This is a rapid-fire soup that you can make in less than 10 minutes and constitutes one of my favorite breakfasts in the morning. It is also my go-to recovery drink after my longest runs and after a lot of experimentation it is my favorite way to consume liver. It is full of collagen-rich broth, immune-supporting glycine and Vitamin A, bone-strengthening and heart-supporting vitamin K2, as well as DNA-synthesizing and homocysteine-controlling Vitamin B12. It is a ridiculously awesome way to start your morning and puts Bulletproof coffees to shame. I feel energized like I’m on fire when I have this, which is why I call it “Rocket Fuel”.
It is suitable for a ketogenic diet, although may not contribute to an intermittent-fasting strategy because there are some carbs and the meal is high in protein.
I usually enjoy it with 2 pastured, soft-boiled eggs, and a bit of gouda cheese (~20g), which adds another 30 mcg of Vitamin K2, which helps me reach 22% of my 180mcg daily target. The cheese gives me a calcium boost. Note that this dish doesn’t have a lot of Vitamin C.
- Vitamin A provides powerful antioxidant properties that will help you recover faster.
- Glycine in the broth detoxifies and is a precursor to the master antioxidant Glutathione. It is also important for would healing and gastric acid secretion, which supports digestion. Read more here and here.
- Vitamin B12 is required for the synthesis of new DNA, the degradation of certain amino acids, the production of energy, the formation of red blood cells and the formation of myelin, the sheath that insulates neurons. [source].
- Rich source of other Vitamin Bs like Riboflavin (an antioxidant that also supports metabolism), Niacin (reduces athersclerosis), and Folate (brain development but also cleans up homocysteine which can damage arteries) .
- Decent source of electrolytes like Magnesium, Potassium, and Phosphorus.
If you aren’t thinking that this is a super food right now, I don’t know what will. And all you need are a hand full of ingredients.
- Homemade Broth 1.5 C
- Ghee (butter) 2 T
- Finely Chopped Ginger 10g (about 1.5cm)
- Celtic Sea Salt
- Organic Frozen Spinach 40g (about 2 handfuls)
- 1 Pastured Chicken Liver (50g) or Grass-Fed Beef Liver
Take all your livers and soak them in water plus 1 table-spoon of apple cider or red wine vinegar. This helps to drain the blood, which I think of as impure, unfiltered, and disgusting. The soaking also cuts into the liver-taste. I usually leave them like this for a day in the fridge. Then I drain off the water, pat them dry with a paper towel, and lay them flat in a gallon-sized zip lock bag, which I stick in the freezer where they will be ready for use.
- Pour the broth into a small pot and bring to a boil. Meanwhile, peel and cut up the ginger and throw it into the pot.
- When the broth is simmering, add all remaining ingredients except liver.
- Cut the frozen liver up into small chunks, which will make it much easier for the blender to process. Sinewy bits can tough to slice up even in a very powerful blender like a Vitamix.
- When the frozen spinach has thawed in the broth and the whole pot is simmering, pour it into a blender.
- Add the cut-up livers into the blender and slowly increase the speed to high and run it for about 10 seconds.
- Sip and keep thinking of all the health benefits!