Dairy Free Liver Paté | AIP, Paleo and Delicious!
I’ve got a confession to make… Never in my life did I EVER think I would be eating liver paté, much less be making it. Alas, it’s true. I went from being a vegetarian for nearly 7 years to whipping up liver paté in my kitchen on Sunday afternoons.
Quite the switch eh?
It’s true. If you’re wondering how I went from one extreme to what seems the next you can check my previous blog that gives you all the details on my health story here.
Today, when it comes to food I EAT FOR HEALTH.
If it’s going to make my body feel amazing, I’ll eat it and liver my friends, is just about one of THE most nutritious things one could possibly eat.
Health Benefits of Liver
High quality protein (containing all essential amino acids)
High amounts of iron (great for those who are anemic/struggle with menstration)
High in a very bioavailable form of vitamin A (essential for multiple enzymatic reactions, important for eyesight, immune system and nutrient absorption)
High amounts of B vitamins (especially B12– essential and often low in vegetarians)
High trace mineral content (often hard to get- zinc, selenium, copper, chromium)
High in omega 3 fatty acids (EPA & DHA)
High in CoQ10 (a super antioxidant great for the heart)
Organ meats have been consumed for centuries and are truly some of the most nutrient dense meats there are. Eating a little organ meat each week can drastically improve your body’s nutrient composition.
Dairy-Free Delicious Liver Paté
1 lb organic chicken livers
2 tbs coconut oil
1/3 can coconut milk
1 shallot chopped
3 cloves garlic chopped
1/4 Tsp sage
1/4 Tsp all spice
Pinch of Himalayan Salt and black pepper
2 Tbsp maple syrup
1.) Make sure the livers are well trimmed by cutting away any white connective tissue.
2.) Sauté shallot until it starts to become translucent. Add garlic and cook until caramelized.
3.) Once livers are strained and rinsed, add livers to med low heat, cover and cook until slightly pink in the middle.
4.) Add spices and saute for 1-2 more mintues
4.) Transfer to a blender, add maple syrup & coconut milk. Blend until smooth.
6.) Transfer to glass jars (it makes a lot so I tend to freeze some for later.)
*Paté should last about 3-4 days in the fridge
**Be sure to always buy ORGANIC meat, preferably from your local farmer.
Ways to Eat Liver Paté
Spread it with crackers (Gluten free is the way to go! Find out why GF here)
Spread it on fruit (apples, persimmons and pears are great)
Eat it with goat cheese and a dab of dried cranberries or dash of honey
Eat it on cucumbers
Top your portabella mushroom steak with a dab for an extra savory indulgence!
Did you try the recipe or have one you love? Post your thoughts and comments below.