Here are your resources from Ben Greenfield's presentation at the Ironman Medical Conference 2014 – enjoy!

Need more resources? Visit Greenfield Fitness Systems for instant access to everything Ben recommends!

3 thoughts on “Ben Greenfield’s Ironman Medical Conference 2014 Resource Page

  1. kskonkol says:

    Just listened to this on the app. You mentioned to ask for your organ meat recipe. Can you please point to a link or explain what exactly you do. Thanks.

    1. Maybe I can get my wife Jessa to do a video. We do have a TON of great recipes over at

    2. But the basic of my liver pate are this:

      The recipe uses 1/2lb of liver, so will be enough for 2-3 meals – and leftovers can be refrigerated for 2-3 days. I get my liver locally or order it from US Wellness Meats. Slice the liver into 1 cm (1/2 inch) thick pieces and soak for 1-2 hours in milk (preferably organic, grass-fed milk). If you don’t have milk or don’t link milk, lemon juice is fine. Brown the liver slices in butter or ghee, cooking 3-4 minutes per side on low heat. At the same time, boil 1 egg. After liver is browned or while liver is browning, cook 1 diced onion for 5-10 minutes on same sautee pan.

      Other ingredients are an onion and boiled egg; 4 tablespoons butter plus a similar amount of coconut oil; and cilantro (or you can use KimChi in place of the cilantro, for a spicier flavor). Put everything – the cooked liver, cooked onion, cooking fluids from the pot, and boiled egg, along with 2 tablespoons coconut oil, and a handful of fresh chopped cilantro – into a blender and purée.

      Serve your pate with rice crackers, flax seed crackers, or wrapped in bok choy, swiss chard, nori or butter lettuce. Alternatively, serve with 1 baked sweet potato or yam, over a bed of mixed greens.

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