Organ meats are packed with nutrients and better for the environment.
Yoga and fitness instructor Derek Beres gave up his vegan diet for onethat includes organ meats and shellfish. He found that it drastically changed his mental and physical well-being for the better. "For all the talk of health in America, we strangely eat few organs, the most nutrient-dense part of an animal," says Beres. Not only are they a sustainable choice, but they also have higher amounts of essential fatty acids such as EPA and DHA. Here, Beres shares a recipe for preparing chicken liver, courtesy of his wife Callan Beres.
1⁄2 pound chicken liver
1 tablespoon olive oil
1 teaspoon lemon juice
1 1/2 teaspoon salt
2 tablespoons fresh garlic, chopped
1. Rinse the livers and pat dry with a paper towel. Place in a bowl with a clean paper towel above and below, and allow to warm to room temperature for 10-15 minutes.
2. Heat a dry pan to a medium temperature.
3. Place the livers on the pan and allow them to sear for a minute before turning over. Repeat this process until you reach a total of 3-4 minutes of cooking time.
4. Quickly add the oil, lemon juice, and salt to taste. Stir while the pan is still over medium heat.
5. Remove from the stove and place in a serving bowl. Sprinkle with chopped garlic.
Note: Like most meats, the liver will soften if you allow it to rest. If you have the time, cover the bowl with foil for 1-2 minutes, then serve.