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.
Liver pate:
• 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)
Directions:
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. ✨
Enjoy!
Amelia