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Nutritional Therapy
Blueberry raw liver smoothie

(Yeah,  you read that right. Raw. Liver… be continued….below)13138945_10208142367294982_7204688867576896496_n

I had one of the most powerful three day weekends. I traveled down to Las Vegas for my Nutritional Therapy program and it was beyond inspirational. I learned a whole heck of a lot and came back with a vision and direction.  The course is done mostly online through online video presentations, audio lectures, textbook reviews, weekly conference calls and weekly essays and quizzes — however, we all meet up mid-course to meet our colleagues and learn the functional side of the program. Freakin’ ridic. So here’s a quick recap:

Thursday —

Strolled into LV mid morning and met roomie number 1. We hit it off right off the bat and decided to bathe by the roof top pool all afternoon. Drool. I don’t think my pastey body had seen the sun in about 6 months. My vitamin D levels were also fully restored. Cue: happy Katie. BUT. This idiot was selfish to the sun and pretty much got straight-up-torched. Awesome. And now I’m blistering/peeling….

Roomie number 2 showed up a little later and we all just talked for a bit. It was so refreshing – being able to chat about interesting topics with like-minded people.  Needless to say, our discussion points varied this weekend from poop talk to men. And I wouldn’t have had it any other way. 

That evening we made our way to Whole Foods, because …. Las Vegas. No seriously, the irony of being at a Nutritional Therapy conference and being in Las Vegas. There’s seriously nothing to eat downtown Vegas. Besides maybe some iceberg lettuce salads, cliff bars and maybe your occasional bruised banana at the hotel cafe. #NotOk

Friday —

Woke up way too early with a full happy belly. Decided to take to the streets and get a solid run and workout in. PSA: do yourself a favor next time you’re in LV and go for a run at 5:30 a.m….. the entertainment! I passed a half dressed man in a sombrero trying to make it back to his hotel. Amazing. And slightly jealous. 

Friday was our first full day of class. After introductions and plenty of goosebumps, we dove head first into nutritional goodness. The main focal point of the weekend was to learn and refine our functional testing and client consultation process. How to interview our clients, interpret their results, assess their needs and give appropriate recommendations based off nutrition, supplementation and lifestyle factors. Mind. Blown. I couldn’t gobble it up fast enough. Yes, all the learning up to this point has been wonderful. But, being able to use the knowledge and get hands on, face-to-face with a client just hit it home for me. 

Friday night we ate Whole Food salads in our beds and had girl talk. Crazy, we know. 

Saturday — 

Another day of class – another day of knowledge bombs left and right. We continued refining our consulting and assessment process. Things started to click more as I got more confident and comfortable reading the graphs and connecting symptoms with functions. It was amazing to see the concerns your client would come to you with and after some discovery and assessing, those symptoms would show up and be connected to a larger issue, interconnected with a host of other similar symptoms the client was experiencing. Fascinating. 

Saturday evening we decided to finally venture out and grab some sushi (we went here). The place was adorable. I ordered a stiff vodka tonic, coupled with a HCL tablet … shit got cray. 

Sunday —

Last day and spent the majority of the morning going through our last, start to finish, client consultation. And what an awesome experience. From the start of reviewing the clients documents: interview, concerns, nutritional assessment questionnaire; to pinpointing the symptom burden and signs of the client’s concerns; to meeting and discussing further information and assessment; and ending with some functional testing and final recommendations. Fulfilling. That’s the word I’d use. 

My lovely roomie dropped me off at the airport and I started my travel marathon- about 12 hours of traveling and about 30 hours of not sleeping. I was a freakin’ peach. Homie picked me up at the airport and I was so stinkin’ hungry and in need of warm, cooked food, so I forced a stop at Milltown.  Their paleo breakfast bowl + nap + workout = bliss. 

Overall the weekend was no less than inspirational and really planted a better vision and purpose in me. Hearing my colleagues talk about their plans and ideas only further ignited my flame.  As one said of the weekend, “it was safe – safe to be ourselves among our tribe.” Which is so true. It felt good to be among like-minded people sharing and learning something we’re all so passionate about – nutrition. 

If you have questions about the program or would like to work with me, please contact me. I’m happy to assist however I can! 

Lest I forgot. The raw liver. 

The recipe was adapted from Liz Wolfe and although freaked me the flip out, it was palatable and full of all the good nutrients that my body (our bodies) so desperately need. 








Couple of notes…

  • Raw liver is incredibly rich in B-vitamins, amino acids and purines – “anti-fatigue” factor
  • Rich in fat-soluble vitamins and minerals (including copper, zinc, chromium, phosphorous and selenium). It’s one of the most nutritious foods on the planet, ounce-for-ounce.
  • Large amount of high-quality protein, an easily absorbed form of iron.
  • Essential fatty acids EPA, DHA and AA, as well as the powerful antioxidant CoQ10
  • QUALITY. My recipe incorporated pastured chicken livers. You can also use beef livers – make sure they’re good quality (preferably from a local farmer you can trust). I got mine here.
Blueberry Raw Liver Shot
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  1. 1 package pastured chicken livers
  2. 2 tbs. frozen organic blueberries
  3. 2 tbs water or coconut milk
  4. 1/8 tsp himilyan sea salt
  5. 1/4 tsp cinnamon
Prep work
  1. If livers are frozen, place in warm water and let them defrost
  2. Place livers in a blender. Blend on high until liquefied.
  3. Place parchment paper on the bottom of a large cooking sheet pan.
  4. Poor liver mixture evenly into pan.
  5. Plan pan in freezer. Allow to freeze overnight.
  6. Once frozen, use a large butcher knife to cut frozen liver into small (2x2 in) squares. Place squares in an airtight glass container (store in freezer)
Liver shot
  1. Place 1-2 frozen liver squares in blender, include: frozen blueberries, water/coconut milk, cinnamon and sea salt.
  2. Blend on high until completely liquefied.
  3. Pour into a shot glass. Tilt 'er back and enjoy.
  1. Be creative -- I've used frozen cherries and strawberries. I've also added fresh ginger and liquid vitamin D to my concoction. No limits!
Adapted from Liz Wolfe
Adapted from Liz Wolfe

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