Liver's good for you. If you're reading this, I probably don't have to tell you that. It's loaded with lots of vitamin D, calcium, and folate just to name a few. Liver is important to eat if you are not able to eat eggs (allergy/sensitivity, etc.), since eggs have a lot of the same nutrients that liver does. And liver is good for, well your liver, which happens to be your major detox organ.
Since following a low fodmap diet, I haven't gotten my fair share of liver. Because you know what really hides the taste of liver? Onions, garlic, oh and more onions and garlic, which is certainly not low fodmap. I tried to take frozen raw liver pills, but since I can still taste the liver as it slides down my throat, this hasn't allowed me to happily adopt this habit.
It's easier for me to find grass fed beef liver (versus pasture-raised chicken liver), so I've been googling liver pâté recipes like crazy, trying desperately to find a low/no fodmap beef one, and then I came across this Blueberry Balsamic Beef Liver Pâté . Thank goodness. My nutritionist doesn't want me having balsamic vinegar, so I subbed apple cider vinegar instead. I can imagine that it would be much better with the balsamic, but I gave it a whirl. While making it, I was a little worried. The color, the smell, but at the end of the day it was more than just palatable, it was pretty good! The blueberry jam on top helps to lighten the strong liver taste that many of us aren't fans of. I have to say that this recipe took me awhile in the kitchen, but in the end I'm pretty happy with it.
The other problem I've had with liver pâté is the storage. You don't need that much liver to get its benefits, so I always freeze them in individual (or 2-3) serving sizes. I had at one point used these cute little mason jars, but they took up way too much room in my small freezer. (I also started using the jars for homemade lotions and potions, so I needed to come up with something else.)
And that's when I realized, I could utilize my silicon muffin cups, providing me with the perfect serving sizes of liver.
Here's how to make Liver Cupcakes:
1. Follow any recipe for Liver pâté. The one suggested above is an option (especially for low fodmap beef liver.) Mickey Trescott has a popular one, but any pâté you like will do.
2. Scoop into silicon muffin cups.
3. Freeze.
4. To enjoy a cupcake, take out of the freezer the night before and defrost in your fridge.
If you're new to liver, please start with chicken liver. You'll thank me. Grazed and Enthused has a fun way to do liver, by breading it and creating little nuggets. I ate them like a greedy kid on halloween (there is garlic in them, so they are not low fodmap!)
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