Having low iron levels can bring on a host of symptoms, such as fatigue, dizziness, hair loss and a general overall feeling of blah-ness.
Organ meats are one of the best foods for naturally increasing your iron levels. Although I’m not a fan of eating them in their natural form, I’m a sucker for a good chicken liver dip!!
This dip is great with veggies or spread on crackers or bread. It can also be added to any chicken or turkey meatball for an added iron (and flavor!) boost.
Ingredients:
2 tbsp olive oil
2 large leeks, chopped
4 cloves of garlic, chopped
6 large chicken livers
1 cup red wine
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary
3/4 tsp salt
4 stripes of cooked bacon
1 cup of veggie or bone broth
1 handful fresh parsley
1 tbsp vinegar
1/2 tsp honey
Directions:
Pre-heat oven to 400°F and cook bacon according to package instructions.
Heat olive oil in a large Dutch oven pot on medium heat.
Sauté leeks for five minutes, stirring frequently.
Add garlic and sauté for an additional minute.
Move the leeks and garlic to the side of the pan, add chicken livers to the middle of the pan in a single layer and sauté for five minutes on each side.
Add the red wine, thyme, rosemary and salt. Stir to incorporate all the ingredients together. Lower heat, cover the pot and let simmer for 10 minutes.
Once bacon is done cooking, add bacon and chicken liver mixture to a food processor.
Add parsley, broth, vinegar and honey and process until it is smooth. Enjoy!