Liver With Cheesy Yeast
| Servings |
| 32servings |
|
|
Ingredients
- 1lbs beef liver
- 0.5cups Nutritional Yeast
Seasoning
- 0.5tbsp salt
- 0.5tbsp black pepper
- 0.25 tbsp cumin
- 0.5tbsp garlic powder
- 0.5tbsp onion powder
- 0.5tbsp italian seasoning
Instructions
- Use a food processor to grind the liver into a paste.
- Cook the liver in a skillet with the nutritional yeast and seasoning until thoroughly browned.
- Partition into small containers to freeze.
Recipe Notes
- Nutritional yeast combos with liver very well to cover each other’s nutritional bases. This dish is a true super food.
- Nutritional yeast has a delicious cheesy texture. If palatable, using more nutritional yeast is better for nutrition.
- Liver does not taste good by itself. To increase palatability, consider adding melted shredded cheese.
- You can use any liver, but beef liver generally has the best micronutrients.
- If available, grass fed and pasture raised animals will always have better micronutrients than confined counterparts.
- Liver is so amazingly dense with micronutrients that you should not consume large amounts of it per week due to vitamin A and copper toxicity. E.g., don’t consume a stupid amount like 2 lbs of beef liver per week for years and years. I personally just eat on average a spoonful of liver a day (about 0.5 oz a day).
- For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking.
