Hide the Liver!

by Ann Marie Michaels on March 7, 2008

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I mixed up a huge batch of baby food for Kate today. This is a very easy way to serve organ meats — by hiding them in ground beef.

This is a recipe for an older baby or toddler, since the texture is like ground beef, not a straight puree.

I used organic everything — and the meat was all organic and from grass-fed animals. You can use heart, kidney or other organs or glands in addition to or in place of the liver.

The garlic and onion are very nutritious, as are the herbs and spices.

Coconut oil, butter or lard (2 TBS ) — where to buy coconut oil
Large yellow onion, chopped (1)
Garlic cloves (3 or 4)
Homemade beef stock (4 ounces) — (click here for my recipe)
Grass-fed beef or bison (3 lbs) — I used bison — where to buy
Grass-fed beef or calf liver, pureed in the food processor (3 lbs) — where to buy
Cumin (1-2 tsp) — this helps camouflage the taste of the liver
Egg yolks (8) — where to buy eggs
Spices to taste: cilantro, parsley, thyme — use fresh if you have it
Sea salt to taste — where to buy sea salt

You need two 10-inch cast iron skillets. If you don’t have two, you can just cut the recipe in half. I like to make my baby food in bulk and then freeze it.

Put a tablespoon of coconut oil, butter, or lard in each skillet. Add garlic and onion and cook on medium until soft. Throw in 4 frozen cubes of beef stock (make ahead and freeze in ice cube trays). Add ground bison or beef and pureed liver. When cooked through, add 4 egg yolks to each skillet. Add spices and sea salt cook a few more minutes. Let cool and pack into ice cube trays. Freeze and then pop out to use a cube as needed.

You can use more or less liver to your liking. I try to use as much as possible so that Kate gets more liver. I tasted it and it was pretty darn good. Only faintly tasted of liver. It also got a thumbs up from Julianna, Yensi, and Yensi’s friend Maria who was visiting.

You can feed the ground beef mixture as is. We mixed in a little raw butter to make it taste even better (and make it more nutritious — toddlers need about 6 TBS of good fat per day).

It also makes a great base you can use for all kinds of dishes you can feed to baby (or the whole family). Each cube is about 1 ounce — a good amount for a baby or toddler.

Here are some ideas:

You could add it to a cooked (runny) egg yolk for breakfast.
You could add some coconut milk and or/cream and make it into a yummy soup.
You could add it to stew.
You could add cheese and make a cheesy casserole.
You could add stewed tomato and make a sloppy joe.
You could add it to broth or to a broth-based soup (like carrot or fennel soup, made with broth and cream).
You could stir fry with some finely chopped vegetables and coconut oil.

For older babies (over 1 year) you could mix it into rice, risotto, or other grains (just be sure to soak them for better digestion/assimilation of nutrients). You could also use this as taco meat or for enchiladas (again, soaking is necessary for any grains).

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{ 9 comments… read them below or add one }

Bryan-oz4caster March 8, 2008 at 12:29 PM

Mmmm. Sounds good!

Next time take some photos and share them with us :)

I’ve mixed bits of beef liver with chunked ground lamb as I’m cooking it and the mixture tastes pretty good. Your recipe looks much better.


cheeseslave March 8, 2008 at 1:02 PM

Well, I was just making it up as I went along — so I wasn’t sure how it would turn out. Next time I do it, I will take pictures!


Alexis September 21, 2009 at 7:59 AM

Hello! Where would I go about finding organic liver? I havent been successful in finding it in stores in Atlanta, GA. Suggestions would be greatly appreciated!


Jessica January 31, 2010 at 10:42 PM

Hi Alexis,
I found my grass-fed everything, including local organic liver from looking under the “find real milk” on http://www.westonaprice.org . I started getting raw milk from a local farmer, and found out he also sells meat and other things too. You could also use the website http://www.localharvest.org .


Rebecca May 25, 2010 at 9:55 PM

Is there a big difference btwn chicken livers and calves/beef liver for toddlers’ nutrition?


Nalini August 3, 2010 at 11:09 AM

I am purchasing ground organs in 50 lbs quantities. Beef or lamb kidneys, heart and liver. I’d love to see a few ways to use this organ blend in recipes such as sausage patties or anything else. However it must hide perfectly the organs from my tasters.


Richard June 5, 2011 at 7:59 AM

Thanks so much, this was the first link I clicked on when searchin “hiding liver in food” and it fits what I need soo well. I just new the recipe and the advice on feeding children was inspired by WAPF and Nourishing Traditions and reading through the comments it seems I was right!


Alisue July 6, 2011 at 11:37 AM

Sounds like it would work like a charm….


LeahS July 11, 2011 at 11:02 AM

I need to get back into adding liver to more foods. it’s so good for me, I know


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