Liver fry and coconut vegetables
Benefits of liver are many, as it is higher in nutrients than a lot of other foods, as you can see here. We were lucky to have a healthy liver from our own cow, and I decided to cook some liver for lunch yesterday. This is a high nutrient and energy food, and if you are not used to a lot of meat, it is probably better to not have too much to start with!
Ingredients:
– cow liver
– onions or green spring onions (low fodmap)
– salt
For vegetables:
– root vegetables such as carrot, arrowroot, taro or (sweet) potato
– green beans
– brocolli
– coconut cream
Cut the liver in small pieces. Cut the onion in half rings (or the greens spring onion in pieces). Fry the onion in some coconut oil or a little water until soft. When the onion is soft, add the liver and cook while stirring regularly. I cooked the liver in the small (top) pot of the ecopot, but it can be cooked in a frying pan. Add salt to taste.
In a pot put the chopped vegetables, some coconut cream and salt to taste. Bring to a boil and put into ecopot, or simmer for around 20 minutes until vegies are soft. Once liver is browned, lower heat and put a lid on (if not cooking with an ecopot) and keep on low heat until vegetables are ready.
Serve with a nice fresh garden salad and some dressing. Enjoy your nutrient dense meal!
©2014 Zaia at wholefoodcookery.com – liver fry and coconut vegetables.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).
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[…] served this dish with some leftover coconut vegetables (see liver fry and coconut vegetables). I just added some more vegetables to the leftovers and a little water and some salt, and brought […]