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Stress-Relieving Liver & Onions with Herb Butter & Cauliflower Mash

Gluten-Free

Liver and onions have never looked so good! And the added bonus? This recipe is proven to help relieve stress!

Prep time: 15 min + 2 hours restCook time: 35 minServings: 2

Ingredients:

For Herb Butter

  • ½ stick of grass-fed unsalted butter, softened
  • 1 clove garlic, minced
  • 2 ½  teaspoons fresh Italian parsley, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced *optional
  • Pinch Himalayan salt *optional

For the Meat & Vegetables

  • 2 3-ounce grass-fed beef liver steaks (high in b vitamins, which support a healthy stress response and mood)
  • 1 cup  lemon juice 
  • 1 tablespoon avocado oil  
  • 1 cup pearl onions
  • 1 cup mushrooms, sliced (high in b vitamins)
  • Himalayan salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chives, sliced, for garnish 

For Cauliflower Mash

  • 1 small head of cauliflower, cut into florets 
  • ½ cup raw cashews (nuts are rich in B vitamins and magnesium, which play a critical role in your body’s stress response and management)
  • 5 cups water *We like to replace water for vegetable broth for more flavor!
  • 1 teaspoon garlic powder
  • Himalayan salt, to taste
  • Fresh cracked pepper, to taste

Special Equipment/Instruction:

  • Food processor or blender
  • Parchment paper

Preparation:

  1. First, prepare the herb butter: In a bowl, gently fold the garlic, parsley, rosemary, thyme, and salt into the softened butter. Once well-combined, transfer onto a small sheet of parchment paper. Roll the butter up in the parchment, creating a cylinder about 1 inch in diameter. Twist the ends of the parchment to secure and transfer to the refrigerator. Let sit for at least 1-2 hours to allow the flavors to meld. (This recipe will use only a small amount of the herb butter, so you will have extra to use throughout the week.) 
  2. Next, pat the liver steaks dry with a paper towel and place in a bowl or shallow baking dish. Pour the lemon juice over the liver, cover and transfer to the refrigerator. Let sit for 1-2 hours or until ready to cook. (This step will help remove the metallic taste that liver can often have, as well as help tenderize and flavor the meat).
  3. To prepare the cauliflower mash: Fill a medium pot with water or vegetable broth and cauliflower florets. Bring to a boil and boil for 10-12 minutes, or until the cauliflower is easily mashable with the back of a fork, but not mushy. 
  4. While the cauliflower is boiling, add the raw cashews to the bowl of a food processor or high-speed blender. Blend for 2-3 minutes, until a smooth paste forms, scraping down the sides as necessary. 
  5. Drain the cauliflower well and transfer to the food processor with the cashew paste. Add the garlic powder, salt, and pepper,  and blend until well combined and smooth. Keep warm until ready to serve. 
  6. Finally, prepare the meat and vegetables: To a medium skillet over medium heat, heat the oil until shimmering. Add the mushrooms and pearl onions, season with salt, and cook for 10-12 minutes, stirring occasionally, until heated through and a little caramelization begins to occur on the onions. 
  7. While the mushrooms and onions are cooking, drain the lemon juice from the liver steaks and discard juice. Salt and pepper both sides of the liver to taste, then melt 1 tablespoon of the prepared herb butter in a skillet over medium high heat. Gently lay the liver steaks into the prepared skillet and cook for about 3 minutes on each side, until browned and heated through, or until it reaches your desired doneness. Transfer to a cutting board and let rest while you plate the cauliflower mash, mushrooms and onions. Cut the liver into thin slices, and serve topped with a slice of garlic herb butter. 
  8. Garnish everything with chives and enjoy! 

Nutrition Info (without butter): 

1 serving 

Calories: 500

Carbohydrates: 16.7 g  

Protein: 26 g

Fat: 19 g 

Sat fat: 3 g 

Sugar: 0 g 

Added sugar: 0 g

Fiber: 6 g