Lately, I’ve been realizing more and more that I need to focus on eating more nutrient dense food. That term gets thrown around a lot in the Paleo/Real Food Community for a reason; nutrient dense foods are amazingly good for you. I started making broth again, making sure I was getting in my cod liver oil/butter oil and eating liver a couple times a week. This is such a simple recipe but man, it is so good that when I make a batch, I cannot stop eating it. It makes me feel like running when I know I should walk, and it is just packed with a ton of goodness for your body. There is a pound of bacon in this recipe – yes, a pound and it helps a lot with the flavor. If you’re new to organ meats, then reduce the amount of liver in order to build up your tolerance. Your body will thank you for it!
- In a large skillet over medium-low heat add the coconut oil and diced bacon and cook for about 8 minutes until most of the bacon is translucent.
- Add the chicken livers and cook until they are all completely medium brown in color, about 8 to 10 minutes.
- Add in the dried thyme and garlic powder.
- Place this in a food processor.
- Separate the solid coconut cream from the milk and place the coconut cream in the food processor. Set aside the milk.
- Pulse in your food processor until completely smooth.
- Store in a airtight glass jar. Will keep 2 weeks. You can also freeze this is small jars and defrost as needed.
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