Re: basic q- chopped liver

[Guest guest]

I have never made chopped liver before.I am using my grandma's recipe which is totally SCD legal :)Will the liver this way still be good for iron purposes?Or am I supposed to eat it like pink on the inside?

Do you guys whiz it up in a food processor?

Or do you do something else?Which one is better for iron purposes? Thanks,Dearest One Jodi SCD 12 months Crohn's/Colitis

Yes, the liver once a week will be good for iron.

I don't like the liver pink.

Yes, whiz it up in a food processor.

I would say both lamb liver and chicken liver.

B-12 INJECTIONS FOR PRNICIOUS ANEMIA** Windrim windrimM@... 1ccs/wk. stablized him. Will help.Is not in the office on the week ends....

Look these over for Liver Recipes and decide:

In BTVC pg. 87 Liver Pate'

CHICKEN LIVER SPAGHETTI

http://www.scdrecipe.com/recipes-chicken/chicken-liver-spaghetti/

OVEN FRIED CHICKEN LIVERS by http://www.pecanbread.com/recipes.html1 egg2 tablespoons water or chicken stock3/4 pound chicken livers, washed, drained and veins removedalmond flour for coatingsalt and pepper to tastedash of cayenne pepperPreheat oven to 350F. Cover a baking sheet with foil and brush with olive oil. Beat egg and water. Dip the livers in the egg mixture. Add spices to almond flour. Dip the livers in the egg mixture and dredge in the seasoned almond flour mixture. Place livers on baking sheets Bake for 30 - 45 minutes or until done.

Saffron Chicken With Honey (Serves 4)http://www.scduk.co.uk/recipes.htm1.5kg/3lb chicken2 oranges1 lemon3 tbsp of clear honey1 onion1 garlic clove 3 tbsp olive oil300ml/1/2 pint of hot chicken stock1/2 tsp turmeric1/2 tsp saffron powder1/2 tsp gingersalt & black pepper100g/4oz stoned black olives (optional)Cut the chicken into 8 pieces and put into a large shallow bowl.Squeeze the juice of one of the oranges and the lemon into a small bowl and stir in the honey.Pour the fruit juice and honey over the chicken pieces and toss to coat all over. Cover the bowl and leave at room temperature for 1 hour, turning the pieces now and again.Peel and finely chop the onion and garlic. Remove the chicken from the marinade and reserve. Heat the oil

in a large pan, add the onion and garlic and fry for 10 minutes over a low heat. Add the chicken and fry for 10 minutes over moderately high heat.Add the chicken stock and 2 tablespoons of the reserved marinade. Add the turmeric, saffron, ginger, salt and pepper. Bring to the boil, reduce the heat to low, cover and simmer for 45 minutes.Peel and segment the other orange, leaving behind all the white pith and membranes. Transfer the chicken to a serving bowl and garnish with the orange and the black olives.

Recipe submitted by Bob Ellis.

Loving Care, Gay CD '94, SCdiet '97, No Meds. '98 in INDY, IN

Support Group: http://www.scdiet.net/ and Moderator

[Guest guest]

Thanks Gay!!

Jodi

SCD 12 months

Crohn's/Colitis

[Guest guest]

> I have never made chopped liver before.

> I am using my grandma's recipe which is totally SCD legal

>

> Will the liver this way still be good for iron purposes?

Probably not as good as raw - but.... <vbg>

>

> Or am I supposed to eat it like pink on the inside? Because I don't

> want to do that yet with my delicate gut balance. Maybe in the

> future.

>

> Do you guys whiz it up in a food processor? Or do you do something

> else?

Food processor is easiest.

>

>

> My mom bought me a food processor and the 3 horse power blendtec

> (vitamix is just way too bulky and I don't have a lot of counter

> space)

>

> I bought both lamb liver and chicken liver this morning. Both are

> pasture raised and grass finished- woohoo!

what does grass finished mean? even at the end of their lives they were

eating grass?

>

>

> Which one is better for iron purposes?

For taste purposes, I'd definitely start with chicken, it's a lot

milder,

so you'll probably enjoy it more. If you have some chicken fat left

over from a chicken, cook the onion in that.

Mara

[Guest guest]

Lamb and chicken livers have about the same amount of iron, 10 vs 9.2

mg in 100 gm; pink doesn't matter in terms of iron. Sauteing in a

cast iron skillet might add to the iron.

You can use something like the wooden chopping bowl and curved

chopping blade that your grandma probably used to make her recipe, if

you want authentic chopped liver that's not too mushy. Yum!

>

> I have never made chopped liver before.

> I am using my grandma's recipe which is totally SCD legal

>

> Will the liver this way still be good for iron purposes?

> Or am I supposed to eat it like pink on the inside? Because I don't

> want to do that yet with my delicate gut balance. Maybe in the future.

>

> Do you guys whiz it up in a food processor? Or do you do something

else?

>

> My mom bought me a food processor and the 3 horse power blendtec

> (vitamix is just way too bulky and I don't have a lot of counter space)

>

> I bought both lamb liver and chicken liver this morning. Both are

> pasture raised and grass finished- woohoo!

>

> Which one is better for iron purposes?

>

> Thanks,

> Jodi

> SCD 12 months

> Crohn's/Colitis

>

[Guest guest]

Hi Mara,

> > I bought both lamb liver and chicken liver this morning. Both are

> > pasture raised and grass finished- woohoo!

>

> what does grass finished mean? even at the end of their lives they were

> eating grass?

A couple of years ago the USDA changed the designation as to what

" Grass Fed " means. We as consumers get a picture of animals roaming

outside grazing grass, eating bugs and worms, from nature by nature-

right? Not exactly. There can be a minuscule of grass and or hay the

farmer gives the animal and that can be labeled " grass fed " .

Just because something is labeled " grass fed " it doesn't necessarily

mean " pasture raised " roaming in and out in freedom etc. Many of

these animals stay in enclosed structures like a barn lets say- those

living conditions are very tricky as well as we can learn from

chickens and hens. So many animals live in inhumane, unsanitary

conditions even with labels such as " cage free " or " organic " . The

living conditions and the feed are totally unregulated. They just

live in a big cage and that can mean " cage free " .

That is why many farmers have changed their signs from " grass fed " to

" pasture raised " to demonstrate their animals actually roam outside

and have freedom and live a healthy life.

To make things more tricky when it comes to feed many animals that are

truly grass fed- get a percentage of grass as the bulk of the diet

including what they graze on the pasture (worms, bugs etc) and the

" finish " which- from what I have asked different farmers (should be

about %10) but many times is a much higher percentage depending on how

reputable the farmer is etc. That last %10 can be hay, corn or even

grain. That is what is referred to as the " finish " . Better farmers

will bring grass to the animal.

HTH,

Jodi

SCD 12 months

Crohn's/Colitis