Tag Archives: liver

The First Indication My Adrenals Are Functioning Better

I've been using the cremes for a week. There is a “day” creme and a “PM” creme. The day creme is to be used upon waking and at 6pm. The PM creme is to be used when going to bed. I've not been sure if I've felt any different. I'm not even sure how long it takes until I start feeling any effects.

I've been feeling really stressed out about my husband. He's been scheduling a lot of work and keeps getting backed up until he will stay up all night long and the next day with only a couple hours of sleep. When he does this it really, really stresses me out because I know how vitally important sleep is, and I don't want him to end up blowing out his adrenals by doing this. I would be less concerned if it happened once a month but it's happening more often than that. Last night was one of those nights. For once he was home, building a platform that he needed for a job today. I went to bed around 9:30pm and I woke at 1:30. For the past few months, when I wake up in the middle of the night and he's not home I feel panicked. It's like the fight or flight response kicks in and I feel like my stress level just shot up super high. I lie there and my imagination runs wild with no so far fetched scenarios… like maybe he fell asleep and drove off the road and was in an accident and is just lying on the side of the highway.

But when I realized when I woke up this morning, I didn't feel my stress level shoot up. I tried to go back to sleep, but then I wondered how it was going with the platform he was building so I went outside. I stayed out and helped him for a while, threading on some bolts and washers while he drilled holes. Thank goodness we live out in the middle of nowhere far enough away from other people!

Then one of our dogs came up with foam all over her muzzle. My husband looked at her and asked what was wrong with her. I told him she probably got hold of a Sonoran Desert Toad. I heard them the other night when we had the really bad sandstorm. Our power was out for 5 hours and it rained so it was cooled down enough that I had my bedroom window open and we could hear the toads singing.

But then my husband said he hoped she didn't have rabies.

That worried me a little bit, but I really didn't think so.

She started acting weird, like she was going blind, running into things. I know really the only thing you can do is rinse their mouth repeatedly with fresh water, but I think I've also heard you can get rabies just by getting the saliva of an infected animal on you. I think you do need to have an open wound to be infected… like the animal has to bite you… so I decided that I needed to get her mouth rinsed out.

Now… a week ago I feel certain that my stress level would have shot to the sky… but I felt totally calm. Almost removed from the situation. Tess was compliant and readily allowed me to rinse her mouth with a squirt bottle. I rinsed her mouth about four times with 16 ounces of water each time. Finally she laid down and relaxed and stop breathing so hard and fast. She was so still I thought she'd died, but she was only asleep.

I finally went back in the house and got back into bed at 4am. I slept very peacefully until close to 10am.

I think that is the other thing that's happening, I think I'm sleeping better. Even though I have always felt like I sleep well, I feel I've been sleeping even more peacefully in the last few days.

I still don't have much energy.

I really want more energy.

I have also noticed that I'm not panicking about other things so much. I always have so much that needs to be done, and not enough time to do it, but I freak out with stress over what needs to be done, and then I don't get it done because I'm so panicked.

Could this all be due to my adrenals being fatigued?

Sometimes I wonder, how will I get anything done if I'm not insane with worry and anxiety over them? Will eventually I be able to complete tasks that need to be done, because they need to be done?

Something else I have noticed… time seems to have slowed down. The days seems to be longer. I don't notice missing whole hours. For example, it's 5pm but I would have thought it was 7pm already.

Anyway. That's what I've noticed so far. By the way, Tess is fine today. I don't know why she bothered that toad, she is one of our older dogs, she should know better. At any rate, I thought to myself it was a good thing I was up in the middle of the night!

Here are the ingredients contained in the cremes:

Day Formula: Pregnenolone, L-Lysine, Vitamin B5, Boricin, L-Glutathione Reduced, Pyritinol, Wild Yam (Progesterone), Proprietary Herb Extracts, Vitamin B12, Licorice Root Extract, Benfotiamine, L-Cysteine, Vitamin B6 P5P, DIM, Colostrum, DHEA, L-Tyrosine, Alpha Lipoic Acid, L-Ornithine, Maca Extract, Colloidal Silver,  Niacin B3, Aloe Vera Extract, Muira Puama

PM Formula: 5-Hydroxytyptophan, Phosphatidylserine, Alpha Lipoic Acid, Avena Sativa Extract

I have to admit I have not done the research on all these ingredients, although it would probably be a good idea to know what purpose each is serving. At this point I'm strictly going on blind faith, hoping that I'm not doing my body a disservice.

Also, I was able to get four pounds of grass fed liver yesterday, as well as a small package of ox tails, half of a heart and *ahem* I also took the testicles. Everything is still frozen at the moment. I need to get dinner going. I am hungry. I have note eaten well today.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chicken Liver Paté

Spicy Chicken Liver Pate

Chicken Liver Paté

I bought one pound of chicken livers last week. Unfortunately, I never developed a taste for liver, instead I have had an intense hatred for it all my life. My husband and I both vowed we'd NEVER have it in our home.

Well, that was before GAPS. I have given up on getting him to try it, and focus my attention on making it in ways that I find it tolerable.

