Step 1: Make the Purchase

Step 2: Prep It

  • Marinate the liver in a sea salt over night (spread it over the top and mix with your hands)

Step 3: Make the Recipe

  1. In a skillet, add onions and garlic and cook for 5 minutes or so. I love my onions overcooked so I cook longer
  2. In a bowl, mix the cumin, salt, turmeric, paprika, cinnamon, cayenne, clove, ginger, and cardamom and combine well.
  3. Add spice mix to the skillet to join with onions and garlic and cook for another 2 minutes.
  4. Remove the onion mix and set aside in a bowl
  5. Add liver to skillet and cook on both sides for 2-3 minutes each.
  6. Combine bowl of onions and garlic with liver and mix together
  7. Stir in lemon juice
  8. Enjoy!

Mo’ Recipes: Here Ya Go


Grass-Fed Meat contains more antioxidants, omega-3’s, CLA, TVA, trace minerals, vitamins than any other food, including conventional meat. Grass-fed animals grow at their normal pace, live low stress lives, no antibiotics or hormones, eat a natural diet – not soy, corn, other grains.

  • There is a healthier proportion of Omega 6 to Omega 3 in grass-fed meat. It appears that omega 6 content is similar despite how the animal was raised but Omega 3 content is higher in grass-fed animals. Omega-3 fatty acids are an essential component of nerve tissue. They modify how the body responds to stress and control numerous other metabolic processes.
  • Beef is one of the best dietary sources of CLA, and grass-fed beef contains an average of 2 to 3 times more CLA than grain-fed beef. This is because grain-based diets reduce the pH of the digestive system in ruminant animals, which inhibits the growth of the bacterium that produces CLA. CLA is a type of naturally occurring trans-fatty acid that improves brain function, causes weight loss, and reduces your risk of cancer.
  • *Trans-vaccenic acid is metabolized into conjugated linoleic acid and performs similar functions. It can speed fat loss, fight cancer, and improve brain function. It is technically a naturally occurring “trans-fat” but it does not cause the same negative health problems that margarine or hydrogenated fats do.
  • Grass-fed meat has higher levels of carotenoids, making the fat appear yellow. Grain-fed beef does not contain appreciable levels of carotenoids, for the simple reason that grains don’t contain them. However, cows that eat carotenoid-rich grass and forage incorporate significant amounts of these compounds into their tissues. Generally, the more carotenoids in a substance, the more nutrients it contains. Yellow fat, like grass-fed butter, is a sign of high nutrient density.  One of the things you’ll notice when cooking grass-fed meat is the yellowish color of the fat. More carotenoids = more antioxidants+nutrients…and more flavor.
  • Grass-fed beef consistently contains a higher proportion of stearic acid, which even the mainstream scientific community acknowledges does not raise blood cholesterol levels. This higher proportion of stearic acid means that grass-fed beef also contains lower proportions of palmitic and myristic acid, which are more likely to raise cholesterol.
  • Grain feeding gives cattle acid reflux. This high acid environment selects for varieties of E. coli that are acid resistant. This means that E. coli are not killed if we eat contaminated food.


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  • Eating Evolved Chocolate: Click here
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