Liver Puree with Cranberries

I’m seeing a new doctor who specializes in functional/integrative medicine, where they look at treating the whole body rather than simply focusing on symptoms of disease. My MD suggested I check out Terry Wahls’ website and switch to her eating plan. It’s a modified Paleo diet with focus on getting all essential nutrients from food rather than vitamins and supplements. Part of that means eating organ meats. I’ve never been a big fan but I’m looking at it as a culinary challenge.

I looked at several liver pâté recipes and some ethnic liver dishes and came up with the recipe below. I wanted that liverwurst flavor but with a healthy twist so I added vegetables and then the cranberries for their tartness.

1 1/2 lbs beef liver, cleaned and cut into chunks
1 cup water or vegetable broth
2 cups cranberries, fresh or frozen
2 stalks celery, sliced
1 medium onion, diced
1 carrot, diced
1/4 tsp rubbed sage
1 pinch ground cloves (about 1/8 tsp)
Salt & pepper to taste

Sauté cranberries, celery, onion and carrots in a large frying pan until onions are translucent, cranberries have popped and carrots are cooked. Stir in water or broth, sage and cloves. Bring to a simmer and add chunks of liver. Simmer, stirring often, until liver is cooked through, about 20 minutes. Spoon into a food processor and puree until smooth. Add salt and pepper to taste. Serve with favorite crackers or vegetables.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Side Dish, Snack food. Bookmark the permalink.

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