1

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Tried Vegetarianism for 14 months, but stopped last January. Then this summer I was introduced to Paleo, and now I have seen the light. However... I am still scared to try liver.

Answered on September 12, 2014
Created November 08, 2012 at 6:08 PM

Tried Vegetarianism for 14 months, but stopped last January. Then this summer I was introduced to Paleo, and now I have seen the light. Gradually over the course of a couple months I have been going more and more Paleo with my diet.

Inronically, and unfortunately for me, I gained an incredible amount of weight while a vegetarian. Of course, part of this was due to an injury which was followed by a surgery and physical therapy. Even so, I have a long way to go until I am fit and happy with my weight.

I guess the whole point of this rant was to make a point of how ill informed I was about the risks of vegetarianism. I wish I would have been introduced to Paleo sooner.

On another note... I am still scared to try liver and was hoping some fellow PaleoHacks could describe what I should expect and how best to ease into eating it.

Thanks all!

8d3cb0be5f31c75a05f853cb3b5c245a

(1601)

on November 12, 2012
at 10:59 PM

or ground beef. i don't know why I wrote hamburger. I hope you love it, it's actually one of the few ways I can choke liver down. your body and skin will thank you for it!!

8d3cb0be5f31c75a05f853cb3b5c245a

(1601)

on November 12, 2012
at 10:59 PM

cauliflower rice is great! But be careful on overdoing it (like overdoing anything, even fat, even fruit, etc.) because it can cause you gas because of the FODMAPs. Elena's gluten free pantry has a recipe for a vegetarian dirty rice (I think she has beans) but you could easily try adding in ground hamburger, and getting the seasoning and taste right with ground hamburger, and adding in a TEENY bit of chopped liver. It just pairs so well together and it's like, "WoW! That's why all those cajuns have been eating this for years and years and years." Good luck with the sugar detox!!!

9f54852ea376e8e416356f547611e052

(2957)

on November 09, 2012
at 01:16 AM

I also make liver pate with bacon, and it's delicious - not a fan of liver otherwise.

97d98cdf2f18fa2c0bd8567ea1159609

(1047)

on November 08, 2012
at 11:16 PM

elf27 - Thank you for the advice! Instead of rice, I think I will try maybe a vegetable compilation first with the liver, butter, onion, maybe bacon fat, and an assortment of veggies. I started the Balanced Bites 21 Day Sugar Detox this past Sunday, so I am trying avoid as much sugar/carbs as I can right now. Also, this is the first time I have heard of cauliflower rice :)

97d98cdf2f18fa2c0bd8567ea1159609

(1047)

on November 08, 2012
at 11:11 PM

Dan W. - I'm pretty confident now after reading everyone's responses. I think I'll take the advice to try chicken liver first, and proceed from there to ease into it.

153c4e4a22734ded15bf4eb35b448e85

(762)

on November 08, 2012
at 09:40 PM

You'll also avoid the texture because it's frozen, the "grainy" texture of cooked liver is what disgusts most I think.

153c4e4a22734ded15bf4eb35b448e85

(762)

on November 08, 2012
at 09:39 PM

I would just freeze it, and slice small slices off the frozen liver, wash it down with something liquid, and you'll not be able to taste it at all, but you'll get all the benefits.

7b20db75b09540914bd0c852e868a9d6

(454)

on November 08, 2012
at 08:45 PM

thats good to know that chicken livers are less offensive.

Cfe88f41d0f90c6355a58eddbe78c9f8

(868)

on November 08, 2012
at 08:19 PM

Same here, I really tried. I tried chicken, duck, beef, veal, lamb, etc. But the texture really turns me off, as well as the taste. I can handle chicken livers, though, so I'll keep them in my once-in-a-blue-moon rotation, and I'd recommend you start with those as they're the least strong in terms of taste.

194d8e8140425057fe06202e1e5822a7

(3979)

on November 08, 2012
at 06:43 PM

Don't be.

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9 Answers

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2
366c23d69eadce094a2b22299c58a424

(2988)

on November 08, 2012
at 08:45 PM

My entry-level liver (and still one of my favorites) was a nice pat?? campagne w/ rough cut mustard and little cornichon pickles. Also nice with a tiny bit of fig jam instead of the mustard. I like the D'Artagnan brand the best, but there are other decent versions, or of course you can make your own.

Wellshire liverwurst is also good; I eat that wrapped in boston lettuce. The Wellness brand (mail order) liverwurst & braunschweiger are probably healthier products, but admit I only eat them because I should; I don't really like them, although that may be a texture issue since they have been frozen.

2
8d3cb0be5f31c75a05f853cb3b5c245a

(1601)

on November 08, 2012
at 11:09 PM

My favorite way: dirty "rice" or dirty rice. Freeze the liver and chop it SO small and SO tiny.

Then, saute some onion in butter, beef fat, coconut oil, what have you until it's soft. Add in your cauliflower rice, (or regular rice) and saute a little longer, then throw in your teeny tiny liver slices. (Note, can also do this with kidney).

I can't taste the liver at all, but it gives a nice meatiness to the "rice."

