THE KING OF ALL BRICK FOOD
Photo: Cricketpaw
When I worked in the gym’s years ago as a fitness professional, I had a good buddy with whom I’d often talk nutrition. We referred to good clean organic nutrition as “brick food,” and poor quality processed food as “rat.”
In my exploration of nutrition, I have found that a brick food dietary protocol will 100% make you smarter. This would suggest that a rat diet will make you dumber, which is also true.
This article will focus on the King of All Brick Food – LIVER!
In her book, Deep Nutrition, Catherine Shanahan lists organ meats as one of the four pillars of ancestral cuisine. Also listed are meat cooked on the bone, fresh plant and animal products, and fermented foods.
It’s very unfortunate that nowadays most people in modern society have become cowards who regard organ meats as “gross.” This certainly has not always been the case throughout human history.
S.C. Gwynne, in Empire of The Summer Moon, a fascinating portrayal of the Comanche Indians on the early American frontier, writes:
“Children would run up to a freshly killed animal, begging for its liver and gall bladder. They would then squirt the salty bile from the gallbladder onto the liver and eat it on the spot, warm and dripping with blood.”
Fuck yeah.
There was a time not so long ago when only the most respected warriors in the tribe had the privilege of eating the organs of a slain animal – especially the liver. This privilege also plays out in the animal kingdom within the hierarchies of pack hunters like wolves and lions.
Nature knows where the real nutrients are stored. But, because our culture aggressively erases our innate bodily connection to nature, nowadays we turn our nose at liver and reach for a fucking pop tart. How far we’ve fallen…
When I buy a couple pounds of liver at Whole Foods, soccer moms ask me if I feed it to my dogs. I don’t even have dogs, god damnit! But I got a wolf living inside of me, and that wolf loves liver.
Liver is one of the most nutritionally dense foods on planet earth. It’s a complete powerhouse of vitality, the most concentrated source of vitamin A found in nature. One small serving contains your daily requirements of crucial nutrients like folate, iron, vitamin B, zinc, essential amino acids, and choline.
Eating liver boosts immune function, facilitates clear skin, gut health, clarity, bone density, and healthy hair.
Your grandfather ate liver, regularly. Then he bayonetted Nazi’s and had fourteen kids.
Organ meats, like liver, can be intimidating to prepare for novices in the kitchen. And, there is a misconception that they are impossible to make palatable.
Fear not!
I personally make the best liver pâté known to man. This has been verified as an eternal truth by the Immortal Council of the Liver Kings (which consists of me and three buddies.)
Below I share my recipe so that you too can enjoy the King of All Brick Food.
BE WARNED - This recipe will give you superpowers and transform you into an absolute hero. You’ll quadruple your income. Women will flock to you like the Backstreet Boys in the 90’s and you will get rock hard boners at will. Your mental clarity and intelligence will skyrocket. Your enemies will cower before you.
Use the powers of liver only for the highest good, or I will hunt you down.. and eat your liver!
INGREDIENTS
½ lb diced organic chicken livers (rinsed and trimmed of white membranous substance)
1 large diced yellow onion
5 tbsp grass fed butter
1 tbsp organic ghee
2 tbsp organic olive oil
1 tbsp grass fed beef tallow or pork fat or duck fat (optional but amazing)
3 tbsp organic Dijon mustard
1 tsp apple cider vinegar
High quality organic salt
Bring skillet to high heat and add:
3 tbsp butter
Salted diced onion and sauté until caramelized
2 tbsp butter
Diced liver, pinch of salt
Stir occasionally, until cooked (about 5 minutes).
In food processor, combine:
1 tbsp ghee
2 tbsp olive oil
1 tbsp beef tallow
3 tbsp Dijon mustard
1 tsp. ACV
Pinch of salt
Cooked onion/liver from skillet
Process until a soupy consistency is reached.
Remove pâté from food processor and place it in a glass container.
Transfer pâté to the refrigerator and let it sit for at least 6 hours, the longer the better. The cold temp will allow the fats to coagulate into a smooth consistency
Pâté will keep in the refrigerator for up to 10 days, as the high salt and fat content acts as a preservative.
Enjoy on its own or add a tablespoon or two to your meals. You’ll find a small amount very satiating and energizing. If you slab some pâté on a slice of sprouted organic sourdough bread, you’ll think you’ve died and gone to heaven.
PS.
Whole natural foods always pack the greatest punch of vitality. All supplements pale in comparison to actual food. But, two liver supplements on the market are useful to keep this nutrient powerhouse as a steady part of your dietary protocol are: