GF, DF, Grain Free, AIP, Paleo, Whole30
Why liver (I know.. 🤢) hear me out... its:
• a legit superfood
• has high levels of vitamin A, vitamin B (including B12) & fat-soluble vitamin D.
• iron, selenium, and copper
Most of these are very difficult to get in our diet and liver is that one stop shop.
I recommend liver to people with anemia, low energy, mental health, gut issues (leaky gut, IBD, IBS), thyroid conditions... really everyone should be eating this stuff.
I created this recipe because I hate liver, so if I can tolerate it so can you! I think it actually tastes good now! 🤯
If making for just the week use 1 cup of liver, if batching the pate to freeze its for using it later, use all that you bought and double the recipe otherwise freeze the rest for future use.
• Grassfed beef liver or pasture-raised chicken livers.
• coconut oil (or the bacon drippings)
• 1 onion chopped
• 6 cloves garlic
• 4 slices of bacon
• 2 Tbls fresh rosemary
• 2 Tbls fresh thyme
• 2 Tbls fresh sage
• 1/2 tsp salt
• 1 green apple (peeled & chopped)
• 1-2 dates pitted (depends on how sweet you want it)
Saute it all together (except the bacon, cook separately) once the liver is cooked through put everything in a high powered blender or processer and blend until creamy.
And done! Eat with your favorite veggies!
If you are batching it I suggest using silicone ice cube trays and pack the pate in the cubes & let freeze. Once frozen transfer to a closed container and pull out 1 or 2 cubes in the morning (or night before) and by mid-morning they are defrosted little pick me up!
It's worth every dollop. ✨