97d98cdf2f18fa2c0bd8567ea1159609

(1047)

on November 08, 2012
at 11:16 PM

elf27 - Thank you for the advice! Instead of rice, I think I will try maybe a vegetable compilation first with the liver, butter, onion, maybe bacon fat, and an assortment of veggies. I started the Balanced Bites 21 Day Sugar Detox this past Sunday, so I am trying avoid as much sugar/carbs as I can right now. Also, this is the first time I have heard of cauliflower rice :)

8d3cb0be5f31c75a05f853cb3b5c245a

(1601)

on November 12, 2012
at 10:59 PM

cauliflower rice is great! But be careful on overdoing it (like overdoing anything, even fat, even fruit, etc.) because it can cause you gas because of the FODMAPs. Elena's gluten free pantry has a recipe for a vegetarian dirty rice (I think she has beans) but you could easily try adding in ground hamburger, and getting the seasoning and taste right with ground hamburger, and adding in a TEENY bit of chopped liver. It just pairs so well together and it's like, "WoW! That's why all those cajuns have been eating this for years and years and years." Good luck with the sugar detox!!!

8d3cb0be5f31c75a05f853cb3b5c245a

(1601)

on November 12, 2012
at 10:59 PM

or ground beef. i don't know why I wrote hamburger. I hope you love it, it's actually one of the few ways I can choke liver down. your body and skin will thank you for it!!

2
A0d4481f4b568e4edc7d8c72102dcfc1

on November 08, 2012
at 08:37 PM

I was vegan for 10 years, started eating paleo about a year ago and liver about 6 months ago. I don't like the texture at all. I found that cooking it up with bacon and making pate is the way to go - here is my recipe: http://autoimmunepaleo.wordpress.com/2012/11/03/bacon-beef-liver-pate-with-rosemary-and-thyme/

It is soooo worth eating. I feel like a million bucks after eating some with breakfast. No vegetable has ever made me feel so awesome... :)

9f54852ea376e8e416356f547611e052

(2957)

on November 09, 2012
at 01:16 AM

I also make liver pate with bacon, and it's delicious - not a fan of liver otherwise.

1
Medium avatar

(10611)

on November 09, 2012
at 01:22 AM

Start with poultry. Foie gras with sauterne is as good as it gets. Chicken or duck livers are good roasted, and if it's too livery tasting, chop them into a mixture with the meat. Like a lot of things, liver grows on you as you eat it.

1
Acb677529a6974737bf1905ccfc7f748

(120)

on November 09, 2012
at 01:00 AM

At $4 lb for grassfed, you can't not eat liver. Grassfed has a lot less of the chalky taste you knew as a kid. I had it tonight (and two nights ago; bought 1.5 lbs from a local farm) with this sauce,

http://www.marksdailyapple.com/quick-and-easy-mushroom-sauce/#axzz2Bb8Oa446

Like a lot of things, liver gets easier.

1
E4b155f898e209391902792ec3c005f3

(220)

on November 08, 2012
at 08:56 PM

My first liver breakthrough was this recipe: wrap a slice of bacon around each chicken liver, pin a toothpick through it, then do around 15 min @ 400 degrees on a baking sheet. Over time I have got used to all kinds of organ meat, and found the mildest flavor sliced liver comes from soaking a few hours in milk, dredging with a bit of seasoned flour/cornmeal/potato starch, pan frying, then smothering in a tomato or pasta-type sauce.

1
7b20db75b09540914bd0c852e868a9d6

(454)

on November 08, 2012
at 07:49 PM

I tried really hard to like it; i wanted to like it. But I just couldn't. I even tried to eat it with my nose plugged. It took away the taste, until I unplugged my nose and got the aftertaste...

I wouldn't even know how to describe it to you. I definitely think you should try it, as your opinion may differ. But for me, I just stick with muscle meat now.

BTW, it was grass-fed, pan-fried lamb liver.

7b20db75b09540914bd0c852e868a9d6

(454)

on November 08, 2012
at 08:45 PM

thats good to know that chicken livers are less offensive.

Cfe88f41d0f90c6355a58eddbe78c9f8

(868)

on November 08, 2012
at 08:19 PM

Same here, I really tried. I tried chicken, duck, beef, veal, lamb, etc. But the texture really turns me off, as well as the taste. I can handle chicken livers, though, so I'll keep them in my once-in-a-blue-moon rotation, and I'd recommend you start with those as they're the least strong in terms of taste.

1
3d58b5fb4f9780e2f47d4dcc53338a5a

(2771)

on November 08, 2012
at 06:22 PM

I was like you and just couldn't get past the taste. What I do now is to eat liverwurst instead. I spread some on a rice cracker or a slice of cheese or an apple slice. I also top that with a few berries or pomegranite seeds. I've learned from trial and error that liver products like liverwurst and pate are way more pallatable with a slight fruity sweetness to them. The first few times you'll think it's just ok, but then you'll really start to dig it and start craving it.

0
Fb5041ac1b900a28b2af80caed365ba5

(18)

on November 09, 2012
at 12:15 AM

I feel ya. Liver tastes pretty gross at first. Chop it up in small pieces and mix it in with other food. Also: buy organic liver from grass-fed, pastured cows!! (liver stores all the toxin)

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