Herb & Garlic Liver Pâté
This is the only way I will eat liver. Yes, that's right. I am a liver hater. There are very few things I refuse to eat; liver is one of them. With the exception of liver pâté, aka liverwurst. That's a totally different story.
I remember being little and not being allowed to leave the table until I ate my plate of fried liver and onions. I sat there for hours! That taste and texture is just not for me. Not a great thing now that I am trying to eat a nutrient dense diet; liver being one of the most nutrient dense foods we can eat. Thank goodness for liver pâté! I love the stuff. (Did anyone else ever buy the liverwurst packaged in a plastic tube? I used to go crazy for it.)
Why, exactly, should we be eating liver? The thought makes some a little queasy but if you're going to eat any meat, it should probably be liver. It is ridiculously dense with nutrients, particularly ones that are typically low in autoimmune disease sufferers. Meaning, it has what we need to help us heal! It has high amounts of: Vitamins B12, B6, A, & phosphorus, magnesium, iron, folic acid, biotin & copper. As well as being a source of: calcium, potassium, zinc, vitamin D, vitamin C, & niacin. You'll be hard pressed to find another food that has these nutrients at the same levels! Eating liver a few times a week is a great way to help provide our bodies with what they need to function properly. [Read a great article discussing liver benefits by Chris Kresser here: https://chriskresser.com/natures-most-potent-superfood/ ]
When I began the AIP, I knew I needed to make a compliant liver pâté so that I would eat my dose of liver. I used traditional pâté flavours as a guide but got rid of all of the traditional non-AIP ingredients. The result is a creamy, perfectly spreadable, flavourful pâté! I keep coming back to this recipe because it is just so good! And the ingredient list is simple. You probably have all (but the liver) in your pantry right now. I like to use a combination of beef and chicken liver for it. You can use all chicken liver if you want milder flavour.
This recipe makes a large batch. If you're putting in the effort you may as well get a lot out of it. Plus, I get requests for my liver pâté so I usually end up giving some away! (You can halve the recipe if you prefer.) My containers of choice for the pâté are individual silicone baking cups. Each individual cup holds enough for 2-3 servings; I get 12+ baking cups out of this recipe. I like that I can freeze them and then just defrost one overnight in the fridge when I want more. (They should keep about 4 days in the fridge) . You can use whatever containers you wish. Small jars, a loaf pan, etc.
What can you eat this delicious spread with? My favourite way is with apple slices (yes, really) and plantain chips. It's also great spread on cucumber slices or celery (if you like that, raw celery is my other food issue). Or try mixing it in with your meatballs, burger patties, or gravy.
Are you a liver hater like me? Do you already like it? Don't let making pâté intimidate you! It is yummy and so worth it! Yes, even if you're a liver hater. Let me know what you think of the recipe!
Tip: You can use a food processor if you don't have a Vitamix. You may have to divide your ingredients in half and process it in two batches.
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The Emancipated Epicure, Bethany. I'm a Foodie & Autoimmune Warrior who loves to cook. Working at healing with the Paleo Autoimmune Protocol.
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