1/2 lb. liver, soaked overnight in lemon juice, then sauteed. Save lemon juice.

2 sweet potatoes or yams — baked and then quartered

1 cup dried French Green lentils (or other lentils), soaked overnight in bone broth and cooked in more bone broth
(2-3 cups bone broth total)

Saute:
1 tbsp grass-fed tallow, lard, butter or coconut oil
1 chopped onion
1 1/2 tsp curry powder
1 1/2 tsp garam masala
1/2 thumb of fresh turmeric, minced
1/2 thumb (or a bit less) fresh ginger, minced
Several shavings of lemon peel, minced
1/2 – 1 teaspoon salt
Add liver soaking lemon juice to this when everything everything is warm and onions translucent

Then add lentils and liver and:

sliced kale (optional)
handful minced cilanntro leaves (optional) at end

Place all ingredients in Vitamix and blend thoroughly.

Enjoy!