I Survived Liver: A Delicious Pate Recipe

Dude.  Two months ago I was a vegetarian and hadn't eaten red meat since I was 13 (I'm the ripe age of 27 now).  Fast forward and here I am eating organ meat.  Crazy times.

But seriously.  Did you know liver is a super food?!  Rich in vitamins and nutrients, I started reading about this powerhouse two years ago when a friend had told me about the Gut and Psychology Syndrome (GAPS) book by Natasha McBride.  This book got my brain working and thinking- it specifically talks about and addresses gut issues at their root.  Having had an eating disorder most of middle school and high school life, my gut had been at rock bottom.  Indigestion and bloating were daily issues, as well as lactose intolerance.

So yeah, I read the book.  And thought how can I possibly eat this kind of diet!!! I was not a meat person, and I am a stubborn frugal Italian stuck in my ways.  I wasn't buying this organ meat business.

And then I got very sick following a vaccine administration back in June.  Now don't confuse me.  This is not an anti-vaccine rampage.  Merely, I believe that the vaccine was a catalyst for the crazy symptoms I would experience in the next few months.  My gut was in bad shape, and guess what?  That's where at least 80% of your immune system is!!

Needless to say, through research and reading I realized my specific nutritional needs necessitated a paleo/GAPs diet.  Meat started to get back on the menu.  My taste buds are still catching up.

The big hurdle to overcome was liver.  I attempted to eat this meat a month and a half ago, and I literally gagged.  Call me a food baby, but I could just not stomach it.  Fortunately, my puppy was close by and benefitted from my misfortune.

I have been taking supplements for the past month and a half with liver components, but I was determined to conquer liver.  Then my friend Patti introduced me to liver pate.  I was skeptical.  How can liver actually taste good??? 

Oh trust me. It can.  I tweeked the recipe I received a little bit to exclude red wine, as I am on a heavy detox.  I prepared a liver pate served with veggie chips, and I was beyond surprised.  I had to share this awesome recipe.  What an easy way to get your organ meat, veggies and healthy fat!  

I. survived. liver.  

Lindsay's Liver Pate (with inspiration from my friend Patti!)

1/2 pound chicken livers, cut into small pieces (please only consume organic, grass-fed liver to minimize risk of exposure to harmful compounds and maximize nutrient intake; I found mine at Whole Foods)

2 tbsp butter (I used kerrygold brand) 

1/2 onion, chopped

2 tbsp red wine vinegar

1/2 cup chicken bone broth (leftover from my own homemade stock)

1 tbsp garlic, minced

1 tspn rosemary

1 tspn herbs de provence 

1 tbsp tarragon

3 oz butter 

salt/pepper to taste

Preparation:

1) Sautee the liver and onions in the butter until livers browned and onions are softened

2) Add red wine vinegar, bone broth, herbs and cook until excess liquid has evaporated and liver is dry consistency. Turn heat off and let cool

3) Blend in food processor with remaining butter until smooth and creamy.

4) May eat then or put in fridge to cool and harden

I then prepared veggie chips: sweet potato, beets and zucchini to serve as chips to have with the pate.  Enjoy!