Chicken Livers with Peaches and Sour Cream is a celebration! It’s a meal to celebrate and nourish this physical body that carries me through my days. We only get one body in our time here and it’s up to us to take care. To create habits that will compound favorably over time. I’m loving this summertime meal that has a bright glow and good vibes. Allow wellness!
This physical body – an analogy
A genie appears and offers you the car of your choice, but there’s a catch. It’s the only car you are ever going to own, so it’s got to last for the rest of your life. This is a powerful analogy for the physical body that carries each of us through our days.
I read this in The Snowball: Warren Buffet and the Business of Life. Buffett continues, stating:
You get one mind and one body. And it’s got to last a lifetime. Now, it’s very easy to let them ride for many years. But if you don’t take care of that mind and that body, they’ll be a wreck forty years later, just like the car would be.
It’s what you do right now, today, that determines how your mind and body will operate ten, twenty, and thirty years from now.
This book, The Snowball, is about compounding. Indeed, Buffett makes a strong case for compounding in investing. But also in life.
Pay now or pay later
And it’s true, when it comes to your physical body and mind, you can pay now or pay later.
Every year we spend over $10,000 per person on health care in the US. Yet, we have consistently poor outcomes with respect to life expectancy, suicide rates, chronic conditions, obesity, and avoidable deaths. What gives?
I’m not immune. At age 30, I herniated a disc and had crippling back pain for months. I have fastidiously worked to change the way I use my body, completely freeing myself from repeat episodes. Now I swing kettlebells to build strength. Compounding.
Certainly, before I was introduced to Weston Price almost 10 years ago, I was on the slippery slope to metabolic dysfunction. I, too, relied on enriched flour and fortified breakfast cereal for B vitamins. Dietary advice was provided from the back of the very same box.
Dutifully, I followed said advice and ate a low-fat diet. I limited protein intake because I was outraged by feedlots. Here’s how this reads: inflammation. Cloudy mind, murky gall bladder, turbid body.
Grassfed
Local, pastured, grassfed meats gave me freedom from feedlot beef. I shifted my diet to one that resembled what my grandparents ate (which I’ve mentioned here, and here, and here, and here…). Robust health, passion for life, energy, and optimism. Compounding.
And it’s part of a virtuous cycle. We support the grass farmers, who nourish the earth. They are reversing the trends by adding topsoil, increasing nutrient-density in plant and animal foods, diversifying the soil biome. Compounding.
Just this past week, I had the opportunity to visit Joel Salatin at Polyface Farms. As he puts it,
If you think the price of organic food is expensive, have you priced cancer lately?
Yep, grassfed beef and organic produce may be expensive. Compared to what? Over $10,000 per person per year in health care. Environmental calamity with respect to air quality, water quality, and soil health from ‘inexpensive’ feedlot meat.
And, the chicken livers I bought for dinner at Joel’s farm were less than half the price of boneless, skinless breast. As Joel says, “Folks, this ain’t normal.”
Take 2: some kids didn’t want salad…
But it’s not just the price in dollars – the astronomical health costs being paid. It’s how you feel when you wake up to greet a new day. It’s your quality of life. Pay now or pay later. Either way, it’s compounding in your mind and body.
Chicken Livers with Peaches and Sour Cream
One simple way I care for my mind and body is by eating liver (at least!) once a week. Liver is simply the most nutrient dense food on the planet and has all the good stuff – iron, folate, fat-soluble vitamins, and plenty of minerals – to keep me going. Compounding.
So, while we were down in the South, I picked up a few peaches and some sweet corn. And chicken livers from Polyface Farm. Then, made Chicken Livers with Peaches and Sour Cream for dinner.
Why don’t you join me? Reverse the trends. Choose robust health, energy and optimism today. Know that our actions are compounding and you can allow wellness (and organ meats!) in your life today.
Let me know if you decide to make this dish, and how it’s going for you. xo
Chicken Livers with Peaches and Sour Cream
Ingredients
- 1-2 T lard or other cooking fat
- 1 lb chicken livers
- salt
- 1/4-1/2 cup sour cream
- 1 peach and/or plum, cut into slices, then chopped
- mint, diced for garnish
Instructions
- Trim chicken livers of connective tissue: after gently drying on a towel or paper towel, pick up each liver and look for any white stringy pieces or white lobes. Trim these pieces off with kitchen shears - snip snip. If there are any discolored marks on your liver, trim these off as well. If liver lobes won't lay flat in pan, cut between lobes to separate them. Add cleaned livers to clean bowl. If any trimmed material remains on the shears, disgard by wiping this off onto a corner of your towel. Repeat until all the livers are cleaned and prepped.
- Add 1 tablespoon lard to pan on medium-high heat. When melted, add half of the livers to the pan and season generously with salt. Saute for 4-6 minutes until brown, then flip and saute for another minute or two on the second side until just set in the center. Remove livers to plate to rest. Add second tablespoon lard to pan. Repeat, to cook remaining livers.
- Serve immediately with a dollop of sour cream, peaches and plums. Garnish with mint. Enjoy!
This combination looks really delicious! I’ve never thought of a peaches and cream combination with liver! Thanks for sharing. I love your story and so many of us have traveled this same path and found health freedom through traditional foodways.
Hi Amy, I’m always glad to be sharing! Thank you for being here! Enjoy!