As I Live(r) and Breathe.

An underlined hyperlink denotes an affiliate link. To see what that means, click here.

If you click through an affiliate link and eventually make a purchase having been referred from my site, I may be compensated (whether monetarily or via store credit). This helps me maintain this blog! Purchasing through these links passes NO costs along to you whatsoever. Here's the official legal lingo:

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

I never recommend products I don't truly use and love. For more information, click here.

Eat the Yolks is an Amazon Best-Seller! It's brutally honest AND hilarious - click here!

*Sorry for any duplicate alerts for this post. I had a few minor snafus with the publishing.

For the last few weeks I’ve been in a staring contest with this:


Will she or won't she?

Here’s what I know: Grass-fed organ meats are incredibly nutritious. Like, ridiculously. Attending the Weston A. Price conference last month pushed me closer to the liver-eating edge, as did this incredible liver overview. This post by Crystal Di Domizio discusses liver in the context of fertility, which is extremely applicable today as more and more couples turn to fertility drugs. Liver is incredibly high in folate, B vitamins, and trace elements. It’s a great source of Vitamin A, which is critical for immune function and eyesight and, despite what the vegans may think, it’s best obtained from animal products like eggs, butter and…liver.

So I’ve been psyching myself up for this for awhile. I finally bought some grass-fed beef liver from Cherry Grove Farm, and the good folks at Birchwood Farm recommended I use a cheese grater and simply grate some frozen liver into a meat dish…Easing myself into it. I’ve never in my life eaten liver – unless my parents at some point pulled a Ramona Quimby and tried to pass it off as some other, more standard dish.


Ahhh, childhood. Simpler times.

So I set to making meatballs last night. (It’s pathetic – I made myself TWO MEATBALLS. TWO. I hate cooking for one. It was a pathetic little dish, really. Military, can I please have my husband back?)

I grated about a Tablespoon of frozen liver into the ground beef, added liberal seasoning, onion and garlic, and baked. I added some homemade tomato sauce and sauteed green peppers to buy myself some time. I talked it all out with my dog, who looked at me with great concern.


I arranged everything nicely on the plate, played with my camera settings, switched out the wooly mammoth bone from my ponytail for something more modest (a petite wing bone from a pterodactyl, much more appropriate for a nice dinner). Then I explained to the dog that it’s very important, if you’re able to spell the word “pterodactyl” spontaneously with no help from Google, to find a way to show that off.

And then…I ate my dinner.


I could only pray that this wasn't my last meal.

It wasn’t bad, really. Probably no surprise considering I added just a Tbs. of grated liver. I convinced myself I could taste it, but who knows? I have to admit, I didn’t feel so good after – perhaps it was psychological, or maybe it was because I’d worked myself into a frenzy beforehand.

I still have an entire liver to finish. Any suggestions?

skin ads 250x208 F2 Affiliates

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

This helps support my ability to keep on bloggin'! I affiliate ONLY with companies, products, services and activities I believe in.


  1. my man loves liver & onions. Theres a recipes in Nourishing Traditions but basically: marinate in lemon juice, saute in butter, top with sauted onions. Have not tried it, but may this weekend. Also, have chopped up chicken livers in a chicken soup. Didn’t like it, but I’m sure it could be improved upon!

  2. Thanks for linking to my blog! Glad you had a good first experience with liver. It’s new to me as well but I’ve been successfully eating it once a week since I wrote that blog post!

    My trick? I put it in the food processor and then mix it with ground beef or ground lamb. Usually 1lb ground meat to 1/2lb pureed liver. Sounds gross but I can’t taste it AT ALL as long as the recipe has some kind of sauce. We’ve made a chili, rice bake, pasta sauce etc. all with great success.

    I had a mental challenge around eating liver. Made me want to gag just knowing it was in the food but one time my husband hid it in a recipe without me knowing and I was none the wiser. So I realized my grossed out feeling was just in my head.

    Another blogger will puree the liver and then freeze it in ice cube trays so she can just add a little bit of liver to different recipes. That’s a good idea too!

  3. My best suggestion is to pat yourself on the back for the bold adventure, and let the dog take care of what’s left.

  4. I only came across this article today. It made me laugh out loud and I just had to let you know how much I enjoyed reading this. It reminds me of my own experience only a few months ago, psyching myself into swallowing a few pieces of pill sized frozen raw liver, wondering if I will survive the ordeal. Well, I survived, and thrived, and I can’t imagine going a day without it !

  5. I have a question? How often should one eat organ meats —daily-weekly-bi weekly etc?????
    Also of what organ meat should one eat daily-weekly-biweekly liver heart kidney sweetbreads etc.??????
    Also what if one cannot tolerate dairy should one eat even more organ meat?

  6. Pertaining to my above comment please email me.


  1. [...] diet can be deficient in many of the nutrients provided by these foods. How many of us eat liver? Fermented and cultured foods? How many of us are getting sufficient pre-formed Vitamin A or [...]

  2. [...] post, I’m working on eating nose-to-tail. My offal (not awful) point-of-entry was pastured cow’s liver. This was nearly a year ago, and at that point I balked at adding a Tablespoon of grated liver to 2 [...]

  3. [...] it’s not the prospect of a pastured-beef-liver-filled-grass-fed-meatball that gets me out of bed in the [...]

Speak Your Mind