Here is my latest attempt:

Heat the fat in a cast iron skillet to medium heat. Add the onion and saute for 3 minutes. Add the garlic and saute for 2 minutes, stirring frequently. Rinse the chicken livers, drain and dump into the skillet. Don't bother to cut them, remove any fat or anything. Just dump them in whole. Half the battle for me with liver is dealing with the way it looks and feels during preparation…

Cook the livers for about five minutes, then add the spices.

Cook until the livers look done, chop them up and mash them a little bit so all the pieces get done. I hear some people say they are better when still pink inside, I can't tell you that for sure since I am not the best judge of liver. :-p

Put all contents into a food processor and whir until smooth.

Cool and eat within about five days. Freeze any excess to thaw and eat later.

This is actually not too bad. I think it might be better on crackers (I have some almond flour [affiliate link] recipes for crackers but running out of almond flour), but I found a good substitute (amazingly) is slices of apple.

It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

Let me know if you try this recipe, and how you liked it.

This recipe has been included in Divine Health's Offal & Odd Bits Challenge recipe link up.

Recipe: Spicy Chicken Liver Pate
Author: 
Recipe type: Condiment
 
Ingredients
  • 1 pound chicken livers
  • 2 tablespoons fat (coconut oil, ghee, butter, etc.)
  • ½ chopped onion (or more if desired)
  • 8 cloves fresh garlic, chopped
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon mild red chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
Instructions
  1. Heat the fat in a cast iron skillet to medium heat.
  2. Add the onion and saute for 3 minutes.
  3. Add the garlic and saute for 2 minutes, stirring frequently.
  4. Rinse the chicken livers, drain and dump into the skillet.
  5. Don't bother to cut them, remove any fat or anything. Just dump them in whole.
  6. Cook the livers for about five minutes, then add the spices.
  7. Cook until the livers look done, chop them up and mash them a little bit so all the pieces get done. If they are a little pink inside that is okay.
  8. Put all contents into a food processor and whir until smooth.
  9. Cool and eat within about five days. Freeze any excess to thaw and eat later.
  10. It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.
Notes
It does still have a liver taste to it, but it is not as strong and the spiciness helps. It is pretty hot, so be careful if you find mild taco sauce burns your tongue. The Scoville units on this will be much much much higher.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Liver Lover Recipe by Kate

A list member posted this liver recipe and she graciously gave me permission to post her recipe here:

Liver Lover Recipe by Kate

Cut up livers into uniform pieces and discard greenish bits. Place in a sieve and mix gently with lemon juice, salt and pepper, finely chopped garlic and finely chopped herbs (thyme, sage, rosemary, whatever you like). Marinate in the fridge for up to 12 hours.

Saute a couple of large onions [affiliate link] in whatever you use (ghee, lard, chicken fat) and when soft and sweet, add livers. Saute until no longer pink. Add tomato passata and/or red wine and/or broth (delicious with all three) and simmer gently until the sauce is reduced. This should still leave the livers pink inside – especially if you cut the pieces biggish. I always add lots of crushed raw garlic at the end. If there's any left over, blend with lots of butter for a great pate.

Thank you, Kate!

I have tried two variations of Kate's recipe. First you should know I am pretty bad at following recipes! But Kate's recipe actually sounded good when I read it, and tempted me to try eating liver once again.

The very first time I tried Kate's recipe, I not only soaked* the liver in lemon juice overnight, but I dumped the liver, marinade and all in with the onions. What a pungent experience that was! I ended up blending the liver and onions, adding butter and then eating a tablespoon or so for the next few days. The taste of it kind of grew on me… and before I knew it I was ready to try cooking another piece of liver.

The next time I tried it, I soaked* a piece of liver (about one-quarter cup total) overnight in lemon juice with pressed garlic. The next morning I sauteed one large onion in butter until soft and sweet. I drained the liver, then trimmed off all the skin from the liver, and I cut the liver into 1/2 cubes (which later after it was cooked I ended up cutting each piece into smaller pea-sized pieces).

All in all, it wasn't too bad at all! I did have to have a teaspoon of sauteed onion for every pea-sized piece of liver.

But I do have another piece of liver in the freezer now, this one is more like 1/2 cup! I am planning to make it this coming weekend, and I am going to try to follow Kate's recipe more closely and see if I like liver any better.

I am a dedicated liver hater, and trying to mend my erroneous ways. 🙂

*Note that Kate's recipe does not call for soaking the liver in the marinade.

 

Liver Lover Recipe by Kate
Author: 
Recipe type: Main dish, Liver
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb. liver, cut into bite-size pieces
  • 2-4 tbsp lemon juice
  • 1.2 tsp salt
  • ½ tsp pepper
  • 3 cloves [affiliate link] garlic, chopped finely
  • Herbs of choice, 1 tsp.
  • 2-3 large onions
  • 2-3 tbsp butter, ghee, lard, chicken fat
  • 1-2 cups tomato passata, red wine, or beef broth.
Instructions
  1. Cut up livers into uniform pieces and discard greenish bits.
  2. Place in a sieve and mix gently with lemon juice, salt and pepper, finely chopped garlic and finely chopped herbs (thyme, sage, rosemary, whatever you like).
  3. Marinate in the fridge for up to 12 hours.
  4. Saute a couple of large onions in whatever you use (ghee, lard, chicken fat) and when soft and sweet, add livers.
  5. Saute until no longer pink.
  6. Add tomato passata and/or red wine and/or broth (delicious with all three) and simmer gently until the sauce is reduced.
  7. This should still leave the livers pink inside - especially if you cut the pieces biggish. I always add lots of crushed raw garlic at the end.
  8. If there's any left over, blend with lots of butter for a great pate.

