I got this recipe from a friend who grew up in Romania. I remember the very first time I had this - it felt like heaven! It reminded me of mousse-au-chocolat! Honestly - so delicious and satisfying! And doesn't it look like mousse-au-chocolat?
I felt happy for the rest of the day without the overstimulation that sometimes happens with indulging too much chocolate which easily can happen when you come across some delicious mousse-au-chocolat ...
I made it a couple of times so far and every time I ate this liver pate I noticed it cuts my cravings, makes me more content and also balances my blood sugar meaning I don't get hungry so quickly. I also smile more. Feeling happy. I could go on and on, but I guess it becomes clear that this is my absolute favorite food. I guess I share this affection with Sally Fallon Morell as she raves about liver pate as well. Her recipe in Nourishing Traditions however is different from this one. But I would say both are truly nourishing!
And it makes sense: liver pate is a nutritional power house. Besides high in other nutrients like B-vitamins, and minerals like iron, magnesium and phosphorus, liver is especially high in vitamin A. Grass fed butter adds even more nutrients to it, like omega-3, CLA, more vitamin A, but also vitamin D and K2. These fat soluble vitamins A, D, and K2 work in synergy and are best utilized when eaten together. They are critical for mineral absorption and mineral utilization, along with many other vital roles for our health. Like detoxification. It is a myth that liver stores toxins. Toxins are stored in fat. The liver's part in detoxification is to get rid of toxins. To do that best in our bodies it needs nutrients, the nutrients animal livers provide.
Besides being a superfood liver pate is easy to make. Give it a try!
Guten Appetit!
Judith
The Nourishing Yogini
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Recipe Chicken Liver Pate:
1/2 + 1 stick grass-fed butter (1 stick butter = 113g)
1/2 large onion, chopped
1 lb organic or pasture raised chicken liver
1/3 tsp dried oregano
1/3 tsp dried thyme
1/8 tsp ground allspice
1/2 tsp sweet paprika
1/8 tsp ground black pepper
3/4 tsp sea salt (I use Himalayan Pink Salt which does not taste too salty.
If using a different salt maybe use less.)
1 tbsp dry sherry
Saute onions in 1/2 stick of butter until very tender but not brown. Add liver and seasoning and cook over medium heat, stirring occasionally, until livers are cooked through and not rosy anymore inside, but be careful to not overcook. Let livers cool a bit. Puree mixture with 1 softened stick of butter in blender or food processor.
Keeps in refrigerator for up to 4 days. Freeze for longer storage.
Here the liver is still rosy.
Well done ... maybe cooked too long? While some like the smoother texture of under-cooked liver I prefer to be on the safe side and cook my chicken liver through.
This is my friend Sylvia when the other day we went into mass production and made this recipe with three pounds of chicken liver.
