The other day I got censored for posting a picture of a raw beef liver I was preparing. It said the picture could be considered graphic or offensive.
As a kid I used to run the liver wrapped in brown butcher paper up to my grandmother from our butcher shop on our family farm. She soaked it right away in milk from our cows and then fried it with onions. Just like her mother had done and her mother before that. I didn’t like liver as a child but even then I knew it was something special. Something to be cooked right away and treated with reverence.
The older I get the more beautiful whole food is to me . A tomato warm from our garden,
the shiny, dense, perfectly formed liver of a steer raised on our pasture,
the beautiful yellow skin of a perfectly cured onion,
the miracle that is an egg.
During the winter I take one of these raw liver pills daily (after curing them in the freezer for two weeks to eliminate any chance of parasites) and I slurp it down with my morning tea. It’s medicine and full of vitamins and minerals, which helps ward off the anemia which has been plaguing me as a woman of a “certain age “.
Ingredients: 100% beef liver.
What a gift we’ve been given by creation. For every problem we have been given, there is a cure in plants and food.
I know not everyone looks at food this way. Heck, some “foods” today we couldn’t even dissect the ingredients in them down to a whole food. Most are just chemicals grown in a lab.
As Barbara Kingsolver writes “~humans have eaten some 80,000 plant species in our history. After recent precipitous changes, three quarters of all human food now comes from just eight species” . and it’s quickly being narrowed down to just three : GMO corn, soy, and canola.
Ironically, I find that a little offensive.
Love Jenn xx