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Day 36

What a relief. I was worried about my boss and what was going to happen when I go to work at her house. On Thursday she said I needed to come to her house on Monday (I sometimes work from home on Mondays instead of going to her house), so I wondered what we were going to do. She loves to cook and for several weeks I went to her house (when we first started working at her house on Mondays several months ago) and every Monday she made a new and special breakfast. And lunch! And she knows me to be a “good eater” cleaning my plate, whatever she puts on it.

Anyway, today around noon she calls and asks, “What am I going to feed you tomorrow!?” I just knew she would call me. I am really glad she did.

Actually last week I'd asked her if she would be interested in reading the GAPS Guide, and she said she would like to see what I'm doing. But then as you know, when you start reading the book, it can be confusing as to what a person is eating. Are they doing intro? Full GAPS? Modified full GAPS? So I'm really happy that she called me.

I told her the omelet she makes with the “ton” of veggies in it would be perfect and she said she would leave out the cheese that she usually puts in it. I told her I am trying to avoid margarine and she doesn't have any butter so I will bring some with me.

She said she has a lot of veggies that she blanched and froze, so she will take some of those out and do something for lunch.

Today dh made chicken soup for breakfast for ES. There was enough left over for me to have some. I had a banana today, it wasn't completely ripe (with brown spots). I bought some bananas and was hoping to make the  Banana Dream Smoothie,  but they are getting eaten up before they are ripe enough to put in the freezer. I may buy some more, they are on sale 3 pounds for a dollar.

For lunch I had liver. Yes. Liver. I am a liver hater. I have hated it all my life. But I am convinced of its nutritional benefits, so I am trying to make myself eat it. Following the instructions for a way to prepare liver from a GAPShelp lister, I soaked the liver in lemon juice and garlic overnight. Today I sauteed one whole onion in butter, and cut the liver into small pieces. I had to cut the liver into even smaller pieces in order to eat it. Pea-sized pieces. And I think next time, I'll cook two onions [affiliate link]. For one-quarter cup of liver. Yes.

It actually wasn't half bad. It was edible, and didn't taste too strong. As long as I had a teaspoon of onion with each pea-sized piece of liver. I also had some of my Cortido after eating the liver.

Dinner was steak grilled on the barbeque, frozen peas cooked in butter, a pound of fresh mushrooms cooked in butter, salad made with green leaf lettuce, roma tomatoes, cucumber and avocado. The dressing was made from olive oil, 1 egg yolk, 1 clove garlic, apple cider vinegar, salt and pepper.

And I made Elana Amsterdam's Classic Drop Biscuits. Sorry I can't give you the recipe here because Elana can't even put the recipe on her blog without asking permission from her publisher! I emailed and asked if she might consider it and she said she would see if she could get permission. It was nice of Elana to take the time to respond personally to me. I really admire her blog. Her cookbook is great, too! Easily adaptable to GAPS.

Hubby has been having having trouble today due to one of two, or both of the following: he decided to eat “regular” food at Denny's, and I asked him to just dip his tongue in my milk kefir to see if it tastes like kefir. It seems to stink, to me.

Maybe I need to smell it after 12 hours of fermentation. Maybe then it won't smell so putrid. My husband loves kefir, so he gulped down 1/4 cup of it. He has been avoiding dairy, and he had American cheese on his burger at Denny's, and then the kefir later in the day. He was a bit miserable, but convinced it was me trying to kill him with the kefir. 😉

Speaking of my milk kefir grains, they were frozen for more than one year and I think they are coming back to life nicely. They are nice and plump, whitish in color (no yellow or orange coloring) and appear to have kefiran (the sliminess of the grains). Here is an animated picture of kefiran from Dom's site.

I think I ate too much meat for dinner. I grilled my steak rare, and ate it practically raw. I do love rare beef.

I have to work tomorrow, so I had better get to sleep, and off this computer if I want to get my detox bath. I bought several boxes of baking soda [affiliate link], and can't find them anywhere. I have used Epsom salts the last few nights, so I think I'll do vinegar tonight.

Oh. I also am doing a trial to see if I can go off my asthma medication, Flovent. It is a corticosteroid. The last time I tried to go off it, I got even more tired and exhausted than normal. I think the steroids are helping to stimulate my adrenals. I didn't use my meds last night, so I am at 48 hours without asthma medication. No wheezing, no signs of having difficulty breathing. I am diagnosed with mild asthma, and I am on the lowest dosage of Flovent 40mcg and I only use it once each 24 hours. So I am on a very low dose already. I could go to using one puff every 24 hours to slowly wean myself off, but I am curious to see if I could stop.

Thanks for reading and I hope you have a good night.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.