Guest guest Posted October 4, 2008 Report Share Posted October 4, 2008 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 Quote Link to comment Share on other sites More sharing options...
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