylife.com/it/grassi-buoni-cattivi-e-veleno/

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Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
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